We checked out the Kihei Caffe while in Maui. It’s a busy spot – so get there early! Any later than 9:15am, expect to wait in line. This joint is cafeteria style – you wait in line to order, grab a table, then they serve your grub to you. My husband ordered the Mac Nut and Banana pancakes and I had to try out their loco moco. Let me start by saying these portions are HUGE! The loco moco was delicious for the fact that I got it with fried rice instead of white rice, and that the gravy was DEEEELISH! You could tell it was homemade gravy. The pancakes were filling and amazing and of course we had to have it with the coconut syrup!
Check this place out if you get a chance!
Recently, muffin making has been a ‘thing’ in our household. I usually make a ton so my husband can take them to work during the week. I put whatever I can find in them from zucchini to carrots to apple to banana… With chia seeds and oatmeal too!
I’ve never been a huge baker but I figured I should have some go-to recipes like these. Ready for the fail-safe recipe?
Ingredients (these are the ones I use):
3 cups of organic flour
1 cup of organic sugar
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1 tablespoon of vanilla extract
1.5 cups of yogurt
3 eggs (2 whole, 1 egg white)
1 stick of butter (8 tablespoons)
Additional items based on preference:
2 tablespoons of chia seeds, 1/2 cup of old fashioned oats, 1/2 cup chocolate chips, 1/2 cup chopped or grated veggies or fruit of choice, 3 tablespoons of peanut/almond/cashew butter and the list goes on!
Feel free to substitute coconut oil instead of butter as well 🙂
1. Preheat oven to 375 degrees.
2. Mix all dry ingredients together.
3. Slightly melt butter.
4. In a separate bowl, whisk all wet ingredients together.
5. Fold in the wet ingredients to the dry ingredients gently. Be sure to not over mix!
6. Add additional ingredients of choice.
7. Spray the heck out of your muffin tin! No lining needed.
8. Fill your muffin tin with scoops of the mixture until it is filled to the top.
9. Bake for 25-27 minutes. Use a toothpick to see if it’s done! Cooking time may vary depending on the type of ingredients you choose.
10. Take out of the oven and let rest for 5 minutes.
Sometimes the best things in life are the most simple! I love this combo: one slice of toasted multigrain bread, a tablespoon of natural peanut butter, 5-6 slices of banana and a drizzle of honey! I can never get enough!
Total carbohydrates: 35.5 grams
Here is the breakdown:
1/2 underripe banana: 11-12 grams
Multigrain bread: 17 grams
1 T of natural peanut butter: 1.5 grams
1/2 t natural honey: 6 grams
They’re really not as bad as people claim. Of course, like everything else – moderation is key.
Every morning I have two hard boiled eggs and I leave half of the yolk in it. Throw a dash of sea salt and your fave hot sauce on it! (Mine is Siracha or tapatio) Easy. Quick. Healthy. On the go. Breakfast is necessary to kick start your metabolism for the day!
Check it out:
With warm lemon water! It was an awesome weekend away I a beautiful place with delicious foods – but one it’s time to get back to that wonderful 80/20 rule. Lemon water has many health benefits such as balancing pH, kick starting your metabolism, getting your digestive system moving and cleansed as well (if you know what I mean!).
This recipe is easy, looks pretty, and is healthy! You can modify the meat/veggie mixture to your taste and liking of course. That’s the beauty of this recipe, it’s all relative! Try it out 🙂
Baked Eggs in Bells
4 red or yellow bell peppers cut in half lengthwise and seeds removed (leave the green stem intact for looks if desired)
1 cup diced zucchini
1 cup diced yellow onion
1 cup diced portobello mushrooms
2 garlic cloves, minced
6 oz cubed pancetta or diced meat of choice
Cooking oil of choice (we use coconut oil)
Sea salt and pepper to taste
Optional: Fresh Herbs for garnish (basil, cilantro, chives etc.)
1. Preheat oven to 375.
2. Place bell pepper halves on a baking sheet and roast in the oven for 15-20 minutes.
3. Meanwhile, saute meat and onions together in the coconut oil over medium to medium high heat until the onions start to soften and the meat begins to brown. Add the minced garlic, zucchini and mushrooms and saute until the zucchini are al dente.
4. When the bell peppers are out of the oven, drain any moisture and pat dry with a paper towel. Fill each bell pepper halfway with the veggie/meat mixture.
5. Depending on the size of your bell pepper, you may be able to use two eggs. We often use one whole egg with yolk plus one or two egg whites for more protein!
6. Place the stuffed bells in a large casserole dish or small baking sheet, cover with foil and bake at 375 for 35-40 minutes – until the egg whites are set. Check after 20 minutes. If you have a smaller bell pepper with one egg, your cooking time will most likely be 25-35 minutes depending on your oven and how you like your yolks.
7. OPTIONAL – top with fresh herbs, diced tomato, or avocado.