Skinny Stacks

Hello and Happy Wednesday! 

I’ve always been all about eating healthy but as of late I’ve been very into making sure what I eat is good for you. This stack recipe has officially been put into rotation. I'm obsessed! It’s a perfect week night meal because it’s so easy! It’s from the cookbook “Skinny Taste Fast and Slow” by Gina Homoloka. I love her Skinny Taste recipes! Here is how to make my latest favorite:

 Baked Eggplant Parmesan Stacks

what you need: 

(I cut the recipe in half which made three stacks) 

1 eggplant

1/4 tsp salt

1/2 cup skim ricotta cheese

1/4 cup mozzarella  

1/4 cup freshly grated Pecorino Romano cheese

1 1/2 tbsp finely chopped fresh basil

3/4 cup marinara  

15 spinach leaves  

what you do:

preheat oven to 450 degrees

Cut the ends off of the eggplant and cut into slices about 1/2 inch thick. 

Place slices on prepared baking sheet and spray each side with olive oil and season with salt and pepper. Bake on each side about 8 minutes.

Meanwhile in a bowl combine your cheeses and basil. 

Make your stacks by putting a little bit of marinara onto each slice of eggplant about 1 tbsp. Then top with cheese mixture, again, about 1 tbsp and two spinach leaves. Repeat the process until you are about three high.  

Pop in oven for about 8 minutes. Enjoy! 


What I love about this recipe is not only it’s deliciousness but like I said, you can make it for a weeknight but also for a fancy appetizer. Two stacks are about 340 calories which is pretty amazing. 

Have a great day! I hope there is a glass of wine at the end of it!


Theo Goes

Happy Friday Everyone! We made it!

You probably know by now from pervious posts and my social media that we recently took a trip with six month old Theo Shane. Travel is very important to MK and I so we want to instill that in Theo and start him out early. Having said that, I had no idea what to expect so I thought I would share a couple things we learned along our little journey with our little one. But first, I feel it's important to say that this is just what worked for us in our situation and I can only hope that it could help if you find yourself in the same position. 


Our Baby Travel Tips:

1. Go into it with an open mind, relaxed attitude and try not to stress.

2. Have a plan for everything! A blowout, a meltdown, hunger, boredom. Anything. Think about any scenario that could happen. Was that Theo's original cute Adidas tracksuit that I had planned for him to be in? Nope.

3. If you're flying have baby suck on a bottle going up and down. It will help their ears.

4. Don't panic. If baby starts crying just roll with it. Yes it's stressful and airplane seats are small but odds are it won't last. 

5. Things I always had on me at all moments: Clorox wipes, Tide pen, and Honest Company hand sanataizer spray. These are all just great to always have in the diaper bag too.

All in all Theo did really well on the plane and throughout our whole trip. Now the trick is getting him back on his normal schedule. Send help. 

After all the travel you need a drink! Since we were in The Keys I though it was only appropriate to make a Sea Blue & Boozy. It's the most perfect summer drink!


Fill your glass 3/4 with Prosecco, add in Triple Sec and Vodka, then add a splash of Blue Curacao. Garnish with orange. Enjoy!


The Hands Behind Your Plate

Today is my first "Perfectly Plated" that doesn't involve a recipe. I absolutely love doing recipes but the whole point of this segment was to bring you more than fancy fast recipes. While on vacation I got to thinking about how The Keys are very known for their food. I mean you basically can't get a bad meal. So I thought about the hands that create this amazing food and where they have been but more importantly what they've learned. When I was in hair school one of my teachers said you always have to keep learning or else you'll go stale. I took that and used it in all aspects of my life ever since.


I decided to interview a couple people in the restaurant industry so see what they've learned while making people happy with the food served. The first Chef I spoke with was Vinny from Mangia, Mangia a Pasta Café in Old Town, Key West. He was kind enough to talk to my in the middle of the dinner rush. Originally from Los Angeles he's been a Chef for 15 years. I asked him what was the one thing he has learned in his many years of being in the industry.

I would have to say I totally agree with what he said.


Next, was Castaways because I needed Sushi in my life. There is no better place for sushi than in The Keys! So fresh and so delicious! This is Conner and he was serving up the sushi that night. Also very busy and also sweet enough to talk to me. I asked him the same question. What have you learned being in the industry? The first is my favorite but the second means it gets busy and you just have to roll with it. 

Can you even handle the sushi hearts?!


Not that I didn't already have much respect for people in the industry being that I was for years but it was really cool to get their perspective. a lot of times when we go out to eat it's about the food this was a good way to think about a little more.

Happy Wednesday!

Everything is hot and everything is sharp.
— Kai, my Aunt's Boyfriend and has been in the industry for many years