I just spent an amazing weekend in Vermont with some of my very best lady friends. It is always an amazing feeling to spend time with those that you love, the ease in which you communicate and the instantaneous closeness that falls over you, even when you haven't seen one another in a long time. It makes me miss my college days when we were only a step away from one another instead of plane trips and car rides.

When we get together we don't skimp on fun, food, or drinks and although I follow an alkaline lifestyle, I still indulge in the richness of the experience and usually wind up eating way too much! When i come home it takes a little bit of an easing in process to get back on track.

Today I worked out and then decided to start that so called easing in process by creating a simple dish that is big on flavor but also light and fresh. Eggplant is a filling vegetable with a dense texture, when it is grilled it takes on a smoky flavor that is just right paired with the peppery quality of arugula, juicy tomatoes, and creamy fresh mozzarella.

In honor of the easing in process, a little dessert seemed in order. After a weekend filled with indulgence we sometimes feel that we need to jump right back in to our diets but in reality I like to slide back into healthy eating so that I do not ever feel deprived. Grilled pineapple is amazing on its own and with the addition of a little vanilla bean gelato it was divine. I hope that you enjoy!

Grilled Eggplant with Tomato, Mozzarella and Lemon Arugula

2 Eggplants, sliced into rounds

1/2 tsp Garlic Powder

1/2 tsp Pink Himalaya Sea Salt

2 tbs Olive Oil

2 Tomatoes, Sliced

Fresh Mozzarella, Sliced

1 cup Arugula

1/2 of a lemon, juiced

Dried basil for garnish

Pre heat your grill of a grill pan. Slice the eggplant and toss with the olive oil, garlic powder, and salt. Arrange in the grill pan, grilling each side for about 5 minutes or until the eggplant is soft throughout.

Meanwhile, slice the tomato and mozzarella and place to the side. Take the arugula, toss with a drizzle of olive oil, a dash of sea salt, and the juice from half of a lemon.

Plate: Place the arugula on a plate. Top with one slice of eggplant, a slice of tomato, a slice of mozzarella, a little arugula and a second slice of eggplant. Drizzle with olive oil and a little dried basil and enjoy!

Grilled Pineapple with Vanilla Bean Gelato, Sliced Almonds and Coconut

For dessert, using your grill pan or grill, grill a few circular slices of pineapple to bring out the sweetness. Top with a scoop of gelato, ice cream, or yogurt and top with sliced almonds and coconut. Enjoy and healthy eating!

I don't know what it is lately but I just can't get enough of papayas! They remind me of warmer weather but they also contain a wide variety of vitamins and minerals. They are a rich source of antioxidants, contain vitamins B and C as well as potassium, copper, magnesium and a whole lot of fiber. They have been thought to aid in cardiovascular health as well as provide some protection against colon cancer while aiding in healing trauma. Who knew papayas had so many powerful benefits!

Papaya is actually very versatile, usually we split it open and dig in but tonight I wanted to create a savory roasted papaya. All of the roasted papaya recipes that I have encountered were used in desserts; topped with brown sugars and butters. I wanted something healthy that could be combined with other flavors, relying on its natural sweetness but not enhancing it too much.

Out came this delightful recipe with roasted brussel sprouts, tomatoes, and pecans with the zing of lime and ginger, the heat of cayenne and the sweetness of maple syrup.

I hope that you enjoy, I know that I did!

Lime and Ginger Roasted Papaya with Brussel Sprouts, Tomatoes, and Pecans

Serves 2

1 Papaya, halved, seeds reserved for garnish

1 tsp Ginger

1 tsp Cayenne Pepper

1 tsp Garlic Powder

1 tbs + 1 tsp Olive Oil

1/2 Lime

1 cup Brussel Sprouts, quartered

3 Tomatoes, quartered

1/2 cup Pecans

Pink Himalayan Sea Salt

Preheat oven to 450 degrees. Cut Papaya in half, removing the seeds and saving a few for garnish. Stir together the garlic, ginger, cayenne and a pinch of sea salt. Lightly oil the insides of the papayas with the 1 tsp of olive oil. Sprinkle each side with half of your spice mixture. squeeze half of the lime over the two sides and place cut side down in a baking dish. Place in the oven and bake for about 20 minutes of until the cut side has browned.

Meanwhile, prepare the brussel sprouts and tomatoes, quartering each, then tossing in the remainder of olive oil and sprinkling some sea salt. Place in a baking dish and place in the oven as well, roasting along with the papaya.

Remove the papaya from the oven and place each half on a plate. Turn the oven onto broil and add the pecans to the brussel sprouts and tomatoes, broil for a few minutes until the vegetables have browned and the nuts are toasted. Divide the brussel sprouts and tomatoes between the two halves of papaya, squeeze the remainder of the lime over top and drizzle with maple syrup. Enjoy and healthy eating!