This is actually an older recipe that I created for Spa Week. Although when I first made it it was May and Eggplants were not quite in season yet. However, now they are and I thought I should try my hand at this soup again with the ripest and most seasonal vegetables that are out there.
It started off as a base for a roasted caponata sauce and turned into a velvety soup that left us licking the bowl. I added garbanzo beans to the soup at the end to give it a different texture and a protein boost. It really enhanced the mediterranean flavors.
This recipe is a filled with Super Foods that are known to combat specific skin problems from winkles to sun damage. Sounds too good to be true right? Think again!
Eggplant (which is actually a fruit, it is classified as a berry) contains a potent antioxidant called nasunin. While this antioxidant specializes in brain function, it is still like all antioxidants and helps you age gracefully. It is also very high is Vitamin B1 which prevents you from getting bug bites and Vitamin B6 which is known to combat acne.
Roasted Tomatoes are a terrific source of lycopene which helps to fight against sun damage and wrinkles. And according to the American Cancer Society, they may even help prevent and treat skin cancer.
While this soup will help make your skin glow like the goddess you are, it is also easy on your waistline. 1 cup only has about 150 calories and under 2 grams of fat. Continue reading →
This is my first month as a member of the Secret Recipe Club and my assignment was to recreate any post from the blog, Meet the Swans. (Every month it will change)
Upon first glance I thought it would be quite tricky as Krista, the blogger, is quite the baker and I, well not so much. Yes, there is something very romantic about being a great baker. One who always shows up to the new neighbors house with a bundt cake, or to a social gathering with some sweet confection. But to me baking is such a science and I have always been intimidated since I have known to be a bit on the non-detail oriented side of life.
While the Lemon Rosemary cupcakes do sound tempting, it is June. And besides my birthday month, June is the month for cherries! Plump, Red, Juicy Cherries. I also thought I should add some sort of health factor to these and fresh fruit does just that.
Cherries are high in antioxidants, which help reduce the risk of cancer, inflammatory problems, and heart disease. They are also an excellent source of vitamin c and vitamin k. As if that wasn’t enough, cherries can also reduce the pain of arthritis, gout and headaches. LOVE IT!!
I made a few changes to the recipe to fit The Chefanies style a bit more. While her recipe calls for Maraschino cherries, I used fresh cherries. I added almonds as well as almond extract instead of the vanilla. I also omitted the cherry glaze because I thought they were sweet enough.
Needless to say they were amazing. Jason and I ate them up!
Now I can’t wait to see who got our blog and what they made. I hope they liked it as much as I liked these coconut cherry bars. Continue reading →
I heard about this dish from my good friend, Farb, and instantly was intrigued. I’ve never had raw asparagus before and figured it would taste weird and bitter, but I was so wrong. When you shave it super thin all that bitterness is taken away and what’s left is this delicate crunchiness. Once you get the hang of using the vegetable peeler, the dish is a breeze to put together. Continue reading →
I never believed it would happen to me…getting old that is. I honestly thought I would be young forever. I thought I would always be able to scarf down Taco Bell at midnight with no consequences. I thought I would forever be able to drink and not get a hangover. You know all those things we do when we are in our early 20s. Well, I am officially getting old! Yep, I said it. Next week I turn, gasp…29. And with those years of wisdom and experience under my belt the slower metabolism has also joined the ranks. But that’s ok. I can deal with it. :)
This is my go to recipe whenever I am feel a little puffy. You can either use ground chicken or chicken breast that you put through the food processor. It has that Asian tang that I love all wrapped up in lettuce. The best part is this whole meal is just about 250 calories.