Sonoma

Last week, Elie, my Mom (Carolyn) and I sought sun in Sonoma, landing in California to a balmy 83 degrees.  It wasn’t just sun we were after. Biking, hiking, wine tasting, napping and eating great food (not necessarily in that order) were also on our agenda.  We checked them each off the list, one by one.  

lunch at the El Dorado, in Sonoma

Here’s the scoop on Sonoma.

We chose the quaint town of Healdsburg in northern Sonoma County as home base, staying in a cottage at the Haydon Street Inn, only a short walk from the central square.  Healdsburg and the nearby vicinity have great restaurants, with almost every restaurant sourcing fresh ingredients from local farmers.  The town also boasts a variety of tasting rooms, artisan galleries and boutiques—enough to quite happily while away a lazy day.

On our first full day in town, we arrived at the Wine Country Bikes touring center in the morning to meet our guide, organic farmer Taylor Lampson, for our 25 mile trek to visit some of the area’s organic and biodynamic farms.  The beautiful ride through back roads and rolling hills included a picnic lunch at the picturesque Quivira winery, which operates a biodynamic farm and vineyard.

Getting ready to ride, at Wine Country Bikes

beautiful ride

the gardens at Quivira

part of the picnic lunch, from Oakville Grocery

The next day, we traveled from forest to sea, starting with a little wine tasting before an early afternon hike through the majestic redwoods of Armstrong Woods and then picnicking at Goat Rock Beach with provisions we had picked up from Oakville Grocery that morning. 



wine tasting, at Gary Farrell Winery



Armstrong Woods

Well, we sort of picnicked.  We chose to picnic in the car, considering the chilly, dense fog that set in as we arrived. 



At Goat Rock Beach

We then traveled the scenic route back home, stopping at Iron Horse Vineyardsfor a taste of sparkling wine, and to admire the striking view of the golden fields.

view from Iron Horse Vineyards

Walking around Healdsburg and the surrounding hills, it’s hard not to envy Californians their access to an amazing array of fresh, local foods.  Strolling down one street, we saw lemons, grapefruits, oranges, persimmons and pomegranates growing in front yards.  We resisted picking any of the fruit. But, we were tempted.

Pomegranate tree, in someones front yard

The array of fresh foods available to restaurants was evident.  We ate very well that week, beginning with a visit to Mateo’s, serving creative Mexican fare. I’m totally stealing the idea for olive oil guacamole garnished with pomegranate seeds.  Brilliant.

Campo Fina and Scopa, both by chef-owner Ari Rosen, serve simple Italian, with Campo Fina focused on small plates and brick oven pizza and Scopa on house made pastas.  We’d happily go back to both.  And we were having so much fun, we forgot to take pictures.

For a sophisticated farm-to-table candlelit dinner, The Farmhouse Inn is a lovely experience.  Michelin starred Chef Steve Litke creates menus featuring the rich array of produce, meats and fish available from the Sonoma hills and coast.  While some of the dishes were hit-and-miss for our tastes, we enjoyed the overall experience. 

And, my escarole salad with a crispy fried poached egg was one of my favorite dishes of the trip.

escarole salad, with crispy farm egg

Saving the best for last:  Barndiva, which quickly became one of our all-time favorite restaurants.  Ever.  After having dinner at Barndiva one night, we returned the next two days for lunch.  The only reason we didn’t go back for dinner again—we couldn’t get a reservation.

Barndiva has the whole package.  An elegantly rustic-chic dining room, attentive and knowledgeable service, and exquisite food made with exceptional ingredients.  Here’s a look at some our favorite dishes, including some of the most memorable salads we’ve ever tasted.

salad with apples, radishes and avocado

butter lettuce salad, with grapefruit and shaved baby carrots

Mom's luscious lobster risotto

Elie's filet mignon with morels and ultra-creamy potato puree

Oh, and I can't forget the coffee at Flying Goat Coffee.  Coffee so good, Elie ordered a mocha.  That's a once (maybe twice) a year experience.

The measure of a memorable vacation? We’ll be back.

A Spin on Oatmeal

This past week, my hometown, Edmonton, Alberta, Canada experienced quite the snow storm.

Trevor Boller of Boller Media Productions: www.trevorboller.com 

And I’m having a hard time adjusting to the fall temperatures in California.

Taken in Malibu last week after a day of hiking

 

I know, it's a little bit embarrassing.

But, there is something about the cooler temperatures I really love.

Warming, comfort foods are one of them; and these types of foods aren’t just limited to dinner. Having a warm breakfast this time of year is the perfect way to start your day.

Take a peek at our recipe for Hazelnut Pancakes

While I’m guessing you’ve probably heard it before, Lisa and I can’t emphasize it enough – breakfast really is an important way to start your day. A laundry list of evidence based research has shown that those who eat breakfast are more likely to maintain a healthy body weight and are more likely to make healthier choices the rest of the day.

 

Not only is breakfast essential to refuel your body and to literally "break the fast" after a night of sleeping, it also:

·         Gives you energy

·         Makes you less likely to overeat later in the day

·         Improves your mood

·         Gives you better quality workouts if you exercise first thing in the morning

 

Oatmeal makes a great go-to, warming breakfast this time of year.

 

 

It’s inexpensive to buy and can be made a variety of delicious, healthy ways. Adding extra spices, nuts, or fruit to plain oatmeal not only tastes great, it’s an easy way to add some additional nutrients.

 

Try experimenting with one of these varieties.

 

Pumpkin Pie Oatmeal

 

It’s no surprise how much I love pumpkins

 To your cooked oats, stir in:

¼ cup canned pumpkin, a pinch of cinnamon, a pinch of nutmeg, & 1- 2 tablespoons sliced almonds. Top it off with some coconut flakes or a little maple syrup for added flavor.

 

Fruit & Nut Oatmeal

To your cooked oats, stir in:

1- 2 tablespoons dried cherries or raisins & 1- 2 tablespoons of your favorite chopped nuts

 

 

Fresh Berry Oatmeal:

 

 

To your cooked oats, stir in:

½ - 1 cup frozen or fresh berries and 2 tablespoons ground flaxseeds.

 

Banana Orange Oatmeal

For this recipe, try cooking your oatmeal with a little bit of orange juice instead of water or milk.

Add half a sliced banana and 1- 2 tablespoons of chopped nuts.

 

Peanut Butter Yogurt Oatmeal

To your cooked oats, stir in:

1 tablespoon peanut butter & a heaping scoop of plain yogurt.

 

*** You can substitute the oats for other whole grains like teff, quinoa, millet, buckwheat, and amaranth.

 

Enjoy, preferably with those you love.

 

Veggie Stir fry with Peanut Sauce

I have a deep, dark dietitian secret.

As a child, I detested peanut butter. When most kids would take peanut butter and jelly sandwiches to school for lunch time, I stuck to plain raspberry jam (and butter) on bread. Gasp!

But, fortunately, school lunches have come a long way. And so have my taste buds.

Peanut butter, and other nut butters (such as hazelnut, almond, and cashew) are now staples in my kitchen. They're not only inexpensive, versatile, and taste really, really good, they're also high in protein and great sources of healthy, unsaturated fats.

My only words of caution: When buying nut butters, read the ingredients list and check to make sure they're made without hydrogenated oils or added sugar.

Lisa and I created this recipe last year to show that when you have a well-stocked pantry, you can always have a delicious and healthy meal at your fingertips, even when you're short on time.

This veggie and protein-rich meal showcases the versatility of peanut butter (it's not just for spreading on toast or pairing with jelly!) and is completely satisfying.

Veggie Stir fry with Peanut Sauce

Ingredients

½ cup natural peanut butter

1 tablespoon honey

2 tablespoons tamari or soy sauce

1 tablespoon rice vinegar

1 teaspoon grated gingerroot

2 teaspoons hot pepper oil

1/3- ½ cup water

2 tablespoons cold-pressed canola or grapeseed oil

1 bag mixed frozen stir-fry vegetables (1 lb)

2 tablespoons chopped peanuts

2 cups prepared brown rice

¼ cup fresh cilantro, chopped* optional

Instructions:

1. Make the peanut sauce. In a small saucepan, combine peanut butter, honey, tamari, rice vinegar, grated gingerroot and hot pepper oil over medium-low heat. Whisk together until smooth.

2. Heat oil in a large, flat skillet over medium-high heat. Add frozen stir fry vegetables to skillet and cook, stirring, until starting to brown, about 5-7 minutes. Stir in reserved peanut sauce and fresh cilantro, if using.

3. To serve, divide brown rice between serving bowls and top with vegetables and peanut sauce. Garnish with chopped peanuts.

Yields 4 servings

* For a fresh idea, add ¼ cup fresh, chopped cilantro!

Enjoy, preferably with those you love.