I couldn't help myself ..

5 DAYS! Okay, okay.. so I said I wouldn't update until the day before I leave but this is a good distraction and break from studying for finals ;)

Yesterday, I received an email from my professor, Dr. Probart, concerning our Mediterranean Diet class! Thankfully she provided some important information regarding our week-long trips to various locations around Europe.

Rough outline of Itinerary:
1st weekend in June: COOKING CLASS! :)
2nd week in June: Travel South- Pompii, Greek Temples on the Med Sea
Return to Rome (1 or 2 nights)
3rd week in June: Travel North- Florence, Modena and Parms

Looks like we've got a lot planned so far & it makes it extremely difficult to concentrate haha. Wish I could provide some more info but that's all I know so far. Can't wait!
* if anyone has a twitter feel free to request to follow me! @asmit18 :)

xo Ali

- Also, I've been following a lot of blogs lately and one of my favorites is called, Clean Green Simple
She has so many wonderful recipes (and she is a professional photographer so that makes the food look even more enticing). In addition, almost all of her recipes are vegan and gluten free ;)  Recent post that I MUST try this summer.

Grilled Eggplant Stacks (Vegan, Gluten Free, Soy Free, Low Fat, Refined Sugar Free)

Makes about 8 stacks
Ingredients:

• 1 large eggplant, sliced into 1/4-1/2 inch slices
• 2 tomatoes, sliced into 1/4-1/2 inch slices
• 1 (15 oz) can of white kidney (cannellini) beans
• 1 tsp salt plus about 2 Tbsp for sweating the eggplants
• 2 tsp lemon juice
• 1 Tbsp fresh basil (about four large leaves) plus several sprigs or leaves for garnish
• 1 tsp olive oil
• 1/4 tsp garlic powder (or about half a clove of fresh garlic)

Direction:
1- Spread eggplant slices out in a single layer on cutting board. Sprinkle both sides with salt and let sit for 30-60 minutes.
2- In a blender/food processor, combine beans, 1 tsp salt, lemon juice, basil, olive oil, and garlic powder. Blend until well combined.
3- Preheat grill or boiler to medium-high. Once eggplants are finished sweating, rinse salt off and place on the grill/broiler for about 3 minutes per side, until softened.
4- Assemble stacks by laying a slice of eggplant, a slice of tomato, another slice of eggplant, and about a tablespoon of the bean spread. Top with a sprig of basil.
(picture & recipe from Clean Green Simple Blog)