Stuffed bell peppers

img_6147Hello everybody!

I have a very easy and delicious lunch idea for you guys. I made theese yesterday and it didn’t took me more than 30-35 minutes.

Ingredients:

  • 4 bell peppers
  • 1 small onion
  • riced cauliflower (2 cups)
  • handful of mushrooms
  • 1 cup of black beans
  • salt, pepper, red paprika, chili

How to:

  1. Dice the onions in small pieces, sauté them in avocado or coconut oil
  2. Cut the mushrooms in small pieces and add them to the onion
  3. add the cauliflower rice and sauté them all together on low heat
  4. meanwhile but the button part of the peppers, spray them with oil and outer them in the oven on medium heat
  5. when the onion, the mushroom and the cauliflower rice are saluted well add the canned black beans and the spices
  6. When the bell peppers are a little softened fill them with the sautéed veggies
  7. you can add some cheese on the top, if you are vegan than vegan rice or almond cheese and put them back in the oven and broil them for 5 more minutes
  8. Thaths is! Good appetite!

 

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Low carb, keto crackers 

Hello everybody! 

Here is the perfect cracker recipe that you can eat even near bedtime. Has almost zero carbs, made just with a few ingredients.

  
Ingredients:

  • 100 grams Flaxseed Meal OR Whole Flaxseeds
  • 50 grams grounded chia seeds
  • 50 Grams of Hemp Hearts
  • 1 organic egg
  • 1 organic egg-white
  • 2 tablespoons MCT oil
  • 2 Tablespoons Extra Virgin Oilve Oil
  • 2 sprigs fresh rosemary
  • 1 tablespoon Of Salt
  • ½ cup of water

Directions: 

  • Pre heat oven to 300 degrees.
  • Place the flax and chia seed meal in a large bowl with the hemp hearts, the MCT oil, the olive oil and the sea salt.
  • In a blender put the egg, the egg white, the rosemary leaves cleaned from the stems, and the water.
  • Blend on fast for 10 seconds.
  • Add the wet ingredients to the dry ones, and mix very well.
  • let the dough rest for about 1 hour.
  • After 1 hour, lay two pieces of parchment paper about 11 x 15 inch wide on a working surface.
  • Put the dough on one of the papers and flatten roughly with a spoon, shaping it to the same shape as the paper.
  • Place the second paper on top and flatten the dough to about ¼ inch thick.
  • Gently peel the paper off the top.
  • Now score the dough into square or rectangular pieces, by pressing a serrated knife lightly into it.
  • Bake on a cookie sheet (11×15) for 30 minutes, then peel off the paper and flip over to cool.
  • If the crackers are not crunchy enough, place back in the oven until completely cooled

That’s it! 

Enjoy!