Spicy Black Bean + Corn Salad

I’ve run into a really bad habit lately when it comes to the food I bring to work. I’m up crazy early ( 5am! ) but I’m also done by 1 or 2pm. Because of this, I don’t take a lunch break and I have been basically living on GoMacro Bars or sourdough/almond butter sandwiches until I can get home to eat some greens or something more substantial.

THIS IS NOT OKAY

Because of this, my recent goals are to come up with some recipes that are healthier than sourdough, something really portable, high in fiber and protein, and something I can get 2 to 3 work lunches out of. So far, this spicy bean and corn salad has been a great solution.

Spicy Black Bean + Corn Salad - makes 2-3 servings

• one 14oz can of organic black beans rinsed and drained

• one 14 oz can of organic corn kernels, rinsed and drained

• 1 cup red bell pepper, diced

• 1/2 cup chopped cilantro

• 1/3 cup red onion, thinly diced

• 1/2 cup vegan feta crumbles ( I like “Follow Your Heart” Feta ) or an organic sheep’s milk feta if not vegan ( or omit entirely )

• 1 Tb plus 1 tsp red wine vinegar

• 1 Tb avocado oil

• juice of one lime

• 1/4 tsp cayenne pepper

• 1/4 tsp sea salt

• 1/8 tsp black pepper

*Combine all ingredients in a large mixing bowl. Taste, and adjust salt, spice or lime juice if needed.

January on Maui

I probably shouldn’t announce this to the world but January is my favorite month in Hawaii. After New Years’, the holiday crowds return to the Mainland, the kids are back in school, the humpback whales are jumping out of the ocean everywhere you look, and the surf comes in at mythical heights. On top of this, the weather is just ridiculous. Can it get rainy in January? Yes, it can. But for the most part, our rainy season doesn’t really hit us until mid to late winter. Year after year, decade after decade of living here, early winter is just consistently beautiful on Maui. Lots of sun, light tradewinds, warm days, cool nights, and mild humidity. It’s just dreamy.

So here are a few pics that I shot over my favorite month taken with my iPhone. I hope you too had a nice start to this brave new year? We could all really use it. Sending lots of love and good vibes from the Mid-Pac. Much aloha…

Secret northshore beaches

Light tradewinds make for calm, crystal clear lagoons.

little triton shell

Beautiful hibiscus blooming in my neighborhood.

One of my favorite secret spots…

My husband at his favorite garden center. Always looking for something new to stick in our yard.

Nalu, sleeping in on New Year’s Day in between my husband’s legs.

Recipe testing

Aloha

Sweet and Salty Tofu Salad

One of my favorite go-to meals when I want something really light but also full of flavor and equally filling. I make some sort of variation of this salad at least once a week. Feel free to add extras like sliced bell peppers, chopped green onions, or even torn Thai basil. Also, the potions I list below just approximate servings. If you like less cabbage, add more lettuce. Hate Cilantro? Leave it out. You get what I’m saying…

BTW - Any leftover dressing will keep for 7-10 days and tastes absolutely delicious on top of cold rice noodles or rice.

Salad Base - makes 1 large salad as a main dish or 2-3 small side salads

• 1/2 of a 14oz block of extra firm organic ( ideally sprouted ) tofu cut into 1/2 inch cubes. I like the Wildwood brand.

• 1 Tb coconut aminos

• Oil spray ( like avocado )

• 2 cups thinly sliced romaine lettuce

• 1 cup thinly sliced Napa cabbage

• 1/2 cup thinly sliced purple cabbage

• 1/2 cup grated carrots

• 1/2 cup thinly sliced or grated cucumber

• 1/4 cup chopped cilantro

• 1 Tb chopped fresh mint

• 1 Tb chopped roasted peanuts or cashews

Dressing

• 1/3 cup lime juice

• 1/3 cup coconut aminos

• 1/4 cup maple syrup

• 1.5 Tb toasted sesame oil

• 1 Tb sambal ( optional but this will add the spice )

Lightly spray a neutral oil ( I like avocado oil ) on a medium skillet. Add cubed tofu and saute over medium-high heat until all sides are slightly golden in color, about 5-7 minutes. Add about 1 Tb of coconut aminos ( or tamari or light soy sauce ) and continue to saute tofu until all liquid is absorbed. Remove from heat, place sauteed tofu in a bowl, and then place in the refrigerator until cooled.

Mix all ingredients for the dressing together in a small mason jar. This makes more than one serving so place what you don’t use in the refrigerator for later use.

Thinly slice/chop romaine lettuce, Napa cabbage, purple cabbage, carrots, cucumber, and herbs.

In a large but shallow salad bowl, stack sliced lettuce, cabbage, cucumbers, and carrots. Add cooled tofu and top with cilantro, mint, and chopped nuts, and then drizzle dressing over the salad to your liking ( I like a lot of dressing! ) ENJOY!

Kauai Getaway

We had big plans for 2021. My husband was turning 50 and to celebrate this milestone, we had planned a month-long surf trip ( his choice ) to Bali, Indonesia. We were so excited. We absolutely love Bali and we couldn't wait to get back there. Unfortunately, Covid obviously had other plans for us as well as the rest of the planet.

Having to cancel a month-long vacation to an exotic locale is hardly the end of the world. I understand that it’s a massive privilege to even be able to consider such a trip in the first place. However, the reality is Bali isn't going anywhere and getting on a plane for 18 hours to fly across the Pacific Ocean to the Indian Ocean during a global pandemic is probably not the best idea. On top of that, Bali was basically "closed for business" in 2021.

But I was dealing with my first true case of island fever in 23 years. I can honestly tell you, I have never felt “island fever” before even though I get asked about it constantly. It was probably a combination of many different things, but I must admit, I was kind of going bananas. Lucky for us, we live in an insanely beautiful state, and we were able to hop on a 40-minute flight to Kauai to ease my isolation anxiety and to finally celebrate my husband's belated 50th birthday. This was the first vacation we had been on since early 2019. Like always, Kauai doesn't ever disappoint. Of all the gorgeous places I have been fortunate to see in my 40+ years on this planet, the sheer drama and beauty of the island of Kauai are up there with French Polynesia and the Cook Islands in my humble opinion.

This time we stayed in Kapaa, which is centrally located on Kauai’s east side. However next time we go, which is actually coming up this spring, we will be staying in Princeville since we finally realized that we always tend to spend most of our time on Kauai's lush north shore.

So here’s a photo journal of our brief 6-day semi-staycation. Can’t wait to go back to Kauai for a much longer stay this spring since we had to cancel another trip ( thanks again Covid ) we had planned to Costa Rica not too long ago. But then again, Costa Rica isn’t going anywhere but sadly, neither is Covid-19 for the time being. Until then, we have decided to finally take some time to visit our neighboring islands.

Coconut Coast - Kapaa

Tunnels Beach

Sushi Girl Kauai’s Sushi Burrito

Hanalei

Anini Beach

Wailua

Avocado and Pesto Toast from Trilogy Coffee

Hanalei

Where we stayed

Sheraton Kauai Coconut Beach Resort - I had a ton of Marriott Bonvoy points so I ended up using them for this stay. The Sheraton is conveniently located on the beach in the center of Kapaa and is within walking distance of many shops and cafes. Kapaa is only 10 miles from the Lihue airport which was an added bonus. We didn't spend much time at the resort but I did enjoy the onsite workout facilities since I'm such an early riser. We also spent a few evenings at the Crooked Surf restaurant. They had a great bar menu and were super accommodating when it came to so some of my plant-based requests. All the bartenders were also very friendly and fun to chat with. We also ran into quite a few Kauai residents at the bar which is always a good sign. We also loved the beautiful fire pits surrounded by heliconia plants glowing around the property at night.

Where we ate

Kauai restaurants got hit hard with the recent island shutdowns related to Covid-19. Many businesses were short-staffed and because of this, they were unable to keep normal business hours. For instance, many establishments that would normally be open for lunch only offered their dinner service. Many places were also closed for business 1 or 2 days a week. Luckily, I made a couple of reservations well ahead of our trip but there were a couple of nights that we couldn't find a place to eat for dinner or were unwilling to wait in a long line. Good thing for Foodland in Princeville haha. In spite of the island's Covid-19 restrictions, we did have some fantastic food on the Garden Island. Here's a list of my favorites!

Ama in Hanalei - Definitely a must! Ama has an Asian-influenced menu with a variety of ramen bowls, kushiyaki, yummy salads, and bao. The cocktails were super tasty too. Ama reminded me esthetically of a lot of some of the restaurants we enjoy in Indonesia. The building itself is beautiful with a large outdoor and semi-outdoor seating area. Definitely, a romantic and exotic vibe going on.

The Bistro in Kilauea - My husband LOVED this place! Especially the Fish Rockets. I had to make a few alterations to my plates to make them dairy-free but it was minor. The Bistro is cozy and casual but also elegant. My favorite part was seeing Mr. Chow ( the restaurant’s big gray kitty cat ) roaming free and playfully greeting all the patrons. Everyone seemed to know everyone at The Bistro. Definitely seemed like a local favorite.

Trilogy Coffee in Kilauea - I think we went to Trilogy every single morning. I loved the vibe of the place ( and the surrounding shops ) so much so that when I returned home, I went on a massive hunt to find the Indonesian stone pots scattered throughout the property. We have also decided to use the same puka lava stone they used to pave our backyard as well. As for the food and drinks, it was all delicious. I ordered the Avocado and Pesto toast almost every morning ( pictured above ) but I also tried some of their yummy raw vegan desserts. They also have adaptogenic elixirs as well as coffee and teas sourced from family-owned farms and smallholder co-ops and estates.

Kauai Juice Co in Kapaa, Kilauea, and Koloa - If you've followed me for a while on Instagram @mauimandy, then you will know that I'm a huge fan of Kauai Juice Co. Kauai Juice Co was my first experience with fresh, cold-pressed, artisan juices and kombucha. They also make insanely delicious fermented hot sauces and sambal which you can order from their online shop and they will ship them to you on the mainland. I'm also obsessed with their cute selection of t-shirts, trucker hats, stickers, glass juice bottles, their beautiful bird of paradise logo, and all over general vibe of the shops.

Sushi Girl Kauai in Kilauea - it's easy to miss the little food truck tucked behind a small shopping center in downtown Kilauea ( it's in the same complex as The Bistro if that helps! ) She has a nice selection of maki rolls, large sushi burritos, poke bowls and musubi. Lucky for me she had some great vegan options.

The Hanalei Gourmet in Hanalei - Nice casual lunch option in the center of Hanalei. We always end up eating here 2-3 times every trip. I always get the garden burger and fries! This place always seems to be busy so expect a bit of a wait.

Nourish Hanalei in Princeville - Another hard-to-find little food truck but worth the hunt. Nourish Hanalei has a nice selection of delicious Acai bowls, salad bowls, and wraps. Go for the healthy food but stay for the incredible view overlooking Hanalei Bay.

Where we shopped

My husband and I tend to shop a lot on vacation. We keep saying we're going to stop doing this but honestly when you live on a small island with limited selections, it's hard to resist shopping for our home ( or ourselves ) when on vacation. What we love about shopping in tropical locales is the fact that so much of what we find works so well for us back home on Maui. Let me just say, our suitcases were much heavier on our return flight home per usual.

Hunter and Gatherer in Kilauea - I'm obsessed with this place. Located right next to Trilogy Coffee, it was easy to stumble into this shop almost daily. Hunter and Gatherer is stuffed with some of my favorite brands like Mt. Washington Pottery, Humble Ceramics, and Sundry clothing. They also sell tons of crystals, unique books, incense holders, jewelry, food condiments, and even some surf surfboards. Basically, everything I love.

Ohana Shop Kauai 2 locations in Hanalei - These places are just so cute! Loved all the beautiful shells leis ( ended up buying one ), the delicate local Niihau Momi shell jewelry, the finely woven lauhala Papale ( hats ), and a variety of bikinis, one-pieces, dresses, pareos, and local t-shirts.

Sway Hanalei in Hanalei - Great selection of clothing, ceramics, books, stationery, baskets, candles, jewelry, linens, and artwork. Everything in this shop was beautifully curated and fun to browse through. I ended up purchasing some nice dresses and some small ceramics for my kitchen collection back home.

Have you been to Kauai? If so, let me know your favorite places to visit, eat, and shop. Aloha!

Aloha 2022!

Happy New Year! I know it’s been a minute. Let me explain…

As most of you can probably relate, 2021 sure served up its fair share of challenges, didn’t it?

So, here’s what happened to me…

After almost an entire year out of work on covid related furlough, I returned to work full time in the early spring of 2021. During this crazy busy time, I was halfway through my course work with The Institute for Integrative Nutrition, working towards my goal of receiving my certification to become a Holistic Health Coach.

Fast forward to summer…

I graduated from IIN in July! Ya!! But without much planning, the day after my graduation, I immediately jumped into an intense study course to become an ACE certified personal trainer. At this point, I was really used to balancing work and school so figured I could handle it all with no problem.

 However sadly in early fall, we had an unexpected family emergency and I had to make a last-minute trip out to Florida. Upon our return, I got sick (luckily not with Covid) but something that unfortunately lingered for weeks. This, along with some new challenges in the tourism industry back home (Re: the governor of Hawaii basically told people to not come to the islands during the covid Delta spike). I got REALLY thrown off my game.

How 2021. Right?

 So here I was in late fall, re-evaluating everything I was doing. Like I’m sure everyone else has been during these unprecedented trying times. So, with that said, I have decided to take a short break on my personal training certification with ACE and go back to working on the intentions I set back in 2020… Which was to create an online business (and in-person) that I am truly passionate about.

 I’m now an Integrative Holistic Nutrition Health Coach certified through New York’s Institute for Integrative Nutrition (IIN), the world’s largest nutrition school. At IIN I learned a variety of subjects in nutrition and nutrition science, including a multitude of dietary theories like Paleo, Veganism, Ayurveda, Macrobiotics, and many more. We are what we consume, and that’s not just what eat. At IIN they teach a 360-degree, holistic approach to wellness which includes primary and secondary foods. Primary food includes topics like regular exercise, proper rest, healthy relationships, spirituality, along having a fulfilling career. When our primary foods are in balance, we feel fueled and satiated, making the food on our plate secondary.

At IIN I studied under several of the world’s leading authorities in health and wellness, including...

• Dr. Andrew Weil, MD, Founder of the Arizona Center for Integrative Medicine

• Mark Hyman, MD, Founder of The Ultra Wellness Center 

• Mark Bittman, best-selling author, and food writer for The New York Times 

• Gabrielle Bernstein, life coach, and best-selling author

• David Wolfe, nutrition expert, and leader in the raw food movement

• AND SO MANY MORE!!

 Additionally, I have a Certificate in Plant-Based Nutrition through eCornell University where I studied under the expertise of Dr. T. Colin Campbell, MD. Over the course of his career, Dr. Campbell has participated in the development of national and international nutrition policy, co-authored the worldwide bestseller The China Study, and authored the New York Times bestseller Whole.

 So this leads me to today, January 1st, 2022. I have put in the work, gained the knowledge and now I want to help YOU! Over the next few months, I plan on working towards fine-tuning my coaching program. I plan on updating this site more frequently with new recipes, fun blog topics, resources, books, and some other tools for achieving optimal health using a holistic approach. Can’t wait!

 Here’s to a rewarding, healthy, and very happy 2022!

Lemon Lentil Soup

Been making a version of this humble lentil soup forever! Not quite sure where the original recipe came from, and I have modified it over the years but it always comes out great! Feel free to replace the spinach with kale or chard. Chopped Italian parsley is a nice addition as well. This is a perfect soup for chilly late winter days. And don’t forget the crusty bread for dipping!

Lemon Lentil Soup - Make 4-6 servings

• 1.5 cups dried red lentils. Rinsed and drained.

• 6 cups vegetable broth

• 1 Tb avocado oil ( coconut oil or olive oil can be used instead )

• 1 large white onion, diced

• 2 large carrots, grated

• 5 cloves of garlic, minced

• 1 tsp coriander powder

• 1/2 tsp red chili flakes ( optional )

• 1/2 tsp chili powder

• 1/2 tsp turmeric

• 1/4 tsp black pepper

• 1/4 cup fresh lemon juice

• 2 cups, baby spinach leaves

*Optional minced chives for topping

*In a large soup pot, saute diced onion, grated carrots, and minced garlic in 1 Tb of avocado oil over medium-high heat until onions become translucent ( about 5-7 minutes ).

*Add dried spices and then saute for about 30 seconds. Add vegetable broth and rinsed lentils and then bring to a boil. Once boiling, reduce heat to low and then simmer for about 20 minutes or until the lentils are tender.

*Add lemon juice and spinach, and then stir until spinach wilts. Remove from heat and serve.

***Serve with toasted crusty sourdough or even better, Kalamata olive bread.

Red Lentil Curry

Winter has finally arrived on Maui! We even had a rare, snow-capped Haleakala this week! So beautiful.

So on these “chilly” February nights, I love making large batches of creamy soups, Dahls, and curries. Here’s a recipe for my current weeknight favorite. This Red Lentil Curry is full of exotic flavors, it’s spicy and it makes great leftovers for days.

Red Lentil Curry - serves 4-6

• 1.5 cups of dried red lentils, rinsed

• 1 Tb avocado or coconut oil

• 4 cups of vegetable broth

• 1, 14 oz can of full-fat coconut milk

• 1 large sweet onion, diced

• 2 carrots, diced

• 4 cloves of crushed garlic

• 1 Tb fresh grated ginger

• juice of 2 juicy limes

• 1 Tb coconut sugar ( subs can be brown sugar, agave syrup, or maple syrup )

• 1 Tb plus 1 tsp curry powder

• 1/4 tsp cayenne pepper

• 1/4 tsp black cracked pepper

• 1, 15 oz can chickpeas, rinsed

• 1 cup chopped cilantro, chopped

• 5 oz fresh baby spinach, chopped

*In a large stockpot or Dutch oven add 1 Tb of oil add diced onions. Saute about 3-4 minutes over med-high heat until slightly translucent. Add diced carrots, minced garlic, grated ginger, and black pepper and saute another 2-3 minutes. Add curry powder and cayenne pepper and saute for about 1 minute or just until spices are fragrant and slightly toasted.

*Next, add vegetable broth, coconut milk, lime juice, and sweetener of choice. Then add rinsed lentils and chickpeas and stir until combined. Bring to a boil over high heat and then reduce heat to medium-low heat and simmer ( uncovered ) until lentil curry thickens to the desired consistency. Stirring occasionally. This will take about 20 minutes.

*Add chopped baby spinach and chopped cilantro and stir until wilted ( about 2-3 minutes). Remove from heat. Taste, adjust flavor with more lime juice, cayenne or salt only if needed.

*Serve over rice. Some great toppings suggestions would be mango chutney, fresh cilantro, sliced green onions, or my favorite homemade vegan sour cream ( recipe under Dips/Sauces )

This will last in the fridge for about 4 days. This freezes really well too!

Jewel Box Salad

This pretty winter salad was inspired by a recent dinner at the Hali’imaile General Store in Makawao. I took the liberty of adding a vegan cheese but this addition is completely optional. I also thought that a citrus-based dressing would be a nice compliment to the roasted veggies.

Jewel Box Salad - makes one large salad

• 2-3 cups of mixed leafy greens

• 1/2 cup of roasted butternut squash ( made from frozen butternut cubes )

• 1/2 cup of roasted corn kernels

• 1/4 cup vegan ricotta, crumbled ( I like Kite Hill )

• 2 Tb chopped walnuts ( toasted walnuts are nice here )

• 2 Tb dried cranberries

Citrus Dressing

• 1/4 cup orange or tangerine juice

• 1/4 cup avocado oil ( or olive oil )

• 2 Tb white balsamic or champagne vinegar

• 1/4 tsp salt

• 2 drops of liquid stevia or 2 tsp maple syrup

• cracked black pepper ( about 1/8 tsp or more )

*Wisk all ingredients together and taste. Adjust any ingredients to your liking. Place in the fridge to chill until ready. This makes about 4 servings of dressing.

To prep salad ingredients

Preheat oven to 375F.

*Place frozen butternut squash cubes on a parchment-lined cookie sheet. I used a whole 10oz bag of frozen butternut so I did have some leftovers. Feel free to toss with a little bit of neutral-tasting oil ( like avocado oil ) but this isn’t totally necessary. Bake for 30 minutes or until the cubes are slightly golden brown and crispy looking. This step can be made ahead of time and kept in the fridge.

*While the squash is roasting, place 1/2 cup fresh corn kernels on a lightly oiled, non-stick skillet over med-high heat. Saute until corn is lightly roasted ( about 10 minutes ) This step can also be done ahead of time and kept in the fridge until ready.

To assemble salad

Place fresh leafy greens In a large shallow bowl. Top with 1/2 cup of the chilled or room temperature roasted butternut squash, the chilled or room temperature roasted corn kernels, 2 Tb of dried cranberries, 2 Tb of chopped walnuts, and 1/4 cup crumbled ricotta. Dress with 2 -3 Tb of the Citrus dressing and toss. Serve with extra cracked black pepper.

Nourish Bowl

I’ve definitely been taking advantage of all the Brussel Sprouts on sale lately! How about you? What are your favorite fall fruits and veggies? I also love me some Acorn squash, pears, persimmons, dates, and pomegranates as well. Wholesome bowls with the current season in mind is definitely the way to go.

As for Brussel Sprouts, this Nourish Bowl is one of my favorite ways to incorporate this healthy cruciferous vegetable into my whole food plant-based diet.

Brussel Sprouts are full of fiber, antioxidants, vitamins and minerals. And when prepared properly, they are also freaking delicious. Enjoy!

Nourish Bowl - Makes 2 bowls

• 2 cups cooked quinoa

• 2 cups Brussel Sprouts, washed, ends trimmed off and cut in half

• 1 can of chickpeas, rinsed and drained

• 4 cups of kale, shredded

• 1/2 cup of sauerkraut, divided

• 1 Tb of BBQ sauce of choice or Korean gochujang paste

• 1 Tb coconut aminos ( tamari or soy sauce can be used instead )

• 2 tsp roasted sesame seeds or furikaki, divided

• 1 avocado cut in half and sliced

• 1 lemon sliced in half

• Creamy Lemon Tahini Dressing ( recipe can be found on my “Dressings” page. Link HERE )

*Preheat oven to 375F and cook quinoa according to the package instructions.

*Put washed and sliced Brussel Sprouts in a medium-size bowl and add 1 Tb of coconut aminos and the juice of 1/2 of a lemon. Next, spread Brussel Sprouts on a parchment-lined baking tray.

*Place one can of rinsed and drained chickpeas in the medium-size bowl and toss with 1 Tb of BBQ sauce or gochujang paste until well coated. Place chickpeas on a second parchment-lined baking tray.

*Put baking trays in your pre-heated oven for 30-40 minutes or until desired “crispiness” has been reached.

*Place shredded kale in a medium-size bowl and squeeze the remaining lemon half over the kale. Massage the lemon juice into the kale and set aside.

To Assemble Nourish Bowl

Separate the kale into 2 medium-size serving bowls. Add 1 cup of cooked quinoa on top of the kale. Next, divide the Brussel sprouts and BBQ chickpeas and arrange them in the serving bowls. Top Nourish Bowl with 1/2 of a sliced avocado, 1/4 of a cup of sauerkraut, 1 tsp sesame seeds, or furikaki and Tahini Miso Dressing.

Hana, Maui

The State of Hawaii lifted its mandatory 14-day quarantine to visitors with a negative Covid-19 test within 72 hours of travel on October 15th. ( The Big Island of Hawaii requires a second test, post-travel at the moment ). If you choose not to take a Covid test, then you are still required to quarantine for 14 days. As a long time resident of Hawaii, I obviously ( and hopefully understandably ) have mixed feelings about this.

Yes, the state of Hawaii got hit harder, economically, than any other state in the nation during this ongoing pandemic. It’s no secret that Hawaii absolutely depends on tourism, and for the most part, we totally welcome it. However, it doesn’t take a degree in Geography to see that Hawaii is the most isolated archipelago in the world. Being 2,500 miles from the Mainland makes us incredibly vulnerable when it comes to natural disasters and even more so, as history has taught us, a contagious virus. If you come down with Covid-19 while in Hawaii you can’t exactly hop on a plane and “go home”. We have one hospital in Maui County ( which actually consists of 4 islands ) and it has just 24 ICU beds. Isolating Covid cases becomes really hard when you live on an island where the cost of living is amongst the highest in the nation. Many households in Hawaii are multi-generational, putting a lot of our Kupuna ( elderly ) and most vulnerable at risk.

It’s really a Catch-22.

We either keep the state “closed” and starve or open up and take our chances. All we can hope for is that the 72-hour pre-travel tests keep most cases out of the state, that our residents and visitors stay vigilant and respectful ( facial masks are absolutely mandatory here ), and that if anyone starts coming down with symptoms that they test ASAP. We just really want everyone to stay safe and healthy.

As hard as this pandemic has been on everyone, I would not be honest if I didn’t see the good coming out of it. If you have been following me on Instagram, I don’t blame you for hating me. Our local beaches and hiking trails are practically empty, our beautiful sea turtles and monk seals are able to bask in the sun without interference, our coral reefs are thriving again without the poison of toxic sunscreens, our roads are empty, traffic accidents are down, people check on their elderly neighbors, whole families are taking evening walks together, it’s a really a beautiful sight.

Which brings me to this post.

I have spent the last 7 months mostly at home, surfing, or alone on a quiet beach. The only person ( with only one exception in June ) I’ve had any contact with since mid-March, has been my husband ( obviously ). I have kept myself really busy with daily workouts, yoga, gardening, recipe testing, and school. I just completed my Certificate in Plant-Based Nutrition through eCornell and I am currently enrolled at the Institute of Integrative Nutrition to complete my Holistic Health Coaching Certification. Yes, like so many others in Hawaii, my current job 100% depends on tourists dollars. So this has also been a very stressful and challenging time for me and most of my friends. But sometimes shit is literally out of your control, so I’m truly trying my hardest to make the best of these months in isolation.

As our quiet days on Maui started to dwindle, the one thing I wanted to do was take a quick drive out to Hana so we could experience the famous drive without the slow clog of crowds and tour buses. We have been avoiding Hana this entire time out of respect ( it was actually off-limits except for Hana residents for most of the last 7 months but it has been open for the last several weeks ). So we waited until October 13th to make the drive. Just two days before the influx of tourists were due to arrive. The trip was brief. We stayed in the car most of the time except for the 2 hours we spent on a very quiet Hamoa Beach enjoying our packed lunches. It was such a beautiful and peaceful day. I will never forget it or these last several months. As the world seemed to be falling apart, we saw nature thrive here on Maui. I do hope as we navigate forward in these uncertain times, that we all have been changed in some way… for the better.

A hui hou my friends.

The Road to Hana - Photo Journal

'Ihi'ihio Iehowa o na Kaua Church

Wai’anapanapa

Anthuriums

Iconic Hasegawa General Store in Hana Town

Hamoa area in Hana

Peaceful Hana Bay

Sunset on the Ke’anae Peninsula ( on our way home )