It's Friday!

That means I'm at The Motivation Station...

And I know you all want the recipe below.

But you'll have to read my "motivating post" first!


TOP CHEF is Back!

It's time to unpack the knives and grill up the drama, kids!
Top Chef is back, and Tom and Padma are taking on D.C.!
The new series premieres on Bravo, June 16th at 9/8c.

Meet the new chefs here.

And for a little extra spice, they've called on my {other} Chef Crush Eric Ripert as a NEW regular judge!!


Adrienne's Pizza Bar

I was first introduced to this lovely Italian gem on Stone St.
by my dear friend Mimoza (how pretty is her name?).

She was the bartender extraordinaire and I was spoiled every visit!

I took The Boy Friend there when we were down on Stone St. having a ball at the beer gardens.

You must get the cheese plate, the olives and a pizza for lunch!

{Thin crust, brilliant sauce, and fresh toppings!}

But really, everything is tasty on this menu.
You can even get a Nutellatini for dessert... Vodka, Nutella... hello lover!

What restaurants by you are always consistent?


Stone Street Beer Garden!

Hello friends! What did you do this weekend?
I headed down to Stone St in the Financial District.
In the warmer weather, the streets are filled with picnic tables, brew, and eats!
It's a fun time, with almost too many choices.

We enjoyed the brew and were there so long that we noshed for lunch AND dinner.

Tomorrow I will reveal our lunch because it was at one of my favorite places to eat in the city.

So you'll have to sweat it out for that reveal!

{Dinner at Mad Dog and Beans}
We had the Guacamole, Mushroom Quesadilla's, Shrimp Enchiladas, and Mahi Mahi Tacos
photos came out a bit dark so I'm not sharing them all, but trust me-
If you've been drinkin' all day this is GREAT!

Tomorrow I will reveal the awesome lunch.
I'll give you a hint:


Something FREE in the Hamptons?

Not quite...

BuyWithMe, Inc. has launched a deal for Hamptonites:

For $150, the Hamptons Pass will offer exclusive deals for cardholders from July 1 to Sept. 30.

Some of the perks include:
A FREE glass of wine at Georgica Restaurant and Lounge
Priority seating at Nick & Toni's in East Hampton
Complimentary checkups for your pets from Hamptons House Call Vet
$25 off a room at the Southampton Inn

I'm not impressed.
I'd rather watch an episode of Royal Pains on TNT and drink a free bottle of wine that my boyfriend buys me. BURN!

And don't forget to check out my post at The Motivation Station today.
I give you the inside scoop in Heart Rate Monitors!


Healthy (And Sinful) Eggplant Parmesan!

This is an incredibly easy and fast way to cook Eggplant Parmesan!
I ate the whole thing by myself. That's how healthy this is. Trust me!

What you'll need:
1 medium eggplant, slice into 1 inch thick slices
Olive or Canola oil spray
salt and pepper to taste
dried oregano, just little pinches. Refer to directions
1/2 cup tomato sauce (your own or store bought)
1 garlic clove, minced
1/2 cup low fat shredded mozzarella cheese
1/4 cup Parmesan cheese
4 fresh basil leaves, just rip with hands

What you'll do:
Preheat the broiler. Spray each side of the eggplant slices with the oil. Season both sides with salt, pepper, and one small pinch each side of oregano. Put on a baking sheet and then into the broiler they go! Keep an eye one them. They will cook for about 2-3 minutes on each side. Make sure both sides get browned to insure that they are cooked through by the time you are ready to each. Once each side has been under the broiler, take the sheet out. Put a few tablespoons of tomato sauce on each slice of eggplant. Season sauce with a little pinch of oregano and divvy up that minced garlic between the slices. Put an equal about of the mozzarella and the parmesan on each slice. You can top with more pepper and oregano if you'd like. Heat these under the broiler again or a minute or until the cheese has melted and browned. Top slices with the fresh basil and enjoy! Not traditional, but still tastes sinful even though it isn't!


Asian Vegetable Soup

A hot and spicy soup with a little freshness!


What you'll need:
32 oz Vegetable Stock (you can add more if you like it more soupy)
2 tablespoons olive oil
1 dried chili pepper, chopped up, seeds and all
1 onion, sliced
4 garlic cloves, thinly sliced
1 large carrot, sliced
1 pint sliced mushrooms (I used cremini)
1 can baby corn
1 red bell pepper, julienned
2 small bok choy, separate all leaves and discard stem
3 limes, juice and zest
1/4 cup cilantro for garnish
3 chopped scallions for garnish

What you'll do:
Heat the oil in a large soup pot. Add the chili pepper season the oil. Add in onions and garlic and cook for about a minute until they start to soften. Add some salt and pepper now. Add in the carrots, mushrooms, peppers, and corn. Add just the lime zest. Cook until mushrooms start to release their juice. Add in the stock. Bring soup to simmer for about 20 minutes. Turn heat off and add the bok choy and lime juice. Put in serving bowls and garnish with cilantro and scallions. This serves about 8. Freeze some for future lunches and dinners!


Summer Bean Salad

Hello friends! What a lovely weekend. I made lots of treats that I will share with you all this week. Some fun NYC people watching coming up soon too! I found the crazies! hehe

But first, lets start the week with a healthy bean salad. I love bean salad. I also just found out that my intern's father is a bean salseman. I hope she gives me some as a going away thank you for how awesome I am as a boss... are you reading this Lyndsay? 

1 can white beans (rinsed and drained)
1 can black beans (rinsed and drained)
1 large ripe tomato, diced
1 cucumber, peeled and diced
1 clove garlic, minced
3 scallions, chopped
1/4 cup freshly chopped Italian parsley
1/4 cup freshly chopped Italian basil
1 lemon, juiced
4 tablespoons your favorite red wine vinaigrette- 
I like Newman's Lite Red Wine Dressing.
salt and pepper to taste

Just mix it all in a bowl! Simple as that!

This tastes amazing served right after preparation and at room temperature. I also tastes great after it's been chilled. I personally like eating it right after it's made. The herbs are just so fragrant!

What did you make this weekend?


It's Friday!

That means I am over at The Motivation Station!
Check out my recipe for Skinny Pasta... that's right S-K-I-N-N-Y!


Another Meal in Alsace.. and WINE!

Ok, I know what you are thinking.
There are a million places in NYC to eat,
why do I keep coming back to Cafe d'Alsace?
Well, this is why!

herbed goat cheese and caramelized onions

roasted tomato, fennel, lemon juice, tapenade, olive oil, and fleur de sel on bibb lettuce

avocado, ginger, soy sauce, horseradish and balsamic vinegar

And then the WINE!

Macon Fuisse

This wine is lovely with food.
Lots of fruits notes, peach, pear, apricot, and it's a bit dry too.
Not too sweet!


Hump Day!

What a dreary morning in Time Square.
I had to get to work early... 8am!
It's rainy, foggy, and cold.
"April FLOWERS bring May SHOWERS" should be the new saying for Spring.
What is going on?

I hope you all have a wonderful Hump Day!

There was yet another bomb scare in Time Square last night.
The Verdict: GARBAGE.
Not only are we living in fear... we are also slobs!


Yankee Stadium!

Was very happy to see healthy options like noodle bowls, sushi, and a farmer's market!
This ain't your grandfather's ballpark, kids!


Broiled Salmon

I think that fresh, organic, wild caught salmon is by far one of the best power foods you could ever put in your body. It comes at a hefty price though. I spent $26.99 for a 3/4 lb of this bad boy below. But let me tell you something... for about 35 bucks total I created a dish for two people that was restaurant quality! You can't get 2 organic salmon entrees in NYC for that price!

What you'll need:

(marinate for 30 minutes in a store bought sesame ginger sauce, de-bone what you can before you marinate!)
4 tablespoons olive oil
6 medium/thin carrots (not peeled, just washed)
1 cup cherry tomatoes
3 cloves garlic, minced
1/4 cup fresh basil
salt and pepper to taste
1 cup shelled edamame (buy a big bag and keep in freezer!)
1/2 cup extra sesame ginger marinade for edamame
4 cups favorite mixed greens

What you'll do:
Marinate salmon for 30 minutes in your favorite store bough sesame ginger marinade. Meanwhile, preheat oven to 400. Place carrots, tomatoes, garlic, salt and pepper and 2 tablespoons olive oil in an oven safe dish. Roast veggies for about 30-40 minutes. When the tomatoes burst, you are done. Also make sure the carrots still have a crunch! You can cool the veggies while you make the salmon because it doesn't take very long, but when you have a bout 10 minutes left for the veggies in the oven, place the edamame and extra marinade in a saucepan and just bring to a simmer until the fish is cooked. Now for the fish. I left the whole fillet whole before I split into two pieces. Up to you. Season with salt and pepper the heat another sauce pan with the left over oil. When the oil is HOT place the fillet SKIN SIDE DOWN in the pan and sear. Depending on how thick your fish is, you want to cook it on the skin side first and watch as the color turns opaque. You'll cook it on each side for about 7-10 minutes but be sure to continuously check the fish so that you do not burn either side. The fillet is firm to the touch of a finger in the middle when it is fully cooked. Place your fish, veggies and edamame over a bed of lovely greens. Sprinkle some of the cooked garlic over the meal and for that extra touch of freshness, garnish with some of the basil.
This is worth it!



Union Square Green Market!

The Union Square Greenmarket is a great place to find wholesome foods, fresh flowers and herbs, wine, organic meats, cheeses, art work, live music and so much more!
Support your local farmers!


Union Square West from 15 to 17 Streets, 17 Street from Broadway to Park Ave South


Mondays, Wednesdays, Fridays and Saturdays, 8AM-6PM, year round. 2010 scheduled changes: 11/26, 12/25 & 1/1 will close for the holidays.

MY TIP: Get there EARLY! The crowd in the afternoon is unbearable!

Subway: 4, 5, 6, N, Q, R, W, L to 14th Street Union Square
Bus: M14