Veggie Lasagna

What is it about taking a road trip that is so relaxing? I like to think it is because I get to spend more time than usual with my Love, blare the music, windows- down, and watch the scenery change on an old country road.

We tested the waters by taking our two dogs with us to Virginia for a week, a first for us, and there were plenty of pros and cons to having them along. Enjoy their company and cuteness in the backseat? Sure! Wipe slobber from our arms, shoulders, and console about once every 2-3 minutes? Yeah, not so much…..

We relaxed on the family land/farm in Spotsylvania County, practiced shooting on a makeshift shooting range, visited a neat old winery, spent a day in Charlottesville, backpacked/camped in the Shenandoah National Park, drove Skyline Drive, visited Larsen’s cousin in Lynchburg,and relaxed at a lakehouse at Smith Mountain Lake for 2 days.

Harley & Dad


Lucy at the Lake



Mountain Cove Vineyards was spectacular, mostly because it was 3.5 miles down a long wind-y road, and on a rainy day we were the only people there. We had to call the owner from the office, and he drove down a couple minutes later from his house to unlock the cottage. Inside we tasted 3 different wines and 3 fruit wines. I have only had fruit wine a few times in my life, but it never disappoints!

vineyard phone


A Rainy Day at Mountain Cove Vineyards

I ended up taking home one of each wine plus a blackberry wine and 4 jars of fruit preserves.

Guys, why have I never been to Charlottesville before now? C-ville is my dream town. It has that small-town feel, except they have a Trader Joe’s and artisan goods on every corner and a pretty spectacular food and wine scene. If I lived there, I would try a different winery every weekend and become a wino.

We somehow stumbled across the local Farmer’s Market. Oh. my. goodness. I was in heaven. The smell of corn tortillas being made before my eyes, local cheeses, blackberries the size of ping pong balls,  white peaches, handmade soaps, a Great Harvest Bread Tent AND artisan kombucha brews!

c-ville farmer's market

I gleefully walked  around with a ginger-peach kombucha brewed right there in the Blue Ridge Mountains  hoping to catch a glimpse of Kath of Kath Eats Real Food (just kidding, but hey it would have been cool!) and dreamed of living there one day. It’s just an hour and 15 minute drive from the farm!

That glee was quickly transformed into fear when we found a policeman hanging out by our car, apparently because some cray-cray person thought our dogs look “distressed” . By distressed, I mean they were in a cool parking garage on a rainy day, windows down, with a huge bowl of water, treats, and barking at the occasional car.  We were gone around 30 minutes. Really? really? The cop found the situation amusing and promptly left. I am a dog lover. I would never abandon my dog, nor leave it in a car if it was hot outside. Ever.

Part 2 of our trip will be continued next week, but in the meantime, you must try this veggie lasagna. I had to find some way to use up 5 eggplants and fresh cherry tomatoes before they went bad.  This lasagna is a super easy way to use up any fresh summer  fresh veggies, especially eggplant. I don’t  know about you  but, I struggle with eggplant sometimes. I can make a mean eggplant parmesan , or fry it up and serve with marinara sauce and…and…..and….that’s all I have in my eggplant repertoire. I need to change that! Cooked well,  it transforms into a tender, flavorful and meaty main dish.


Right after I made this lasagna,  flipping through the pages of Bon Appetit, I noticed they dedicated a whole article to the humble eggplant. Apparently throwing it onto the hot coals of a grill until is is completely charred on the outside is the en vogue way to cook it. Who knew? Check out this Coal-Roasted Eggplant . I am all for throwing a vegetable on some hot coals and walking away.



Sorry my posts have been few and far between lately. There is quite a bit going on behind- the- scenes in my life that I hope to share soon!


In love and health,



Veggie Lasagna

Serves 8
Prep time 40 minutes
Cook time 45 minutes
Total time 1 hours, 25 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Main Dish
Misc Freezable
This vegetarian lasagna is packed with summer vegetables for a complete and healthy meal.


  • 4 small eggplants(or 2 large) (chopped into thin medallions)
  • 2 cups cherry tomatoes
  • 1 package frozen spinach
  • 1 tablespoon minced garlic
  • 1, 24 oz jar spaghetti sauce
  • 1, 15 oz container ricotta cheese
  • 1 bag mozzarella
  • salt and pepper to taste
  • 2 tablespoons fresh oregano, chopped finely
  • 2 tablespoons fresh basil, chopped finely
  • 2 tablespoons fresh parsley, chopped finely
  • 1 box lasagna noodle
  • 1 large egg


Step 1
Sprinkle eggplant with 1 tsp of salt in a large bowl and let it sit 20 minutes. Squueze out any excess water from the eggplant. Pat dry.Spread the eggplant onto a baking sheet. Spritz the eggplant with olive oil.Roast the eggplant at 350 degrees for 30 minutes. Set aside to cool
Step 2
Cook the lasagna noodles according to package directions. Drain.Set aside. Meanwhile, boil a pot of water and drop in frozen spinach. Remove from water when spinach has loosened and can be drained. Drain spinach, squeeze out excess water.
Step 3
In a l;rge 9 X 13 dish, spread 1/5 of the sauce on the bottom. Then spread 4 lasagna noodles over the sauce.
Step 4
In a large bowl, stir together the ricotta cheese, 1 egg, fresh herbs, salt and pepper and spinach.
Step 5
Layer 1/3 of the ricotta mixture onto lasagna noodles.
Step 6
Layer 1/3 of the eggplant over the ricotta. Layer 1/3 of the cherry tomatoes between all of the eggplant slices to fill in the gaps.Sprinkle with 1/4 of the mozzarella cheese.
Step 7
Spread 1/5 of the sauce over the eggplant.
Step 8
Repeat noodle layer, ricotta layer , eggplant & tomatoes layer ,cheese layer , then sauce layer until you end up with the last layer of eggplant on top.
Step 9
Put one layer of noodles on top of eggplant, then sauce , then last bit of mozzarella cheese.
Step 10
Bake 45 minutes at 350 degrees until cheese on top is browned and edges are bubbly.

Dreaming of Italy

Just call me the multitasking queen, as I currently wear 4 different hats: fitness program manager, personal trainer, wedding planner extraordinaire, and blogger.

I am back to my 2BlueEggs after a hiatus, though.  Hello. Hey pals. Hi.

I missed this.

I hope  you are ready for a complete Italy  gnocchi immersion. The girls(Mom, sis and myself) spent several weeks traveling across the country exactly 2 years ago. We ate our way through Rome, Cinque Terre, Capri and Anacapri, Tuscany, Florence, Venice, and the Amalfi Coast.  In true DePue -style, we rented a small cramped Euro-style car that was stick shift only, and swapped most tours for local guides and staying with locals. By the way, driving in Italy is a whole other post.

One word: Xanax.

But the food! Pasta, pizza, fresh bread topped with a thick slice of mozarrella, prosciutto and spinach, gelato, panna cotta, prawns and fish, and wine. We ate our way through  the beautiful countryside.However, this post is not about all that wonderful-ness. This  is dedicated to  a cute little village and a pasta cooking class.


In Riomaggiore, a small town part of the 5 cities on the coast of Italy called Cinque Terre, there is a famous walkway for lovers (and non-lovers) called Via dell’Amore. This is where myself, my sister, mother , and 6 other Americans traveling the world met to learn to make homemade Italian pasta.

Via dell’ Amore. Lover’s Walk

If you look closely you can see the walkway , which connects all 5 towns.  Until recently, the whole area was completely cut off from the rest of the world. There was no easy way to get here, until a train was built to connect the towns to the rest of Italy. I must say, one of my most memorable experiences was riding a rickety, hot train through a tunnel for what seemed like forever, and suddenly the whole train lit up from the shimmer of azure blue water. The  train station is literally on the cliff-side. Absolutely breathtaking and unexpected!

Here in Riomaggiore we rented an apartment with a view of the ocean. We were roughing it, meaning I was carrying a 50-lb suitcase  with no wheels across the town and up 4 or 5 staircases. All part of the charm!

TIP: Renting an apartment will enable you to truly experience how Italians live. They run fairly cheap and you can do laundry , too! Also, bring a suitcase with wheels and pack lightly.

As soon as we walked into the apartment, I threw open the kitchen cabinets to inspect. What? You don’t do that when you travel?

I noted they use a French Press for coffee, and Nutella is a pantry staple. Smart folks.

Soon after we arrived, we headed down to a neighboring village to take a cooking class from a local chef.

I had no idea really what we would be making, and was excited when I heard the chef mention gnocchi!There are a multitude of ways to make gnocchi. Look on the internet and you will surely find a million recipes for pasta.


Can I let you in on a little secret? Those are probably not the recipes Italian chefs use or old Italian grandmothers use.


My view on gnocchi and my methods changed drastically after spending 7 hours with this Italian chef. I think it’s time I share his secrets for gnocchi. I guarantee this has zero relation to that hard stuff you can buy in a package. It melts away in your mouth. I learned more in those 7 hours than I have ever learned from a cookbook or browsing online. I took detailed notes of everything ,and 2 years later finally sat down to re-write and share them. And trying to read my chicken scratch through the olive oil stains and flour marks…?.heh It’s been a blast.


While shaping the dough with us,  Chef Claudio  animatedly told stories of his childhood in Italy, and introduced us to his beautiful Brazilian girlfriend who was a macrobiotic chef and led tours to Morocco for fun. I want her job!


Though the class was meant to be only 3 hours, we stayed in the cozy, closed-down restaurant for nearly 7 hours drinking wine, eating, and actually making everything we ate. It was an unforgettable experience, considering many who attend  cooking classes in Italy are often taught by American chefs in Italy or forced to sit the entire time. This was a laid-back , hands-on experience, and to top it off, the chef sent us to a cliff-side bar for drinks while he boiled the pasta. When we returned, he had set the table with everything we had prepared.

TIP: Take a cooking class with a local chef!

While in this class, I felt a true sense of not only the pride they have in their food, but in the freshness of Italian food and the simplicity in each dish.

Pillowy gnocchi,  bright green pesto,  a pinch of parmigiano regianno , and  drizzled in a fragrant olive oil.

 Fresh chard and goat’s milk ricotta stuffed into ravioli and finished with a simple browned butter sauce and fried sage.

Freshly-baked bread.

And wine. Amazing white wine.

What more could you possibly want?

Gnocchi (pronounced ny-ucky)is traditionally a poor man’s food in Italy, because it can be made from just flour and potatoes. Some chefs get fancy with it and add cheese and spices, but Claudio taught us how to cook it in the traditional way. There is definitely a technique to making it, and it takes practice, so don’t be surprised if you have trouble rolling it into the shape you need. In the traditional way, eggs are excluded, which makes rolling the dough tricky. However, in the realm of pasta -making, gnocchi is an excellent  place to begin because it requires no special equipment.

Gnocchi Tips from Claudio:

Work with very hot potatoes(here in the U.S., I have only ever been taught to let them cool first).

Sprinkle flour lightly.

Do not work the dough or squeeze it or put pressure on it. You want it to be light as a feather.

Let the gnocchi rest for 30 minutes to an hour at room temperature before  you cook it.

Prick slightly with a fork to create surface area for the sauce to stick onto.

In the pesto, use nuts sparingly because you want the basil to shine.

Drop one piece in boiling water to test it before you roll out  and cook the whole batch.


Gnocchi Recipe, step by step  (adapted from Claudio’s recipe)

Start by boiling around 2 lbs of Yukon Gold potatoes until fork tender all the way through. Do not waterlog them. They should be just cooked. Yes, you must use gold potatoes. The starch content matters here because there are no eggs.

Drain the hot potatoes and then wearing gloves or a towel , peel them.

While the potato is still hot, press it through a ricer (or mash in a bowl until smooth) .The smaller the pieces, the better. The ricer works perfectly for this and is very inexpensive.Yes, your hands will be burning. As Claudio put it “Suck it up”.

Spread all the potato pieces over your work station, which can be either a large wooden board, granite counter, or parchment paper.

Sift about 1 and 1/4 C  of whole wheat pastry flour and 1 1/2 teaspoons of salt  over the potatoes, and start to scrape it all together into a big loose ball. Knead for only a minute or less, just enough to mound it together.

Carefully begin to pinch off  fist-sized portions and  roll into a barrel shape, not pressing down but rolling gently. It should not be super wet, but more on the dry side. Add more flour sparingly to the outside to prevent sticking.

Once it is an approximately 4- 6 inch wide by 3  inch tall oblong barrel(does not have to be exact), slice it into a few pieces and roll each piece into a long, skinny rope, again, taking care not to smash down. Add flour if too sticky but use sparingly.

Once you have it in ropes approx 1 inch diameter, chop into 1 inch by 1 inch pieces. Indent each with a fork on the front by pushing it against  your finger on the back.

Sift all pieces with flour and then shake it up with the flour in a bowl until completely dusted. Shake off excess flour.

Let rest 30 minutes to an hour.

Meanwhile, make your pesto .


I make homemade pesto at least once a week. It is healthy, fast, and cheap when you grow your own basil. Shame on you if you have no basil plant. It should be required that every person have a basil plant…Basil requires very little attention or love, only water and sun.

Pesto is traditionally made from pine nuts, basil, parmigiano  reggiano, garlic, and olive oil. No pine nuts? Use walnuts! No basil? Use spinach! No parmesan? Use another hard cheese! No olive oil? That’s too bad because you do need olive oil.

Start by whirling  3-4 cloves garlic in the the food processor, then adding 1/4 C pine nuts, a 1/2 C parmesan  cheese, and finally  3-4 Cups of fresh basil. Slowly drizzle in at least a 1/2 C of  good extra-virgin olive oil and add salt and pepper to taste. Set pesto aside.

Boil a pot of water and let it come to a full rolling boil.

Drop 1 gnoccho(yes, a gnoccho isn’t that cute?)  into the water to test. When it floats to the top, take it off immediately and taste. If it falls apart, add more flour to your dough.

If it did not fall apart, then drop a batch of gnocchi into the boiling water( maybe 10 pieces). When pieces  float to the top, take them off immediately.

Continue to cook in small batches in the boiling water.

Store in the fridge tossed in olive oil for up to 2 days. Serve immediately atop the fresh pesto.

freshly-made gnocchi(served with green beans by Chef Claudio)


I have eaten this whole-wheat version every day for lunch, and discovered it is delicious cold too!


P.S. Fitness Update:I have hit every workout target in the workout challenge so far. See the prior post for details on the challenge. Six days a week, eight to nine  workouts total per week, and I actually need LESS sleep! YEAH!

























Pasta Salad with Basil Vinaigrette

Good ole pasta salad. Here in the South you will find it at every church function and funeral. Trust me, I grew up  in the funeral business and attended enough church functions to realize you will always find pasta salad  tucked right in next to the white dinner rolls, barbecue,  mac n’ cheese,and Bible verse handouts.

Though it often comes from a box on which the directions  say ” add  mayonnaise or add vegetable oil”  , there is also the vinegar-based variety and the Miracle Whip variety. Yummy, quick, and cheap, what’s not to love??

(Pause here for  a brief interlude of Jaws Theme Song)

EXCEPT  the white , nutrition-void pasta  ,  the gobs of fatty mayonnaise or vegetable oil,and  the  list of incomprehensible ingredients?!I won’t list them here because   I certainly do not to want to scare you away from my new blog today. I only list ingredients to people I  know have no choice but to listen: a.k.a my fiance, who I have officially scared into never eating a piece of bologna again.


I digress.

You need a healthy pasta salad recipe up your sleeve. Everyone does!

This recipe has fresh ingredients, hidden whole grains,with the added flavor explosion of a  homemade Basil Vinaigrette. Did I mention acorn-fed bratwurst?I bought this   garlic  bratwurst at the Forsyth Farmer’s Market. My dog, Harley, was  hoping to snag a crumb.

Acorn-fed bratwurst is equivalent to grass-fed beef in that these piggies are not fed genetically modified grain, and the animal is eating   what it loves and was meant  to eat. Cows love grass. Pigs  loves acorns and seeds, which is what they forage for in the wild.

Give it a try! The bratwurst, not the foraging of course.

Serve this over fresh greens such as chopped romaine ,so you consume less pasta, but  feel satiated. It’s a secret I have been using for a while with pasta.



Pasta Salad with Basil Vinaigrette

Serves 4
Prep time 45 minutes
Cook time 20 minutes
Total time 1 hours, 5 minutes
Allergy Wheat
This light, healthy, and farmer's-market-fresh pasta salad is a perfect summertime meal.



  • 1 medium-sized cucumber
  • cup cherry tomatoes
  • red bell pepper
  • 1/3 C fresh green onions
  • 16oz rotini Pasta (50% whole grain )

Salad (Optional)

  • 1lb fresh bratwurst
  • 2 heads romaine lettuce


  • 2/3 C olive oil
  • 1 C fresh basil leaves (chopped)
  • fresh juice of 1 lemon
  • 2 small garlic cloves (minced)
  • 1/4 C red wine vinegar
  • 1 heaped tablespoon dijon mustard
  • salt and cracked pepper (to taste)


Serve this meal at room temperature or chill for a few hours before serving. You could leave out the fresh bratwurst for a vegetarian-friendly option and replace it with rinsed chickpeas.


Step 1
Make Basil Vinaigrette. In a food processor, combine garlic, basil, mustard,vinegar, and lemon juice. Pulse until the basil is chopped. Add the oil slowly and season with salt and pepper to taste
Step 2
Meanwhile, brown the bratwurst on all sides on high heat. Then, cook the Bratwurst on the stove in a covered skillet with a half inch inch of water on medium-high heat until the water evaporates and the sausage is cooked through. Set aside to cool.
Step 3
Chop the Bratwurst into bite-sized pieces.
Step 4
Toss the pasta, tomatoes, peppers, cucumbers, green onions, and salt and pepper to taste in a large bowl with the pasta.
Step 5
Toss pasta salad with 3/4 of the vinaigrette.
Step 6
Add the bratwurst and toss.
Step 7
Serve the pasta salad over greens with remaining vinaigrette drizzled over the greens.