I have taken one of my old favorites and put a new spin on it for this summer. Eggplant on its own is an amazingly healthy vegetable. Often nightshades get a bad wrap but it is important to add them to our diets for the amazing health benefits.

This breakfast is great as you can change out many components to make it different every time. Milk can be substituted with water, protein powders can be interchanged, spices can be switched seasonally for digestion, and fruits can easily be swapped to your liking.

Well for dinner last night I decided to make use of these mushrooms and some leftover basil and pistachio pesto, some of my father’s home grown tomatoes and polenta... just writing this I wish I had another serving!!

How often do you purchase carrots at the farmers market and have the greens chopped off and left behind? Well today I am going to give you a recipe to have you stop the nonsense!!!

This juice is perfect for summer, it’s hydrating, de-bloating, alkalizing and did I mention it tastes delicious. A sip of this juice and you will feel as though you are lounging at a spa waiting to be whisked away for a massage.

During a weekend trip home I was gifted a shopping bag filled with fresh basil, so this week be prepared for a lot of basil inspired dishes. Yesterday we had a Summer Salad with a Basil and Pine Nut Pesto, and today I am switching it up a bit with Pistachios and Garlic Scape.

Being born in July I am most definitely a summer baby in all aspects. I love the water, I love the sun and I LOVE summer fruits and vegetables!!!

I love this salad, it is super simple to make takes no more then 10 minutes and unless you have an apple allergy you are sure to love it!