Bonnie Carroll's Life Bites

HAPPY 4TH OF JULY and we hope you are enjoying your summer with family and friends.

Our hotel feature this month is on the Marrakesh - Romantic escape to the dessert with every state-of-the-art comfort and style. Enjoy a day in the open market buying exotic gifts, sunbathing by the pool and the soothing silence of the night dessert during dinner.

Sips has some great wine festival news, including the Central Coast Wine Classic 2016. Culinary Coup is full of great restaurant and food news. Look for film, food & wine events to enjoy around the world. Events include Summer Solstice in Santa Barbara.

Montage Beverly Hills Hotel hosted the 2016 ISPA gathering that attracted health and spa media to learn about "what's new in the spa world." Our BookBites has some fabulous take-along books for reading on the plane.

We are adding a new feature "By Air" on air travel in the "Wheels" section giving kudos to Airlines providing great service to travelers. Take a look to see who we are featuring each month.

VA Spa by Four Seasons is the epitome of luxury, renewal and beauty. This is where guests will experience an authentic Bohemian spa encounter. Highlights include mineral baths, five large treatment rooms including a couple’s suite, plus two spa baths, a vitality pool, separate steam and sauna rooms, a lounge area, and unique treatment menu provided by three cosmetic lines. Story in Spa Baby Secret section.

Pray for peace - pray for all the people who were hurt and lost their lives in Turkey. Pray for those leading our Country and all the men and women in our armed forces fighting in foreign lands!

Happy Birthday to my daughter Mary (July 12), my darling grandson Leo (July 15) and my adorable GG Nolan (July 2) . . . you are all loved so much!

4th of July Healthy Egg-cellent Breakfast Quesadilla courtesy of Pritikin Longevity Center

Pritikin Breakfast Quesadilla.jpg

Ingredients

1 cup diced assorted vegetables (the more colors the better!)
½ cup egg whites
¼ teaspoon freshly ground black pepper
1 whole-wheat, low-sodium lavash thin bread
3 Tablespoons shredded fat-free mozzarella cheese
1 Tablespoon chopped fresh cilantro leaves (optional)
2 Tablespoons fat-free sour cream
¼ cup pico de gallo (no salt added) or no-salt-added salsa (such as Enrico’s brand)

Procedure

In a medium nonstick skillet, sauté vegetables until beginning to brown. Add egg whites and scramble. Season with black pepper.
On a warm griddle or flat-top grill, place lavash thin bread and let the side facing the heat get hot.
Turn the bread over on the griddle or grill, and sprinkle the cheese on top side.
On half of the top side, spread the vegetable scramble and cilantro.
When the cheese begins to melt, fold the thin bread in half to cover the vegetables. Press firmly, using a tool like a large firm spatula or bottom of a pan. Flip on the other side, grill for about 2 minutes, and press.
Remove from heat. Cut quesadilla into four pieces. Serve two pieces per person with fat-free sour cream and salsa on the side.

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Summer Cognac Cocktails

Sips has some refreshing cocktail ideas using Mathilda and Pierre Ferrand Cognac products. Cheers!

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