SweetEats: Nutrient packed Acai Bowl

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When I think of acai bowls, I think of a health guru taking in the sunshine at a juice cafe near a roaring beach in some laid back town in California. (take me there now!)

It is completely okay if you had a hard time pronouncing the name of this nutrient dense bowl of goodness, I still do sometimes. (Say it with me, AH-SIGH-EE.)

I’ve seen these amazing looking bowls on instagram, and on blogs everywhere, so I decided to look into making one of my own.

According to webmd, acai comes from the acai palm tree, which is native to Central and South America.

Some studies show that acai fruit pulp is even richer in antioxidants than cranberries, raspberries, blackberries, strawberries, or blueberries

Ready to see how you too can make this antioxidant filled and energy boosting meal?

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WHAT YOU WILL NEED

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-Frozen Acai Berry (USDA organic Sambazon)

-Organic Coconut Milk

-Organic Goji Berries (packed with Vitamin A, C and Iron)

-Granola (I used “Purely Elizabeth”: made with organic quinoa, amaranth and chia seeds)

-Bananas (I made two bowls (one for my bestie and one for myself), so I used 1/2 for the mix and 1 for topping)

-Raw and Shelled Hemp Hearts

-Blender

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You can also add even more superfood excellence by adding a pack of Goji and Acai powder (OPTIONAL)

STEP ONE

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-add 2 packs of frozen acai

STEP TWO

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-Add 1/2 of a banana

STEP THREE

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-Add 1/2 a cup of coconut milk and your optional Green Superfood Goji and Acai packet

-Now blend, stirring the mixture to ensure everything is blended. It should have a thick consistency when you’re finished blending

STEP FOUR

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-Create your bowl

-You can add your fruit in any design you would like, as well as add any other fruit options you want (strawberries, blueberries, kiwi, mango etc)

-For an extra crunch, sprinkle some granola over the top of your beautifully laid bowl

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-There you have it! Your very own acai bowl, just in time for the bright spring sunshine!

xoxo

Question of the Day: Are you a fan of this health food trend? What fruit do you love to add on top?

Leave a comment below or let me know on twitter!

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SweetEats: What is in your Food?

It is a very complex and controversial subject when it comes to talking about GMOs.

Do you know what GMOs are?

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The dictionary defines GMOs as: an organism whose genome has been altered by the techniques of genetic engineering so that its DNA contains one or more genes not normally found there. Note: A high percentage of food crops, such as corn and soybeans, are genetically modified.

If you know me, you know that I am a strong believer in eating organic and GMO free foods(there are days when I do dabble in some wings, or steak and cheeses etc).

I believe that you are what you eat.

It’s one thing to not know what you’re eating and to be naive to what you are putting in your body, but isn’t that something you should be concerned about before it is too late?

After I went to treatment for my eating disorder, I took a strong stand in re-learning food, and how what I eat effects my whole being (mind, body and soul). After learning about GMOs and the difference between USDA organic items, “natural” items etc it is hard to turn around and un-know/learn it. It is hard to go to a fast food restaurant and feel 100% comfortable ordering a king sized #3 when I know the negative impact it can have on my body. (maybe not immediately, but 5 or 10 years down the road)

Not everyone in my life eats like I do, nor do they have the interest as I do in what GMOs are and how it not only negatively effects our bodies, but it also has a negative impact on the earth (not sustainable at all). In order to get a somewhat entertaining clue into what GMOs are, and what an organization such as Monsanto is doing to our food, I strongly advise that you check out these two documentaries via Netflix:

1. GMO, OMG

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2. FOOD INC

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It is true that it is hard work to ensure that what we eat (at least 95%) is USDA organic and GMO free etc, but isn’t your health important?

Isn’t the health of our children, or future children sacred? Isn’t it important that in 50 years our great grand children can play outside in a sustained world and not fear that the soil underneath their little feet has been contaminated with poison? Isn’t it important to be able to live as long as we can in a healthy state of mind in order to share memories with our families?

Question of the day: Have you watched these documentaries? Do you lead a GMO free lifestyle?

If you choose not to eat as GMO free as possible, please leave a comment below and let me know why. I would love to know your opinions

xoxo

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SweetEats: Parisian Eats with PAUL depuis 1889

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This past weekend my friend Annie and I took advantage of the sort of 1st nice day of spring here in Boston (about 30 degrees, sunny with heavy winds) and spent the whole Sunday afternoon together gallivanting through the newly built Assembly Row in Somerville.

Annie and I are both 5 feet tall, so pushing our way through the heavy crowds in TJ Maxx/Home Goods and J.Crew created this ravenous hunger within us for some good eats. (maybe not ravenous, but I’m a little dramatic, so it felt like I hadn’t eaten in years, rather than that same morning)

Annie lead us to this little cute cafe, across from JP Licks (another Boston favorite).

As soon as we stepped inside, it felt like we stepped into a petit cafe on the corner of some Parisian side street, with the Eiffel Tower majestically in the background. Annie and I both dressed head to toe in some sort of Parisian fashion (black and white stripes, a side fishtail braid and a bold red lip). Blooms of Fleur-de-lis lining the sidewalks as birds chirp harmoniously from the lush trees above.

I’ve never been to Paris, but a girl can dream, can’t she?

PAUL started in Lille, France in 1889 using only the most natural ingredients (ding, ding ding! Right up my alley) Their veggies are grown pesticide free, their cows are grass fed and their wheat for their flour is ground by stone; ladies and gentleman, we have found a winner!

Their current menu focuses on the cuisine North of France.

Annie and I decided to order the exact same lunch combo: Tuscan sandwich (prosciutto, fresh mozzarella, tomato, lettuce and pesto spread on a traditional baguette). I opted to have mine toasted, D-E-licious.

The warmth and crispiness of the baguette is truly complimented by the pesto spread and melted mozzarella. The prosciutto adds just the right amount of saltiness as well. All of the natural and organic ingredients bring out bursts of flavor.

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We paired it with the most delicious and flavorful french onion soup (you can’t go to France and not try traditional french onion soup, c’mon now!), organic iced green tea and two huge macarons.

Annie couldn’t make up her mind on which one to get, so she got pistachio and raspberry flavored ones; both were equally delicious.

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I was sad to leave Paris and head back to cold and windy Boston, but I will definitely become a frequent patron of the lovely PAUL, a piece of France, right in Assembly Row, Boston.

Question of the day: If you have ever been to Paris, what is your favorite traditional thing to eat there? Will you be checking out PAUL in Assembly Row?

Leave a comment below, or tweet me at @TheSweetScene and hashtag #thesweetsceneeats

I’d love to hear from you!

xoxo

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SweetEats: Flavorful Fish Tacos and Organic Wine

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If you follow me on instagram, (and if you don’t…what are you waiting for? Hit the ‘follow’ button) then you know that for my birthday, my boyfriend gifted me with an amazing cookbook called Clean Slate.

Last night I was finally able to make a recipe from it.

Get ready for the juiciest, most flavorful, delicious and light tasting fish tacos EVER!

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What you will Need

-Red Onion

-1/2 avocado

-Ruby Red Grapefruit

-1/2 jalapeno pepper (finely chopped)

-white fish (we used sole)

-6 inch tortillas

-fresh lime juice

-shredded napa cabbage

-salt

-EVOO

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First, you want to make your taco filler.

Slice up as much red onion as you’d like. Cut your avocado into little cubed pieces, and cut your grapefruit (I used half) into small cubed pieces as well.

Add your colorful mixture into a bowl. Cut your lime in half and squeeze the fresh lime juice into the bowl.

Lastly, sprinkle some salt into your mixture to bring out the flavor in your ingredients even more.

NEXT

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I couldn’t find halibut at the wholefoods we go to, so we purchased 8 thin fillets of sole instead.

Generously salt and pepper each fillet and add it to a large skillet with EVOO. Cook on each side for 4-5 minutes each and then place them on a sheet of paper towel to soak up any extra EVOO.

Time to Fill your Tortillas

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If you do not have a gas stove to crisp your tortillas over, then place your tortillas on the grates of your oven at 375 degrees and let them crisp up that way. That should take about 5-7 minutes.

Now it’s time to fill those bad boys! You can add whichever toppings you’d like first, but I filled it this way:

1. fish

2. grapefruit, avocado, onion and lime mixture

3. napa cabbage

4. jalapeno (finely chopped up…seeds and all)

Now dig in!

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I’m in the process of switching most of my beauty products and “other” things that I consume over to organic/ natural.

Along with the amazing fish tacos, we paired it with an organic bottle of Badger Mountain Chardonnay. It was light and sparkling, a perfect match for the light and flavorful tacos.

Question of the day: What’s your favorite toppings for fish tacos? What drink do you like to pair it with.

Leave your answers in the comments below, or tweet me @thesweetscene and hashtag #sweetsceneeats

xoxo

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