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Before you jump to Tomato Bruschetta - perfect for picnics recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.

We are very mindful that eating healthy foods can help us feel better inside our bodies. We are likely to feel way less gross after we increase our daily allowance of healthy foods and reduce our consumption of junk foods. A piece of pizza will not make you feel as healthy as eating a fresh green salad. Sometimes it’s hard to find healthy foods for snacks between meals. Finding goodies that really help us feel better and enhance our stamina often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks which you can use when you need a quick pick me up.

Whole grain snacks are an excellent choice for a fast balanced snack. A slice of whole wheat toast, as an example is a great snack in the morning. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Choosing whole grain food items is always better than eating the processed grains we commonly find in our grocery stores.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to tomato bruschetta - perfect for picnics recipe. To cook tomato bruschetta - perfect for picnics you need 7 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Tomato Bruschetta - perfect for picnics:

1. Get I french baguette, sliced
2. Prepare Olive or rapeseed oil (or similar) I have a spray but if you don’t you could dab with a pastry brush
3. Get 1 pinch sea salt
4. Prepare A few cloves of garlic
5. Use 1 handful tomatoes
6. Take 1 handful Basil
7. Get 1 mild red chilli

Instructions to make Tomato Bruschetta - perfect for picnics:

1. Ingredients
2. Slice french baguette into slices about 1 centimetre across and very lightly spray with oil. Bake in the oven on a very low temperature until crunchy. I’m lucky and I’ve just bought a new oven which goes below 50c, but if yours doesn’t, turn the oven off as soon as the bread starts to colour and leave for about an hour. I baked mine on a very low heat for around 90 minutes. You could griddle as an alternative if you prefer.
3. When the bread is cool, rub with the garlic clove - it will create a paste. Chop the tomatoes and top the bruschetta. Sprinkle with sea salt, fresh basil and chopped chilli. I didn’t this time, but I sometimes add a squeeze of lime.
4. The bruschetta will keep for a couple of days in a tin. I’ve made loads so I’ll be adding some alternative plant- based toppings soon, feel free to follow me if you would like to see them.

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