One of the best things about eating paleo is that you need to plan ahead. That might sound counter-intuitive, but hear me out. Giving up bread and most grains eliminates the quick and easy staples we depend on. Toast, frozen waffles, fries…all of those easy things are out. Instead, we make time on the weekends or in the evenings to do a big cook up of staples for the coming week.
I enjoy this cook up process because it allows me to be more thoughtful about what we’re putting in our bodies. Rather than the “Oh-shoot-what’s-for-dinner-I-have-no-idea-ARRGH-go-get-a-grocery-store-roasted-chicken!” freak out, spending a few weekend hours doing some prep work means that tasty, healthy meals can happen quickly, before anyone ends up with the hunger-fueled tantrums we call “the hangries.”
One of my favorite things to prep for the week is peppers and onions. It doesn’t take much time to make, it’s a great side dish on its own and a fabulous building block for complex dishes. I put this under fried eggs for a fast breakfast, add it to salads at lunch, mix it with Carrots and Nigella for a heartier dinner…its versatility means I make this almost every week. More adventurous eaters can substitute hot peppers for some of the sweet ones. Anchos or poblanos provide gentle heat; jalapenos or serranos add more intense fire.
- 6 sweet bell peppers: 2 each red, yellow and orange
- 1 large onion
- 4-6 cloves garlic
- Olive oil
- 1 tablespoon dried parsley
- Salt and pepper to taste
- Wash and core the peppers, discarding the seeds and pith. Slice the peppers into thin strips.
- Peel the onion. With a sharp knife or mandoline, slice thinly.
- Peel and dice garlic.
- Warm a saute pan over medium high heat. Add olive oil to pan, swirling to coat. Add onions, garlic and peppers.
- Saute until the vegetables are starting to soften (about 5 minutes); add parsley. Cook until onions are translucent and the peppers are limp (5-6 minutes more). Add salt and pepper to taste.