Loving all things food, especially pineapple. I'm the creator of the food blog plentyofpineapples.com. I come from a diverse background of being Thai, Peruvian and Spanish so I love making meals that introduce people to cuisines and flavors they haven't tried before. I am heavily influenced by my mother who made home cooked meals for my brothers and I every single night growing up. To me, cooking and eating is a way to share stories, express culture and feed your soul with others. I also love to go out to eat, in Seattle, the food options are endless! You can catch me at a food truck or at a hole in the wall restaurant. I'm excited to share recipes and places to eat in Seattle with you!
Follow me on Instagram @burrrittaney and visit my blog!
It’s snowing outside and all I want is a smoothie. Is that wrong?
The other day I found out that my favorite vitamin store was going out of business and everything was 30 – 50% off. So of course I stocked up on Guyaki Yerba Mate, Ashwaghanda to help me sleep and Spirulina. What is Spirulina you might ask? It’s a blue-green algae that’s rich in protein, vitamins and antioxidants. You might have seen “blue magic” type drinks at your favorite health cafe and they get that color from the Spirulina.
Ever since I started taking Spirulina on a regular basis, I feel so much better! And if you’re not convinced, here’s a guide to some more health benefits of this magical powder!
I scored at the store and found a choco-mint flavored spirulina powder and instantly thought – SMOOTHIE. I don’t think you could ever have enough smoothie ideas and it’s the best on the go breakfast. So I now present you another delicious smoothie recipe:
Britt’s Mint Chocolate Spirulina Smoothie
2 frozen bananas
1 cup spinach
1 cup honey greek yogurt
2 tbsp choco-mint spirulina powder
1 cup coconut milk
BLEND AWAY AND BAM! There you have it! Having frozen bananas on deck helps make the smoothie so much creamier. If you don’t have frozen bananas you can use fresh ones, just add ice! You also get this beautiful green color that’s almost too pretty to drink!
Enjoy and be well 🙂
New year, new me … right? Kind of. I went on a 3 week cleanse right after Christmas to detox of all the hot chocolates, cookies and mac and cheese I consumed during the holidays! This detox consisted of no alcohol, and no pork or red meat and very minimal dairy products. During this time I fell in love with mushrooms and had a weird obsession with smoked fish! My skin cleared up and I lost some weight! This wellness bowl became my best friend and I made over 10 variations of it. I took several trips to Trader Joe’s as they made my shopping experience so much easier! This one was my favorite.
They’re rich in vitamins, make us more beautiful, is full of protein and more. Can you guess what food this is? D A T E S. Not convinced yet? Here’s a list of 10 benefits from eating dates.
Now dates aren’t the easiest things to eat plain, so what better way to intake them than blending them up in a delicious shake that you can have at any time of the day!
Here’s what you’ll need:
Brittaney’s Minty Coconut Date Shake
1 1/2 cups unsweetened coconut milk
1 cup frozen coconut chunks
1 cup spinach
5-10 medjool dates (take the pits out)
15-20 mint leaves
1/2 cup coconut greek yogurt
- Chop de-pitted dates into small pieces
- Place ingredients into a large blender (ice is optional, coconut chunks should be cold)
- Blend away until smooth
And there you have it! If you want to make it extra minty add more mint and you can even add some cocoa nibs to the mix.
It’s been over 50 days without rain in Seattle and I’m constantly trying to find ways to stay cool! What better way to beat the heat than to make some popsicles?
I bought a popsicle mold last summer and have had so much fun trying different recipes and this one is definitely my favorite.
It’s healthy, and so simple to make!
Summer is right around the corner in Seattle. At least…we hope! The weather hasn’t been so cooperative in the last year. While May IS bringing you flowers and plenty rainbows, I am bringing you a recipe! This is my recipe for Thai Pomelo Shrimp Salad. I even made a Youtube video for it, which actually has the most views on my channel (woohoo)! Watch below:
This recipe is super simple and FILLED with bold flavors.
1 Pomelo or ruby red grapefruit
½ lb of cooked shrimp
Handful of crushed peanuts
Handful of fried red onion
2 garlic cloves
2 thai chili peppers
2-3 teaspoons fish sauce
2-3 teaspoons palm sugar
½ cucumber cut in halves
bundle of cilantro – chopped
*Mortar and pestle to blend together some of the ingredients
1. Cut open your pomelo and take out the meat of the fruit and place in bowl, you want bite size chunks.
2. In your mortar and pestle, add your garlic, peppers and pound them until broken down, then add your palm sugar, and a squeeze of lime.
3. Add your cucumber and add fish sauce then mix all together
4. Add pomelo and shrimp together and add the ingredients from the mortar and pestle to mix all together.
5. Add your cilantro, crushed peanuts and fried red onion, salt and pepper and then stir together!
Enjoy! If you haven’t checked out my personal food blog, please visit http://www.plentyofpineapples.com!
In March of this year, I went on an incredible trip to Peru and Brazil! I had the opportunity to see fantastic sites, try all different types of food and meet my Peruvian side of the family for the first time.
During my trip to Lima, I was able to try out Maido Mitsuharu – Experencia Nikkei in Miraflores which is an area of Lima. Lima-born Chef Mitsuharu Tsumura is known for his modern takes on Nikkei cuisine. His goal is to create dishes that combine both Peruvian and Japanese cultures. Maido made The World’s 50 Best Restaurants 2016 with the 13th spot. And they just announced that they moved up to 8th place in 2017!
Calle San Martin 399, Miraflores 15074, Peru
For less than $140 without a wine pairing, you get a 13-course meal of a lifetime. I have never spent that much on myself for a meal, but I was on vacation, I was in PERU, which is dominating the culinary game and I was ready for a new experience.
The 13 course called 200 miles, takes you through a fusion of Peruvian and Japanese Cuisine while appreciating different elements, flavors, and ecosystems. What’s great about Maido is that they change their menu, and give you a brochure, so you remember everything you ate. Trust me; you will be in such awe with the presentation you might forget every detail that was made for each dish.
About 90% of the dishes included seafood of some sort. So if you’re allergic, I don’t suggest going here. They do have a vegetarian menu, but honestly, the fish is incredible, and I can’t imagine any of these dishes without it. Below is each dish I tried:
- Onion terrine, sole tartare, smoked silverside fish, masago.
- Sushi rice cracker, avocado, trout belly, ponzu gel.
- Black rice cracker, olive tofu, octopus, pachikay, ginger sauce.
Check out this rock! I have never had food served on a rock like that. This set the tone.
Chophouse Row‘s newest addition is ready to serve you for lunch. Marmite (pronounced “mar meet”) has been a highly anticipated new restaurant in the Capitol Hill neighborhood in Seattle. It’s owners, Bruce and Sara Naftaly previously owned Le Gourmand, a well loved fine dining restaurant with French Classics that closed in 2012. Now they are back on the restaurant scene, and the timing couldn’t be more perfect. It’s been a very chilly winter in Seattle, and no, it’s not always raining, except this week it has been a complete downpour, and no one can drive. But what better way to stay away from the crazy streets than to cozy up for lunch!
1424 11th Ave, Seattle, WA 98122
If you’re a Seattlelite, coffee runs through your bloodstream. You’re constantly searching for the next best thing. Well, I’m here to tell you that Empire Espresso is stiff competition and with Amandine Bakeshop right by its side, you are bound to fall in love.
Empire Espresso has been around for 7 years, with locations in Capitol Hill and Columbia City. Owners Ian and Natural put a lot of thought into the process of making coffee, from the type of drinks they serve to the employees and even the milk. This attention to detail makes all the difference. They make their cashew milk in house, turn that into a Chai latte and you’re good to go!
Need a pastry? Amandine Bakeshop bakes all of their goodies right in front of you.
Chef Sara Naftaly and her team provide most delicious assortment of daily macarons (featured: Lime + Tahitian Vanilla Bean, Guava + Cajeta and Indian Blood – Peach).
My favorite pastry? Their chocolate, carambar, sea-salt and hazelnut cookie.
When you visit, be prepared to get a slice of cake (featured: Buttermilk Cake with seasonal berry (mine was blueberry) and candied ginger). And if you’re feeling adventurous, try the macaron ice cream sandwiches!
Empire Espresso was also featured in Seattle Met Magazine for Best Coffee shop in Columbia City/ Capitol Hill. Treat yourself, grab a coffee and a pastry and enjoy their upstairs area.
Seattle Fish Guys
411 23rd Ave S Seattle, WA 98122
When most people think of Seattle, they typically think of grunge and gloom. The second thing you may think of is a gigantic fish being tossed around at Pike Place Market. Imagine a place where you get the same amazing seafood, but in a way less touristy area. That’s Seattle Fish Guys!
Seattle Fish Guys opened this September in the heart of the Central District. The Guys kicked things off at their grand opening with a lion dance for good luck, a mussel eating contest and free samples for people in the neighborhood. The owners, Sal Panelo and Desiree Chinn, are Seattle natives who believe in high quality seafood and superb customer service.
There’s nothing better than having a neighborhood fish monger, like Sal, with 32 years experience. Their seafood is fresh. One bite of the salmon poke and you’ll fall in love. They have a rotation of oysters, hearty shrimp and crab cocktails. If you need to warm up, they have a fantastic clam chowder. Check it out for yourself, you won’t be disappointed.
Larb (lahp) Gai is a traditional dish in Thailand. It’s a chicken salad that emphasizes bold flavors. There are many ways to make this, in Thai, “gai” means chicken. You might’ve heard of larb moo or larb sien which is with pork or beef, whichever way you make it, it’s delicious! I made this because I had left over grilled chicken that was seasoned with black pepper and salt only. Scroll down and learn how to make this dish!
2 chicken thighs, barbecued or baked
1 handful cilantro
1-2 bundles green onion
crushed Thai chili flakes
ground toasted rice (optional)
Chop the chicken into bite size pieces and place in a large bowl.
Add 2 tbsp fish sauce (you can add more later if you think it needs more salt), 2 tbsp Thai chili flakes (add more if you like spicy food) and 1 tbsp ground toasted rice.
Now it’s time to chop up your aromatics!
Add the green onion, cilantro and shallots to your bowl, mix and squeeze 1-2 whole limes in the mix. Stir all of the ingredients together and…
Done! Serve this with a side of sticky rice, butter lettuce or cucumbers to cool off the spice. This is a great dish to eat all year around. When it’s raining or snowing out and you can’t barbecue, just throw the chicken in the oven! Try this out with different meat too, see which you like best.
Whether you’re out berry picking or buying loads of berries, I have the perfect smoothie recipe for you; it’s also very healthy!
Berry Yummy Summer Smoothie
What you’ll need:
1 cup blueberries (blueberries are one of the highest foods in antioxidants in the world!)
1 handful of blackberries (high in vitamin C)
1/2 cup of pineapple (to make things a little sweet, also high in Vitamin C)
1 handful of mint (promotes digestion and clears your palate)
Juice of 1 lemon (perfect for detoxification and high in Vitamin C)
1/2 cup of ice
Throw it all in a blender, and blend until smooth! Sit in the sun, and cool off with this delicious smoothie.