Smokey Tomatoes Gratin is a quick and elegant way to eat tomatoes. They are high in water content and fiber, and vegetables like tomatoes can help with hydration and regularity. The concept of crowding out means you don’t have to feel deprived or hungry. The more health giving foods you add to your diet, the less room you will have for other less nutritious choices, and the less you will want them. Adding in more vegetables is a great way to start crowding out. It can make a huge difference in your health without missing anything or being hungry. Make a commitment to eat two more vegetables a day for the next month and see if  you notice a difference. Pick one that is green and another colorful one such as tomatoes. See how you feel and let me know. Did you notice you lost weight, had more energy, clearer skin, better elimination? There are many benefits to eating lots of vegetables, and those are just a few. The long term effects of all the nutrients you are putting in your body will increase longevity, vitality, and make a huge improvement in your immunity. Make sure to take a look at the Dirty Dozen/Clean Fifteen list when purchasing produce, here is a free 2015 printable list you can take with you from Environmental Working Group, and enjoy this beautiful, healthy Smokey Tomato Gratin recipe to kick it off!

Smokey Tomatoes Gratin (Grain-Free)

Ingredients:

4 Organic Medium Tomatoes, washed and halved crosswise

6 Tablespoons Blanched Almond Flour

1 Tablespoon Smoked Paprika

1/4 Teaspoon Black Pepper

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

1 Tablespoon Dried Parsley

3 Tablespoons Olive Oil

Flaky Salt such as Fleur De Sel

Directions:

Preheat your oven broiler and place the rack about 1/3 down from the top broiler.

Place Tomato halves on a cookie sheet. Mix together the almond flour, smoked paprika, black pepper, and Himalayan Pink Salt in a small bowl.  Sprinkle the gratin over the tomatoes evenly. Sprinkle with dried parsley. Drizzle the tomatoes with olive oil. Broil in the oven for 2 to 3 minutes, keeping a close eye on them, until the tops are golden brown.

Sprinkle with flaky sea salt and serve.