Eat. Live. Be with a Sundried Tomato Onion Tart

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by Chris on April 4, 2011

crostata di cipolla/onion tart

Spring Break!  I am very excited.  It has started off pretty great, beginning with The Legends of Hip Hop Concert on Saturday night. Other than the gym?  Nothing.  I didn’t set my alarm. I didn’t leave my house.  Kitchen, couch, bed. Very exciting.  You may be thinking, Why not get up and out during your time off? I will.  This week will be busy doing this and that. But, the first two days of limited human contact was quite enjoyable.

One thing I did do, while morphing with my couch, was plan out my food for the week.  Since I will be off my regular routine, there are tempting fattening food scenarios around every corner.  I can’t let that happen.  So, this week’s Happy Eat. Live. Be. For a Better 2011 Topic (#14) arrived in just in time.  The subject, Creative Ways to Eat All Your Fruits and Veggies –   “eating a rainbow”, gets me to ask, How do I get in my 5 servings a day?

While it may seem easy for someone like me, who eats fruits and vegetables more than any other food, there are days incorporating 5 servings can be difficult.  Besides trying to incorporate vegetables into my lunch and dinner, through salads or sautéed medleys, I generally try to follow a plan for breakfast and snacking.

First, nibbling on about 1 cup of some kind of fruit, blueberries, cantaloupe, strawberries, or a half of a ruby red grapefruit, when I get into the office around 6:30AM gets my day going.  Or, I may throw blueberries into some cottage cheese as my breakfast as well.  Although I enjoy orange juice, I try to stay away from it because it is easy to overindulge.  A glass, for most people, equals multiple servings, more than the 1 or 2 servings recommended.  Even if the juice is 100% juice without sugar added, fruits naturally contain high levels of sugar.  The high levels even lead to some fruit juices containing the same amount of sugar than soda. Yikes!  That’s a lot.

As far as snackin’, well, who doesn’t love snacking?  My problem, in the past, has been that I snack on the wrong things.  Now?  I am fairly calculated with what I munch on and using little snack baggies helps me stay on track by packing my nibbles ahead of time. I love almonds, but also choose to munch on servings of little grape tomatoes, carrots, peppers and celery that fit perfectly in the baggies.

As far as actively and consciously incorporating fruits and veggies into my daily eats, that’s about the extent of it.  But, I have other ideas with which I could do a better job, like using applesauce is breads or oatmeal.  Or, I think it would be fun trying a new fruit, vegetable, or recipe each week. I found this fun page on the CDC website that helps with that.  Since one of the veggies the CDC points out for April is Tomatillo, my mind goes eight to Tomatillo Salsa Verde and Tomatillo Salsa. Yum!

The lingering thought that hangs over my head is that eating healthy can be pricey.  We all know that.  And, the CDC understands it as well.  While perusing their site, I came across 30 Ways in 30 Days to Stretch your Fruit and Vegetable Budget which offer wonderful suggestions on how to stretch the veggie dollar. This comes in very handy for someone like me, who has to constantly watch pennies.

Speaking of extras and stretching vegetable usage, I did a little stretching with this tart.  After buying a bag of sweet onions, I decided to use the unused onions for a tart with the Jarlsberg cheese I brought home from Go Savor. The tart served as three-four meals.  Whoohoo!

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