65 F degrees mid-February … yes please!
I cannot tell you how much I’ve missed the spring. As one of my friends, Ruby, has told me, I get inspired when the weather is nice – that is, any day above 60 F and sunny. And she is absolutely right. That’s why the minute I found out we’d be having a gorgeous 65 F degree day, I planned a low-key afternoon BBQ complete with my favorite Crab Parmesan Dip, burgers, garlic yogurt marinated chicken and cedar plank salmon. (more…)
There are a few times a year when it seems almost obligatory to BBQ – either BBQ yourself or attend one. And those times are Memorial Day weekend, July 4, and Labor Day weekend. That’s not to say you can’t BBQ all summer long, if you so desire. But it’s around those holidays that you see the grocery stores pull all their grilling items to the front of the store so you can’t miss the charcoal, the sodas and the chips and dip. (more…)
When the weather gets warmer, I tend to want to eat healthier – partially because it’s more fresh and partially because when May 1st rolls around, I remember that I need to have a good figure to pull off bare legs and cute dresses. Plus, to me, fresh veggies and fruits equal healthy and delicious.
As my readers know, I love eggplant and I’m constantly searching for ways to use the vegetable on a regular basis. Enter Coriander Mint Eggplant Rounds.
Panini Grilled Coriander Mint Eggplant Rounds Recipe
Ingredients
1 large Eggplant ½ cup Fresh Mint Leaves 1 tablespoon Olive Oil 1 teaspoon ground Coriander Sea Salt, to tasteDirections
Cut the eggplant into rounds In a ziplock bag, toss the eggplants with sea salt, olive oil and coriander until coated Grill the eggplant on a Panini grill until soft Drain additional oil on a paper towel Serve with fresh mint leavesServings: 4
Nutrition Information: Cals 81. Carbs 16g. Fat 2g. Protein 3g.
