I’ve been feeling in a bit of a recipe slump these days. Even though our trip to Hawaii inspired me in a couple of very tasty ways, the dishes were not in the main meal department. Instead, since we’ve been back, I’ve been turning to my favourite tried and true recipes instead of trying new things. All of this is totally normal and fine, except when you are trying to run a food blog. Luckily, last week I had a meeting right next to a very large Asian supermarket and I decided to stop in for a couple of things that we can’t normally get our hands on. While perusing the produce aisle, I saw some fresh lime leaves, which I have never used before. Needless to say, they made me very excited and I knew my slump was over (for now).
As I mentioned in my last post, we just came back from Hawaii. One of the things I definitely wanted to try while we were there was an acai bowl. On the last day, we went out of our way to go to a place that sold them and we both got a heaping bowl filled with a delicious base of acai and banana, topped with fresh fruit, granola and coconut. It was just what I wanted. My boyfriend hadn’t really known what it was and was totally won over by it. He even said he wanted to start eating it for breakfast, which was a big statement from someone who religiously eats cereal every single day. It felt wholesome, was filling and was full of different textures. I guess that’s enough to win anyone over.
We just came back from a vacation in Hawaii. Other than being extremely relaxed and slightly tanned, we’ve also become completely obsessed with coconut. I always loved coconut but I’ve been putting coconut in all of my breakfast meals (cereal, oatmeal), in smoothies and now in drinks. I always like to buy coconut water but what I haven’t done before is mix coconut water and coconut milk. In fact, I have never purchased coconut milk (to drink) before. Now that has definitely changed.
A while ago we had a couple of friends over for dinner. I knew I wanted to make something sweet but didn’t want to bother with anything too fancy or that had any chance of failing, but I always like to try something new when I have the chance. Smitten Kitchen’s chocolate banana bread totally fit the bill (as her recipes often do). It’s something that I’ve been wanting to try as soon as I saw it but our classic banana bread is such a household staple, it’s hard to try “spend” our rotten bananas on something else. Luckily I made the executive decision to try something new, and as our apartment started to smell like the most delectable chocolate muffins, I knew it was a good choice. I didn’t know it then but that was the birth of these double chocolate coconut cupcakes.