Homemade Acai Bowl

When we were in Maui over New Year’s, we had the most epic acai bowl (really, I had an acai bowl almost everyday). Since I got back, I’ve been searching high and low for Vancouver’s best, and I think I found it at Glory Juice Co. Even still, I’ve been wanting to make it at home and it took me a couple tries, but I think I’ve finally done it!!

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I bought a pack of four acai pops, some other healthy ingredients, and I was off to the races!

This definitely isn’t low calorie, but it’s filled with TONS of healthy ingredients, not to mention the benefits of acai.

Acai Bowl
Serves 1

2 packets of frozen acai
1/2 cup almond milk (vanilla or unsweetened)
1 banana, sliced
1 handful of granola (this one is my fave because it is gluten free, sugar free and vegan AKA healthy)
small handful of cacao nibs (filled with antioxidants)
2 tbsp of chia seeds
1 tbsp of peanut butter

1) Blend frozen acai and almond milk until smooth.
2) Add to bowl and top with other ingredients.

Where is your favourite place to get an acai bowl? What are your favourite acai bowl ingredients?

Easy Zucchini Egg Scramble

One of my favourite easy and healthy breakfasts is any veggie, a little onion, scrambled eggs and hot sauce. My favourite veggie to throw into this combo is zucchini. It’s a crunchy-in-parts, soft-in-others texture, and tastes incredible mixed with eggs and topped with hot sauce. (PS have you seen Beyoncé’s new music video?? #igothotsauceinmybagswag – instant classic)

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I made a little video on Snapchat (@sophiecaldwellc) so I thought I would share it here so you can make it too. It’s dead easy and almost embarrassing to write a recipe for, but I swear it’s delicious and can totally change your breakfast game! I spend 25% of my time when I’m home making cooking videos on Snapchat, so if you don’t want to see that do not follow me! Ha!

Easy Zucchini Scramble
Serves 1 because Peter had chocolate chip muffins (life is unfair). You can easily scale up for a big group.

1 tbsp olive oil
1 small zucchini, sliced thinly
1/6 white onion, sliced thinly
pinch of salt and pepper
2 eggs
Cholula hot sauce to taste (my favourite hot sauce for eggs and fish tacos)
Maldon sea salt to taste (the best salt in the entire world and will change your life trust me)

1) Heat pan over medium heat with olive oil.
2) When hot, add veggies.
3) Add pinch of salt and pepper. Cook veggies until soft.
4) Add eggs directly in pan, scrambling as they heat up.
5) As soon as they’re scrambled, turn the pan off.
6) Top with hot sauce and Maldon.

Happy Super Bowl Sunday!

Maui Top 10

There is no denying that Maui has some incredible food. From farmer’s markets to açai bowls to high end restaurants, there is no shortage of delicious offerings. Having gone there for the last few years, I have tested lots of restaurants and I wanted to share! If you’re planning a trip, feel free to reach out to me for more info! All pictures by me (some from my instagram account)

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I’m going to start with my favourite spot on the island, Ka’Ana Kitchen. I’m not lying when I tell you I have never had a bad dish or drink here. The food is fresh, local and inventive. Have you ever heard of a restaurant putting seared ahi tuna with burrata? Neither had I…but it’s amazing. Those little green cubes? Fresh passion fruit jelly. I mean REALLY?? So good.

Another favourite for food and drinks is Mama’s Fish House. Their mai tai is strong, and served in the cutest tiki glasses. Beyond that, their fish is fresh and absolutely delicious. They basically have every single type of seafood on the menu, served any way you could imagine (curried, seared, raw, grilled). You can’t go wrong. The restaurant is located in a local inn in Pa’ia and the beach above is right out front. It’s gorgeous. If you follow me on snapchat (sophiecaldwellc) you will see how obsessed I am with the amazing flower arrangements they have (I’ve posted one above).

A new discovery on this past trip was local favourite Kihei Caffe. The line is long, but it goes by fast, and it’s so fun to sit with the local Maui residents on the roadside in Kihei while the sun is coming up. I ordered the Macadamia nut and banana french toast and Peter had the breakfast burrito. Both were amazing. We each sipped one of their blended coffee drinks and we proceeded to roll down the beach home. You can’t miss this place.

 

Another Pa’ia favourite is Flatbread Company right on the main drag. Their pizzas are delish (and a nice welcome from the light tropical fish-based foods), but their salads are the best. If you go, add pulled pork to your salad and thank me later. (Yes, that is a double decker pizza serving plate)

While many of the roadside fruitstands are pretty overpriced, I really enjoy pulling over and getting some local fruit from the farmers. This one was near Jaws Beach when we went to see the surfers surfing 50 ft waves (they were 20 ft max, and there were no surfers)…But, we got papaya! There is a great farmer’s market in Kihei that has the same vibe, and way better prices.

BRUNCH! Because what is better than eating at a buffet before spending the day in a bikini? I’m not usually a breakfast person but DUO the Four Seasons Resort Maui has the best (that is bolded, underlined, and italicized for a reason) pancakes and waffles. See exhibit A above (banana chocolate chip). They have everything from the most amazing fresh omelettes, to lox and bagels, to polynesian dishes, to PANCAKES (have the pancakes). While I’m at it, the guava margarita at the lobby lounge is to die for.

One of my favourite spots on the whole island is the Andaz hotel, but specifically the Lehua Lounge. The piña coladas are so fresh and delicious, along with every other drink on the menu. The best part is that you get to pretend you’re staying there while you sip your drink poolside.

Another recent discovery, I went to Wow Wow Lemonade when the coffee shop beside our place ran out of their açai bowls. Boy, am I glad they did. This menu was insane! Each bowl had at least 10 ingredients, and they make fresh lemonade right in the store. I wish I could have one of these every morning.

What you see above is the best, freshest, healthiest fish taco you will ever find. Coconut’s Fish Cafe consistently has a line out the door, and for good reason. Their fish tacos are made with 17 ingredients, with everything made in house. Split an order of the fish tacos and coconut shrimp, and then go back the next day and do the same thing.

Lastly, if you do one thing while you’re on Maui, watch the sunset (I like to watch the sunrise too). There is nothing more calming then listening to the waves and watching the sun go down at the end of a day in the water or around the pool.

Can I go back now?

My Favourite Kale Salad

I’ve been on a healthy eating kick leading up to the holidays. It may have something to do with the fact that I will be wearing a bikini in two weeks in Maui….but that’s besides the point. It’s a crazy time of the year so I like to take advantage of being healthy as much as possible. Luckily, I love vegetables so I have lots of yummy recipes up my sleeve. It may not taste like pasta but it will make you feel a lot better than pasta will! [Who am I kidding…nothing is better than pasta]

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Kale and Brussels Sprouts Salad
Serves 4-6 as a side (2-3 as a main)

2 bunches of kale
1 tbsp olive oil
1 tsp salt
15 brussels sprouts, thinly sliced
half a shallot, diced
half a lemon, juiced
1 tbsp dijon mustard
1/3 cup olive oil
salt
pepper
1 tbsp olive oil
1/2 cup chopped almond or hazelnuts
1/3 cup shavings of asiago

  1. Slide kale thinly and toss into a big bowl with 1 tbsp olive and 1 tsp salt and massage until soft.
  2. Add brussels sprouts.
  3. Mix shallot, lemon, mustard, salt and pepper, and 1/3 cup olive oil in a bowl. Set aside.
  4. Add 1 tbsp olive oil to pan and when hot, add chopped nuts (cook for 2 minutes) and set aside on a paper towel.
  5. Add dressing to brussels sprouts and kale.
  6. Top with almonds and asiago (or any hard cheese you like).

Enjoy with a glass of red wine. The wine pictured above is a Côtes Du Rhône, which is one of my favourite red wines. It pairs with lots of different types of food, and is really a crowd pleaser. It’s my go-to red when I am ordering or feeding a group of people. At $20, this one is a steal (and it’s SO good).

Enjoy the holiday rush! xo

Photo from my instagram

Smoked Salmon Bites

If you follow me on Instagram, you may have seen that I was featured on Camille Styles this weekend, hosting a Valentine’s Day girls’ brunch with Gillian. We had so much fun coming up with this shoot and curating it together and shooting it with the PARTYSKIRTS ladies! As you know, I love pairing wine and food. For brunch, it can be a little bit more difficult because you definitely want to keep things light. My go-to is rosé when pairing brunch foods, but I also wanted to include a fun take on the classic mimosa. I’ll be sharing more pics and tips throughout the week, but for now I wanted to share my favourite new appetizer recipe, the Smoked Salmon Bite!Christie Graham Photography-23 Christie Graham Photography-33 Christie Graham Photography-38

SMOKED SALMON BITES W/ HORSERADISH CRÈME

Serves 4

INGREDIENTS

  • 16 bagel crackers (or any cracker)
  • 5 slices of smoked salmon, cut to bite size
  • a few chives, chopped for adding as garnish
  • Maldon salt, to top
  • Horseradish Crème
  • 1 cup of light sour cream
  • 2 tbsp chopped chives
  • 1 tsp horseradish

INSTRUCTIONS

  1. Mix together sour cream, chives, horseradish
  2. Lay all crackers on platter
  3. Layer smoked salmon onto cracker
  4. Add a small dollop of Horseradish Crème to salmon & cracker
  5. Top with a couple of criss-crossed chives and Maldon salt to taste
  6. Serve with a punchy Rosé (Spanish-style Rosé goes well with this dish)

Photos by Christie Graham

Fall Harvest Sunday Night Dinner: Soup and Salad

The first thing that comes to mind when I think of fall food is squash and soup. Growing up, one of my favourite soups was a creamy butternut squash soup. Setting out to create a butternut squash soup that didn’t totally throw my eating habits out of wack, I wanted to ensure my recipe wasn’t brimming with cream. Luckily, squash is creamy in its own right and the recipe ended up being very healthy. I also wanted to serve a salad to start that was reminiscent of the flavours of the season. When I had originally designed this table top, I had an apple on each place setting but since that took away from the flowers, I removed them and put them in the salad. Entertaining is all about thinking on your feet and not being stuck to one particular outcome. Read below for two of my favourite new recipes. Both of these would be great on your next Thanksgiving table, or even tonight as a refresher from last night’s heavy meal!

Sip October-4

moschofilero boutari + harvest salad

 Fall Harvest Salad

Serves 4 as an appetizer

3 handfuls of spinach (or your preferred green)
1/3 cup of toasted pumpkin seeds
1/2 cup of your favourite crackers, crumbled (I used Lesley Stowes’ Fig and Olive Crisps)
2 apples, cored and sliced thinly
4 tbsp crumbled lemon & thyme goat gouda (or your favourite cheese)
balsamic vinaigrette (oil, vinegar, and dried herbs whisked together)

1) Make dressing. Set aside.
2) Add spinach to a large bowl and top with pumpkin seeds and vinaigrette.
3) Top with apples, cheese and crackers before serving.

Sip October-16

Sip October-20

Butternut Squash Soup

Serves 4 as an appetizer

1 butternut squash, peeled, cleaned out and chopped
1 onion, chopped
3 garlic cloves, chopped
1 yellow and orange pepper, chopped
6 cups of chicken broth
salt and pepper to taste
1/4 cup cream
fresh oregano for topping

1) Add the butternut squash, onion, garlic, peppers, and chicken broth to a big pot and bring to a boil. Cover and simmer for 40 minutes.
2) Using an immersion blender (my new favourite kitchen tool), blend the soup together.
3) Add salt and pepper to taste, 1/4 cup cream, mix more.
4) Ladle into bowls and add a sprig of oregano for serving.

Check back tomorrow for my favourite Chicken Marbella recipe, and Wednesday for a special edition of #WineWednesday featuring the wine parings for these foods!

Photos: Christie Graham Photography