Stuffed Tomato Salad

INGREDIENTS 4 Big Tomatoes 1 Cup Of Dry Quinoa 1 Bag Of Arugula 1 Zucchini 1 Yellow Squash 1 clove of Garlic Half Teaspoon Onion Powder Half Tablespoon Cooking Oil

Feta Cheese 1 Cup Of Balsamic Vinegar

Quarter Cup Coconut Sugar

DIRECTIONS

1.Cut zucchini and yellow squash into half round slices 2. Mince your garlic (Garlic powder will work as well) 3. Add some cooking oil to a pan 4. Saute zucchini and squash with garlic and onion powder 5.Make your quinoa, boil 2 cups of water with one cup of dry quinoa until water evaporates 6. In a large bowl, mix your arugula, your quinoa, your vegetables, and your feta cheese. 7.Take your big tomato and cut an X into the top. 8. Using a spoon, scoop out the center and remove the insides of the tomato creating a bowl. 9. Stuff your tomato bowl with your arugula quinoa mix 10. In a pan at low heat, add your coconut sugar and balsamic vinegar, stirring frequently over low heat until the vinegar thickens into a glaze. 11. Drizzle your balsamic glaze over your stuffed tomato and serve!

What are you grateful for this holiday?

I’m grateful for being alive and healthy. We have a pandemic going on right now and I am one of the lucky people who has not contracted the virus. We have a couple of vaccines in the works right now and a president elect who wants the best for our country. That is what I am most thankful for this holiday season.