Sandwiches in a Bell Pepper

Sandwiches in a Bell Pepper

Okay, this is more of an idea than a recipe, really. I'm going to get some more baking recipes on here soon (some egg-free, dairy-free breads and things, and even naan), but today we're sticking with something simple. This is a good thing to bring for lunch, and it's a bit less messy than a lettuce wrap if you're going for bread alternatives. Simply cut a bell pepper in half (any color, but I like the red ones), and fill with your favorite sandwich fillings. Lettuce, tomatoes, cheese, meat, egg salad, tuna salad, hummus, sprouts, onions, pickles, whatever you can think of. Even peanut butter is good (well, I think it is, at least. In my family we like peanut butter and tomato sandwiches - you really should try it!). You can even think outside of the traditional sandwich fillings and use leftover rice and beans or quinoa or stir-fry. Anything you can eat cold you can put in a bell pepper and call a sandwich. It's a good portable lunch. Not that there's anything wrong with bread, and there are good gluten-free breads that you can make or buy, but they're expensive and not always all that healthy and it's nice to have options.

Lentil Soup

This is quick and easy and very basic, but good.

Ingredients:
Red lentils
Chopped onion
Chopped celery
Homemade broth (or store-bought, or even just water)
Salt and pepper to taste

Combine all ingredients in a large pot, bring to boil, and simmer for 20-30 minutes until the lentils are cooked.

Homemade Broth

This is so easy, and so much cheaper than buying gluten free broth. I keep a large ziplock bag in my freezer full of vegetable scraps and bones from chicken and things like that. When it gets full, I make broth.

Ingredients:
Assorted vegetable and/or meat scraps
Water
A bit of salt and pepper to taste (optional)

Put the vegetable/meat scraps in the biggest saucepan you have and fill with water. Bring to a boil, cover, and simmer over medium-low heat for at least 5 hours. Add water if the water is disappearing. When it's done, strain out the vegetable/meat scraps, and use in recipes. You can freeze it in ice cube trays or in small ziplock bags so that you can just take small amounts out of the freezer to add to recipes when needed.