How to Get Red Carpet Ready from the Inside Out!
Maria shares her secret for getting dewy, red carpet ready skin with an at-home tzatziki facial!
• 1/2 cucumber, peeled and sliced
• 1 tbsp yogurt
Puree the cucumber and yogurt in a blender and apply it evenly to your face. Leave it on for 15 to 20 minutes. Rinse with cool water and a soft washcloth.
Maria's healthy lifestyle is inspired by her father's balanced diet of protein and fats to regulate his diabetes. "We would be the healthiest people in the world if we all ate like diabetics," she says. Maria shares her recipe for eggplant roll-ups, her favorite balanced home-cooked dish!
• Two big, long eggplants, sliced the long way (1/2 of an inch, or about five to seven slices)
• Olive oil for brushing
• 1 pound boneless, skinless, diced chicken breast
• 1 pound diced portabella mushrooms
• 1 medium yellow onion, diced
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp crushed red pepper or seeded and diced jalapenos
• Six to eight cooked, diced fresh tomatoes
• One 10 to 12 ounce can diced tomatoes
• 1/4 cup olive oil
• 1/2 cup diced yellow onion
• 1 tbsp garlic, minced
• 1 tbsp ground black pepper
Preheat the oven to 350 degrees F.
Spray or brush eggplant slices with olive oil. Place them in a baking dish and bake until they darken, about 10 minutes. Take them out of the oven to cool.
Create a tinfoil pocket for the chicken, portabella mushroom, onion, spices and peppers, and place on a grill or broil in the oven for 25 to 30 minutes, until chicken is cooked. Let cool.
Place 1 tbsp of the chicken, portabella mushroom and onion mixture into the middle of an eggplant slice.
Wrap the eggplant around the chicken and place the roll on a baking sheet. Repeat until you run out of chicken.
To prepare the sauce, cook all ingredients in a small saucepan over medium heat for 7 minutes.
Spoon the sauce over the top of the eggplant rolls.
Bake for 15 to 20 minutes.