It is getting so easy to stay full. Because I've been able to cook my meals, I always have leftovers for another lunch or dinner meal. This is a great way to save money and to recycle the wonderful "new" recipes.
For dinner tonight, after our support meeting at Whole Foods Market Kahala, my friend Bob made a baked stuffed green pepper. He did not use a recipe, but used what he had in his cupboard and refrigerator.
Steam fry diced onions (1/2 onion)
Cooked quinoa (1 cup)
Diced no-salt can tomatoes (1/2 cup)
Fresh corn (1/2 cup)
No-salt black beans (1/2 cup)
Salt & Pepper to taste
Chili powder to taste
Mix the above ingredients in a pan and cook thoroughly. Stuff peppers with mixture and bake at 350 degrees for 15 minutes, or until pepper is cooked. Top cooked peppers with nutritional yeast as a cheese topping substitute.
For dessert, we used the Chocolate Mousse E2 recipe, added fresh chopped organic strawberries and put it in the ice cream maker. It was delicious and tasted like Tofutti.
It was a great day!
Breakfast - Rip Big Bowl Cereal mix
Lunch - Leftover collard luau and vegetable stew
Dinner - Stuffed Peppers with steamed broccoli and mixed green salad