Recipe — Summer Toasts

Recipe — Summer Toasts


Happy Saturday (or Sunday for those early risers across the globe) to all – sharing today another round of healthy snacks for this Summer. Toasted on sourdough bread with sprinkles of organic broccoli sprouts, dill, fresh fruit, delicate slices of cucumber and hemp-seeds. Beautifully presented to you homemade, with love, using some of the herbs form my little private green garden. Ohhh it feel so good to go there and snip fresh herbs, harvest tomatoes and prepare the food the way I want it.

Hope you enjoy every bite and the recipe is below for you to try out. If you have any question or comment, just drop me a line.

Have a great weekend!!!  (❁´◡`❁)*✲゚*


Summer Toasts

Ingredients: Serves 2

    • 1 organic fresh ripe avocado
    • 2 tbsp organic red Spanish onions peeled and finely chopped
    • 2 tbsp organic sweet mini peppers, washed, seedless and chopped  [mixed colors]
    • 2 tbsp organic fresh cilantro rinsed and chopped
    • 1/8 tbsp organic garlic minced
    • 3 tbsp yellow cling peaches in extra-light syrup, chopped
    • 2 tbsp extra-light syrup
    • 2 organic large hard-boiled eggs, cooler and chopped
    • 3 tbsp mayonnaise [I used Hain Safflower Mayonnaise]
    • 2 tbsp raw shelled hemp seeds
    • 1 tbsp organic dill rinsed and chopped
    • 7 slices sourdough toasted bread
    • Kosher salt and black freshly ground pepper to your liking

How to Prepare the Summer Toasts:

  1. Preheat oven: 360°F.
  2. Toast the bread slices on a baking sheet in the oven for 10-12 minutes, until golden and crispy.  Don’t forget to flip to brown both sides.
  3. Place the 2 eggs in a small saucepan. Cover them with 1 inch of cool water by. Bring water to a boil over high heat for 8 minutes for large eggs [10 minutes for extra large; 7 minutes for medium eggs]. Remove from burner. (Since I don’t know the size of your sauce pan and hence the amount of water used, you’ll need to make the necessary adjustments.)
  4. Drain immediately let cool completely under cold running water or in a bowl of ice water, then refrigerate.
  5. Cut the avocado in half and remove the seed, scoop out the inner flesh of the avocado with a spoon, separating it from the outer skin. In a bowl mash the avocado flesh with a fork, add the red onions, sweet peppers, cilantro, garlic, peaches, salt and fresh black pepper for taste. And last, add the extra-light syrup mixing all the ingredients together until smooth. Let cool in the refrigerator.
  6. In another bowl, mix the chopped cool eggs with mayonnaise, hemp-seeds, dill, salt and fresh black pepper to taste. Mix all the ingredients together gently with a rubber spoon.
  7. Generously spread the cool avocado with a spatula on the toasted bread. Add thinly sliced radishes on top and garnish with your favorite greens (let creativity run wild) and a little bit more hemp-seeds. Or organic broccoli sprouts with thinly slices of cucumber.
  8. In another toasted batch of bread, generously spread the egg mixture with a spatula. Garnish with organic raspberries, apples, strawberry or pear slices. I’ll leave that to your imagination and preference …

2016 - Summer Toasts photo 3 by Rhônya Holman for

2016 - Summer Toasts photo 2 by Rhônya for

Recipe — Savoury Summer Snacks

Recipe — Savoury Summer Snacks

Hello August and the last month of Summer!

Today I’m sharing three simple recipes of my favorites snacks that are, healthy, delicious and satisfying. These snacks will keep you full for hours and help you keep going through the day …

First, we’ll start with organic and fresh ingredients that are always in my kitchen. I’m often looking for ways to have a productive day without stressing too much about food, eating and especially preparation of things that are not good for my health and that will eventually affect my disposition or mind, mood and energy level.

I like to create pretty, tasteful and colorful food that makes me happy, pleases my eyes as well as tickles my palate.

Have an amazing weekend!


Savoury Summer Snacks

Ingredients: Serves 2

  • 3 tbsp organic ricotta cheese, room temperature
  • ¼ tsp organic black chia seed
  • 1 tbsp yellow cling peaches in extra-light syrup, chopped + extra slices for topping the toast
  • 2 tbsp organic creme cheese, room temperature
  • 2 tbsp organic red Spanish onions peeled and finely chopped
  • 10 slices cold-smoked salmon, cut into bite-size pieces + chopped capers + arugula for topping
  • ½ cup roasted cherry tomato + radish slices and fresh basil for topping
  • 2 slices natural Italian salami [I used this salami]
  • 7 slices sourdough toasted bread
  • Kosher salt and black freshly ground pepper to taste

How to Prepare the Snacks:

  1. Preheat oven: 360° F.
  2. Toast the bread slices on a baking sheet in the oven 10-12 minutes, until golden and crispy.  Don’t forget to flip to brown both sides.
  3. In a small bowl, mix the ricotta cheese with black chia seeds and chopped peaches.
  4. Generously spread the ricotta with a spatula on toasted bread. Add thinly peach slices on the top and garnish with pumpkin seeds, chopped lemon balm leaves and a drizzle honey.
  5. In another small bowl, mix the creme cheese with a drizzle of extra-virgin olive oil and chopped red onions. Generously spread some creme cheese with a spatula on your toasted bread. Add the smoked salmon on the top and garnish with capers, arugula, thinly sliced lemon, and fresh black pepper.
  6. On a baking sheet lay the cherry tomatoes, cut side up, in a single layer, lined up with parchment paper. Drizzle with olive oil and sprinkle with salt and black pepper. Roast for 30 minutes. Increase the oven temperature to 400° F and roast the tomatoes until caramelized for about 20 more minutes.
  7. Generously spread the roasted tomatoes with a spatula on the toasted bread. Add fresh basil, radish slices and roled Italian salami held in place with a garnish stick.


2016 - Summer Snacks photo 2 by Rhônya Holman for

2016 - Summer Snacks photo 1 by Rhônya Holman for

2016 - Summer Snacks photo 4 by Rhônya Holman for



Feel free to substitute ingredients relative to your own preferences. For example, use peaches in light syrup and no honey.

Enchanting Hawaii

Enchanting Hawaii

Aloha, and I hope everyone is having a wonderful summer and that June is beautiful for you.

I was going through my photos folder, and I noticed so many cool moments that I was happy to capture during my 2 week vacation last year in Hawaii.

Photographs taken from my trip to Hawaii to share from my point of view endless beauty.

Waikki Beach - 2014 Sunset photo 1 by Rhônya Holman for
Locals and tourists happily swimming under the breathtaking sunset of Waikiki beach.
Hawaii - 2014 photo 2 by Rhônya Holman for
A glimpse of Hawaii’s many traits, its volcanic ruggedness against the pristine blue of the unending sea. A perfect place to relax and enjoy the warm and wet coolness together …
Peacefu Place Hawaii - 2014 photo 3 by Rhônya Holman for
Tall gorgeous palm trees dancing to the sound of the wind.
Helemano Plantation - 2014 photo 4 by Rhônya Holman for
I like the artwork around the Helemano Plantation. They have so many cute settings to pose behind, esp. for kids. Also they have an excellent work program for the developmentally disabled. A great community overall that you can feel good for supporting, and have a blast while you’re at it.
Worker at Dole Plantation - 2014 photo 5 by Rhônya Holman for
This worker from the Helemano Plantation happily let me snap this shot.
Snaps Around Dole Plantation - 2014 photo 6 by Rhônya Holman for
It’s a quiet afternoon at the Dole Plantation.
Pineapple - 2014 photo 7 by Rhônya Holman for
Pineapple in bloom, definitely if you are on Oahu, you have to visit the Dole Plantation to learn more about the many varieties of pineapples.
Papaya Tree - 2014 photo 8 by Rhônya Holman for
Papaya trees are all over the island.
Amazing old tree - 2014 photo 9 by Rhônya Holman for
Even trees express themselves in shape and posture if left alone.
photo 11 by Rhônya Holman for
The Allamanda flower is a sturdy vine with firm and shiny leaves. Allamanda blooms continuously and can grow to a height of 50 feet (15m). However, it needs a fence or trellis for support, as well as well-watered soil.
Anthurium Flower close up - photo 12 by Rhônya Holman for
Anthurium flower close up, also called Tail Flower, Flamingo Flower and Laceleaf. It can be seen all over the island in different colors as well.
Hawaii Sky 2015 - photo13 by Rhônya Holman for
A half rainbow … it’s been decades since I saw a rainbow, so when I snap this shot I couldn’t believe.


Mahalo Hawaii!!!

Recipe — Summer Mayonnaise Salad

Recipe — Summer Mayonnaise Salad

Hope you all had an amazing holiday weekend!

It’s been a while since I posted my last recipe but that doesn’t mean that I’m not cooking. There are so many recipes that I repeatedly prepare on a daily basis. Usually that includes homemade meals that are light and easy, using especially fresh seasoning from the local farmers market. Anyone can cook delicious food. What you need is patience, planning, and a  sharp knife. Start with simple recipes with only a few steps to follow, and then advance. You can replace a lot of the packaged and processed food with things you can make at home. You’ll find that cooking from scratch is better tasting and much more healthy provided you use fresh, non-GMO ingredients. By learning and preparing food yourself, you have control over which ingredients are been added to your food.

Most of the ingredients in this beginner type recipe are very simple. This salad I prepared often is easy, healthy, colorful, and well combined with many the nutrients you need. (I’m not a nutritionist, so you may want to reseach your particular nutritional needs yourself and make any necessary adjustments.)

This Brazilian style Summer salad can be served with or without any kind of meat you want. Below are photos with two suggestions that I served this past weekend.

Eat, enjoy and let me know how it tastes!

Summer Mayonnaise Salad with Salmon Fillet, and Bison Ribeye Steak

Ingredients: Serves 2 to 4

Time (for the salad): 45 minutes, plus chilling

  • 275g  (9.8 oz) approx. 2 organic carrots washed, peeled and chopped
  • 310g (11oz) approx. 2 red organic potatoes (cooked and diced)
  • 130g (4.7 oz) organic green beans (cut off the knobby ends, and sliced)
  • 2 organic brown eggs (hard-cooked, peeled and diced)
  • 1/2 cup red seedless organic bell pepper, washed, diced
  • 2 tbsp organic celery, washed and diced
  • 3 tbsp pitted black olives, sliced [I used Calamata pitted olives]
  • 3 tbsp canned organic sweet corn, drained
  • 2 tbsp fresh scallions, organic rinsed and finely sliced, (green part only)
  • 2 tbsp fresh cilantro, organic rinsed and finely chopped including stems
  • 2 tbsp organic red onions, peeled and finely chopped
  • 1 red organic firm vine tomato, washed, seedless and diced
  • 3 tbsp mayonnaise [ I used Hain Safflower Mayonnaise]
  • 2 tsp organic extra-virgin olive oil
  • Salt and fine white pepper to taste, for the salad (I used Himalayan Crystal Salt)
  • 0.495 lb salmon fillet (preferably wild caught)
  • 130g (6.2 oz) Langoustine lobster tails, fully cooked – peeled, and drained [to be add later on top of the salmon fillet]
  • 327g (0.72 lb) Bison Ribeye Steak, (boneless 1/2 inches thick, room temperature]

How to Prepare:

  1. Cut the potatoes in half and place them in a small pot, add enough cold water to cover the tops of the potatoes, along with adding 1/2 teaspoon salt.
  2. Turn the burner on high and bring water to a boil. Reduce heat to medium-low or low, cover the pan with a lid, let cook for about 12 minutes. Check the potatoes with a knife to see if ready, then drain the potatoes in a colander to cooler.
  3. Set a steamer basket insert into a larger saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans without the knobby ends, and steam for about 5 minutes. Once the beans have cooked, drain and refresh the green beans in ice cold water to stop cooking, the green beans should be crisp.
  4. Set another steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add washed and peeled carrots, and steam for about 8 to 10 minutes depending on the size of the carrots, cover the saucepan with a lid but don’t cover it completely, leave a small gap to allow some steam to vent, let steam to your desired degree of tenderness. Stick the knife into the carrots to check if they’re ready. Once the carrots are steamed, drain and let cooler off.
  5. In small saucepan place the two eggs with enough cool water to cover them. Slowly bring to a boil over medium heat, when the water has reached a boil, covered and cook for about 10 minutes. Transfer the eggs to a colander, place under cool running water to stopping cooking.

Salad Preparation:

In a large glass bowl: add diced potatoes with the skin on, carrots, sliced green beans, red bell pepper, diced celery, sliced black olives, organic sweet corn, sliced scallions, chopped cilantro, red onions, diced tomato, diced hard-boiled eggs, mayonnaise, extra-virgin olive oil, and finally some seasoning with salt and fine white pepper for taste. All ingredients should be well but gently mixed with a large spoon. Cover the salad bowl with plastic food wrap and refrigerate until mealtime.

Meanwhile: Rinse the salmon in cold water, while scraping off any scales and pulling out the bones (if any) one by one with a tweezer. Then pat and dry with paper towel.

Season the salmon on both sides with salt and fresh ground black pepper, (depending on taste  you can add other herbs as well). Coat with good extra-virgin olive oil or white wine, leave aside for couple of minutes.

Preheat oven to 400°F. Line baking sheet with foil and place salmon on it. Cook for about 9 to 15 minutes, also it depend on the thickness of the fish, bake until the fish is golden and crisp.

Use a wide spatula to transfer fillet to a serving plate to ensure that the fish does not fall apart when you remove it from the baking sheet.

Top salmon with langoustine lobster tails as follows… it’s easy to prepare: Just sauté the langoustine in a hot, non-stick pan with a bit of olive oil or butter, add a pinch of salt and ground black pepper, simmer for 1 to 2 minutes with two thin slices of lemon, or a squeeze of lemon, in medium heat. When done, immediately scoop up the langoustine with a spoon and top the salmon, and serve with chilled salad.

Summer Mayonnaise Salad with Salmon 2 - 2015 photo by Rhônya Holman for

How to Prepare the Steak: Only coat lightly with canola oil and sprinkle both sides with salt, fresh ground black pepper. Then immediately place the steak in the middle of a hot dry non-stick pan over medium-high heat until it begins to be seared to your liking.

Summer Mayonnaise Salad with Bison Ribeye Steak 3 - 2015 photo by Rhônya Holman for

Cook for about 20 minutes on both sides, flipping the steak with tongs. This is for medium-rare steak, if you prefer medium, cook a bit longer (relative to thickness).
Serve whole or slice thin and fan onto plate, with your chilled summer salad.

Summer Salad with Bison Ribeye Steak 4 -2015 photo by Rhônya Holman for


  • This salad can be refrigerated for two to three days. If you’re using a homemade mayonnaise for this salad I recommend you don’t keep it this long.
  • I know there are too many mayonnaises out there. But I personally like the “Hain Safflower Mayonnaise” for many reasons: It’s the only one that includes ingredients not found in regular mayonnaise like: Safflower oil, Vitamin B, Cane Juice, Honey and it’s not made with genetically engineered ingredients. I’ve been using it for a very long time in many ways and it simply tastes delicious.
  • One of my favorite methods, for one because it’s less messy too, is baked or broiled fish. It’s one of the easiest and least time consuming approaches and results in buttery and juicy fish — delicious.
  • Also if you’re cooking multiple steaks, clean your pan/skillet very well. Because it needs to be free of oil and juice, clean, for the next steak. You won’t have any significant smoke if you follow these instructions. The steak can even be cooked inside a small apartment kitchen. In the above photo the Bison looks good because (a) it’s a good cut and soft, (b) before cooking I trimmed most of excess fat.
  • Also I used and recommend this Smoked Sea Salt which gives a very unique smoked flavor to your recipes.
  • The peeled langoustine lobster tails, fully cooked – is wild caught and packaged in a frozen, imported from Chile. I let the lobster drain inside the colander at room temperature. So when you sauté, the frozen water is already gone.
  • Also the salad can be made for more people just multiple the ingredients. If you want more flavor in this salad: add more black olives, and especially red onions. Because raw ingredients taste the best and make for healthy salads, sandwiches, and guacamoles.
  • Oooh – one more tip which may help when cooking the steak: I tied twine around the steak tightly, so the juice stays more concentrated inside the meat and cooks better when moist, giving that delicious juicy smoke flavor to the steak.

Oh Oahu

Oh Oahu

Hi to all! Feels like forever since my last post on the the New Year. The festivities are officially over and I’m slowly returning blogging again. I caught a very bad cold and cough and spend more than three weeks inside the house in a quarantine mood, between bed and couch, so weak that was impossible to do anything. The cough was the worst part and took a lot of energy out of me and hurt the stomach and throat.

I’m feeling so much better now and have my strength back, working almost full time with new projects and in process of updating the new Bella Bohemian Boutique since this year we are celebrating our 10th anniversary. Stay tuned in the meantime don’t forget to stop by for your Valentine’s Day gifts  😉

Last year we had a wonderful trip to Hawaii where I wrote a few posts about Maui (Part 1, Part 2) our first stop. Since I hadn’t had the time to continue to write my adventures, today I’ll start the first post of the year to continue the story in photos and words of this beautiful island.

Waikiki Sky -1 photo by Rhônya Holman for

After Maui we were very pleased to be in Ohau. Though to my surprise the island was very busy with a lot of tourists from everywhere especially Asians. We went around the end of September to the middle of October, thinking there would be less people … Also the weather was temperamental from one Island to the other. One side was a pretty with blue skies, the other side was hot and humid without any wind. (This time we stayed in Kailua)

Soon we left Kailua and drove to visit Waikiki where we had (what was to us ) this unusual experience as we hit a strong rain storm that shook the Jeep, it was unlike anything else I’ve ever seen before and with thunder too.

Father & son fishing together - 2 photo by Rhônya Holman for
I adore this photo of father and son fishing together. I had to stop by and take it. I took a few shots but this one was the closest I could get. I didn’t want to disturb or even intrude on their moment.
Waikki beach - 3 photo by Rhônya Holman for
Beautiful day in the blue water on Waikiki beach.
Waikki - 4 model Naomi photo by Rhônya Holman for
I saw this lovely lady modeling/photographed for a wedding bridal boutique on the streets of Waikiki. And she graciously let me take this photo. Thank you Naomi!!
Dole Plantation - 5 photo by Rhônya Holman for
Dole Pineapple Plantation.
Lovely statue - 6 photo by Rhônya Holman for
I’m fascinated by the beauty of this statue.
Red-crested Cardinal - 8 photo by Rhônya Holman for
It wasn’t easy to take this photo, took me a lot of patience and waiting for a while — Red-crested Cardinal.


Marvelous Maui — Part 2

Marvelous Maui — Part 2

Hello, lovelies!

Welcome to brand new week. Hope you all are doing amazing …

Today I’m closing the Maui trip with few more photos from around the Island. I really enjoyed this place, from the peaceful warm beaches, surrounded by various shapes of trees, the amazing food and the beauty of the tropics. Hope you enjoy the photos as much as I did taking them.



Being Grafetful Maui 2 -photo by Rhônya Holman for

Maui Flower 6 - photo by Rhônya Holman for

Maui Overview 7 - photo by Rhônya Holman for

Here is a little list of delicious restaurants to try:

Nuka: Authentic Japanese food

Ulupalakua Ranch: The Best Burgers in the island

Paia Fish Market: One of the MUST VISIT food spots in Maui, so worth the wait trust me

Makawao Steak House: Spectacular food and incredible service

StopWatch: They have one of the best fresh Hawaiian beers on tap, tasty sandwiches and great service

Marvelous Maui

Marvelous Maui

Greetings! (◠‿◠) 

One of the most precious words in the Hawaiian language is ‘aina, meaning the land. A truly unique island with many hidden jewels, raw beauty, cool air and is extraordinarily inspiring in so many ways. You just need to be open to see and let your body feel the joy of this magic island, definitely another world. I’m just hoping the development in the island stops sometime as I’m wondering how much growth and progress we need in our lives before we start considering the preservation of our natural environment, appreciate what’s there and behave responsibly by e.g. recycling more….

Exploring Maui is like an exciting adventure and a taste of Paradise: In this post you will see photos from the Twin Falls, ocean view from the Marriott Hotel, Lahaina Harbor, the exotic Protea Flower, a tunnel of trees on the Road to Hāna and a few more shots from around the island. It’s so worth the drive and to be able to discover amazing places on the way.

Have a beautiful weekend and MAHALO!

.. don’t forget to greet people with the Hawaiian shaka!

Twin Falls - Maui photo 1 by Rhônya Holman for

Bird of Maui photo 3 - by Rhônya Holman for

Maui ocean view from the Marriott Hotel photo 4 by Rhônya Holman for

Statue from the lavender farm - Maui photo 5 by Rhônya Holman for

Lahaina Harbor - Maui photo 6 by Rhônya Holman for

Protea Flower Maui photo 7 by Rhônya Holman for

Lavender Fields - Maui photo 9 by Rhônya Holman for

Road to Hãna Maui - photo 8 by Rhônya Holman for

Back from Hawaii

Back from Hawaii

Aloha to all!

I’m back from an amazing trip to Hawaii. It’s my second time there but my first in Maui. What a great experience it was, full of adventure. We got up every morning around 7:00 AM to the sound of the roosters and many other birds which were singing like at a competition. We ate breakfast at our lovely Bed & Breakfast which was a historical site that had been around since at least 1924 in the town of Makawao.

In this post you will see the other side of Maui though my eyes and camera. We were surrounded by stunning farms, a winery, gorgeous lavender fields, beautiful rolling pastorall hills with happy cows laying or moving about amidst lush vegetation, mixed together with lovely birds all in perfect harmony like a big happy family. That’s what Nature is all about when you leave it alone and just let it be.

The views were breathtaking with pure fresh breezes going though our noses and giving our souls the sensation of truly being at peace.

Towns such as Paia, Makawao and of course Lahaina had a great selection of charming shops, galleries, artist studios, cafes, restaurants and friendly people. At the same time there was plenty of chance to also get away from it all to just take in and appreciate all the natural beauty and wonder of this place.

Hope you enjoy as much as I did.

Big Hugs!

Maui 2 - photo by Rhônya Holman for

Maui 3 - photo by Rhônya Holman for

Love Birds - Maui 4 photo by Rhônya Holman for Maui 5 - photo by Rhônya Holman for

Maui 6 - photo by Rhônya Holman for

Maui - Lavender Fields 7 photo by Rhônya Holman for