With Fall comes the last of the garden harvest. (As a side note, do you need a good idea for the end of season tomatoes? Grandma Peterson, my wonderful mother-in-law, is bringing me up the last of her “not-so-great-and-have-been-slightly-frozen-a-couple-of-times” tomatoes from her garden which I will promptly roast and make in to several batches of my ‘ROASTED TOMATO BASIL SOUP’ and frozen for a later date.) And what becomes of dinner most often these days is a modge podge of whatever I have left over from the produce my in-laws and friends so generously share with us. (I have high hopes for my own small garden next year!)
Eating HEALTHY doesn’t have to be a grand affair, although it certainly can be from time to time. Whole foods, mostly plant-based, is the way to go! Our taste buds will learn to love and appreciate the more unadulterated tastes of the whole food ingredients we prepare. For this dinner I sautéed thinly sliced zucchini (the last from Grandpa and Grandma Peterson’s amazing garden), onions and mushrooms in a little avocado oil and garlic salt. I also had some organic chicken and apple sausage from COSTCO and some avocados that needed to be eaten (I always try to add some raw in to my meals), as well as ingredients for these ‘TOMATO BASIL BAGUETTES’. Easy peasy. Just look in the fridge and see what you can put together!
And now that Summer has given way to Fall, the foods of the season. and even their vibrant colors, match the changing needs of our bodies, preparing us for Winter. There’s a rhythm and flow we can learn to hear and feel, set in motion by a loving Heavenly Father. So grateful for His perfect plan and His perfect, HEALING foods!
♥Happy Fall Friends! Love you!
I’m almost embarassed I’m counting this as one of my recipes. For a couple of reasons. 1. It’s super easy and anyone can do it and it hardly needs a recipe at all. Although it’s nice to have it here, in print, if only to remind me of another dinner idea. If anything these would be delicious and easy, paired with a ‘YOGURT BERRY SMOOTHIE’ for lunch or dinner. Or even an hors d’oeuvre. And 2. How many tomato and basil recipes do I need to have!?! Well, I don’t think you can have too many so here is another one!!!
TOMATO BASIL BAGUETTES
- organic baguettes, preferably whole grain, sliced
- thinly sliced tomatoes
- raw, grass-fed (the cows not the cheese) cheese, thinly sliced
- chopped basil
- organic garlic salt
Turn oven to broil. Line baking sheet with aluminum foil for easy cleanup. Layer baguette with tomato, cheese and then basil and place on baking sheet. Sprinkle a little garlic salt on top. Broil until edges are slightly brown and cheese is melted. .
Here they are before baking!