A friend of mine is doing Whole 30 because she has some concerns digestively.
I have nothing against an elimination diet when used appropriately. There are other diets like FODMAP that eliminate a kind of food and have an introductory period to help the individual determine what foods may or may not be leading to gastrointestinal issues.
While she can’t eat some of the things that I do, we have gone back and forth about how creative she can get with what she can have.
The other day we were talking about the ways you can make eggs. I had made an omelette and while she can’t have cheese during this time, we talked about what she could use like guacamole or fresh avocado. She could stuff it with veggies like a frittata, but still fold it.
I suggested roasted red pepper spread. I know there are some with cheese in them, so I suggested that there is probably a way to make a simple spread that would be Whole 30 approved.
Well, I got a new food processor and thought, I could also play in the kitchen and see what I come up with and then report back.
What You’ll Need
- About 1.5 bell peppers ( a combination of red, yellow or orange)
- 1 tablespoon of olive oil
- 1/3 cup of chopped red onion
- 1 teaspoon of minced garlic
Directions
1. Preheat oven to 350 degree.
2. Slice bell pepper into strips. I used half a red, a little more than half a yellow and about a quarter of a left over orange bell pepper. Bell peppers are bit sweet, which is why I wouldn’t recommend a green bell pepper.
2. Chop up half a red onion for about . I had some left over onion from the other night, this came to about a third of a cup.
3. Using a medium mixing bowl, combine peppers, onion and a teaspoon of garlic with one tablespoon of olive oil until are coated well.
4. Spread mixture on a baking tray and bake for 30 minutes or until pepper are soft and have brown spots on their skin.
5. Add mixture to a food processor and grind until mostly smooth.
6. Put on everything and enjoy!
