Freedom, Business, Controversy and Fitness

Recipe: Low Calorie Low Carb – Shakshuka Stuffed Peppers

Ok this is a Skillet Dish, by Tori Avery, but I try to make everything more simple! There’s not enough time in a day!

Ingredients:
1 Tablespoon Olive Oil
½whole Medium Brown Or White Onion, {I hate onion 86 it)
Peeled And Diced 1 clove Garlic, Minced  {Used Minced 2tbsp}
6 whole Medium Green Or Red Bell Pepper, {depends how many peppers we are going to stuff}
4 cups Ripe Diced Tomatoes, Or 2 Cans (14 Oz. Each) Diced Tomatoes
2 Tablespoons Tomato Paste {who wants to open a can for 2tbsp 86 it}
1 teaspoon Chili Powder 
1 teaspoon Cumin
1 teaspoon Paprika
1 pinch Cayenne Pepper (or More To Taste– Spicy!) 
6 whole Eggs  {depends how many peppers we are going to stuff!} You can substitute egg whites or Muscle Egg Organic
½Tablespoons Fresh Chopped Parsley {I rather have cilantro}
{And you know me by now I want jalapeños in everything!
Add 3 jalapeños}
Lets try 6 full peppers so 12 halves!

take all Ingredients above minus the peppers and put it in a mixing bowl and whisk together (easier to scramble eggs first then mix in other stuff)

take 6 peppers and cut in half long ways and hollow them out!

fill each pepper with the above ingredients if there’s anything left over and you ran out of peppers then use a muffin tin and don’t waste mixture.

bake on 400 degrees until eggs are cooked. approx: 18-20 min.

Then enjoy your low carb feast!

I will be trying this this week! I will also probably prepare it in the future when I go away to Air Force Drill Weekends! its easy, fast and portable!

Practical application:
1tsp cumin
1tsp cayenne
1tsp paprika
1tsp Kashmiri curry (ran out of chili powder)
2 cans diced tomatoes
1 1/2 cups egg whites
1/2 tsp fresh chopped parsley
2tbsp tomato paste

I forgot the garlic and olive oil ughh!

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I really wanted cheese bad!!! Some shredded mozzarella!!

**Update** January 29th 2014
Feeling it needed something, but not wanting to add cheese I reached for the fig balsamic glaze! And drizzled a little on. It only adds 40 calories for 4 pieces of pepper. (For me 2 separate meals 2 halves per meal)

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This time I got the chili powder and increased the egg whites and decreased the tomatoes to one can

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I perfected my recipe:
2 cups egg whites
1tbsp cumin
1tbsp saffron
1tbsp Madras curry
1tbsp cayenne pepper
2tbsp mild chili powder
1tbsp paprika
1 can diced tomatoes 14.5oz

Then drizzle with balsamic fig glaze right before you eat it

**Update** March 18th 2014
Don’t be upset if you have extra egg left over:

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Get Creative! And feel free to share your combinations, and comments!

Send images to: louisjbianco@gmail.com

(That goes for any recipe here)

Left over omelet is yummy!

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