It’s pretty rare that I go out to a restaurant for break- fast, since most of my mornings are spent running the kids to school and then myself to my local Fit Body Bootcamp for an invigorating 30-minute workout. Then there’s coffee and either something grabbed from the fridge or a quick protein shake before settling down with my computer. When I do have the time to enjoy a restaurant breakfast, it’s usually when I’m traveling. What I’ve noticed is that over the past year or so, trendy breakfast spots have started to serve herb-crusted tomato halves with their egg dishes. But, alas, nowhere have I found a restaurant with a grain-free, gluten-free version of this tasty side dish. So, naturally, I spent some time in the RHR (Real Healthy Recipes!) Kitchen and came up with this quick and easy preparation. Serve it up with your favorite egg-based breakfast or even just as a snack. This is a fantastic way to enjoy garden-fresh tomatoes during those summer months when tomatoes abound.
¼ cup blanched almond flour
2 teaspoons Italian seasoning blend
½ teaspoon sea salt
⅛ teaspoon black pepper
¼ teaspoon garlic powder
4 vine-ripened tomatoes, halved width-wise
Preheat the broiler to high and position a rack 4 inches from the heat source. Lightly grease a casserole pan with olive oil and set aside.
In a small bowl, combine the our, Italian seasoning, salt, pepper, and garlic powder.
Arrange the halved tomatoes on the prepared pan, cut side up. Sprinkle the tops of each tomato with the seasoning blend. Place under the broiler for 10 minutes, or until golden and tender.
Calories: 32
Fat: 2g
Carbohydrates: 3g
Sodium: 146mg
Fiber: 1g
Protein: 1g
Sugar: 1g