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Roasted Tomatos with Ricotta Cheese (FM)
Recipes | November 04, 2014
Ingredients:
1 large tomato (I buy them quite often)
6 tbsp ricotta cheese (rare leftovers)
6 fresh basil leaves finely chopped (I grow my own)
2 cloves garlic minced (always in my pantry)
1/4 tsp salt & pepper (that’s obvious)
8 tablespoons shredded parmesan cheese (for the most time in my fridge)
1 tbsp almond flour (always in my pantry)
1 tbsp coconut flour (always in my pantry)
2 tsp extra virgin olive oil (always in my pantry)
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Instructions:
1. Preheat oven for 400F degrees.
2. Place the tomatoes on the chopping board so that the green stem is pointing straight up, and slice them in half lengthwise. Take a spoon and dig out all the pulp. Basically you’re creating small bowls out of the tomato shells. Make sure the tomato shells are not too moist.
3. In a small bowl mix the ricotta cheese with minced garlic, parsley, and salt & pepper.
4. Fill the tomato shells with the ricotta cheese mixture all the way to the top.
5. In another bowl mix the almond and coconut flour with 6tblsp parmesan cheese and olive oil and cover the tops of both tomato shells. Add a tablespoon of extra parmesan on top of each tomato half.
6. Grease a cookie or baking sheet with little bit of an olive oil and place the tomatoes into the oven. Bake for about 20 – 25 minutes or until the tops look golden and cheese looks melted.
The tomato may burst and the cheese may spill out. That’s what kind of happened to me, but I really didn’t care. I just placed the two halves on top of each other on a plate and made a small layered stack. I digged in and it was so good that I started daydreaming about being on MasterChef. I was standing in front of Gordon Ramsey, who’s looking on my dish, holding his index finger in front of his mouth (like he always does) and telling me that my dish may look like crap, but it’s bloody delicious!
Enjoy this Ramsey (from my dream) approved dish!
Best,
Z.
Macros for the entire recipe:
Calories: 602.4
Carbs: 24.3 g
Net Carbs: 18.4 g
Fat: 44.3 g
Protein: 29.1 g
Private Member |
It looks delicious!
Private Member |
Hi! I’m interestes to learn more about these FM and whatever that other one was. Like what foods belong to what category etc. This reciepe sound fantastic and easy to make, gotta try it. Thank you!
Ps. Gosh my butt hurts after these two first workouts!!!
Private Member |
Looks yummy! Good story grandma 🙂
Private Member |
How did you add a picture?
Private Member |
Sounds great! 🙂 I would love to see some list of FM and WE meals and food. Then I would understand much more what I can eat when I workout and what I cannot.
Private Member |
So dairy (ricotta cheese and parmesan cheese) aren’t “no-no’s” in your book? Should they at least be low-fat?
Private Member |
québec, canada
Not low fats. Zuzka seeks full-fat dairies in her diet. 🙂
Private Member |
Bought the ingredients, can’t wait to cook and try this
Private Member |
Making this dish right now, my apartment smells delicious!
Private Member |
ky, usa
These are very good as well as quick and easy. I’ve been trying to follow your diet and when I can’t seem to think of a FM for lunch, these are an easy and tasty solution. Thanks Zuzka. <3
Private Member |
prague, czech republic
Thanks for inspiration!