Hi everyone! It’s Crystal, again!
This week, I cooked several items for Dustin and I am sharing a few recipes that I hope you will enjoy preparing for yourself and/or your family. They are so simple and make use of easy to find meat, veggies, herbs and spices!
Below, I will share a recipe for Stuffed Peppers, Sauteed Squash, and Roasted Butternut Squash (definitely a sweet treat but with NO ADDED SUGAR!)
Stuffed Peppers (adapted from Sarah Fragoso’s cookbook)
- 2lbs of grass fed ground beef
- 3 carrots
- 3 celery stalks
- 1 medium onion
- 16oz can of tomato sauce
- Chopped fresh basil
- 2T of oregano
- 1T garlic powder
- Sea Salt and Black Pepper to taste
- 1-2T Coconut Oil
Preheat oven to 350. Place one big soup pot filled with water and turn on high to bring to a boil. While you are waiting for the water to boil, cover the bottom of another big soup pot with coconut oil and over medium heat toss in the the onion, celery, and carrots. Crumble in ground beef and add the seasonings to the meat BEFORE it’s entirely cooked. Mix well and let the meat and veggies cook over medium low heat stirring occasionally. In the meantime, remove just the tops of the bell peppers, and rinse well to remove all the seeds. By now your water should be boiling. Place the bell peppers gently in the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little soft but NOT falling apart. While the bell peppers are boiling, add the tomato sauce to the meat mixture and bring to a simmer. Pull the bell peppers out of the water with tongs and arrange in a large baking dish. Fill each bell pepper with the meat mixture (don’t be shy, stuff em’ good!) and bake in your pre-heated oven for 20 minutes. Serving size is one stuffed pepper.
Sauteed Yellow and Zucchini Squash
(This is so simple and takes under ten minutes!)
- 2 yellow squash
- 2 zucchini squash
- 2T coconut oil
- Your favorite herbs
Wash squash. Cut squash into thin rounds. Saute squash in coconut oil. Season with your favorite herbs.
Roasted Butternut Squash
- 1 butternut squash
- 2TB Butter
- 2TB Agave Nectar
- 1 t of cinnamon (more to suit your taste)
Preheat over to 350. Peel, cut, and scoop out seeds from squash. Cut into cubes. Melt butter and mix with agave nectar and cinnamon. Toss butternut squash in butter mixture. Bake in oven until squash is soft and tender and butter mixture is caramelized.