The way I look at it, you can either play offense or defense at the game of life and I choose to run with the ball.  I’m living on planes, sleeping in different apartments, cooking in strange kitchens, using equipment I’ve never used before…sometimes even searching for ingredients I recognize. I’m trying to help my clients lose weight, gain weight, get healthy, stay active and above all love the food all the time.

For someone who is used to eating what they want, dropping considerable weight can be tough. It’s a mind game as much as anything else. I need to trick them into thinking they are eating a lot. 

This snack is stacked high with veggies of all different textures – cooked, raw, soft, juicy, crisp and layered up inside is lean organic ultra thin sliced breasola with fresh made sliced mozzarella cheese. What? I didn’t say you couldn’t eat anything you THOUGHT was bad – I told you I was going to trick you and with this recipe I challenge you to want more food after this killer snack.

Broccoli sprouts
Fresh baby spinach
Fresh farmers market (or organic) tomatoes
2 slices grilled eggplant
1 grilled Portobello mushroom

4 thin slices breasola
1 thin slice fresh mozzarella
olive oil
fresh squeezed lemon juice
sea salt (just a pinch)

I’m not giving you amounts because I want you to learn how to be intuitive with food. 

To start by thin slicing the eggplant, sprinkle with ea salt and place in a single layer between paper towels. Place something heavy on top (I use a plate with a tea kettle on top) and let the moisture and any bitterness draw out of the eggplant for 45 minutes or so.

Use an outdoor grill, a grill pan, or if you don’t have either just a plain skillet. Turn on medium heat, drizzle a touch of olive oil – or use olive oil mist and place the sliced eggplant and Portobello on the grill. Cook about 2 minutes (or until slightly browned and beginning to soften), flip and cook 2 minutes on the opposite side. Remove from pan and let cool.

Stack: Portobello, breasola, spinach, mozzarella, more spinach, tomato, eggplant and sprouts. Drizzle with a touch of really good cold pressed olive oil and a sprinkling of sea salt.



*gluten-free, soy-free, nut-free