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Lifestyle website of Professional Model and Nutritionist, Brooke Slade. 


Filtering by Tag: easy recipes

Recipe: Eggplant Bolognese

Brooke Slade


I know it's spring but (correct me if I'm wrong here), the craving for warm comfort foods is something that doesn't simply disappear at the sight of a tulip or weather forecast above 60 degrees.

There's something about slow-cooked, hearty foods that warms the belly (and heart) no matter what time of year it is. The recipe I'm sharing in this post is what I'd like to call a happy medium for those of us who want something hearty (but not heavy) for those rainy spring days and cool summer nights.

My eggplant bolognese recipe is a vegan-friendly, veggie-packed version of a traditional bolognese sauce.

In traditional bolognese we get rich, smoky flavors and creamy texture from ingredients like pancetta, beef and cow's milk. To create similar flavor and texture profiles (without using animal products or creating possible digestive issues), I use eggplant as the base to create a velvety, creamy texture and rely on spices like paprika, cumin and cinnamon for that richly-spiced punch we expect from a bolognese. 


Eggplant Bolognese

(vegan, vegetarian, dairy-free)

What You'll Need...

  • 1 whole eggplant, cubed

  • 1/2 large onion, diced

  • 1 tsp minced garlic

  • 1 tbsp chopped basil

  • 3 large tomatoes, quartered

  • 1 zucchini squash, cubed

  • 1 cup dry white wine

  • 1.5-2 cups water or veggie stock

  • 1 tbsp tomato paste

  • olive oil

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp cumin

  • 1/2 tsp thyme

  • 1/2 tsp paprika

  • 1 tiny pinch of cinnamon

Putting it all Together...

  1. Stage your cooking area. Make sure you have all of your go-to's (like salt, pepper, oils, towels) on-hand. Prep all of your veggies. Chop, dice and set aside. Also, portion out your other ingredients and have them ready to go. I promise, it makes the whole operation much easier.

  2. In a medium to large sized stock pot, heat 2 tablespoons of olive oil to medium high.

  3. Add diced onion to pot. Allow onion to cook until it becomes translucent (and you begin to smell that "Mmm...what are you cooking?" smell).

  4. Add minced garlic and a dash of salt to your onions and stir. Once you've incorporated garlic and onions, add your white wine. Two things here: 1. You don't want your fresh garlic to cook too long, it can burn easily. Add wine as soon as the garlic is evenly stirred into the onions. 2. Keep your face and body away from the pot when adding the wine, sometimes it can bubble or pop as the liquid meets the oil (speaking from experience lol).

  5. Add eggplant, zucchini and tomatoes to your pot. Stir and move the veggies around until they have mixed completely with the onions/garlic/wine mixture. At this point, its also a good time to season with salt and pepper (to your liking).

  6. Add 2 tablespoons of olive oil + 1.5-2 cups of water or veggie stock to your pot (this will help the veggies stew). Stir.

  7. Add the rest of your seasonings and herbs to the pot: basil, onion powder, garlic powder, cumin, thyme, paprika, cinnamon.

  8. Cover. Reduce heat to low. Allow to stew, on low for about 40 minutes, stirring occasionally.

  9. After the ingredients have cooked-down (your eggplant should be creamy and completely broken down) stir in your tomato paste and allow to cook, covered, for another 5-10 minutes or so.

  10. Taste your bolognese and add any salt or pepper it may need. (I season a few times throughout the cooking process and taste at each step, especially with stews or foods that cook for a long time. The flavor can change many times during the process.)

  11. Allow bolognese to sit for about 10 minutes, to thicken and cool.

  12. Serve over your favorite pasta or garlic bread. Nom!




Recipe: Anti-Inflammatory Superfood Smoothie

Brooke Slade

Starting your day with a smoothie is a great way to fill your stomach and meet your body's nutritional needs in very little time. This particular smoothie recipe caters to those looking to avoid inflammatory foods and address inflammation. Inflammation is the body's response to injury, stress, viruses, bacteria, toxins and more. A few of the ways it can show up in the body are:

  • swelling

  • fatigue

  • headaches

This recipe yields 12g of protein, 18g of fiber, antioxidants and adaptogens while providing a healthy dose of anti-inflammatory ingredients like cinnamon, turmeric, blueberries and raw oats. 

Anti-Inflammatory Superfood Smoothie


Nutrition Points

12g Protein

18g Fiber




Digestive Enzymes



* anti-inflammatory, + adaptogen, ^ aids digestion

  1. 1/2 cup raw oats * + ^

  2. 1/2 cup frozen organic blueberries * ^

  3. handful of fresh blueberries

  4. 1/2 fresh banana, sliced ^

  5. 2-3 fresh strawberries, sliced

  6. 1/4 cup grain-free granola * ^

  7. 1/2 cup frozen organic pineapple chunks * ^

  8. 1 cup fresh organic spinach *

  9. 1/4 tsp cinnamon *

  10. 1/2 tsp turmeric * +

  11. 1 tsp raw maca powder

  12. 1 tbsp chia seeds *

  13. 2 cups milk substitute (almond milk, rice milk, etc.)

*items 3, 4, 5 and 6 not needed for drinkable option


1. Place oats, blueberries, pineapple chunks, spinach, cinnamon, turmeric, maca and milk substitute into blender. Blend for about 60 seconds. For a smoothie bowl, choose "puree" option, for a drinkable smoothie, choose "liquify" option.

2. Smoothie bowl option: Pour smoothie into bowl and top with granola, strawberries, chia seeds, banana and blueberries. Enjoy! Drinkable option: pour into cup, top with chia seeds and enjoy!


Recipe: Dairy-Free Pumpkin Pecan Muffins

Brooke Slade


Notice a theme here?

Continuing what seems to be an emerging pumpkin theme (throwback to last week's Pumpkin Spice Mask), I'm here with a simple and tasty pumpkin muffin recipe. These delicious muffins require only about 30 minutes of your time and many ingredients that you, most likely, already have in your pantry. Just in time for your Friendsgiving + Thanksgiving festivities, these muffins are good for breakfast or dessert (try them warm with ice cream [non-dairy for me] or sorbet, yum!).

Dairy-Free Pumpkin Pecan Muffins


Nutrition Points


206 calories

12.3g fat

3.8g fiber

5.2g protein


  • 2.5 cups whole wheat flour (nutrient boost!)

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp vanilla extract

  • 1/2 tsp pumpkin spice seasoning

  • 1/2 cup organic canned pumpkin

  • 1 cup chopped pecans

  • 2 tbsp turbinado sugar

  • 1 egg

  • 1 cup non-dairy milk (I always use soy for baking)

  • 1/4 cup melted coconut oil


Putting It All Together

1. Preheat oven to 375º

2. Add all dry ingredients, including pecans, to a large mixing bowl and blend together with a large spoon or whisk until evenly mixed.

3. In a separate bowl, add all wet ingredients, except for coconut oil. Whisk all wet ingredients together until evenly mixed.

4. Add the mixed wet ingredients to the mixed dry ingredients. Stir, using a large spoon (or mixer) until ingredients are well blended. The mixture should be thick and spoonable. 

5. Finally, mix in the melted coconut oil. Set batter aside.

6. Oil or add liners to muffin tins (I use liners). 

7. Using a ladle, large spoon or measuring cup; fill muffin tin with batter about 2/3 of the way. You want to leave room for the muffin to rise. 

8. Place tin in the oven. 375º for 18-20 minutes. You'll know your muffins are done when you can stick a fork or toothpick through the center and it comes out clean.

9. Let cool for about an hour...

10. ENJOY!

Makes 12-16 muffins.

If you're not dairy-free, you can easily make this recipe with your dairy goods. Just substitute the non-dairy milk with regular milk and the coconut oil with butter.