A Tasty Tomato Tart

There’s no doubt that this time of year is tomato season! And seasonal recipes just so happen to be my favorite. So when my Dad sent over some delicious tomatoes from his garden I decided to make a Tomato Tart. One of my favorite cheeses is goat cheese so I decided to use that which was no mistake.

This is totally off topic but let me tell you a silly thing I did when pregnant with Theo. So of course there’s the very large list of things you can’t eat including soft cheeses. So I just swore them all off until he was here. This time, I actually read the labels of my favorite not so pregnancy friendly cheeses and as long as it says pasteurized on it, then you’re ok. Guys, it’s made all the difference for this foodie! Live and learn, right?

Okay, back to the Tart. I also made this Keto friendly since like I’ve previously said I can’t be friends with carbs right now. Here is my fast, yet delicious recipe.

Summer Tomato Tart

what you need:

For the crust:

1 1/2 cup almond flour

2 tbsp coconut flour

1 tsp garlic powder

1/2tsp garlic salt

1/4 cup melted butter

1 tbsp. water

Preheat oven to 325 degrees. Mix together both flours, garlic, and salt. Stir in butter and water until the dough sticks together. Then press dough into glass pan and bake it for 15 minutes. After that, remove it and let cool while you work on the filling.

what you need:

For the filling:

8 slices already cooked bacon

8 ounces goat cheese

3 eggs

3/4 cup whipping cream

1 tbsp. minced garlic

2 tbsp. fresh basil

salt to taste

2 large tomatoes sliced

what you do:

Increase oven to 350 and sprinkle half bacon on the crust. Put goat cheese in food processor and process until its crumbly, then add in eggs, cream, garlic, basil and salt until it is well combined. Pour into crust and lay tomatoes over filling and sprinkle the rest of bacon. Bake for about 30-35 minutes or until it no longer jiggles in the center. Make sure you let cool for about 15 minutes.

This is such a great recipe because by using the almond flour it makes the crust very low carb so at least there’s that little bit of guilt lifted!

I hope you’re enjoying the last of those summer veggies! Use them while you can!

Have a wonderful Wednesday!

Quick Cookies

It’s Wednesday again which means it’s time for “Perfectly Plated”.

I just did a poll on Instagram last week asking you what you wanted to see more of : Fast Recipes, Kitchen Hacks, Hosting, and Food How-To’s. They were ranked:

Fast Recipes

Food How-To’s

Kitchen Hacks

Hosting

You wanted fast recipes and it doesn’t get much faster than this! These delicious, three ingredient cookies are not only fast but won’t ruin your diet either!

Keto Peanut Butter Cookies

What you need:

2 cups peanut butter (I used one cup crunchy and one creamy)

2 eggs

1/2 cup Stevia

What you do:

Just mix everything together, roll dough into balls, take a fork and press vertical and horizontal lines, and pop in the oven on 350 degrees for 15 minutes.

That’s it!

Normally, I’m not a sweets person at all but one day I was in desperate need of something sweet and these delicious cookies came to the rescue.

Have a great day and thanks for stopping by!

A Carb Hiatus

Music bumping, Sesame Street playing in the sunroom,  a playing Theo, and a cooking me (MK was at a shoot). It’s such a lovely Tuesday evening.

Carbs and I can’t be friends right now so I’ve been cooking a whole lot of recipes that I’ve always wanted to try but never got around to doing. It was lasagna night in the Kilgore household so in order to get my fix and join in on the eating of course I decided to make Zucchini Lasagna which I’ve always wanted to try and oddly enough never have.

Let me just say this is now a staple of mine. It’s so fast and simple.

Zucchini Lasagna

What you need:

Four Zucchini

1 pound extra lean ground beef

15 ounces tomato sauce

1 cup chopped onion

1 1/2 mozzerella cheese

1/2 parm cheese

Splash olive oil

Any spices you like. I used oregano, garlic salt, basil, and cayenne

What you do:

1. In a sauce pan add olive oil and onions and let cook.

2. Add meat, spices and cook.

3. Add tomato sauce and let simmer for a bit. Until the sauce thickens.

4. Preheat oven to 375.

5. Slice your zucchini with a veggie peeler and make a basket weave pattern. Add meat, then cheeses. Keep repeating until you run out of ingredients.

6. Bake for about 45 minutes or so.

7. Let cool for about 15 minutes.

   This one is absolutely going to be on repeat in my house. I love when I find a recipe that’s delicious, healthy, and also satisfying!

Okay, so now on to my second zucchini recipe! PIZZA! One of my favorite places to get recipes from is Eating Well. I’ve been a devout reader for years and years. They just posted this deep dish pizza recipe and I was like well this needs to happen. And so I made it and it did not disappoint. First of all the recipe made my kitchen smell amazing. Here is another fast and easy zucchini recipe.

Deep-Dish Zucchini-Crust Pizza

If you haven’t checked out http://www.eatingwell.com/ do it!

What you need

For the crust:

4 cups shredded zucchini (about 2 medium)

4 large eggs

1/2cup chopped onion

2 tablespoons flour (I used wheat)

For the Sauce:

1 cup crushed tomatos

1/2 cup thinly sliced fresh basil

1 garlic clove minced

1/4 tsp salt

1/4 tsp pepper

Toppings:

1 cup shredded mozzerella

1/2 sliced bell pepper

1/4 adorable little pepperoni

I added mushrooms because I couldn’t help myself.

What you do:

1. Preheat the oven to 400.

2. In a bowl combine zucchini, eggs, parm cheese, flour, onions and stir.

3. Pour mixture in a baking dish and spread evenly.

4. Bake until set and the edges are brown. I baked mine for about 45 minutes.

5. Mix tomatoes, basil, garlic, salt and pepper and when the crust is done spread it evenly and add toppings.

6. Bake for about 15 minutes. Let cool for five minutes before serving.

Happy carb cutting! Remember if you make either of these tag me!