Wednesday, March 18, 2009

Almond Butter, Never Leave Me!

by Meghann on March 18, 2009

The other weekend I broke down at Whole Foods and purchased a brand new jar of Almond Butter. Oh how I missed my Almond Butter! Because of the high $$ on Almond Butter, I had been purchasing the much cheaper Cashew Butter version. Not the same by any means, but it got the job done.

Today I finally opened that elusive jar of Almond Butter and took in that delicious aroma that is Roasted Chunky Almonds. I filled up a little container and packed an Orange for an afternoon treat.


Oh good heaven, I forgot how great this stuff is!! Especially with the Orange!! Once the orange was gone I was dipping my finger into the Almond Butter straight and licking every gooey bit. Never again will I stray away from my Chunky Almond Butter, Cashew Butter is officially dead to me. 😉

I was still in almond butter bliss when I arrived home after work and completed day 9 of my 30 Day Shred Level 1. My calves were still feeling my morning Boot Camp so I took the lunges very easy and enjoyed some extra stretching after the DVD. I am a big believer that you can not get enough stretching in in one day.

I spent my day today dreaming up what to do with the Orange Tomatoes I purchased at the Farmer’s Market on Sunday.


These babies looked so lovely and unusual I could not walk away without purchasing.

After much brainstorming and googling I decided to try an impromtu Stuffed Tomato using ingredients in my fridge. They came out fabulous!


My Easy Stuffed Tomatoes

  • 2 Tomatoes
  • 1/3 pound Ground Turkey
  • 1/4 Onion
  • 1/2 cup Tomato Sauce
  • 1/2 cup cooked Rice (I used left over Kashi Morraccan Curry Pilaf)
  • 1/2 Roasted Red Pepper
  • Coriander
  • Ginger
  • Oregano
  • S & P
  • Jalapeno Sharp Cheddar
  1. Cut the tops of the tomatoes off and core the inside
  2. In a small pan brown the ground turkey, add the onion halfway through the cooking process
  3. Once the turkey is cooked add the cooked rice, roasted red pepper, tomato sauce and spices
  4. When the mixture is heated and the flavors are combined fill the tomatoes with the tomato mixture
  5. Top the tomatoes with cheese and place under the broiler for 10 minutes


I’m not sure if it was the use of the Kashi Morraccan Curry Pilaf in the stuffing or the seasonings, but boy oh boy these were GOOD!! Seriously good! Or maybe it was the orange tomato that gave it a little extra something? Either way I would happily make these again.


With the Stuffed Tomatoes I had Steamed Broccoli and a slice of Pumpernickle Toast.

Dessert was half of a Kit Kat Blondie with Fat Free Cool Whip and Strawberries.


Tasty, Tasty, Tasty!

Hump day is almost over, which means we’re half way through the week! Woo hoo!!

I seriously live for the weekend. 🙂

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