Get Stuffed Tomatoes

Busy busy busy!

Started my morning coaching,  judging, and performing CrossFit’s final event of the Open, 17.5.  How does ten rounds of 9 thrusters at 65 pounds and 35 double unders sound to you?  Double unders are performed with a skipping rope, but the rope must make two revolutions per jump.  Yeah…good times.

It’s been a busy week of coaching at CrossFit Vortex, freelancing at various places, soap making for Khala Naturals, and being sick.

Dinner has been hit and miss this week.  Usually some chicken or tomato soup with a couple eggs dropped in for extra protein.  Tonight I wanted something substantial.

Well the Food Gods were listening.  My Mama Earth box was at the door when I got home from the gym.   They always have a sheet with your order checked off or any subsitutions they had to make.  On the other side, there are recipes.

Tonight’s caught my eye.  They modified a recipe from tasteofhome.com and I’m modifying it for our Paleo tastes.  This is one you could make and your non-paleo friends would have no idea they were having something pretty darned healthy.

The photo shows the veggies hand chopped.  I suggest using a food processer…but I was too lazy to pull mine out tonight.

Without further ado, here’s

Get Stuffed Tomatoes

Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients
2 tomatoes, top sliced off and insides removed but saved
1 rib celery
1/2 small carrot
2 brown mushrooms
1 garlic clove, peeled
1 small onion, peeled
1 tbsp chicken broth
1 tsp nutritional yeast flakes
1 tsp coconut oil
Dashes of sea salt, black pepper, turmeric, cumin, basil
Dash of oregano

Method
Preheat oven to 350F.
(I used a cast iron pan to prep the tomatoes and then to bake them.  If you don’t have one, prepare the vegetable mixture in a skillet and then transfer tomatoes to a shallow baking tray.)
In a pan over medium heat, melt the coconut oil.
Carefully slice the tops of the tomatoes off.  Keep the tops and remove the pulp but keep it.  Dry out the insides of the tomatoes with a paper towel.  Set aside.
In a food processor, finely chop the celery, carrot, mushrooms, garlic and onion.
Add the vegetables, reserved tomato, chicken broth, spices (except oregano), and chopped vegetables to the pan.  Heat through until the onions start to soften.
Add the nutritional yeast flakes and oregano.  Stir to combine.
Scoop the mixture into the tomatoes.
Place tomatoes in baking tray and put the tomato tops back on.
Put the baking tray in the oven and bake for 15-20 minutes.
For extra colour, broil the tomatoes for a minute or two once they are heated through.
Remove from the oven and serve with your choice of protein (I broiled organic burgers with mine) or a large salad.
Double or triple the recipe if serving for a crowd.