in my oven

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!


Hello Bello

This is a dish that I have been making for years. Mostly because it combines so many of my favorite things. It is also very easy, and absolutely delicious. Here are the only four ingredients you need:

Portobello Mushroom Caps, Avocado, Crab Meat, and Mozzarella Cheese

Carve out the centers of the mushroom and bake on 450 for 10-15 minutes.

While that is baking, mix in a bowl the other three, sprinkle with whatever seasoning you like, for me, garlic everything. Then, take out the Portobello's and top with the delicious mixture. Pop back in the oven for about 5 minutes. That's it. Low cal, delicious, and simple. Talk about easy gourmet!

This is great for a fast weeknight meal after you've been running around all day. Or say just returning from a photo shoot.

Happy Tuesday!

A Little Bit Of Summer

The past two weeks have been an absolute blur! I'm actually shocked I know what day it is! If you didn't already see on my social media, we've been on the go. We conqured Universal Studios, shot a beautiful wedding on the beach, drove all the way down to The Keys, and put over 1000 miles on our rental car.  Then came home to shoot back to back weddings and a at least one shoot every day this week. Exhausted? Beyond.  

Needless to say July has been crazy! With it soon coming to a close I thought it would be a great time to share my Zucchini Bread Recipe!  There are two things that must happen at the very least once every Summer. Chopping up a deicious watermelon and making Zuccini Bread. Obviously life gets busy (especially for me this time of year) so it was such a nice change of pace to just chill out, drink a glass of wine, jam out to Britney Spears Pandora (no shame!) and get my bake on. Make this the next time someone hands you a giant zucchini from their garden, because tis' the season.

Zucchini Bread

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp vanilla  
  • 4 eggs
  • 1 1/4 vegetable oil
  • 2 cups white sugar
  • 2 zucchini grated, or half of a giant one
  • 1 cup chocolate chips (optional) 

Preheat oven to 325 degrees, grease two loaf pans (8x4), in a bowl mix oil, vanilla, eggs, sugar, and slowly add the flour mixture into the egg mixture, once mixed add zucchini and chips. Bake for an hour. Then enjoy!

Have a wonderful Tuesday!