Figure Friendly Caprese Veggie Stack

I’ve been so busy lately I can’t even begin to explain. I’m so sorry that it’s been a couple of weeks since my last post; but if I’m being totally honest I haven’t had the time to blog or maybe I have just chosen to have a glass of wine after work vs. getting on the computer (shame on me, I know)!

With all that being said it’s also officially summer and man is it hot. So much so that I haven’t really felt like turning on the burners in the kitchen. So, it’s been raw foods or grill. Let me explain why….we do not have AC in the house. Here in Italy it’s not all that common and generally if you want it you get it installed yourself but the house we got doesn’t have one; which of course is something my husband will bring up every summer. I just think that fans are working pretty nicely and seriously AC monthly expenses are just a tad too expensive here in Italy and I much rather spend that money on vacations around Europe, fashion or the amazing food and wine. Seriously it’s a no brainer, I grew up here and I am used to it. When I moved to the States that was one of the things I hated most about it, I had to walk around during the summer season with a light jacket on tow for every time I stepped foot inside any store, restaurant, mall, shop, office or anything that wasn’t outside. I was cold all the time.

Besides being too hot to cook with the stove top, I also have been busy like I previously mentioned getting home at about 8:30 – 9:00 every night so it’s been eat healthy but fast; trying to still be creative. So, this is how this dish came about. It’s really simple, healthy and yes, you can put any veggies or cheese that you prefer. It’s all delicious. Enjoy!

Ingredients:

2 Big Tomatoes

1 Med-Small Eggplant

1/2 lb. Asparagus

1/4 lb. Feta Cheese

Few Basil Leaves

Extra Virgin Olive Oil

Salt and Pepper to taste

Put your asparagus in foil wrap and put on the grill allowing to steam for about 15 minutes.
Cut your eggplant into 1 inch slices and grill until light grill marks on both sides about 5 minutes each side.

In the meantime slice you tomato a little thicker than an inch. Now slice your feta into thin slices. By now all your ingredients should be ready, so grab your plates and start the stack. Lay the tomato first, sprinkle some salt with a light drizzle of E.V.O.O. and a leaf of basil, place a slice of eggplant sprinkle a bit of salt and E.V.O.O. get a slice of feta and tomato, sprinkle salt and E.V.O.O. place some asparagus on top and continue this process until the final piece is the top of tomato. Now do the other one. Eat and Enjoy!

* I made my husbands with prosciutto crudo so if you like that add that on it was pretty delicious.

My Easy, Quick, No-Carb Veggie Stack…It’s that Good

So today’s post is about finding time to eat healthy always, no excuses whatsoever. Sometimes I think that people feel that when you have to eat healthy you really need time for it, although I can understand completely I also think that it takes time to cook a meal even if it’s not considered “healthy”.

We as a whole have to get into the mentality that our body is truly a Temple, it needs clean, healthy and most of all homemade foods to feel energized, peaceful, strong and to look it’s best. Lately I, although seem to have a ton of time feel like I am constantly pressed for time, and although it’s delicious and easy to come home and throw some salad, and other veggies in a bowl and mix it up and voilà dinner is served; I also feel like I would like to serve something a little different but that also looks as though I put time and effort in it. Ha! That must be the little cook in me….always trying to achieve perfection.

I’ve mentioned previously how much I love to grill, it’s low fat and quick. So, I decided that I would make grilled Veggies and kinda give them a sort of lasagna layering. You can grill whatever veggies you like it’s really up to what you have in the fridge and what you enjoy most that can be put on a grill….Mushrooms, Tomatoes, Onions, Radicchio, Endive, Potatoes, Asparagus. But remember if you’re in a rush don’t stress out use what you have, it’s going to be delicious. Trust me.

Ingredients:

2-3 Zucchini

1 large Eggplant

4 tbsp. Extra Virgin Olive Oil

1 tbsp. Vinegar (any flavor you prefer)

1/2 Garlic Clove, minced

6 Parsley stems, chopped

1 Chili chopped, optional

Salt and Pepper to taste

Turn on your grill at medium setting and let heat. In the meantime slice your eggplant and zucchini 1/2 inch thick longwise. Once grill is warm put your veggies on top allowing to cook for about 5-8 minutes.
Chop Parsley, Garlic and Chilli and mix in a small bowl with Olive oil, vinegar, salt and pepper. Put aside.

You may flip over your veggies now and allow to cook another 5 minutes allowing to reach grill marks.
Remove from heat. Get your plates and drizzle a little of your Olive oil mixture on the bottom and layer some eggplant drizzle again and layer some zucchini, drizzle again and  layer eggplant, continue this until you’ve atleast achieved 4 layers and top off with a drizzle. Do the same with other dish and serve.

Now you’ve cooked up a delicious, healthy, quick meal and you still managed everything else. You can do all sorts of variations, sprinkle pine nuts on top, feta grape tomatoes…you choose. This is what I had and it was perfect. Enjoy.