Classic Tomato Bruschetta

I’m happy the weather is finally starting to feel like spring. As the weather gets warmer I do like to try and eat a little lighter.  Light snacks, or light meals.  Lots of salads and fresh fruits and vegetables.

This classic bruschetta is a perfect example of a light and bright snack or lunch.  You can mix it up with other ingredients but this one is just a classic tomato bruschetta!

Classic Tomato Bruschetta

Ingredients:
4 medium tomatoes, diced
4 cloves garlic, minced
6 fresh basil leaves, chiffonade (finely shopped)
3 T shaved parmesan
3-4 T extra virgin olive oil
2 t salt
1 t salt

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
3 T olive oil
2 t salt
2 t pepper

Directions: In a medium bowl add in diced tomatoes, garlic, basil and olive oil and mix well. Season with salt and pepper (more or less to taste)  Put in the refrigerator and let chill for about 1 hour.

Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

Remove the tomato mixture and mix in the shaved parmesan cheese.  Next add a spoonful of the tomato mixture to the top of the crostini.  Serve immediately.

Note: You can add the cheese on top of the tomato mixture.  I chose to mix in so then it doesn’t fall off.  You can also add a splash of balsamic vinegar for an extra kick in flavor.

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Artichoke & Olive Salad

My family makes this artichoke salad as one of the sides we have for the Feast of Seven Fishes, for Christmas Eve, however I make it often as it’s just a great little simple cold salad.

I love this salad because it last for days and is great for a meal prep and healthy too! I love artichokes in every form.  I always have a few cans in my cabinet to make this salad. It’s so delicious and easy! Give it a try!

Artichoke & Olive Salad

Ingredients:

2 cans quartered artichokes, in water
2 garlic cloves, minced or very thinly sliced
1 can black olive, crushed
3 T olive oil
1 T white wine vinegar
1 T fresh lemon juice
2 t salt
2 t pepper
2 t dried oregano

Directions:  In a medium bowl, add in all the above ingredients and mix well. For the black olives, I just crush with my fingers so they care in pieces. Put in the refrigerator and let 2 hours minimum so the flavors can marry.   It’s best to take out at least 15 minutes prior to serving and mix well. The ingredients above can be changed up to your personal preference.  If you want to reduce the garlic you can, add more salt, that’s fine too! Whatever you like.

 

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Low Carb Cold Cut Roll Up

Is anyone like me when it comes to lunch ideas?  I like to meal prep like full meals, like extra grilled chicken and a vegetable.  But sometimes you just want a real lunch type meal.

This low carb roll up is perfect for that.  If you are doing low carb you can leave out a tortilla. If you want the carbs, add the tortilla.  You can really make it with any cold cuts aka lunch meat you want.

Low Carb Cold Cut Roll Up

Ingredients:

2 slices roast turkey or ham
3 slices (lengthwise cut) cucumber, very thin
1/2 smashed avocado
1 slice cooked bacon
1 green onion, sliced
1 1/2 slices of favorite cheese

To Assemble:  Lay the slices of meat down slightly overlapping.  Next add the 3 slices of cucumber.  Spread the mashed avocado over the meat and cucumber.  Next add the sliced cheese and top with the piece of bacon (I cut mine into 3 pieces) next sprinkle on green onions. Next roll up tight and cut in half to eat.  If you aren’t going to eat immediately, after you roll it up, wrap with plastic wrap and put in the refrigerator.  Cut it once you are going to eat it.

Notes: You can use any lunch meat you half or like.  Also, you can use mayo, or mustard or a dressing vs the avocado.  I was just trying to keep it on the healthier side.  If you aren’t doing low carb, or want a tortilla. start with the tortilla on the bottom and then finish the rest of the assembling.

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Tomato & Parmesan Stuffed Avocado

I am excited for summer, even though it seems so far away with all that’s going on in the world right now.  I just love the light summer meals. You can make a nice salad and the fresh ingredients are the best.

I love this salad avocado thingie because it’s so light and refreshing.  I’m sharing it just so others can have this idea and make it quickly if they have all the ingredients.

Tomato & Parmesan Stuffed Avocado

Ingredients:
1 Avocado
3-4 Roma tomatoes, diced
1/1 T Extra Virgin Olive Oil or Avocado Oil
2-3 T Parmesan cheese, finely grated (more or less to your preference, I like more)
2 t dried basil
salt, to taste
pepper, to taste

Directions: In a small bowl add in diced tomatoes, Parmesan cheese, oil, basil and sprinkle of salt and pepper. Put in refrigerator for 30 minutes or longer so the flavors blend.  Remove from refrigerator, cut an avocado in half and remove the pit.  Add in the tomatoes salad to both sides and enjoy a light refreshing lunch or snack. Simple, Fast, Delicious and healthy.

Note: This can be made ahead of time and then just add to the avocado right before you eat it.  I usually make the night before or the morning before and then keep refrigerated until ready to stuff into the avocado.

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Cauliflower Rice Shrimp Bowl

I love having a simple go to meal that you can truly make in no time.  After long days working or as of late with this virus, so many parents are at home home schooling kids and working and just trying to keep their sanity.

Having a easy healthy meal is important.  This dish can literally be put together in less than 15 minutes.  This is a perfect meal for a meal prep. Easy to make and full of nutrients and flavor.  Take a look.

Cauliflower Rice Shrimp Bowl

Ingredients:

12-14 shrimp, cleaned and deveined
2-3 cups cauliflower rice (fresh or frozen)
2 T olive oil
2 garlic cloves, minced
1/2 large red pepper, diced
1/2 large yellow pepper, diced
1/2 large onion, diced
2 t chili powder
1/2 T garlic powder
1/2 T onion powder
3 t salt
3 t pepper

Directions: Heat a medium saute pan on high heat.  Rinse shrimp and lay out on paper towel and pat dry. (This will help get a nice golden exterior) Season the shrimp with with 2 t chili powder, 1 t onion powder, 1 t of garlic powder, 1 t of salt and 1 t of pepper.  Mix with hands to coat. Set aside.  Heat 1 T of olive oil in pan. Let heat 2-3 minutes.  Add in the shrimp and cook. Cook 2-3 minutes and flip.  (Note: Cook time depends on the temperature of pan and how many shrimp you have in it)

The shrimp are cooked when they are pink and the flesh is slightly opaque. Once cooked, set aside.

Add remaining olive oil to that same pan.  Let heat 2-3 minutes.  Add in garlic, diced peppers and onions and cook 2-3 minutes until slightly tender.  Add in the cauliflower rice and cook another 3-4 minutes. (Cook 7-8 minutes if using fresh vs frozen cauliflower rice) Season with remaining seasoning.

Once rice is finished add to a bowl and top with shrimp. Serve and enjoy!

Note: This can easily be made with any veggies you have on hand.  If you’d rather use 2 pans to make this dish, you would need to make at the same time. I just try to make it simple and have easy clean up.

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