While in O’ahu, my daughter Megan and I had a great time sampling some yummy menu items from restaurants on the North Shore.
Our first stop was Fiji Market & Curry Shop.
We found this down-home island market and restaurant just behind a gas station off the main road in La’ie.
The Samosas were among the best I’ve ever tasted and the Dahl, a pea-based soup, was for sure the best I’ve ever had. It was perfectly seasoned with cumin and mustard seeds and had just the right creamy consistency.
My hubby is an Indian food aficionado, so I will try to recreate at least those samosas for his birthday. Stay tuned in August (maybe September) for that attempt!
Also in La’ie, we enjoyed breakfast at Tita’s Grill.
We were warned by our vacationing neighbors that the portions were large. The sign should have confirmed that for me…but, no. I insisted that I was hungry and declined Megan’s offer to split an order of French Toast. I mean, it was only $4.95. How big could it possibly be?
When our order came up, I immediately gave mine to a local.
I was determined to eat at least one humongous slice, but was stuffed after only a half. I mean those bad boys were LARGE!
In Haleiwa, we enjoyed a Tofu Pad Thai dish at the Souvaly Thai Mobile.
The atmosphere was heavenly with plenty of large, clean picnic tables under a canopy of twinkling white lights. The pad Thai did not disappoint. It was delicious with thin rice noodles and a sweet red curry.
After Meg’s surf lesson, she asked her instructor for a healthy lunch recommendation. He told us about The Beet Box Cafe right there in Haleiwa.
We split the most delicious Portobello Burger I’ve ever tasted. The surprising and yummy part of the burger was the sunflower sprouts. I had planned to recreate this recipe for today’s post, but the sunflower sprouts are taking longer than I thought.
I will be making this for my family as soon as my little sprout garden decides to produce. Roasted portobello, grilled zucchini and hand-leafed lettuce topped with garlic aioli and crunchy, nutty sunflower sprouts served on a whole grain bun sounds like the perfect summer dinner to me!
Once I resigned myself to the slow growth of my sprouts, I decided instead to make a dish I didn’t get a chance to try during our short stay…Coconut Banana Pancakes with Coconut Maple Syrup. Since my mom is gluten-intolerant and is currently visiting our home, I’ll be sharing our gluten-free version.
Coconut Banana Pancakes with Coconut Maple Syrup
1/2 cup coconut flour
1 cup rice flour
1 teaspoon Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon Sea Salt
1 1/4 cups almond milk
2 tablespoons coconut oil or extra virgin olive oil
unsweetened flaked coconut
1 cup coconut milk
2/3 cup pure maple syrup
Combine the flours, baking powder, baking soda and salt in a medium bowl. Coconut flour may be lumpy, use a whisk to combine.
In a separate bowl, whisk together the eggs, milk and oil.
With your whisk, stir wet ingredients into dry ingredients until smooth.
Ladle approximately 1/4 cup pancake batter onto hot griddle prepared with cooking spray or oil. Flip when bubbly and edges are slightly browned. Top with sliced bananas, shredded coconut and coconut syrup.
Coconut Maple Syrup (thanks, Mother, for this recipe)
Combine coconut milk and maple syrup in a small saucepan. Cook on low until steaming.
The Boyz gave it a 5 star rating. Hope you enjoy it as well.