Bianca pizza from @granachico after moving in the little sis into @chicostate 🍕the restaurant uses organic and sustainable products from local farmers and imported cheeses😊 // mozzarella fresca, garlic, basil, lemon & pecorino
Spanish & European food posts to come, but one more appreciation post for the food back home (sushi, duh) one of my fave places for Japanese is @yoshis_oak ❗️’veggie lovers’ (grilled seasonal veggies which included zucchini, red bell pepper, brocollini, yellow squash, eggplant, mushroom, asparagus, shishito pepper / spicy miso / fried tofu / wasabi aioli / tamari herb oil)🍱 swipe right for the spicy geisha roll (shrimp tempura / snow crab / maguro)🍣
even tho we barely ate through these huge salads, im missing them while being in Spain😩if you want one of the best salad experiences of your life go here and you’ll see what I’m saying !!! We both got the veggie delight: fresh mix of lettuces, carrots, red cabbage, cucumber, cherry tomatoes (so good), sprouts, avocado, sliced egg, kidney & garbanzo beans, and a herb vinaigrette😍SO much goodness...the salads are all topped off with a wedge of watermelon and a big slice of their famous honey roasted whole-wheat bread🥗🍉
pretty bowls🤩I’m currently studying abroad in Valencia, Spain but this is a throwback from when @kale_n_it_karli visited me in the bay, post - soul cycle🚴🏻♂️ I got the acai super berry bowl (pure unsweetened acai, housemade almond mylk, blueberry, banana, topped with gf superfood granola, banana, seasonal berries, coconut, and I added almond butter and cinnamon on top) // classic green bowl (kale, spinach, banana, mango, avocado, coconut water, probiotic coconut yogurt, topped with gf superfood granola, banana, seasonal berries, coconut, and additional almond butter and cinnamon)
lunch the other week @littlegem.restaurant after exploring the streets of San Fran for more than 10 miles🙂everything they serve is gluten-free // @kale_n_it_karli and I both got the macro bowl — California brown rice, baby kale, purple cabbage, carrots, english peas, pickled turnips, red bell pepper, cauliflower, sprouts, fried egg, and haas avocado topped with flaky sea salt🤑🥑🥕🥒
love love love Mediterranean food🙌🏼 @babiteoakland has super yummy, quick, and healthy middle eastern cuisine // salad shirazi made up of romaine lettuce, cucumber, tomato, parsley, mint, sheep’s milk feta, and falafel with tahini dressing drizzled on top!🥗🥒🍅
a biiig tuna niçoise salad spread for friends and fam we made a few weeks ago🥗// romaine lettuce, charred sweet potato and russet potato, kalamata olives, hard boiled egg, heirloom tomato, blanched green beans, and the star of the dish—seared ahi tuna on top🌟dressing: shallots, red wine vinegar, evoo, dijon mustard, salt & pepper, lemon juice
One of my favorite spots for the summer to eat out: organic greens in Berkeley🥒🥦🥗🤑🌱I got the vegan and gluten-free salad with baby spinach, spring mix, bok choy, carrots, bell peppers, bean sprouts, red cabbage, firm tofu, portobello mushroom, roasted pecan nuts, and subbed in avocado (of course) and the lemon tahini vinaigrette💚so much goodness in one bowl, and it’s so yummy!
These yummy sweet potato snacks have launched TODAY on Kickstarter—Please go follow @spudsyfoods & help back them (link in bio) Taste-test approved, healthy sweet potato puffs are finally available for PRE-order🙌🏼Light, crunchy plant-based puffs // allergen-free, gluten-free, NON-GMO
Saturday brunch in the marina district, SF @lemaraisbakery was amazing😍the cutest bakery and brunch spot with fresh pastries to die for and a full breakfast/brunch menu serving @vervecoffee at the bottom is the breakfast bowl with straus yogurt, homemade granola, seasonal berries, chia seeds, and flax seeds ~ almond milk latte ~ nutella french toast w/ seasonal fruit🤪definitely recommend going and exploring the hip area on a nice day :)
Happy August 1st! Summer is flying by so fast😅in other news, I think (edit: almost 100% certain) I perfected a banana bread recipe, and it’s loaded with dark chocolate chunks and walnuts, and not to mention super healthy and moist🙌🏼low-carb and low-sugar, you won’t feel guilty indulging in this treat perfect for breakfast, a mid-day snack, or post-dinner treat😏Definitely recommend eating it warmed up either in the oven or microwave, and share the loaf with friends and family🍌🍫See below for the recipe and let me know what you think! (Pls try it, you won’t be sorry) . . .
- 2 eggs (or use flax egg to make vegan)
- 1/2 cup melted coconut oil
- 1/3 cup organic agave syrup (can also use honey or maple syrup)
- 1/4 cup unsweetened almond milk (or regular milk / Greek yogurt)
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (2-3 medium bananas)
- 1 3/4 cups flour (I used bob’s red mill whole wheat flour)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Enjoy Life dairy-free semi-sweet chocolate chunks (or any type of chocolate chips)
- 1/4 cup chopped walnut halves
1. Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan with melted coconut oil and set aside.
2. In a medium bowl, whisk the flour, cinnamon, baking soda, and salt.
3. In a large bowl, beat the eggs, oil, agave, milk and vanilla. Then, stir in mashed bananas, flour mixture, and the chocolate chunks and walnut halves (TIP: mix in some flour with the chocolate chunks and walnut pieces before folding into batter to ensure they don’t all fall to the bottom of the pan once baked)
4. Pour batter into greased loaf pan, sprinkle with more cinnamon, chocolate, and walnuts. Bake for 50-55 mins or until a toothpick inserted comes out clean! Cool for 10 mins and enjoy😋
*Lasts longer when kept in the fridge. Can also freeze or leave out covered in foil*
send noodz, pls🍜🥢some of the best ramen ever, if you can wait for about an hour to get seated :,) at the top is the veggie meyer lemon shoyu ramen (shiitake and king oyster mushroom, salt-cured egg, tomato confit, roasted eggplant, zucchini) ~ bottom bowl is the toasted sesame miso ramen (ground pork belly, shout-marinated egg, jimmy nardello pepper, bok choy, red onion, purple cabbage)
Fave breakfast/brunch spot, and they opened a new one in berkeley!!! 😍// matcha green tea latte with almond milk, cacao granola and Strauss yogurt with seasonal fruit, and the homestyle breakfast (2 eggs scrambled, smashed golden potato, toast, bacon) *also peep me in the reflection of the spoon taking the pic*
Tofu hash scramble lettuce cups for dinner on the patio at sunset☺️ how to: we started by pan frying the tofu with some olive oil, and then dryed them to get rid of the excess oil on a paper towel / next: brown diced up sweet potatoes / finally: sauté the diced up portobello mushrooms, peas, and corn with salt, pepper, shallots, & curry powder / to finish: combine all ingredients together in the warm pan with shredded cilantro! We topped them with fresh avocado and cucumbers🥗🌽🥒🥑so yummy and so healthy :)
What’s summer without a fresh summer pizza??? One of my absolute favorite places for a good Italian dinner in the east bay! They have amazing thin crust pizzas that can be made gluten-free, fresh salads, and pasta🍝🍕here pictured is the sweet corn pizza with caramelized onion and arugula (we took off the bacon and pesto) and a clean white base🤩i shared with my mom but basically ate the whole thing to myself (no ragrets), the crust was BOMB🤯
Ok, hands down one of the best breakfasts/brunches I’ve ever had at Zazie in the Cole valley area of SF📍w/ @elianabridget Usually there’s about a 2 hour wait to sit down, but we got lucky and found a table right outside! We both started with vanilla almond milk lattes and a seasonal coffee cake to share🤤I got the miracle pancakes made of cornmeal, topped with lemon curd, fresh strawberries, and powdered sugar (best pancakes I’ve probably ever had) and up top are some of their famous eggs benedict with breakfast potatoes🍓🍳🥓🥞this place was so cute and French-style, and they don’t take tips since their menu prices include a living wage, revenue share, paid family leave, health insurance, & PTO