I was describing myself to someone right after I started this blog. I said, “I am a ripple.” You know, like a ripple in a pond, lake or ocean that spreads out. The first ripple spreads and makes a bigger one.
This person said, “Well, actually you are a pebble. It takes a pebble to start the ripple.”
So, I am a pebble of peace and healthy eating. If one person is affected by my blog in a positive way, and that person helps affect two more people, then I have done my job. With luck those people will affect two more. If I can do this on a daily basis, maybe we will achieve world peace by the time I leave this planet. It’s a goal. One never knows unless one tries.
Think positive thoughts, and eat organic, non-gmo, food (I have even given up grain, and limit my dairy intake—Paleo), and spread the word.
Nothing is impossible unless you believe it to be. This has been my mantra for the last twenty seven years.
This is what I am having for dinner tonight, bison stuffed peppers. I find bison leaner and more flavorful than beef. Most stuffed peppers have rice as an ingredient. I’ve tried it with “cauliflower rice,” and it was good. But, I decided why do you need any kind of rice?
No-Rice Bison Stuffed Peppers.
Preheat oven to 350°
4 bell peppers, cut off the tops and scoop out the seeds
1 lb bison
1 can chopped tomatoes with juice
1 medium onion, chopped
3 cloves garlic, crushed
Chopped spinach (your choice of frozen or fresh)
Add whatever else you want to put in there, season it up with salt and pepper, and any other seasoning of choice. Please try to use organic, or at least non-GMO ingredients.
Sauté everything but the bell peppers in a sauté pan, then stuff the mixture into any color bell pepper you want. Bake for 30 to 45 minutes. Enjoy.