I have found that if I put food on a kabob my kids will eat it.  So when I find flavors that I love, I put them on a stick so we don't have to argue about how many bites we have to eat before I lose my mind.

These Hawaiian Kabobs with pineapple and bell pepper and a delicious teriyaki sauce on top are the perfect "trip on a plate" dinner.  Make a mai tai, grab fake leis for the kids and do a little hula.  At my house, we'd also have to screen Forgetting Sarah Marshall after the kids were in bed.  That part's optional, but HIGHLY recommended.  

HAWAIIAN KABOB

serves 4

STEP 1

Preheat oven to 425 degrees.  Mix together soy, lime juice and zest, sesame oil, and pineapple juice from the can.

STEP 2

Combine cubes of pork with half of the pineapple sauce.  Let rest.

STEP 3

In a sauce pan, combine 3 cups water with rice.  Bring to a boil then reduce heat and cover until cooked – about 20 minutes. 

STEP 4

Thread pork, bell pepper, pineapple, jalapeno rings, and onion on a skewer.  Place skewers on a lined baking sheet.  Bake 10 minutes until pork is cooked through.

STEP 5

Whisk cornstarch into remaining pineapple sauce and heat in microwave for three minutes at one minute intervals whisking between each minute. 

STEP 6

Serve skewers over rice and pour the thickened pineapple sauce on the skewers.

1.5 lb boneless pork chops, cubed

1 can pineapple chunks

1 jalapeno, sliced

1 red bell pepper, sliced

1 onion, sliced

2 tbs soy sauce

1 lime zested & juiced

2 tbs sesame oil

½ cup pineapple juice, drained from the can

1 ½ cups rice

1 tbs cornstarch

I have debated on posting this because I don't really want all of my favorite spots to become overly crowded.  But since they are THE BEST places and I don't want any of you to go to Hawaii and eat something sub-par or miss something truly extraordinary, I'm spilling.

We travel to Hawaii at least once a year because my parents are there.  Because we get to "live like a local" when we are in town, we don't tend to choose the places that every tour bus goes.  

But the places we go are SO FABULOUS.  I tend to choose spots where the drinks are stiff, the waitresses are rude, and the atmosphere is top notch.  Unfortunately in a tourist town like Hawaii, you don't get a lot of rude waitresses, but I'll let that slide since the weather is so nice.  

Here are my top picks for the best of the best on Oahu.

Buzz's Steak House in Kailua is my very favorite restaurant in the world.  It has been for 25 years -since my parents first started staying in Kailua.  The drinks are amazing (sound like a local and order a BFRD - a big f'ing rum drink), the food is outstanding, and the location near the beach could not be better.  It's the ultimate Hawaiian dining experience.  

I'm not alone in thinking that.  The Obamas frequented the deck when they stayed in town.  

If you've never been to an old tiki bar, then this is the spot for you.  La Mariana in Honolulu is a bit dicey to drive to.  You literally drive on the docks like you're going to a shipping yard before you park at an overgrown wall and walk around the corner to the best tiki bar in Hawaii.  You can even get your drink in a souvenir tiki mug.  

Don't forget to order the ahi spring rolls.  There is nothing better.  Seriously.  Nothing.

Ok, so everyone has found Haleiwa Joe's.  Like everyone, but it's for good reason.  The location is in the hills over Kaneohe and the view of the gardens is gorgeous.  They don't take reservations for parties under 8 people.  We think we've discovered the trick to go a little later, like at 7pm for dinner.  If you arrive at 5pm you will wait.  And wait.  And possibly wait.  

Malasadas are Portuguese doughnuts and when they are filled with Haupia (coconut cream) they get elevated to the most epic treat ever.  Leonard's has an actual shop in Honolulu or a food truck that's easy to spot on the island thanks to it's classic red and white stripes.  Grab a few and eat them while they are warm.  

Plate lunch is the epitome of Hawaiian lunch.  Two scoops of mac salad, a scoop of rice, and some meat product along side.  I choose Chicken Katsu every time, but popular options in my family are also Teriyaki Chicken or Kalua Pork.  Fat Boy's is my favorite spot because it's literally around the corner from our place.  But L&L is also epic and if you're in the mood for airplane noise and freeway traffic, then Byron's is the place for you!

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Need a good beach read?  Here's what I read - it's hilarious and a REALLY fast read.  

Every party dinner needs a dessert.  A good one.  This year with my 'clean eating' Easter, a 'clean'-ish dessert was needed.  It's a no-dairy, no-wheat, low sugar dessert that's perfect for the season!  It's full of berries, full of champagne, and is an AMAZING brunch dessert because it's light and refreshing.  

You can choose to use what ever berries you want - this would be great just packed with strawberries - but I love how it looks with all different berries floating on the inside.  There is champagne in the dessert so you can choose if it's a 'kid-dessert' in your house or not.  Because the champagne cooks for a few minutes + it's not much, I let my kids have some of it.  They don't love it so it works out all the way around - they don't feel excluded and I don't feel like I'm feeding my kids champagne.  

MIMOSA BERRY TERRINE

serves 4

4 cups mixed berries

2 envelopes gelatin

1 cup champagne

1 cup DRY Blood Orange

1 cup sugar

2 teaspoons fresh squeezed orange juice

STEP 1

In a small bowl, sprinkle gelatin over 1/4 cup of the champagne.  Let sit until the gelatin melts.

STEP 2

Spray the bottom of a glass container with cooking oil and layer all of the berries in the dish.

STEP 3

Heat the remaining champagne and sugar over low heat and stir until sugar is dissolved.  Remove from the heat.  Whisk in gelatin, DRY Sparkling, and orange juice..  Let cool slightly.

STEP 4

Pour gelatin mixture over the berries.  Place in the refrigerator and let cool at least 6 hours.  But ideally overnight.  

Spring and strawberries go together like rhubarb and spring.  It's a natural combination.   This simple salad is a perfect accessory to a brunch or lunch.  Or, you can pack it as your "no sad desk lunch" lunch.  It's really good.  You've only got a day or so until the strawberries start to wilt so eat fast.  

It's the perfect Easter dish which is why I paired it with my lemon pepper salmon for a delicious clean eating Easter dinner.  When you're "eating clean" sometimes it feels like you're "eating boring" - this changes that.  At least with one recipe!

STRAWBERRY MINT QUINOA

serves 4

STEP 1

In a glass bowl, combine quinoa and water.  Cover with plastic wrap.  Microwave for five minutes until cooked through.  Add more time if needed.

STEP 2

Remove quinoa from the microwave, uncover, and fluff with a fork.  Let cool 10 minutes.

STEP 3

Toss quinoa with strawberries, mint, olive oil, and balsamic.  Taste and season with salt.  

1 cup uncooked quinoa

2 cups water

1 cup chopped strawberries

2 tablespoons chopped mint

4 tablespoons olive oil

2 teaspoons balsamic vinegar

salt

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When you're on Paleo or Whole 30 or Keto or AIP or really anything that's remotely restrictive, you are often bored with food or hungry.  I know. I've been there.  I'm still often there.  Due to my limited will power, I still often have cookies but I do try.  Mr. Hedin has epic will power and he doesn't eat dairy, wheat, refined sugar, or chocolate.  I couldn't live.  

But when we do dinner, I follow the rules.  No cheese, no breads, no sugary desserts.  When I hosted Easter, we had to do all of those rules + no eggs.  Which means salmon.  Also, my kids are really good 'pink fish' eaters.  So it's a win all the way around.

There's a thing with salmon.  Buy wild salmon that's responsibly harvested.  Please.  Atlantic farm salmon does not taste like salmon.  In many cases it's irresponsibly farmed and poses a threat to wild fish populations.  Please buy wild.  Purchase at a responsible vendor.  

LEMON PEPPER SALMON

serves 4

STEP 1

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and place cleaned salmon on top.  

STEP 2

Spread asparagus around the salmon on the baking sheet.  Drizzle everything with olive oil and season with salt & pepper.  Top the salmon with lemon slices.

STEP 3

Place in a preheated oven and bake 10-15 minutes until the salmon is cooked through.  Test it by placing a fork in the middle and separating it slightly.  

STEP 4

Serve on a platter while still warm.

2 pounds wild salmon

1 lemon, sliced

2 tablespoons olive oil

salt & pepper

1 large bunch asparagus

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A few years ago I hosted Easter brunch.  It was a small group, my sister, her boyfriend, my husband and our kids.  Within that group we don't eat eggs, wheat, dairy, or refined sugars.  Since I revel in a challenge, I saw this as a chance to really test what I could make.  Mr. Hedin and I have lived on quinoa for months when we first started eating clean.  I was still researching what else we could eat and relied on quinoa to fill in the blanks.  

I really wanted to serve strawberries and mint and how amazing would that be with quinoa??  Turns out, really delicious.  Really really delicious.  The trick with it is to make it first because when it rests for about an hour, it's really perfect.  

Salmon is a natural choice.  When you can't eat eggs, dairy, or wheat you can't make an overnight casserole.  Or Eggs Benedict.  Or pastries of any kind.  That sounds depressing.  It's not - salmon is awesome.  Also, because it bakes in about 15 minutes, you don't have to plan ahead too far.  

Are you eating clean?  Health reasons or just to feel better?  You don't even have to be eating clean to make this your Easter dinner.  I did make my grandmother's rolls for the children - they love them and it just doesn't feel like Easter without them.  They are really tempting when they are sitting on the table smelling all good.  And yeast-y.  And covered in butter.  

THE RECIPES

click to go to the recipes

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As long as it's St. Patrick's Day and it's on a Saturday, why not start the day with a little 'Irish Cocoa?' There is nothing more dreamy than real homemade hot cocoa and when you pop in a little Frangelico and a few lucky charm marshmallows on top.  Dreamy.  Lucky.

Top of the mornin' to you!

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