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!
inday
There's a ton of fast-casual, grab & go places in NYC these days, many of which offer fresh, healthy, and seasonal American cuisine. There are far less options, however, when it comes to fresh, healthy, and seasonal Indian fare (other than Babu Ji... RIP). I love Indian food, but I most commonly eat when ordering from my local spot off Seamless, and while it's always delicious, sometimes it can feel a bit heavy. Inday is born from the belief that food should provide nourishment for your body as well as balance for your life. Their food is both delicious and exciting, as well as mindful and nutritious, which is practically everything I want in a meal! The menu offers nutrient-dense, balanced dishes with both meat and vegetarian options, that just happen to be completely gluten-free! Inday follows the bowl-concept, so pick from one of their many unique and flavorful options, or create your own! I got a rainbow veggie mezze bowl with super greens, turmeric slaw, red cucumbers, chana masala, blackened eggplant, chickpea ranch, fermented carrots, and a lentil crisp! Talk about a mouthful- but I loved each and every component! I'm looking forward to trying some of their new seasonal offerings, as well as the delicious sounding beverages and sweets. The chaga charcoal chai, golden mylk chai, and the avo cocoa dessert are most certainly calling my name- a return trip is in order very soon!
matcha coconut smoothie
I've become obsessed with the matcha, coconut & bergamot smoothie from Greecologies in Soho. Anytime I'm in the area, I can't help but stop in and grab one to-go. It's SO good and I really love the unique flavor profile, but it's also super healthy to boot. Matcha is an antioxidant powerhouse- the powdered green tea has 137 times as many antioxidants as regularly brewed green tea, and in my opinion tastes way better! Plus there are little chewy bits from the dried coconut throughout the smoothie which adds a nice chew-factor. I figured it was time I created my own Greecologies-inspired version at home, and the below recipe totally satisfies my craving for a tasty matcha smoothie. Bergamot oranges can be tricky to find, so I typically make it without. Alternatively, you can add 1/2 cup brewed Earl Grey tea or a couple drops of bergamot essential oil for a delicious twist. I love experimenting with various mix-ins and toppings as well, so feel free to play around with some of the combinations below to see what you like best!
Matcha Coconut Smoothie:
2 cups frozen bananas, sliced
1 cup coconut milk
1/2 cup coconut water
2 tsp matcha powder (I love Matchaful!)
1 cup greens
1/2 cup coconut flakes, unsweetened
2 tbsp crystallized ginger
1/2 tsp pure vanilla extract
ice, optional
optional mix-ins: 1/2 cup Earl Grey tea, 2 drops bergamot essential oil, 2 Medjool dates, 1/2 cup frozen pineapple, 1/2 tsp ground cinnamon, 1/2 tsp spirulina
optional toppings: 1 tbsp coconut flakes, 1 tbsp goji berries
Blend frozen banana, coconut milk, coconut water, matcha powder, greens, coconut flakes, crystallized ginger, and vanilla extract on high until thick and creamy. Feel free to add (any combination of) Earl Grey tea, bergamot oil, Medjool dates, frozen pineapple, cinnamon, or spirulina to the blender as well, and top with coconut flakes and/or goji berries, if desired. Makes 2 smoothies.
*Check out Britt and her smoothie featured on Live the Process. Photos by Bekka Gunther.
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black rice & winter vegetable salad
I know the majority of recipes I post here are sweets, but I promise I do actually eat healthy things too! A lot of them, to be honest! While my husband is obviously the better chef in the family, I love to cook as well, just on a much simpler scale. My go-to savory dishes are easy and nutritious, and I typically prepare a lot of the components ahead of time, and make extra, so that I can just throw everything into a bowl and dig in! These bowls usually involve seasonal vegetables (roasted, shaved, etc.), whole grains of some sort (homemade bread or quinoa), a protein (likely chicken or legumes), and a good dressing (tahini or avocado-based). Various textural components, like nuts or sees, add a nice crunch as well. This one was being served as a side dish to meat and other dishes, so I kept this vegan and gluten free! There are a million ways to mix it up, so feel free to use whatever tastes good and is available to you!
Black Rice & Roasted Winter Vegetable Salad:
- 2 cups black rice, rinsed
- 2 bay leaves
- 4 sprigs thyme, separated
- 1/4 cup chives, chopped
- 2 sweet potatoes, cubed
- 3 cups Brussels Sprouts, rooted & halved
- 1 celery root, peeled & cubed
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- salt & pepper, to taste
- 1 red bell pepper, diced
- 1/2 cup pumpkin seeds, toasted
- 1 blood orange, segmented
Dressing:
- 1/2 cup tahini
- 1/4 cup apple cider vinegar
- 1 tsp Sriracha
- 1 tsp honey (or agave syrup)
- 1 tsp blood orange zest
- salt & pepper, to taste
Topping:
- 2 tbsp pumpkin seeds, toasted
- 1 blood orange, segmented
- 2 tbsp chives, chopped
- 1/2 cup micro-greens
Preheat oven to 450 F. Cook rice according to package instructions, seasoning the cooking liquid with salt, pepper, bay leaves and 2 sprigs thyme, until just al dente. Remove bay leaves and thyme stems. Spread out on sheet tray to cool completely, topping with chives and seasoning with salt & pepper to taste.
Drizzle sweet potatoes, 2 cups of Brussels sprouts (reserving one cup), and celery root with olive oil and season with salt, pepper, cumin, paprika, until cooked through, about 20 minutes. Allow to cool. Shave remaining cup of Brussels sprouts on a mandolin, and add to the rice. Add bell pepper, pumpkin seeds, blood orange segments, and the cooled roasted veggies to the rice mixture.
Whisk together all dressing ingredients in a small bowl. Add to rice mixture, and stir to combine. Top with extra pumpkin seeds, blood orange segments, chives, and micro-greens. Enjoy!
the boathouse
Oh, The Boathouse, where do I even begin? We had several meals at the various locations around Sydney, and each one was somehow better than the last! First off, the atmosphere at each Boathouse location is super-cool: think laid-back beach vibes serving bright and fresh fare all day long. We went for breakfast, lunch, and dinner throughout our trip, and it's safe to say that Australia offers some of my favorite food ever. Just look at all the colors here! Everything was at peak ripeness and so full of flavor (thanks to it being summer), that even the simplest dishes were perfect. One of the most noteworthy dishes was this huge seafood platter, below, that we ate on our last night in Oz. Fresh fish prepared in various ways and served with several different accompaniments (omg that bread!), this was truly memorable. Here's to hoping The Boathouse Group opens up a restaurant stateside soon!