Wednesday, July 22, 2009

Roasting Peppers

Want to know a great way to add flavor and depth to a recipe? Try roasting your veggies!
I noticed that I had a few Anaheim Chilies on my plant that looked ready for picking. I decided that they would make a nice addition to the Vegan Tacos I was planning on making for dinner tonight.
Roasting peppers (hot or Bell Peppers ) are super easy! Pre heat your oven on the "Broil" setting. Just lay your peppers on a cookie sheet and place the cookie sheet on the top shelf of the oven. Your peppers should just be a couple of inches from the heat. Broil your peppers turning once until the skins turn black ( keep an eye on them because this can happen quickly.) Remove peppers from oven and quickly place in a plastic bag to "sweat". After peppers cool....the skins should peal off fairly easily leaving a slightly charred flesh behind.


30 min Elliptical Machine level 7

3 sets of 12 seated shoulder press 10lbs

3 sets of 10 chest flys 20 lbs

200 crunches



BREAKFAST-"Purple Monster" ( Frozen Blueberries, Mango, 1 frozen Banana, 2 packets Stevia, 1 scoop "Amazing Meal" 1 cup Almond Milk )LUNCH-Salad ( Romaine, Tomatoes, Kalamata Olives, Goat Cheese, Lemon Juice ) Wheat ThinsSNACK-Cashews

DINNER-Vegan Tacos ( vegetarian Pinto Beans, Guacamole, "Stevos Salsa" recipe on 7/6/09, roasted Corn, Roasted Anaheim Chilies, Cilantro, Corn Tortillas ) 2 Glasses "Babich" New Zealand Sauv Blanc

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