Stuff Pepper Lasagna– Gluten Free and Low Carb…


  • 4 large bell peppers any color
  • 1 1/4 cups sauce (any type)
  • 1/2 -1 pound ground beef or ground turkey
  • 15 oz ricotta
  • 1 large egg
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup mozarella shredded
  • Italian Seasonings (Oregano, Parsley, Basil, Thyme etc– season to taste)
  • Garlic (fresh or powdered– season to taste)
  1. Prepare your sauce with ground beef or turkey along with Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste).
    (Make sure meat is thoroughly cooked prior to adding red sauce and seasonings– or no meat if you wish…)
  2. Slice the bell peppers in half lengthwise (through the stem and bottom). Remove all seeds and ribs from the peppers then place in boiling water until soft– complete while completing the sauce…
  3. Make the cheese mixture by combining the ricotta, egg, Parmesan, mozzarella, Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste) . Mix together and set aside.
  4. Heat the oven to 350F.
  5. Place the pepper halves on a large baking sheet or in a glass casserole dish. In the bottom of each pepper, spread 1-1 1/2 Tbsps of the cheese mixture. Then add 1 Tbsp of the sauce and spread out across the pepper.
  6. Top each pepper with a  mozzarella cheese, just to cover- amount is up to you on the desired amount of cheese…
  7. Place the peppers in the oven and bake until the cheese is melted or until starting to brown, approximately 15-20 minutes.  If the pepper is getting too soft and you are not getting any color on the cheese, switch to the broil setting in the oven, move the peppers to the top rack, and broil briefly until browned if you wish for a crunch. (Do not use a silicone sheet liner when broiling).
  8. Remove from oven and let stand for a few minutes. Serve warm with salad if you wish.

Roasted Root Vegetable Soup

roasted veggies

2 large carrots roll cut
2 small zucchini
½ leak
1 acorn squash with shell on medium dice
1 sweet potato
1 rutabaga medium dice
2 cloves of garlic minced
1 sprig of fresh rosemary
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh parsley chopped
2 Tbsp. olive oil
Sea salt to taste
Ground black pepper
6 cups Magic Mineral Broth (Recipe provided on 08/05/2016 for this very reason 🙂 )

Place all diced vegetables on a sheet pan and sprinkle with olive oil and a pinch of salt. Roast them in a preheated oven at 350 F for 20 minutes or until the vegetables are soft.(except the onions and garlic)
In a 6 quart pot add the remaining olive oil and sauté the onions until golden. Add the roasted vegetables and the herbs, and the broth, bring to a boil, reduce heat and simmer for about 10 minutes.
Season your soup think FASS. Serve with fresh chopped parsley optional…

Sauteed Kale with Red Pepper on Quinoa

1 large Red Pepper
1 bunch of Kale
2 Tbsp. Olive oil
Salt and pepper to taste
Lemon juice
Cooking Kale
Wash your vegetables and greens. In a saute’ pan add olive oil and season with a pinch of salt; add in red pepper sliced and saute’ for 5 minutes, covered add in your chopped greens still wet. All process keeps your pan covered. Season to taste, just before serving drizzle on lemon juice!
Serve over brown rice or quinoa or alone… enjoy!

Zucchini Lasagna

Zucchini Lasagna


  • 2 12  medium zucchinis, sliced lengthwise about 1/4 inch thick
  • 12 lb lean ground beef or turkey or chicken ( or you don’t have to use any meat)
  • 14 cup onion, chopped (I omit due to allergies)
  • 2 small tomatoes, cut up
  • 1 (6 ounce) can tomato paste or sauce (depends on how thick you want this)
  • 1 garlic clove, minced (or garlic powder)
  • 12 teaspoon dried oregano
  • 12 teaspoon dried basil
  • 14 teaspoon dried thyme
  • 12cup low fat cottage cheese and low fat ricotta cheese (or low fat or fat free ricotta or just cottage cheese)
  • 1 cup mozzarella, shredded (I use 8 oz. divided or more or less.. depending on personal preference)

Be Creative with your ingredients because you can make this to your taste preferences along with more or less…


Add cottage cheese/ricotta, half of shredded cheese and seasonings together in a bowl.

In (1 1/2-qt.) baking-roasting pan arrange with sauce on bottom for no sticking then a layer of zucchini then the the meat then a layer of zucchini and sauce then cottage cheese/ricotta cheese mixture then a last layer of zucchini. Top with remaining  zucchini, and sauce.

Bake uncovered at 350 degrees F for 60 minutes.

Sprinkle with remaining mozzarella cheese. Bake 10 minutes longer.

Let stand 10 minutes before serving.