Stuffed Peppers

Ingredients (for 4 people or 4 servings for you if you don’t like to share) :

• 1 purple onion (chopped)

• 3 on the vine tomatoes (diced)

• 5 bell peppers (only chop up one!!!)

• 1 jar of your fav spaghetti sauce (my fave is the tomato basil)

• 1 bag of veggie meat (found in the freezer section, or you can use real mean, whatever suits your conscience)

• handful of shrimp (optional)

• 1 bag of frozen riced cauliflower

• salt and pepper

• provolone cheese (optional)

whatcha do:

• preheat oven to 350F

• in a pot big enough for 4 bell peppers, add your 4 whole, uncut, bell peppers; fill with water. heat on high until the water begins to boil.

• remove from heat, you don’t want them to be too mushy, they have to bake still.

• take your peppers out of the water, chop the tops off and gut them.

• you’ll need a casserole type dish or a bankable pot thats at least as tall at the bell peppers to bake them in once they are stuffed

• OKAY now for the stuffing :

  • sauté diced onion until they’re soft

  • add 1 diced bell pepper

  • add diced tomatoes

  • sprinkle with salt for taste

  • dump all of this into a large mixing bowl

  • no need to clean the pan, drizzle with olive oil and cook your pealed shrimp

  • once cooked chop up the shrimp and add to the mixing bowl with the rest of the goods

  • SAME pan once again, evoo, sauté veggie meat until its no longer frozen

  • add the jar of sauce to the meat

  • when its warm, remove from heat and add to the bowl

  • STIR THAT BOWL

• at this point you have your topless peppers in your baking dish

• spoon the contents of the mixing bowl into your peppers

• option to add provolone cheese on top of your peppers

• cover each pepper with the top that you cut off

• cover the pot with a lid or aluminum foil

• bake for 25-30 minutes

Spaghetti Squash with Tomatoes and Shrimp

ingredients (for 2):

1. 1 spaghetti squash

2. olive oil

3. 2 medium tomatoes, diced

4. 10 peeled raw shrimp (defrosted if you’re using frozen)

5. 2 Tbs pine nuts

6. 3/4 Cup fresh basil

7. salt & pepper

whatcha do:

• preheat oven to 400F

• Chop the ends off of your squash then slice into 1in rings. Season both sides with salt and pepper and a little drizzle of olive oil. Bake in oven for 45 minutes: flip half way through.

• white the squash is baking, toast pine nuts in a pan until golden, drizzle a little olive oil and add the diced tomatoes. stir often

• scoot your tomatoes to the side while you sauté the shrimp, 1 minutes per side

• season with salt and pepper, add chopped basil

• by now your squash should be ready, remove from oven. Using a fork scrape out the inside of the squash and discard the exterior.

• spread out the spaghetti on the pan it just baked on, back in the oven to broil for 3 minutes

• remove from oven and add the squash to the pan with everything else

• add salt if needed!

• eat up
  

Peaches & Coconut Cream Ice Cream

ingredients:

1. 5 medium peaches (sliced and frozen)

2. 1 can lite coconut cream

3. blender or food processor

whatcha do:

• add peaches and coconut cream to your blender or food processor.

• blend until smooth

• DONE

• enjoy right away or freeze… best consistency is when it’s been in the freezer for an hour. Keep in mind it will get very hard if frozen for longer and will need need to thaw a bit before you can scoop.

P.S. sub peaches for frozen watermelon for watermelon ice cream - very refreshing :)