July 13, 2020
Stuffed peppers
A wonderful Mediterranean winters dish. This meal is full of rich flavors and highly nutritious. It can be served as an entree or with a main meal. Bon appetite!
Ingredients:
- 4 red peppers
- 2 x 250 g pouches cooked tomato rice
- 2 tbsp pesto
- Handful pitted black olives, chopped
- 200g goat’s cheese, sliced (or use vegan cheese)
Method:
- Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat’s cheese.
- Scoop the rice, pesto, olives and goat’s cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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In this bulletin we discuss Psyllium Husk - Super Food. . .