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July 6, 2015

Alchemy Wellness Spa: All About Self-Love

“Self Love”: It seems to be a buzzword of as of late. Basically, it’s all about giving yourself the attention you deserve, so that you can be your best for others. Treat yourself right, and in turn, you will feel happy, healthy, and confident enough to go out and give back your love and light into the world. I am all for showing some self love as a way to relax, gain inspiration, and just feel good about myself. It’s so simple. When you feel good, you have that extra pep in your step to go out and conquer your dreams! Okay, enough about the preach-y hippie vibes. Let’s get to the good stuff: Alchemy Wellness Spa.

Alchemy Wellness Spa is located in the heart of downtown Santa Barbara, and it is a center that is all about nourishing your body, soul, and mind. My sister and I treated ourselves to a day of healthy, delicious eats and spa treatments (that were both relaxing and bizarre). First up, our amazing spa lunch. The Alchemy Wellness Cafe Menu changes seasonally, and is focused on local, organic, vegetarian cuisine. Their menu truly brings the “food is medicine” philosophy to life. We started with some of their Miracle Elixirs. The Daily Detox was full of vitamin C and antioxidants to help with inflammation, and the Daily Greens was for promoting alkalinity in the body (since an acidic environment is inflammation and damage-promoting).

Daily Detox and Daily Greens: Bottoms Up!

I enjoyed the Alchemy Rolls (think the yummiest summer rolls, ever), and my sister got the Avocado Grapefruit salad- so refreshing! Our server was so sweet, and she brought us a complementary cup of their house-made coconut peach “ice cream”. It was vegan, of course, and absolutely tasted like summer in a spoon. Let’s just say we were feeling beyond pampered. Then it was off to the spa! We were living on the edge that day, so we went for something safe: a heavenly Swedish massage, and something scary: an hour session in the Floatation IsoPod- more on that in a second.

Avocado Grapefruit Salad with fennel, mint, and a lime dressing

The entire Alchemy Wellness Spa has a very zen, Moroccan vibe with lots of airy space and breathtaking architecture. That alone made it very easy to feel relaxed and transported to another place, as though we were traveling abroad. *Dreaming*. First off, the Swedish Massage was heavenly, and I love that coconut oil was used, because it left my skin so soft, and smelling incredible. Not too I-just-ran-through-a-field-of-eucalyptus, but more I-just-woke-up-from-an-island-siesta. I was in a very relaxed and sleepy state after my massage, when it was time for the floatation pod.

The Alchemy Roll with carrots, ginger, lemongrass, basil,cilantro,mint, cashews, and Thai dipping sauce.

This is a giant pod with 12 inches incredibly saturated with Epsom Salt so that you float effortlessly, like you would in the Dead Sea. Crazy, I know. On top of that, the water is at body temperature, so it feels like you are floating in nothingness! The pod closes to become completely dark, (there is an option to have a color-changing light on, but I wanted the full sensory-neutral experience.) It takes a while to get used to the floating experience at first, but it is quite relaxing to just float and not think about or feel anything. Funny but no-so funny side note: I have an irrational fear of dark waters, so there were a few times where I got freaked out by not knowing where I was in the water (ridiculous, I know). My sister loved the pod, and would do it again, but I think I would opt for something else since I kept flipping back-and-fourth between “ahhhhh” and “Ahhhh!!!! Dark water!! I’m freaking out!!” PS: the pod would not be ideal for anyone who is claustrophobic, for obvious reasons. The one amazing thing after the pod, though: My skin was GLOWING. I do not have the best skin, but I swear, those Epsom salts worked some serious magic on my complexion, so I need to pick some up, ASAP.

The yummiest little cup of vegan coconut-peach “ice cream”

If you are ever in Santa Barbara, and are looking for an unforgettable “self-love” experience, head to Alchemy Wellness and grab a bite at their cafe, hit up the spa, or both! You will leave feeling glow-y, refreshed, and ready to put your best self out there for others! Don’t feel guilty for treating yourself well, since it will help you be your best and give your best for/to others 🙂

What are your favorite ways to show some self-love? Let me know! As always, have a fabulous week!

Xo,

Alexandra

June 23, 2015

Avo All Day

I have a confession. I am addicted to avocado. I need to enjoy it at least 3 times a week, or I feel like there is a spot in my stomach that is longing for something more. One of the simplest, most versatile ways to whip up an avocado meal/snack is avocado toast. It seems to have taken the world by storm, as it has popped up all over the blogosphere and instagram as the trendiest thing to eat. I’m just happy that the trendiest thing to eat is actually super nutritious, too!

As the saying goes, an avocado a day keeps the cardiologist away. Or that’s how the saying should go, anyway. Research shows that consuming avocado helps to lower LDL cholesterol and helps maintain or increase HDL (good) cholesterol. Avocado consumption will keep your heart happy and healthy. Gone are the days where eating certain fats needs to be feared or avoided. Avocado contains heart-healthy monounsaturated and polyunsaturated fats and fiber that can aid in weight management, since they help to keep you full and satisfied for longer. Not to mention, avocado contains antioxidants and vitamins that keep your skin gorgeous and youthful. Who doesn’t want that?!

Don’t worry- if avo toast isn’t your thing, avocado adds an amazing creaminess to smoothies, and is the perfect mayo substitute in sandwiches, and it’s incredible tossed into salads. Guac is always a good standby, but watch the portions. Its way too easy to eat your weight it guacamole. Now back to the recipe of the day: Avocado Toast!!!!

I feel silly even calling this a recipe. Making avocado toast is a totally based on personal preference. Make it spicy, smoky, zesty, sweet- whatever! To bump up the nutrition and fiber, I prefer using sprouted Ezekiel 7-grain muffins rather than run-of-the-mill bread. Of course, it is always best to look for a 100-percent whole grain option. Bonus points if you can get your hands on a product that is low in sodium, since bread products can be a sneaky hiding spot for sodium to turn up.

Easy Avocado Toast: Serves 1 as a meal or 2 as a snack

Ingredients:

1 medium Hass avocado
toasty bread of choice
topping options pictured: a dash of cumin, pepper, turmeric, chili powder (my fave!!!), and a tiny sprinkle of sea salt- FYI truffle salt takes it over the top (a little goes a long way)
edible flowers, if you are feeling gourmet 🙂

Directions:

I told you this was easy: spread the avo on the toast, pour on the toppings to your hearts content (except the salt, since too much salt can cause bloating, and a slew of other health problems), and enjoy!!!

As always, let me know how you love to eat avocado. I’m always looking for recipe inspiration! Lately I have been obsessed with making chocolate avocado pudding. It is so delicious, I might have to do a post about it in the near future. Happy Summer!

XO,

Alexandra

June 11, 2015

Addison Del Mar: An absolute must-dine in SoCal

Hi everyone! This restaurant review has been long awaited, and I couldn’t be more excited to share it with you! A few months ago, my family and I celebrated a verrrry special occasion at Addison, which is the most elegant, gourmet restaurant at The Grand Del Mar. This was a restaurant that I had on my restaurant bucket list. Yep, I have a list of restaurants that I want to dine at all around the world. This one didn’t require a passport to get to (convenient), and it far surpassed my expectations in everything from service to the extravagance of the seemingly endless courses. I absolutely recommend adding Addison to your restaurant bucket list, if you have one. Or maybe I’m the only one???

If I haven’t convinced you enough that Addison is worth experiencing, did you know that Addison is the only Southern California restaurant to have five stars from Forbes travel and five diamonds? Talk about major accolades! Without further ado, let’s talk about the food (my favorite part, obviously)! After we were seated in a private corner with lovely views of the resort’s grounds, our first course was a refreshing amuse-bouche.

passion fruit and cucumber with whipped yogurt. So light and fresh! (And a celebratory glass of bubbly)

The service was impeccable. It felt as though we were treated like royalty. Servers always kept an eye out to make sure that glasses remained filled, empty plates were immediately removed, and when our next course came, we all had our own personal waiter to serve us. I had never experienced anything like it! The next courses were part of the “premier choix”, which features dishes so creative and delicious that I just sat there with this giddy smile on my face.

Fruits de mer: oysters, uni, and caviar. The ultimate, luxurious, to-die-for bite.

Foie Gras Pot de Creme with a rhubarb gelee and black pepper belgian waffle. Unique, with a perfect balance of flavors and textures.

Another delicious little palate cleanser: a brioche roll filled with cherry mascarpone. Seriously heavenly!

What I love about multi-course meals such as this is getting to sample such a variety of foods. The meal was very “French” in a way that the courses are of impeccable quality, and sometimes richness, yet the portions are quite petite. Each course could be finished in a few bites/forkfuls/spoonfuls, so that one could savor and enjoy each course and feel satisfied rather than sluggish or stuffed. The French eating philosophy is all very much about balance and enjoyment, which Addison embodied in the beautiful spread of springtime dishes. Onto the “deuxieme choix”! Anyone else getting hungry reading this? 🙂

Charred Octopus with artichokes a la grecque, olives, and chorizo. Could turn anyone into an octopus fan.

Mascarpone Agnolotti with sweet peas and spring onion bouillon.

Caramelized Codfish with pickled daikon, scallions, and dashi. My personal selection, which had a bit of an Japanese flair. Believe me if codfish was always prepared like this, I would eat. it. everyday.

Believe it or not, but the courses kept coming! Yes, the “troisieme choix” was just as spectacular and artfully plated as the courses prior. You know when something looks so pretty that you don’t want to eat it? That was me the entire time.

My parents enjoyed the Kobe Beef Short Rib with mushroom gratin and potato croustillante, and they raved that is was the best kobe they ever had, aka, it melted like butter.

Salmon au Beurre Sale with beets, apples, fennel, and sauce troisgros. This was my favorite because, as you may know, I am both salmon and beet obsessed. Oh and the fact that it came dressed with gold leaf (!!!) Couldn’t stop talking about this dish.

Now the moment you all have been waiting for… Dessert!! The perfectly portioned treats were unlike anything I have tried before, and I loved getting to share the experience with my family.

Galette au Chocolat with mint chip ice cream and chocolate mousse. Chocolate lovers, rejoice!

Vanilla Pot de Creme with gold-dusted berries.

Brown Sugar Vacherin: dark chocolate and banana fouette with caramel sauce. The outer coating of this dessert had the texture of meringue, which was pure bliss.

Opera Nouveau with cartelized white chocolate. I feel like this should be displayed at a museum because it is so gorgeous!

My experience at Addison was magical and will not be forgotten. It was truly a once in a lifetime culinary adventure. I love sharing my experience with you and getting to highlight this foodie gem in SoCal. Let me know which restaurants are on your bucket list so I can add them to mine!!

XO, Alexandra

June 5, 2015

Spiralize all the Veggies: Stir-Fried Zucchini Noodles with Pan-Seared Scallops

By now, I’m sure you have heard of “spiralized” vegetables. If not, a quick search on the internet or Pinterest will clue you in. Basically, using a spiralizer can turn pretty much any vegetable or fruit into… yep, you guessed it, spiral shapes! I have this Paderno Spiralizer, and I love it, because it has different blades for making wide “noodles” or skinny “noodles”, and even wafer-thin chips. Think sweet potato lo-mein, carrot carbonara, or apple chips. The possibilities really are endless! The best part is that spiralizing veggies is a sneaky way to get more servings of vegetables throughout the day. (And let’s be honest, noshing on cucumber noodles is wayyyy more fun and exciting than eating plain old cucumber slices.) Another tip: Turning veggies into noodles is also a perfect way to get children involved in the kitchen, and it will make them actually want to eat their vegetables. This last bit may be a bit of a no brainer, but subbing veggie noodles for typical pasta noodles keeps dishes lower in calories. Don’t get me wrong- I love a comforting bowl of pasta, but if you are looking for something that is lighter than traditional pasta, but just as filling, spiralized veggies are about to become your new go-to.

Today, just to get your spiralizing juices flowing, I thought I would share a recipe for Zucchini Noodles with Stir Fried Veggies and Pan-Seared Scallops. In as much time as it would take to boil water for traditional pasta, you will have your zucchini noodles spiralized and cooked to perfection! Not to mention, these Asian-style noodles are a delicious and healthy alternative for any Chinese take-out addiction 🙂 One of the veggies I use in this recipe is bok choy, or Chinese cabbage. If you haven’t tried it before, I highly recommend it, as bok choy is a great source of vitamin A, vitamin C, and vitamin K! Bok choy is even a good source of calcium, so if dairy isn’t your thing, add more bok choy to your diet to support bone and heart health.

Isn’t bok choy gorgeous, or am I the only one who sees veggies as art?

Stir-Fried Zucchini Noodles with Pan-Seared Scallops

Serves 4

Ingredients:

4 medium zucchini
6 heads of bok choy
2 cups shiitake mushroom slices
1 red bell pepper
16-20 scallops
2 Tbs Bragg’s Liquid Aminos ( a soy sauce alternative that is very low in sodium-you can also use low-sodium soy sauce)
1 Tbs Olive oil, plus more for misting the pan
1/2 tsp fresh grated ginger
1/2 tsp sesame oil

Directions:

After washing all vegetables, cut the ends off the zucchini, and run them through the spiralizer using the skinniest noodle setting. As a side note, if you do not have a spiralizer, you can always use a vegetable peeler to make pappardelle-style noodle strips. Lay the noodles on a towel to dry, which will prevent them from being too watery during the cooking process. Chop the bell pepper into slices, and separate the leaves of the bok choy.
In a bowl, mix the Liquid Aminos (or soy sauce), olive oil, grated ginger, and sesame oil. Set aside.
Heat a large sauté pan over medium-high heat, mist with oil, and add the mushrooms, bok choy, and bell pepper, stirring frequently.
Once the bok choy begins to wilt, add the zucchini noodles to the pan, and cook for about 2-3 minutes, tossing the noodles occasionally. Zucchini noodles will cook quickly and wilt down significantly. Add the Liquid Amino sauce to the pan, and stir to coat the veggies. Keep pan warm over low heat and cover.
My fool-proof way to make perfect pan-seared scallops: Mist a pan with oil over high heat. Once the pan is hot, and I mean HOT, add the scallops, being careful not to overcrowd the pan. Cook for exactly a minute and a half on one side. Do not touch the scallop while it is cooking!!! It will be ready to flip once it comes up easily from the bottom of the pan. Cook the other side of the scallop for another minute and thirty seconds, and remove from pan and serve immediately. A perfectly cooked scallop is tender and buttery in texture, slightly browned on the outside, and slightly pink on the inside.
Serve stir-fried veggies and noodles, topped with your perfectly pan-seared scallops.

Let me know if you’ve got the spiraling bug like I do (and what you’re making), and as always, let me know if there are any recipes you want me to healthify! XO, Alexandra

April 5, 2015

Happy Easter

Happy Easter! I hope you all have a wonderful day celebrating with your friends and family. This year we were in the mood for authentic looking dyed eggs, so we went with a gorgeous robin’s egg-esque design. They turned out so cute! (Eggs are a great source of protein, and the yolks contain choline, which is an nutrient essential for proper nervous system activity. Just in case you wanted to know. 🙂 )

If you need any last minute inspiration for Easter recipes, check out last year’s Easter post. Some of my favorite bright, springy ingredients to use include mint, lemon, asparagus, and peas. Lavender, rhubarb, and radishes look beautiful, too. Cooking with the produce that is in season is not only sustainable, but the ingredients are fresher and make for a satisfying meal.

Stay tuned- I’ve got some awesome Spring inspiration in the works. Plus, I’ve been to some amazing restaurants lately that I cannot wait to share with you. Trust me, the food is drool worthy. And *mostly* healthy. Tell me what Spring produce you are loving lately, and what recipes you whipped up for Easter. I would love to know!

PS: how much do you love eggs? I don’t know about you, but put an egg on almost anything, and it is instantly like 10,000 times yummier. Agree?

XO,

Alexandra

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