Stuffed peppers and pesto sauce - not just

for wheat eaters!

Combining a creative use of cauliflower

rice, the delicious addition of pesto to wild

caught shrimp, and steamed Swiss chard

with lemon garlic butter sauce, this wheat

free dish is a tasty nutritional heavyweight!

 Cauliflower Peppers 

      ( recipe amounts per each pepper)

       -1 Green bell pepper, rinsed

       -2 cups grated cauliflower

       -1 cup petite cut tomatoes

       -1/2 cup green onions

       -1 egg white

       -1 tbs Italian seasoning

       -Extra virgin olive oil

       -Sea salt to taste

       -Optional - 3/4 cup grated Gouda cheese 

        (highly recommended!)

              1.  Preheat oven to 350.

              2.  Carefully slice top of pepper off.  Clean the inside,

                   making sure there will be plenty of room for the

                   cauliflower mixture. Set on a cutting board.

              3.  Combine all ingredients except olive oil in a large

                   mixing bowl.

              4.  Moisten a paper towel with olive oil.  Spread onto

                   pan and gently on the outside of the pepper. 

              5.  Cover with aluminum foil and bake on center rack

                   for 50 minutes. Let sit 5 minutes on stovetop.

Tip:  Have peppers in the oven before you begin the shrimp. 

Start shrimp, etc. with 20 minutes to go for the peppers.

Pesto Shrimp

       -1/ 2 pound wild caught shrimp

       -1 - 1 1/2 tbs of pesto sauce 

        (make sure extra virgin olive oil is in the ingredients.)

       -1 tbs. grass fed butter (Kerrygold is a great option)

       -1 fresh basil leave

       -Optional:  Feta cheese crumbles

             1.  Bring two cups of water to a boil. 

              2.  On low heat, melt butter into a saucepan. 

              3.  Add shrimp to boiling water and immediately turn

                   heat to low.   Simmer 2 minutes exactly.  Drain.

              4.  Add shrimp to melted butter, mix well, 

                   and continue cooking 3-5 minutes. 

              5.  Stir in pesto.  Ready to serve.

              6.  Top wih Feta cheese crumbles and basil leaf. 

Steamed Swiss Chard with Lemon Garlic

       -1 bunch Swiss chard

       -1 clove fresh chopped garlic

       -2 tbs fresh lemon juice

       -1 tbs grass fed butter

              1.  Rinse chard and cut into edible pieces.  Please in a

                   steamer.  Let steam slowy for 15 minutes.

              2.  Combine butter, garlic, and lemon juice.    

                   Microwave at 50% power for 30 seconds.

              3. Remove chard from steamer. Add sauce.  Ready to

                   serve. 

Nutritonal Information Regarding Swiss Chard and Grass Fed Butter:

What Beneficial About Swiss Chard:

http://www.whfoods.org/genpage.php?tname=foodspice&dbid=16

Choosing a Better Butter:

http://www.marksdailyapple.com/grass-fed-butter/#axzz2bFqeKcbO

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