Eggplant Parm with Roasted Red Peppers & Spinach

I was 16 years old the first time I tried eggplant & the only reason I touched it was because it was smothered in tomato sauce & cheese. Makes sense, right?
I was working in a sub shop at the time & on the menu, they introduced the "Eggplant Parmesan Sub". It was honestly one of the best subs I'd ever had in my life.

I've never been a huge fan of Chicken Parm. Most restaurants I've been to have served me a very dry chicken with this dish, so I started to steer clear of such dishes until about two years ago - I was bored, feeling creative & reminiscing about that darn Eggplant Parmesan Sub I hadn't had in over ten years & I'm so glad I revisited this dish.

Honestly, in my humble opinion, this dish puts lasagna to shame. Once you try this, lasagna will be nothing but multiple snoregasms!

Now, hear me out on this. I know that most 'Parm' dishes are served on top of pasta, but not mine. I've been serving my Eggplant Parm on a bed of rice since day one & I couldn't imagine pairing it with pasta again. The flavours just stick to the rice (as opposed to slip off the noodles!) & as a result, the best word to describe it? Scrumptious.

Eggplant Parm with Brown Rice! (Side by side for plating purposes, but you definitely want to mix it all up)

What you'll need:

I'll go by my 9 x 9 baking dish, so if you are using a bigger dish, measure accordingly.

• 1 Large eggplant or 2 smaller eggplants
• 1 Jar of tomato sauce (I suggest using a nice thick sauce, such as Ragu, but not the 'Light' as it is too runny. & if you're lucky enough to live near the Niagara Falls/Buffalo, NY border like I am, I highly suggest grabbing some Chef's Sauce at the grocery store next time you're over there & trying this recipe with the Tomato Basil Chef's Sauce. You'll never want to stop eating it).
• Italian bread crumbs
• Flour
• 2 eggs, beaten
• Vegetable/Canola oil
• Herbes de Provence (I really dig this mixture of dried herbs. Though I am partial to using fresh herbs, this mixture is just fabulous for sauces & stews as it includes Marjoram, Thyme, Savory, Basil, Rosemary, Sage & Fennel seeds).
• Roasted Red Peppers
• Fresh whole spinach leaves
• 3 Cups of Mozarella cheese (I like to use the 'pizza' Mozarella as it's extra stretchy :)
• Fresh grated Romano or Parmesan cheese (optional)

Whip it up:

• Preheat your oven at about 350 degrees
•  Drizzle some of your tomato sauce into the bottom of the baking dish so nothing sticks.
• Slice your eggplant into slices that measure to about half of 1 cm
• Heat your oil in a non-stick pan. Put enough oil in your pan to do a shallow pan deep fry.
• Coat your eggplant with flour > egg > bread crumbs.
• Fry the eggplant for about 30 seconds to a minute on each side, or until golden brown.
• Once all of your eggplant is fried, you're going to start layering your baking dish, much like you'd do with lasagna.
• This is how I layer mine: eggplant, sauce, cheese, spinach, roasted red pepper, sauce, cheese, eggplant, sauce, cheese, spinach, roasted red pepper, cheese.. you get the idea. Just ensure that your top layer has at least a bit of sauce drizzled onto it, & coat it with cheese. At this point I like to sprinkle the top layer of cheese with Herbes de Provence as well as some grated Romano or Parm just to get that golden brown topping.
• Bake in oven, uncovered, for about 45 minutes or until top is starting to turn golden brown & cheese is bubbling.

Once you take it out of the oven, let it stand for about 10 - 15 minutes to let it cool, & enjoy!

You can serve this with rice (recommended!), pasta (if you really want to!) OR, you can serve it on a toasted bun as seen below. This is how I typically eat the leftovers.

Eggplant Parm sandwiches are KIND OF A BIG DEAL. Just saying. You'll hopefully see for yourself  :)

Eggplant Parm on a Toasted Whole Wheat Bun

Smoothies: The Long Version.

It really took me tampering with recipes in order to find my "perfect smoothie". One of my biggest pet peeves in past smoothies I've had were SEEDS. A lot of people are big on strawberry or raspberry smoothies, but I just.. I can't. To take a sip of something & find myself chewing & gnawing on itty bitty seeds, or having them stuck in my teeth - no thanks.

One day, while perusing antioxidants & other veggies & fruits that are most beneficial to our health, a light sort of went on - What better way to incorporate all of these things into my diet than to throw them all in a blender, make a shake & ingest them in one shot? (& how can I avoid the 'seed situation'?)

Blueberries were my answer. I've never been one to just munch on blueberries, & quite frankly, it was never one of my choices when it came to pies, danishes or any sort of fruit-filled treat. I was never opposed to blueberries, but never really into them either. That is until I started making my own smoothies. They don't leave me with a mouthful of seeds & they offer tons of health benefits, which is exactly what I was looking for.

Blueberries contribute one of the highest antioxidant capacities of all fresh fruit (raspberries are proven to be your best bet as far as a source of antioxidants, fibers, vitamins, minerals & they contain less calories, but you still can't knock the blueberry). They also neutralize free radicals which can effect disease & aging in the body (as well as your skin). They also improve urinary tract health; preserve vision (toss those carrots aside!); they can also prevent & heal neurotic disorders; they dissolve 'bad cholesterol' with the high fiber content, reducing risk of heart disease &, of course, high cholesterol; they improve digestion; they act as a cancer preventative; last but not least, they can act as an 'anti-depressant' of sorts, as they can leave you feeling fresh & focused.

Sold? Figured as much.

A few other staples to my smoothies are ground flax seed, tahini & Bolthouse juices.

Ground flaxseed - While providing a large amount of fiber, antioxidants & Omega 3 fatty acids, flax seed is also low in carbs. However, flax seeds need to be ground to make the nutrients available, otherwise they just “pass through”. Also note that flax seed oil alone contains neither the fiber nor the phytochemicals (antioxidants) of whole flax seed meal. Too long, didn't read: BUY GROUND FLAX SEED.

Tahini - What the hell is tahini? <-- Sesame butter, basically. I guess someone decided that making butter out of peanuts was getting old, so they took a stab at sesame seeds & brilliance ensued. Tahini helps with digestion & is packed with the B vitamins - B2, B1, B15, B3 and B5 - each which is an important part of the B complex of vitamins. It also acts as an anemia preventative in addition to cancers. Lastly, tahini is a great source of calcium. Most will turn to milk to get their daily calcium intake, but with milk comes high fat content in addition to problems with digestion.

Astro Original Balkhan-Style Yogurt - I've always loved yogurt, &  it's known to be an important part of one's diet as it has several health benefits. It's rich in calcium, which is essential for maintaining colon health & reducing the risk of colon cancer. Also, Calcium works with the live cultures found in some yogurt to increase absorption by the bones, making yogurt an excellent choice to help prevent osteoporosis. Yogurt is rich in protein, B vitamins as well as essential minerals & is low in carbohydrates. It's also low in fat if you choose yogurt made from nonfat or low-fat milk. On the flip side, flavoured yogurts typically contain additives. Along with sugar & fruit, they may contain artificial dyes, preservatives & sweeteners (natural or artificial).
I figured since I was adding yogurt to my smoothie not only for texture but to reap the benefits it offers, I might as well go the extra mile & use something that is free of all those unnecessary additives.
Side note: This style of yogurt has replaced many things for me, including sour cream & dips. It's really versatile & works with tons of different flavours. Win/win!

Bolthouse Juices - Face it, no juice you buy off the shelf at the store is going to be great for you. People will always argue sugar content, additives, etc. Well, I'm sorry, but I don't have time to juice my own fruits & vegetables, so I  pick out the healthiest & tastiest juices I can find that contain some of the nutrients I'm looking for. Bolthouse Farms juices are perfect for this I find, especially given how I use them. Rather than spilling milk into my smoothies for a more drink-like texture, I add a cup or two of my chosen Bolthouse beverage.


All right, I know you're thinking..  Thanks Dr. Oz, now can you tell use how to make this smoothie you're so gung-ho about?

Here are my two favourite smoothies. most of the ingredients are alike, but the taste is completely different.

The Cupcake Smoothie
(I refer to this one has the 'Cupcake Smoothie' because it brings you back to the days of licking the bowl & spoon after Mum was done baking. Seriously, it tastes like cupcake batter & has nothing but healthy ingredients in it!)

1-2 cups of fresh or frozen blueberries
1 banana
1 tablespoon of tahini
1 tablespoon of ground flax seed
2 tablespoons of plain yogurt
1-2 cups of Bolthouse Perfectly Protein Vanilla Chai Tea

Blend & serve!

Banana Blueberry Smoothie

1-2 cups of fresh or frozen blueberries
1 banana
1 tablespoon of tahini
1 tablespoon of ground flax seed
2 tablespoons of plain yogurt
1-2 cups of Bolthouse Blue Goodness

Blend & Serve!

Vegetarian Chili & Bruschetta

Whenever I mention vegetarian chili, I get a 'look'. You know, the 'stink eye'. Especially from men, being the carnivores that they are.

                       "What do you mean there's no meat in that chili??"

Perhaps it takes trying a vegetarian chili to realize that the meat doesn't in fact make the chili. I was skeptical at first too, I'll admit. I mean, meat gives chili that heartyness that I love in comfort food. Without the heartyness, what's left? Vegetable soup with beans?

Not necessarily..

Lentils are the trick. The first time I had my boyfriend try my attempt at vegetarian chili, he admitted that he couldn't really tell that there was no meat in it. Of course the ground beef texture isn't there, but the heartyness? Full force ladies & gents, full force.

My recipe is super easy & perfect for during the work week if you have a slow cooker.

Vegetarian Chili topped with Balkhan Yogurt

What you'll need:
1 can of lentils (540 mL)
1 can of white kidney beans (540 mL)
1 can of dark red kidney beans (540 mL)
1 can of black beans (540 mL)
2 cups (approx.) of summer sweet peas
1 cup (approx.) of chopped scallions
1 cup (approx.) of chopped green bell pepper
1 can of crushed stewed chili seasoned tomatoes
2 cups of crushed tomatoes (puree)
1 packet of chili seasoning
1 - 2 tablespoons of curry powder (depending on how prominent you'd like the taste to be)

Simply toss all of these ingredients into a slow cooker, or a large pot if you're cooking it that way, & let it simmer for a few hours.

While we're being healthy, if you like to add a dallop of sour cream onto your chili, try all natural balkam style yogurt! There are no additives & it tastes like a light sour cream.

Play with the measurements as you please! Everyone has a different preference. I like my chili thick - like, stick your spoon in it & watch it stand on it's own kind of thick.



I had my cousin over for dinner last night to enjoy this chili with me. Him being a self-proclaimed chef in his own kitchen as well, he wanted to contribute. He's known in our circle of friends as the 'Bruschetta Master', so he made a quick, simple yet mouth-watering bruschetta toast to pair with our chili.

Aaron's Bruschetta Toast



You will need:
Fresh Italian bread
Diced tomatoes
Diced scallions
Minced garlic
Olive oil
Margarine
Shredded mozzarella cheese
Fresh chopped basil

Whip it up:
Pre-heat your oven at 325 degrees.
Spread margarine on your slices of bread & set aside.
In a bowl, mix your tomatoes, scallions, garlic & chopped basil.
Drizzle with olive oil.
Topple your mix onto your bread & garnish with shredded mozarella cheese.

Bake for approx. 15 minutes.

This bruschetta recipe may sound simple, but the result will knock your socks off with it's light crunch & fresh, summery taste. Also, it paired really well with my vegetarian chili.

What's the 'dilly', yo?

I've always been a big fan of sandwiches. I mean, a sandwich can be so much more than a few slices of meat & cheese slapped between bread. If you find sandwiches boring, they are definitely being made by the wrong person. With so many different spices & sauces available, making a condiment or dressing alone is enjoyable. Actually, that's my favourite part - which led me to this simple yet delicious & fresh recipe for my very own Dill Tuna Salad.

Dill Tuna Salad

I won't include measurements - we all have different preferences. This recipe is flexible enough to simply use the ingredients listed below in the amount of your personal taste.

You will need:
Dill paste (Sobeys sells Gourmet brand, which is what I use & swear by)
Fresh dill 
Mayonnaise
Diced cucumber
Diced scallions
Chopped capers
Lemon zest
Flaked light tuna

Whip it up:
Here's the hard part! Drain your tuna, put it in a bowl & mix in all of your ingredients portioned to your desired taste. Tough stuff, right?

So all right, this recipe is beyond simple - but totally worth blogging. The possibilities are endless - stuff it in a fresh wrap, spread it between two slices of bread, throw it on a salad, slather it over crackers.. & enjoy.