KaleTomPeachMozz Bake
I’m intermittent fasting and my eating window is 2-8p.m. Sometimes I strategize how I can get all the food I WANT to eat to include all the food I HAVE to eat into that window. Also, I live on a catamaran, so in my small fridge, (which is about half the size of a normal fridge but twice the size of those on many other boats), I lose food. Or rather, I lose track of food because it’s hard to get to.
I found the fresh mozzarella that needed eating, along with the kale that was begging to be saved from the compost, and knew I needed a plan. The heirloom tomato and peaches that were getting soft and aromatic were also beckoning, so I did what any person who is not in their right mind and has only an hour and a half left to consume calories for the day would do. Thank goodness it wasn’t only half an hour or I may have had to get the blender out…
Ingredients
4-5 handfuls kale, destemmed and torn into bite-sized pieces
1 large heirloom tomato
1 two peaches
4 – 6 oz. fresh mozzarella
Olive oil
Sea salt
Ground pepper
Trader Joe’s Chili Lime Seasoning (or Tajin)
Method
Start by massaging your kale with a glug of olive oil. I did it right in the pan I was planning to bake in so it would be appropriately greased. Make sure to get all the kale softened and covered in the oil.
Salt and pepper it well and then spread the massaged kale over the pan.
Next chop your tomato and arrange the pieces evenly over the kale.
Follow suit with peaches and the mozzarella. Sprinkle chili lime seasoning over the whole bit and drizzle with a bit more olive oil. Bake in a 200C (400ish F) until mozzarella is melty and starting to brown.
Two of us ate the whole thing.
