Happy Everything!!!
Regardless of your eating plan, holidays can throw a serious wrench into your health and fitness plans.
Here are some holiday recipes that may help to mitigate some of the damage and help you to make it through the holidays just a little healthier.
Here are some holiday recipes that may help to mitigate some of the damage and help you to make it through the holidays just a little healthier.
Festive Stuffed Tomatoes
Ingredients
1-14oz can artichoke hearts
3 cups tightly packed baby spinach, blanched
1/2 white onion
6 cloves garlic
5 thick slices of bacon
1/2 can of full-fat coconut milk
chives or green onions (scallions), chopped fine
tomatoes, you choose the size - larger for a side dish, smaller for an appetizer
Method
In a basket steamer, blanch your spinach. This should only take about 90 seconds until the spinach becomes bright green. Pour into a colander and allow to drain with your artichoke hearts.
Using your food processor, finely mince onion and garlic, as well as chop the bacon into small pieces.
Saute bacon pieces in skillet on medium-low heat for 7 minutes, until the bacon begins to brown. Add in onion and garlic, and sauté for an additional 2 minutes until onion is translucent. Add in coconut milk.
Cut the tops off and hollow out the tomatoes. Spoon the “stuffing” into the tomatoes, and sprinkle with green onion. Chill for at least 1 hour and serve.
1-14oz can artichoke hearts
3 cups tightly packed baby spinach, blanched
1/2 white onion
6 cloves garlic
5 thick slices of bacon
1/2 can of full-fat coconut milk
chives or green onions (scallions), chopped fine
tomatoes, you choose the size - larger for a side dish, smaller for an appetizer
Method
In a basket steamer, blanch your spinach. This should only take about 90 seconds until the spinach becomes bright green. Pour into a colander and allow to drain with your artichoke hearts.
Using your food processor, finely mince onion and garlic, as well as chop the bacon into small pieces.
Saute bacon pieces in skillet on medium-low heat for 7 minutes, until the bacon begins to brown. Add in onion and garlic, and sauté for an additional 2 minutes until onion is translucent. Add in coconut milk.
Cut the tops off and hollow out the tomatoes. Spoon the “stuffing” into the tomatoes, and sprinkle with green onion. Chill for at least 1 hour and serve.