Wonderful source prebiotics
1 can no salt added crushed tomatoes
1 cup artichoke hearts, drained and cut
1 cup fresh cherry tomatoes (yellow for the best flavor and color!), chopped in half
1 cup fresh mushroom, chopped
½ cup Kalamata olives, chopped
5 stalks of asparagus, chopped thin
2 Tbsp capers
3 cloves garlic, minced
1 Tbsp olive oil
½-1 tsp oregano
1 tsp thyme
2 tsp cracked black pepper
Salt to taste
In a pan, sauté the mushrooms and asparagus until partially cooked, but not mushy. Add crushed tomatoes, tomatoes, garlic, and olive oil.
Once tomatoes have cooked down, add olives, artichoke hearts, capers, and seasonings. Reduce to low heat. Allow ingredients to simmer for about 5-8 minutes. Adjust spices as desired.
Enjoy as an appetizer on toasted French bread. This bruschetta is also great as a topper for chicken, tilapia, or other types of mild fish.
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