If you need a new way to cook Brussels sprouts, this is so tasty that you’ll convert even hard-core Brussels sprouts haters. Yes, sadly, they exist. But they won’t anymore after eating this take on the vegetable.
This healthy version of fried green tomatoes is a great way to use up the end-of-the-season tomatoes that didn’t have time to ripen -Or- start-of-the-season tomatoes if you’re anxious and just can’t wait for those first ones to ripen.
Low Carb, no Gluten Fried Green Tomatoes
- 1/4 Cup avocado, coconut or other high heat oil
- 1/2 TSP Sea Salt
- 1/2 TSP Black Pepper
- 1 Large Egg
- 1/2 Cup Coconut Cream or Heavy Cream
- 1/2 Cup Almond Flour (just take dried raw almonds and blend in coffee grinder or magic bullet until like flour)
- 3 medium Green Tomatoes, sliced 1/2 inch thick
- 1/2 Cup Parmesan Cheese
- Step 1 Sprinkle sliced tomatoes with salt and let sit for about 5 minutes while you prepare the rest of the recipe.
- Step 2 Whisk together egg and cream in a small bowl.
- Step 3 In another bowl, mix together the almond flour, parmesan cheese and pepper.
- Step 4 Heat oil over medium high heat in large skillet.
- Step 5 Dip each slice of tomato into the egg, then into the flour mixture. Coat evenly then place in the hot oil to brown for about 4 minutes each side.
- Step 6 Drain on paper towels.
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As summer approaches and you break out the grill, your diet can take a beating with too many high-fat foods. One of the easiest and definitely the most delicious ways to eat healthy is by grilling veggies.
From asparagus to zucchini, you can cook many vegetables on the grill. The best options have fewer juices such as eggplant, onions, peppers, corn, asparagus, squash, carrots, and mushrooms. But that doesn’t mean you can’t enjoy other grilled vegetables.
Grilled vegetables are anything but boring. They can be grilled with little or no seasoning, which is great if you have special dietary needs. You can also marinade them, if you want a big bold flavor, or add a smoky flavor by grilling them with a steak over your favorite wood chips.
Since vegetables can be cooked directly on the grill, placed on skewers, or wrapped in foil, there is no reason to leave these healthy side dishes off your grilling menu.
- 2 small or 1 large zucchini
- 2 small or 1 large yellow summer squash
- 2 medium red onions
- 2 red bell peppers
- 12 cremini or baby portabella mushrooms, whole
- Seasoned salt
- Crushed red pepper flakes or other preferred seasonings
- 2 tbs. olive oil
- Step 1 Slice zucchini and summer squash length wise. Slice the red onions into large 1/4-inch rounds. Cut the red bell peppers into 1½- to 2-inch thick pieces (large enough not to fall through grill)
- Step 2 Rub the vegetables with a small amount of olive oil to prevent them from sticking on the grill.
- Step 3 Sprinkle with seasoned salt and red pepper flakes or your favorite seasonings. Adjust the amount to desired taste.
- Step 4 Grilling the veggies will only take a few minutes so you want your grill to be hot.
- Step 5 Add the veggies to the grill, cut side down. Grill for 2 to 3 minutes.
- Step 6 Flip the veggies over and grill another two to three minutes or until desired tenderness. Onions may take longer depending on thickness.
- Step 7 Your finished veggies should be tender and delicious!
Tip: Experiment with your favorite seasonings, sauces and herbs to find your preferred winning combination.
Here are some you may want to try:
- Lemon juice and grated ginger
- Hot pepper sauce & a splash of lime juice
- Rosemary and minced garlic
- Bacon crumbles and chili powder
- Soy sauce, lemon juice and minced garlic
- Basil and thyme
- Balsamic vinegar dressing & Dijon mustard
- Worcestershire sauce and garlic
- Brown sugar and chives
Save the leftover veggies to use in soups, stews or omelets. Because they’re pre-cooked, wait to add them until the last few minutes of cooking so they warm up but not overcook.