Happy Fourth of July!

Happy Fourth of July! 

I hope you have yourself a fun day planned! If you're cooking out I've got the perfect addition! Nothing screams the Fourth of July like watermelon. So on today's Perfectly Plated I'm sharing my Watermelon Pizza recipe. It's easy, pretty, and healthy!  

Watermelon Pizza

One slice of watermelon

1/2 cup red onion

4 tbsp red wine vinegar

1 tbsp sugar

Pink Himalayan Sea Salt

extra virgin olive oil

Feta cheese

Pecans

Fresh basil

Mix the onion, vinegar, sugar, and salt in a bowl and let sit for 20 minutes. Stir it occasionally. After that, strain the onions (make sure they are soft) add a splash of olive oil to the mixture and brush each side of your watermelon with it. Grill the watermelon until its marked by the grill and super juicy. Then just add pecans, onion, feta, and basil. Cut it up and serve like pizza!

Enjoy your day! 

Ahead Of The Trends

Let me first start off by saying that I love summer. Not as much as I used to but the love is still there. But it is that time of year that if you’re into fashion then you’re looking ahead at the fall fashion trends. Don’t get me wrong I have every intention of soaking up every minute of this first summer with my boys but let’s do it with style! I’m sharing a fun summer look that you can wear now but still be on point for fall.

Print Mixing was everywhere for Fashion Week and I must say I couldn't be more thrilled as I love to pattern mix. Floral, stripes, and leopard is my favorite way to pattern mix. If you are unsure about it try just two patterns and a neutral piece.

 I don't know about you but I need alllll of the coffee today. Here's to hoping this Tuesday brings us some positive vibes and some strong java.

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!