In fact, my family has a ton of Hawaii connections: my dad grew up there, my parents met and got married there, once they had us kids back on the mainland we visited the islands every other summer, my brother went to graduate school there and my sister-in-law did her undergrad there, I was lucky enough to get an internship there the summer before my senior year in college, and THEN I moved there right after graduating the next year to take a job in Event Management. Crazy, huh? [Just like me skydiving…who does that??]
Hawaii is a very special place that is near and dear to my heart. Not only are the people there amazing, but there is such a rich Hawaiian culture that you literally feel like you are in another country when you are visiting. Oh, and did I mention the amazing food? That deserves a whole other post in and of itself, which I’ll save for my Oahu Travel Diaries coming up in a few weeks! That’s right, in just 17 days Chris and I will be heading off to Aloha-land. It will be Chris’ first time EVER to Hawaii and I am soooo excited to show him this magical place that is so special to me. I can’t wait to tell you all about our trip!
That being said, we’ve been really getting in the mood in our household, and lately I have been craving one of my favorite Hawaiian foods: poke! (Pronounced “poh-kay.) Since we’ve also been really focusing on eating healthy in preparation for our trip (gotta be bikini-ready!) I decided to make some delicious, colors-of-the-rainbow Spicy Poke Bowls.
These bowls are REALLY easy to make, and there is so much room for adaptation. I literally found myself rummaging through our pantry/refrigerator pulling out all of my random and favorite Asian condiments and figuring out how I could add them in. You should be able to find most of the ingredients at any grocery store with a decent Asian section, but if not, there’s always Amazon! Also, feel free to swap things in and out as you like. Don’t you just love “customizable” recipes?
Ingredients Instructions Notes Wine/Beer Pairing Suggestions:We paired ours with one of my favorite beers from 21st Amendment Brewery up in San Francisco: Hell or High Watermelon For wine, I would recommend either a not-too-sweet Gewurtztraminer (this is one of my favorites) or a crisp, refreshing Sauvignon Blanc.
Wine/Beer Pairing Suggestions:We paired ours with one of my favorite beers from 21st Amendment Brewery up in San Francisco: Hell or High Watermelon For wine, I would recommend either a not-too-sweet Gewurtztraminer (this is one of my favorites) or a crisp, refreshing Sauvignon Blanc.
Get in ma belly!