This is an African Tulip Tree with the pod that blooms into these gorgeous flowers.

Tom says I mention food too often on this site. Let’s face it, we eat every day. It’s a big part of all of our lives.  Some of us obsess over it. Others could care less about food, only eating what is readily available and easy.  Others, like me, enjoy planning meals, grocery shopping, and cooking for daily meals.

Although I’ve lost interest in spending hours cooking, I still find a certain degree of satisfaction in preparing meals for our way of eating, at times challenging. Tom, who’s a picky eater, makes it all the more challenging.

Seedpod from the Pandanas Screw Palm. These are often the size of a grapefruit or larger.

At any given time, we have beef, pork, chicken, and fish in the freezer (or fresh when available) in varying forms; steaks, patties, fillets, chops, ground, and such. In many cases, the meat is locally grown and grass-fed and the chickens are free-range eating only natural vegetation as opposed to being grain-fed.

With a severe sensitivity to grains of any type, if a cow eats grains, there is no doubt those grains will be passed on to the consumer. As a result, it’s a necessity for me to eat grass-fed sources of protein when possible. On occasion when not available, I’ve had no obvious ill effects from a single incident of eating grain-fed meat or non-organic vegetables.

Jetties provide a more sheltered swimming area for safe swimming. Many other beaches are often rough and dangerous with riptides in more open areas.  It’s important to check online to determine safe areas to swim. Please click this link for a list of safe beaches in Kauai.

Hawaii’s farmers and citizens are passionate about non-GMO, grass-fed meats and organic vegetables, readily available in most local markets. Although prices are usually higher for these options on the mainland, much to our surprise, it’s been less expensive to purchase grass-fed meats and organic produce here in Hawaii than in other parts of the US, from what I recall when shopping over two years ago.

As a matter of fact, we’ve experienced excellent availability of grass-fed meat and organic produce in all of the countries in which we’ve lived to date. Yes, it’s pricey to shop here in Hawaii, but the more I become familiar with prices and products, I see our grocery bill inching downward.

Coconut trees are often found along the beaches often with more coconuts growing than we’ve seen further from the shore.

Another factor is that at this point in time, we’ve accumulated an inventory of the many staple ingredients we commonly use. If only we could send these items to Australia without paying customs fees and high shipping costs. Incurring these extra costs negates the value of shipping ingredients ahead of us.

With 89 days upcoming in Trinity Beach, Australia, as always, we have no choice but to purchase these staples once again. If we only ate a protein source and non-starchy vegetables, we’d avoid purchasing many of these staples. But, who wants a steak, veggies, and salad one night, and chicken, veggies, and salad the next? It becomes too boring.

The sparkling waters from the morning sun.

The meatloaf and muffin recipes listed below are perfect examples of additional items needed to add interest to our meals.  Last night, Tom had two pork chops, broccoli salad, green beans, and one low carb lemon poppy seed muffin which I made yesterday (recipe below).

I had a seafood plate with grilled yellowfin tuna, cod and scallops, fresh broccoli, salad, and a muffin. It’s not unusual that a few times a week we have two different entrees, based on the fact that he doesn’t care for fish, except for a rare occasion lobster tail or serving of crab legs.

Most beaches in the Hawaiian Islands have areas not suitable for sunbathing and swimming as is the case here.

Part of our lives revolves around the nourishment of our bodies with food and, the nourishment of our emotions with the planning and preparation of how we’ll accomplish this never-ending feat. Every day is a new day and the process begins again.

Many may perceive that my restrictive way of eating which I’ve adopted three and a half years ago as a lifetime commitment, is limiting and unsatisfying. In fact, it’s quite the opposite. I live a pain-free life, easily maintaining a steady weight to ensure my meager wardrobe still fits and I find the challenge of making it work from country to country all the more challenging.

The Queen Emma lily.

Since arriving in Hawaii, I’ve researched and revised recipes to see if they work for our limitations and Tom’s taste buds. Our former list of only 10 favorite meals, as is typical for most families, has suddenly grown to 20 favorites. The search will continue as we try more and more recipes.

Included today is the recipe for the low carb, grain-free, starch-free, sugar-free muffins, and biscuits we have with dinner most evenings. I know. Variety is good. 

Kealia Beach in Kapaa is an easily accessible beach with ample parking, restrooms, picnic benches, and grills, a perfect spot for a day at the beach.

Escaping the temptation to repeat and repeat is difficult when one finds a particular recipe appealing. As I continue to search for more variety, these muffins topped with a glob of real butter, are hitting the spot, satisfying the desire to have the taste and feel of a bread-like item. At less than two carbs each, it’s a no brainer!

Here is the repeated photo that generated a number of requests for recipes, all of which are listed below.

Sweeteners included in low carb recipes always precipitate questions. You may use any sweetener you feel is best for you, your health, and your preferences. 

4 hardboiled eggs
12 strips nitrate free (or regular) bacon

Combine everything except the bacon and hardboiled eggs in a large bowl. Mix well then shape into the bottom
half of one large loaf using ½ of the meat mixture.

Evenly place the hardboiled eggs into the center from end to end. Top with the remaining ½ of the meat mixture, sealing the two sections evenly and tightly.

Lay the whole bacon strips across the width of the loaf tucking the ends underneath the loaf. Bake at 350 degree for one hour or make into two loaves and bake for 45 minutes. 

If bacon isn’t fully cooked, turn on the broiler and set the kitchen timer for 30 seconds and broil until bacon is
cooked, repeating if necessary.  Watch the timer carefully.

Makes 8 servings

Here’s an extra recipe I’ve thrown in today’s mix. For the past few weeks, we’ve had one of these muffins with dinner each night.At first, the flavor is a little off-putting but by the second bite, the good flavors hit home.

8 eggs

½ cup melted butter or coconut
oil

6 packets of choice of sweetener or 12 drops liquid sweetener

½ teaspoon salt

2/3 cup coconut flour

1 teaspoon baking powder

Line a baking pan with parchment and drop by spoonful.

Blend all ingredients, mixing well.

Makes 8 biscuits.

This is how a baked Low Carb Lemon Poppy Seed muffin looks. If over-baked they become extremely dry.

Jess’s Low Carb Lemon Poppy Seed Muffins
These muffins are intended for those choosing a low carb, grain-free, starch-free, and sugar-free diet. They do not have the texture or flavor of a typical muffin of this type and the sweeteners may add a taste one finds less desirable. Tom likes these!

                                             Photo from one year ago today, March 3, 2014:

Within 25 feet of our front door down a short hallway, we were inside the souks. The colors, the endless displays of merchandise was like nothing we’d ever seen.  For details of our first day in Marrakech, please click here.

One of three pools at the Princeville Westin, where we met Elaine and Richard for lunch on Friday.

Seldom dining out in an effort to keeps costs at bay and to avoid foods not acceptable to my way of eating, we were pleasantly surprised when the Nanea Restaurant at the Westin Hotel not only had numerous options for me but also, served quality meals at affordable prices.

Entrance to the restaurant at the Princeville Westin.

We’d invited Elaine and Richard as our guests as a small token for all the kindness they’ve shown us since we arrived in Kauai, in introducing us to many of their friends and including us in social events. A small token, a lunch, but they both expressed a preference for going to lunch as opposed to an evening meal.

The lunch menu at Nanea, the Westin’s main dining room.

Although I rarely eat lunch, on occasion Tom may have a light breakfast or lunch to hold him through the day.  Based on my way of eating, I’m seldom hungry until dinner time.

My delicious lunch included a grass-fed burger with cheese, grilled onions and bacon, and a side salad.

However, there’s an exception. When an appetizing platter of befitting food is set in front of me, the sight and smell certainly fire up my appetite allowing me to enjoy a midday meal on a rare occasion.

Tom orders whatever he’d like when dining out. Here’s his burger with both fries and onion rings which he thoroughly enjoyed.

Such was the case yesterday at the Princeville Westin, an upscale resort and hotel popular attracting many travelers to the area with most rooms starting at the low $400 range. Rated 4.5 stars out of 5 at TripAdvisor, we decided a walk on the grounds may prove interesting and entertaining after our lunch with friends.

Elaine and Richard shared a meal of fried fish, fries, onion rings, and a fruit plate.

We weren’t disappointed as we wandered the grounds with fantastic ocean views, three luxurious swimming pools, an outdoor massage area, and lots of space for relaxing in the balmy trade winds.

Fresh orchids on display at the hotel.

The food at lunch was fresh and delicious with the chef totally complying with my dietary request of no starch, no grain, no sugar, and low carb, allowing me to enjoy a full meal in a restaurant.

Our friends, Elaine and Richard, have been wonderful to us.

With beverages (Tom ordered a beer, the three of us had iced tea) and entrees (Elaine and Richard shared an entrée and ordered a side fruit plate), our total bill with tax and tip came to $88.66, not bad for the upscale environment. We anticipate that dinner for two with a few drinks could stay under $100, not bad for the otherwise pricey Princeville.

After lunch, Richard showed us the koi pond near the restaurant.

After over three weeks on Kauai to date, this was only the second time we dined in a restaurant.  Having access to most of the ingredients we usually use to make our favorite meals has kept us content to dine at home, as opposed to a few times a week at some other places we’ve lived.

Wandering the grounds after lunch we spotted this outdoor massage hut.

Dining out is no novelty to either of us nor has it ever been. Since I continue to enjoy cooking to some degree, I never feel burdened to whip up a good dinner for only the two of us. 

Add more people to the mix and cooking becomes more challenging when others don’t necessarily eat as we do which includes a protein, a few veggies, and a salad which I can usually pull together in 20 minutes or less. With the expectation of a starchy side dish, bread or rolls and a dessert cooking for “company” is an entirely different undertaking.

There was a variety of waterfalls and ponds on the grounds.

As a result, I’ve somewhat lost interest in having dinner parties, especially when we’re living in a small condo such as this that simply doesn’t have the space for entertaining.

This lounge area is located in the center of the main pool.

As we make more and more friends on the island, we’ll have no choice but to do entertaining in public venues such as we’ve done today. One might think taking friends out for a meal is more costly. 

Considering the cost of groceries in the Hawaiian Islands, having even a few guests for a meal could easily cost $200 or more for the food and wine. Dining out may prove to be a more efficient alternative to reciprocation in several ways. 

Another beautiful pool overlooking the ocean.

Also, with the shortage of the many basic ingredients, we don’t use with our way of eating, filling in the blanks for guests coming for dinner could result in even a higher expenditure. We simply don’t have the inventory of many everyday products in the cupboards used in making meals with grains, starches, and sugar.

Back home by 2:30 pm, we found ourselves back into our lounging clothes with a plan to stay put until our daily happy hour foray across the street to whale watch, often meeting new people or gabbing with the locals we’ve already met who seem to frequent the same spot with the similar goals in mind.

At the edge of the grounds of the hotel, the views were familiar.

The remainder of the day and evening was spent in the pleasurable activity we call “mindless drivel” including online perusing, reading books on our phone, and, into the evening, relaxing with a good movie on my laptop.

Not unlike many of our worldwide readers, the mindless relaxation in the evening is an ideal way to “get outside our heads” allowing ourselves to wind down after an otherwise busy (or not) “day in the life.”

The Nene Goose, Hawaii’s State Bird, has experienced a resurgence in population over the past years when extinction was long a possibility.

There’s no complaining from us two, somewhat retired, world travelers always able to entertain ourselves one way or another.

Have a fabulous weekend. See you again soon!

                                           Photo from one year ago today, February 7, 2014:

Upon opening the drapes in the master bedroom in Khaya Umdani on this date one year ago, Mr. Kudu was awaiting us, wondering what plans we had for the day. Moments later, we opened this door, and yet he didn’t run away. For more photos, please visit us at this link.