Since starting mindful eating I’ve found that appetizers make for great snacks! Sometimes I even create meals out of a few appetizers. Why? The goal of an appetizer is to be small enough to eat in a bite or two but be bursting with flavor. Well, isn’t the goal of mindful eating to eat one bite at a time and enjoy the flavors and textures? Appetizers work perfectly.

I love these feta stuffed cherry tomatoes because they have the tasty cheese mixing with the tomato but the red pepper flakes give a bit of kick. I’ve also tried an uncooked version with parmesan and basil that was great.


2 dozen cherry tomatoes
Extra virgin olive oil
1/2 teaspoon red pepper flakes
2 ounces feta cheese
2 Tbsp. chopped fresh mint


Turn on the broiler to preheat. Cover your pan with parchment paper.

Wash the tomatoes and cut the tops off of each one. Use a small spoon to scoop out the innards. Cut a small section off of the bottom of each. You only want to cut enough that they stand on their own.

Toss the tomatoes with olive oil and then stand them all up on the tray. Chop your feta into 24 cubes. Sprinkle tomatoes with salt and red pepper flakes. Add a cube of cheese to each tomato. Push it down into the tomato without squishing it.

Broil until the cheese starts to brown. Let them cool for about 5 minutes and then sprinkle with the chopped mint before serving.