D's Skinny Kitchen: Light Mozzarella & Cherry Tomato on Multigrain Toast
Here we are, two weeks into the new year already.. We just got back to Dubai last week and I have so much to catch up on from work, to blog and a few other things I'm working on.. And whether I like it or not, it's time to detox.. As mentioned earlier, I absolutely hate diets, yet still have the baby weight to shed.. So I must go on a leaner menu and start an exercise routine which needs some effort from my end, as those close to me know that I'm not the most athletic person on the planet!
Balancing your diet and exercise is the healthiest manner to loose weight, even if it takes a little more time than those crash diets or cutting out food groups, like carbs for example.. Anyways, it's not like I could ever cut out any food group! I love food way too much and rather have a few more kilos on the scale then deprive myself of what makes me happy :) But for the next few weeks, it's D's Skinny Kitchen, so no cakes or desserts to tempt me, but healthy, balanced meals and snack options, low in fat and calories.. I'm not only going to post recipes, but also options to have a quick light meal because I know from myself that I often eat something fattening because I can't think of anything light to eat.. So all this skinny stuff without having to deprive myself of good taste.. Sounds good, no? So wish me luck, let's see how this goes :)
Today it's an easy lunch option, I didn't have time to cook but made it a point of going home for lunch so I wouldn't be tempted to have something heavy. I like my mozzarella melted, and that's why I cooked everything for a minute, but of course you can just eat it cold if you prefer.
Prep & Cook Time: 5 minutes
- 2 slices multigrain bread
- 100g low fat buffalo mozzarella, cut into chunks
- 10 cherry tomatoes
- handful of Rocca
- 2 tsp olive oil
- 1/2 tsp dried basil
- pinch of salt
- cracked pepper to taste
In a dry pan on medium heat, cook the tomatoes, mozzarella and basil just for a minute to soften everything up.
Place the rocca leaves on the toasted bread, then add the cheese and tomatoes.
Sprinkle with a pinch of salt, cracked pepper and drizzle with olive oil (just 2 teaspoons though or else it defeats the purpose!) You can also add some balsamic to the drizzle if you like :)