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.
Do you love deep dish pizza? I do. Can you eat this all the time? Definitely not. We decided to treat ourselves last night. And boy did we ever!
This was a first time for me and it was ridiculously delicious! The crust was crispy on the outside and soft on the inside. Served and fully loaded with TONS of mozzarella cheese, plenty of toppings and served in a sizzling hot pizza pie (3+ inches deep) tin – it was truly a treat for us!
Check out our leftovers – three pieces of pizza weighing in at a whopping 2.2 pounds!! Of course, the take out container must weigh a bit of that also… But close enough! If you get a hankering for some scrumptious deep dish pizza pie, and you’re in the Sonoma County area, head to Old Chicago Pizza in downtown Petaluma.
Oh and you probably don’t want to know the nutritional facts but… (These are approximations)
Ok.. Snacking isn’t always bad but I LOVE chips. I love the saltiness and the crunch – yes, I plead guilty. Recently we went to Costco (we love that place) and found these chips made from chickpea flour. We didn’t open them for a week or so and when we did – we nearly ate the entire bag!!!!! Gluten free, vegan, dairy free, lightly salted… Done and done. Try them. Get them. But beware… You might get addicted to them too!!
We love this place. I can honestly say this restaurant is the most tasty, biggest bang for your buck, and cozy place in Carmel. I may be biased as it is the place I had my first job as well!
I can honestly say everything is delicious.
My favorites are:
1. Pan fried oysters with the most delicious sauce (I could drink it)
2. Tempura calamari.
3. Almond seabass
4. Tuna tartare
5. Seafood pasta
6. Tempura combo
7. Curried rice
8. Curry shrimp soup
9. Tempura banana sundae
10. Green tea sundae
Cheers to the weekend!
For those that have apricot trees, I’m sure there are so many that you don’t know what to do with them!
We recently acquired some from my future in-laws, and as they were sitting in our fridge, I was trying to figure out what exactly to do with all of these yummy fruits…
Of course, my go-to is butter. Who doesn’t love to spread fresh homemade fruit butter onto your toast, pancakes, muffins, waffles, oatmeal or on top of some ice cream! Yum!
Here is the recipe, it is quite simple!
40-50 small apricots
1 cup organic raw sugar
1.5 cups coconut sugar
1 teaspoon nutmeg
1 tablespoon cinnamon
1 teaspoon allspice
1 dash ground cloves
1.5 teaspoon lemon juice or apple cider vinegar
1. Rinse apricots!
2. Cut apricots into halves or thirds, remove pits and place into slow cooker.
3. Add all sugar, spices and lemon juice and stir it in!
4. Keep stirring until all sugar is mixed in.
5. Turn slow cooker on low for 8hrs.
6. Once finished, use an emulsifier to blend contents.
7. Take the top off, turn off slow cooker and let it cool for an hour or until room temperature. This will help thicken the consistency.
8. Can, and enjoy as desired!
Sometimes, life just doesn’t warrant preparing meals. Many times, I will go into a grocery store thinking with my stomach and then paying for it afterwards! I’ve personally come to the conclusion that it is just not worth it.
I have noticed recently that my stomach is SO much more sensitive to various foods – specifically anything fried, with dairy or too much sodium. Unfortunately I am not one of those people anymore with a stomach of steel. I guess this is what getting older partially means! In any event, I’m usually starving by the time it is 11:30am and that feeling of “I will eat anything” kicks in. There is a grocery store right down the street from my work and I have found that my “go-to” lunch is really quite simple yet fulfilling, delicious, inexpensive, protein-packed and healthy (for the most part). I can easily make this at home also and here is what it is…
One cucumber – sliced thinly (this is in place of a slice of bread)
Chicken salad (store bought)
Or if you choose to make it yourself:
Shredded chicken breast
1T vegan mayo, or olive oil mayo
1/2t yellow curry spice
5-6 pieces of diced pineapple
1/4 stalk of celery diced
Dash of turmeric
Dash of cumin
Pepper to taste
Salt to taste
Add all ingredients together (except for cucumber) in a bowl and mix until the right consistency. If you want more moisture, add a teaspoon of chicken broth. If you’re a mayo person, add more to your liking.
Apply a spoonful of the chicken curry mixture into a slice of cucumber!
Keeps in the fridge for 2-3 days and it is one of those recipes that is even better the day after!