January 26, 2012 § 1 Comment
Hello A Fresh Coat readers! Recently, I made a trip back to the city I used to call home (New York!) and was able to reconnect with a wonderful friend! We opted to stay in one night and I came to the realization that I missed drinking out of a straw from home! There’s something about it that makes you feel like you’re out and somehow makes your drink more fun. For those of you that love a good, classic plastic straw why not step it up and grab one out of a cool retro dispenser like this one from Cooking.com for $12.95.
If you want to be eco-friendly, try a set of re-usable glass cocktail straws, available at Strawesome.com for $28.99. They come with a cleaning brush and if you’re out of wine charms, this is a great way to keep track of your beverage the next time you throw a party!
Crate & Barrel has a double-duty spoon straw that lets you sip and stir–perfect for a cocktail or some fresh tea, $1.95. This is also re-usable, so go ahead and get a couple…wash and repeat!
If you’re looking for a nice pop of color, head over to shabbygirl2’s shop on Etsy–you can grab a set of 40 bright paper straws for only $6.99.
As always, thanks so much for reading A Fresh Coat and please visit our Facebook page and say hi! XOXO
January 9, 2012 § Leave a comment
No, these aren’t a new breed of Dyson fans (although I thought those were pretty cool when they came out, too)–they are the latest and greatest LED Lamps out at Foscarini. These beauties are known as “Anisha” and were designed byLievore Altherr Molina, an amazing Spanish studio (you can check out some of their other projects on their website).” Anisho” means ring en Espanol and the designers were successful in making this lamp modern, yet feminine with its soft lines…just like a beautiful ring. These caught my eye and I had to share them with you guys! What do you think? Too modern? Could you see one on your desk or side table? They come in two sizes, $591 for the smaller one–perfect for a tabletop–and $800 for the larger–perfect for the floor.
As always, thanks for reading A Fresh Coat and please visit us again soon! If you get a chance, please head over to our Facebook page and give us a “Like.” XO
January 4, 2012 § Leave a comment
Hello everyone! Lately, with my New Year’s resolution to eat healthier in mind, I’ve been checking out Jennifer Hudson’s blog on WeightWatchers.com. I’m just so amazed by her transformation that I can’t help but cling to her every word! She mentioned in one post that while she was on set she was introduced to a no-noodle lasagna and fell in love so I had to click the link to the recipe and try it out for myself. I’ve never fathomed omitting the noodles, arguably the best part of lasagna, and substituting zucchini or eggplant in its place but I decided if she loved it, I might too! If you’d like to see the original recipe, you can click here. Below, I’ve made some additions in pink based on my personal preferences.
5 spray(s) cooking spray, divided
1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices (lesson learned: remove the skin! it makes it harder to cut in the end!)
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
1 cup sliced white mushrooms
1 large carrot, shredded
2 tablespoons chopped garlic
2 tablespoons crushed red pepper
1 large egg(s), beaten
3/4 pound(s) part-skim ricotta cheese
1/4 cup(s) basil, fresh, cut into thin strips
1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
4 cup(s) store-bought marinara sauce, divided (tip: buy veggie sauce with peppers and mushrooms, it makes it even tastier!)
1/2 pound(s) shredded part-skim mozzarella cheese, divided
1. To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
2. Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil, garlic, crushed red pepper, mushrooms, carrot shreds and 1/4 cup Parmesan cheese; set aside.
3. When vegetables are done, reduce oven temperature to 350°F.
4. To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese.
5. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
6. Bake until the bottom starts to bubble, about 35 to 40 minutes.
7.Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Use a mandoline to slice the vegetables, if possible. If you do not have a mandoline and you cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 1/4-inch rounds instead. Next time I make this recipe I will be sure to bake it for at least 45 minutes (instead of 35 because I’m too hungry to wait that extra 10 minutes) and I will for sure add some cayenne pepper! Because I LOVE spicy foods, I still felt it came out a bit bland but it sure tasted healthy. I also used fat free cheese 🙂
I hope you enjoyed this recipe and would love to know if you try it out! You can always e-mail me at firstname.lastname@example.org. As always, thank you so much for reading and I hope you have a wonderful day! XOXO