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food: coconut steel cut oatmeal

this is a pretty long overdue post… i actually drafted this back in february and just didn’t get around to finishing it.
but, i did definitely want to share the recipe with you all because i thought it was a good one…

eating breakfast is an ongoing struggle for me.  i know its important, but i also know that laying in my bed until the last possible moment is important a lot of days too.
and because i know that productivity first thing in the morning isn’t a consistent strength for me, i have been working on ways to make it easier on myself.

juicing has been a big help for me.  i make juice the night before for the next morning, sometimes for 2 days… and i clean the juicer, put everything away and just have to grab a juice on my way out the door in the morning.
but honestly (and maybe TMI),  my insides can’t handle juice every day of the week.  its also a lot of sugar and so i try to juice two or three times a a week and thats it.

and i’m really breakfast picky.  my stomach is sometimes demanding and finicky in the morning.  i generally don’t like sweet breakfasts, it has to be savory… and in the past, the more carbs the better.  and i don’t love eggs.  so i’m a tough customer when i’m in a rush.

i came across this recipe for steel cut oatmeal that can be premade and reheated and decided to give it a shot.  i was pleased with the results…

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Here’s the recipe I was working from:

  • ½ cup unsweetened coconut, toasted lightly
  • 1 cup steel-cut oats
  • 1½ cups water
  • 1½ cups coconut milk (canned)
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons sugar or preferred sweetener (optional) {i used maple syrup}
  1. Place steel-cut oats, water, coconut milk, and salt in a medium-size saucepan over medium heat. Stirring occasionally, bring ingredients to a boil, then reduce heat to medium-low and simmer for 20 minutes until thick and creamy.
  2. Stir in vanilla extract. Taste for sweetness, and add sugar if desired depending on your individual tastes.
  3. Spoon into individual bowls and sprinkle with toasted coconut. Serve.

*I made a few changes (of course) as follows:
– used a carton of So Delicious Coconut Milk drink instead of the coconut milk from the can & water.  It worked with no problems.
– I also stirred in a spoonful of chia seeds during the cooking process to add some extra goodness.
– and i didn’t toast the coconut because i’m lazy.
– for the “sugar” i used maple syrup.
– oh, i also added a pinch of cinnamon.

instead of serving right away, i put it into 1 cup mason jars, let cool and refrigerated until i was ready to enjoy.  (made 4 jars)

and then it’s as simple as removing the lid (metal bad) and microwaving for a minute until its heated through.
ta-da!

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food: paleo granola bars

the other day my husband called me up, all grumpy about how he’d read the label on his granola bars from his lunch and now he can’t eat them anymore because they’re full of junk.
ya… once you know, there’s no going back.

for years he’d been living the “granola bars are healthy” lie… i mean, they were nature valley (sounds natural and healthy, right?) and filled with nuts, not chocolate and marshmallows and whatever other junk they could have had…

but still, the label doesn’t lie.

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yikes.
there’s a lot of crap in there. sugar, refined oils, binders and just not-food.

and i don’t want him eating them either, but we’d kind of just accepted the necessity of it, as he works in the field a lot and sometimes needs something quick and easy and filling to tide him over.

but to be honest, until he brought it up, i didn’t realize there was that much crap in them either. i mean, i knew they were going to have some garbage, but ya, i was surprised too.

so, its time to make our own granola bars.
i actually used to make granola and granola bars when i worked at a bakery in my youth. so i know the basics… but i wanted to make something that was not only healthier, but also paleo.
the ones i used to make were full of oats and honey and dried sweetened fruits… all delicious things, but again, if you make a homemade version full of sugar, then really, what are you accomplishing? 😉

so i found this recipe from the paleo mom website and decided to give it a go.

Paleo Chewy Granola Bars

  • 1 ½ cups Sliced Almonds
  • 2 cups finely Shredded Unsweetened Coconut
  • 1/3 cup Raw Sunflower Seeds
  • 1/3 cup Raw Pepitas (Shelled Pumpkin Seeds)
  • 1 Tbsp Brown Sesame Seeds
  • ½ cup Blanched Almond Flour
  • 1/3 cup extra virgin coconut oil, melted
  • ¼ cup unsweetened, natural Almond Butter
  • ¼ cup Honey
  • 1 tsp Vanilla Extract
  • ¾ tsp Baking Soda
  • 1 Tbsp Flaxseed Meal
  • 1½ Tbsp water
  • ¾ cup Mini Chocolate Chips or your favorite chopped dried fruit (optional)

1. Preheat oven to 325F. Grease a 9”x13” baking pan with coconut oil.
2. Mix ground flax seed with water and let sit for 3-4 minutes.
3. Pulse pepitas in a food processor a couple of times to break up to the size of sunflower seeds.
4. Add coconut oil, almond butter, honey and vanilla to flax goop and mix well.
5. Add almond flour and baking soda and stir to combine.
6. Add slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips or dried fruit. Stir to combine.
7. Spoon batter into prepared baking pan. Spread out and flatten well with your hand or the back of a spatula.
8. Bake for 22-23 minutes, until golden brown. They will puff up slightly while baking, so immediately after removing from the oven, flatten the bars with the back of a spatula (or something else heat resistant and flat).
9. Let cool completely in pan before cutting into bars (I actually like to refrigerate before cutting). Cut into bars (I usually get 18-20) and wrap individual bars in plastic wrap for easy travel (optional). I prefer to store these in the refrigerator.

Note: This recipe is very sensitive to small changes in the wet to dry ingredient ratio. Please measure carefully.

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they turned out great!  held together better than i thought they would and they were nice and soft/chewy and quite delicious.
i sprinkled a little flaked sea salt on top when they were out to finish them off…
the husband’s feedback was that they could have been a touch sweeter, so if your tastes run sweet, maybe increase the honey a bit.  but i liked them as is.

i also did not add any of the optional fruit/chocolate chips, so that would have impacted the overall sweetness as well.  for what its worth.

food: paleo beef stroganoff

okay… time for a recipe post, since its been a while.  what with all the traveling and such…
i’ve been trying to make a return to what i’m calling “practically paleo”. where for the most part, i’m eating paleo meals… my aim is 80%, but in current reality i’m probably sitting closer to 70%.  because i love carbs.

so i’ve been allowing for splurges in the form of sprouted brown rice and some white potato… and cheese.  definitely cheese.  because cheese is REALLY HARD to give up for me.

anyways.  the other day i whipped up a paleo stroganoff to satisfy my craving for some comfort food.
i had bought some precut strips of beef inside round –  “stir fry beef” as they called it in the store… but wasn’t really feeling the stir fry.  plus i didn’t have the right veggies.  so i decided to go with a stroganoff of sorts.

problem 1 – i only had 2 mushrooms.  so i filled out the mushroom quotient with a package of dried BC chanterelles that i’d had hanging out in my cupboard from the mushroom display at the PNE last year…

problem 2 – i didn’t want to do the dairy & flour thing to make it rich and creamy.  so i rocked a paleo version with coconut milk and a little cornstarch to thicken. (not super  paleo there, i know)

problem 3 -traditional stroganoff is really lacking veggies, so i threw in some dinosaur kale that i  chiffonaded.  because i just wasn’t in a side-dish kinda mood.

problem 4 – carb craving.  solution: sprouted brown rice.  ya, not my finest healthy moment, but damnit, it was tasty.

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so here’s my “recipe”…

practically paleo beef stroganoff

– 1lb (more or less) of sliced beef inside round
– 2 white mushrooms, thinly sliced
– 1 package of dried chanterelles
– 1/2 cup diced onion (optional – i didn’t put it in)
– 2 cloves of crushed garlic
– 2 cups of dinosaur kale, chiffonaded
– 1 tsp coconut oil (or more – for sauteing)
– 1 cup of coconut milk
– 1 tsp cornstarch (optional)
– 2 tsp dried thyme
– salt, pepper & siracha to taste
– splash of worcestershire sauce

  1. soak chanterelles in 2 cups of warm/tap hot water
  2. brown beef strips in coconut oil on both sides – remove from pan
  3. saute white mushrooms, onions & garlic, add kale
  4. remove chanterelles from liquid (save the liquid!) and chop into bite sized pieces.  add to saute pan
  5. add beef, coconut milk and half of mushroom liquid, spices & seasoning
  6. let simmer for a few minutes until the smell drives you wild.  add more mushroom liquid or let reduce further as you see fit.
  7. add cornstarch dissolved in a small amount of cold water to the pan to thicken if desired.  also could add a pat of butter to finish the sauce.

voila!  my finished plate.  (er… bowl)

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and then my leftovers for tomorrow’s lunch went without the rice and i basically ate it with a spoon.
that sauce was DELICIOUS.
loads of that delightful umami flavour that you’re gonna want in your meals to scratch that comfort food itch…

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food: juicer pulp in baking

my mission to use up my pulp from my juicer is slow going…
almost every internet source i’ve found so far is based around carrot pulp.  and frankly, i feel like thats the easiest one to figure out.

my orange juice this morning gave me a couple cups of pulp… that really, is low on flavour but definitely high on fibre.
so i was going to add some of it to a blueberry muffin recipe i have that usually contains orange oil and orange juice.  i figured it was the easy fix.

but my hesitation is that its hard to find out how much i can add before i throw the recipe out of whack.
muffins can be a precarious business if you don’t have your wet to dry ratio right.  and most of the mentions seemed to be “i added my pulp to muffins” which obviously is lacking in specifics and makes me wonder if these people even do these things or if they just like to say they do online.

but at last i found a mention online that said you should be able to add 1/4 – 1/2 cup of pulp to any recipe without having to change the rest of the recipe.  and thats news i can use.

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so i started out on my muffin mission… but as i was pulling ingredients from the cupboard, i found this box mix from trader joe’s.

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all you add is 2 eggs, 1/2 cup of oil and a cup of water.  so i decided to short cut this bitch and just do the box for my first attempt at pulp adding.

naturally, since i don’t use vegetable oil, i subbed in coconut oil… and added a little coconut mana for fun too… then i added in 1/2 cup of orange pulp and baked it as per the box.

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the results look lovely and smell divine, but i’ll have to report back on the taste test because i sent it out of town with my darling husband.

travel and drink: waikiki edition

ah hawaii… truly one of the few places on earth where a manly man can be seen with a drink garnished with flowers and umbrellas and not be mocked by his mates.
in fact, to not order such a drink is really just cheating yourself.

and the king of all drinks in hawaii is the mai tai.

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and honestly, it just takes it to a new level when its served in a fun glass like this.
this is how it comes at dukes and hula grill.  and good on them for keeping it extra real.

but at the end of the day, its really whats inside the glass that counts.  so what you’re looking for is premium spirits… and fresh squeezed juices.
and of course, a pretty garnish helps.

the supposed “best” in waikiki is hotly debated.  many many places claim it, but one place i kinda believe is the moana surfrider.  first of all, its a fancy pants hotel.  and they charge like $14 for it, so it had better be good… and it looks like this:

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its gorgeous AND comes with a beachfront ocean view.  so it wins.

and while every place does put a spin on the classic mai tai… this is basically the recipe.

  • 1 oz. Dark Rum
  • 1 oz Light Rum
  • 1 oz Orange Curacao
  • 2 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • Dash Orgeat
  • Dash Simple syrup

and then you have the blue hawaii…
this is definitely one of those garbage pants sickly sweet cocktails that you’ll suck back in record time and then pay for in hangovers the next day.
…buuuuuut its a classic.  so you gotta have at least one.

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original blue hawaii

  • 3/4 oz light rum
  • 3/4 oz vodka
  • 1/2 oz Blue Curacao liqueur
  • 3 oz pineapple juice
  • 1 oz sweet and sour mix

something that i really enjoy is this little fella.  they call it the lava flow in hawaii.  but in las vegas they call it a miami vice.  but same same.
its half pina colada and half strawberry daiquiri kinda layered together… and in vegas you get a strawberry garnish, in hawaii everything comes with a pineapple.

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one thing about hawaii, is that at one point in your trip you really must have a ridiculous drink.  like something giant or in a fishbowl or on fire… or all 3 if possible.

we went with this bad boy from LBLE  (thats Lobby Bar Libations Extraordinaire – clever name, huh?)

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it was a giant concoction filled with fresh juices and rum, rum and more rum.  and then they lit some 151 on fire inside a lime on top.  yup.  it was awesome.

its a tough act to follow… but i followed it up with a straberry, basil & vodka drink topped with a floater of champagne.  it didn’t steer me wrong.

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from LBLE we were forced by the bartender to go to her favourite bar after. and i mean literally FORCED.  she refused to serve us another drink and called us a taxi and sent us there.

its a place called the Pint & Jigger and it was really everything she promised it would be.
they served me the best manhattan of my life.  the glass was smoked, the booze premium, the ice cube singular and giant and the garnish was a homemade maraschino cherry.

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last but certainly not least… hawaii makes some good beers.
most prevalent is the kona brewing company, and they’re damn fine, but don’t stop there.  head over to Yardhouse for a great selection of local brews.  or dukes also has a beer sampler that will scratch your itch for local.

my personal favourite, which i don’t have a picture of is the Hawaii Nui Mehana Volcano Red Ale. but then again, i love me a red ale.

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travel: the delights of waikiki

aloha!
once again, i must hang my head in shame and apologize for my absence. i was away for 9 days, but the rest of it has just been real life and a giant black hole of stress sucking my inspiration.  but this morning, i’ve committed myself to posting my hawaii roundup before i head off to seattle for the night.

november saw me return to waikiki for the 5th time.  but this trip wasn’t about sightseeing or anything important… it was about getting some sun and relaxing with my husband.  …and special guest appearances by my bro & his buddy and the puss & her family.  all around, it was a great time.

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we stayed at the aqua bamboo, which was new for me.  it was actually my first time not staying at a beachfront property right on waikiki beach.  for those familiar with the area, the bamboo is on kuhio, pretty much in line with the surfrider.  so it’s not far to the beach… lets say a 5 minute walk (2 blocks), but i will still stand by my preference of staying beachfront.
the hotel itself was good… cheap and cheerful as they say… nothing fancy, but absolutely fine for a week stay.  the hotel had an adorable little pool and the world’s tiniest hot tub, which was a factor in choosing the hotel, but at the end of it all we never actually made it in to either.

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i did enjoy that the bamboo had a very affordable massage place that was poolside.  my husband i both had a 50 minute massage for just under $80 including tax & tip.  a great bargain.  and boy did it ever feel good after that hike to diamond head.

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ah the diamond head hike… its turned into a must do for me.  you know… i must punish my body for so many mai tais.  somehow it makes me feel better. this trip, i literally woke my hangover up, did the 45 minute walk to diamond head, then did the hike and back and then ate a giant burger and then swam in the ocean,  then went for a massage.
overall, i’d say it was a hawaii win.  cured my hangover, thats for sure.

so, beverages will come in their own post, because in hawaii, there is no shortage of happy hour and tropical delights… but this one is all about the food.

hawaii’s food is a unique style of cuisine that defines melting pot.  it has strong influences from asia, polynesia, north america and when its mixed in with the traditional foods native to the area, you get things you can’t find anywhere else.  my husband’s favourite is loco moco.
basically loco moco is rice, a hamburger patty, 2 fried eggs done any style and smothered in gravy.  for breakfast. and its delicious.

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you know how they say; when in rome…?  well, when in hawaii, you’d best eat some loco moco.  and my husband did.  5 times.  lol.  he was on a mission to sample the local favourite at as many places as possible… and his verdict was that every place did it a little different, but at the end of the day, it was all delicious.  some places had a homemade gravy, sometimes adding mushrooms and/or onions… some places garnished with chopped green onions… some places put the gravy on top of the eggs, others eggs last.  some burger patties were clearly frozen from a box, others were hand formed and fresh.  but the base for all of them never changed… this delicious hawaiian style white rice.  i’m not too sure how they make their rice taste so good, but it sure does.  and for me, it’s one of my LOVES about hawaii, is that i can get this yummy sticky almost sushi style rice with my breakfasts.

so while my husband was eating his weight in loco moco, i was eating things like this:

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and i can’t forget the magic of this…

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ahhhh pancakes in hawaii.  another random thing to be in love with, but i never ever order pancakes at home. i just don’t care for them much. but in hawaii its a different animal.  topped with things like pineapple, coconut, macadamia nuts and other local treats… and then smothered in coconut syrup instead of maple?  oh man, put a fork in me, i am DONE.

and let us not forget the papaya that much accompany every breakfast no matter what your main of choice is:

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yup, thats the stuff.

another island favourite is “pupus” which as far as i can tell is just hawaiian for appetizer.  which makes for hilarious (warning: may only be hilarious after several mai tais) jokes about needing to “take a wicked appetizer”.  haha.
anyhoo…. we had a lot of pupus.  because happy hour is cheap!  and if you do it right, you don’t really need a proper dinner.
one of my favourite destinations for pupus in waikiki is hula grill in the outrigger waikiki on the beach.  its upstairs from duke’s and often overlooked in favour of dukes.  but here’s the thing.  the decor is just as awesome upstairs, the food is pretty much the same and the drinks are waaaaay cheaper during happy hour.  so the hula grill is where you’ll often find me at happy hour…. eating things like: kahlua pork potstickers and ceviche and crab & mac nut stuffed won tons…

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and my personal favourites: crispy pork belly bao

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and the honey chicken lollypops which were ridiculously sticky sweet goodness.

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and at the end of a several hour long happy hour… we weren’t much worse for the wear financially.

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then there’s downstairs.  duke’s.  what can you say? if you’ve gone to waikiki, you’ve gone to dukes.  you just… have to.  yes, its loud and crazy and filled to the brim with pasty tourists and there’s children… but it’s dead centre in waikiki beach and makes a wicked mai tai and has good food and live music and, well, it’s just fun.

i am particularly in love with their salad bar.  there’s not a lot of good salad in waikiki, and dukes scratches my itch for fresh crispy lettuce and tons of good toppings so that i can construct my picky girl salad of choice.
but the fish entrees should never be overlooked.  you get the list from the server of whats in season and fresh right now and you choose from one of 4 preparations that they offer and chow down.  the fish entrees are always well cooked, perfectly seasoned and just fucking delicious.

we had the following: mine is the opah with mac nut crust and butter caper sauce (i just drooled typing that)
SAUTÉED MAC NUT AND HERB CRUSTED – Lightly dusted in parmesan cheese & bread crumbs, topped with lemon and caper butter

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and my husband dinned on the ono done duke’s style…
BAKED “DUKE’S STYLE” – Baked in a garlic, lemon and sweet basil glaze

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both were giant portions of fish so fresh, it may have been swimming yesterday… and at a fair market price.  plus it includes salad bar. did i mention the salad bar?

my last category for hawaiian eats is pop ups, food carts & beach shacks.  yes, food is everywhere in waikiki.  on two occasions this last trip, my husband and i grabbed some fish tacos & pork tacos from the food hut right on waikiki beach beside the surfrider and deemed it one of the best deals around.  $19 got us 4 giant tacos and a house brewed iced tea with pineapple juice in it to share.  not too shabby.

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a few days into our trip, on the way back from the beach to the hotel, we were surprised by a pop up market of sorts… except it was all food stands.  it wasn’t selling groceries, like our markets here, but selling fresh baked delights and pad thai and poke and even empanadas and dim sum treats.  so we stocked up and went back to our balcony with some local beers and made our own happy hour.

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last, but certainly not least… once can not forget that hawaii knows its food trucks.  possibly the best one i’ve ever seen… the malasadas truck.  leonards is famous for its malasadas which are basically like a big round dounut rolled in sugar and sometimes stuffed with creme or fruit filling.  they’re DELICIOUS.  and leonards is the king.  buuuuut we didn’t quite make it to leonards proper, so we were thrilled to stumble across their food truck on the way to sandy beach one day.

so while we did this:

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we also go to eat this:

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a clear win win situation.

and off course, on our quest to enjoy this beach:

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we also got to enjoy this shrimp shack on the north shore.

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there’s a lot of shrimp options, and generally we go to giovanni’s, but this one lured us in with their option to have local shrimp, while a lot of stands have switched to the cheaper and inferior thailand shrimp.  the difference slapped you in the face.  these were almost like my beloved spot prawns.  sooooo worth the half hour wait.  (this place was BUSY – also a good sign)

and of course, i had to have my coconut… and this time i also may have had a corn on the cob at the roadside pit stop…

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mmmhmmm.  and thats how i do hawaii.
oh, but before i wrap up, i’d like to give a surprising honorable mention to buba gump’s shrimp.  yes, it is a chain theme restaurant and generally that goes against my better instincts, but my husband loves it and he actually sold me on it with this:

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thats a pound and a half of hot fresh cooked peel & eats with half caijun spice and half butter and garlic.  ya, we slayed those in a few minutes flat.  they were messy and buttery and so fucking delicious.

but then we followed it up with some shrimp tacos…

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and the calamari that they swore was the best ever and you know, it actually was like top 5 in my life and i’ve eaten a LOT of fried squid in my day.

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theirs had half squid, half rock shrimp and also deep fried red peppers and pepperoncini peppers.  well played bubba gumps, well played.

and so, i leave you with my last view of hawaii for this trip… diamondhead from my brothers suite on the 33rd floor of the sheraton.  yes, it was a grand time had in hawaii, and yes, i’ll be back as soon as i can.

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food: breakfast

i have long complained of a lack of decent breakfast in the suburbs.
it seems to me there is only 2 choices.
either is greasy and disgusting like IHOP or a greasy spoon… or its a chain restaurant like milestones or browns or whatever and so painfully uninspired.

i crave the breakfasts of the city.
vancouver is a breakfast city.
every saturday and sunday, restaurants are packed to the brim and lined up outside with devotees.

there is no room in the vancouver breakfast scene for a mediocre offering.
it simply would not survive.

vancouver-ites crave healthy options.
we’re more fruit than greasy hashbrowns.
turkey sausage options is a must.  turkey bacon is so 2005.
and if your eggs aren’t free range, then you have some explaining to do.
salmon finds its way into everything, beyond the west coast special smoked salmon benny… its in omlettes and other applications that we see as so normal, but tourists find quirky.

yes, vancouver loves its breakfasts.
and yes, we are snobs about it.
the coffee must be from fair trade organic beans… and if its not french pressed, well, it’ll do… if thats all you have.
are your potatoes local?  they’re in season, you know.
is the bacon house cured with no nitrates?  and what farm are the pigs raised on?  is it within 100 miles of here?

i joke, but not really.
we are a city of food snobs.  but i can’t fault us for it.
we expect the best quality when dining out and don’t settle for anything less.
and i think if more people thought about their food that way, we’d be in a better place as a society.
respect for food translates into respect for yourself.
it stands to reason that if you have standards about what you’re eating, you won’t find yourself scarfing fast food or junk food.  you’ll take the time to think about the chemical cocktail of what you’re actually consuming.

but as usual, i digress.

until recently, whenever i wanted breakfast out, it always ended in frustration.
like i said off the top, its all either super unhealthy or super lame.
option 3 is chinese.  there is some spectacular dim sum around my area.  but again, super unhealthy.  i honestly can’t eat it anymore, it just makes me ill, no matter how good it is on the way down, it culminates in the rest of the day being miserable and full of regret.

breakfast is also tough for me because i’m not really an egg lover.
the idea of an egg on its own… like sunny side up, is gross to me.
eggs done up, like an omelette… okay…
eggs smothered in hollandaise sauce?  well, now i’m interested.  but i still like them poached hard so the yolk doesn’t dilute my delicious sauce.
as well, since i ditched the bread, eggs are even less interesting.  i mean, wasn’t the best part sopping up the runny yolk with your toast?

basically my breakfast of choice was often toast, meat and fruit.  not a big potato lover, especially when its those “breakfast french fries”.  if its deep fried, its not a hash brown, okay?

to me, my favourite breakfast ever is in waikiki.  at the Kani Ka Pila Grille poolside at the outrigger reef on the beach.
i ate here almost every morning for 10 days and bitterly regretted the days i chose other destinations.

the devil that tempted me most here was the coconut toast.
try to imagine… as a (now recovered) carb fiend and a coconut obsessed girl, this was my perfect breakfast.
in fact i was quite certain i could happily live off this and only this until the end of days.

she is a thing of beauty.
the empty being that is white bread… but hawaiian white bread.  which has a lovely inherent sweetness in it…
slathered in coconut oil and coated with fresh coconut and then grilled face down on the flat top.
the result is chewy and sweet and bready and crunchy and so aarggsaiuffhauouilsagbndsNGDKSJBN

i was obsessed.

my other breakfast obsession at this place was their banana pancakes.
weird, because i’m not a real banana lover.  nor am i a pancake lover.
but its safe to say that the hot macadamia nut syrup was the clincher.

naturally, the fact that everything was served with a luscious piece of papaya was just icing on the cake.
i adore the tropical fruit in hawaii.
(you know as opposed to all those other things in hawaii i just hate, lol)

anyways… back to local.

i have finally stumbled upon a suitable option right here, only a few blocks from my house.
the place in question is Cora’s and they call themselves breakfast enthusiasts.  which i dig.

but most of all, i dig that there’s nothing deep fried in the whole joint.
and that everything comes with an absolute mountain of fruit.
i love that there’s a fruit cocktail of the day that changes constantly.
i love the slight quebec twist on all the foods, heavy on the crepes.
i just straight up love this place.

the only negatives about it is that i find the wheat-free options few and far between.
i’ve resorted to modifying items, like getting a benny without the english muffins…
this is the mushroom & brie benny.  but i like the asparagus one too.

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but sometimes i get tired of modifying menus.
so i just cheat on my no-wheat and regret it later.
this is one of my other faves.
its delicious lean sausages wrapped in cheese & buckwheat crepes.

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i can never finish this meal.  i get through 2 sausages and half my fruit and pack up the rest for the next day.  two breakfasts in one, and not an egg in sight.

thanks cora’s for making me believe the suburb breakfast can make the cut.

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