Tomato season is in full swing and apple season has begun here in Pennsylvania, so I’m alternating between these two delicious breakfasts! Both are quick to prepare, with minimal dirty dishes. They make good snacks, too. You get plenty of vitamins and fiber from the fruit, plus protein and fat to keep you feeling full.
We planted two tomato plants in our front yard this year and had another tomato plant come up by surprise, and they’re all producing well. We also get both tomatoes and apples from our CSA organic farm share.
Tomato Toast is simply buttered toast with nutritional yeast flakes, a nice thick layer of sliced tomato, salt, and dill. (Cilantro instead of dill makes a different flavor, also tasty.) If you’re really hungry, add a scrambled or fried or sliced hard-boiled egg. An affordable gluten-free variation is a bowl of warmed-up leftover cooked rice or other grain, with butter, nutritional yeast flakes, diced tomato, salt, and dill.
Easy Fresh Apple Yogurt is simply a diced apple quickly cooked with seasonings and stirred into plain yogurt. Sometimes I add granola or other cereal. This morning, I made this with a pear instead (because we were given a bag of home-grown pears) and that’s good, too. This recipe is ideal for people who get an itchy mouth or upset stomach from eating raw apples–a problem I had only while pregnant with Lydia, which is when I developed this recipe.