Byron Bay is truly one of the most magical places. I got to spend a few days there with friends on my trip to Australia, but I'd gladly return at the drop of a hat! It's a picturesque beach town, with tons of cute shops and places to eat. I've raved about my love for Aussie food culture before, but it's seriously the best. I love the idea of going out for a leisurely breakfast or lunch, sitting outside, and enjoying all the fresh flavors the season has to offer. Top Shop Byron Bay is a popular little corner store and café (super close to where we stayed!) that focuses on local and organic produce, and makes some really great coffee! We stopped in multiple times on our three day getaway from Sydney, and practically everything on the menu is right up my alley. The acaí bowls come topped with tropical fruit, dried coconut, and granola, and are the perfect refreshment after a morning in the sun. I became particularly obsessed with the maca-mango smoothie, made from mango, macadamia nut milk, and macadamia nut butter. Oh my glory it was so delicious, and I cannot wait to recreate it at home! My husband was a fan of the breaky burger, which comes fully loaded with egg, bacon, and avocado! All the homemade baked goods are laid out on display to tempt you as well, and they are absolutely worth the indulgence. Top Shop is totally my kind of spot, one that I definitely wish there were more of stateside!
deliciously ella
I've been following Ella Mills (@DeliciouslyElla) for a while now, and was super excited when she opened The MaE Deli (now called Deliciously Ella) along with her husband, Matthew. Now with multiple locations around London, the delis offer natural, seasonal, and delicious food. While I (luckily) don't have any allergies or need to avoid any specific ingredients, all the food at The MaE Deli is free from wheat, dairy, additives, and refined sugar, making it the perfect, healthy spot for breakfast or lunch for just about anyone. On a recent trip to London, I visited twice, and loved all the fresh, colorful options to choose from. I created my own "MaE Bowl", with miso broccolini salad, sweet potato with coriander tahini, cauliflower & broad bean falafel, and grilled vegetables with sorrel pesto, all topped with avocado pesto dip! Talk about a mouthful, but this is my favorite kind of lunch. Veggie-based, full of flavor, and super healthy and satisfying!
You know me- I rarely pass on the sweets, and this occasion was no different. The fudgy brownie tastes sinful and indulgent, but is far from it. I love when a dessert still tastes rich and decadent, but isn't full of a bunch of processed crap! Win-win! And how pretty is the hot pink frosting on that red velvet cupcake?! You can now also buy Ella's energy balls in various stores around London (like Whole Foods!). These bite-sized treats, made from nuts and fruits, are great, quick sources of energy and protein, and delicious to boot! I like keeping a few in my bag for whenever I start to get hangry. Here's hoping a NYC location opens soon!
modern love
Whenever my vegan bestie comes to town, she always has a long list of veggie places she's dying to try. And although her trips typically last only a few days, we manage to cram in tons of delicious plant-based eats (see Double Zero and Vedge for examples). Modern Love comes to Brooklyn from famed vegan chef Isa Chandra Moskowitz, who describes the cuisine as "swanky vegan comfort food", and I tend to agree.
Some highlights from our meal included the za'atar pretzels with babaganoush (what's not to love about freshly baked bread?!) and the root vegetable chickpea korma. The rutabaga parsnip coconut curry was so flavorful, and the persimmon chutney was the perfect complement to the rest of the dish! Click through the photos for more details on our swanky homestyle meal. Modern Love may not be my favorite vegan spot in the city, but if you're craving some good 'ol veggie comfort food, it's definitely a great bet!
key lime pie
I'll be the first to admit, I've never been a key lime pie person. There are very few desserts that I don't love, but key lime pie, along with lemon meringue pie and flan, have never been at the top of my list for whatever reason. I would just typically choose something chocolate, caramel, nutty, or spiced over a citrus-based dessert. Not one to hold a bias, I decided to whip one up for a good friend (who happens to love it!) for her birthday! I can safely say after making one myself, that I thoroughly enjoyed this pie. I love a graham cracker crust, and I personally think toasted coconut is a wonderful addition to almost any dessert. It ends up complementing the fresh, tropical flavors in this pie perfectly. Because I was transporting this pie into the city for dinner, I baked it in a disposable pie dish. But it ended up looking so bright and pretty that I really wish I baked it in one of my pretty ceramic pie dishes! Next time ;)
Key Lime Pie:
Crust:
10-12 full graham crackers (or about 1.5 cups crushed graham crackers)
2 tbsp light brown sugar
1/2 cup coconut oil, melted
1/4 tsp sea salt
Filling:
2 tablespoons finely grated lime zest
4 large egg yolks
1 14 oz. can sweetened condensed milk
2/3 cup fresh lime juice (about 12 key limes or 4 regular limes)
Topping:
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
1/3 cup flaked coconut, toasted
lime zest
Preheat oven to 350 F. Combine graham crackers, brown sugar, and salt in a food processor, and pulse until combined. Pour in coconut oil, and pulse a few more times until mixture is uniformly crumbly and moist. Press crust mix into the bottom and up the sides of a standard 9-inch pie dish. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling.
Zest limes into the bottom of a medium bowl until you have 2 tablespoons (reserving a bit for topping). Beat zest and egg yolks in a stand mixer (or use an electric hand-held one) until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until well incorporated, about 3 minutes more. Whisk lime juice into yolk mixture until combined. Pour into graham crust and bake pie for another 10-12 minutes, until center is just set. Let pie cool completely before adding topping.
In a medium bowl of stand mixer, beat cream and sugar until soft peaks are formed. Spread over top of chilled pie. Sprinkle with toasted coconut and extra lime zest. If possbile, chill pie for another 2-3 hours so that topping can fully set. Slice and enjoy! Pie will stay fresh in the fridge for 5-7 days.
*Adapted from key lime pie by Smitten Kitchen.
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