Recipes

Pesto Egg Muffins (Whole30, Paleo, Gluten Free)

March 1, 2017

Okay these little pesto egg muffins are the bomb.com! Like I said in my last post, I’ve been eating Whole30 during the weekdays to stay healthy and just because I feel good when I eat clean and so I’ve been trying some new recipes. I usually never make pesto without parmesan because I assumed it would just not taste right but oh boy I was wrong! I put more pesto in these than the original recipe called for because that’s how I roll. I also added garlic to the pesto because pesto without parmesan is a misdemeanor but pesto without garlic is a FELONY and I will not stand for it.

 Walnut Spinach Basil Pesto – recipe from Georgie

Ingredients
  • ⅓ cup of walnuts
  • 2 cups of fresh basil
  • 1 cup of fresh spinach
  • ⅓ cup of olive oil
  • Pinch of salt
  • 1.5 cloves garlic

Instructions

  1. Put walnuts, basil, spinach and garlic in blender or food processor and blend until combined
  2. Add a pinch of salt and drizzle in oil and blend until smooth
  3. Good for approx. 3 weeks in the fridge or 6 months in freezer

Pesto Egg Muffins – recipe also from the lovely Georgie

Ingredients
  • 6 eggs
  • 1 tbsp pesto – I added 1.5ish tbsp
  • ¼ cup of almond milk
  • 1 tsp of chives
  • ¼ cup chopped onions
Instructions
  1. Preheat the oven to 350º F. Grease 6 cup muffin tin.
  2. Whisk 6 eggs, pesto, almond milk and chives.
  3. Pour mixture evenly into muffin tin.
  4. Divide chopped onions evenly and add to each cup.
  5. Add salt and pepper to taste.
  6. Stir each egg mixture.
  7. Bake for 20 minutes.

Notes: I went through these in a couple days and probably wouldn’t keep them for much longer because you know, eggs can get a little ‘meh’ in the fridge after more than a few days. Luckily these are so quick to make after you have the pesto that it would be easy to make more throughout the week if you’re like me and eat the same thing everyday during the weekdays.

I made these twice in the last 3 weeks because they are just so tasty! The first time I added about 1.5 tbsp pesto and the second time I got overzealous and added like 3-4 tbsp figuring it wouldn’t hurt…well it did! Don’t do it, my muffins came out oily and soggy from the olive oil in the pesto. Of course they still tasted amazing so I ate them anyways.

These basically taste like a spoonful of pesto but with extra protein! So if you like pesto, you love these. I eat these for breakfast, lunch or as a snack.

Recipes

Oven Baked Tuna Burgers (Whole30, Paleo, Gluten Free)

February 10, 2017

These tuna burgers are super flavor packed and super healthy. I’ve been eating Whole30 during the weekdays recently and this is definitely my favorite new recipe.

Oven Baked Tuna Burgers – Recipe from Mel Jouwan

I doubled this recipe and it gave me three large lunches. I’m glad I doubled it because these are so delicious I could actually eat them for a week straight and never get sick of them! But it’s probably best not too eat that much tuna, even the wild-caught lower mercury kind. Salmon would be amazing in this recipe as well and that is what it’s supposed to be. The truth is, I got canned salmon specifically for this recipe but when I opened one can there were like all sorts of bones and the salmon skin in the can too! I’m not that nervous about salmon bones but some looked like knuckle bones (:0) and salmon skin freaks me out… So I used tuna instead! I picked up some fresh un-canned salmon so I’m making these again for next week with that.

Ingredients
  • 1 (14.75 ounce) can wild caught tuna (Mel used salmon, I just only had tuna)
  • 1 cup cooked (or canned) sweet potato, mashed
  • 2 large eggs, beaten
  • 1/2 cup almond flour
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
  • 2 scallions very thinly sliced
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • zest from 1 lemon
  • 2 tablespoons ghee melted or olive oil
1. Preheat the oven to 425F and prepare a large baking sheet with parchment paper.
2. Crumble the fish with your hands into a large mixing bowl. Add the sweet potato, eggs, almond flour, parsley, scallions, Old Bay seasoning, salt, hot sauce, paprika (I used smoked paprika), black pepper and lemon zest. Mix together well and refrigerate for 10 minutes.
3. Brush some ghee or olive oil on the parchment paper and scoop about 1/3 cup of the mixture into your hand and form patties about 1 inch thick. Place on baking sheet approximately 2.5 inches apart. Brush the tops of the patties with ghee or olive oil and bake for 20 minutes. Flip each patty and brush with more ghee or oil if desired and then bake for another 10 minutes until golden brown. Serve with a little lemon and homemade tartar sauce or special sauce (mayo + ketchup).

I didn’t brush the tops of my patties with ghee or olive oil and I definitely recommend it because mine were a teensy bit dry but nothing that couldn’t be fixed with some avocado and the flavor of these are 10/10 delicious!

If you make these, let me know how they turn out for you! These are definitely a Whole30 staple for me.

Crafts

DIY Succulent Soap

February 6, 2017

This DIY soap is super duper easy and really cute as gifts or just to spruce up your own soap dish. You just need a few simple items to make this succulent soap.

What you will need:

  • Soap base (got mine at Michaels)
  • Soap mold (any shape, found mine at Michaels)
  • Fake or real succulents
  • Any essential oils/additions you want! I used coconut essential oil and eucalyptus-mint, you could also add aloe vera or vitamin E

Directions: Place your succulents in the molds the way you like them. Heat the soap base in the microwave until it melts but not too long that it boils. Mix in your oils/additions and then pour soap into the molds. Wait until hardened, no refrigeration necessary, I think it took about an hour or so for mine to solidify.

You can see some less clear bits of soap that hardened before I poured it into the molds so you will want to make sure your soap base is nice and hot to avoid that. This really only took about 15 minutes to do and then a bit to cool but it was a lot easier than I thought it would be. This would be a great easy gift for birthdays or Christmas.

Health, Review

Currently crushing on…

January 10, 2017

Cheesy kale chips – I made kale chips in the oven a couple years ago but I kept burning most of them and I got sick of that burnt taste so I hadn’t eaten them since. I was at the Capitol Hill farmer’s market recently and a guy was handing out samples of kale chips with nutritional yeast “cheese” and they were amazing and tasted just like a cheez-it! On my next grocery haul, I grabbed a bag of this brand and they are really tasty. I plan on making them homemade also. The ingredients are: Kale, red bell peppers, cashews, sunflower seeds, nutritional yeast, sea salt, chia seeds, lemon juice.

Image result for cheesy kale chips radiant foods

Perfect bars – I just got a box of these at Costco and they are quite filling and dense with some pretty interesting healthy ingredients! They do have kind of a lot of sugar though. My favorite flavors are the peanut butter (obvi!) and the cranberry crunch. Costco only has the variety pack with pb, cranberry and almond butter. Downside is that they have dairy and eggs so not great for people with allergies but they have a lot of cool stuff like tomato and dulse – probably like 1/100 of a tsp per bar but still cool! The label below is from the peanut butter one.

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Image result for perfect bar nutrition label

Simple Mills banana muffin mix – I am so in love with Simple Mills, everything they make is incredible! It’s all made with paleo flours (almond and coconut) and grain, dairy and gluten free. I love their pizza dough mix, chocolate cake mix for brownies with my fav Enjoy Life chocolate chips. I just tried this banana muffin mix and it is definitely my current favorite. I added chocolate chips and ate all the muffins in record time!

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Image result for simple mills banana nutrition label

Pressed Juicery Freezes – Pressed just opened a juicery in downtown Seattle last month (in Westlake mall) and I couldn’t be more excited. I even went to the grand opening and waited in line for a freeze and a juice. A lot of health nuts I follow on Instagram are obsessed with the freezes which are like a healthier soft-serve frozen yogurt but non-dairy and super healthy and I have to agree-they are delicious. I had the chocolate one and I’m not sure what it is made of but it’s all 100% fruit, nuts and veggies. It tasted like a delicious chocolate almond milkshake!

Image result for pressed juicery freeze

 

Now on to non-food items..

Native deodorant – I’ve always felt uncomfortable about the aluminum compounds in generic deodorants as they potentially may be absorbed by your skin and some believe it could cause cancer. Even if it doesn’t cause cancer, it can’t be good to have any chemicals near your sweat ducts. I tried natural deodorants but they never worked and I wasn’t a huge fan of the scents and always went back to my ooh-la-la lavender Secret clear deodorant. My coworker told me about Native deodorant and I decided to give it a go so I ordered the coconut vanilla scented one. I had low expectations but it turned out to work amazingly well and I am hooked for life honestly! I always smell fresh and vanilla-y and just one application is plenty for a day. The only downside is that it’s not clear so I get those darn white marks all over everything but that’s a small price to pay for a great natural deodorant. Native is a San Francisco based company and you can order just one deodorant for $12 or subscribe and get one every month or two months.  The general ingredients are: Caprylic/capric triglyceride ( which is a fancy way of saying fractionated coconut oil ), arrowroot powder, stearyl alcohol, baking soda, shea butter, coconut oil, hydrogenated castor oil, polyglycerol-3 beeswax (which is a fancy way of saying cera bellina wax), jojoba esters, tocopherol (which is a fancy way of saying Vitamin E), L. acidophilus (which is a natural bacteria found in your body already), dextrose, glyceryl caprylate, glyceryl undecylenate.

Radha Beauty Aromatherapy Essential Oil Diffuser – I read an article about how essential oils can help relive stress and are generally good for you so I got this little diffuser off Amazon for $20 and some lavender essential oil to try it out. I love this little thing. It has a mist function so every few seconds you get a lovely mist of scent and this diffuser can change colors too! It’s really relaxing to start this up for bedtime and I am excited to try some other scents. I also want one for my office so I can de-stress at work too!

 

FreePrints App – this is one of the best (if not the best) apps ever! Basically you download the app on your phone and then within the app you can select photos from your camera roll, cloud, one drive, Facebook, Instagram, etc. and then you choose the size you want and they ship printed photos to you! You get 85 FREE 4×6 prints per year and you can buy whatever other sizes you want (they are cheap too). I know, I know it sounds too good to be true but it’s not! I’ve used it once already and my mom has used it a lot too. It’s so nice to have printouts of Instagram photos for framing or gifts. Oh and the app is free to download too!

 

What are food or other products are you currently crushing on?

Recipes

Easy Salmon Cakes & Roasted Portobellos

October 12, 2016

It’s finally pumpkin season! I’m so excited for fall…And Christmas! I’m that loony person who is already starting to buy christmas gifts haha. It’s getting very cold in Seattle and I’m not the biggest fan of how fast it’s getting dark out already but it’s nice to bundle up, drink tea and light candles inside. These two recipes below are brand new staple recipe in my life, I needed something easy and quick for lunches this week and these salmon cakes were perfect! I ate two cakes with tartar sauce and an apple with almond butter everyday this week. I just had a portobello cap as part of my dinner and I only set of the fire alarm once…something got a little smoky in my oven but the mushroom emerged unscathed thankfully! Tonight I also made a big batch of pumpkin pie oatmeal which I will post later this week, I literally cannot stop eating it!

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    Easy make-ahead salmon cakes (paleo, GF)

  • 2 6oz. cans wild salmon, liquid drained off
  • ¼ cup sweet potato or butternut squash puree (canned or fresh)
  • 2 eggs
  • 2 Tbs. coconut flour
  • ¼ cup finely sliced scallions
  • 2 tsp. coconut aminos
  • 1 tsp. Dijon mustard
  • Pinch of salt and black pepper
  1. Prepare a baking sheet with parchment paper and preheat oven to 350 degrees F.
  2. In a mixing bowl, combine all ingredients to make around 6-7 cakes
  3. Bake until firm, about 30 minutes

These can be stored in the fridge for a few days. Ideally, reheat in a pan with some oil or butter. I ate mine with some tartar         sauce. These are delicious, high-protein and so easy to put together!

By Empowered Sustenance

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Roasted Portobello Mushrooms

  • One large portobello mushroom cap per person
  • Garlic cloves
  • Montreal steak seasoning (I use the McCormick brand)
  • Olive oil or butter
  1. Preheat oven to 450 degrees F and prepare a baking sheet
  2. Pour a little olive oil or butter over the mushroom caps
  3. Either crush or mince as much garlic as you want and sprinkle over mushroom
  4. Sprinkle some steak seasoning on top!
  5. Cook for ~10-15 minutes or until it looks roasted

I eat just a mushroom cap like this as part of my dinner a lot. I just love the meatiness of the mushroom and the steak seasoning and butter combine into a really amazing flavor!

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I hope you enjoyed these two recipes! Be sure to check back soon for my favorite pumpkin pie oatmeal recipe. It only takes 10 minutes and will make all your fall-pumpkin-recipe dreams come true!

Recipes

The Best Cheeze Sauce

October 3, 2016

Tonight I did my meal prep for the week which included my favorite sweet potato kale egg muffins, cauliflower “fried rice”, and I tried a new recipe for a cashew-based cheese-like sauce that I wanted to put over some roasted broccoli for a side dish this week. I wasn’t expecting much from this sauce recipe but dang, it is DELICIOUS! It tastes very cheesy and its super healthy and easy to make. I knew immediately this would be one of my go-to recipes and I just have to share it! The recipe is from this blog, Vegan Yumminess, and she used it over pasta as a vegan mac and cheese which would be really good as well.

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Cheeze Sauce (Vegan & Gluten-free):

INGREDIENTS
  • 1 cup peeled/diced yellow potatoes (or russets)
  • ¼ cup peeled/diced carrots
  • ⅓ cup chopped onion
  • ¾ cup water (use liquid from pot of boiled vegetables)
  • ½ cup raw cashews
  • ¼ cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • ¾ to 1 teaspoon salt (or more to taste)
  • ¼ teaspoon garlic powder ( I used one small clove of garlic, could have used a little more I think)
  • 1 pinch cayenne pepper (optional – I did not use)
  • 1 pinch paprika

Bring a few cups of water to boil in a small pot and add chopped potatoes, carrots and onions once water is boiling. Cook for about 10 minutes or until veggies are soft enough to blend.

Remove soft veggies from water (save the water though!) and add them to a high-powered blender (if you don’t have a powerful blender like a vita-mix), soak cashews overnight) . Add 3/4 cup of the boiled veggie water to the blender and then add in all the remaining ingredients.

Blend until smooth. Pour sauce over noodles, veggies, or whatever else you would like! Add salt if needed. You could also put this over noodles and then bake it with bread crumbs at 350F for 15 minutes-yum! The recipe says to serve immediately but this make a large batch for one person so I’m storing it in the fridge for a couple days.

If you make this, let me know how you like it!

Health, Recipes

Top Ten Tips for the Whole30

August 13, 2016

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My friend Morgan started the Whole30 this month for the first time and I have been thinking of doing it again so I thought I’d post some things/recipes I found helpful during my first round!

  1. Meal planning – I set aside Sunday afternoons to prep my breakfast and lunch for the week and then I make dinner everyday
  2. Don’t buy foods you lose control around – for me this is dried fruit and dates, I just can’t limit myself if I have things in the cupboard so I realized that and stopped buying them about halfway through
  3. Always have an emergency snack – apple and Rx/larabars work great! Trader Joes sells RX bars now!
  4. Get creative – look up recipes on Pinterest and spend the time/$ learning a new recipe
  5. Pick a month that doesn’t have any very important social engagements or events (i.e. a wedding, special vacation etc.)
  6. Don’t eat a whole Costco-sized bag of dried mango in two days  ( I think you can guess why this is a bad idea)
  7. Eat more than you think you need or you’ll end up snacking a lot! I started making my breakfasts bigger and it really helped stay full until lunch
  8. Make sure to have a fat, protein and veggies (+ optional fruit) at every meal – helps you stay full forever!
  9. Eat protein before a workout and a carb after, this works for me at least, I tried eating fruit or dates before my runs but I crash faster than if I eat two hardboiled eggs pre-workout and a sweet potato post-workout
  10. Read all labels carefully – I got some cashews at Whole Foods and didn’t realize until I bought them that they were roasted in oil not dry roasted, lesson learned!

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My Top Favorite Whole30 Meals/Foods as a Pescatarian

  1. Eggs with salsas, sauerkraut and avocado
  2. Cauliflower fried rice – tastes indulgent but you can eat like 5 cups because it’s so healthy and low-cal!
  3. Shrimp zucchini patties
  4. Baked cod with pesto and sweet potato fries
  5. Scallops with any vegetable
  6. Sweet potato kale muffins
  7. Tuna with homemade mayo in lettuce wraps
  8. Deviled eggs with homemade mayo
  9. Sweet potato roasted with guacamole
  10. Comfort food: hashbrowns (sweet potato or white potato) with scrambled eggs and avocado
  11. Zucchini fritters
  12. Apple with TJ’s crunchy almond butter
  13. RX blueberry bars – only flavor I’ve had but I’m sure the others are great too!
  14. Mangos
  15. TJ’s sliced jicama
  16. Cashews
  17. Pistachios
  18. Pesto on spaghetti squash or zoodles
  19. Brussel sprout chips – more amazing than they sound
  20. Plantain chips
  21. Dates and almond butter
  22. Dried fruit

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Health, Recipes

How to Make Buckinis

July 31, 2016

Buckwheat is a plant with grain-like seeds. Despite it’s name, it is not related to wheat at all and is in the sorrel, knotweed and rhubarb family.  This gluten-free plant is called a pseudocereal because the seeds are eaten and it is a complex carb. Russia, China, Ukraine and the United States are currently the top growers/producers of buckwheat.

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So why should you eat buckwheat? Because these seeds are packed with nutritional benefits! They are low on the glycemic index scale, high in protein and high in nutrients like magnesium. Many studies have also shown that consuming buckwheat lowers the risk of developing high cholesterol and high blood pressure. Buckwheat also keep you very full and also have shown to control blood sugar and help prevent gallstones.

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Buckwheat is either hulled or unhulled. Hulled means that the tough outer shell has been removed and unhulled means that it has not been removed.

Buckwheat groats (hulled buckwheat) can either be raw, toasted or sprouted. Roasted groats are known as “kasha” and are very popular in Russia/Eastern Europe. They are plump, tender and nutty. Unroasted groats have more flavor and can be easily sprouted or used raw to make a sort of grits cereal.

Buckinis are the sprouted/activated groats (not to be confused with bikinis :)) I have heard this term used by Australians and Europeans only so maybe this is a foreign word to Americans but I like how it sounds. Sprouting is the stage between a seed and a plant. Sprouting literally opens up the seed which allows you to absorb more nutrients out of it, therefore making the nutrients more bioavailable. My favorite phrase I’ve heard to describe the sprouting process is “it’s like a mini treasure chest, you just have to open it up.” Sprouting also aids in digestibility because it helps breakdown some of the complex carbs for you.

buckwheat-forms

Here’s a quick summary of the different terms:

Hulled – Tough outer shell has been removed

Groats – Hulled or crushed grain

Buckinis – Sprouted buckwheat groats

Sprouting – The process of soaking, draining and rinsing seeds, legumes and grains until they germinate or sprout

Here’s a closer look at unhulled buckwheat seeds. Not too tasty looking huh? Unhulled buckwheat can be used to grind into flour. It produces a grayish flour with dark specks (from the shells) and will be stronger in taste than hulled buckwheat flour. Sounds delightful :0. I have yet to try uhulled buckwheat flour.

Unhulled_Buckwheat_Grain

Recently, I got some raw buckwheat groats and decided to give sprouting a try and it worked out great!

What you’ll need:

~1 cup dry, raw buckwheat groats (I did a large batch so it will look like less than less)

~ 1 medium/large fine mesh strainer

~ 1 medium/large mixing bowl

~A fine cheesecloth

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Here are my pre-sprouted groats:

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Unfortunately I didn’t get pictures of the process but it’s pretty easy to describe and follow.

Step 1: Rinse your groats in the mesh strainer for about a minute before soaking.

Step 2: Put the groats in the medium/large mixing bowl with about 3 cups of water and soak for 30 minutes.

Step 3: Put the seeds back into the mesh strainer and rinse very well under cool water (60-70 degrees) until the gooey starch water is all off.

Step 4: Leave the seeds in the mesh strainer for the sprouting process, I just put the strainer in a large bowl to catch the water drips. Set this out of direct sunlight and 70 degree room temp is best. Then cover the sprouts with a breathable cheesecloth. They like air circulation so don’t suffocate them with too many layers of the cloth.

Step 5: For the next two days, twice a day, rinse and drain the buckwheat. I do it at breakfast time and at dinner time.

Step 6: After the four rinse and drain sessions over two days, you should see little tails have formed on the buckwheat groats. This means it’s time to stop the sprouting process, if you keep sprouting the seeds will get bitter. After the final rinse and drain session, drain them very well and lay them on paper towels to dry.

Step 7: Once your sprouts are dry you can store them in the fridge and sprinkle them on salads, smoothies, etc.!

Step 8: If you have a dehydrator, you can dry them at 115 degrees for 4-6 hours or until dry and then store them in an airtight container for granola, yogurt or porridges.

Here are my dehydrated and sprouted buckinis:

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I put them in a mason jar and add them to smoothies, oatmeal and homemade granola for an extra crunch! I have also seen recipes that caramelize them for a sweet topping.

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What do you think about buckwheat seeds? Will you try them?

Life

Birthday Weekend at Home

July 27, 2016

Last weekend I went home to visit my mom and pup and to celebrate my 25th birthday with them. After a lot of traffic from Seattle, we made it home Thursday night and I walked in the kitchen to see this beautiful birthday cake! I requested the same cake mom made last year, Minimalist Baker’s Chocolate Hazelnut Cake (GF + Vegan), it’s SO good and moist and mom puts hazelnuts between the layers for an extra crunch too.

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The perfect birthday cake in my opinion.

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We lit the outside candles first…*facepalm*

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I love three layer cakes because you get more frosting! So moist.

bday cake slice

The next day, mom and I went blueberry picking at her friend’s blueberry farm. We went at the peak of blueberry season so the berries were plentiful.

blueberry tunnel

I love overalls and I’m so glad they’re in style again!

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Momma bear picking berries.

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blueberry heaven

We ended up picking 19 POUNDS of blueberries in about 2 hours. They cost me about $45 bucks but totally worth it for a freezer full of berries. My mom picked for me but she is actually going to work for her friend (who owns the farm) a few days this summer in exchange for blueberries so she’ll get her freezer filled too! We’re like squirrels trying to tuck away enough for winter.

blueberry haul

Blueberry farms are so familiar and comforting for me, I have been picking since I could walk!

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We got some of the bugs and leave out but definitely not all of them!

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Ready to be weighed!

blueberries so many!

Aren’t they beautiful?

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After getting our blueberries tucked away, it was time to feed my mom’s rabbit, Gandalf, some kale. He’s so funny to watch chomping away and he’s got major bunny sass.

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This is the only photo he doesn’t look like an oversized, grey, unidentifiable cotton ball!

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I love visiting home in the summer because, besides all the animals, there is a bounty of fruits to pick. My mom has a huge fig tree in the garden and I love to get the fruit picker and try to pick them which is quite hard because they are so squishy and high up.

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Backyard flowers.

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My little muffin by the pond

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Unfortunately, I missed the first round of raspberries and this was like the only berry left in the garden, bummer!

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This little weirdo…

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Rub-a-dub in the tub

gryphon in tub

The reason for the above bath is because my mom got the great idea to do a professional photoshoot with my sweet Gryphon at JC Penney! Since Gryphy is getting old, it was really fun to do this together and Gryphon was the star of the show, he really is photogenic, don’t you think? Of course, mom had to hold a squeaky toy over the photographers head.

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We bought the biggest package of photos so I have some hardcopies coming soon, I’m so excited to frame them and put them all over my apartment. I would highly suggest getting a JC Penney shoot with your furry loved one (Ann, that means you!).

Anyways, I hope you got through this long post! Thanks for reading 🙂

Life, Travel

A Weekend in Port Townsend

July 24, 2016

The weekend before my 25th birthday, I went to visit my grandparents in Port Townsend with my dad. They bought a house in town and now live just a hop, skip and a jump from downtown (and, most importantly, the food co-op!). I love PT because it’s quite a small town with lots of pretty gardens, houses and the population of deer rivals the humans!

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I went for a long weekend so this post is pretty long and has a lot of food. My grandma wanted me to try out this almond cake recipe, it’s GF and just uses almond flour, sugar, olive oil, eggs and an orange and lemon.

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It’s baked in a springform pan and the batter looks pretty oily but it smells heavenly like orange/lemon. This is a pre-baking picture:

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We decided to use a cheap paper doily as a stencil for a powdered sugar topping, it turned out so pretty!

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The cake is super duper moist and tastes so citrusy and delicious. It’s a very Italian recipe and you could definitely find something similar in a high end bakery.

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My grandparents’ dog Blacky, wanted a piece (of anything)!

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For lunch, we had the best kale salad ever (GF), cantaloupe and prosciutto for the meat-eaters and a fresh loaf of whole wheat sourdough bread–the best thing in the world.

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This whole wheat sourdough bread made me want to try my hand at sourdough, I am hoping a bakery in Seattle might give me some of their starter.

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The best kale salad and a apple kombucha made in Oregon. I highly recommend making this salad, you will become addicted. It does have dairy from the cheese and really shouldn’t go without it but maybe a modification could be made.

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On Friday night for my birthday dinner we went to Sweet Laurette Cafe and Bistro. It’s a cute little restaurant and I have been there before and the food is really good but the service is always quite slow, it took us about an hour to get our appetizer…

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I got the pan-seared sea scallops and it was so delicious and very filling!

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We shared the creme brûlée for dessert but I really wanted some traditional birthday cake so my granny was kind enough to go on a cake hunt with me. We found two pieces of locally made cake at the food co-op — chocolate with cream cheese frosting and ganache and carrot cake with cream cheese frosting. Both were super good.

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The next morning was graced with homemade blueberry sourdough pancakes. The batter must be prepared the night before and it is very bubbly.

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They turned out great and we made a homemade plum sauce to go on top.

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I think I might have eaten about 15 pancakes…

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After pancakes we went on a walk and went to the plant nursery and got this plant. Isn’t this an interesting flower? They are edible and would look so pretty in a salad.

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We take a lot of walks when we visit…I trail behind and take pictures 🙂

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Friendly–terribly excited–neighborhood pup

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There are blackberry bushes everywhere so I kept stopping to snack like a deer. I would love to be a deer in PT because there are so many fruit trees/bushes!

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The houses are very victorian and pretty:

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The gardens are amazing:

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My granny Ann knows everyone in town so we stopped by some of her friends houses. This is Kipper who is a Havanese like Gryphon, my pup.

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Pretty flowers everywhere!

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Stare-down with a buck. This is with no zooming in and it actually made me a bit nervous because I was so close and he was staring me down hard. Maybe he was just saying hello or looking deep into my soul or maybe he was about to charge. I took this picture and then ran away ha ha.

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More flowers.

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After our long walk, we stopped at the farmer’s market to get salmon sandwiches from the Cape Cleare Salmon stand.

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These sandwiches are TO DIE FOR. A big fillet of fresh salmon on the best chewy bread with tartar sauce in-between. I could eat this everyday.

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This is the view from the docks downtown:

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Another walk we went on led to a nice beach where Blacky took a chilly swim. He likes to lay down in the water for a few seconds and then get up, like a weirdo.

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Action shot! For a senior dog, he is quite athletic.

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For my last dinner, we went to Hillbottom Pie which has the BEST caesar salad I have ever had (and I have had a lot). I would describe it as juicy and super cheesy. Juicy is a weird word to describe a salad but you really should try it.

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My grandparents and I split the white pizza which has: Basil walnut pesto, blended ricotta, aged mozzarella, kalamata olives and parmesan. It’s very tasty and very rich. Two slices were plenty for me.

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I’ll leave you with this deer picture. You can tell how comfortable the deer are in town, they just walk where ever they want and eat whatever they want (aka everything you try to grow in the garden!).

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