antioxidant acai bowl

03 06 2016.


Acai Bowls. Spend 15 minutes on almost any social media outlet and you’re likely to find a photo of a bowl filled with a mysterious purple substance topped delicately with fruits and nuts. They’re everywhere.



For many months now, I’ve become increasingly curious about these beautiful bowls and really wanted to try making my own. At first it seemed like the only solution was to buy a powdered acai and mix it with frozen berries. Then I found out that you can purchase some frozen acai packs. I finally managed to get my hands on some of the frozen packs (wasn’t hard – Whole Foods stocks this brand) and decided that I was going to dedicate this weekend to experimenting with the famous acai bowl.


It turns out that the trick to the acai bowl is that the desired consistency is thicker than a smoothie. It’s a spoon-fed concoction – hence the bowl as the vessel. Because of the thicker consistency, you want to avoid a) letting the acai sit at room temperature for too long before OR after blending (pop it back in the freezer for 15 minutes), b) diluting the acai mixture with too many non-frozen ingredients and c) blending for too long in a high-speed blender – this will create friction and eventually start to heat up your acai!


Now, you must be wondering – what on Earth does acai taste like? I was pleasantly surprised. I really expected a strong berry flavor. Given its wild purple color, it looks like a pureed mixture of berries. Acai actually tastes more like…chocolate. Yeah…right? It’s a little bitter with a dark chocolatey taste. Kind of strange, definitely unexpected, but a chocolate-flavored super berry was BORN to be in a smoothie bowl.


antioxidant acai bowl

yields: 1-2 servings


  • 1 frozen acai packet, unsweetened
  • 1 medjool date, pitted
  • 1/2 banana + 1/2 banana, sliced + divided
  • 1/2 cup frozen blueberries
  • 1/3 cup frozen cranberries
  • 1/2 cup unsweetened almond milk
  • 1 kiwi, sliced
  • 1 tsp chia seeds
  • 1 tsp cacao nibs
  • 1 tsp slivered almonds
  • 1/2 Tbsp. coconut flakes, unsweetened
  • 1/2 Tbsp. goji berries
  • 1 tsp honey (or liquid sweetener of your choice: maple syrup, agave, coconut nectar, etc.)


  1. Prepare all of your ingredients and toppings before removing the acai puree from the freezer: slice the banana and kiwi and pit the date.
  2. In a blender, combine the frozen acai puree, date, frozen berries, 1/2 of a banana, and almond milk. You may have to stir the ingredients a few times (or use the blender plunger) to get the entire mixture to soften.
  3. Pour the mixture into a large serving bowl or two small ones and top with your desired ingredients.
  4. Drizzle with honey. Eat with a spoon!

Last year I ran the Cape Elizabeth Mid Winter Classic for the first time and surprised myself by coming in almost a minute under my “reach” goal time. It was quite a race – and I look back on it with really fond memories because it was the first time that I gave a race my all from the moment that I started until the moment I crossed the finish line. Of course I remember the race being difficult (with quite a few hills – two of which are within the last mile and a half) but what I took away from it was how much I surprised myself.

This year, things were a little bit different. For almost a month, I had been “out of the game” due to a respiratory illness, so I hadn’t run more than 3.5 miles since early January. I had no goal pace in mind, I just wanted to have fun. In fact, I needed to have fun.


hiking: mt. waumbek

02 03 2016.


Over the weekend, Darren, Jess, PD and I decided to accomplish our first hike of 2016. Save for Darren – who had done a few snow-filled hikes in the Whites a few years prior, this would be our first winter hike.

We had been eyeing Sunday the 31st for a week at that point, since the weather was due to be pretty warm. Sure enough, as the day approached, we were in luck – 45 degree base temperatures were expected.