Eggplant & Tomato Bites

Healthy appetizer are hard to come by.  Last Friday, I shared my friend’s zucchini bites and today I have another delicious, fresh recipe for you (and it’s easy). 



  • 2 large tomatos on the vine
  • 1 eggplant
  • mozzerella cheese (can use the mozzerella balls) or you can use feta cheese as well
  • fresh basil
  • olive oil
  • balsamic vinegar
  • salt & pepper


Cut the eggplant crosswise into 12 slices about 1/4 inch thick. Mix 1/4 cup of the olive oil and the balsamic vinegar in a large bowl. Add the eggplant slices and toss to coat. Season with the salt and pepper.  Place the eggplant on a baking sheet in one layer and bake until soft, turning once, about 15 minutes. Let cool.

After eggplant is cooled down, slice up the tomatos and add slices to each slice of eggplant.  Top with mozzerella or feta cheese and add one basil leaf to each piece.  Mangia!

Place the eggplant on a baking sheet in one layer and bake until soft, turning once, about 15 minutes. Let cool.


5 Diamond Photoshoot

Before my wedding, my photographer and I had an intimate photo session.  Although most of the photos were a wedding gift for my hubby, she did take a couple beautiful headshots as well and i wanted to share them with all my loyal readers. It was a fun session and she does a great job.

Red-y or not

Red shoes, red lips, red nails… there is something about the color red that just screams sexy.  Play up your day with a bold red accessory and you will be surprised at how sexy and empowered you will feel.

{Miranda Kerr’s red lace dress}


{Hot red stilettos that will make jaws drop}


{Simple & Gorgeous red nails}


{Jessica Alba’s stunning red lips}

Sweet & Salty Butternut Squash

I absolutely love veggies, especially fall seasonal veggies.  Needless to say, this is one of my favorite recipes.  I love cooking this because the whole house smells like butternut squash and it sets the mood for fall.  Serve with any main dish and a little apple crisp for dessert and you have yourself a wonderful fall dinner.


  • 1 medium butternut squash, peeled and chopped
  • 1 tsbsp sea salt
  • 1/4 cup olive oil
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup


In a large pan, combine the butternut squash with all of the other ingredients.Cover, and bring to a slow simmer. Allow to cook for about 20 minutes or until squash is soft, stirring before serving.This sweet and salty squash is also tasty on its own. Enjoy!