Roasted Red Pepper Recipe

I used to only eat roasted red peppers at restaurants. They kind of seemed like a “gourmet” ingredient, and I never even thought about making them at home. Turns out, they are really easy to make! I love roasted vegetables because the roasting process enhances the flavors of the vegetables. Roasted red peppers are a great addition to salads, wraps, sandwiches, homemade hummus, homemade pesto or as a filling in tamales.

I made them in the oven under the broiler. It only takes about 10 minutes to cook and 30 minutes to cool.

Here is how it’s done!

  1. Turn oven on to the “broil” setting. Line a baking sheet with tinfoil
  2. Rinse red peppers and pat dry. Cut around the stem then pull it out. Cut the pepper in half (from top to bottom- length wise). Cut out all the white parts and remove the seeds. If some of the seeds are sticking, I like to run the pepper under cold water to get rid of them.
  3. With your hands or a knife, flatten each half-pepper and place them peel side up on the baking sheet.
  4. Place under broiler for 8-10 minutes or until the pepper is fully charred. (Don’t worry, we will remove the skin so it won’t look so ugly!) You may need to rotate the peppers half-way through to make sure that they get charred evenly.
Ugly... I know! But they won't look like this at the end.

Ugly… I know! But they won’t look like this when at the end.

5. Take the peppers out of the oven, wrap them in the tinfoil. Let sit for 30 minutes

6. Peel the skin off the peppers with your hands or a knife. Then chop and serve!

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Spaghetti Squash With Garlic and Butter Sauce

Spaghetti squash is one of my favorite winter dishes. It is a great gluten-free alternative to regular or whole wheat pasta. Unlike pasta, spaghetti squash is considered a “whole food,” that means that it is unprocessed, more easily digested, and still has all of it’s nutrients.  One other benefit to spaghetti squash is that it is significantly lower in carbohydrates than pasta.

Here is a simple spaghetti squash recipe for you to try. There are some additional suggestions for recipe variations below.

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Ingredients

  • 1 medium Spaghetti squash
  • 1.5 Tablespoons organic butter
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • ½ teaspoon sea salt
  • 1/8 teaspoon freshly ground pepper
  • ½ tsp chili flakes (optional)

Directions for Roasted Spaghetti Squash

  1. Preheat oven to 350F degrees
  2. Cut spaghetti squash in half (long-way from top to bottom) and scrape out the seeds.
  3. In a large glass baking dish, pour enough water to cover the bottom of the dish until there as ¼ or ½ inch of water.
  4. Place spaghetti squash halves face down in the dish and cover with tin foil.
  5. Bake in the over for 35-45 minutes– until the squash is easy to grate with a fork.
  6. Run a fork down the squash to create “spaghetti-like” strings.

Saute

  1. In a medium pan, melt 1 Tablespoon of butter. Add shallots and garlic and sauté for 3-5 minutes until fragrant.
  2. Add roasted spaghetti squash to the pan and mix until well-incorporated and heated through. Season with salt and pepper (and optional chili flakes)

Serves 2-3

Chef recommendations

  • Plate the spaghetti squash sauté and add a piece of Wild Tilapia or Grilled chicken
  • Option to add Italian spices like oregano, basil and/or thyme
  • Add a homemade pesto or tomato sauce to the Spaghetti squash

Homemade Pumpkin Bread (Gluten Free)

I am not much of a baker. Yet for some reason, this pumpkin bread recipe from the Comfy Belly blog, was calling my name yesterday (aka the first day of fall). It is such an easy recipe to make and the spices really won my tastebuds over.

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Oftentimes gluten-free bread has a chalky or crumbled texture. This recipe definitely breaks that stereo type. The pumpkin puree keeps the texture nice and fluffy.

Ingredients
1/2 cup pumpkin puree (canned)
1/2 cup honey or maple syrup
2 eggs
2 cups almond flour
3/4 tsp baking soda
1/2 tsp  each:
sea salt, nutmeg, cinnamon, cloves, ginger
1/2 cup walnuts

Directions
1. Pre-heat oven to 350 F degrees
2. Combine the wet ingredients in a bowl, whisk.
3. Combine the dry ingredients in a bowl.
4. Combine wet and dry ingredients. Mix well (no clumps)
5. Fold in walnuts
6. Using organic butter or melted coconut oil , grease a bread pan. Pour mixture into bread pan and bake for 40 minutes (or until outside is brown.) When it’s done, a toothpick inserted in the middle will come out clean.

If you live in San Diego and are looking for some healthy holiday recipes, join me for my Healthy Holiday Cooking Series. These classes are a great way to learn how to cook with healthier ingredients. We will discuss the benefits of using natural sweeteners and flours and how to improve your nutrition during this holiday season.

So Many Protein Bars To Choose From!

Okay, fine, I’ll help you out a little bit. It is a huge challenge to choose a good protein bar because there are way too many choices. The truth is that most protein bars have tons of processed ingredients that aren’t good for our health. The biggest problem that I have with protein bars is quality and quantity of sugar used to sweeten them. There are also usually way too many ingredients smooshed together in 1 bar.

While my preference is to eat real “whole foods,” I do understand that there are times where we have to make some exceptions. Protein bars and protein powder are to be used as a supplemental snack/meal in addition to an already existing whole foods diet.  They are not meant to be a replacement for a whole foods diet.

I just found my new favorite pre-workout bar and I am more than happy to share the secret. RISE protein bars! There are several flavors, however don’t be fooled– only 2 of the flavors are protein bars, the rest are “energy bars,” which contain much higher sugar levels and barely any protein. The two flavors that are on the ‘Nourished-Balance’ approved-list are:

  • Crunchy Carob Chip
  • Honey Almond

Rise

These tasty little bars have 17grams of protein. Both of these bars are gluten free as well. There are 13 grams of sugar in each of the bars, which is considered pretty high for a snack. In nutrition there is always a better & best option. These bars would be considered a “better” option because they use higher quality sugars than most of the other bars on the market.

The ingredient list for Crunchy Carob Chip includes: almonds, organic agave, whey protein isolate, carob powder and crisp rice.

The ingredient list for the Honey Almond Bar is: honey, almonds, whey protein isolate

The bars are available on Amazon or at Whole Foods (and if you buy the whole box you get 10% off). My local health food store, Jimbo’s…. Naturally, also carries these yummy snacks.

If you still don’t like either of these options, you can try my homemade protein bar recipe. (coming soon!)