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What I Ate Wednesday #5

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I haven’t done a WIAW in awhile; please comment or send me a message if you like these food posts so I can keep bringing them to you! This is all vegetarian:

WIAW Honolulu cereal

I LOVE this breakfast I came up with: Annie’s chocolate cereal, with almond milk, topped with cacao nibs and a sliced banana. It’s basically [healthy-ish] dessert for breakfast; you’re welcome.

WIAW Honolulu la tour cafe

In between work and errands, I picked up lunch from La Tour Cafe in Aina Haina: avocado toast! It came with a side salad and a very tasty, creamy dressing.

WIAW Honolulu

I stopped home in the afternoon before my evening job and had some coffee and half of a Bouchon Bakery cookie (made by me, from a box mix). It’s kind of like a homemade oreo. I have to say, I wasn’t really a fan (but I still ate the second half later, after dinner, because in any battle against sugar, I am the loser).

WIAW Honolulu healthy bowl dinner

My homemade dinner was healthy and delectable: quinoa mixed with red onion, kale, parmesan cheese and capers, topped with roasted acorn squash and a soft-boiled egg. So good!

What did you eat today?


Cookbook Review: Simply Delicious Vegetarian

zucchini quiche recipe

A couple years ago, I bought the cookbook Simply Delicious Vegetarian by Carla Bardi. It was on sale at Barnes and Noble, and I liked the feel of the book (and flipping through, the recipes seemed easy enough but interesting). This isn’t my favorite cookbook on my [highly-curated] shelf, but it’s a fantastic staple, especially now that I have been eating completely vegetarian.

vegetarian cookbook review and zucchini recipes

I appreciate that the recipes are things that I would not have thought to make, but are simple and don’t require unusual ingredients.

vegetarian cookbook tomato recipe

Also, each recipe includes, at the top, how many it serves, how long the preparation and cooking will take, and difficulty level.

vegetarian cookbook review and zucchini recipes

The book is definitely geared toward all English-speakers, including those outside of the US; the recipes include Celsius as well as Metric measurements, in parenthesis, where applicable.

vegetarian tomato potato dish

Even though this book was published in 2008, some of the photos look very old to me. However, the recipes that I’ve tried have all been very good.

zucchini quiche recipe

The 318-page book is organized into the following sections:

  1. Salads
  2. Soups
  3. Savory Pies, Focaccia, & Pizza
  4. Pasta & Gnocchi
  5. Grilled Vegetables
  6. Vegetable Stews & Stir-Fries
  7. Gratin & Casseroles
  8. Fried Vegetables
  9. Beans & Lentils
  10. Rice & Grains
  11. Eggs & Cheese

vegetarian zucchini frittata recipe

I went on a zucchini-cooking-spree this summer (since I adore summer squash).

zucchini quiche recipe

Zucchini Quiche

This is the recipe on the cover of the book

Serves 4

Preparation: 30 min

Cooking: 55 min

Difficulty: Level 2

  • 8 oz (250 g) frozen puff pastry, thawed (I used phyllo)
  • 2 tbsp. poppy seeds
  • 6 zucchini, with flowers attached
  • 2 tbsp. butter
  • 2 eggs + 1 egg yolk
  • Salt and freshly ground black pepper
  • 1 bunch arugula, shredded
  • 2/3 cup heavy cream
  • 8 tbsp. freshly grated Parmesan cheese

vegetarian cookbook review and zucchini recipes

  1. Preheat the oven to 400 degrees F. Butter a 10-inch pie plate or springform pan.
  2. Place the pastry on a lightly floured work surface and sprinkle with 1 tbsp. of poppy seeds. Roll out into a thin sheet. Line the prepared pan with the pastry. Cover with a sheet of waxed paper and fill the pie with weights or dried beans. Bake blind for 20 minutes.
  3. Trim the zucchini flowers and cut each one into 3-4 pieces. Slice the zucchini thinly lengthwise. Sauté the zucchini in the butter in a large frying pan over medium heat for 3 minutes. Add the flowers and sauté for 5 minutes.
  4. Beat the eggs and egg yolk in a medium bowl with an electric mixer at high speed until frothy. Season with salt and pepper. Add the arugula, cream, and Parmesan. Mix in the sautéed zucchini and flowers.
  5. Pour the mixture into the pastry case and sprinkle with the remaining poppy seeds.
  6. Bake until golden brown and set, about 25 minutes. Serve hot or at room temperature.

zucchini quiche recipe

Next I want to try making the Green Paella.

zucchini quiche recipe

I also made a delectable zucchini frittata (I made the mistake of adding salt; it didn’t need it with the salty cheese).

vegetarian zucchini frittata recipe

Zucchini Frittata

Serves 4-6

Preparation: 10 min

Cooking: 15 min

Difficulty: Level 1

  •  1 clove garlic, finely chopped
  • 3 tbsp. extra-virgin olive oil
  • 2 lb (1 kg) zucchini (courgettes), cut into short, thin lengths
  • Salt and freshly ground black pepper
  • 6 large eggs
  • 1/2 cup (60 g) freshly grated pecorino or Parmesan cheese

vegetarian zucchini frittata recipe

  1. Sauté the garlic in the oil in a large frying pan over medium heat until pale gold. Add the zucchini and sauté for 5-6 minutes, or until tender. Season with salt and pepper.
  2. Beat the eggs and cheese in a medium bowl. Pour the egg mixture into the pan and cook for 2-3 minutes, or until the egg has almost cooked.
  3. Slide the frittata onto a plate, turn onto another plate, then slide it back into the pan to cook the other side. Cook until golden brown and the egg is cooked through, 2-3 minutes.
  4. Transfer the frittata to a serving dish and serve hot.

The Beet Box Cafe {Haleiwa}

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The Beet Box Cafe used to be a small counter where you could order food in the back of a health-food store, on the North Shore of Oahu (in the small, touristy town there called Haleiwa).

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I ordered an iced tea for while we waited for our food (you order at the counter, but they bring the food to you at the table. You then have to bring your dishes to a bin, but sometimes they come get the dirty dishes for you. It’s pretty confusing). I love that they added frozen blueberries in with the ice; by the time I finished the beverage, the plump blueberries had absorbed some of the tea, and tasted even better than regular blueberries.

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I hold a special place in my heart for restaurants that serve breakfast all day. The breakfast options here are so good that even Kiyo ordered off the breakfast menu (and he never does!). He got the Mexicali Blues: eggs scrambled with a crunchy, toasted, sprouted-corn tortilla and jalapeño jack cheese topped with homemade salsa, avocado, and sunflower sprouts, and served with brown rice and Brazilian black beans. He opted to add soyrizo (vegetarian chorizo).

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On the recommendation of a friend, I ordered the Zen, a scramble (choice of tofu or egg) of broccoli, onion, carrots and zucchini “seasoned with curry and love,” served with a scoop of brown rice and black beans and topped with avocado and sunflower sprouts. I LOVED this; it’s the kind of plate of food that I will think about and start to crave. I would definitely brave the traffic of Haleiwa to get to this again.

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Although it was a little pricey (more than $12 per plate) we were both very impressed and satisfied with our meal. We each finished our plate of goodness, and felt very full, but managed to avoid the food coma that comes from overeating food that isn’t nutritious.

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We had to save our cinnamon sugar [vegan] donut for later, since we were so full. I wouldn’t choose to eat this again; it was much too moist to be a donut. There wasn’t anything terrible or disgusting about it, but if I’m going to treat myself to dessert, I want something that’s worth the sugar and calories.

The Beet Box Cafe

66-437 Kamehameha Hwy, Haleiwa, HI 96712

(808) 637-3000

Egg Shop {New York}

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In May, I visited New York City for a yoga teacher training (more on that to come). After the training ended, I had a day to hang out with one of my best friends, who I was crashing with.

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We started the leisurely day walking from her apartment to Egg Shop, in the Lower East Side, stopping at Mud for coffee on the way.

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Mikayla and I both LOVE eggs, so we were destined to love Egg Shop. I mean, what food isn’t improved with an egg? Mik decided to be all healthy by ordering the appropriately named “Spandex.”

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This beautiful bowl consisted of poached egg, miso quinoa, avocado, pickled carrot, farm greens and gluten-free tamari (tastes like soy sauce). IT WAS SO GOOD. I want to stock all the ingredients for this in my fridge and just make it all the time.

egg shop nyc

I had the”Pepper Boy:” soft scramble, gruyere, bell pepper, maple cured bacon , caramelized onion aioli, all in a bell pepper. This can also come served as a panini, but Mikayla had ordered healthily, so I went for my healthier option too. This was very delicious, but I kind of wish I’d had the panini in retrospect. Mostly because the aioli was lost in this pepper-vessel version, although it did add to the overall rich creaminess, of the eggs.

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And because my friend and I are actually fatties at heart, we ordered this delectable biscuit with honey butter to share. Yes, it looks like fried chicken, and tasted like heaven. This is what you’re salty-sweet food fantasies are made of.

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Egg Shop

151 ELIZABETH ST. NEW YORK, NY 10012

(646) 666-0810

What I Ate Wednesday, Honolulu

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Wow, I ate a lot on Monday!

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I woke up feeling sick (running nose & sore throat), so I drank a few drops of essential oils (I will write about this cold-fighting combo later this week). I headed out to a super-early C2 yoga class at Core Power Yoga.

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I was STARVING when I got back! I made 3 eggs, scrambled, for breakfast, with ketchup and mayo, a small piece of toast and iced coffee with chocolate soy milk. Yum!

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Then I got ready for work, and somehow, I was still hungry, so I had part of an almond bar someone brought us from Trader Joe’s. These are really good, I like them as an alternative to individually-packaged bars. It has the texture of a soft cookie, but is slightly less sweet.

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Then I went to work and by the way: we are having an anniversary party this weekend! If you’re in Honolulu please stop by 🙂

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There was leftover Halloween candy at work, so I had to have a mini-pack of M&M’s.

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I got out at about 2:30 and ate a hurried lunch in the car on my way to my other job: vegan enchiladas that Kiyo made, with a side of guacamole I bought from the burrito place nearby. Kiyo made the enchiladas with black beans and squash, from a recipe in the awesome Thug Kitchen Cookbook, which I am working on the review for! He did add cheese, making it not-vegan.

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After job #2, I ate a starfruit on the way to teach yoga.

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Sunset yoga was gorgeous; even though the class was really small that day it was still lovely. 

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Finally, I got home around 7:30. Luckily, Kiyo heated up leftovers from Sunday night dinner and had them ready: roasted grape tomatoes (I made these with just olive oil, apple cider vinegar, salt & pepper & spices) and pumpkin mac & cheese!!!

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We almost never have dairy milk in the house, but we did from the mac & cheese, so I had a small glass of milk for dessert with Trader Joe’s pumpkin Oreo’s that my friend Jenna sent us (there’s no Trader Joe’s in Hawaii, unfortunately). These are SO GOOD! And only 150 calories for 2, which is great.

What did you eat today?

Jimmy’s Down the Street, Coeur d’Alene

Jimmy's Down the Street in Coeur d'Alene

Almost exactly one year ago, Kiyo and I ate a ridiculous, massive breakfast at Jimmy’s Down the Street in Coeur d’Alene, Idaho. It was on our two-week road trip from the Atlantic to the Pacific. We began right on the East Coast, at my grandma’s house in Rhode Island, and ended on an island off Seattle (Kiyo’s hometown of Vashon).

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We’d already been driving for 12 days by the time we arrived in Idaho. We probably could have gotten there in half the time, but we went slowly, visiting friends and family, and camping in Yellowstone. We decided to also camp in Idaho, since we don’t know anyone there.

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Fun fact: we had absolutely zero service the whole time we were in Idaho. We came from Yellowstone, and got a big dinner at Five Guys in a random town on the way to our campsite, which was lovely, close to the surprisingly stunning Lake Coeur d’Alene.

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We pitched our tent and Kiyo built a robust fire in the pit.

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We enjoyed the warmth, watched the mesmerizing flames until they flickered out, and went to bed early.

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What I Ate Wednesday: Honolulu

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Happy midweek, everyone! Here’s what my Monday looked like:

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Breakfast: a whole, freshly picked mango from the backyard (I eat one almost every day lately) and coffee with my homemade almond milk (tastes SO MUCH BETTER than the store-bought version!) and homemade ice cubes (water, cocoa powder, agave).

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Run: I ran a mile and a half round-trip from my house to the entrance to Diamond Head State Monument.

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Snack #1: I had my first snack at 9 am as I headed out to work: a handful of Kona coffee coated macadamia nuts. These are addictive!

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Lunch: Kiyo and I bought an olive baguette at the farmers’ market this weekend. I put a hunk of blue cheese in part of it and called it a sandwich; simple but delicious. I enjoyed the sandwich with a side of cherries. They might be my favorite fruit, right after mango!

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What I Ate Wednesday: Honolulu

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Happy WIAW! I have once again started to document days for WIAW, and then forgotten about it by the end of the day. But these are all things I ate within the last week:

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Breakfast: avocado toast, made with Ezekial bread and Cholulah hot sauce.

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Lunch: An acai bowl from Island Vintage Coffee in Waikiki in between teaching and taking yoga classes. My dad and I both love this acai bowl (with extra honey!) and we shared this along with the following sandwich:

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a caprese sandwich with a side salad.

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Dessert: On another day, I bought myself an afternoon treat: one kids’ scoop each of Thai iced tea and Nutella ice cream from a new place in Honolulu (full post about this soon). SO GOOD.

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Recipe: Scrambled Egg Entree

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This may sound weird, but I spontaneously created a recipe for a one-person meal that is quick, easy, yet satisfying and well-rounded: scrambled eggs for dinner. But before you roll your eyes, hear me out: this recipe is unique and satisfying. Just look at this simple dish, the perfect serving for one person (or you can just as easily double it up for two).

scrambled egg dinner

The killer combination of zucchini, garlic and paneer (a cheese common in South Asian cuisine that is an un-aged curd cheese made by curdling heated milk with lemon juice or vinegar) elevate this scrambled egg (yes, just one egg!) to great heights. I’m willing to go out on a limb here and say that served with Tabasco and ketchup to taste, this is a shockingly awesome meal. Now I just need to come up with a cool name for the dish… any ideas?

egg entree recipe

 

RECIPE

(The ingredients are listed above – :cheese” is paneer and for the olive oil, I used Pasolivo’s lemon olive oil)

  1. In a small saucepan over low heat, melt the ghee and add the sliced or cubed zucchini and chopped garlic. Cook for a few minutes, stirring often.
  2. Add the paneer and season the saucepan contents with sea salt and black pepper.
  3. Empty the cheese and vegetables from the saucepan and pour olive oil into the now-empty saucepan.
  4. Crack the egg into the pan, scrambling immediately. When it is almost cooked to desired consistency, add the vegetables and paneer back in. Cook until done; serve immediately (optional: Tabasco and ketchup)

What I Ate Wednesday: Honolulu

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I’m finally organized enough to be back to posting regularly on eyechow – yay! Here’s my first WIAW in a while.

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For breakfast I had coffee with milk & a smoothie I made of water, prickly pear extract, frozen kale, frozen mixed berries, acai berry powder & ice. After that I went to an hour-long, level 2 heated vinyasa yoga class at Core Power Yoga.

WIAW blue tree chai smoothie

I showered at the studio & made my usual post-yoga stop (when I practice near ward): Blue Tree Cafe. I got a chai smoothie (yes, second smoothie of the day & it wasn’t even 9 am!) made with espresso, banana, chai, cinnamon, sea salt and organic 2% milk. YUM.

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