A New Hike: Topanga State Park Parker Mesa Overlook

View from Parker Mesa Overlook

A couple weekends ago I did my favorite LA hike to-date: Topanga State Park's Parker Mesa trail. A rolling 3 miles each way, the trail is quite user-friendly and leads to the Parker Mesa Overlook, which is the most beautiful view of LA I have seen yet! The hike in total took us about 2-2.5 hours (including time spent on all these photos and soaking in the gorgeous sights).

Directions: From the Topanga State Park parking lot off Entrada Road, begin at the obvious trail head. You'll walk ~1/4 mile before you see a sign indicating the Parker Mesa overlook to the right. GO THERE!



Tips: Bring water, watch out for mountain bikers.

Fresh Pick of the Week: Figs

Figs are plentiful at local markets throughout the summer and fall. We are nearing the end of the second harvest (the first being at the beginning of the summer), so get them while you can! They come in different varieties, and all have a sweet, seedy center and are packed with keep-you-young-and-healthy antioxidants and fill-you-up fiber. Try them made into jam, mixed into yogurt, or sliced onto salads. Mark Bittman has some great salad suggestions using figs, like my favorite:

Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

Low-Fat Pumpkin Pancakes

Try them with low-fat Greek yogurt and raisins

What could be better than a hearty, delicious, HEALTHY fall breakfast?  A breakfast of the usual buttermilk pancakes + syrup can leave you hungry shortly after you've downed a stack because it's full of only simple carbs (aka no fiber or protein) . That's why I love weekend pancake makeovers. I hope this low-fat, fiber-rich, tasty recipe will leave you satisfied and in a happy autumn mood!

The Nutrition Rundown: 

• Whole wheat flour for fill-you-up fiber
• Applesauce subbed for butter to reduce fat and calories



A crowd pleaser!

• Pumpkin for fall flavor and vitamin A (healthy skin and immune system!) 

Pumpkin Pancakes

Serves 4

(8 medium pancakes or 4 large)

Ingredients

1 ¼ cups whole wheat flour

2 Tbs raw turbinado sugar (white sugar works if you don’t have this)

2 tsp baking soda

1 tsp cinnamon

½ tsp ground ginger

½ tsp salt

¼ tsp nutmeg

¼ tsp ground cloves

1 cup skim milk

¼ cup canned pumpkin puree (not pumpkin pie filling)

2 Tbs unsweetened applesauce

1 large egg, beaten

Oil or pan spray

Directions

The recipe's nutrition facts

1.  Combine all dry ingredients (flour through spices) in medium mixing bowl. Whisk together to combine.
2.  In separate bowl, whisk together milk, pumpkin, applesauce, and egg.
3. Fold wet ingredients into dry until well mixed.
4. Heat griddle or skillet over medium heat. Coat/Spray with cooking oil.
5. One pan is pre-heated, pour ~1/4 cup batter per pancake onto pan for 8 pancakes, or ~1/2 cup batter for 4 large pancakes. Once top bubbles, flip and heat on other side.

Serve with butter and maple syrup or try with applesauce, Greek yogurt and raisins for something different!  

Papilles Bistro

Had an incredible dinner out with friends this weekend at Papilles Bistro in Hollywood. They serve ingredient-focused, simply delicious French food. With a $38 prix-fixe menu, we got to try a little bit of each thing, including a of wine I snagged from the excellent retail shelf collection.

The menu changes nearly every week, but here is what we enjoyed:

Beef tongue, roast plum and fig.
Citrus cured prawn, white peach, tarragon vanilla vinaigrette.
-
Hanger steak au poivre, squash, tomatoes.
Monchong, artichokes barigoule, jus.
-
Apple Tatin and Cheese

Pumpkin Gingersnap Ice Cream

Another great use of the ice cream maker! Last time turned out so well, I decided to try a fall-themed concoction. I loved this recipe for Pumpkin Ice Cream because it didn't involve making a stove-top custard first like many recipes require. Just pour ingredients into the ice cream maker and turned it on. Then add the crushed gingersnaps for the last few minutes of churning.

If you don't have an ice cream maker, grab some store-bought pumpkin ice cream (like Graeter's...yum!) and gingersnap cookies. Eat as-is or make mini ice cream sandwiches.

The Nutrition Rundown: The real deal! Good enough to satisfy in a small, delicious portion :)

Black Bean Dip

Quick and homemade appetizer? Yes please! I made this TWICE this week when friends came for dinner. It's great paired with Food Should Taste Good Jalepeno Chips (pictured), crackers, or toasted pita. If you don't have a food processor, just go to work with a masher (bonus: arm workout!). 

The Nutrition Rundown: High protein, High fiber.

Check out some of my other appetizer favorites from earlier this year here.  

Black Bean Dip

Makes about 1 cup

Ingredients

2 cloves garlic

1 15oz can black beans (I like “no salt added” or “low sodium”)

2 tsp cumin

1 tsp coriander

1 tsp salt

½ tsp black pepper

~1-2 Tbs olive oil

~1 Tbs toasted sesame oil (if you don’t have this, substitute all olive oil)

½ cup chopped fresh parsley

Pulse garlic cloves in food processor for a few seconds until chopped. Add black beans, cumin, coriander, salt, and pepper. Pulse until mixed. While continuing to pulse, pour in both oils slowly through hole at top of food processor. Pulse until smooth.

In a bowl, combine dip with fresh parsley. Serve with chips or crackers. 

Fresh Pick of the Week: Summer Squash

Before fall fully hits, get in some of the season's last summer squash! Both yellow squash and zucchini are grouped in this summer squash category. While most of us eat it cooked (like on the grill, pictured), I also love it raw- use a veggie peeler to make ribbons to add to a salad or to this recipe :) Get these squashes before cooler weather and fall flavors come out in full force!

Peanut-Butter Banana Ice "Cream"

No ice cream maker required! This delectable treat is tasty and rich enough for a satisfying dessert...without any fatty cream or added sugar. The super creamy texture makes it hard to believe it's not the real deal. Next time I'll add a few dark chocolate chips :)

Peanut Butter Banana Ice "Cream"

Serves 2

Ingredients
3 frozen ripe bananas, peeled
2-3 Tablespoons natural creamy peanut butter

Puree in food processor until creamy. (Really, that's it!)

The Sycamore Kitchen

Cutting into our "appetizer" :)

Salted Caramel Pecan Bobka Roll
TO DIE FOR.

Looking for a great meal/pastry this weekend? Check out The Sycamore Kitchen (under the same ownership as the upscale dinner restaurant, Hatfield's). I recently enjoyed a delicious lunch there (pictures below!) Standing in line to order in front of the gorgeous pastries makes saying no to a sweet dessert (or appetizer in my case) impossible. I highly recommend all dishes below, but this seems like the kind of place where it is hard to go wrong with any order. Hope you'll have the chance to check it out and pass on your favorites!

Soup of the Day:
Roasted Red Pepper Gazpacho

Mediterranean Chicken Salad
(one of the most popular items according
to our barista) 

Chicken Sandwich-
great bread, fresh tomato!

Honey Apple Cake

Tonight I made Honey Apple Cake for Rosh Hashanah. I love the dates and walnuts that make this LA Times recipe a little different from standard honey cakes.

For my changes, I used a tad less sugar and honey and substituted whole wheat flour for all-purpose. Using Granny Smith apples also helped prevent overbearing sweetness that is characteristic of many honey cake recipes. I'm looking forward to trying out this batter to make muffins later this fall- it would make an excellent breakfast treat :)

L'shana tova!