my new favorite fresh food restaurant-ModMarket

I have now found my favorite restaurant of all time.  ModMarket is this adorable little fresh food café that my mom took me to this afternoon.  They have some great gluten-free and vegan options (yay vegetables!!)  I also just learned that there's one very close to my school, guess who's going to become a regular?  This vegan!
There's not a huge variety of vegan options, but there is a pretty decent amount and they are phenomenal!  I had the Crimini Kale pizza and I ate the entire pizza by myself.  Spicy kale, roasted crimini mushrooms, red onions, fresh tomatoes, and whole wheat pizza was served fresh and hot from their stone oven.  There was hardly enough time for me to take pictures before my stomach couldn't handle the delicious smell and I devoured it.  My last meal will be this pizza.  Promise.

Not only is the café super adorable and bright, but their receipts are so cool!  Printed on each receipt are nutrition facts and a little fun fact about a vegetable or other item on your order.  My mom ordered a salad with sweet potato so they gave us a snippet telling how they contain tons and tons of vitamin A.

ModMarket has ten locations in Colorado, one in Texas, and they're planning four more locations (two in Texas, two in DIA)!  Go check out their website and if you're in the area, stop in for a bite to eat.  It's so amazing and I promise it's totally worth it!

PS:  They have a food blog!!  They have tons of different posts about running a restaurant, living healthy, and all things food!  Go check them out here!

mexican stuffed vegan green peppers

Today is National Green Pepper Day!  In honor of this, I came up with a delicious stuffed bell pepper recipe.  Get ready for wild rice, quinoa, pinto beans, mushrooms, and jalapeños!

(Note: I did forget to take a vertical photo...so sorry, today was super stressful.  My poor computer, Guster, has burned through another hard drive.  Because this happened very, very quickly, I'm unable to back anything up to an external hard drive, so everything on there from June 26th to yesterday will be erased.  I've cried a lot over my pictures from the vacation that I'll lose, however, I may be able to recover them but we'll see.)

Prep time: About 20 minutes
Cook time: 15-20 minutes.
Serves 4

Ingredients:
4 bell peppers
1 cup of uncooked rice
1/4 cup of chopped mushrooms
2 diced jalapeños

1)  Preheat your oven to roast 425.  Mix your rice with 1 1/2 cups of water and bring to a boil.  When the rice boils, reduce to a simmer and cook for the suggested time or until soft.

2)  Wash and chop your mushrooms and jalapeños.  Rinse and drain pinto beans in a colander.  Cut bell peppers in half lengthwise and remove the seeds and fleshy white matter(I really don't know what this is called, but it's the white flesh that you can pull out easily).

3)  Line a baking dish (I used a 9x13 pan) with parchment paper and place the peppers into it.

4)  Mix rice, beans, and chopped vegetables.  Scoop about a cup of the mixture into each half.

5)  For non-vegans, throw some shredded parmigiano reggiano cheese.  Vegans, faux cheese works if you have one you love!

6)  Cook the peppers for about 15-20 minutes.  When you pull them out, you can add whatever toppings you want!  I used pato (a Mexican tomato hot sauce) and lime but you can also add guacamole, peco de galo, or anything your stomach desires!

It's much more fun to cook with a buddy!  Dakota has learned that he is not a fan of mushrooms, more for me!

Enjoy!

we all scream for ice cream

Well I scream for non-dairy frozen yogurt but, whatever.

This past weekend (I'm a huge procrastinator, I know) my family went out to frozen yogurt at the little place up at the corner.  It was so delicious!

I'm trying to include more pictures in my posts and this next week I'll be camping my way around Colorado, so be prepared for a visual overload!