Caprese Salad Skewers

You guys.

I am having a major food-related crisis!

If you have been reading the ol' blog for a while, you probably know these things about me:

A) I enjoy healthy foods and attempt to live a healthy lifestyle.

B) I enjoy baking and creating desserts that are often FULL. OF. SUGAR.

I have discovered in the last day or two that I have convinced myself that I eat healthily, but I actually consume a lot of sugar in my daily diet. I don't eat a lot of processed food (I make most of our treats from scratch), but that alone doesn't mean I'm a picture of health. I have made a lot of changes in the way we eat over the past few years, but I haven't been able to let go of sugar.

OF COURSE, sugar is bad for you. I am on-board with this, aren't we all? We know the terrible stuff that happens when you eat tons of sugar. I thought since I don't drink soda and don't eat Twinkies that I was in the clear, but in fact, I'm probably a sugar-crazy-zombie, too.

So, I haven't officially quit sugar (ahhh!!) but I am thinking about it and doing my research, and trying to get my head around the idea of not baking cakes whenever I want. The past day or two, I've been making the conscious effort to avoid processed sugar and I do feel a difference. My self-control needs some work, though- maybe this is God's way of working on me in that area.

You guys, I just love treats. I'm going to have to find a way to work treats into this whole low-sugar idea, because I think we're meant to enjoy sweet things.. at least sometimes. Why else would God have given us such amazing treats like fruit and honey? I still have to get my head around it, so while I do, let's focus on something sugarless, but still sweet in their own way..

Caprese salad skewers. 

Easy, easy, easy. And healthy, too. (I think, but what do I know?)

These little guys are make-ahead, party-ready, easy-to-snack-on-while-having-a-long-conversation kind of food. Just put the stuff on a stick. It's not rocket science. People love things at least 2-3 times more when it comes on a stick, trust me.

Anyone out there have any wisdom about the sugar thing? I am planning on reading Nourishing Traditions this weekend- I'll be sure to report back. If I go forward with this nonsense, will you guys still read the blog? You won't leave me if I stop making baking giant cakes, will you? 

I hope you'll stay- you're my faves.

Caprese Salad Skewers
by Oven Love

(I'm gonna say this makes around 25 skewers. I forgot to count, and it depends how big your tomatoes are.)

Ingredients:

• 2 pints cherry tomatoes, washed
• 1 lb fresh mozzarella cheese, cut into cubes
• 1 bunch fresh basil (I just pulled out a large stalk from the garden, you can use full leaves or tear them into smaller pieces depending on how much basil you have)
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

Directions

1. To assemble the skewers, place the tomatoes, cheese and basil alternately on the skewer (tomato, cheese, basil, tomato, cheese, basil, tomato). Repeat until you are out of ingredients. Lay skewers in a shallow baking dish.
2. In a small bowl or measuring cup, whish the olive oil, vinegar, salt and pepper. Pour over the skewers to coat. Serve immediately or let the skewers marinate in the refrigerator for up to 2 days (haven't tested this, but I imagine they will stay in tact for a day or two). Serve cold.