Tag: Recipes

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.

Turmeric Smoothie – So Tasty You Won’t Believe It Has One of the Most Powerful Antioxidants In The World!

Turmeric Smoothie – So Tasty You Won’t Believe It Has One of the Most Powerful Antioxidants In The World!

turmeric-smoothie

Turmeric Smoothie – So Tasty You Won’t Believe It Has One of the Most Powerful Antioxidants In The World!

Powdered turmeric has been used for centuries to treat a host of illnesses. It inhibits inflammatory reactions, has anti-diabetic effects, and reduces cholesterol among other powerful health effects.

A recent study, led by a research team in Munich, showed that it can also hinder formation of metastases.

Turmeric has a slightly bitter taste. By blending it with sweet fruit, you won’t even notice it in your smoothie. This recipe is so tasty and nutritious, you could have it daily.

Who needs chemical medications when nature gave us turmeric?

It is a blood purifier, digestive aid, anti-inflammatory, wound healer, skin tonic, analgesic, anti-viral, anti-bacterial, anti-fungal, antiseptic, anti-carcinogenic, fat metabolizer, cholesterol reducer, gas reducer, expectorant, and more.

Curcumin, the natural pigment that gives the spice turmeric its yellow color, has increasingly come under the scientific spotlight in recent years, with studies investigating its vast health benefits.

One of the most comprehensive summaries of turmeric benefits studies to date was published by the respected ethnobotanist James A. Duke, Phd., in the October, 2007 issue of Alternative & Complementary Therapies, and summarized in the July, 2008, issue of the American Botanical Council publication HerbClip.

Reviewing some 700 studies, Duke concluded that turmeric appears to outperform many pharmaceuticals in its effects against several chronic, debilitating diseases, and does so with virtually no adverse side effects.

Turmeric’s proven benefits

Here are some of the diseases that turmeric has been found to help prevent or alleviate:

Alzheimer’s disease: Duke found more than 50 studies on turmeric’s effects in addressing this terrible disease. The reports indicate that extracts of turmeric contain a number of natural agents that block the formation of beta-amyloid, the substance responsible for the plaques that slowly obstruct cerebral function in Alzheimer’s disease.

Arthritis: Turmeric contains more than two dozen anti-inflammatory compounds, including six different COX-2-inhibitors (the COX-2 enzyme promotes pain, swelling and inflammation; inhibitors selectively block that enzyme). By itself, writes Duke, curcumin – the component in turmeric most often cited for its healthful effects – is a multifaceted anti-inflammatory agent, and studies of the efficacy of curcumin have demonstrated positive changes in arthritic symptoms.

Cancer: Duke found more than 200 citations for turmeric benefits related to cancer and more than 700 for curcumin and cancer. He noted that in the handbook Phytochemicals: Mechanisms of Action, curcumin and/or turmeric were effective in animal models in prevention and/or treatment of colon cancer, mammary cancer, prostate cancer, murine hepato-carcinogenesis (liver cancer in rats), esophageal cancer, and oral cancer. Duke said that the effectiveness of the herb against these cancers compared favorably with that reported for pharmaceuticals.


RELATED: Take Turmeric Curcumin daily,
Proline Organic turmeric curcumin capsules available here!


How can you add more turmeric to your daily diet?

Well, one good way is via turmeric tea. Or you can simply indulge in curried dishes, either at restaurants or at home. Of course there’s nothing easier than taking a daily supplement. Another excellent way is by making the great recipe below. And remember, however you do it, adding turmeric to your diet is one of the best moves toward optimal health you can make!


Turmeric Smoothie Recipe

Turmeric has a slightly bitter taste. By blending it with sweet fruit, you won’t even notice it in your smoothie! This recipe is so tasty, healing and nutritious that you could have it every single day on your menu!

  • 1 cup hemp or coconut milk
  • 1/2 cup frozen pineapple or mango chunks
  • 1 fresh banana
  • 1 tablespoon coconut oil
  • 1/2 teaspoon turmeric (shop now) (can be increased to 1 tsp)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger (shop now)
  • 1 teaspoon chia seeds
  • 1 teaspoon maca (optional)

This recipe is best consumed in the morning on an empty stomach. Not only will it increase your energy for the first half of the day, but it will also clear your mind and infuse your body with some of the most powerful antioxidants in the world of food.

So, if you wanted to create the perfect smoothie with anti-cancerous properties, potent anti-inflammatories, as well as anti-viral, anti-bacterial and anti-fungal constituents, look no further than this turmeric-fruit mixture.

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Beet Salad with Ginger Dressing

Beet Salad with Ginger Dressing

The sweetness of beets is a natural match for ginger’s spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.

INGREDIENTS

6 small beets (about 2 pounds), scrubbed
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar, preferably white
1 tablespoon finely grated peeled fresh ginger
Salt and pepper
1/2 cup shelled pistachios, toasted and chopped

DIRECTIONS

  1. Preheat oven to 425 degrees. Wrap beets in parchment-lined foil and place on a rimmed baking sheet. Roast until tender, 45 to 60 minutes. Let cool briefly, then rub with a paper towel to remove skins. Cut into 3/4-inch wedges.
  2. In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.