Berkeley Eats and Treats

Hi there, I’ve missed chatting with you all! I’m glad everyone enjoyed the muffin recipe, I’m hoping to have more recipes coming at ya soon.

I didn’t manage to get a weekend recap post up for you all this week, so I thought I would share a highlight, a little weekend trip to Berkeley. Believe it or not, I have lived less than an hour from the home of Chez Panisse and CCR yet never ventured up there.

The boy and I (yes there is officially a boy, I quite like him so I think I’ll keep him around for a while) decided to make a day of it and spend the day there on Saturday. After a selfie-less workout (I was too busy dying, I promise to step up my gym selfie game), the first thing on the agenda was brunch. My lovely friend Katie recommended Elmwood Cafe, so the Elm it was. Elmwood is probably one of the cutest neighborhoods I have ever found myself in. Excuse while I move there.

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Frittata and latte for the boy, salad and black coffee for me.

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You can bet I was jealous of that foam

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We hung out here for at least two hours. That’s how brunching is done, am I right? Also, it took me about an hour to eat this salad. I think I just talk too much, making less time for food to actually enter my mouth.

We drove around the UC Berkeley Campus for a bit and ended up at the science building. I did my first two years of school at UCSC and the campuses are so similar that this was almost like a little throwback tour.

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I was sold this minute I saw the giant whale sculpture and DNA model.

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But seriously, the view was so amazing I didn’t even mind the fact that my hands were frozen.

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Hey look, the infamous Chez Panisse. At least I got to see it in passing. If you know about my obsession with Alice Waters, you know I’ll be back eventually.

The main attraction of the day was obviously the mecca of grocery stores.

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Also know as Berkeley Bowl.

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Also known as land of all kombucha.

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I suppose I don’t have to tell you that we spend two hours here as well. I somehow managed to leave empty handed, but I have memories of endless aisles of sweet potatoes that will last a lifetime.

Okay, so I lied. The true main attraction of the trip was our dinner location. The boy’s fam knows the owners of this fabulous little Greek place Pathos. Organic Greek food? Yes, please.

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I didn’t manage to get a shot of the inside save for the adorable stone oven, but it was one of those places where even if the food is terrible you want to go back because the ambiance is spot on. Mind you, though, the food was just as amazing as the decor. We sat literally right on top of the kitchen and got to watch all the dishes being made, which is always fun. I think we must’ve counted seven whole sea bass (eyes and all) and at least a hundred batches pita bread come out.

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Selfies in the bathroom because a. I skimped on gym selfies earlier in the day and b. the bathroom was super nice.

We ordered soup and salad to start.

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Grilled endive, frisée, goat cheese, orange-infused lamb fat, toasted hazelnuts, with a port-pomegranate reduction for me. Just look at all that goat cheese

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And a cocktail, because the cocktail menu was to die for. Saint George Botanivore Gin, rosemary St. Germain, lavender bitters, lemon peel. Three sips was sufficient for me. Holy gin.

For our entrees we shared the lamb and the stuffed bell peps.

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Niman Ranch lamb chops, butter-poached fingerlings, sautéed spinach.

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Red bell pepper, Niman Ranch ground beef and rice stuffing, roasted red potatoes. Oh, and there was some fried cheese and baklava action, but I sadly could not partake.

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What I most certainly could partake in was the coconut milk ice cream that happened later that night. Yes, we made a pit stop at Whole Foods on the way home specifically for these babies. This flavor plus vanilla was heaven. We were on the hunt for Nadamoo, but alas, no luck.

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Walking around the grocery store at night in heels buying pints of ice cream brought back memories of high school formal nights. Except back then the heels were higher and the ice cream was Ben and Jerry’s.

Now who is coming to the Bay to brunch with me?

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Lemon Blueberry Protein Muffins

So lemon.

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And blueberry.

Quite possibly my two favorite flavors out there. Note: this is disregarding chocolate, don’t lose your faith in me.

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Lemon I have had a love affair with since I learned how to say the word lemon. Granted, this wasn’t until I reached the ripe ol’ age of 8 as I had this adorable little thing where I would switch “m” with “n” in words when I spoke. At least I like to tell myself it was adorable. My family still remembers my favorite word, “aminal”, to this day. This is basically what went down on our trips to the petting zoo: “Mommy, look at all aminals! I love all the aminals! Aminals! Aminals!”.

So, back to the lemons. Once I could properly say the word, I fell in love with all things lemon. Lemonade, lemon squares, Lemonheads, you name it. If it was lemon flavored and sugar loaded I was eating it.

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And blueberries, well what’s not to love about blueberries? They are portable, taste delicious, are a sure sign of summer, and you can call them bloobs with absolutely no judgement.

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Since giving up my Lemonhead addiction, I’ve made a lot of lemon flavored things to fill the void. Many of which quickly turned into lemon blueberry flavored things once I discovered the absolute perfection of that combination. I have also made a whole lot of batches of protein muffins over the years. It was inevitable that the lemons, the blueberries, and the protein muffins would eventually get together for a little soiree. And that, my friends, is how these lemon blueberry protein muffins came to be.

Lemon Blueberry Protein Muffins

Serves 6

Ingredients

  • 1 scoop brown rice protein powder (30 grams)
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened applesauce
  • 5 egg whites
  • 1/4 cup frozen blueberries
  • juice of one lemon
  • 10 lemon flavored stevia drops (optional; you can also use regular stevia or alternate sweetener of choice)

Directions

Step 1
Preheat oven to 350 F.
Step 2
Combine all ingredients except blueberries. Mix until well combined. Gently fold in blueberries.
Step 3
Pour batter into lined or oiled muffin tin. Bake at 350 F for or until muffin tops bounce back at the touch.

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Meals Lately

Happy hump day lovely people!

I know I haven’t been posting many meals in recent weeks, but I promise I’ve still been eating and snapping away. If you follow me on Instagram, you’ll know that this is oh so true. I’ve fallen into a nice balance of cooking some meals at home and prepping the rest in Tupperware for while I am out and about. Right now, I am especially loving fish, chicken, berries, yogurt, eggs, waffles, oats, and veggies. My body has been responding while to a slightly increased carb and fat intake, and I have been feeling good in the gym and just overall. So these are a few of the meals I have been eating lately. I’ve been keeping it simple but delicious (I should really just make this my life motto).


Be sure to show your love to Jenn for hosting this foodie party each week.

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Pan fried halibut, asparagus, berries.

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Brown rice farina and mixed greens, berries, pepitas, raw honey dressing.

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Mixed greens, chicken, sweet potato, strawberries, avocado, raw honey lemon dressing.

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Skyr with berries, cinnamon, and stevia. Cinnamon tea with almond milk.

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Chicken, broccoli, sweet potato, avocado, berries.

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Lemon blueberry protein muffins.

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Coconut flour protein waffles with berries, banana, protein sauce, and maple syrup.

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Broccoli, chicken, sweet potato, cherry tomatoes.

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Coffee protein smoothie.

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Chicken, purple sweet potato, broccoli, avocado, berries.

Not pictured: copious amounts of bananas with sunflower seed butter, this chocolate, and Quest bars as night time snacks.

What are your meal favorites right now?

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