I am of the persuasion that one can never have too much garlic. Now, I didn't say anyone was exempt from obtaining bad breath, but I love garlic and I love to put it in just about anything! And with the illness that is currently making it's way through each member of my family, all of those antibacterial, antiviral and anti-inflammatory properties garlic is known to have, now would be a good time to bust out with some. Garlic is a great tool to aid a suffering immune system, colds, the flu, ear infections... Just to name a few.
So, as I was pulling out last nights left overs for my lunch, which was pasta and salad, I naturally thought it needed garlic bread. As I was making it, I thought, I should probably share this since I love it so much! So, here it is:
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| 1. Drizzle olive oil (or better yet, sesame oil) on bottom of skillet. Heat over medium or low-medium heat. Place bread of choice in pan and drizzle the top as well. When one side is toasted to your liking, flip it over. |
Olive oil instead of butter? You betcha. Olive oil is a monounsaturated fat that is a MUCH healthier choice for your heart than many other fats out there. It contains antioxidants and phytonutrients and is a fat your body can actually benefit from. But as with all fats and oils, moderation is key.
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| 2. Slice one clove of garlic in half. |
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| 3. Begin rubbing cut side of garlic (liberally) all over the front and back of each slice of bread. |
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| 4. Slice it up and enjoy! |
Of course, the pasta, salad and dressing have some garlic-y goodness as well!
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