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December 2, 2013

Holiday Favorite- Gluten Free Bell Peppers

Exchanging Holiday Favorites

Ingredients:

  • 1 large head of cauliflower
  • Assortment of (4) Red and Green Bell Peppers
  • ¾ cups of fat free or almond milk (unsweetened)
  • 2 tbsp of unsalted butter
  • Sea salt and pepper
  • Fresh chives
  • Cheese (I used cheddar cheese)
Add garlic powder if you like the garlic taste
And any type of cheese (depending on how you want your mashed potatoes to taste)

Directions:

1. Fill a pot or saucepan with water about an inch deep. Add ½ tsp of sea salt and bring to a boil.
2. Add the chopped cauliflower (try to remove most of the stems)-cook until cauliflower is soft, about 7-10 minutes.
3. As the cauliflower is boiling, you can prepare the bell peppers by cutting 1 inch off the tops of the bell peppers and remove the seeds and white ribbing from the insides.
Make sure to leave the tops intact so you can use as a lid.
4. Drain the water from the pan.
5. After water is removed add the cauliflower, milk, cheese and butter into either the saucepan to mash the cauliflower with a potato masher or add all the ingredients to a food processor and mash until smooth (or to your liking). 
6. Add some more sea salt if needed after the mashing is complete.

Garnish with fresh pepper and chives.

Serves 4

Thank you Aimee for providing this delicious recipe! I am motivated and moved by your inspirational posts living a gluten free life with rheumatoid arthritis. You're amazing! For more encouraging posts, and delightful gluten free recipe ideas follow Aimee on Facebook, Instagram or Twitter! 


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