tomato – Top Morning Recommendations

Everyone Loves This: Rich & Creamy PUMPKIN PASTA SAUCE!

maud — Mon, 20 Aug 2018 13:05:13 +0000

Everybody likes pumpkin, and pasta sauce made with pumpkin is really satisfying! Pumpkin is good to add to lots of different sauces, especially light cheese sauces and tomato sauces. The pumpkin acts as a thickener, adding a rich creamy texture.

Tip: Add a little nutmeg or pumpkin pie spice to bring out the pumpkin flavor even more.

Here’s the recipe for the basic Pumpkin-only Sauce that is perfect in its own right and contains only 80 calories with 1g fat:

Start with a small bowl and combine these ingredients to make a pumpkin mixture:

1/4 cup canned pure pumpkin,

1/4 cup light plain soymilk,

1/2 tsp. garlic powder,

1/8 tsp. salt,

a dash of black pepper.

After mixing the initial Perfect Pumpkin Sauce ingredients well, grab a small sauce pan and over medium-high heat, combine:

1/4 cup fat-free chicken broth,

1/4 cup finely chopped onions,

1/2 tsp. chopped garlic,

half a wedge of light creamy Swiss cheese.

Then:

Cook until broth has evaporated, 2 – 4 minutes.

Reduce heat to medium, and cook until onion and garlic begin to brown, about 1 minute.

Add pumpkin mixture, and stir until thoroughly blended and hot.

Source: Lisa Lillien

The post Everyone Loves This: Rich & Creamy PUMPKIN PASTA SAUCE! appeared first on Top Morning Recommendations.

This Awesome Tomato “Eggocado” Is Perfect to Start the Day (Video)

Chris — Sun, 13 May 2018 00:22:56 +0000

Here’s the recipe and a how-to video for a great vegetarian Tomato Eggocado breakfast, also know as Shakshuka Avocado.

Shakshuka Avocado is a stunning blend of flavors that makes an impressive, delicious and healthy meal. The mixture of creamy avocado, baked egg, tangy tomato sauce, and rich cheese creates an unforgettable eating experience.

For each serving you’ll need:

1/2 avocado
1 egg
1 tablespoon tomato or marinara sauce
1/2 basil leaf
1 teaspoon feta cheese

Follow these 8 simple steps to make this Shakshuka Avocado breakfast in a toaster oven (or regular oven):

1. Slice avocado in half.

2. Scoop out the avocado’s pit and a little extra avocado.

3. Crack an egg into the hole you’ve made.

4. Form a bowl around the avocado with the tin foil.

5. Cook in a toaster oven at 425°F for about 15 minutes.

6. Add sauce onto that goodness.

7. Chop basil and sprinkle it on top of the sauce.

8. Grab some feta cheese to add on top.

This is demonstrated in the video on the next page …

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Vibrant Carrot-Orange Breakfast Juice

Chris — Mon, 09 Apr 2018 15:16:33 +0000

Jazz up your breakfast orange juice by adding a yellow tomato, apple and carrots to pack in more immune-boosting vitamins A and C. Use a juicer to make this vibrant, healthy Carrot-Orange Juice recipe if you can, but without a juicer you can always use a blender and follow the special instructions at the end of this post.

Here are the ingredients you’ll need to make 2 servings (about 8 ounces each):

1 medium yellow tomato, cut into wedges
1 medium orange, peeled and quartered
1 medium apple, cut into eighths
4 large carrots, peeled
Ice cubes (optional)

The nutritional values in each serving are:

111 calories;
1 g fat (0 g sat, 0 g mono);
0 mg cholesterol;
24 g carbohydrates;
0 g added sugars;
2 g protein;
1 g fiber;
38 mg sodium;
434 mg potassium.

Continue on to the next page for the easy preparation steps …

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Delightful Macadamia Tomato Toast Treat

Chris — Tue, 26 Apr 2016 18:23:50 +0000

Here’s a healthy version of a classic open-faced sandwich with Macadamia Ricotta Cheese that’s perfect for any meal, or as a snack. There are 2 parts to this recipe: the homemade macadamia ricotta and the tomato toast. Here’s what we’re going to do:

Take 2 slices of a hearty whole-grain bread, spread each slice with 1 tablespoon of homemade macadamia ricotta cheese, and sprinkle with shiso or basil, kosher salt, and fresh cracked pepper to taste. Add 1-2 hearty slices of fresh heirloom tomatoes (blotted with paper towel to remove excess liquid) and enjoy.

You’ll need the following ingredients

For the macadamia ricotta:

1 cup soaked raw macadamia nuts, drained and rinsed
1 1/2 tablespoons nutritional yeast
2 teaspoons apple cider vinegar
1 1/2 teaspoon fresh lemon juice
2 teaspoons white mellow miso paste
2 small cloves garlic
8-10 tablespoons filtered water
1/4 teaspoon fine grain sea salt

For the tomato toast:

6-8 slices whole grain gluten-free bread (or bread of choice), toasted
1/2 pound tomatoes, sliced with 1/4″ thickness
1/2 cup macadamia ricotta
1/4 cup julienned shiso (or basil substitute)
a few pinches black lava salt (or large grain sea salt)

Follow the detailed preparation instructions on the next page:

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A Special Recipe for Healthy Homemade TOMATO SAUCE … for Every Meal!

Chris — Sat, 18 Oct 2014 17:44:30 +0000

Making this delicious Simple Roasted Tomato Sauce is a smart and healthy idea, especially when fresh tomatoes are in season and you have some room in your freezer to freeze whatever you can’t use right away — for up to 4 months! Go ahead and cook up a big batch since tomato sauce can be the foundation for dozens of yummy recipes, such as a topping for pasta and much more.

This recipe adds fresh garlic, lemon juice, salt, sugar to tomatoes to make a delicious sauce.

Before making this Simple Roasted Tomato Sauce, here a just a few ideas for incorporating tomato sauce in your meals:

I add a cup or so of milk or half and half and warm it up for a flavorful tomato soup.

Use it to bathe frozen meatballs on a solid sourdough bun to make a divine meatball sandwich.

Of course it’s the base for a zesty lasagna. Or even for a short cut lasagna soup.

A cup of the sauce is perfect as dipping sauce for fritti misto or fried calamari.

Spread it on french bread halves, top with mozzarella and any other toppings for a French Bread pizza.

Nestle a few chunks of chicken breast in warmed sauce and cook over medium for 25-30 minutes or until the chicken is cooked through.

The kids go wild for stuffed pizza rolls.

Polenta, gnocchi and ravioli. Need I say more?

The secret to this sweet and fresh-tasting sauce is roasting the tomatoes in olive oil with all of the ingredients in the recipe. Roast slowly at a low temperature and let them sizzle for awhile.

I like to keep my sauce in the fridge until ready to use or I freeze them flat in freezer bags and then stack in the freezer for later use. Pour the sauce in muffin tins or ice cube trays to use in smaller portions.

To make this as a shelf-stable, jarred sauce, add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar. Add a teaspoon of sugar to offset the added acidity if desired.

Go to the next page to see the full recipe and instructions …

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