Love Stack – Sweet potato, rice, avo & crunchy plantain chips

Lately I’ve been playing around with stacking food in cookie cutter molds (will do some heart shaped stuff soon for V day), and today I made a sweet potato, brown & red rice, avocado, hot chili oil and sweet plantain stack that was looks fancy but is really easy to make.  It’s also vegan

Ingredients (for 1 serving – adjust proportionally for more):
1. One medium sweet potato
2. Brown & Red Rice – I used this quick Seeds of Change mix
3. 1/4 avocado mashed
4. Plantain chips

1. Roast sweet potato until tender (350 for 40 minutes).  Once sweet potato is cooked, remove from oven and let cool.
2. Rice – If you use Seeds of Change, microwave for 90 seconds.  If you use other rice, cook according to instructions
3. Mash avocado and add sea salt
4. In cookie cutter, mash the entire small/ medium peeled sweet potato, top with 1/4 cup of rice layer, mashed avocado, drizzle with hot chili oil or sriracha and top w/ plantain chips. 

Sweet and Savory Kumquat, Avocado, Radish, Dried Cherry salad with passionfruit vinaigrette

When I was growing up our neighbors had a kumquat tree that to this day is incredibly generative and has the best tasting kumquats.  Kumquats bring back beautiful childhood memories of running around the neighborhood and freely picking the deliciously sweet and tart abundant kumquats.  So yesterday, towards the end of a long training run, I wanted to put them in a salad and came up with this sweet and savory salad where the sweetness from the dried cherries and passionfruit vinaigrette nicely counterbalanced some of the tart flavors induced by the kumquats and radish.  And then the creamy avocado and slivered almonds add some nice creamy and crunch texture to the mix to create an overall delicious salad!

1. 1 large bag of mixed salad greens
2.  Handful of kumquats diced into quarters
3. 1 medium to large avocado, sliced into small pieces
4. Handful of dried cherries  – I’m loving Costco’s Kirkland dried cherries now
5. 3-4 radishes sliced into small slices
6. Handful of slivered almonds (toasted or not toasted- up to you)
7. Salt and pepper to taste

1. 2 tbsp olive oil
2. 1 tbs balsamic vinegar
3. Passionfruit mustard – This can be admittedly hard to find.  We got some from Aunty Lillikoi brand on a recent trip to Hawaii that we have almost entirely devoured.  If you can’t find this, you can just add regular mustard and sweeten with some honey.

1. Add ingredients 1-6 to a large salad bowl
2. Stir vinaigrette until all ingredients mix well and right before serving mix into the salad and coat well/toss.
3. Sprinkle with some salt and pepper to taste.


Hawaiian Farmer’s Market Salad

I was recently blessed to spend five days in Kauai and got
to go to a couple of farmer’s markets, which are a real treat b/c of: 1. the
rare tropical produce we don’t get in CA (passion fruit, mangosteen, longan,
rambutan and so much more), and 2. I forgot how expensive food can be in
Hawaii, and farmer’s market produce and cooking some meals at home are a great
way to make vacation more affordable.  If
you are going to Kauai soon, you can find a great list of farmer’s markets here.  Everything we got was delicious and some
standouts included incredible pea sprouts and pretty much every fruit was really tasty (super juicy citrus, incredible pineapple, lots of litchi varietals, etc.).  I decided to use the local veggies to put
together a salad and the combination came together nicely with some tropical
twists from the coconut meat, macadamia nuts and creamy avocado.
Local greens/ lettuce – ¾ of one head
Tomato – ½ sliced
Maui onion: Slice up one ring
Avocado – Dice up ½ large or 1 small
Macadamia nuts (raw or roasted) – ¼ cup
Pea Sprouts – 1 bunch chopped
Optional: If you have or can find coconut meat, add a
few slices as well
Directions: Mix everything together and top with your
favorite dressing.  We used classic
balsamic vinaigrette, which worked well and I could also see how tropical
fruity vinaigrette could also compliment the salad well.  Enjoy- Mahalo!

Tropical Hawaiian Vegan Shake

Blessed to be in Kauai celebrating my one year anniversary with my love Marcus.  On our second day here we stumbled upon a pretty sweet farmer’s market in Hanalei (Saturday morning 9 am-noon) chalk full of all kinds of tropical fruit.  All this tropical bounty begs for a smoothie so I created this avocado, banana, macadamia nut, vanilla soy smoothie sweetened with local honey from a road side organic stop off called Banana Joes.  Only takes a few minutes to prepare and leads to organic, creamy, rich deliciousness – great way to start your day or a great afternoon treat too!

1. 1 cup vanilla soymilk (I’ve tried almost every brand and think Silk is the tastiest)
2. 1/4 avocado
3. 1 small banana or 1/2 large bana
4. 3-4 macadamia nuts
5. Optional: A few slices of fresh coconut meat if you can find some- otherwise you can leave this out or substitute with 1 tbsp of dried shredded coconut
6. Honey- drizzle amount to your liking: I do about 1 tbsp
7. 2 ice cubes

Directions: Blend everything together and enjoy – share with your love!

Refreshing watermelon heirloom tomato avo salad

1. Greens of your choice (I used Organic Girl’s “Super Greens” mix)
2. 1-2 diced heirloom tomatoes
3. Watermelon – I diced up about 2 slices
4. 1/2 avocado sliced
5. 2 diced radishes
6. chopped mint or basil to top

1. Lay bed of greens
2. Top with all ingredients
3. For dressing you can make a simple balsamic olive oil mix or add some lime, honey, chipotle (or other hot spice) and of course salt and pepper to balsamic and olive to give it more of a latin kick

Field of Greens

Lately I’ve been craving salads and greens for breakfast after my morning runs. This easy  wrap takes only 10 minutes to make and is a great omega-filled way to start  (or end) your day.

Ingredients- Wrap:
Rainbow chard
1/4 Avocado- Sliced
Any other greens (I put tatsoi- you can use spinach, arugula or really any greens)

Diced jalapeno for added kick
Sunflower seeds or nut for crunch and protein

1 tbsp tahini
1 tbsp cashew butter
1 tbps olive oil  (I used garlic olive oil but you can use regular too)
A few sprinkles of chili flakes and sea salt

1. Take a pre-washed large rainbow chard leaf and lay on a plate
2. Top with any other greens and sliced avocado
3. Top with optional toppings (jalapeno, nuts/ seeds) as you like
4. Drizzle with some dressing
5. Wrap up and dip in additional sauce – enjoy!!!