Author: Dani Breitkreutz

Sep01

Surfing Tips!

Have you ever gone surfing and caught the biggest wave? Whether or not you are a seasoned surfer or first time catching a wave we have a few tips for you as you set out on your way.

Here are some hot tips provided by Surfer Today!

1. Learn to Pick the Right Wave

2. Fine-Tune the Position on the Peak

3. Eye Your Target

4. Keep a Low Center of Gravity

5. Paddle With Nearly-Closed Fingers

6. Check the Time Period Between Waves

7. Adjust Your Feet While Riding the Wave

8. Set One Goal and Improve It

9. Manage the Wave Face Timing

10. Watch Wave Videos in Slow Motion

11. Analyze Your Mistakes

12. Broaden the Working Area on the Wave Face

13. Pick the Right Surfboard for the Right Wave

14. Focus on Rail-to-Rail Surfing

15. Learn How Waves Are Formed

Most importantly Breakaway Vacation reminds you, and your family to have fun!

Aug25

Looking for a delicious quick snack to enjoy during your vacation, but you can’t choose what? Look no further we are here to support you and all snacking ideas!

Guacamole and Chips Recipe: Depending on how much Guacamole you would like you can double or triple this recipe!

  • 2-3 Avocados
  • 1 lime or lemon
  • 2-3 cloves of garlic
  • 1 tsp of salt
  • 1/2 cup of diced onion
  • 2-3 tomato’s diced
  • jalapeno a lot or none (if you like spice add about a tablespoon thinly cut)
  1. Peel avocados and mash to your preference of chunky or smooth
  2. Dice onion, tomato and jalapeno if you want to add a little spice
  3. Mince Garlic or use garlic press
  4. Add all ingredients to a medium bowl mix and add lime/lemon and salt to taste
  5. Match with your favourite chip and enjoy!

Pina Colada Dip – found here!

  • 1-1/4 cups cold 2% milk
  • 3/4 cup pineapple yogurt
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Optional: Toasted unsweetened coconut flakes and maraschino cherries
  • Fresh pineapple wedges
  • Vanilla wafers
  1. In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours.
  2. If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

Coconut, Lime, and Pistachio Cookies – found here!

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 4 teaspoons lime juice
  • 1-1/4 cups all-purpose flour
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 cup pistachios, chopped
  • 1 cup dried cranberries
  • 1 large egg white, room temperature
  • 1 cup sweetened shredded coconut
  • 1-1/2 teaspoons grated lime zest
  1. Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.

Jalapeno Popper Dip – found here!

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) diced jalapeno peppers
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • Sliced green onions, optional
  • Corn chips, tortilla chips or assorted crackers
  1. In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.
  2. In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

Roasted Beetroot and Garlic Hummus – found here!

  • 3 fresh medium beets (about 1 pound)
  • 1 whole garlic bulb
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1 teaspoon plus 1/4 cup olive oil, divided
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 to 4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup plain Greek yogurt, optional
  • Minced fresh dill weed or parsley
  • Assorted fresh vegetables
  • Sliced or torn pita bread
  1. Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets.
  2. Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes.
  3. Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth.
  4. If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

Enjoy your summer snacks!

Jul12

Enjoy the experience of local food and local talent all at once at the Black Goose Inn. Minutes from the Tanglewood beach vacation rentals you’ll find some great eats and live music!

Check out their extensive menu full of snacks, starters, salads, mains, pies and even something for the kids! It’s traditional British cooking just minutes from your vacation home! Black Goose Inn offers an authentic experience welcome to the entire family, including your 4 legged friends. An outdoor patio is available. Happy hour is offered from 3-5pm with live music between the hours of 6pm-8:30pm. Find the live music schedule here!

Some of our favourite items on the menu are:

Strawberry and Pecan Spinach Salad – Spinach, Strawberries, Feta, Home made candied pecans, Balsamic Dressing

Lamb Shank – Red wine rosemary oven braised lamb shank, Buttery mashed potatoes, Peas, Red win lamb jus

Baked Wild Sockeye Salmon – Sockeye salmon, Buttery Mashed Potatoes, Seasonal Vegetables and a Creamy lobster sauce

Of course, our cottages come fully equipped with everything you need to make your own home cooked meal – but who wants to cook every night of their vacation!

Jul05

Picture this: You spent the entire day in the Qualicum Landing pool and hot tub splashing and playing in the sun. But your stomach begins to rumble and you are ready to eat! No worries! In under 20 minutes you can be in Coombs at one of our favourite local spots: Cuckoo Trattoria!

Cuckoo is located in the Coombs Market (famous for their goats on the roof, amongst other things!) So head over a bit early and take your time wandering the local shops before heading in for dinner.

Cuckoo boasts a large menu of delicious authentic Italian cuisine made with local West Coast ingredients. The best traditional Italian recipes we all love! From pasta, to Italian thin crust pizza, homemade desserts and more.  Head Chef Fausto Bellicini was born and raised in Italy and brought all his expertise to us locally in the heart of Coombs. You can read more about Chef Fausto here. Choose to eat in or take out, but I recommend staying and enjoying the ambiance!

A few of our favourite dishes:

Fettuccine Salmone – The Italian spin on a West Coast classic, with wild B.C. smoked salmon, garlic, capers, dill and a touch of white wine in a light cream sauce

Boscaiola – Flavours of the forest, with local wild chanterelles and a medley of seasonal mushrooms sautéed with garlic & thyme, topped with mozzarella cheese on a creamy mascarpone cheese base, drizzled with Italian truffle’s oil

Mussels – Fresh steamed mussels served Neapolitan style with garlic and white wine, or yellow curry and coconut milk

Your taste buds will be tingling the minute you walk in the door with the aroma of fresh, local, delicious, homemade Italian meals and ingredients.

Be sure to check out Cuckoo Trattoria during your stay at Qualicum Landing!

Realm Local Food
Jun28

Looking for a taste of local food during your Tanglewood stay? We have loads of tips on local treats and eats, and Realm Food Co is high on our list! Realm is a great place from breakfast, to on the go bites, tacos, sandwiches and so much more!

Located minutes from Tanglewood in Parksville is Realm is a great pick for a meal out. All the items on the menu are sourced locally right from Vancouver Island, and we all know you can’t beat the taste of local. Check out Realm Food Co’s website to see all the items on the menu and explore more about them.

A couple of our favourites on the menu are:

Ramen (vegan options available) – poached egg, bone broth, carrot, cabbage, kale, wild mushrooms, rice noodles, nori, bone broth, chili-hoisin gastrique choice of chicken, pork or tempeh

West Coast Bowl – seared albacore tuna, avocado, carrot, beet, sprouts, cabbage, marinated kale, rice, nori, chipotle-basil aïoli, ponzu sauce

Local Sandwich -basil chèvre, marinated tomato, cucumber, apple-thyme slaw, greens, sprouts, turmeric aioli

Looking to bring the deliciously fresh food back to your Tanglewood Beach Home patio – Realm offers take out so you can bring it back to your beautiful beach home for the entire family to enjoy.

Haven’t booked your island vacation yet? Make sure to check out our rentals page to see all that we offer – and get in touch if you have any questions at all!

Eat Local, Eat Fresh!