This post is in collaboration with Boiron® and PTPA

Too much good food. You know the type of meal…maybe it’s a cookout with your family, a favorite dinner out, or in my family’s case some sort of really good bread (keep reading for a family favorite recipe!). Before you know it, your stomach is doing some talking and you are regretting whatever it is you just ate.

While we usually aren’t overeaters, we’ve all had that moment in our family. Recently, I’ve been able to reach for a homeopathic medicine by Boiron® to relieve our symptoms. If it’s bloating, pressure and discomfort then Gasalia® is our go to.* But for the really yucky stuff like heartburn, upset stomach and indigestion then Acidil® does the trick!*

Acidil is what we usually end up using the most over here (something about summer equals too many good food meals…and as a mom, more often than not I find myself eating too quickly). One of my favorite parts about using a Boiron homeopathic medicine such as Acidil is the fact there are no known drug interactions. I have to take a daily medication due to an auto immune disease which means I have to be careful about what else I take. Acidil won’t slow down the absorption of other medicines or micronutrients such as iron, calcium, magnesium and B12.

I’ve mentioned before that both Acidil and Gasalia are unflavored,flavorless fast- absorbing tablets. Why is it that even as an adult I hate swallowing medicines…well with either of these options I don’t have to worry about that or even about taking them with a glass of water. I’m all about grab and go!

So now that you know how you can conquer symptoms such as bloating, upset stomach and indigestion, how about a super yummy recipe you can make either in the oven or even on the grill on those really hot summer nights? And after the recipe be sure to enter the Boiron® Belly Bag Giveaway!

Olive and Sun-dried Tomato Toasts

Ingredients

12 slices of good French bread – sliced on an angle and about ½” thick
¼ cup butter – melted
¼ cup good olive oil
2 large garlic cloves – finely chopped or through a garlic press
½ cup kalamata olives - finely chopped
¼ cup sun-dried tomatoes – finely chopped
¼ cup fresh parsley – finely chopped
½ cup (or morgrated parmesan cheese

Instructions

Lay your bread slices out on a foil lined baking sheet. If you are grilling, then preheat your grill to about 400°. No need to preheat your oven as you’ll be using the broil.
In a bowl combine the melted butter, olive oil, garlic, kalamata olives, sun-dried tomatoes and parsley. Stir and then evenly spoon over the bread slices. You don’t want to be sparse here with your toppings…each bite should have a good mix of all the flavors!
Sprinkle each slice with the parmesan cheese. Go ahead and add more than just the ½ cup if you really like cheese!
To Grill: slide the foil off your baking sheet and onto your grill rack not over direct flame (or the bottom will get way too charred). Close your grill for 5-7 minutes or until the cheese has melted. If you want your bread a little more toasty you can slide your tinfoil over a flame for the last minute or so. But watch carefully as the bottom will brown then burn quickly!
Oven Method: Transfer your cookie sheet to the top rack of your oven. Turn on your broil to high and broil for 4 minutes. Check on your toasts and add another minute if needed to get them nice and melted and toasty brown!