Stuffed Peppers
[Makes 2 servings]2 red peppers
10-12 oz/280-350 gm tuna, salmon,
or shredded chicken
1 cup lightly packed baby spinach
1/2 bunch fresh parsley, chopped
Dressing:
1/8 cup extra virgin olive oil
1 1/2 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, finely ground
1/8 teaspoon pepper
Wash and core your red peppers. Shred your fish or meat into a bowl. In a separate bowl, whisk salad dressing ingredients well. Pour dressing over your protein, greens, and herbs. Mix well. Stuff the mix into peppers for fun. Eat up!
For more recipes for Sohour, Iftar and desserts as well as hydration and SOS tips..make sure you download your FREE Ramadan Guide here: http://danadinnawi.com/ramadan-guide/…
Dana Dinnawi is an Integrative Nutrition health coach specializing in empowering women to improve their health and family life. She received her training from the Institute for Integrative Nutrition, where she studied more than one hundred dietary theories and a variety of practical lifestyle coaching methods. She can be reached through her website and Facebook page.
