SWITCH IT UP (IN BED AND ON THE TABLE FOR DINNER)

DIFFICULTY LEVEL: OY!

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Sometimes, you need a little variety in your life.

Whether its changing the way you drive to work one random morning, checking out a new restaurant-- or maybe even wearing a wig to bed (if you know what I mean)!

Why not try a Tapas night at your place?

Tapas are essentially appetizers... or, how I like to refer to them, "finger food."

So, switch it up and do a night of drinks and tapas with a loved one.

Here is a beginner's tapas: my low carb chicken quesadilla.

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• Rotisserie Chicken from the grocery store
• 1 package of a shredded cheese blend
• Low carb tortillas
• Pre-made guacamole (OR 1 avocado, diced with a squirt of lemon juice)
• Salsa ( I prefer the fresh Pico de Gallo in the fridge section)
• Sour cream (optional)
• Jar of diced jalapenos (optional)
  

Don't bother cooking the chicken yourself. You need to save your energy.

Shred the chicken with two forks, breaking it up into small pieces.

In an oiled pan, place your tortilla flat. Sprinkle with cheese first, then the chicken.

Add jalapenos for heat if you'd like. Wait until the cheese starts to melt, and fold the tortilla in half. Let it sit for a moment, then transfer to plate.

How to Plate: Use a pizza cutter to slice to quesadilla into 4 slices. Customize your toppings with pico de gallo, guacamole, sour cream, or even a sprinkle of more cheese!

DAILY HEEL WATCH

Christian Louboutin's City Heel (courtesy of Barneys New York)

I love the architectural Art Deco aspect of these.

DAILY HEEL WATCH

Miu Miu's A Line Nude Pump (courtesy of Barneys New York)

HELLO, GORGEOUS!

JUST BEET (MOZZARELLA ENDIVE SALAD) IT

DIFFICULTY LEVEL: OY VEY / OY VEZ MEAR

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Let me just first point out the importance of going out to eat. Besides helping the economy every once in a while, dining out can serve many-a-nights inspiration.

Just this past weekend, I went to the new and very hip hot spot, CECCONI'S on Robertson.

Besides the handful of "celeb sightings," my eyes fell on the gorgeous Arabescato marble floors... and onto the table as they served me the below dish.

This is my simple take on it, of course.

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• 4 Beets
• Container of Mozzarella (in water)
• Bag of Arugula ( I used a mix)
• Endive
  
• Olive oil and Balsamic Vinegar
• Salt and Pepper

I can't stress the importance of buying gourmet olive oil and balsamic vinegar. It can be pricey, but the quality is priceless in a dish like this.

First, wash and cut the beets into small pieces. Spray a baking tray and toss them in the oven for about 15 minutes on 400 preheated. The reason I consider this dish an "OY VEZ MEAR"is because of the beets. Remember to wash your hands thoroughly while dealing with the beets. The only color I like on my hands is on my nails.

While the beets are in the oven, rinse the arugula and chop the endive.

In a small bowl, quickly stir 2 parts olive oil and 1 part balsamic vinegar together. Add salt and pepper to taste. A squeeze of lemon juice is optional!

Remove mozzarella from water and chop. Sprinkle with salt and pepper separately. When the beets are done, add them to the greens and toss with the dressing. Add the mozzarella, saving the best for last.

Plate and enjoy!