Category: Diet

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

I finally made this recipe from Kaylyn’s Kitchen and it is absolutely amazing!!

This is the time of year when people with vegetable gardens have a lot of green tomatoes on the vines, and some of those tomatoes are never going to get ripe. And if you still have green tomatoes, do I dare to say that you *must* make these Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce.  Seriously, they were so good that I wondered why it has taken me so long to try a healthier riff on fried green tomatoes, and I’m sure I’ll make them every year now when I have green tomatoes.

In a process that I admit is slightly tricky, I coated the tomatoes by dipping them in egg and then in a mixture of almond flour and Old Bay Lemon and Herb Seasoning. I used Honeyville Blanched Almond Flour (made in Utah!), a fantastic product that I always have in my freezer, but if you have the coarser Bob’s Red Mill Almond Meal, I think it would work, although I might be tempted to buzz it in the food processor so it’s a little finer.

You have to be a little persistent to get the tomato slices coated with the almond flour mixture, and I’d mix the flour with the Old Bay and then use half of it at a time, because after you’ve done a few tomatoes the flour starts to get pretty clumped together.  But believe me when I say that these delicious Oven-Baked Green Tomatoes are worth the trouble.

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Pick six firm green tomatoes. Look for the ones which haven’t started to ripen yet.

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Cut each tomato into slices about 1/2 inch thick.  I only used the larger inner slices and discarded the rounded ends of the tomato.

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Mix 3/4 cup almond flour with 2 tsp. Old Bay (or less, it was fairly spicy).  Beat two eggs in one small bowl and in another bowl put half the almond flour mixture.

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Dip each tomato first into the egg (so both sides is coated) and then into the almond flour mixture.  (Press down with your fork to make the almond flour stick if needed.  When the first half of the almond flour mixture is getting clumpy, discard, wipe out the bowl, and switch to the second half.)  Put the coated tomatoes on a baking sheet that you have sprayed with non-stick spray.

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Bake the tomatoes about 40 minutes at 350F/180C, turning them carefully halfway through.  While they’re cooking mix 1/2 cup Ranch Dressing with 1-2 tsp. Sriracha Rooster Sauce to make the dipping sauce.  Serve hot.

baked green tomatoes recipe kalynskitchen

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

Makes about 4 servings.

Ingredients:

Instructions:
Preheat oven or toaster oven to 350F/180C. Spray a baking sheet with non-stick spray.Cut the tomatoes into slices about 1/2 inch thick. (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.) Beat the eggs in a small bowl. In another bowl, mix the almond flour and Old Bay Seasoning. Remove and save half of the almond flour mixture, so you can work with two batches.

One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks. Place each tomato on the baking sheet after it’s coated with the almond flour mixture. (Don’t worry if they aren’t completely perfect; just work on getting each one coated with almond flour as much as you can.)

Bake tomatoes 35-40 minutes, turning carefully once. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce. The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through. Serve hot.

I saved some of these to see how they would hold up to a night in the refrigerator. I reheated them about 15 minutes in a preheated toaster oven set on 450F/230C. Although they were best freshly made, I thought the reheated ones were surprisingly good.

About Kaylyn’s Kitchen
– Kalyn’s Kitchen is the home-cooking blog Kaylyn started in 2005 after she had lost over 40 pounds on the South Beach Diet and wanted to share her recipes with the world.  Now fast forward over ten years later, and she’s still focused on healthy cooking and has transitioned from teaching elementary school to life as a full-time food blogger. Her blog has deliciously healthy recipes, usually low-carb and/or South Beach Diet friendly and often Gluten-Free, Paleo, or Vegetarian.

Kaylyn is focused on recipes suitable for weight-loss or controlling blood sugar. Although I’m not a low-carb fanatic and not every single recipe here is ultra low carb, all the recipes on the site are geared towards carb-conscious eating and many thousands of people per day use this site as a source for the deliciously healthy low-carb recipes that I love to create.

Visit: Kaylyn’s Kitchen for more delicious recipes.

How Many Calories Are in a Pound of Body Fat?

How Many Calories Are in a Pound of Body Fat?

Calories are the energy in food. They fuel everything you do, from sleeping to running a marathon. Calories can come from carbs, fat and protein. Your body can use them to fuel work right away, or store them for later use. Some calories can be stored as glycogen (carbs), but the majority is stored as body fat.

This article explains how many calories are in a pound of body fat.

It also discusses the 500-calorie deficit myth and presents some tools for predicting realistic weight loss.

What Is Body Fat?

Let’s take a moment to define what we mean by body fat.

For starters, body fat is not just pure fat

Pure fat has a very high energy content, or about 9 calories per gram. This amounts to about 4,100 calories per pound of pure fat.

However, body fat is not just pure fat. Body fat consists of fat cells, called adipocytes, which also contain some fluids and proteins in addition to fat.

Therefore, the calorie content of body fat is going to be a bit less than the calorie content of pure fat.

Bottom Line: Body fat is mixed with fluid and protein. Therefore, its composition and calorie content is not the same as pure fat.

Does One Pound of Body Fat Contain 3,500 Calories?

In 1958, a scientist named Max Wishnofsky concluded that the caloric equivalent of one pound of body weight lost or gained was 3,500 calories.

He based his conclusion on the scientific evidence available at the time. Decades later, his result has been cited thousands of times in the media and scientific literature.

It’s basically become common knowledge that the calories in a pound of fat equals roughly 3,500 calories. But is it really true? Let’s attempt to find out.

We will be using generally accepted values for this calculation. However, some research does show slight variations.

In general, we can assume that:

  • One pound equals 454 grams.
  • Pure fat contains 8.7–9.5 calories per gram.
  • Body fat tissue is 87% fat.
  • Using those values, we can conclude that a pound of body fat actually contains anywhere from 3,436 to 3,752 calories.

However, it is important to note that these calculations are based on old research.

Some of the studies state that body fat tissue contains only 72% fat. Different types of body fat may also contain varying amounts of fat.

Bottom Line: A pound of body fat may contain anywhere between 3,436 and 3,752 calories, roughly estimated.

woman-concerend-about-her-weightThe 500-Calorie Deficit Myth

It is a common myth that if you eat 500 fewer calories each day, or 3,500 fewer calories a week, you will lose one pound of fat each week.

This would equal a total of 52 pounds in a year.

However, the reality is very different.

The 500-calorie deficit myth significantly overestimates the potential weight loss that can be achieved over a period of time.

This estimate seems to work fairly well in the short term, for moderate weight loss in overweight and obese people. But it falls apart in the long term, and sets people up for failure and disappointment.

What this myth fails to account for is the body’s response to the changes in body composition and diet.

When you reduce calorie intake, your body responds by making you burn fewer calories. You start moving around less, and the body becomes more efficient. It does the same amount of work, but uses fewer calories than before.

You may also lose muscle mass along with the fat, which also makes you burn fewer calories.

This is often called starvation mode, although the technical term is “adaptive thermogenesis.”

Weight loss is not a linear process, and typically slows down over time.

Bottom Line: The 500-calorie deficit diet overestimates the potential for weight loss. It does not account for changes in body composition and a reduction in calories burned.

apple-and-calculatorBetter Tools for Predicting Weight Loss

Nowadays, there are apps and online tools that may provide a better, more realistic assessment of your predicted weight loss.

The Body Weight Planner, developed by the National Institute of Health, provides calorie levels for both weight loss and maintenance.

It takes into account how diet and exercise contribute to weight loss, as well as how your body responds to reduced calorie intake. It has an immense amount of mathematical calculations behind it.

Another good tool to predict weight loss is the Single Subject Weight Change Predictor, developed by the Pennington Biomedical Research Center.

This tool also allows you to calculate weight loss, based on dietary intake and exercise.

Bottom Line: The 500-calorie deficit rule is not a realistic way to predict weight loss. Better tools exist to predict weight loss over a period of time.

Weight Loss Isn’t Just Fat Loss

When you’re trying to lose weight, what you really want to get rid of is body fat — both under the skin and around the organs.

Unfortunately, weight loss doesn’t necessarily equal fat loss. One unwelcome side effect of losing weight is the loss of muscle mass.

The good news is that there are some ways to minimize the loss of muscle mass.

You can:

  • Lift weights: Studies show that resistance training can be incredibly helpful in preventing the loss of muscle mass when losing weight).
  • Eat plenty of protein: With a high protein intake, your body is much less likely to break down your muscles for energy.

Both of these strategies are also useful to prevent a reduction in calories burned as you lose weight.

Bottom Line: Weight lifting and high protein intake may help prevent muscle loss for people who are trying to lose weight. They can also help prevent a reduction in the amount of calories you burn.

A pound of body fat may contain anywhere from 3,436 to 3,752 calories.

However, it is a myth that just eating 500 fewer calories per day (3,500 per week) causes weight loss of one pound.

This may work in the short-term, but the body will soon adapt by making you burn fewer calories. For this reason, weight loss slows down over time.