After some very cold weather the past two days here in Indy (I’m talking like -20!) today has a high of nearly +30! I am hoping it feels like a heat wave, because tonight we are running outside for our first official group run of the Mini Marathon Training Program.
Luckily, I have plenty of gear for bundling…or at least I think I do!
Moving on to the good stuff…
I have another recipe for you!
I absolutely love my vegetarian stuffed green pepper recipe and had a craving for it last week, but while on the Whole 30 I am not able to eat quinoa, tempeh, or any sort of dairy…basically I needed to come up with a Whole 30 compliant stuffed pepper option.
A couple of weeks ago, I made amazing salmon cakes and my brain went straight to this recipe…what a GREAT idea for a filling! With a couple of tweaks and some good kitchen experimentation I was able to create an amazing, clean, healthy and simple meal for all of you.
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I love this recipe!!! My parents brought me back a bunch of canned salmon from TJs last time they road tripped to the states and I’ve been waiting for something worthwhile to use them in. I think I just found my answer!
Thanks Tara 🙂
Glad to hear my recipe is worthy!! 🙂 Let me know what you think if you make it!
I love this idea! I usually can’t stomach canned salmon but it is a much more cost-friendly option.
You can buy canned salmon without all the bones and skin in it 🙂 Maybe that will make it more appetizer for ya!