An amazing side dish with steak, chicken, fish or pork! Tofu would probably work too. If you add them to a salad you could skip the dressing because they are so delicious. Bruschetta would be perfect.
3 tablespoon extra-virgin olive oil
2 small cloves garlic, minced (or 4 or 5)
½ teaspoon ground red pepper
1-2 pounds ripe tomatoes, roughly chopped
1 tablespoon balsamic vinegar
1 teaspoon sea salt
1 small handful fresh basil leaves, thinly sliced (wait until you are ready to eat to slice)
Combine the oil, garlic and red pepper in small skillet over medium heat. Once the garlic sizzles (about 30 seconds), put it into a glass bowl, be sure to get all of it!
Add the tomatoes, vinegar and salt, gently stir well. Let it sit on the counter for up to 3 hours, but at least 15 minutes.
Right before eating, thinly slice the basil leaves and add it to the tomatoes.
Serves about 4
Adapted from Julia Turshen
This is in honor of Thankful Thursday~
I got a new Gratitude! Remixed with Added Worthiness
Gratitude has this weird guilt thing sometimes, for me at least…
Like I need to be grateful for what I have or I could lose it…
Or someone else is so much worse off than me, which is true, but it brings this ugly guiltiness about it that affects my gratitude vibration…
Or, the giant guilt of asking for more...
Echoes of unworthiness circle in…
So, I am deciding to start new with my gratitude, with none of the extra side guilt or unworthy feelings by calling it out and choosing again…
I only want the beautiful, happy feelings, the pure joy and innocence of the gratitude…
I intend to deeply feel and be in the moment as I honor the object of my gratitude…
So, I am placing my order, to myself, I’ll have the gratitude with extra joy and innocence and full worth!
You can leave the guilt and unworthiness behind. Thank you!
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I was a school teacher for 20 years and am a lifetime soul learner. I am still a teacher, just a different curriculum.