Meatless Mondays: Fascination or Obsession

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I am love with farm fresh vegetables, particularly tomatoes. I fell in love with tomatoes when in first grade I got to take home a small tomato plant from a school field trip to a greenhouse. About 15 years later, my parents went on a vacation leaving my brother, a blooming tomato plant, and myself to fend for ourselves. For some reason, I couldn’t let the beautiful heirloom tomatoes  rot on the vine and there must have been a dozen ripe tomatoes.  These tomatoes were shiny, imperfect in shape, large, dark greenish red, and plump. I had an urge to use all of them up at once, so I decided to make an Italian meal. I had no clue on how to make my own sauce, but I had convinced myself that it was easy. I also convinced myself that I didn’t need to look online for methods on making your marinara from scratch. I cut each tomato in half, put them into the food processor, and liquefied them until they became a thin juice….to make a long story short, we had liquidy lasagna for dinner. And my brother and I still swear that it was the best lasagna we’ve ever had.

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Egg Salad Grown Up

A very simple, bright summer salad that could be eaten as a full meal or on the side. I actually like to eat this salad for breakfast, when I am tired of omelets and cereals.  The eggs provide a nice balance of protein, which is important  in keeping you satiated for longer time. Eggs also have the most absorbable form of  Vitamin B12, which is typically only found in meats.

Since tomatoes are in peak season, I use them in almost everything. Once they disappear from the Farmer’s Market, I will greatly limit my use of them. Tomatoes contain lycopene, which is known for their  antioxidant and cancer-preventing properties. In addition to lycopene, the vitamin B6, niacin, potassium and folate found in tomatoes are potent protectors against heart disease.

Red and dark green leafy vegetables are generally higher in nutrients than light-colored greens. I’ve used red leaf lettuce, but you can substitute it for any salad greens you prefer. Green leafy vegetables contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients.

Serves 2

1. Place two eggs in boiling water for 6 minutes, drain and cool under running water.

2. Peel and set aside.

2. While the eggs are cooking whisk together 1/4 cup (butter)milk, 2 tsp lemon juice, sea salt, and cracked black pepper

3. Place sliced tomatoes on a plate of salad greens.
4. Slice the eggs in halves and place on top of the salad greens.

5. Spoon the dressing over the salad.