Happy happy Tuesday!
I had such a fun day yesterday with my little sidekick. We spent the entire day together and were so productive.
I started my morning with a hodge podge breakfast (aka Baby Cake’s left overs of fruit and egg and cheese breakfast burrito). She is learning how to feed herself and is getting so good at it.
It was amazing how I was able to get her dressed and in the car all before 8:15am. First stop, my office. We headed over to my office to get a few things done and pick some work for me to do later while she napped. She was obsessed with my computer screen.
Next stop, Wholefoods to do our weekly shopping. This little girl is in love with the flax-seed bagels. She devoured one while we were shopping around.
My mom insisted I give her a quick rinse before putting her down for a nap after getting home from the grocery store. I know there is no such thing as a quick rinse with a baby who is obsessed with bath time. I tried to save the efforts of a hair wash with three different hair accessories.
When we got home I decided I wanted a flax-seed bagel for lunch and tried it out with a new almond butter I found. This brand is okay. Definitely not my favorite but I do like the texture.
Once my cupcake woke up from her nap, we decided to be adventurous and headed to the mall. I found this sweater at Nordstroms and it was love at first sight.
We spent the rest of the day playing around the house.
I ended the perfect day by cooking for my sister, brother in law and little nephew. Baby Cakes is obsessed with him. I wish I had captured in photo just how cute these two little beans were last night.
For dinner I made a healthy (baked) eggplant rollatini. This recipe tastes like it is from a restaurant and is nothing short of delicious!
Here is what you will need:
- 2 large eggplants
- 2 tbsp olive oil
- 1 egg
- 15 oz part skim ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup chopped parsley
- 1 tbsp dried basil
- 7 oz low fat mozzarella cheese
- pinch of salt
- 1 jar marinara sauce
- 8 oz dried pasta pasta
Preheat oven to 400 degrees. Slice eggplant into thin slices. Place slices on a lightly sprayed baking dish and sprinkle with salt. drizzle 1/2 of the olive oil on slices and bake until eggplant is cooked (not burned). Flip over in the middle of baking and drizzle with remaining oil. Once eggplant is cooked, place aside and allow to cool. I did this earlier in the day and refrigerated my slices so they were ready to go when I was ready to make dinner.
Now prepare your mixture. Gently mix beaten egg, ricotta, Parmesan cheese, chopped parsley and basil.
Once fully mixed, place a small spoonful on each slice of eggplant. I lay them all out before rolling them up so I can make sure all slices have enough mixture.
then tightly roll up each eggplant into small logs and place into baking 8×12 baking dish (that has been sprayed with no cook spray). Once all eggplant are in, cover logs with 1 cup marinara sauce before topping with mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and continue to bake until mozzarella gets golden brown. Remove from oven, serve, eat and enjoy!
We enjoyed the eggplant with bow tie pasta served with remaining sauce with a sprinkle of Parmesan cheese. This dish was a hit! It is baked and healthy but still tastes like a naughty Italian dish you would find at a restaurant.
I hope you have a great Tuesday!
What is your favorite Italian dish?
What is a food you cook/bake “healthy” and believe it tastes better than the real thing?