Chef Keith Snow from http://www.harvesteating.com creates a delicious & healthy sandwich from fresh tomatoes & avocado.
Video Rating: 4 / 5
Question by Andrea: What is a Serving Size of Tomato?
Hey guys!
So I am planning my recipes for healthier eating and my goal is to eat 1-2 servings of vegetable per meal.
I hate tomatoes, but I know they are healthy so I’m going to mix them in with an omelet for breakfast. However, I have no idea how to measure what one serving size for a tomato is (or rather, how much tomato equals 1 serving of vegetables?). My boyfriend loves cherry tomatoes so if it’s possible to use those instead that’d be a bonus. Any tips? Thanks! 
Thanks for the tips guys – and I totally forgot it was technically considered a fruit. To be honest, that makes it a lot easier to eat something else instead. 😛
However, I pretty much hate all vegetables so if I want to start eating them, I’ll need to just suck it up and do it. I will try peppers (again, not something I particularly like) instead. Thanks again!
Best answer:
Answer by Kiss Me Kate
well on weight watchers veggies were usually a half a cup–so I’m going with that!
What do you think? Answer below!
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Yummy going to make this right now!!!
I had my doubts about butter because avocado is by itshelf a vegetable
butter.However I made it-replacing the cilantro with chives- and it was
great…
I don’t like cilantro, I used basil in the butter and used spinach for the
greens. My sandwich tasted great.
tastes pretty good but I am allergic to latex and the experts say the
avocado is related to the latex family.
agreed! Keith
ooo. it looks absolutely delicious and simple to do. 1 qns, my mom don’t
like tomatoes, so I think of substituting with chicken? would that be good?
yes..that is a great addition……I love mozz! Keith twitter at
chefkeithsnow facebook chefkeithsnow
i agree! Otherwise, fabulous. Love your recipies keith!
Begs for a few strips of thick cut bacon.
I understand being healthy and all but a sprinkle of salt goes very well
with avocados.
It misses one thing, mozzarella
I just use SmartBalance with flax seed oil in place of butter to make it
Thanks
vegan. Awesome! Sometimes the simplest sandwiches are the best
for sharing!
right..very, very healthy food avocado is…our kids eat them Keith
1. Do you know the style of knife you have? 2.why do you cut out of usual
chef style such ass the rolling tech, seems like u cut like your uneducated
3.ur knife looks cheap T.T
cool..let me know how you like it….start a discussion at harvest eating
Keith
0:08 Noob. Thinking that everyone have a garden growing tomatoes, being
happy little chefs.
Did u forget to add salt to the sandwich or is the butter salted? Looks
delicious though!
your retatded. You don’t have to have an expensive knife to like it. It’s
all about personal preferance, what feels comfortable. I have some cheap
knives that i have had for a few years and think they are great.
Great!
I heard ranch dressing instead of mayo is really good with bacon on a
sandwich 😀
someone plz pm me on how to make that butter
What are you talking about, this is a nice little gourmet sandwitch. most
people make ham and cheese or penut butter and jelly.
noob
i use local log butter….from grass fed cows keith
lol i know right!
Generally a serving size of a fruit or vegetable is 4 to 6 ounces. So one medium tomato would be your portion size. If you are using a tomato sauce or puree, then 4-6 ounces of liquid measure will be one serving.
http://favoritechickenrecipes.intauntonarea.com/2012/12/07/grilled-quick-chicken-recipes-for-everyone/
What is a serving size of tomatoes?
One serving is 1 cup chopped or sliced, raw, canned, or cooked tomato (32 calories) or 2 small raw whole tomatoes (33 calories) or 20 cherry tomatoes (61 calories)
http://www.eatingwell.com/nutrition_health/nutrition_news_information/what_is_a_serving_of_vegetables?page=7
3/4 cup finely chopped tomato is needed to make a Omelet with Tomato. In this recipe you would have to use Normal Finely Chopped Tomatoes.
If you hate tomatoes (technically a fruit) don’t eat them!!! I use peppers for most of my omlettes!!
one long green chile (big Jim or whatever) has more Vitamin C than 6 large oranges!!
any temperature you prefer from ultra mild to ultra hot! does not matter!
thinking bell peppers are the same!!
1 cup any raw fruit or veggie is a serving!!
1/2 cup any cooked fruit or veggie is a serving!!
check out http://www.choosemyplate.gov for more serving sizes and suggestions for healthy eating.
Tomato’s? If you dont like them, dont eat them. Its counter-productive to your diet, and will make it harder to stick to it.
One normal sized tomato is one serving.
About 6-7 cherry tomato’s makes one serving(though i would assume thats a slightly larger serving then the one tomato)
Store bought tomato’s are usually very large, and if you buy very large one’s, theres probably more than one serving per tomato.
if they are fresh from the garden, then about 5 of them is a serving for me. i don’t buy or eat the tasteless store bought kind.
for Andrea
I came across this when looking for a “serving size” of tomatoes as we are about to attempt more fresh tomatoes over canned with their potential BPA additives…..Hopefully you’re still getting updates to your post even though it is a year past the fact.
Years ago, we were in the same boat with an adversion to dark green veggies and dried beans. In part, the dried beans posed a problem for some of us because although they may have tasted alright to good going down as a main course, they posed a problem to social company from there on.
I found that fresh broccoli ground into a meal in a food processor could be added to all sorts of things. It worked quite well in meat loaf and spaghetti sauce.
I also learned to shivenaud (ok, I can’t spell). The word comes from French I think and means to make sliced slivers of food, namely greens (as in green leaf types of things) and cabbage types of foods. When I go to slice foods in slivers, I aim for 1/16th of an inch width slices which often translates more into 1/8th inch slices. I’ve found that green and red cabbage can be sliced this way and added to a whole host of foods; including raw ?green salads. For the larger green leafed things like turnip, beet, collard and other greens: slice out the center stem (or not), roll the leaf (or several at a time) to look like a cabbage roll, then slice diagonally across the roll just as thinly a you can. The product will be angle hair to spaghetti with ribbons of greens which you may choose to leave long or cut into lengths cross wise. We actually prefer turnip and collard greens taste wise; there is a reason why those dark strips in fruit based muffins don’t taste overly of licorish (spelling again) but, you can soak them in anise flavoring before adding if desired. All in all, collard green strips “get lost” in their surrounding flavors about the best.
I began cooking up pots of dried beans then freezing pre-measured quantities of cooked beans some many years ago when I took a look at the cost of canned beans versus bags of dried bean; and then the timing and work of cooking beans from a bag before starting a dish versus using a can opener. Then, bean con carne et. al., were only a periodic meal we shared. Some twenty plus years ago, the benefits of beans were revisited and we discovered that full main meals were not for us in a turn-key, over-night, or a flip the calendar and start a meal-a-week plan of cooked legumes. So, I returned to cooking quantities of different types of beans, then bagging what was cooked into one and two cup quantities. Towards generating digestive systems that could handle beans, I started adding frozen beans ranging in handful to two cup quantities where ever I could in what I was cooking; sometimes whole/as frozen and sometimes mashed via a fork or food processor. It is amazing what all can handle a little bit of cooked, dried beans in terms of both flavor and texture. If you’re starting this process, think in terms of the small, white beans and black beans: The small while beans blend in well in terms of flavor, texture, and color. The small black beans have a bit of a nutty flavor and their color can’t be hidden.
Shredded carrot often mixes well in a number of dishes and adds a sweetness. Mashed potatoes can be used to smooth out dishes and as a thickner. And, shredded white as well as sweet potatoes/yams can be added to a number of foods.
To test out a new veggie – Try dicing it up into sizes and shapes you can identify then throwing it into a soup or stew. It was in this way that we decided that we could take or leave a turnip but, that we didn’t particularly like parsnips.