Red Bell Pepper and Mushroom Sauce

Eating plant-based food has become second nature for me. This is a very simple and nutritious recipe of one whole red onion, one red bell pepper (2% carb/30 calories), and one 16-oz sliced pack of portobello mushrooms (4 calories per medium size). Cut the skinned onion in rings, wash and clean inside and outside of pepper before cutting into strips. Spray EVOL (extra-virgin olive oil) inside a wok, wait for the wok to heat up before adding onions first for sizzle and for enhanced taste. Add pepper, twirl/flip ingredients, add mushroom, herbs/spices. Saute until cooked to personal preference.

I use it to top everything: beans, salad, fish, steamed potatoes (small whole ones or mashed), rice, mashed cauliflower, and other vegetables.

Mushrooms and peppers are low in carb and high in potassium and B vitamins (B6, folate, etc.). Mushrooms also contain selenium and copper.


Eat well and thrive!






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