KL's OVEN BAKED STUFFED BELL PEPPERS

Dinner last night was Oven Baked Stuffed Bell Peppers with Cooked Quinoa, Sautéed Baby Bella Mushroom, Homegrown Swiss Chard and Sweet Onions! 

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KL'S SAUTEED YELLOW SQUASH, ONIONS, RED BELLS & HERBS

A FAST & mucus-"less", quick, dish that is loaded with bursts of flavor!

I didn't measure because that takes the fun out of cooking and adds to the "wait-time" of the finished product. Season to your taste and liking; but avoid abusing your herbs!

Ingredients:

Bay Leaves - dash

Sea Salt - 1/2 teaspoon

Thyme (dash)

Crushed Red Pepper

Cayenne Pepper

Extra Virgin Olive Oil

Yellow Onion (chopped)

1 Yellow Squash (chopped)

1 Sweet Baby Red Bell Pepper (pit removed)

Prep:

Pre-heat non-stick skillet with Extra Virgin Olive Oil

Cook:

Add Mushrooms and Onions then add herbs.

Sautee for 3-5 minutes and serve hot.

KL's CHOPPED SPINACH & ONIONS WITH SPELT BERRIES

Last night I freestyled a "gourmet" meal that end up being quite awesome in the end.
Chopped Spinach & Spelt Berries is a great meal for a chilly October day... well, maybe it isn't but its good & its good for you regardless!
Both are natural and easily digestible and spelt is a great grain for those who have wheat allergies and both are super nutritious!
How its done:


Organic Spelt Berries:
Soak one (1) cup of organic spelt berries for 8 hours in water.
Drain and rinse, then add to four (4) cups of water & a dash of Himalayan Sea Salt in a saucepan and bring to a boil.
Once boiling, reduce heat and cover, then simmer for 45-60 minutes until soft (or water is mostly evaporated).


Chopped Spinach & Onions:


Bring 1/3 cup water & a dash of Sea Salt to a boil.
Add fresh Spinach, sliced Yellow Onion, a few slices of Green Bell Pepper, and Crushed Red Pepper (optional).

Return to boiling, reduce heat and cover, then simmer slowly for 8-10 minutes stirring once or twice while cooking.
Once finished, top with a dash of Himalayan Sea Salt to add flavor. Drain any unwanted water.


Enjoy!