The Best Shredded Kale Salad *My Version*

photo courtesy of Yelp

There’s a restaurant in Denver, CO called True Food Kitchen. It’s exactly what the name suggests, they serve real food, from sustainable ingredients. They are a non- GMO facility and their food is mostly local and based on season. Needless to say, it’s a real gem in the Cherry Creek community! 

They have a salad on their menu, a shredded kale salad, that is really, really, tasty. It is mostly ordered as a side salad, or before the entree salad, but I believe you can order a meal portion as well. The salad is made with shredded kale, and is tossed with parmesan cheese and a lemon vinaigrette. Seriously, amazing. One of the best kale salads I’ve had in a restaurant hands down. The zest from the lemon hits your tongue almost instantly and the crunch of the kale and saltiness from the cheese leave you wanting more and more. Yum. I’ve seen copycat versions of this salad on the internet and they actually come pretty close to the real deal. But I have my own I’d like to share with you. It’s not exactly like the masterpiece at True Food Kitchen, but let’s just say it’s inspired by it! 

inside True Food Kitchen-photo courtesy of a Yelp

First, we need our kale. I say this because there’s so many kinds of kale out there, that picking which one to use for a shredded kale salad is important. Lacinato Kale aka dinosaur kale is my fave for this salad. It gives you the perfect shred. Depending on the size of  salad you’re making, you will need anywhere from 2 to 4 bunches of kale. The nice thing about this salad is that your cuts don’t have t be perfect. Shredding your kale can be messy, neat, long ways or short ways, whatever suits you. No one will know! 


For contrast, I usually will had some chopped romaine lettuce or baby spinach, to help create a fuller salad, and of course get more greens into it! 

After you shred your kale, make your dressing.  I use about a tablespoon of olive oil to balance out my balsamic vinegar, a squeeze of agave nectar and juice from 1-2 oranges. Don’t you just love my exact measurements!!?? The amount of dressing you make will depend on the size of salad you have, so the amount is really up to you.


 I know True Food Kitchen uses a lemon vinaigrette for their salad, and yes it is yummy, but I find that orange goes better with balsamic vinegar and lemon goes better with rice or apple cider vinegar. Just my taste. 

Toss the kale with the dressing and massage it for a good 2 minutes. The acidity from the balsamic vinegar will actually help break down the kale and make it softer to chew. 



After massaging the kale, cover and refrigerate for up to 3 hours, but no longer. You want soft kale, not soggy kale! 

Now here comes the exciting part to the salad, the cheese/nut crumble. The salad at True Food Kitchen uses parmesean cheese; we are going to make a vegan nut crumble that will mimic the taste of cheese. And we will do that with 3 lovely ingredients: nuts (pecans work best, but walnuts would work well too), nutritional yeast and a touch of olive oil to help bind the two. 


Blend them up in your food processor until fine. I got the idea from this kale salad recipe. It’s really simple and adds amazing flavor to the salad. 

We are almost done! When ready to serve the salad, top the kale with the cheese/nut crumble and dried craisins, or raisins work really well too. I almost like them better than the craisins myself. 




This salad is a good option for a potluck, dinner parties or Tuesday salad night. Hope you like it! 

Shredded Kale Salad with Citrus Vinigarette 

Ingredients:

  • 2-4 bunches of lacinato kale 
  • 1/2 cup craisins or raisins

Cheese Nut Crumble:

  • 1 cup of pecans
  • 1 TBS olive oil
  • 2-3 TBS nutritional yeast 

Citrus Vinigarette 

  • 1 TBS olive oil
  • 1/4 cup balsamic vinegar 
  • Juice from 2 oranges
  • Squeeze of agaves nectar, or other liquid sweetener

Make it! 

  1. Shred your kale
  2. Make your dressing and toss kale, massaging the kale for 2 minutes to soften it up. Cover and refrigerate for up to 3 hours.
  3. Make your nut crumble by placing all ingredients into a food processor and grind 15 to 30 seconds. You want the nuts somewhat fine, but still have some texture.
  4. When ready to serve the salad, top kale with nut crumble and craisins. Enjoy! 

NOTE: add dimension that your salad by adding a couple heads of romaine or baby spinach. Do not, however, add the extra greens until ready to serve the salad, as they will get too soggy sitting in the dressing for 3 hours. 

Until next time….

Bon Appetit! 

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Sweet Cashew Cream Sauce

I first learned about cashew cream from Chocolate Covered Katie, when trying to make a plant based sour cream. I gotta tell you, savory cashew cream is not my favorite thing. But sweet cashew cream, that’s another story! It’s creamy, almost like yogurt, and has a subtle sweetness to it. It’s loaded with plant based protien, healthy fats and fiber. And it pairs wonderful with fresh fruit, or as a topping for your oatmeal. Heck, some even put it on steamed kale! Hey, don’t knock it til you try it. Any moms out there who want their kiddos to eat kale, try steaming it and topping it with this sauce. You’d be surprised how many kids like to eat kale this way. 

photo courtesy of munchin with munchkin

This sauce is super easy to make and only has 3 ingredients. Did I mention that it’s also sugar free?? Oh and I also may have (definitely) borrowed this idea from Chocolate Covered Katie and Dr. Furhman. Hey, I’m giving credit where credit is due, I don’t want to be in the business of stealing recipes and pretending they’re mine. Just not cool in the blogging world :>) 

Making cashew cream is very simple. 1 cup of cashews blended with 1/2 cup of water (can vary depending on desired thickness), until very smooth. Blend in dates until desired sweetness is reached, I like to use 8-10 dates. Once blended thoroughly, top it on your fave fruit (strawberries are my go to) and go nuts! (Pun intended). 

NOTE: If you don’t have a high powered blender, like a vitamix, you will need to soak your cashews in water for at least 3-4 hours, as well as your dates, for about 10-15 minutes. The cashew cream will keep in the fridge for 3-4 days. 

Sweet Cashew Cream Sauce 

Ingredients: 

  • 1 cup cashews
  • 1/2 cup of water (more or less depending on desired consistency)
  • 5-10 dates, make to your desired sweetness

Make it! 

  1. Blend cashews and water together until silky smooth (if not using a high powered blender, make sure you soak your cashews for 3-4 hours)
  2. Add your dates to get your desired sweetness (again, if not using a high powered blender, you’ll need to soak your dates for about 10 minutes)
  3. Store cashew cream in a mason jar in your fridge. Refrigerate until cool, then top on your fave fruit or breakfast! This would make an amazing pancake topping in lieu of pancake syrup. Cashew cream will keep for up to 4 days in the refrigerator. 

Until next time….

Bon Appetit! 

2 Ingredient Chocolate Pie 


Chocolate, in a word, is the closest thing we have to heaven on earth. Ok, that may be a bit of a stretch, but it’s darn good! This pie recipe, is my go to recipe for meal blessings and dinner parties. It’s super simple, and gets rave reviews every time I make it. However, it is not vegan. This recipe calls for heavy whipping cream, which most ganache’s do. I would spend the extra money and buy organic heavy whipping cream. I have, however, been working on a vegan version of this pie using tofu or avocados, but the ratios’ just aren’t quite right when trying to make enough chocolate ganache for a whole pie. What I like about this recipe is that I don’t need to add any sugar. Where as if I used tofu or even avocado, I would need to add something sweet to the ganache to balance out the flavors. But when I get there, I’ll let you know!  


At minimum, I use semi sweet chocolate (you could go as high as a 70% cocoa chocolate) and I don’t add any sweetener, so the pie is very, very rich….and did I mention that it’s melt in your mouth creamy? Paired with my plant based, gluten and sugar free pie crust, you can’t go wrong with this dessert. It is a home run all the way. 

Start by making your pie crust using this recipe, following the chocolate pie crust recipe version. As your crust is setting, make your ganache. 

Place a 12 ounce bag of chocolate chips into a medium bowl and set aside. 

Using a small sauce pan, heat 1 cup of heavy whipping cream just to a boil. This step is important as it heats up really fast and you could burn it very easily. 

Once heated, pour whipping cream over the chocolate chips and let it sit for 5 minutes. Do not touch it while it sits. Leave it alone and let it work it’s chocolatey magic!

After 5 minutes, start whisking the chocolate. It will take a few minutes for it to mix all of the way so be patient! And it will be thick.



Once mixed, pour ganache onto your pie crust, spread evenly, and refrigerate for 2-3 hours to set. Keep refrigerated until ready to serve. Enjoy! 

2 Ingredient Chocolate Pie
Ingredients: 

  • 1 12 oz bag semi sweet chocolate chips
  • 1 cup heavy whipping cream 

Make it! 

  1. Start by making your pie crust, using the chocolate pie version
  2. While your crust is setting, make your ganache by adding chocolate chips to a medium sized bowl. Set aside
  3. In a small sauce pan, heat heavy whipping cream just to a boil. 
  4. Pour cream over chocolate chips and let sit for 5 minutes. Do not touch it. 
  5. After 5 minutes, whisk chocolate until smooth. 
  6. Pour ganache onto pie crust and refrigerate for 2-3 hours until set. 

Until next time…
Bon Appetit! 

Plant Based Pie Crust

Do you have any sugar free, gluten free or paleo dieters that you have to plan for in your life? Are dessert ideas sometimes hard to come by? Now, some people would argue that dessert is an unnecessary meal; that it just adds an unearthly amount of calories to the end of our meal and should be omitted for the sake of our own health and figures. Ya, I would not trust those people..😝 My mom had a magnet on our fridge growing up that said, “skinny cooks can’t be trusted”. Ya she may have been on to something there…

Now, I love all kinds of dessert, I normally won’t turn any down. But, doing dessert a plant based way, can be tricky. Usually, the go-to plant based dessert is a bowl of berries with a dollop of delicious sweet cashew cream on top of it or just by itself. Nothing wrong with that! As I drool typing this post…but what about….pie? Yes, pie. Can pie be created plant based? Well, the crust can! I’ve been making this crust for a couple of years now, and it is the simplest recipe I have in my recipe vault. It only has 2 ingredients! That’s it! Unless you want to add stuff to it, then, that’s your call. 

So come on…Let’s do this! 

Start with 1 cup of nuts and 12-15 dates. It’s best to soak your dates for up to 10 minutes to help soften them up. It helps them blend easier! 

Next, blend the nuts and dates until a ball begins to form. 


Place ball in to a 9 inch pie tin, and spread evenly. Fill it with you favorite pie! 

Variations: this pie crust is very versatile, and can be transformed in many ways to make your pie better! I like to add orange peel to it when making chocolate pie, because orange and chocolate go together beautifully! 

Add vanilla or almond extract to your fruit pies, or cinnamon and nutmeg to your pumpkin pie. Sky’s the limit. I hope you enjoy this recipe! 

Plant Based Pie Crust-Vegan, Gluten and Sugar Free 

Ingredients:

  • 1 cup nut of choice (pecans or walnuts work best for this recipe)
  • 12-15 dates, soaked for up to 10 minutes (mandatory if you don’t have a a decent, high power food processor

Make it! 

  • Add dates and nut of choice to your food processor. Blend until a ball of “dough” forms. 
  • Place ball in a 9 in pie tin, spread evenly. 
  • Place in fridge for about 30 minutes or so to set.
  • Add your filling and enjoy! 

Until Next Time…

Bon Appetit! 

The Importance of Sharing a Meal Together

Summertime Entertaining
Good morning to you! And Happy Wednesday! The post I have been working on for this week is not quite ready. I could post it, and have pretend tomatoes thrown at me, and you never read my blog again! Or, I can do this: post a link to my other blog, Beautifully Organic, for a blog post I wrote last year, on the importance of sharing a meal together (link is below pictures). If you have read my page A Blogger’s Heart, you know a little bit about how much I enjoy having people over to share a meal in my home. So, please take the time to read this post and, who knows, maybe it will move you to invite someone over for dinner this week 😉 

Speaking of entertaining! We just got our dining and kitchen tables we’ve been waiting on! We had them custom made by someone in our church. The two join together to make a 14 foot long table! Now, everyone I love can be eating at the same table, sharing a meal together! Makes my heart ❤️ swell. 

kitchen table
dining room table

The Importance of Sharing a Meal Together

Until Next Time….

Bon Appetit! 

Culinary Adventure: Bircher Muesli

The hubby and I had the pleasure of staying at the Four Seasons in Vail, CO this past month for his annual Director’s Retreat. I gotta tell you, I’ve never felt more fancy! This trip, I chose to lock myself in our hotel room, order room service and just relax. It definitely saved us some money compared to last time!

view from our hotel room

I had an amazing salad for dinner the first night, and as the room service server was picking up my dirty dishes, I inquired about the best thing on the menu to have for breakfast. Her face lit up as she was telling me about their Bircher Muesli. She said it was absolutely phenomenal and that I had to try it. So of course, I did!! And her recommendation was spot on, in fact, I think her enthusiasm was dialed back a bit for it! It was a fantastic, unbelievably good breakfast. 

Coupled with my French press coffee, I couldn’t have asked for a better meal. The best way I can describe it is that it was a bowl of cold oatmeal, more like an oatmeal soup, with almond milk, fresh fruit, yogurt and nuts. And the flavor was just out of this world good. It wasn’t too sweet, and it was so creamy.  Until that morning, I had never heard of Muesli before. 


Muesli is a breakfast and brunch dish based on raw rolled oats and other ingredients like grains, fresh or dried fruits, seeds and nuts, that may be mixed with cow’s milk, soy milk, almond milk, other plant milks or yogurt. 

There are so many different ways to eat Muesli. Bircher Muesli, aka Swiss oatmeal, is named after its creator, Swiss physician Maximilian Bircher-Brenner. He created it in the 20th century for his patients as a health supplement. The history behind how and why Bircher-Brenner created this food is fascinating. He believed that apples cured him of jaundice as a young man, and therefore was very vocal for trying to get more fruits and vegetables into his patient’s diets. 

I enjoyed the Bircher Muesli I had in Vail so much, that I immediately sought out in search for the perfect recipe to make at home. I found two that were very close to what I was looking for. The first recipe uses chocolate chips and mashed bananas and raspberries to their oats and almond milk. The second recipe, uses raw almonds, raisins, chopped apple and yogurt. I took elements of these two recipes to create my own….that’s not cheating is it?? 😝👩🏻‍🍳

Well, heeeeerrrrreeee we go! 


I like the method the first recipe uses, to begin by smashing your bananas and raspberries together in a bowl. 


Next, add your plant based milk and stir. 

Then, add your oats, sweetener and seeds. Stir to combine all of the ingredients well. Make sure your seeds are salt free! Cuz that wouldn’t taste good in the AM 😝

Cover and let it sit in your fridge over night. 

When I took the muesli out of the fridge the next morning, it looked amazing! The oats absorbed most of the milk, so I added a little bit more to give it a soup like consistency. Then I topped it with more raspberries, some blueberries, sliced apple, and a drizzle of honey. It was pretty close to what I had in Vail. It was creamy and not too sweet, although I did feel like it was too good to be oatmeal! I mean it’s hard to eat oatmeal that isn’t jam packed with brown sugar , am I right??!! I could taste the smashed bananas, they added just the right amount of sweetness to the muesli. The crunch from the apples, blueberries and seeds just completed my bite! Next time, I think I’ll add peanut butter and let it sit in the muesli overnight. I’m sure that would add just another dimension of flavor! 

Bircher Muesli 
Serves 4

Ingredients: 

  • 2 cups Organic quick oats
  • 3 cups almond milk (I used unsweetened vanilla)
  • 1/2 cup raspberries 
  • 2 over ripe bananas
  • 4 TBS maple syrup, honey or your fave liquid sweetener
  • 2 TBS chia seeds
  • Handful pumpkin seeds 
  • Handful sunflower seeds
  • 1/2 cup of blueberries
  • 1/2 chopped apples (Granny Smith work the best!)
  • Optional: 2-3 TBS peanut butter or any nut butter 
  • Optional: 1 cup dairy free vanilla yogurt

Make it! 

  • Start by adding the bananas and raspberries into a medium sized bowl and smash them together til all clumps are gone. 
  • Add your milk and stir. 
  • Then add your oats, sweetener, seeds, chia, yogurt and nut butter if your using it. Cover and allow to sit overnight in your fridge. 
  • Divide into bowls, mix in more milk if needed and top with blueberries and apple. Enjoy!! 

Until next time….

Bon Appetit!

Traveling: Family Road Trip to Encinitas, CA

 

When we first arrived in California, I thought to myself, “man, I could never live here”. It’s humid, no mountains or city life really to speak of (where we were), and my hair had more frizz to it than Monica’s had on Friends, when she was in Barbados. Seriously, that part really bummed me out. Nothing I tried worked to tame the frizz, and I just didn’t feel myself. I was so close to getting my hair braided at one of the many hair salons I saw!


But, as days passed and I became more acclimated with traveling to the beach, and being ok with all the sand that was collected in everything we brought with us (I think we brought 10 pounds of sand with us to the hotel from the beach every time we went), I began to realize that, hey the beach is actually pretty awesome. For 3 days straight, we were at the beach. The kids played in the water, dug in the sand, ran up and down the beach and buried each other over and over again. They never grew tired of it. If we weren’t at the beach, we were eating local food or swimming at the hotel.

My inner hippie was awakened by all the turquoise jewelry and rags for clothes people wore on the beach. I forgot about my inner hippie, and how much more relaxed she was. She really needs to come out more 😊

We set up shop for the better part of 5 days in Encinitas, CA, a small surf town just outside of San Diego. Home to a few beaches, we mostly camped out at Moonlight Beach, and just 2 blocks east of the beach was the Pacific Coast highway, home to many local shops and eats, and a lot of hair salons!


I had the pleasure of walking up and down the highway, shopping and taking in the local culture of the town. Again, my inner hippie was very happy. I bought some jewelry, had myself a latte and bought some shoes.


I also ventured into a bookstore that the woman I spoke with there, had owned for almost 20 years. Book Tales was the name of the store.


My hubby likes to collect old books and I was able to find a book called “The Mantle of Elijah”, by Israel Zangwill copyright 1900. The inscription on the inside by the first person to ever buy this particular book was dated 1900. Those finds are such a gem in history!

Growing up, going on vacation meant we had to plan every day and try to do as much “stuff” as we can, otherwise the trip was not worth it! Well, Levi had 2 items he wanted to do on his checklist: eat at In and Out (notice how I didn’t write about that??) and try surfing. Well, he was able to accomplish both! And add getting caught in the tide to his list of things to never do while at the beach! 😝

I really only had a couple of things on my list as well: to try an authentic fish taco and take the kids to Lego Land. I was able to do one of those things! We didn’t make it to Lego Land. And I also had a list of free things to do in Encinitas (the Botanic Gardens, Farmer’s Markets), as well as all the typical things one does on a trip to San Diego: the San Diego zoo, Sea World, the aquarium and beaches with sea life. And yes we did none of those things listed and still had an amazing vacation! Hanging out at the beach all day, spending time with family, just talking, watching the kids play, and sometimes just admiring the ocean and not saying a word to one another. One may look at our checklists and think to themselves, what a boring vacation! But let me tell you this, it was the most relaxing thing to not have an agenda or places we had to be at, at certain times. We just went with the flow, and those who know me know that going with the flow is the exact opposite of who I am! And yes, at the time I may have struggled with the situation, but looking back, I wouldn’t have had it any other way. That I can say without any hesitation. I have a really incredible family on my husband’s side and was just reminded of that on a vacation where I had the opportunity to spend time with them, without the stress of everyday life, or packed agendas. I recommend that kind of vacation to anyone.

 

We did do one touristy thing and that was walk around Sea Port Village. Located in downtown San Diego, the village is a big tourist attraction with history of huge military vessels, along with some tourist shops and restaurants. It was very fun to see some of the history and the kids loved looking at the big boats!

 

Until next time….

Have a fabulous day!

Eating in Encinitas, CA

The food in Encinitas, CA was in a word:  delicious. I found a few vegan spots to eat at on the Pacific Coast highway that were really unique to the strip. The first place I went to was called the Lotus Cafe and Juice Bar.


Known for its juice and spiritual approach to food, this place was not a pure vegan restaurant, but had a lot of vegan options. Substituting cheeses for vegan cheese or tofu for scrambled eggs, those types of options. What was really neat about this place was you ordered your food at the counter, then sat down in a sit down restaurant kinda feel environment. But there was a community watering hole and silverware station. Very low key and simple. The food wasn’t too shabby either!



I had the pleasure of dining with my mother in law for lunch, and we both ordered juice (carrot for me and for her, green veggie), as well as  grilled portobello sandwiches. The sandwiches were grilled perfectly and really paired well with our juice. My sandwich came with blue chips (non GMO) and their home made salsa, which was the best salsa I had on the trip. So. Good.

I grabbed some chips, salsa, guacamole and hummus for the kids to snack on at the beach, because well we just couldn’t get them to leave! They really enjoyed the food. And the hummus, oh man, it had a kick to it, but some of the best I’ve ever had.

The second place I ate at on the strip was a place called Eve. This place was a vegan restaurant and I felt like I was home in Boulder, CO when I walked through the door. It was very earthy and welcoming. Couches surrounded by bookshelves filled with books were on your left as you entered, and tables were to your right. And I’m fairly certain there was a yoga studio in the back of the place.


Anyhow, this place was known for their Buddha Bowls and salads, as well as their smoothies. Gosh, their smoothies were jam packed with fruits, veggies and grains and cost in the double digits. I did get a spinach one for the kiddos to share.

I was overwhelmed with the choices they had for bowls, so the guy behind the counter recommended their hero bowl. Reading thru all of its ingredients: kale, beets, carrots, walnuts, craisins, brussel sprouts, hemp seed, and brown rice in a tahini sauce….um I was sold!!! I got it to-go because the hubby wanted pizza, so I missed out on the beautiful plating they do. All of their food was served on wood planks or wood bowls and was so perfectly plated! You almost didn’t want to touch it it looked so pretty. 😊

Noah finished it for me as there was a lot of Buddha in my bowl.

We did have pizza a couple of times on this trip. One afternoon, as mentioned, for lunch on the coast highway the hubby and kiddos ate at Napizza. Levi loved this place and said it was the best margarita pizza he’s had in a while.

We also ordered some pizza from a place called Oggis, recommended by the hotel we were staying in. We had 3 wiped out kiddos one night, and decided to stay in and order pizza. Classic, New York Stye pizza for my hubby.

I did not indulge in pizza, however. This place had gourmet salads that I couldn’t pass up. I ordered an arugula, quinoa and avocado salad with a lemon vinaigrette. It was really, really good. I just love the spicy, peppery flavor of arugula. 😍

Traveling with 3 kids and a number of people who don’t eat the same why I do, played into where we ate for a lot of our meals. And I was totally fine with that! Yes, this is for all intents and purposes, a vegan blog. But, one of the things I wanted to do while at the beach, was to have an authentic fish taco! One where the fish was not shipped in to Colorado from the beach, but rather caught that day and cooked up for my taco. I ask a lot, I know. But if you’re gonna eat meat, fresh seafood is a very healthy option.

My brother in law took us to two different places that gave two different experiences for fish tacos. The first place, Pedro’s Fish Tacos, was in Ocean Side and was literally attached to a gas station. I have to admit, I was nervous and sure gave him a hard time for it! But the fish tacos were very basic and 100% what I was looking for: fish, slaw, pico and white sauce in a corn tortilla. Bam! And the flavor was pretty spot on to what I was expecting. My mother in law made me laugh with her description of the taco: “fish sticks and mayo”. She actually wasn’t that far off!!  I enjoyed this version of fish taco but wanted a more exotic taco with grilled fish, not fried.
The second place we went for fish tacos made me drooooooollllll, a place called Oscar’s in Encinitas. This place had grilled fish tacos that literally made my mouth water and tummy happy.

With the same concept as Pedro’s, the tacos were loaded with fish, slaw and pico. But this taco place had bottles of sauce to choose from to put on your tacos, spicy white, salsa or chipotle. I chose the spicy white and it added an amazing favor to my taco with the right amount of kick. Oscars was definitely my fave fish taco.


My mother in law and I also ventured out one more time for lunch, this time to a salad place in an outdoor food court near my hotel in San Diego. The restaurant was called the Green Spot Salad Company and reminded me a lot of Mad Greens here in CO. We both had Asian salads and potatoes. Sooooooo good and refreshing! I really love the energy I getfrom eating salads, as well as love when someone else makes it for me. 🤗🥗


As I was shopping on the Coast Highway, I came across a very unique coffee shop called Better Buzz Coffee. This particular shop had a line out the door in the middle of the afternoon the first time I saw it. When I finally made it back there to try it, I was sure glad that I did.


The whole theme of the coffee shop is to get “buzzed” off of their coffee, but also a play on honey and honey bees. It’s a pretty good idea if you ask me! Sure got my attention 🤗 I had a honey latte.

Though it’s not a vegan place to eat, they do offer organic snacks from local vendors and a few vegetarian/vegan options. Avocado toast, which is trending across the country right now, was one of their options. I didn’t have a slice, but saw others eating it and it sure looked fancy!

Have you ever heard of a coffee shop with Kombucha on tap??!!!

The last thing I want to mention about this coffee shop is their bee pollen…I heard someone order it on their chai latte. I asked the barista about it and she said they normally put bee pollen on their acai bowls, never on their drinks. So she was surprised to have someone ask for it! She offered me a sample of it and it tastes like a true super food! She could never confirm for me whether or not it was real bee pollen from flowers, but surely an organic idea for a coffee shop!


The last place I want to mention is eating at Sea Port Village in San Diego. We ate on the pier, next to the water and super big boats. We just found a small deli hidden in the circles of shops, that had sandwiches and salad. So perfect for lunch. I bought a large green salad for my kids and I to share, and I was able to get a veggie avocado sandwich. I love having options to eat at a place that’s not known for being plant based!

And last but not least…just for fun, Levi and I ordered a bottle of wine at our hotel one night, when the kids were super wiped out, and they sent up complimentary cookies to go along wth it. I felt so fancy!! To anyone traveling, especially with kiddos and need a more apartment feel to their hotel room, I recommend Homewood Suites, by Hilton. Seriously, it was the best hotel I’ve ever stayed in that wasn’t a five-star luxury suite. They offer free breakfast in the AM, and our hotel offered complimentary dinner Monday thru Thursday, along with complimentary wine and beer with your dinner. They offer really great accommodations for the money!

Until next time…

Bon Appetit!