Our* Favorite Lunch

I think it’s time for a healthy emotion-break, don’t you?  The last couple of Tuesdays I presented some of (a wee piece of) our weightier health matters, so today: a recipe!

Crostini

It’s made without milk, butter, cheese, nut, peanut (scientifically, there’s a difference between nuts and peanuts), egg, and meat.  Not that we don’t do meat; we do,  just not in this recipe.

Not sure there’s anything left to food life?  I didn’t think so either!  But living without doesn’t mean living without.

Here’s the recipe for Our* Favorite Lunch: We call them crostinis:

One skinny, long baguette of bread (gluten-free, if need be)

About 1/8 cup olive oil

One jar of roasted red peppers

A bit of the red pepper juice

Small handful olives (kalamata are our* fav’s)

A bit of the olive juice

A small handful of Cartwright (Oh, sorry.  Basil leaves.  We name our herbs!)

Cartwright

Directions:

Slice the bread into rounds (they’ll be more like ovals).

5-Min a day Bread

 

Brush with olive oil.

Olive Oil

 

Place a sliver of roasted red pepper and a half-an-olive on the bread.  Drizzle with a wee bit of the juices.  Top with Cartwright (or whatever you name your basil) and drizzle a little extra olive oil on top.

Roasted Red Peppers

Bake at 350 degrees for 10 minutes.  Serve warm, cool, refrigerated, dried out after realizing no one is going to eat the last piece so you might as well, or frozen and reheated.  Oooh well, I haven’t tried that last one.  Usually not enough leftovers to bother!

April 2012 031

 

 

I like yummy lunches and I like NOT riding in the back of ambulances.

What’s your favorite lunch?

 

*When I say Our Favorite Lunch, I refer to my daughter and myself (more about her foodie-health story later).  The guys will eat them, but since they don’t love them, we’d prefer they not sacrifice their taste buds for something they sort of enjoy.  We’re ok not sharing.   🙂

 

 


 

Copyright @2012SuzanneBroadhurst

Thoughts ... Insights ... Questions?