Fashion, Food and Fitness in San Francisco, California

During a three day weekend it's easy to re-boot your mind and body in sunny California. My husband and I spent a long weekend in San Francisco and we did just that with fashion, food and fitness. 

Fashion-Union Square in downtown San Francisco: San Francisco is one of the trendiest cities in the country, just look around you at all the shoppers and it's easy to tell that you're surrounded by style. 

Union Square

Union Square is mostly known for designer fashion and is home to quite a few flagship stores such as Juicy Couture and Levis. If you're a shoe lover like I am, then don't miss the "10022 Shoe" department at Saks Fifth Avenue...trust me, it's something to see. 

Also don't miss visiting Maiden Lane in Union Square where you can find designer boutique stores such as Seven Jeans, Theory, and Tory Burch. Maiden Lane is closed off for pedestrian traffic only and so you can even get a quick bite to eat right on the street. 

Maiden Lane

Food-Napa Valley: The next day we were off to Napa Valley for some great wine and food. The Culinary Institute of America in St. Helena is a must see. If you're visiting during the weekend try to stop in at a cooking demonstration which includes a take-home recipe, a tasting and a glass of wine. Our demonstration was for an artichoke and fennel salad which was delicious! Next, don't miss eating at the Wine Spectator Greystone Restaurant. In all seriousness the cod and broccoli dish I had is one of the most delicious meals of my life, I never realized fish and broccoli could be so tasty. Plus, if the weather permits sit outside on the patio and enjoy the view of the Napa Valley hills. 

Culinary Institute of America in St. Helena

I'm sure that the Culinary Institute of America has great desserts too but my heart was set on eating dessert at the famous Bouchon Bakery in Yountville. Because the bakery is so well known expect to stand in line, during the weekends, for at least 30 minutes. But, it was worth it, we ordered cookies, croissants and macaroons and they even packed it up for us for our flight back home. 

Bouchon Bakery in Yountville

We couldn't go all the way to Napa Valley and not take a wine tour and so after the bakery we were off to Domaine Chandon right down the street from Bouchon Bakery for wine tasting. Domaine Chandon is best known for their sparking wines and is a large and well respected winery. In one flight you get four full glasses of wine and even get to take the wine glass home as a souvenier. 

Since Domaine Chandon is a large winery we wanted to also visit a small family owned winery and we were off to Madonna Estate in Napa. The experiences are quite different. The tasting at Domaine Chandon was like visiting a trendy wine bar in the city with large crowds and beautiful surroundings while the tasting experience at Madonna Estate was very personal and the proprietor even gave me a fresh cut rose from his personal flower garden. I bought two bottles of wine to bring back home which  now is easier than ever with Wine Skins which are sealed bubble wraps shaped like wine bottles which protect the wine bottles in your luggage. Our wine bottles were kept perfectly intact in our checked luggage. 

Fitness- Solage Spa in Calistoga: For our last day in California we were off to relax at the Solage Spa in Calistoga. Calistoga is best known for their geo-thermal mineral water which is natural spring water at around 110 degrees Fahrenheit. At Solage Spa we had the Mudslide Experience. They call the system "The Mud," "The Waters" and "The Rest." First you rest in a heated private room with a body mask of a mineral enriched clay and volcanic ash blend mixed with pure essential oils. Next you go rest in a tub of geo-thermal mineral water. Lastly, you finish off taking a power nap in a sound/vibration chair. After the hour long treatment you feel fully relaxed and your skin is soft and moisturized. Afterwards take a swim in their geo-thermal mineral water pool overlooking the Napa Valley hills, it's paradise. 

In three short days, I left San Francisco with some new great clothes, great food and wine, and fully relaxed from a great spa experience. 

Food: Banana Bread

My husband and I usually go to the grocery store on Sundays for the week and the bananas that were so fresh on Sunday afternoon don't look as fresh and appetizing anymore by the following Saturday morning. I've been making this banana bread recipe for years to use up those left over bananas. The recipe actually works best with very ripe bananas. It's super easy and within an hour those old bananas will turn into fresh and delicious banana bread.

Ingredients

• 1/3 cup canola oil
• 1 cup dark brown sugar
• 2 large eggs
• 3 medium bananas, mashed
• 1 tsp. vanilla extract
• 2 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon

Directions

Preheat the oven to 350 degrees. In a mixing bowl combine oil, sugar, eggs, mashed bananas and vanilla extract. Add in flour, baking soda and cinnamon and mix on low speed with an electric mixer. Pour mixture into a greased loaf pan and bake for 1 hour. Let cool before cutting. 

Since there are no preservatives the banana bread stays fresh for only one week in an air tight container. 

Enjoy!

Food: "Elephant-Ear" Puff Pastries

In Indian culture, when friends or family stop by for a visit they are often treated to tea (chai) and biscuits. However, it's not always easy to have cookies or pastries on hand to offer your guests. That's why I wanted to create a pastry that I can keep frozen until I'm ready to serve it to my guests. My solution ..."elephant-ear" puff pastries. They're easy to make, can be kept frozen in individual servings, bakes within minutes, and are super delicious. Your friends and family will be delighted! Plus, who can resist freshly baked pastries?

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 cup sugar with a pinch of salt

Directions

1. Lay the puff pastry sheet on a flat surface and coat both sides with the sugar/ salt mixture.
2. Fold the puff pastry sheet into "elephant ear" shapes.
1. Puff pastry sheets are usually folded to form three rectangles (similar to a folded letter).
2. Fold the left side into the center of the left rectangle, which is the first fold.
3. Fold the first fold into the left crease in the puff pastry sheet, which is the second fold.
4. Fold the second fold into the center of the middle rectangle, which is the third fold.
5. Do the same three folds on the right side.
6. Layer the left folds onto the right fold to form a roll.
7. Cut the roll into ½ inch slices to create individual servings of “elephant ears”

3.      Keep “elephant-ears” frozen in a ziplock bag until ready to bake and serve.

4.      Bake at 450 degrees for 10 minutes, flip over after 5 minutes.

"Elephant-Ear" Puff Pastries



                                               

Food: Shrimp Tacos with Minted Lime Yogurt and Mango Salsa

Shrimp tacos with Minted Lime Yogurt and Mango Salsa...sounds fancy, but is actually quite easy. I made these for Cinco de Mayo and since Cinco de Mayo fell on a Thursday this year, it had to follow my 30 minute or under weeknight meal plan. It's healthy, quick and super delicious!

(Serves 2)

Minted Lime Yogurt
1 cup plain yogurt
Zest of 1 lime
1 tbsp. extra-virgin olive oil
2 tbsp. chopped fresh mint leaves
Fresh ground pepper, to taste

Combine all ingredients in a bowl.

Mango Salsa
1 ripe mango, diced
4 ripe plum tomatoes, seeded and diced
1/3 cup diced red onion
Zest and juice of 1 lime
1 tsp. finely minced ginger
1 tsp. finely minced green jalapeno pepper
1/4 cup fresh basil leaves
1 cup corn kernels, fresh or thawed if frozen

Combine all ingredients in a bowl.

Shrimp
1/2 pound large shrimp, peeled, deveined, rinsed, and patted dry, tails pulled off
2 tbsp. extra-virgin olive oil
1 tbsp. fresh lime juice (1/2 a lime)
1/2 tsp. ancho chile powder
salt and freshly ground black pepper, to taste

1. Place shrimp in a bowl and add olive oil, lime juice, chile powder, salt and pepper. Toss, and let marinate for 15 minutes at room temperature.
2. Heat a skillet over medium heat. Add shrimp and saute until they are pink and opaque (about 3 minutes per side). Transfer shrimp to a bowl and let cool.

Taco Assembly
Place shredded lettuce in each soft shell tortilla wrap, layer three to four pieces of shrimp, top with mango salsa and minted lime yogurt.

Enjoy!!

Shrimp Tacos with Minted Lime Yogurt and Mango Salsa