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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Spicy butternut squash cream soup (low carb, vegan, paleo)

  
Hello everybody! 

As you could lately notice, I am really into low carb recipes and lifestyle. I think it’s the best “diet” if we can call it like that. It keeps you in shape and you can enjoy delicious food in the same time.

Recipe:

Ingredients:

  • 4 cups of cubed butternut squash 
  • 1 small onion
  • 1 clove of garlic
  • 1/2 can of coconut cream
  • Salt, pepper, ginger powder 
  • Chili powder

  Directions:

  1. Sauté the diced onion
  2. Add the squash, garlic and salt
  3. Sauté it for 4 -5 min
  4. Add water to cover it
  5. Boil it on a low heat till the squash is tender
  6. Put everything in the blender plus the ginger and chili powder and the coconut cream
  7. Meanwhile roast some pine nuts and pecan nuts with chili and salt
  8. Top the soup with the spicy nuts 
  9. Enjoy!

P.S. This soup has 4 servings, 1 serving has a total of 10 carbs.