This super simple dish was a favorite as a child (introduced to me by my grandparents). It's also a great way to introduce fresh produce to young kids and get them used to healthier options!

Serves 2 - 3
Prep time: 7-10 minutes
Cook time: 10 - 12 minutes
​

• (6) eggs, whisked
• 1-2 tbs butter or oil
• 1/2 sweet medium onion, diced
• (2 - 3) medium sized tomatoes, diced - campari or roma are good options
• Salt, to taste

OPTIONAL INGREDIENTS:
*1/2 tsp garlic, chopped
*Pepper, to taste

- Place non-stick pan on stovetop to LO heat.

- When thoroughly heated, add butter and melt down halfway (about 30 seconds).

- Add garlic (optional), onion, and tomatoes and turn heat up to MEDIUM (so it cooks faster).

- Stir occasionally for about 5 mins until tomatoes are cooked down and onions take on a semi-translucent appearance.

- Add whisked eggs and turn heat back down to LO. Turning heat down is important as to not overcook or burn the eggs and will allow the mix to cook more evenly.

- Stir and scrape, folding all the ingredients into one another for about an additional 5-7 mins or until eggs appear more stiff. TIP: For a more "runny" texture, turn off the heat at this point to allow residual heat to cook through the eggs. If you want a more cooked egg, leave the heat on for about another minute while continuing to stir.

- When you get to the desired appearance and texture, season with salt and/or pepper.

Have it alone or serve with toast. I prefer serving over a bed of jasmine (or any long-grained) rice.

I would love for you to try and let me know what you think.  It's unbelievably tasty and simple and I don't think you'll be disappointed.  Let me know what you think!

​~XOXO, Mari

Quarantine has made us all bakers or chefs amongst other things!  I found myself baking this banana bread often when I was home (and it never lasts very long). 

• Melt butter...
  

IMPORTANT TIP: place stick of butter in a bowl and heat in 12-20 second increments up to 60 seconds. Be sure to cover the butter with paper towels to avoid potential explosions.

Combine all DRY ingredients in one (bigger) mixing bowl. Mix and make a “well” in the center.

Add all wet ingredients in a smaller bowl and mix.

Combine wet and dry ingredients and mix until you no longer see flour streaks. No need to mix thoroughly (bread is more moist when roughly mixed).

Pop into oven for 60 mins.
When finished, let cool in pan for 5 mins, then remove from pan and transfer to a cooling rack for an additional 30 mins.

Serve with vanilla bean ice cream (or not) and enjoy!

For those of you who’d rather watch, check out my video below!

I would love to see photos of your take on this recipe!  Try it out and let me know what you think!

~XOXO, Mari

So easy!  So tasteful!  You will be all over this spread - I PROMISE.  With the global quarantine in place, many of us have been staying home.  We have more time on our hands to try out new recipes or to prep more home-cooked meals.  We are (hopefully) eating healthier and are conscientious of what we're putting into our food.  One of my favorite healthy breakfasts include avocado and eggs.  While I could easily buy a jar of avocado spread (at least I think I can) to make my life easier, why not skip the preservatives and (maybe) extra sugar to make the spread from scratch?!  Well, look no further, because I have an easy recipe for you to try and even modify to make it your own!

About 20 minutes.  And the best part??  NO COOKING NECESSARY.  

1) Start off by chopping your cilantro and green onion and combine in a separate bowl.  Set aside for later.  

2) Cut each avocado in halves.  Remove seed by chopping into the middle (see 2nd photo) and twist to loosen from its place.  Discard (or for you garden aficionados - plant 'em)!  Scoop the avocado "meat" into a separate mixing bowl.

3) Add the lime, mayo, garlic powder, salt, and pepper and mix ingredients by smushing the ingredients with a fork.  The lime seems to act like a natural preservative while the mayo provides its creamy consistency.  This step takes about 3 - 5 mins...basically no time at all.  

You should get a little something like this (the chunkier, the better)...

4) Remember the cilantro/green onion mix that you set aside earlier?  Now you can add to the avocado mix.  Fold it in with a *spatula or spoon. 

​*TIP: I like to use a spatula because it helps to get every last bit when transferring from the mixing bowl into a container for later use.   

While you may not be able to consume the whole mixture in one meal, you can save for later.  However, I don't recommend saving the mixture for more than 5 days.  You can use a Tupperware container to keep it air-tight.  I like to use a glass container because I like to be able to see the mixture in case it goes bad before the 5 days are up (whereas most Tupperware containers have a cloudy appearance to them).    

Go ahead and try making this spread for yourself.  It's the best that I've tried and it's so easy.  Like I always say...the simpler the recipe, the better.  My husband, kids, and I have so much going on that it's a Godsend when I have recipes like these - especially if it helps us avoid microwaveable meals that aren't always healthy or filling. 

Tag me on instagram @mari_tran78 - I'd love to see what you create (whether it's my version or your own)!  Ciao and stay safe out there!   

This is one of the easiest treats I have made and it’s low-carb, too!

Now, I can’t take all the credit...this was introduced to us by my sweet cousin, Jenn, at a tea party she hosted a couple months ago. My daughter loved them so much, she ate most of it and even got to bring some home!

• (1) cucumber (chopped) 🥒
  
• (1) packet of smoked salmon (can use any)
  
• Tub of whipped cream cheese (chive-flavored)
  
• Jar of caviar (can use any but black tobikko is preferred)
  
• ​fresh dill ​
  

TOOLS: Knife, chopping board, (2) small spoons OR piping bag

Like all produce, make sure to wash well! I know I sound like a mom (because I literally am) but you’d be surprised how many people I’ve seen NOT wash their fruits or veggies before serving.

STEP #1: Chop your cucumber into chips! No need to peel the skin.

STEP #2: Slice your smoked salmon into bite-sized strips. The salmon I bought, however, was so tender, I was able to tear them apart!

​Now, place a strip on each cucumber chip.

STEP #3: This is the most difficult step of them all - placing a dollop of cream cheese on top of the salmon. I used (2) small spoons to get it on as cleanly as possible - it gets difficult because the cream cheese loves to stick onto the spoons.

​I think a piping bag will help solve this issue. You can easily make one by taking a ziploc bag. Scoop about a cup of cream cheese into it, then snip off one of the bottom corners to easily squeeze it through. Not only will it be a clean process, but it’ll be much more presentable!

Adding the cream cheese provides a nice contrast to the salmon and gives it that "depth" that would be missing, otherwise.

STEP #4: Take your fresh dill and garnish over the cream cheese. 

STEP #5: Place caviar on top of the dill.

You can use any but I prefer the black tobikko that my cousin placed on top of hers. The black caviar provides a nice color contrast to the whole thing! I went to my neighborhood Safeway and they only sold the salmon (orange) fish eggs.

My daughter loved it so much, she finished off a plate of her own!

This dish is so easy and would be perfect hors d'oeuvres served at any of your shindigs (pairs well with a nice Chardonnay or Pinot Grigio)!

I encourage you to give this simple recipe a try and let me know what you think!

~ XOXO, Mari

Located in a central part of Bellevue (a smaller city located just outside of Seattle), you can find this restaurant situated at the very top (31st floor) of Lincoln Square.  With breathtaking sights of Downtown Bellevue as well as the Seattle skyline, you cannot possibly have a bad view wherever you sit in the restaurant.  Many of the walls are lined with large windows.

The building has the convenience of having its own parking garage and is fairly simple to find a space.  We didn’t have to pay - possibly because it was after-hours – so I suggest, if you’re heading over in the middle of the day (and you’re driving in), it might be prudent to give the restaurant a call prior to your arrival asking about parking fees or validation.   

The vibe is modern yet sophisticated as well as sexy with a hint of mystery.  The dark interior played well with the abundance of natural light, creating a more intimate environment yet with an airy feel.  Sadly, the photos I took of the interior did not turn out they way I wanted so I have not included any images...you'll have to just visit the restaurant yourself!  

The dishes we ordered were just as good.  Just the right amount of food on each plate and it was so filling.  Dishes were a bit on the expensive side but once you take a bite, you can see why.  Food was fresh and tasted of good quality - nothing fell short.  We each ordered steak (as we do when we dine out) and meat was tender and flavorful. 

Dessert is a course we hardly skip when we're on our date nights.  We ended up sharing our dessert and, as expected, it was plated nicely.  Not only was the dish beautiful, it tasted light with - yes - so much flavor.  Its taste reminded us of our time in Hawaii.  If food can elicit such thoughts, you know you've hit a jackpot!

The video you are about to see below made our experience that much cooler. 

It's called "Skyfall" and included macarons, berries, and goat cheese.  An interesting combo but so yummy!  We received this extra treat as a gift from the restaurant to celebrate our date. 

This gift had was the most unique we've seen  in person.  Once the (fog) effects started, we certainly became the center of attention.  People were inspired to order their own - you could hear lots of "oohs" and "aahs".  Pretty soon it was a fog forest (in the best way) in our area of the dining room!  

Overall, the experience was fantastic.  From the beautiful views to the quality flavors to the masculine and sexy interior to the wonderful staff, it made the whole vibe of our date that much more special.  The hubs and I were able to, once again, connect without being interrupted by our kids.  Surprisingly, they didn't call us on our cells.  They must've had in their minds to give us our alone time...haha yeah right!!  Nonetheless, it feels so good to be able to feel that "spark" and recharge our relationship...even if its just a few hours.

At the end of the evening, we both felt that, although this place is a bit spendy, we hope to make it back in the future.  Ascend Prime Steak & Sushi is very well worth it!

~XOXO, Mari

This is probably one of the easiest and tastiest pastas I've ever put together.  I love it, the hubby loves it and, most importantly, the kids love it.  We get home from work - tired - and the last thing we want to do is slave away in the kitchen.  If you've been following my food blogs, you'll know that easy recipes are where it's at in our household. 

I always tell people that I cook to survive and I don't necessarily worry about presentation.  This dish, however, presents itself quite nicely without me trying to make it look presentable - it's colorful but in a clean way.  When I say this, I mean that the dish doesn't appear overly saucy.  

If you're interested in learning this recipe, read on!  

NOTE:  For my family of 5, I used the whole bag of shrimp, 1 1/2 packages of organic spaghetti, 1 1/2 cups of grape tomatoes, and 8 cloves of garlic.  We love shrimp and garlic so we used the max.  You really can used more or less of each ingredient.

Also, wash all produce (aside from garlic) before prepping and cooking!   

So, basically, to cut down on time, I had three of the burners on - I like my recipes fast and quick, remember??  To do this, I tend to multi-task!

​PREP
Mince your garlic, halve your tomatoes, chop your mushrooms, chives and cilantro leaves (leave these last 2 for later).

PASTA NOODLES:
Follow directions on your pasta package.  I add a handful of salt and about 2 tbs of olive oil into my pasta water before bringing to a boil.  Then I add my pasta, occasionally stirring.  I cook for 7-10 mins until it's al dente (somewhere between cooked and uncooked).  Then I drain into a colander when finished, awaiting to be mixed with the rest of the ingredients.

SHRIMP:
I have another pot going for the shrimp, just covered enough in water until it comes to a boil.  When you see that it's boiling, turn the heat down so the water doesn't overflow.  However, you still want to keep your eye on the pot.  Turn the heat down even further and stir the pot to calm the bubbles down if they start to look like they're going to get out of control. 

When cooked, shrimp will turn orange, shrink down in size, and meat will become opaque.  Drain the cooked water and cover the cooked shrimp with cool water to cool down.  Have a helper or two peel the shrimp and place in a separate bowl (to be added to the ingredients later).

FOR the OTHER INGREDIENTS:
In yet another pan (we use a wok because of how deep it is), add your oil and garlic.  Bring to sizzle.  Stir about 1 minute, then add your tomatoes and saute until they're partially reduced (they become halfway mushy - you'll know because they tomatoes loose their shape).  Add your shiitake mushrooms and stir for about 2-3 mins or until soft.  Turn heat to low.

Once your ingredients are cooked, add shrimp and cook for about a minute to mix all the flavors.  Then add your cooked spaghetti, chives, and cilantro and mix well.  Turn your stove off.

Grab your Italian dressing and add 1/2 - the full bottle right into the wok.  Add as much (or as little) to your liking.  Add salt and pepper to taste.  Though, you'll find you don't need to add much salt.  

Once everything is mixed, you get a little something that looks like this...

As always, the real test is whether my kids will be into it.  I"m happy to say they each had several servings and couldn't believe how easy it was when they were helping me with prep!  

I encourage you to try this easy recipe and let me know what you think!

~XOXO, Mari

The holiday season's winding down and there are plenty of new sights and eats to check out in the upcoming new year!  My family and I are always willing to try anything new and, when it comes to food, looking to expand our palates!  Enter Ox Pho & Grill, a new(er) Vietnamese restaurant in Federal Way, WA - a suburb just 30 minutes south of Seattle.  

We have been wanting to eat here ever since we first heard about it a few months ago from one of our cousins - well, technically, he's my husband's cousin's husband (confusing?) - he and his sister opened up this restaurant together.  The fare has that Vietnamese-American fusion going on without straying too far from its roots - food is solely Vietnamese with a twist, if you will.   

My husband's brother and wife were one of the firsts in our family to dine there as we, unfortunately, weren't able to join.  Fast forward a few months later, both of our families decided to head over for the heck of it (not to mention the restaurant is probably about 15 minutes away from their house)!    

Tucked away in a plaza located in Federal Way amongst many Korean restaurants and businesses, you'd have to kind of look for it when driving there since it's not obvious from the highway.  Once you find it, you'll see there's a small parking lot dedicated to the restaurant just outside its front entrance.  Otherwise, you'll need to find a space around the plaza which, shouldn't be too difficult (if it's not busy).   

Upon arriving, you'll notice that the landscaping is fairly simple and minimalist, just like its interior.  Its double doors are already open, warmly inviting you in. 

If you know me well enough or have been following me on any of my social medias, you'll know that I am always down for interiors that "speak" to me. 

The immediate vibe I felt as soon as I passed through the double doors was "Urban Vietnam" - I don't know how else to describe it.  NOT that I've ever been to my husband's homeland but there are some items native to the country or seen pretty much everywhere in the more crowded areas - at least from what it looked like in the movies or TV shows I've seen set in, say, Saigon.  HAHA

The colors of black and white rang true inside as much as the outside with yellow and green tones giving the space some color.  I've been in other Vietnamese restaurants where colors were a lot more bright or done up in "lucky" colors - yellowish gold and crimson red.  This space, however, strayed from what some may expect color-wise yet done tastefully.

The ambiance of the restaurant had a more casual vibe.  This is not to say you should just walk in sportin' your "home" clothes (though, I'm sure some may have) but I'd dress decently -  like I was approachable.  LOL!  No need to dress to the nines either but I'm sure that wouldn't be an issue (remember the days when you and a whole group of your friends in high school would be in your homecoming dresses and tuxes and dine at the local Denny's?).

I needed a little bit of help in this section...since I didn't personally eat all of these dishes, I asked my husband and sister-in-law to add their two cents while I add a bit of my impressions as well. 

Immediately, you'll notice that the menu isn't inundated with hundreds of dishes but there's enough there to give you choices.  Ordering spring rolls and chicken wings to start is a given for us especially when dining at a Vietnamese restaurant so this is exactly what we did. 

*Please note the description in the parentheses were straight from the restaurant's menu. 

We ordered:

Appetizer: Nem Nuong Spring Rolls, $6.95 (*grilled pork patty, lettuce, cilantro, basil, cucumber, crispy wonton, pickled daikon, and carrots serviced in a rice paper and house special sauce)

-This was so good and a hit with us - especially the kids.  As with any Vietnamese spring roll, the wrap and noodles provided a very clean taste while the patty and won ton wrap gave the dish some substance.  It helps that we all love spring rolls, too, but anything different from the usual shrimp and pork spring roll combo is appreciated by our family and always ready to be devoured. 

Small Plate: Spicy Garlic Chicken Wings, $8.95 (*crispy battered wings with sweet onions, garlic, and jalapenos)

- You pretty much can't go wrong with chicken wings (also it was a given that my brother-in-law would order since he has a strong love affair with chicken wings like no other)!  Although this particular dish is considered a "small plate,"  there's enough to share - there were 6 of us - excluding my baby nephew, of course.  You could taste the garlic in this dish but it was pleasantly light and the chicken had a good crunch to it!

Entrees served were good-sized portions and weren't pricey at all.  For this particular blog, I only focused on the dishes that were a bit different from the usual Pho soup served in most Vietnamese restaurants.  My brother-in-law and kids all ordered pho so I chose not to include their dishes.  But, if you're curious, I can report that they all thought their soups were tasty!  

The 1st dish featured below is their Oxtail Pho Noodle Soup, $13.95 (*tendered meat fall off the bone, available in Large bowl only)

- Since this was technically my husband's order, I can't really tell you how this dish tasted.  However, asking my husband (a man of FEW words), he tells me, "It's good."  Ummm ok??  So I had to get him talking by asking him a few questions.  From my observation, this was a generously sized bowl and the meat (on the bone) were humongous!  It looked as though the meat would be on the tougher side due to their size but, as it says in the dish description, it was tender.  "Tender, flavorful, and warms the stomach" as my husband finally concluded after I had grilled him.  SHEESH!

This next dish, again, wasn't mine but ordered by my sister-in-law.  She had the Bo Ne, $13.95 (*tender filet mignon, caramelized onions, sunny-side up egg and pate served on a sizzling plate with a hot, French baguette).

Needless to say, her description of her dish was a lot more... shall I say...articulate.  In her words..."The Bo Ne was a nice change of pace from the usual pho, vermicelli bowls, and rice plates found in many Vietnamese restaurants.  The steak was flavorful being paired with a sunny-side up egg and pate making for a nice bite with the banh mi (baguette).  I do prefer my breads to be a bit more toasted so that is the only thing I would change.  This is my 'go-to' dish for sure." 

​From my point of view, the presentation was pleasing and smelled amazing.  Will definitely try it out the next time I visit.  

For this 3rd dish, I am able to offer my honest opinion.  I ordered the Braised Beef Curry, which, I don't believe was on their regular menu but I think I saw it as a special (perhaps it was a separate page added on?).  Unfortunately, I don't have the exact price but I am almost sure it didn't cost over $15.  This is the traditional Vietnamese curry but garnished with fried potato medallions and a sprig of basil.  I had the choice of ordering this with jasmine rice or a French baguette.  I was particularly starving that evening and ordered the rice (which, I'd later regret). 

Most Vietnamese curries I've eaten are on the oilier side and it's one of those comfort foods that "hits the spot."  The beef in the curry was so tender and tasty, I ate slower just to savor each bite.  I actually ate bits of the basil leaves to cleanse my palate in between each spoonful.  The rice was good but I don't think I'd have it with the curry again.  My husband warned me to order the bread...he said, "Mari, that's why we have curry with bread because it soaks up the extra oil."  NOTE TAKEN.  Yeah, I should've listened because the rice didn't soak up enough of it.  I didn't eat much of the potato medallions as they'd lost their crisp.  I figured these were there to help add a little aesthetic.

My sister-in-law (like my hubs) has a sweet tooth so she took the liberty of ordering two desserts we could try and I'm glad she did!  We don't always have dessert when we go out as a family (and, if we do, we usually order one dish for all of us to share) since we're already so stuffed. 

Dessert No.1: Mini Doughnuts, $4.95 (*fresh, hot sugared donuts served with a decadent dark chocolate sauce)

- Normally, when I pick a donut out of those variety boxes, I choose one of 3 types: chocolate, plain, or sugared.  This dish had the best of all 3!  These were lightly sugared (almost plain in my book) and could be dipped in the chocolatey goodness it came with.  My husband and kids all love donuts so it was an automatic win for them.

Dessert No.2: Fried Banana with Ice Cream, $5.95 (*sweet banana, a hint of cinnamon rolled and fried to crisp perfection and served with vanilla ice cream)

- Bananas fried in eggroll wraps?  Umm YUM!!!  Although it's not the healthiest way to prepare a banana it, yes, hit the spot!  The plain vanilla ice cream paired perfectly with this sweet yet savory goodness!  Again, it wasn't too sweet (which is perfect for us) and it's best to share with a friend or two. 

We would certainly dine here again and I'm not saying this because one of the owners is part of our family - although, it does help and we're all about supporting our family and their endeavors. :-P 

The food is tasty, the restaurant is stylish (and, importantly, clean), and the service was good!  If you're ever in the Federal Way area, check this place out and let me know what you think!

You can find Ox Pho & Grill here: 31406 Pacific Hwy S, Federal Way, WA 98003
Website: www.facebook.com/Ox-Pho-Grill-220504952018084/

I remember by first encounter with pasta salad as a little girl and I did NOT have a good experience...it lacked flavor and tasted...hmmm, I don't know, starchy??  Not sure how to describe it but it didn't entice me to come back for more, that's for sure!  So, since then, I've shy'd away from it any time it was served.

Fast forward 30 or so years later and I had it again at a work potluck and I was in love.  One of my co-workers was a vegetarian and she brought it for everyone to enjoy.  I'm not a vegetarian by any means but I do love a good vegetarian meal every so often.  I asked her what her recipe was and she gave me a quick rundown.  So, of course, I put my own spin on it because I know my family is made up of a bunch of meat-eaters!  Also, if you have kids and they aren't big veggie fans, this dish is perfect for them to try. 

The good thing is there are no fancy ingredients to this dish (okay, maaaaybe the feta cheese) and ingredients can be picked up at your local grocery store. You may even have some items readily stocked in your kitchen. Here's what you need:

• 1 box Rotini (I use the tri-colored ones to give it more color but you can use any)
• Approximately 8-10 mini bell peppers, diced
• 1 cup marinated artichoke hearts, chopped
• 1/2 cup sliced black olives
• 1 tbsp of feta cheese
• Half a pack of sliced salami (to further slice in thin strips), equivalent to 1/2 cup
• 1/3 - 1/2 cup Italian dressing
• 1/2 cup of cilantro or basil, chopped
• Sea salt and fresh cracked pepper to taste
• Optional: olive oil

Throw your chopped/sliced/diced ingredients into the large bowl and everything should look a little something like this...

Don't forget your pasta! After cook time, turn off your stove and pour your pasta into a strainer. Let your pasta cool for a bit.

While your pasta's cooling, you can chop your cilantro or basil leaves. You can add to the salad little by little then use any remaining as a garnish.

Here’s where everything comes together! Bring out your chopped cilantro, Italian dressing, and feta. Pour your pasta into the bowl containing the chopped ingredients - add the cilantro, dressing, and feta then mix. Feta is on the salty side so, although, I said 1 tbsp, you can add to your liking or omit altogether.

I like to mix in the dressing first, then add cilantro and feta after (saving some cilantro for garnish). You can then add cracked pepper to taste. Do a taste test and if you're not satisfied, add a little sea salt or Italian dressing until you get the desired result.

When you're happy with it, throw a sheet of saran wrap onto the bowl and pop it into the fridge for about an hour or more. Sometimes I leave mine overnight and it still tastes great!

This dish is best serve chilled so no need to heat in the microwave (although I've seen my husband do it...but he's got a sensitive tummy LOL). 

Not only is this dish super simple and low maintenance, it's a winner with most.  My 9-year-old is super picky but she actually eats everything in this dish!  She's legit excited every time I make it.  I've made this dish for potlucks and it's one of the first dishes to be completely devoured.

I encourage you to try this recipe out.  You can follow this recipe exactly or make it your own by adding some interesting flavors, ingredients, etc.  Let me know what you think and share your experience - I'm curious to know!

~XOXO, Mari

One thing we've learned about eating out in Santorini?  Take your sweet time.  You'll find that your waiter/waitress won't bring you your check unless you specifically ask for it.  They want you to savor your food, enjoy the views, and connect with one another.  It's something some of us Westerners might need to learn as slowing down isn't necessarily a part of our repertoire.

Food on the island seems to be higher in quality than the Greek food we've tried in the states.  Portions are smaller so you never feel too full.  Also, water is always offered still or sparkling because you absolutely can't have water from tap (the reason being that the tap water has a high salt content on the island).  Pastas and seafood run aplenty in Santorini so take your pick!    

Below, you'll find a few of the places we dined at during our week-long trip to the island.​  

Conveniently located within the compounds of the Ambassador Hotel (where we stayed), it was where we ate daily breakfast.  Our first night in Santorini, we decided to eat here because we were still a bit tired from traveling for 15 hours - we certainly didn't feel like venturing out. 

Its current setting has a great view of Southern Santorini as well as a view of the caldera.  This establishment has the most contemporary style out of every restaurant we ate.  It had a great vibe and the wait staff was extremely attentive.      

Breakfasts always started with great views, fresh squeezed OJ, and freddocinos (iced coffees).  All meals we consumed are organic and fresh.

The following photos are dishes we ordered from Cabo Rosso and so delicious!  

One thing the restaurant offered (or maybe it was a perk of the hotel) was being able to use a hookah.  Vuong and I are what you call "social smokers" so we wanted to try it out since we've never done it before.  They offered various flavors and we chose peach.  We smoked for about an hour and it was kind of a nice way to relax.  We put away our cell phones (other than taking some of these photos), had a couple cocktails, reminisced about the past, and laughed the night away.  

It was suggested by our travel reps as well as the front desk of our hotel to visit the black beaches in the south (mainly because there are less crowds and the atmosphere is much more relaxing).  Our hotel had connections with the restaurant, Forty One. 

We were instructed to let them know we were from the Ambassador upon arrival so that we would be able to use their beach loungers and umbrellas (otherwise, there would be an additional charge). 

We ordered from the restaurant and ate a nice lunch consisting of appetizers and drinks, while enjoying the breeze and the ongoing sounds of the waves.   

We were on the beach for almost 3 hours, eating and people-watching.  Vuong waded in the ocean a bit while I caught up on my beauty and fashion magazines.  We noticed a young Asian woman going around asking guests if they wanted a foot massage (for a price).  Each massage seemed to last about 30 mins to an hour.  It looked so tempting but we had to leave by the time she came near our area.  Boo!

The food did not disappoint and tasted so fresh.  Again, portions weren't huge but just the right amount.  We were able to finish everything between the two of us..

We came by pretty late so the restaurant only had a few patrons (maybe 6 of us?) and the view of the caldera was pretty dark.  A young waitress and the owner greeted us promptly and sat us next to an open window where we could enjoy a nice breeze.  The outdoor dining area blended in with the indoor area so that there was a breezy flow.  

If I am being honest, the food was okay but the wine and service was great - I'm sure the view would have been fantastic had we gone in earlier.

As we finished our meal, we were greeted by a cat - an island stray.  We thought it belonged to the owner because it was really sweet and didn't seem feral.  We notified our waitress who seemed a little afraid so she went to get the owner.  By the way, you'll see that there are hundreds of strays on the island...I'm not sure why but it seems that everywhere you go, there they are and usually in groups.  The cat tried to climb onto our table and get our scraps but the owner removed it from the dining area.  

We were supposed to eat at another restaurant across the street and down the cliffs but we didn't make a reservation.  Plus it was so dark (despite being dimly lit) that we didn't want to risk falling down the hill.  We looked up and saw this place, not too crowded, and the place looked cozy and inviting.  People were dining outdoors, having great conversations.  We wanted to join in, too!

It was fairly easy to get a table and our waitress was very welcoming.  We did't know what to start with but we were inspired by the table next to us and ordered the same rose wine they were having to start.    

The restaurant manager chatted us up a bit and was very sweet.  She genuinely was interested in where we were from and even gave us tips on traveling in and out of the island.  She even gave us some free cake after our meal - it was a gift from her friend and she wanted to share with the patrons there that evening.  Very nice touch!

We took this cruise the day of my birthday.  We were hooked up by the front desk of our hotel the day before and were picked up at 9:30 a.m. and transferred to the docks by van pool.  The whole trip would take 5 hours so our morning pickup was perfect!  We had a choice between the standard and premium meals but only the premium was available.  However, that wasn't a hard choice - it was my birthday after all. ;-P    

During the trip, our yacht crew provided water, beer, wine, and juice.  Halfway throughout, half the crew got to grilling and cooking.  All the dishes were amazing.  The yacht, sun, open sea, good food, and drinks?  It doesn't get better than that!  The best way to spend my birthday and it was my favorite day out of the whole week!

This place was recommended to us by a friend.  He visited Santorini with his girlfriend the week or two prior to our trip and told us we had to try this place if we got a chance.  

Once we found it, there was a long line and it was packed inside despite it's minimal seating capacity.  Vuong ordered a gyro meal to share it with me.  This was the only time we ordered fast food on the island but it was worth it.  It didn't taste greasy or fatty.   

The gyro looked quite different from what we usually have in the states.  The pita around it was thinner and freshly toasted and the meat was much more tender.  Fries were served with mini forks.  Most of us here in the states eat them with our fingers but thought, why not?!  

For more on this fast food joint, visit ​www.tripadvisor.com/Restaurant_Review-g482942-d1340062-Reviews-Lucky_s_Souvlakis-Fira_Santorini_Cyclades_South_Aegean.html

Writing about our food experience in Santorini has me wanting more.  I'm hoping we visit again, but with our kids the next time around.  Our daughter, Ava, LOVES Greek food and nothing makes us more happy than seeing her scarf her food down!  LOL!  

~ XOXO, Mari

What you'll need:

• 1 Cup of Quinoa (regular or red); however, I used two cups here but found that it was too much
• 1 can of black beans
• 1 can of fire-roasted corn (although, it can be any can of corn)
• 1 cup of grape tomatoes
• Cilantro (Just use however much you want...)
• 2-4 stalks of green onion
• 1 avocado
• 1 lemon
• approximately 1 tbsp olive oil
• Sea Salt and Cracked Pepper, to taste

Gadgets you'll need:

• Strainer
• Grater
• Can opener (this is optional as it depends on the lid)
• Lemon/Lime Squeezer (this is optional)

Really, the only thing you're cooking for this recipe is the quinoa.  

​For every 1 cup of quinoa, use 2 cups of water.  In this case, I used 2 cups of quinoa but found it to be too much because, if you haven't cooked this before, the seeds expand once cooked.  I think 1 cup will do just fine.

Prep your pot and pour your water and bring to a boil.  Pour in your quinoa and cover with lid.  Follow cooking instructions on package.  Leave to cook for 20-25 mins. 

This would be a good time to start prepping the other ingredients.    See below how to prep.  

• Once you get to the last 10 minutes, check your quinoa periodically.  Once you think it's finished, "fluff" the quinoa with a fork to check for water.  Essentially, most of the water should be gone.  If not, no biggie.  Shut off the stove and the remaining water should be absorbed by the quinoa in the residual heat. 


• After a few minutes, remove the lid and leave to cool. 

Don't worry if you're not done prepping the rest of the ingredients.  Since you're waiting for the quinoa to cool, you'll have more than enough time to finish prep.

Wash the fresh veggies and chop up the following ingredients:

• Green onions
• Cilantro (include the stems)

NOTE: If you want spice, you can include 1 jalapeno but get rid of the seeds before chopping!

For the grape tomatoes, slice in half (lengthwise).  This helps keep their shape.   You can slice them smaller but they tend to go soft faster.  

For the canned products (beans and corn), drain the liquid with the strainer.  

For your lemon, zest all the skin with your grater then cut your lemon in half.

Grab your serving bowl and transfer your quinoa from the pot.  Then add your more hearty ingredients (beans and corn) on top.

Next, add the lemon zest, tomatoes, cilantro (set a little of cilantro to the side for garnishing), and green onion.  If you decided to add jalapeno, add this too.  Pour about 1 tbsp of olive oil on top, and squeeze one half of the lemon (watch the seeds!). 

​Mix all ingredients and add sea salt and pepper to desired taste.  Too much, though, can make this whole dish go south fast!

Now's the time to add the avocado.  Cut it in half (lengthwise) and remove the seed.  Then scoop out the "flesh" with a spoon.  Slice and dice.  

Add on top of the mixture and squeeze the remaining half of the lemon (again, watching for seeds).  This helps to prevent the avocado from turning brown, 

What you're left with is a beautiful, colorful salad that's healthy yet incredibly filling.  

Get your plates out and serve it up!  If you decide to chill a little further by putting the bowl into the fridge before serving, then that's totally fine!  When serving, I like to make sure that I place some of the avocado on top, then garnish with a little bit of the cilantro set aside from earlier. 

This is great just by itself.  However, if you're craving a little more protein, you can even serve with a side of shredded chicken breast or even smoked salmon.  That's how my husband likes it! 

Let me know how you like this recipe if you decide to try it.  Stay tuned for more easy recipes in the near future!

~ XOXO, Mari