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Healthy Eats in Manhattan Beach

Hello! Happy almost-weekend! I’m sitting here with a cup of cinnamon pear herbal tea (seasonal Republic of Tea flavor-highly recommend!), listening to the French indie pop playlist on Spotify. Random? Yes. But it’s got a really fun vibe! When I want to listen to music and concentrate at the same time, I have to listen to music that has no lyrics or that I don’t know well enough to sing along. Otherwise it turns into a dance party, and dance parties are not conducive for getting *studious* things done.

Anyway, this post has been on the back burner for a bit, but the info is valuable (I hope!) nonetheless. If you are ever lucky enough to visit/live/stop for a bite in Manhattan Beach, I thought I would put together a mini eatery guide of restaurants and cafes that have good food and nutritious options. Let’s dive in!lpq

First up in the heart of downtown, we have Le Pain Quotidian. With French cafe vibes and a relaxed atmosphere, this place is perfect for all of your brunching needs. They have beautiful tartines, a seasonally changing menu, and some simply satisfying salads. I got one of their seasonal special salads with kale, cukes, farro, radishes, sprig peas, chicken, and of course avo! Healthy fats, protein, veggies, and whole grains. What’s not to love?

Next up is a little Japanese sushi restaurant called Rice. It’s an intimate, dimly lit (ahem, pardon the photo quality) restaurant that does not disappoint! I looove their food philosophy:  “No chemical preservatives, no artificial color, and no chemical seasonings when we select products. Vegetables and all ingredients are organic whenever possible.” They even have menu items that are vegan-friendly and anything-but-bland. Everyone can find something on the menu they will enjoy.

uni

I ended up ordering some of their specials that night: Uni from Santa Barbara that was so fresh over a cucumber salad, and an octopus carpaccio with yuzu-pepper sauce that I finished in about 2 seconds flat.  They have some amazing veggie-centered dishes that should not be missed (shishito peppers or garlic kabocha squash, anyone?). And you didn’t hear it from me, but the house-made gobo root chips are amaze.

octopus

For a beachy, lounge-y experience, head to Zinc @ Shade. Shade hotel is a cool boutique hotel in MB with quite the nightlife in their restaurant. Think live music and other fun nighttime events. It is has a relaxed vibe, but don’t let that fool you- they know how to churn out some delicious dishes.

The fresh ceviche is a fresh, zesty option that is nice and light with citrus-marinated fish and pico de gallo. How festive does that look?!

cevice

Their menu shifts to reflect what is in season, but you can’t go wrong with one of their salad options. You can add avocado and your choice of protein, which I love. Not on the menu at this time of the year, but I had an asparagus-farro risotto with seared scallops and a perfectly poached egg. Who else is in the #PutAnEggOnIt camp? I just can’t get enough!

scallops

A few other great options while cruising around MB:

  • The Tuesday Farmer’s Market
  • Paradise Bowls- yummy acai bowls
  • Kreation Juice- may all of your juice and healthy snack dreams come true! I could drop a pretty penny in this place. It’s the best for unique juices!
  • The Strand House- Upscale menu. Highly recommended by locals. Honey, if you are going to dine, then diiiiiine.

There you have it! Are there any places I’ve missed? I’m always looking for new restaurants to try! We’ve almost made it through the week- have a great weekend!

PS- listen to this French indie pop playlist with me. Tell me what you think lol.

XO,

Alexandra

Pumpkin Spice Date Balls

Well, well, well. If it isn’t the season for sweet treats and pumpkin flavored errthang! Before we jump into today’s yummy recipe, let’s catch up, shall we?

You may be saying to yourself, wow, Alexandra fell off the face of the blogosphere since May. Eek…May!!! Needless to say there aren’t really excuses for not getting on here and posting some sort of valuable and interesting content, but if you would accept my reasons for being MIA, here is what has happened in the last 4 months:

  • I graduated from my dietetic internship
  • I moved from SB to SD
  • I took an intensive 3 month biochemistry course (such a fun way to spend the summer…not!)
  • I studied for my RD exam (see above parenthetical)
  • I took and PASSED the RD exam- Yes, I am officially a Registered Dietitian Nutritionist, and it feels amazing!
  • I started a Masters program in Nutrition for Wellness

So that brings us up to current times. Thank you for sticking with me. I will work on balancing textbook reading and blogging from here on out! 🙂

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Time to talk pumpkin. The de-facto MVP  (most valuable produce) of the season. Pumpkin is a great source of vitamin A, which is crucial for eye health, skin health and cellular turnover, and even immunity. Plus, the beta-carotene (vitamin A precursor) acts as an antioxidant to neutralize free radicals in the body. Pumpkin luvahhhs rejoice!

This recipe is also refined sugar-free. We get the sweetness from dates, which are full of potassium (key for electrolyte balance and blood pressure regulation). Oats add heart-healthy fiber and make everything stick together, with the help of the dates. Pumpkin spice lattes and candy corn can’t even hold a jack o’ lantern to the nutrition power of these balls. (Pssst: Enjoy those things in moderation, and don’t feel guilty about it! There is a place for your favorite, traditional holiday treats, and a place for a whole food-based treats, as well.)

pumpkin-spiced-date-balls-2I like these to have as a snack, as a treat with a cup of tea, or to take on a hike for a burst of energy.

If you are looking for a more wholesome alternative to cupcakes, candies, and cookies that overflow during this season, these pumpkin spice date balls make a great dish to bring to a Halloween Party. If you have friends or family who are raw/vegan/gluten-free, this treat is just the answer!

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Pumpkin Spice Date Balls

Makes about 16 balls

Ingredients:

1  cup oats (use certified gluten-free oats if this is a concern for you)

1  1/2  cups pumpkin puree

2 cups dates, soaked and pitted

2 tsp pumpkin pie spice

1 tsp vanilla

1/8 tsp salt

Optional for topping: Cacao nibs, cacao powder

Combine all ingredients (except cacao nibs and cacao powder, if using) in a food processor to make a “dough”. If you find the dough is a little dry, add a tablespoon of water or milk at a time to get the consistency sticky, but not loose. Portion out large spoonfuls (about 2 Tbsp) of the dough, and use your hands to roll it into a ball. Place on a baking sheet. If desired, roll date balls into toppings like cacao nibs of cacao powder. To allow the balls to set, place cookie sheet in fridge for 30 minutes to an hour

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What are your favorite treats this season? What about all the pumpkin hype? Do you love it or think it’s overrated? Any Halloween treats you would like a healthy recipe makeover for? Let me know in the comments!

XO,

Alexandra

Creamy Broccoli Soup

broc_soup

Summer is just around the corner (though I argue Memorial Day is the unofficial start to the season), which means now is the time to start whipping up cold soups.  Mad respect if you are one of those people who looooves a piping hot bowl of soup when it’s 80 degrees and sunny (I can’t), but nothing is more refreshing than a chilled soup. The arsenal of chilled soup options is much larger than the delish-but-basic gazpacho, my friends. Today the word is broccoli, because it’s fun to get greens in from foods that aren’t salads. So switch your fork out for a spoon, and let’s get cookin’.

arugula+sesame

Why broccoli? Well, broccoli is in the cruciferous vegetable family, which means it contains sulfuric compounds, aka serious nutrition powerhouses. Research shows that the sulfuric compounds in the cruciferous veggies have  anti-cancer properties. Consumption of these veggies has been associated with lower rates of cancer, especially colon cancer. Even more impressive, studies have shown that sulfur-rich veggies may impede cancer cell growth and progression. Is the incredible or what?!

So, duh, show yourself some love and load up on the little green trees and their family members, like brussels sprouts, cauliflower, kale, and bok choy. Broccoli is also a fabulous source of vitamin K and folate, which are essential nutrients for bone health and DNA production, respectively. #BrocForTheWin

cheddar+hempseeds

This soup is dreamy and creamy, too. But it’s completely dairy-free, so it’s safe for all the vegans and lactose-intolerant out there. We get our creamy texture from coconut milk. The fat from the coconut milk is not only satisfying, but it helps with the absorption of the nutrients in the soup (think vitamin C and B vitamins).

This soup is refreshing and flavorful as it is (thank you, cilantro, garlic, and onions), but it’s fun to amp it up with toppings. Let your freak flag fly and top it however you like. I made some suggestions below to get your creative juices flowing. This would be a fun appetizer for a summer soiree, because you could set up a toppings bar and let everyone do their thing. I can guarantee your guests will be snapping and posting pics on The ‘Gram.

tahini+rosemary

Creamy Broccoli Soup

Do what your soup soul tells you- this recipe is delicious hot or cold.

Ingredients:

  • 4 cups Low sodium Vegetable broth
  • 1/2 cup lite coconut milk (the thick kind in a can)
  • 4 cups spinach
  • 1/3 cup cilantro
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 TBS olive oil
  • 4 broccoli with stems, rough chopped into 1-2 inch pieces
  • salt and pepper, to taste

In a pot over medium heat, add olive oil, onion, and garlic. Sauté until translucent. Add vegetable broth, coconut milk, and broccoli to pot. Cover pot, add cook until broccoli is tender, about 10 minutes. Turn off heat, and let soup cool slightly, so it can be transferred to a blender. (Alternatively, you could use an immersion blender.) Add spinach, cilantro, and the soup base to the blender, and blend until mostly smooth. Taste, add salt and pepper as desired. Enjoy hot, or chill and enjoy cold.

A few toppings options:

  •  Basic: Cheese and hemp seeds
  •  Punchy: Sesame seeds, balsamic vinegar, and arugula
  • Savory: Tahini and rosemary

Tell me- Are you a hot soup or cold soup lover in the summertime? I’m team cold soup all the way. Plus, when it comes to leftovers, I have an excuse to  be lazy and not have to worry about heating anything up! 😉 Happy June!!!

XO,

Alexandra

 

 

Pink-o de Mayo: Refreshing Hibiscus Mocktail

Just in time for Cinco de Mayo, I’m comin’ atcha with a refreshing beverage you can sip while you munch on guacamole and fish tacos. This mocktail is the perfect drink to serve up for all of your summer entertaining because the color is gorgeous (instagram worthy), and it is totally hydrating. I call it the “Pink-o de Mayo”! Who could turn down a pink drink that looks this enticing?!

pink-odemayo1

Where, oh where does the intense color come from, you ask? Why, that would be the hibiscus flowers! Hibiscus flowers come from the hibiscus plant (obvi), and they are typically sold in whole, dried flower form. The dried hibiscus flowers can then be steeped in hot water to make tea or the base of a traditional Mexican drink called Jamaica, or Agua de Jamaica. Hibiscus flower tea is actually consumed around the world, and even dates back to ancient Egypt where it was the pharaoh’s bev of choice. Yep, we are throwing it wayyy back today with these hibiscus flowers!

The hibiscus flowers have a tart, cranberry-like flavor, which makes them an unexpected yet divine addition to a fancy little spritzer. If you are feeling extra spicy, you can even use the whole flowers in anything from soups, to smoothies, to salsas. Added bonus: hibiscus flowers are a source of vitamin C and antioxidants, too! #plantpower

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Some preliminary studies have also shown that drinking hibiscus tea may help to reduce blood pressure in those with moderate hypertension. (Look’s like the ancient Egyptians were on to something). But even without conclusive scientific evidence about the benefits of consuming hibiscus flowers, they make for quite a refreshing beverage, and I can’t think of a better drink to pair with Cinco de Mayo fare.

Make yourself a big pitcher of Pink-o de Mayo, and drink to your health! This mocktail is extremely low in calories, has zero added sugar, and keeps you hydrated, unlike sugary mixers and margaritas. A senorita’s gotta keep her skin glowy, right? All you need are some pink flamingo straws, and you will be sipping pretty.

pink-oemayo4

Pink-o de Mayo

Serves 4

  • 1/4 cup hibiscus flowers (also called jamiaca)- you can find them online or in an ethnic market
  • 2 cups water
  • 1 medium lime, another for garnish
  • 12 blackberries
  •  About 3 cups sparkling water

In advance: On the stove over medium heat, bring water up to a low boil, and add hibiscus flowers. Turn off heat, and let flowers steep for about 5 minutes. Strain the liquid, and chill in the refrigerator.

To assemble the mocktails: muddle 3 blackberries in the bottom of a glass with the juice of 1/4 of a lime. Add about a 1/2 cup of  chilled hibiscus tea to the glass, and stir. Top off with sparkling water. Add a garnish of lime and a festive straw, and you’re ready to “cheers”!

pink-odemayo3

Happy Cinco de Mayo!! Tell me what your plans are, and what is your must-have Cinco de Mayo food? Mine is probably guac. The avocado love runs deep.

XO,

Alexandra

Mushroom-Cauliflower “Risotto”

A few weeks ago, my dietetic internship group had a class field trip to Tolosa Winery in San Luis Obispo. (I know, we are totally suffering). It was a gorgeous day, we had lunch alfresco, and we learned all about the process of winemaking at Tolosa. #fieldtripgoals, right?

tolosa_grapevinesOne of the cool things about this winery is that they are SIP Certified. SIP stands for “Sustainability in Practice”, which is a certification in the wine industry that focuses on the 3 “P’s” of sustainability- people, planet, and prosperity. Some of the standards of certification include water conservation and clean water usage, energy efficiency ( all about reducing that carbon footprint), and safe pest management (think beneficial insects and cover crops). Can I get an AMEN??? (or should it be cheers?)

If you want to drink some wine (and do some good), you can check out the list of SIP certified wines and vineyards here.

tolosa_vineyards

Not a painting, I swear.

Let’s talk wine pairings. I picked up a bottle of Pinot Noir from Tolosa to give to my  wonderful mommy, since those cherry notes are her jam, and she was majorly hinting all about her favorite type of wines once she found out I would be at a winery. 😉  I’m not much of a wine drinker ( though I do love a glass of chilled rose like every other basic girl out there), so I did plenty of research to make sure I got today’s food/wine pairing right.

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Pinot Noir goes really well with earthy, savory, mushroom flavors. So, *lightbulb*, I threw together an amazing mushroom-cauliflower “risotto”. This “risotto” is completely made from veggies. Yep, that’s right, there’s no rice involved, just good ‘ol cauliflower.  Best of all, it is so easy to make creamy cauliflower rice!

Have you ever noticed that cauli is crazy crumbly? If you have ever chopped up cauliflower, you know what I am talking about. Those little bits go flying! (If you are not in the mood for cauliflower’s temperament, word on the street is that Trader Joe’s has started selling “riced” cauliflower. Thank you, Joe for doing all the dirty work.)

But even if you can’t get your hands on pre-riced cauliflower,  give the recipe a go! The chopping is worth the end result, promise! One tip that helps is to put your cutting board inside a baking sheet with edges, which helps to catch some of the little rogue cauliflower crumbles. And that’s your weekly Helpful Hint from Heloise.

mushroom_cauliflower_risotto1

So let’s discuss this “risotto” a little bit more… It’s rich, creamy, and comforting. Buttt there is no butter or cream involved. In fact, the only dairy that might make an appearance is the cheese you can choose to garnish on top (or omit, if your keeping it vegan).

I love that the richness of the risotto pairs well with the Pinot without actually feeling heavy once it hits your stomach. It’s amazing how mushrooms and cauliflower completely transform into something so luxurious and flavorful while still maintaining their nutrition powers-fiber, antioxidants, B vitamins, to name a few. Now stop drooling on the screen and go make it!

mushroom_cauliflower_risotto2

Mushroom-Cauliflower “Risotto”

Serves 2-4

1 head of cauliflower

12 oz assorted mushrooms (I used shiitake and Portobello), chopped

1/2 medium onion, diced

1 clove garlic, minced

1/4 cup veggie broth

1 TBS olive oil

1 heaping TBS oat flour- hear me out on this: the oat flour is my secret ingredient for really thickening up the “risotto” and making it feel rich and creamy. If you don’t have oat flour, just pulse some oats in a blender or food processor to make a flour. So quick!

1/4 tsp dried thyme

salt and pepper, to taste

2 TBS chopped parlsey

Garnish: more parsley, cheese, truffle oil (all optional, but totally divine)

Chop cauliflower to make “rice”, making sure pieces are 1/4 inch or smaller.  Set aside. Add oil to a dutch oven, (or other large pot that holds at lest 3.5 quarts) over medium heat. Add onions, garlic, and thyme, and sauté until onions are translucent. Deglaze the pot with the veggie broth. Add cauliflower, and cook for 7-8 min. Stir in mushrooms, cover pot, and cook for 7-10 more minutes, until mushrooms and cauliflower are tender. Now is the time to add the oat flour. Simply stir it in, and you will notice the mix start to thicken, and any excess broth will become creamy. Stir in parsley. Taste dish, and add salt and pepper as desired.

To serve, garnish with parsley, cheese, and truffle oil, if you so choose. ( I always do 🙂 ).

 

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Have you tried cauliflower “rice” before? Do you think I hit the mark with my wine pairing choice for this dish? Sommeliers are welcome to provide advice in the comments. Make the “risotto” and let me know how you like it!

As always, have a fabulous week!

XO,

Alexandra

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