Cooking the Rainbow Challenge – RED Edition

We’re back with another colorful episode of Cooking on the Fly—this week, we're diving into the vibrant world of RED foods! ❤️

In this episode, I make a delicious stuffed red bell pepper filled with lamb and Roma tomatoes, topped with a savory tomato sauce and served with roasted radishes. On the side? Juicy strawberries and tart raspberries. 🍓🍅🌶️

Red foods are packed with antioxidants like lycopene and anthocyanins, which support heart health, reduce inflammation, and even protect your skin. Plus, they taste amazing!

🍽️ Fast, healing, and full of flavor—this is clean eating made easy.

✅ Like, comment, and subscribe for more Cooking on the Fly as we continue our "Cooking the Rainbow" series. Orange is already up, and next up is... (hint: it's sunny!) ☀️

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