Health(ier) twist on a southern favorite: Fried green tomatoes!

I LOVE fried green tomatoes... crunchy outside, warm and tart inside, and so summer! But I don't love tons of breading and I'm not a huge fan of coating everything in Panko crumbs....  So I decided to make a health(ier) version of this dish...and it is DELISH!!

Ingredients:

2 large very green tomatoes

3/4 cup almond flour (you can use whole wheat or AP)

4 slices whole wheat bread

1 egg + 2 tbsp water

salt and pepper

EVOO

Cayenne (opt)

Siracha Cream:

1 tbsp sour cream

1 tbsp plain greek yogurt

1 tbsp Siracha 

 For the bread crumbs: I processed 4 slices of Nature's Own double wheat and fiber bread into crumbs. I toasted them on a baking sheet for 20 minutes at 350 stirring occasionally.  Let cool completely.

Make your flour, egg, and bread crumb stations: 

1. almond flour with 1 tsp salt and 1/2 tsp pepper

2. beat egg with water in a bowl

3. bread crumbs with 2 tsp salt and 1/2 tsp pepper (you can add cayenne for a bit of spice!)

Slice off the end of the tomato: don't use.... the flour won't stick which means no yummy crunchy breading! Slice tomato into 1/4 inch slices. Dry each side with a paper towel.

Press each side into the flour, dip in the egg (let excess drip off), press into bread crumbs.

Heat 2-3 tbsp EVOO (depends on the size of your skillet) over med heat. Wait till the oil gets hot before adding tomatoes.  Cook in small batches about 2-3 minutes each side. You will probably need to add more EVOO at each batch or two.

Remove from pan onto paper towel covered plate. Sprinkle with more S&P or cayenne at this point if you want, I adore spicy food so I went for the cayenne :)

Serve warm alone, on a Fried green tomato BLT, or as an amazing side!

Hope you enjoy these as much as I do!!

Mash up dinner: Roasted tomato pasta with fresh spinach and bacon

What do I make for dinner tonight? I'm busy, cleaning, cooking, getting things ready for our beach trip...but I still need to eat and feed my 3 kiddos. As I look over the things left in my fridge from this week I find a pound of Applegate Farms Sunday bacon (yum), 1/2 a box of Organic Girl baby spinach, some campari tomatoes, and a box of whole wheat rotini....lightbulb!!!!

This was amazing, quick, easy, and healthy...my "picky" kids loved it, I think you will too!

1 box pasta (we had rotini in the pantry)

10-12 campari tomatoes

1 pound bacon

3-4 cups fresh baby spinach

2-3 cloves garlic

3-4 sprigs fresh thyme

2-3 sprigs fresh oregano

4-5 basil leaves

salt and pepper

*Heat oven to 425. Coat tomatoes in EVOO and place in single layer on baking sheet. Roast for 20-25 minutes. Remove and let cool.  Peel the skins off once cooled.

* Cut bacon into "bits" and cook until a little crisp but not charred.  Drain and set aside.

* Cook pasta (don't forget to add salt to the boiling water before adding the pasta)

* While pasta is cooking place roasted tomatoes, 1/4 c EVOO, fresh herbs, garlic, and salt and pepper into a blender...pulse until smooth

* when pasta is done, drain, do NOT rinse. Place back into pot and add bacon, sauce, and spinach. Heat over low for 5 mins to combine all flavors and wilt the spinach.

Serve and top with fresh grated parmesan!