BLT Rhapsody

One of the interesting things about eating less is how great it tastes. I savor my food now and I’m really picky about what I eat. I deem things worthy or not worthy of my pouch. Something that is worthy of the pouch must taste great – not just okay. Otherwise, what’s the point?

I went to the Dunwoody’s Farmer’s Market on Wednesday. Picked up two heirloom tomatoes, a small head of organic butter lettuce, a pound of organic, applewood smoked bacon and a loaf of hand made, whole wheat/multigrain bread.

For dinner Fred cooked the bacon until crisp. Gorgeous! Very lean and meaty and such a flavor and texture. The bread had that perfect chewy, elastic texture that handmade bread has. The tomatoes tasted warm and sweet from the sun and the lettuce was melt in your mouth soft and crisp. A little Olive Oil mayo (love that stuff!) and some sea salt for the tomatoes and we had a beautiful dinner. We savored every bite!

I think my next food adventure is a fresh fruit cobbler to enjoy all the beautiful fruit of the summer. Substitute some splenda for the sugar and almond flour and whole wheat flour for the usual white flour and I think we’ll have something very special.

Happy cooking!

Advertisements

2 thoughts on “BLT Rhapsody

  1. Tonya’ s Version of Grandma’s Peach Cobbler
    1/4 cup butter (1/2 stick)
    1/2 cup almond flour
    1/2 cup whole wheat flour
    1-1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup Splenda (or 1/8 cup sugar plus 7/8 splenda)
    3/4 cup milk
    3 cups peeled and sliced fresh peaches, apples, pears, berries or other fruit, with their juices
    Preheat oven to 350°F.

    Put the butter in a 9×13-inch Pyrex baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk.

    When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter. Return dish to the oven and bake for 45 minutes to an hour. Makes 10 servings.

    Per Serving: 122 Cal; 3 g Protein; 12 g Carb; 2 g Fiber; 4 g Sugar; 162 mg Sodium
    (without the splenda and ww flour substitutions which will change the carbs a bit)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s