Eggplant Fiesta Ragout

Eggplant Fiesta Ragout


Chef & Child Ingredient of the Month, July 2015


1 tablespoon coconut oil
1 pound Italian or Asian eggplant, unpeeled, cut into ½-inch cubes
1 medium red onion, coarsely chopped
1 medium red pepper, diced
¼ cup cilantro, chopped (a mini food processor or spice grinder is helpful, if available)
½ cup of your favorite prepared salsa (choose your preference, from mild to hot)
1 cup black beans, precooked
½ to 1 teaspoon salt




To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 1/2 to 2 hours. Drain and rinse.

Heat oil in a large saucepan on medium heat, then add eggplant, onion, and red pepper. Sauté until eggplant is cooked through and onion is translucent, 5 to 10 minutes. Turn off heat and mix in cilantro. Let the caponata stand for 10 minutes to blend, then add salsa, beans, and salt. Serve at warm or at room temperature with tortillas, rice, or your favorite grain.

Reprinted with permission from the American Culinary Federation and Credit:Chef & Child Ingredient of the Month, July 2015

UFA is now Live!

UFA is now Live!

Download the NEW Csweat Ultimate Fitness App today! Available in the Apple and Google play stores.

  Or visit www.celebritysweatufa.com today to register!

Weekly Fitness Tips, Healthy Recipes, Military Motivation, Pre/Post Workout Tips, and much more!

Check out this recap from the 19th annual Celebrity Flag Football Game!



Celebrity Sweat is excited to announce that we co-hosted the 19th annual Celebrity Flag Football Challenge with SunTrust and the Atlanta Braves at  SunTrust Park, in Atlanta Georgia on Feb. 2, 2019.  

The 2019 game featured an epic showdown between last year’s winning QB – Doug Flutie coaching Quavo’s team against fellow football alum Michael Vick with Hall of Famer Michael Irvin. The team rosters were:


Doug Flutie – Captain

Quavo – Quarterback

Roscoe Dash- Musician

Jarvis Landry – Browns

Jalen Tabor- Lions

Warrick Dunn – Falcons Alum

De’Vondre Campbell – Falcons

Darius Slay – Lions

Offset – Musician

Tyron Woodley – UFC Champion

Cazzey Cereghino – HollywoodStuntman

Desmond King– Chargers

Rashad Ross – NFL


Michael Vick – NFL AlumQuarterback

Michael Irvin – Captain

Brian Jordan – Alumni Falcons/Braves

Melvin Gordon – Chargers

Devin Hester – Falcons Alum

Brian Poole – Falcons

Davon Godchaux – (Dolphins)

Bryan Braman – NFL

Donovan Carter – HBO

Chris Lofton – HBO

Trai Turner – Panthers

Johnson Bademosi – Texans

Chris Manhertz – Panthers

Our Honorary Captains were Andre Reed and Atlanta fan favorite & dual athlete Brian Jordan.

This year’s winning team was Team Flutie, and the game MVP honors were shared between Doug Flutie and Brian Jordan.

The event included a Pre-Game Show featuring Mays High School band and cheerleaders, and pro mascots from the Braves and the Falcons. 

We also featured our annual Military Scrimmage, where members of our Armed Forces were able to scrimmage against the pros prior to Kick-off. Then we teamed up with Top Dogg K9 Foundation to present a special Service Dog to deserving local Vet.

Check out some game highlights below!

We would like to thank this year’s event partners: 



We would like to thank this year’s media partners: 11 Alive, KICKS 101.5 FM, ROCK 100.5, Q100, TALK 106.7, Atlanta Journal Constitution.



This year’s event benefited; Heroes Sports, Top Dogg/Vdogs K9 Foundation, and The Wounded Warrior Project 

We also had representation from Warrior Wishes, 4theFallen, Ft. Benning, The Marines, Navy and Army.

Special thank you to this year’s Official Equipment Partners:

This event is not affiliated, endorsed or sponsored by Major League Baseball or MLB Properties.

See you all next year in Miami!

Gluten Free Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Muffins




¾ cup sweet sorghum flour
¾ cup brown rice flour
1 t. baking soda
½ t. xanthan gum
¼ t. guar gum
¼ t. salt
2 large ripe bananas, mashed
¼ cup vegetable oil
¾ cup granulated sugar
¼ cup unsweetened applesauce
1 large egg, beaten
1 t. vanilla
½ cup semisweet chocolate chips





Preheat oven to 350°F. Coat standard 12-count muffin tin with cooking spray. In mixing bowl, combine sorghum flour, brown rice flour, baking soda, xanthan gum, guar gum and salt. In separate bowl, cream together bananas and oil. Add sugar, applesauce, egg and vanilla; mix well. Add flour mixture to banana mixture in three parts, stirring well after each addition; fold in chocolate chips. Pour mixture into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted into center of muffin comes out clean. Cool on rack.


12 muffins

Credit: Clemson University’s Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, February 2012

Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti



  • ¼ cup (60 mL) split red lentils
  • ½ cup (125 mL) butter, at room temperature
  • ¾ cup (175 mL) granulated sugar
  • 1 large egg
  • 1 lemon, finely grated zest plus juice
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ¾ tsp (1 mL) salt
  • 1/3 cup (75 mL) poppy seeds
  • Lemon Drizzle
  • ½ cup (125 mL) confectioner’s sugar
  • 1 Tbsp (15 mL) cream
  • 2 tsp (10 mL) lemon juice

1. Preheat the oven to 350°F (180°C).

2. Bring 1 cup (250 mL) of water to a boil in a small saucepan; add the lentils and cook for 12 minutes, or until very soft. Drain well and set aside to cool slightly.

3. Into the bowl of a food processor, place the butter, sugar, egg, and lemon zest and juice. Add the lentils and pulse until well blended and smooth. It may look curdled–that is fine.

4. Add the flour, baking powder, and salt and pulse until the dough begins to come together. Add the poppy seeds and pulse once or twice, then carefully remove the dough and knead it once or twice with your hands. If it is really sticky, do this on a well-floured surface, incorporating a little more flour into the dough.

5. Place on a parchment-lined baking sheet and with dampened hands, shape into 12-14 inch (31-36 cm) long log, and then flatten to 3-4 inches (8-10 cm) wide. Bake for 25-35 minutes, or until pale golden and set. Remove from oven and let cool completely.

6. Reduce the oven to 275°F (150°C). Once the biscotti log has completely cooled, slice on a slight diagonal into ½-inch thick slices and return to the baking sheet, sitting them upright, spaced at least one inch (2.5 cm) apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.

7. Whisk together the confectioner’s sugar, cream, and lemon juice. Drizzle over the cooled biscotti and leave until set.


18 servings

Credit: Courtesy of Canadian Lentils

Reprinted with permission from the American Culinary Federation