Working out is an amazing thing to be doing on Saturday mornings and Sylphide helped me get out of bed early a few weeks ago. What they did was host a healthy breakfast and workout sessions, seasoned with an hour talk with a cool and hip nutritionist called Nadine Issa. We talked about how to sustain a healthy lifestyle but still enjoy the meals we love and cherish, so I thought I’d share what I basically learnt on that day.

First and foremost, if you feel like giving up during the first few days, it’s absolutely normal. The thing is, you need 21 days to change a habit, so do it! Take baby steps and change habit after habit. This will ease you into being a healthy person who indulges from time to time (I insist). Now moving on to healthy eating and food facts, I added quite a few to my list on that day. Here goes.

In food, you must think small and diverse.

A typical meal should look like this:

light eggplant recipe | Breadonbutter

Water is the most important thing! Drink 2 liters per day and make sure to have 3 cups of vegetables and 2 cups of fruit every day.


One medium fruit counts 60 calories, which is the equivalent of 10 cherries and 10 grapes. An important thing to know is that you need to variate the fruits you eat everyday to get different types of antioxidants into your body.


Even in greens, the more shades, the better. This way, you also get various types of antioxidants. Also, the darker the greens, the better.


Fibers prevent cancer so choose your food wisely. Make sure you select ingredients rich in vitamins and antioxidants. Avocado and olive oil have lots of benefits and are considered to be the good type of fat.


Trends in food come and go but some of them stick. My favorite “trend” is seeds: Chia seeds and flaxseed contain omega 3, fibers and antioxidants. I like to sprinkle them on my salads or mix chia seeds with hot water to replace eggs in my cakes.

Goji berries are the new thing now. I loved the fact that for the Chinese, goji berries are called red diamonds because they help people live longer. You can eat them raw or in water, they’re good for sleep and sports, but they can interact with some medicines so make sure to ask your doctor or nutritionist.

We came back home packed with Sylphide cheese. I was surprised to see a box of Goat Sylphide so I gave it a try on a weeknight for a light dinner.

Light Eggplant With Cheese Recipe

light eggplant recipe | breadonbutter

What you’ll need (for 2 persons)

  • 1 large eggplant, sliced
  • 200 g fresh mushroom, diced
  • A bunch of fresh basil
  • Olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp chili flakes (optional)
  • 3 cubes of Sylphide goat or fresh mozzarella if you prefer

How to make it

  1. Place the eggplant slices on a baking tray and sprinkle with olive oil. Cook them in a pre-heated oven (180 degrees celsius) for 30 minutes or until tender.
  2. Meanwhile, in a pan, heat 1 Tbsp of olive oil then add the mushrooms and cook until slightly brown. Add the basil, garlic powder, salt, pepper, chili flake and some more olive oil. Cook until the mushrooms are tender and golden, then add the Sylphide cheese and mix to combine.
  3. Once the eggplants are cooked, place them on a serving plate and top them with the mushroom mix.
  4. If, however, you decide to use the mozzarella, turn off the fire, place the mushrooms on top of the cooked eggplant slices and place in the oven until the mozzarella has melted.

Enjoy a light and absolutely guilt-free meal!

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