Healthier Fried Green Tomatoes-Oven Style~

Fried Green Tomatoes are one of my favorite things to eat! I just don’t eat them very often, first because no one does fried green tomatoes like the south and since I don’t get down as much as I would love to, I’m forced to eat Maryland ones. ūüė¶ So here’s my healthier spin on fried green tomatoes. We just did it oven style with a Maryland twist! Forgot to take a picture of the remoulade sauce before my family gobbled them down! Hope you enjoy them as much as my family did! Let me know how yours turn out!


  • 3-4 large green tomatoes
  • 1 1/2c almond milk
  • 1 c quinoa or wheat flour
  • 2 c of Panko bread crumbs
  • coconut oil vegetable spray
  • 1 tsp paprika
  • 1 tsp parsley (chopped finely)
  • 1 1/2 Tbs¬†of Old Bay-(crab seasoning)
  • Large pinch of salt and pepper
  • Arugula¬†(optional)


  • 1/3 c of olive oil mayo
  • 1 Tbs whole grain mustard
  • 1 Tbs¬†cornichons
  • 2 Tbs parsley
  • 1 garlic clove mashed
  • 1 tsp of capers
  • 1 tsp of lemon juice
  • 1 tsp of olive oil

For the remoulade mix all ingredients into a food processor except capers and cornichons. Blend until it liquefies. Then roughly chop capers and cornichons and add to the top of remoulade. Place in a glass bowl and set aside.

Preheat oven for 400 degrees. Spray baking pans with Coconut oil (vegetable) spray.

In 3 separate bowls- put quinoa or wheat flour in one, almond milk in another, and add salt, pepper, parsley, paprika, old bay, and panko crumbs to the last bowl and mix well.

Cut tomatoes 1/8 inch thick. Dip tomato first in flour, then milk, then panko mixture. Place on the baking sheet. Put tomatoes in the oven for 18-20 minutes. Flip once at about 10 minutes or when the tomatoes begin to brown.

Once they’re done. You can place a bed of arugula on a plate, stack 3-4 tomatoes on top and pour your yummy remoulade on top! They’re so good you may go back for seconds!! Not 100% healthy! But you do have to live a little and they’re a lot¬†healthier than those yummy deep fried ones that I still can’t get enough of! Enjoy!


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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ¬ģ. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.‚ÄĚ She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

3 thoughts on “Healthier Fried Green Tomatoes-Oven Style~

  1. Oh, Kelly! These are wonderful! My mom spent a lot of her childhood in the south and the result is that I grew up on fried okra and fried green tomatoes as summer treats! I haven’t had a fried green tomato in years. I never really learned how to make them well. That, and the calorie content! Ha! But I would love to try these. The remoulade is really nice! Thank you! ūüôā

  2. Pingback: Southern Comfort | Chop Boston

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