Eggplant & Sweet Potato Stuffing

eggplant&sweetpotatostuffingOh Thanksgiving….you are only a day away! How time flies! Before we know it December is passed & hello to the nice lil’ 5 pounds we packed on from holiday indulgences. I know, I know…I can’t stay away from my mom’s pie either!

Well hopefully this dish will keep away the extra baggage & still keep your taste buds going!

Lets get stuffed…

  1. Preheat oven to 350degrees & line 2 baking sheets with parchment paper
  2. Slice an eggplant crosswise (1/2inch slices), place on prepared cookie sheet & spray with cooking oil – bake for 20minutes then dice up & place in large bowl
  3. Dice up 6 slices of bread, place on prepared cookie sheet & spray with cooking oil – place in oven for 10minutes then set in large bowl (you can do this 10minutes in while eggplant is baking)

While the eggplant & bread are baking continue with the following steps…

  1. Heat a large pan on the stove top with 2T EVOO & add in 1 diced onion, 1 peeled/diced sweet potato & 2 stalks of diced celery – season with S/P
  2. After 5minutes add in 8 diced crimini mushrooms, cook for 5minutes then flavor with 1 minced garlic clove & 1/8t chili flakes
  3. Finally, add in 1/2C sliced sun-dried tomatoes & 1/2C veggie stock
  4. Pour contents into the large bowl with diced eggplant & toasted bread
  5. Mix all together in bowl (add more veggie broth if needed – I added 1/4C extra) then spray a 13×9 pan with cooking oil & place stuffing into prepared pan

Bake for 20minutes & let cool for 5-10minutes after. The hub & I had this for two nights in a row & boy oh boy was it yummy! Such a great alternative to typical fatty stuffing!

Nutritional Info Per Serving (Serves 8): 110 calories – 1 gram of fat – 22 carbs – 4 grams of protein

Continue reading for ingredient list & original recipe…

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Moroccan Spiced Lemon Dressing

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Nom nom nom, this dressing is delish!  There’s a new salad joint right by my apartment and they have the most unusual salad dressings, this one included. So I decided to give it a whirl & test it out in my kitchen – needless to say I have now been making this dressing for a few days in a row!

  1. In a medium bowl combine: 1/4C fresh lemon juice, 2T Fage 0%, 1.5t honey & 1/4t ground of each of the following cumin, cinnamon, ginger & salt 
  2. Whisk in 1T EVOO (to 1/4C, I only used 1T) slowly so dressing becomes smooth & emulsified

I am currently addicted to kale so I have yet to try this dressing on any other salad base, but I am sure it would taste just as yum & will add a bit of Moroccan spice to any green!

  1. If you are using kale, rip the leaves off of the stems in tiny pieces & place in large bowl – add a pinch of sea salt & massage the kale with your hands
  2. Add in whatever veggies you may have in your fridge! I threw in tomatoes, radishes, yellow pepper, celery & dulse flakes.

Toss the salad with the dressing & munch on this blend to get bikini body ready (yes, SO soon!) and you won’t regret it!

Nutritional Info Per Serving for Dressing (Serves 2 Large Salads): 90 calories – 7 grams of fat – 7 carbs – 2.5 grams of protein

For ingredient list & original recipe continue reading…

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Valentine’s Day 2013 Menu

1HAPPY VALENTINE’S DAY!!  I am not a big vday kinda gal – but I really wanted to surprise my hub this year with a kickass dinner –  so I whipped up a special menu!  Not going to lie…I spent a few hours in the kitchen…but it was worth it!  When he walked into the house he was over the moon with joy 🙂 Hope you enjoy the recipes & pics!

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Blackberry Champagne Vinaigrette

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I needed a bit of summer loving with the cold weather hitting NYC- so I made a bright salad with my fave homemade dressing!

A perfect random mix was already in my fridge…

  • edamame – leftover from sushi
  • mache lettuce – our grocery store FINALLY had, so I stocked up
  • pomegranate seeds – new obsession
  • blackberries – always have for my breakfast smoothies
  • hearts of palm – in pantry for a rainy day

This dressing is key and I typically make it all summer long – with a fork mash up a handful of blackberries in a bowl, add some champagne vinaigrette,  dash of EVOO & pepper…mix, taste and adjust to your liking –  voila, quick & fresh dressing!!

Nutritional Info Per Serving varies 
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