We got the first crop of strawberries and asparagus already! Subtle signs that Spring isn’t too far away. I am not entirely sure, but I think the two strawberry vendors at today’s market were from Southern California, where the weather is much warmer than here. Strawberries are just lovely, but they have a really thin, delicate outer and absorbs the pesticides and is listed number 1 in EWG’s Dirty Dozen list. The Dirty Dozen lists fruit and vegetables exposed to the most pesticides. I will have a lot more on the strawberry issue soon enough- California did silently pass the use of methyl iodide, scientifically proven to be very dangerous.
The take home message here is that buy organic strawberries and ask the farmer questions about their farming technique. I remember seeing one of the strawberry farmer’s last summer and spring at this market but I never talked to them. I wanted to ask them a lot more questions, because I am conflicted on eating non-organic strawberries, but I got shy! It happens. Though, I did taste the pesticide-free strawberries and it was so good.
I splurged a little and got smoked salmon today ($10/6 ounces). We started eating smoked salmon much more after hiking the Kalalau trail in Kauai. We packed smoked salmon, hard goat cheese, nuts, and grass-feed roast beef deli meat to sustain us on the two-day, 12 mile hike. Now we eat it for breakfast, a quick snack, or topped on a bed of different vegetables. Of course, we only eat wild Alaskan salmon from sustainable resources. If you are not sure about which fish are safe or sustainable check out the Monterey Bay’s Seafood Watch.
We recently had celery root dessert at Ubuntu- I had no idea it looks like this in its original form.
No, they don’t taste like cheddar cheese! They are higher in vitamin A (the color) and taste like white cauliflower.
The tatsoi flowers are related to broccoli family and have a really nice taste to them. They are not as delicate as they look and taste wonderful sauteed with garlic, ginger, and little soy sauce.
I was at the Ferry Building for breakfast with a friend on Tuesday morning and the Tuesday market was going on. I bought a few oranges, asparagus, and ranunculus. There were tulips too, but I just adore ranunculus. The farmer gave me an awesome tip of just putting a spoonful of sugar in the water to help them bloom. They are still blooming!
Spinach (Serendipity), Meyer lemons (Hamadas), Cara Cara oranges (Ken’s Top Notch Produce), Leeks (Happy Boy Farms), Button mushrooms (Far West Fungi), and Roma tomatoes (Swank Farms). I spent a total of $32 this week at the farmers market.
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I need to take a small break from blogging- not because I am bored, frustrated, or “over it”. Actually, I am more in love with Club Dine In! than when I started. As some of you may know, I have been working on my own start-up for quite sometime now and it’s really crunch time. I am attending the Game Developers Conference for the rest of this week. Though, I will still be active on Twitter and Facebook, so please join me there! I tweet and post about many cool events, news about food and fitness, and links to great recipes, ideas, and innovations.
Pictures taken on my iPhone.
Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.
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Road trip and airport/airplane food is usually dense in refine carbohydrates, salt, sugar, and fat and seriously lacking in nutrients. It leaves you bloated, fatigued, and uneasy. Though, a little planning can change all of that so you can enjoy your trip so much more.
On The Road
Satish and I drove down to Los Angeles a couple of months ago to visit friends and family. We always prefer to drive down so we can have the convenience of our own car, but this time I was dreading the road food more so than ever before. Off of I-5 there isn’t much offered than fast food and a few sporadic fruit stands, so we usually end up making one stop at In-N-Out. I always order a grilled cheese (no meat) and fries. It’s basically just white processed bread with “cheese” and onions, blended with their special sauce. I physically never felt great after indulging in that “food”. Maybe, the experience is much different for people who eat the beef patties. Well, I just couldn’t do it anymore. The feeling of being bloated and fatigue..especially since I have been doing so good with eating fresh, clean food and working out. I find that once you have cleansed yourself of processed food, it’s really hard to eat food made out of chemicals. So, I made our own food! Homemade, gourmet sandwiches to go! The drive was only 5-6 hours long, so we did not need a whole lot of food. I also had packed unsalted, mixed nuts and tortilla chips (Satish loves them). We always travel with our stainless steel water bottles filled with water. We did stop by a Starbucks for coffee/tea and a bathroom break.
In The Air
Recently, we went to Kauai for our vacation. I couldn’t have been more excited about the trip, but the airport and airplane food had me a little more than turned off. I have been trying to keep up with my new year’s resolution and I do not think vacations are an excuse to eat highly processed food. Plus, there is nothing pleasurable about it to me. I also didn’t want to leave a trail of plastic behind just for my convenience. (Processed food comes packaged in plastic). Especially, since most places and facilities do not recycle or properly dispose these materials. A couple of days ahead of our trip, I made savory muffins (recipe below) for us to take on the plane. They keep well and are filling. We had also packed our own trail mixes and Lara Bars.
– Plan: Make sure to eat a decent meal before heading out to the airport or on a long car ride to avoid eating horrible airport food or going through the drive-thru.
-Pack your own food: fruits, sandwiches, sun-dried tomatoes, nuts, and carrots are good choices.
-If you are driving, you can pack a cooler so the food options open up, especially if the road trip is during the warmer months. Salads can be a great, light option for the road and should not wilt in the cooler.
-Bring water in a reusable steel/glass bottle. Fill up several reusable water bottles before heading out on the road trip (major no-no for airplanes) and you can even spruce up your water with a sprig of mint or citrus. Just squeeze a few drops of fresh lemon or sweet orange into your water bottles for a refreshing taste. You will save money and plastic from ending up in the ocean. When you run out of water, buy the largest container of water and refill your reusable bottles. One large plastic container does less damage than 36 individual, plastic bottles. Also, if safe-drinking water is available, fill up from the sink or fountain. Also, many water-filter made for traveling.
– Do some research and try to find out if there will be better choices while driving or at the airport. This is especially helpful for longer flights and road trips.
– Relax. After all you are on vacation, and as long as you are not making too many exceptions and staying active, don’t worry about it!
Muffins On The Go Savory Muffins
Olives and Sun-Dried Tomato Muffins
I made these muffins for our recent trip to Kauai. I added the pinch of turmeric to act as natural preservative, but it did not change the flavor. I like to use sun-dried tomatoes that are not packed in oil/solution. To soften the sun-dried tomatoes, I cover them in hot water for 10 minutes before using them. These keep well in the refrigerator for 7-10 days. They also freeze well.
Butter, for greasing
1 cup baby spinach, washed, well-drained and chopped
1 cup sun-dried tomatoes, chopped *see headnote
1/2 cup Kalamata olives, pitted and halved
2 tablespoons dried basil
3 tablespoons pine nuts
3/4 cup freshly grated Parmesan
1/2 cup mild goat cheese, crumbled
2 large eggs, lightly beaten
3/4 cup whole milk
2 cups whole grain flour
4 teaspoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
black pepper, freshly ground
pinch of turmeric (optional)
1. Preheat oven to 400F, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.
2. In a large mixing bowl, add the spinach, sun-dried tomatoes, two-thirds of the olives, dried basil, pine nuts, Parmesan, and two-thirds of the goat cheese. Gently mix together using a spatula.
3. In a separate bowl, beat the eggs and milk together and add to the sun-dried tomato mix.
4. In another bowl, mix flour, turmeric, salt, black pepper, and baking powder together. Slowly add the flour mixture to the sun-dried tomato mixture. Fold together with a spatula just until the batter comes together. Be careful not to over mix.
5. Spoon the mixture into the prepared pan, filling each hole 3/4 full. Top each muffin with a bit of the remaining olives and goat cheese. Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple of minutes then turn out onto a cooling rack.
What are your healthy tips and suggestions for road trips and airports?
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