Eat Well – Baked Stuffed Tomato alla Virgina

Breakfast, lunch or dinner, TMC Executive Chef Jason Ricciardelli’s baked stuffed tomato can play a role. Want to enjoy this package of protein and vegetable in the morning? Prepare the day before for quick preparation in the morning. Serve as the main feature of dinner add a side steamed green beans.
Ingredients:
  • 12 small round tomatoes
  • 6 large eggs
  • ¾ cup part-skim mozzarella
  • 1 cup fresh spinach leaves / blanched
  • 3 Tbsp 2% milk
  • 1Tbsp olive oil
  • Salt and pepper
 Directions:
  1. Wash off tomatoes and core out center
  2. Spray muffin tin with non-stick spray
  3. Place tomatoes directly in tin as you would a muffin
  4. Crack eggs in bowl and scramble with the milk, the spinach, and ½ the cheese
  5. Add salt and pepper al gusto
  6. Fill tomatoes with egg, spinach and cheese mixture.
  7. Top with remaining cheese
  8. Bake at 375 for 28-32 minutes
  9. Serve warm or at room temperature
Nutrition per baked tomato:
Calories – 110
Protein – 6g
Fat – 5g
Carbohydrates – 5g
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Eat Well this July 4th – Grilled Peaches

It’s one of our favorite seasons…peach season! Walk into any grocery store right now and you stand a good chance of being overwhelmed with that juicy sweet fragrance enticing you to buy, buy, buy!

Peaches are, of course, perfect to eat fresh while leaning over the sink or with a bib, but this Fourth of July we’re adding them to the grill for the perfect dessert for our celebrations. Those fuzzy fruits are a great source of fiber, potassium and vitamins A and C.

If you haven’t ventured into the grilled fruit territory, grilled peaches are a delectable introduction.

Even without adding herbs and spices, grilling turns fruit and vegetables into amazing little bites. Grilled fruit can be added to salads, served as a garnish for meat, and it makes a luscious dessert, especially when served over a modest serving of ice cream.

grilled peaches

Grilled Peaches

One peach per person (freestone)

Olive oil or grapeseed oil

Balsamic Glaze

Instructions

  1. Slice peaches in half. Once halved, pit the peach. Generally the peaches we find in the store are freestone peaches which allow the stone to be pitted easily.
  2. Lightly brush the cut surface of the peaches with oil. Just enough to prevent it sticking to the grill.
  3. Turn grill to medium heat.
  4. Grill peaches cut side down for 3-5 minutes, then flip and grill for an additional 4-5 minutes more. Your peaches should be soft to the touch.
  5. Serve with a drizzle of balsamic glaze or some vanilla ice cream.

If you are new to grilling fruits, here are some tips to get you started:

  1. Heat your grill to medium or medium-high. If the heat is too high, the food can burn on the outside while remaining raw inside. The delicate skins of most fruit are especially susceptible to damage from very high heat.
  2. Unless you plan to grill entire apples, carrots, peppers or other large vegetables, use a grill basket to keep items from falling through the grate.
  3. Brush or toss vegetables with olive oil to add flavor and keep them from sticking. With fruit you might want to use a neutral-flavored oil, such as safflower or grapeseed.
  4. Add more flavor with herbs, spices, lemon (juice or peel) or a marinade. Black pepper or ginger adds a little kick to the fuzzy delight of peaches you might want to try.
  5. Keep an eye on that grill! Some items cook in as little as four minutes, so you don’t want to walk away and let them turn into charred nuggets.
  6. To test for doneness, stab them with a skewer or fork. They’re done when you feel the texture you like.

Hope you have a pleasant grilling adventure.

Laurie Ledford

Laurie Ledford RDLaurie Ledford is our very own Georgia peach, a registered dietitian from Atlanta, Georgia, the land of grits, collard greens and super-sweet iced tea. She now works as a registered dietitian  in the Tucson Medical Center Wellness Department. She enjoys helping people improve their health through sustainable dietary changes while still relishing occasional indulgences. In her off hours, Laurie engages in foodie pursuits such as sampling unusual flavor combinations (olive oil and basil ice cream was a good one) as well as hiking and cycling.

 

Bean spread – Packing a protein punch in an inexpensive and quick way

not hummus, cheap, quick bean dips for a protein punchHummus is available in almost any grocery store, and you can find it in a variety of flavors. However, not everyone is a fan of garbanzo beans or tahini or some of the other common hummus ingredients. Making your own bean spread allows you to customize it to your preferences, and it saves a little money.
You can spread it on pita triangles as a snack; use it in a sandwich for additional protein and flavor; or use it as a dip with raw veggies or tortilla chips.
If you don’t have a food processor, you can do this in a blender by adding more water to the recipe. The result will be a little runnier, which makes for a better dip than a spread.

Basic Ingredients

1 can of beans (such as pinto, kidney, cannellini, black or garbanzo)

1 Tbsp lemon juice

2 Tbsp good quality olive oil water, as needed

Variations

Choose one or more of the following ingredients to personalize your bean spread:

  • garlic
  • fresh basil, parsley or cilantro
  • spices, such as cumin, paprika or cayenne pepper
  • baby spinach
  • artichoke hearts
  • sundried tomatoes, soaked in warm water for about 20 minutes and drained
  • roasted red peppers
  • jalapeño  or other hot pepper

Directions

1. Rinse and drain beans thoroughly.

2. If using fresh garlic, peel it and process in the food processor until finely chopped.

3. Add beans and lemon juice to the food processor. Drizzle olive oil over the beans.

4. Process until beans are coarsely chopped; then add your special ingredients.

5. Continue processing until the mixture reaches your preferred consistency. You may need to add a few tablespoons of water to make it smoother.

6. Serve or chill immediately.

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Tucson Medical Center | 5301 E. Grant Road | Tucson, Arizona 85712 | (520) 327-5461