One Last Summer Recipe (Guest Post)

17 Sep

Hello! Wow, this weekend went by in record time. Anyone else feel that way? It’s okay though; time for a fresh start with a new week! Today is going to be a hectic one for me as it’s the first exam night for my Chemistry II class. I can’t even guess how many hours of work I’ve put into this subject already and I’m hoping it pays off tonight! 

Today I’ve got the help of blog reader, Joyce Rosario, who has an seriously delicious recipe to share! The star ingredient is tomatoes which I thought would be perfect for one last “summer” recipe…you know, before every post on Sweetly Fit involves pumpkin in lieu of Fall. 😉 

Enjoy!

 

Healthy Roasted Stuffed Tomato with Olives, Mushroom and Goat Cheese

(source)

As you probably know by now as a Sweetly Fit reader, healthy food doesn’t have to be boring or bland. Preparing meals that are full of flavor and nutrients, but low in calories and saturated fats has a lot to do with selecting fresh, natural ingredients and building each dish up from scratch.

One of my favorite dishes that can be eaten either as a main or as a light snack, depending on the quantity you choose to prepare, is roasted tomato stuffed with olives, mushrooms and goat cheese.

This is the recipe I want to share with you today, but first, let’s take a quick look at the main ingredients; tomato, olives, mushrooms and goat cheese.

Tomatoes are rich in vitamin C and antioxidants, and can protect your heart and bones and may even help to prevent cancer.

Olives contain large amounts of iron and despite the fact that they are high in fat content, the types of fat they contain, oleic acid and linoleic acid, is actually good fat and is even known to lower the risk of heart disease.

Mushrooms have the ability to boost the immune system and contain selenium, vitamin B2, B3 and B5, copper, potassium and zinc.

Goat cheese is an excellent alternative to cheese made from cow’s milk, as it contains fewer calories but is higher in calcium and protein. It is also easier to digest, and some people who are lactose intolerant are actually able to eat goat’s cheese without any problems.

So, without further ado, here is the recipe for healthy roasted tomato stuffed with olives, mushrooms and goat’s cheese.

Ingredients:

  • 6 medium or large tomatoes (depending on how much you want to make)
  • ½  cup croutons
  • 2 cloves freshly chopped garlic
  • ½ cup freshly chopped red onion
  • 1 cup goats cheese, either grated or cubed
  • 1 cup white mushrooms
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 tablespoons olive oil
  • Freshly chopped parsley

Directions:

  • Pre-heat the oven to 450 degrees Fahrenheit (230 degrees Celsius)
  • Cut a small slice off the top of each tomato and scoop out the pulp
  • Place the tomatoes on a tray with paper towels to drain the liquid for about 15 minutes
  • Chop the tomato pulp and put it aside in a bowl to make a healthy salad dressing later on
  • Saute the chopped garlic, onions and mushrooms in a large skillet on a high flame to evaporate most of the liquid
  • Mix the goat’s cheese, salt, pepper and olive oil together in a bowl and add the fried mushrooms, garlic and onions
  • Place the drained tomatoes on a greased oven tray and spoon some of the mixture into each one and garnish with a bit of parsley
  • Bake the tomatoes until they are tender and the goat’s cheese is bubbling (around 20 minutes)

 

This recipe will serve six people if you are using it as a starter, but can be doubled or tripled to be used as a main course.

Not only do these ingredients blend extremely well together in terms of flavors and textures, they are also chock full of health benefits and, if prepared correctly, certainly won’t break your diet.

 

About the Author:

Joyce and Leah Del Rosario are part of the team behind Open Colleges, one of Australia’s leading providers of <a href=”http://www.opencolleges.edu.au/health-fitness-courses/certificate-iv-in-allied-health-assistance-%28nutrition-dietetics%29.aspx”>Nutrition Courses</a> and <a href=”http://www.opencolleges.edu.au/health-fitness-courses/certificate-iv-in-fitness.aspx”>Personal Training Courses</a>. When not working, Joyce and Leah also blog about health and fitness.

 

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5 Responses to “One Last Summer Recipe (Guest Post)”

  1. katalysthealth September 17, 2012 at 2:17 pm #

    You know I used to hate tomatoes, but something happened, and now I love tomato dishes. Maybe they just need to be cooked? Or with bread…bruchetta is like my addiction right now lol

  2. Lisa September 17, 2012 at 7:57 pm #

    These look great! I only like cooked tomatoes, so this is a perfect recipe for me:)
    Of course with the goat cheese as well!

  3. Theresa @ aspoonfulofsunshine September 17, 2012 at 8:28 pm #

    I have been trying to embrace the last days of summer and picked up some juicy tomatoes at the farmers market. I had no idea what to make with them but this looks like the perfect recipe to use those guys!

  4. Courtney September 17, 2012 at 8:51 pm #

    These look tasty! Anything with goat cheese = happy Courtney 😀 😀

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  1. One Last Summer Recipe (Guest Post) « Sweetly Fit | site_title - September 17, 2012

    […] MoreOne Last Sum­mer Recipe (Guest Post) « Sweetly Fit Hello! Wow, this week­end went by in record time. Any­one else feel that way? It’s okay though; […]

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