What I Ate on Vacation

Hi guys! It’s been so loooong! I have been traveling a lot this summer and eating lots of yummy food. I love indulging and being open minded when going on vacation. I make as many healthy decisions as I can, but I’m going to eat what I want! So, I decided that after I got back from my summer vacation I was going to start eating refined grain and sugar free. Since I have a huge sweet tooth and love carbs, I knew this would be hard for me but I was up for the challenge! More on the sugar-free stuff in a post later today.

On vacation this summer I went to a lot of different places and ate so much delicious, fresh food. I wanted to share some of my favorite meals on this blog. Not all of them are 100% clean or healthy, but it was vacation, soooo it’s okay. Right?

 

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One of the best meals of my summer, this was fresh caught wild salmon with quinoa, veggies, arugula, and vanilla corn puree at Pyramid Bistro in Aspen.

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This amazing kale salad was made with kale, peanuts, mint, cabbage, and a spicy peanut dressing at White House Tavern in Aspen.

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Beautiful sushi from Asie in Aspen- kiwi yellowtail, strawberry vegetable, and double salmon rolls.

 

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Starting the morning right with the belgian waffle from Founding Farmers in D.C.

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Although not a great picture, this fresh fruit and veg salad from Bodega in Georgetown was so flavorful and I had some patatas bravas with it too- delicious!

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Back in the Bay at Jane on Fillmore St. In SF- chinese chicken salad minus the chicken, plus avocado.

 

 

 

 

A Book + Delicious Eats!

I was at the bookstore yesterday and was looking through the cookbook section (per usual) when I came across the book Relish: My Life in the Kitchen by Lucy Kinsley. A memoir told in comics following Lucy’s life growing up in the food world, the story really reminded me of my love of simple, delicious food. It shows food in a different light than the average person or the media sees it- it celebrates all food, everything from McDonalds to the top Michelin-star restaurants in France, simply because food is food and should be appreciated. It means something different to everyone, but it is our connection to the earth, our bodies, and each other. That’s something to celebrate. Although I did not purchase the book, I will surely be back at the bookstore soon to be that annoying person that sits in the store reading for hours but never actually buys anything. If anyone is looking to be inspired back to the basics of a good bite, I highly recommend picking up this book!

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Photo from The Kitchn

Back to today! One of my favorite people in the world is in town to visit me for the next few days and I am so happy happy! She is a food lover and a vegan (check her out on Instagram @veggie_girl) and we spent the day exploring SF and eating tons of yummy food (duh!) The first place we went to was Judahlicious for breakfast. Settled near the end of Judah Street in San Francisco just 5 blocks from Ocean Beach, this little spot was so quiet and delicious. We were the only people inside! The staff was extremely friendly and the food was so good. They have a huge amount of vegan options as well as some smoothies made with dairy, and smoothies without dairy too! We were here for breakfast, but I would definitely come back for lunch. Lots of raw options and the salads looked so good (not too expensive, either!)

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For breakfast my friend and I split the original Acai bowl (delicious and huge, pictured below) and a vegan waffle with blueberries. Both were amazing. I will definitely be back here soon! After that we walked down to the beach, our bellies filled with yummy vegan food, and watched the surfers for a bit. It was an incredible, peaceful, and beautiful morning. I feel so lucky to be able to live in such a great city with such great food! This meal was followed by lunch at Pizzeria Delfine in the Mission (too hungry to take pictures before eating, haha.)

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Vegan Blueberry Muffins

photo-2Yesterday I had a craving for blueberry muffins. I tweaked the recipe a bit because I am not a big fan of a very sugary muffin, and it still turned out delicious! The surplus of blueberries in each bite and the not-too-sweet dough made for a fresh and flavorful muffin. In addition, this recipe takes only ONE bowl and just 10 minutes! Also, these muffins puff up so nicely and are perfect right out of the oven smothered in peanut butter. Enjoy!

Recipe adapted from Slow Club Cookery:

  • 1 c whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1/2 c oat flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 c honey (I am not an ethical vegan so I choose to use honey. This can easily be subbed for 1/4 c sugar)
  • 1 c non-dairy milk (I used oat milk)
  • 1/4 c applesauce
  • 1 tbsp neutral oil (such as canola)
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 2 c fresh or frozen blueberries
Combine flours, baking soda, salt, and stir to combine. Add milk, applesauce, oil, vanilla, and vinegar. Stir until all ingredients are well combined. Add in your frozen blueberries and gently fold to incorporate. Fill your well greased muffin tins 2/3 full. Bake for 20-25 minutes, or until tester inserted into the center comes out clean. Let cool 5-10 minutes before eating, and store in an airtight container for up to 3 days, or in the fridge for a week.

 

Dinner \\ Sunday June 8 2014

photo-2 copyDinner tonight was so delicious and EASY! For the summer squash+zucchini pictured above, I simply sliced three small summer squashes into thin slices. Then, I put them on a baking sheet and coated them with a small amount of oil, garlic, and pepper. I put them in the oven for 20 minutes at 400 Fahrenheit, mixed them around a bit, and then put them in for 20 more minutes! Perfectly roasted and so flavorful.

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Part two of dinner was sweet potato fries and homemade guacamole (insired by @mimis_meals, check her out on instagram!) For the fries, I sliced 2 small sweet potatoes, put them on a baking sheet and coated them with 1/2 tbsp corn starch, rosemary, garlic, pepper, and paprika. Those went in the oven at 400 Fahrenheit for 25-30 minutes and were mixed halfway through. For the guac, I took 1/2 avocado and mashed it with lemon juice, salt, and pepper. Now I’m going to finish this off with dessert- a mini chocolate peanut butter cup from Belle Gibson’s app, the Whole Pantry (made those last night.)

Thanks for reading,

Gabi