Remake of the Starbucks Roasted Tomato and Mozzarella Panini

When I'm in a rush and need a sandwich, I love Starbucks Roasted Tomato and Mozzarella Panini. But, I've often thought this could be SO much better. So, I remade it into an Eggplant, Tomato, Spinach, Mozzarella, Pesto Panini. Here's what mine looked like:

It was delicious! Here is the materials you need to make it:

• Cutting Board
• Knife
• Spatula
• Frying Pan
• Plate
• Napkins

Here's the ingredients that you will need:

• Spinach
• Eggplant
• Tomato
• Mozzarella
• Pesto Sauce
• Panini Bread
• Non-stick Cooking Spray
• Cayenne Pepper (Optional)

Let's get cooking! (Takes roughly 15 minutes):

1. Thinly slice your eggplant into 1/4 or smaller pieces. You will use roughly 4-6 pieces per sandwich.
2. Spray your skillet with non-stick spray and heat to medium.
3. Add your 4-6 pieces of eggplant (or how many will fit). I sprinkle Cayenne Pepper on mine to make it a little spicy. Just add a few sprinkles to each piece, because Cayenne is really spicy.
4. After a few minutes, check the underneath to see if it is browning. Once browning, flip and cook the other side.
   
5. While your eggplant is cooking, go ahead and slice your Panini in half to prep for layering.
6. Smear Pesto Sauce on both sides of your Panini bread.
7. Your eggplant should be cooked by now, I dry some of the oil out by letting it dry on a plate covered with paper napkins.
8. In the same skillet, add 1/4 inch cuts of your tomato. You will want roughly 3-4 slices per sandwich. This takes a lot less time to grill. Grill for roughly 60-90 seconds on each side.
   
9. While your tomato is cooking, go ahead and slice your Mozzarella cheese (if you bought a block).
10. Now that everything is cooked and cut, let's layer your sandwich. You've already added the Pesto Sauce, so now add fresh spinach to one side and your tomato on the other.
    
11. Next, add your mozzarella cheese to one side and eggplant slices to the other. Make it as cheesy as you want:)
    
12. Last, fold the sandwich together and toss it back in the skillet to melt the cheese. I cook mine on Medium-Low. Be sure to watch it so that it doesn't burn, but allows the cheese to melt. Roughly 90 seconds on each side.

Enjoy!!!

Breakfast for Lunch

I LOVE to have breakfast for lunch. Actually, I love to have breakfast any time. My latest obsession is fried eggs, over easy. Plus, I've been on a low calorie diet and I find breakfast to be a filling, yet a cheap and low-calorie meal. Yesterday, I made this yummy 400 calorie number:

 

It is basically sautéed spinach, tomato and onion, topped with cheese, salsa, avocado and a fried egg. YUMMY!

 

Here's what materials you will need:

• Chopping Knife
• Cutting Board
• Small Skillet
• Non-stick Spray
• Spatula 

Here's the ingredients:

• 1 cup of Spinach
• 1/2 Small Yellow Onion
• 1 Tomato
• 1 Slice of Colby Jack Cheese
• 2 Tlbsp of Salsa (I prefer Mrs. Renfros)
• 1/2 an Avocado
• 1 Egg

All in all this meal takes less than 7 minutes. So let's get started: 

• Chop your yellow onion into small squares
• Once the onion is chopped, spray the small skillet with non-stick spray, heat to medium-low and add onions
• While they are cooking, wash your cup of spinach and then add it to the onions
• While they are both cooking, dice your tomato into small squares and then add it to the skillet
• Once everything is cooked, plate and set aside
• Wipe the pan clean, then spray it again with non-stick spray and turn the heat to high
• Crack your egg in the skillet, but be careful not to bust the yolk. Use your spatula to poke around the yolk (not the actual yolk), so that the other liquids evenly distribute and thoroughly cook.
• After the egg is white and "solid" looking, flip it and reduce the heat to low. Cook like this for roughly 90 more second and then serve.
• While your back side of the egg is cooking, add the slice of cheese to your plated spinach, onion and tomatoes. Microwave for 15-30 seconds to reheat the meal and melt the cheese.
• Top this mixture with your 2 tablespoons of salsa and 1/2 avocado. I spoon both straight on to the plate.
• By now, your fried egg should be perfectly cooked. Add it to the top of your masterpiece and enjoy!

To make this meal even more low calorie just cut out the cheese and avocado. If one egg will not fill you up, try removing the cheese and adding an additional egg and more spinach.

What's your favorite way to eat fried eggs, over easy? I love to put them on breakfast tacos or crab cakes!

Simple Shrimp Recipe

One of my favorite go-to healthy recipes is sautéed shrimp, onion, zucchini and squash in a lemon pepper seasoning. This entire recipe takes less than 15 minutes to cooks, hardly contains any calories and is roughly $20 for 4+ servings.

Here's the ingredients:

• Lemon Pepper Seasoning (or 1 Lemon and Black Pepper)
• 1lb Shrimp ( I prefer gulf shrimp already pealed and deveined)
• 2 Zucchinis
• 2 Yellow Squash
• 1 Onion
• Olive Oil (or Butter)

Utensils:

• 1 Cutting Board
• 1 Knife
• 1 Frying Pan
• 1 Spatula (or Large Spoon)

Here's the prep work:

• Chop all three vegetables (Zucchini, Yellow Squash and Onions)
• I dice my onion into small squares, but you could easily cut into large, long strips.
• I cut the Zucchini and Squash like you cut Cucumbers (small circles). Sometimes, I even cut those circles into smaller semi-circles. I leave the skin on.
• (Optional) I sometimes cut my shrimp into three pieces, since I buy large, gulf shrimp. See photo below for reference of shrimp and vegetable cuts.

Cook:

• In a Medium Skillet, drizzle with olive oil to lubricate the pan and add your chopped onion. Cook this covered on low and stir periodically.
• After 2 minutes, add your Squash and Zucchini and cook for another 3 minutes, but this time turn it up to Medium heat. Cook this uncovered and stir periodically.
• Next, add your shrimp and coat the entire dish with your lemon pepper seasoning. Continue cooking uncovered until the shrimp are pink/done.

Here's a photo of the finished product:

Great meal that reheats nicely the next day.

If you prefer to bake, you can easily toss all vegetable ingredients and olive oil into a pan and bake for 10 minutes at 375 degrees. After 10 minutes, add your shrimp and seasoning and bake into cooked, roughly 8 more minutes.

Shaking Things Up

I've always been told that in order to blog properly you need to have a focus. This blog has been like me: all over the place. I've decided to dedicate this blog completely to recipes and food. 

I've had a tough time finding recipes that fit my pescatarian diet so I decided to create a blog for others like me. In this blog, I plan to write ways to add meat to these meals, because my boyfriend is definitely not a pescatarian. And, I'm sure you're friends aren't all pescatariants either.

For those of  you that don't know what a pescatarian is:  Pescatarian = Vegetarian + Seafood. Not to be confused with the religion, "Presbyterian".

I became a pescatarian in April 2008. The reason I chose to be pescatarian vs. vegetarian is because I grew up on the sea and absolutely love seafood. There is no way that I could give it up or cheese. Plus, my dad is a boat captain. I could NEVER give up free seafood caught by my old man.

I became a pescatarian after reading the book "Skinny Bitch" in college. This book changed my views on food, health and animal rights; which immediately changed my palate.

Even if you're not into the pescatarian diet, I hope you enjoy this blog and find some yummy, new recipes.

My other blog is dedicated to inspiring myself and others. To follow it, please visit: http://marissadeslatte.wordpress.com/

I plan to post at least once a week to both. Enjoy!

"Draw me like one of your French girls"

Today, we take a few lessons from the French and start "bien dans sa peau!" Or feeling good in your own skin!

I don't think I have an issue with feeling good in my own skin, but like everyone, I do get hard on myself sometimes. Here's a few things that French women do that I'd love to start incorporating into my own life:

Le Planning
They plan! Americans, in general, are very spontaneous. I have bought so many things that I didn't need or really like, just because it was on sale. French women are different. They plan and only make quality purchases. They stick to what they know and looks good on them. They buy basics that they can wear for years and add seasonal new pieces, like a nice scarf, new lipstick or bag. Now that I'm older and make a decent living, my goal is to purchase quality over quantity. It's not always easy with trendy, cheap stores like Target and Forever 21. But honestly, look in your closet at which pieces of clothes you have held on to the longest. I guarantee they are pieces made with nice material and may have cost you a little extra.

Enjoy the Party
Maybe it is because they plan, but French women are not nearly as frantic as us Americans. Whatever they face they deal with their emotions and move on. They don't stress over the traffic jam or anything else that gets in their way. If they have a party, they enjoy the time with their guest. They don't stay behind the scenes, cooking, cleaning and running around. Enjoy your party, doll!

Frankly, my Dear I don't Give a Damn
French women are blunt. They aren't pushovers. They are still polite, but they are strong. You can be respectful and have a backbone.

Feel Good, Look Good
French Women are always dressed nice and groomed. A lot of Americans are more than happy to run errands in their old, "cleaning clothes" or with their top knot. A French Woman wouldn't be caught dead cleaning in that, much less in public. Additionally, she wears what fits her and compliments her. She doesn't wear a trend just because it's a trend. Throw away those leggings, honey. You don't have the body for them! And can we talk about baggy pants? They may be girl hot, but definitely not guy hot. Sorry!

Treat yo Self
If they want that sweet dessert they eat it. They may cut back on other parts of their meals or skip another glass of wine, but they don't deny their selves. Cheese and wine is fine in moderation. Enjoy don't overeat or splurge.

Maintenance
French women think of manicures, massages and facials at maintenance. While us Americans think of it as spoiling ourselves. Never feel bad for taking time to care for yourself.

To sum it up, enjoy life! Plan for things, but don't panic when your plans don't go through as planned. Think about why you're somewhere and what you're doing. Take the time to be all there. Dress the part and spoil yourself. Eat that cupcake, darling. You'll work it off tomorrow:)

Everything's Better with Cheese!

Recipe for Success issued a flash challenge asking followers to make a hot dish with the most vegetables they can. The tasty little number that I created is "Marissa's Meatless and Pastaless Vegetable Lasagna". It is amazing and has 14 vegetables in it! Check it out:

Here's the recipe:
1. Preheat Oven to 350
2. Poke holes in an entire Spaghetti Squash (Veggie #1) and put it in the oven
3. Thinly slice 1) Eggplant (Veggie # 2), Squash (Veggie #3) and Zucchini (Veggie #4) place on a cookie sheet, top with Cayenne, Tony's and pop it in the oven
4. In a small pot, boil or steam a head of Broccoli (Veggie #5)
5. In a large pot, add the following chopped items: Garlic (Veggie #6), Celery (Veggie #7), Chives (Veggie #8), Onions (Veggie #9), Red Bell Pepper (Veggie # 10, Spinach (Veggie #11), Tomatoes (Veggie #12), Carrots (Veggie #13) and 1 Jalapeno (Veggie #14). I cook all of this on Medium-Low with Olive Oil.
6. Keep an eye on your Eggplant, Squash and Zucchini tray and remove it from the onion once it is cooked.
7. Once the pot of veggies are pretty sautéed, add 1 large can of whole Tomatoes and 1/4 cup of water and reduce the heat to Low
8. Remove the Spaghetti Squash from the Oven and allow it to cool.While it is cooling, get out your large baking pan and coat it with Olive Oil.
9. Scrape the inside of the Spaghetti Squash into the pan to create your first layer.
10. Add a layer or Cheese: Ricotta, Parmesan and Mozzarella
11. Add a little bit of the Spaghetti Sauce you made
12. Add a layer of other veggies: Eggplant, Squash and Zucchini
13. Add another layer of Ricotta Cheese
14. Add the rest of the Spaghetti Sauce
15. Top with more Parmesan and Mozzarella.
16. Bake until the cheese melts.

And, yes, you read this correctly. I did not have to add any more seasoning besides those listed in step 3. All of the vegetables brought out natural, delicious flavors.

This meal is a little expensive since it has so many different veggies and cheeses,  but it's well worth it. It is delicious and taste amazing reheated. Recipe will feed 12-15!

Enjoy:)

VegOut! Challenge

For this challenge, I have 30 days to eat 30 different vegetables, but I don't think it will take me that long! Today is day 5 of the VegOut! Challenge and I've already had 12 different vegetables. Here's what I've had so far:

I started on Saturday, March 1st with a  healthy breakfast. One fried egg over easy topped with salsa and served with avocado (Veggie #1) and grilled Tomatoes (Veggie #2) and White Onions (Veggie #3).

I went to Mardi Gras the rest of the weekend so didn't worry about the VegOut! Challenge. On Monday, I was back at it:

For lunch on March 3, I made Okra Stew served over rice. In it I pan cooked Okra (Veggie #4), Chives (Veggie #5), Celery (Veggie #6), Green Bell Peppers (Veggie #7), Garlic (Veggie # 8), Eggplant (Veggie #9) and a few other vegetables that I've already counted like White Onion and canned Tomatoes.

For a snack that afternoon, I had more vegetables!

I love eating vegetables with either ranch, peanut butter or hummus. On Monday, I added Cucumbers (Veggie #10) to my veggie log.

For dinner on Tuesday, March 4, I made one of our favorite meals:

This is wasabi and soy marinated tuna steaks, cooked with tomatoes and onions and topped with avocado. For sides, we had wasabi and soy mashed Russet Potatoes (Veggie #11) and fish sauce Brussels Sprouts (Veggie #12).

All in all, this VegOut! Challenge has been fairly easy. It has challenged me to be more creative and more complex. I'm a very simple cook, meaning I can make a meal with anything I find in my kitchen. This has caused me to add more ingredients to normal meals and grocery shop more frequently.

So far, I've been sticking with the veggies that I know and love. But, I can't wait to add a few new vegetables that I don't cook or eat very often like: Bean Sprouts, Cabbage, Edamame, Daikon, Mustard Greens, Kale, Turnips and more!