The weather always seems to be chilly during this long weekend; a reminder that our summers are short lived and the fall season is shortly approaching. But with fall comes an amazing bounty of incredible vegetables that I just can’t wait to cook with! In the meantime, I’m still loading up on fresh tomatoes from the garden, and local dark leafy greens like kale, used in my ultra satisfying stuffed tomato recipe!

As for brekkie…I’ve got you covered! How does grilled maple toast with almond butter and apples sound!? How about AMAZING!?! Well they are! Best of all, it’s a heart healthy, fiber filling, sweet treat that is super kid friendly for back to school breakfasts or works great as a packed lunch.

Grilled Apple-Almond Maple Toast

2 slices organic sprouted grain bread
Half an apple, thinly sliced
1 tbsp almond butter
1 tsp maple syrup
Dash of cinnamon

Spread almond butter onto bread slices. Top one slice with sliced apples, drizzle with maple syrup and sprinkle with cinnamon. Place second slice of bread on top and grilled using a sandwich maker or grill pan. Feel free to swap out apples for other fruits. Bananas and peaches would work well, apple or cashew butter would be a good swap for almond butter, get creative!

Quinoa and Kale Stuffed Tomatoes

2 large organic heirloom tomatoes, cored
1 cup quinoa, cooked
1/2 cup broccoli florets
4 dinosaur kale leaves, cut into fine ribbons
1/4 red onion, finely diced
3 cloves garlic, minced
Splash Tamari
Himalayan sea salt
1 tbsp olive oil
Handful toasted pine nuts (optional)
Goat cheese (optional)

1. Cook quinoa in 2 cups water with a pinch of sea salt, first rinsing quinoa well in a fine sieve
2. In a frying pan, heat olive oil and sauté garlic, onion, broccoli and kale. When kale and broccoli turn a nice dark green, add a splash of Tamari, stir through and remove from heat
3. When quinoa is cooked (12-15 mins), add it to the veggies and mix through.
4. Hollow out center of 2 large organic tomatoes and add quinoa/veg mixture. Feel free to pop the tomatoes into the oven for ten minutes to heat through, or eat as is.
Optional- add toasted pine nuts and crumbled goat cheese to stuffed tomatoes for an extra touch and deliciousness!!

This recipe is great for entertaining friends at a dinner party as it looks elegant on a plate!

Happy Labor Day Weekend!
Have a Happy and Healthy Meatless Monday!

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