Happy WIAW! I have once again started to document days for WIAW, and then forgotten about it by the end of the day. But these are all things I ate within the last week:
Breakfast: avocado toast, made with Ezekial bread and Cholulah hot sauce.
Lunch: An acai bowl from Island Vintage Coffee in Waikiki in between teaching and taking yoga classes. My dad and I both love this acai bowl (with extra honey!) and we shared this along with the following sandwich:
a caprese sandwich with a side salad.
Dessert: On another day, I bought myself an afternoon treat: one kids’ scoop each of Thai iced tea and Nutella ice cream from a new place in Honolulu (full post about this soon). SO GOOD.
About a month ago, I had a very productive day off.
It began with breakfast, of course: I had Ezekial bread avocado toast. My favorite!
I had two back-to-back Skype catch-up sessions with faraway friends, and snacked on a clementine.
Next, I made beverages to take with me for my day: water and iced nettle leaf tea with prickly pear extract and a drop of lemon essential oil by doTERRA. I’m obsessed with their oils; check them out here.
This may sound weird, but I spontaneously created a recipe for a one-person meal that is quick, easy, yet satisfying and well-rounded: scrambled eggs for dinner. But before you roll your eyes, hear me out: this recipe is unique and satisfying. Just look at this simple dish, the perfect serving for one person (or you can just as easily double it up for two).
The killer combination of zucchini, garlic and paneer (a cheese common in South Asian cuisine that is an un-aged curd cheese made by curdling heated milk with lemon juice or vinegar) elevate this scrambled egg (yes, just one egg!) to great heights. I’m willing to go out on a limb here and say that served with Tabasco and ketchup to taste, this is a shockingly awesome meal. Now I just need to come up with a cool name for the dish… any ideas?
In a small saucepan over low heat, melt the ghee and add the sliced or cubed zucchini and chopped garlic. Cook for a few minutes, stirring often.
Add the paneer and season the saucepan contents with sea salt and black pepper.
Empty the cheese and vegetables from the saucepan and pour olive oil into the now-empty saucepan.
Crack the egg into the pan, scrambling immediately. When it is almost cooked to desired consistency, add the vegetables and paneer back in. Cook until done; serve immediately (optional: Tabasco and ketchup)
I’m finally organized enough to be back to posting regularly on eyechow – yay! Here’s my first WIAW in a while.
For breakfast I had coffee with milk & a smoothie I made of water, prickly pear extract, frozen kale, frozen mixed berries, acai berry powder & ice. After that I went to an hour-long, level 2 heated vinyasa yoga class at Core Power Yoga.
I showered at the studio & made my usual post-yoga stop (when I practice near ward): Blue Tree Cafe. I got a chai smoothie (yes, second smoothie of the day & it wasn’t even 9 am!) made with espresso, banana, chai, cinnamon, sea salt and organic 2% milk. YUM.
Since January, every week I’ve been teaching and practicing yoga, working retail, taking a nutrition class, working on eyechow, and studying for the GRE. Today I am taking the GRE (ugh, but also happy to get it over with).
The bad news is: this post is awful (I don’t even remember what was in this rice dish but I can see from the pictures it was some sort of sausage with lime and fresh herbs. Sounds yummy!). The good news is, with studying now over with, I will have more time to turn back to eyechow, yay🙂 New posts coming up!