Archives for posts with tag: Recipe

ICYMI: Best of April posts

May 2, 2016 //

We’re already a third of the way through the year with no signs of slowing down. Here’s what you missed in April:

My first world problem freak out about how I intend to maintain my fitness routine abroad, although I suspect all of the eating I’ll be doing in Madrid and Lisbon this month will be the brunt of my “core” work 😉

This photo of a lazy Kaua’i afternoon in the North Shore

My friend Jill’s recipe for Curative Chicken Soup!

This post about my favorite Kaua’i beach

More Kaua’i! My love letter to Na Pali Coast

Here’s what’s happening in May and what you can expect in terms of more Curious Passport posts:

Tapas hopping in Madrid
Surfing in Portugal
Volcano hiking in the Azores
Wandering in Berlin

However, before I leave, I’m nearly finished with #FivePeakChallenge, hosted by Mission Trails Regional Park – here’s evidence of completing hike three of five to the top of North Fortuna Summit:

Have a recommendation for me, a blog you think I should check out? Leave me a comment below!

Tags Fitness, Hanalei, Kauai, Na Pali Coast, Recipe

Categories Best of, Travel

Curious Palate: Curative Chicken Soup

April 26, 2016 //

We’re back this week with another tasty recipe from the #HaapsandBarleyXCuriousPassport series. One thing you’ll notice about these recipes is that they all call for fresh, natural ingredients and simple preparation for a delicious and nourishing meal. Nourish is the name of the game lately, quite literally.

For the several weeks leading up to my Eurotrip, I’m participating in my client partner Danielle Omar’s 21-day Nourish program, a clean eating challenge with three tracks; I chose the digestive track to learn how my body really reacts to gluten and dairy. I also have to remove added sugars and alcohol from my diet during the program…and caffeine. One week in and I’m no longer feeling massively hungover from those caffeine withdrawals, I already feel less bloated (except for last Saturday’s hall pass so I could attend the Pizza Walkabout I helped organize with my friends — I also had BEER) and the sluggish effects of the 3 p.m. slump have nearly dissipated. “Cheat day” aside, I’m totally onboard with Danielle’s approach to nutrition, “It’s about being a conscious eater, rooted in your own unique principles about how you feed yourself.”

That said, I’m excited to add Haaps & Barley’s recipes into my meal planning without much modification, like Jill’s recipe for chicken soup, below. Since the recipe calls for orzo, which has gluten, I’ll probably swap it out for quinoa or black rice.

Enjoy!

Screen Shot 2016-04-25 at 7.51.18 PM

CURATIVE CHICKEN SOUP

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Tags Chicken Soup, Clean Eats, Good Eats, Haaps&BarleyXCuriousPassport, Recipe

Categories Curious Palate, Haaps&BarleyXCuriousPassport

Curious Palate: Eggplant w/Spiced Chickpeas and Yogurt [RECIPE]

April 12, 2016 //

Photo by Haaps & Barley

The sound of the coffee machine sputtering in the morning takes me back to weekends from my childhood, when my parents would sit and chat in the dining room before my sister and I made our way to breakfast, their muffled voices and clinking spoons clearing the fog from my head.

The smell of carne asada transports me to late nights with friends in college, which is a habit that still persists today.

Don’t even get me started on the poetry of freshly steamed rice, smoky kalua pig and a tub of fresh ahi poke; I’ve shared many a mixed plate with local and visiting friends and family over the years as a youth on Kaua’i, and now as a returning visitor.

Five years ago, I was at a food conference in Santa Monica when I first had my taste of the eggplant and yogurt combo (and an introduction to cold brewed coffee). It was the first time I had yogurt outside of breakfast time, and as a main ingredient for a savory dish. I liked it a lot.

Food brings people together; its language is universal – so long as it’s good 😉

Jill (from Haaps & Barley and author of all of these Curious Palate recipes lately) shares a similar sentiment, and her recipe for an eggplant and yogurt recipe below. I’ll be making mine with Japanese eggplant, my variety of choice:

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