Day 19 already. I can hardly believe it. We tried Bob’s Red Mill gluten-free pancake mix this morning. Andrew and I really liked it – they were soft and flavorful. Blake thought they were pretty good, and… Grace would only eat them with Hershey’s syrup on top. (She doesn’t like maple syrup and these were apparently not tasty enough to eat plain like she eats normal pancakes.)
I’m finally starting to feel really good again after that wheat experiment.
I made some delicious beef stuffed peppers last night, and thought I’d share the recipe:
Beef Stuffed Peppers (gluten-free, nut-free, soy-free, dairy-free)
– from 11/07 issue Foods Matter Magazine. Makes 6 generous portions.
2 red, 2 yellow, 2 green medium size peppers, cored
1 medium onion, chopped fine
1-2 chilis, seeded and finely sliced
1 to 1 1/4 lb ground beef
6 oz sun-dried tomatoes, chopped
4 oz whole grain brown rice or quinoa
2 1/4 cups gluten-free beef or chicken stock
wine glass of red wine
4 bay leaves
sea salt and fresh ground black pepper.
Heat a little oil in a heavy over high heat. Add onions and chilis. Cook 3-4 minutes. Add beef and cook for another 3 minutes. Then add tomatoes, rice, stock, wine and bay leaves. Bring to a boil. Cover and simmer 20 minutes. Season to taste with S & P. Preheat oven to 375F. Stuff peppers with beef mixture and drizzle with a little olive oil. Bake for 25-30 minutes or until peppers are cooked. Serve. 🙂
400cals – 25g protein
21g total fat – 5g sat/8g mono/1.5g poly
20g carbohydrate of which 10g sugar
2.5g fibre – 260mg sodium / 0.65g salt
GOOD SOURCE OF:
Vitamins C, magnesium, iron & zinc