Monthly Archive: July 2011

Market meals

Last weekend I promised to share our vegan BBQ menu and then I got so busy with Disneyland, work, and my trip home I completely forgot about it. 


We didn’t actually determine what we were having for dinner until we got to the Farmer’s Market.  So the menu was based entirely on what was fresh that day. 

Let’s start with the green beans


After washing them and cutting off the ends, I steamed them until they were nice and soft.


Then I let them cool in an ice bath.  They stayed in the cold water in the fridge until dinner time. 


Just before dinner I drained them and threw in chopped cherry tomatoes.


While this simple salad would be perfect on it’s own, I decided to add a simple dressing.


Simple being the operative word. 


  • Extra Virgin Olive Oil with White Truffle (if you use a sprayer, you can get away with using less and still getting maximal flavor coating the entire salad)
  • Balsamic Vinegar (don’t skimp, the pricier ones are noticeably better)
  • Himalayan sea salt


As for the BBQ portion of the meal, we had vegan sausages, bell peppers skewers, and avocado on the menu. 


I had only previously tried one other Field Roast Grain Meat Co. product (the wild mushroom loaf), but I thought it was really good.  And since Kyle has nearly nixed his meat consumption when we eat in, we figured we may as well both eat the same thing…which is why we ended up giving some non-meat sausages a try.


I’m what the food industry calls a “box turner” – meaning I flip products over and read the ingredients.  When I shop, I look for transparent labeling…none of this “spices” business.  I want specifics.  If a product says “flavoring” I want to know WHAT the flavoring is and what it’s made of.  When a package says vegan, it’s somewhat reassuring because then I know the source is at the very least not animal-derived.  But why I chose Field Roast Grain Meat Co. is due to the clean ingredients listed.  For a packaged product, the sausages’ stats are relatively impressive: non-sulfured dried apples, yukon gold potatoes, etc. 


Obviously the casing isn’t that of a typical sausage (pig intestines) which made them a bit fragile as compared to normal sausages.  But as long as they are handled with care as they are placed on the BBQ, they will hold up just fine.


Check out those grill marks!  Yum. 

The other notable difference is the cook time.  They were hot and ready in minutes. 


Flavor and texture wise these were the BEST faux meat product I’ve ever had.  I don’t even like sausage and I was mmmm-ing after each bite (as was Kyle).  I’m happy to say these are a perfect gate-way option for new vegans weaning themselves off meat AS WELL AS veg-lovers who just don’t like meat.  Seriously.  And with a non-freaky ingredients list, you don’t even have to feel like you’re eating fake food because they are made from real ingredients. 


Next up were the avocados.  I know people thought this was an odd choice, but I read it in a magazine a month ago and the idea stuck with me.  All I did was coat them in lime juice and sea salt


They took just as long short to cook as the sausages. 


And because we still had a few colors of the rainbow not represented, we made bell pepper skewers, too.


Again, the white truffle oil spray came in handy. 


These took the longest on the grill, but it was still a relatively short amount of time.


My BBQ-master husband grilled them to perfection.



All together now…

IMG_0313 IMG_0314

A perfect summer vegan BBQ for two :)


We each went back for seconds, but I still had leftovers for lunch the next day.  There’s really nothing better than maximizing a perfect meal into a second perfect meal.


I simply threw the last of the sausage, tomatoes and bell peppers over a bed of lettuce, added some red quinoa, and called it a day. 

By the way I am LOVING hearing how many salads everyone thinks they eat in a year.  So interesting.  For those who missed that post, don’t worry, there’s still time to enter the giveaway

Berry green monster (giveaway)


Hi gorgeous. 

Would you believe me if I told you the above creation had spirulina, chlorella, and flax lignans in it?  Because it totally does. 

Would you believe me if I said I was going to give away a tub of the same Antioxidant Natural Greens powder to one lucky HHH reader?  Because I totally am.  :)


I heard a scary stat the other day.  Did you know that the average American eats 38 salads a year.  A YEAR!  My jaw hit the floor when I heard that.  I have always known I’m on the more healthy end of the spectrum in terms of eating my veggies…but I never thought the rest of the nation was THAT far behind me!  Yikes. 

It’s a good thing there are stevia-sweetened berry green powders like this one to fill in the gaps where salads are MIA.  It has omega-3’s, probiotics, digestive enzymes, trace minerals, and so much more.  But the genius is the delicious flavor that masks the “healthy” properties. 


For a chance to win your very own tub of greens tell me (a) how many salads you think you eat in a year, and/or (b) a sneaky way you get greens into your diet. 

I’ll give an extra entry for tweeting about the giveaway mentioning @elisehippie (be sure to leave a separate comment telling me you did so).

I will announce the winner on Monday, August 1st.  Good luck!

Back in the Bay

I went to bed way too late last night, which made my 7 am alarm extra annoying.  At least I got most of my stuff packed up so the AM went by easy breezy. 


The night before I had made an oat bake but using silken tofu as a (vegan) egg alternative.  I also threw in some green apple chunks for good measure, but the almond extract is really what makes these bakes exceptional.


I nuked it in the microwave for a few minutes and then let it cool in the fridge overnight. 


The next morning I had this lovely guy waiting for me. 


I flipped it on it’s a$$ and wrapped it in tin foil for the road. 


The rest of the apples got packed up for my I-5 road trip plus more goodies.


Carrots, nuts, dried fruit, bars…all the typical snack foods that are perfect for eating while driving. 

IMG_0415 IMG_0418 

I got the car loaded up, filled my coffee and water bottle, got my car consul perfectly arranged (gum x3, sunnies, iPod and phone), and off I went!


Thanks to Jillian Michaels’ podcasts and Adele and Glee cds the ride went by fairly quickly.



I was literally home for under 5 minutes before I turned right back around to head out…because my sister and mom and I were going to our second viewing of HP.


It’s her birthday so she gets to pick the movie – even if all 3 of us already saw it.  She represented with the shirt :) 


I took a roll with me.  I am IN LOVE with Vital Vittles

In a funny twist of fate, the movie theatre was packed when we got there and we couldn’t even find three seats together.  Boo!  Unwilling to sit in random seats between strangers we ditched Harry Potter and went to the theatre next door for Friends with Benefits.  As a Justin Timberlake lover fan, I’m biased, but we all really liked it.  Cute and fun with laugh out loud dialogue at times. 

Post movie my mom showed me her garden’s new raised beds. 




Serrano peppers.


Bell peppers.


Sage, tomatoes, basil, rosemary, thyme, chives, etc.


Sweet potatoes, string beans & strawberries.


And greens, greens, greens!


Chard, romaine, mustard greens, mesclun, etc. 


I picked some tomatoes for dinner. 


Whenever we have family dinners for birthdays, the person celebrating gets to pick the meal.  Tonight Marie chose a family fave…


Taco night!


The rest of the family had chicken, but I made chickpeas. 

  • 1 cup chickpeas
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tbsp lime juice
  • dash of salt
  • 1/4 cup diced tomatoes


Microwave together for 2 minutes and voila!  The simplest (and cheapest) taco “meat” you’ll ever make.


Collect other toppings and then start layering. 

My dad has two jobs that nobody else can do on taco night.  The first is frying the corn tortillas (I had soft tacos because my GI system doesn’t exactly love fried food), the second is making the refried beans.  Not sure what he does, but they are always good. 


I used the shot glass to hold the tortillas in place (it also had a squirt of lime juice to add on top the tacos at the end).  Refried beans make a perfect taco base – acting as glue holding in the rest of the ingredients. 


Then chickpeas, lettuce, tomatoes, avocado, salsa, and lime juice.


And wine.


And that, folks, is how it’s done.

24 episodes

How did I not know until just now that my idol, Jillian Michaels, has a free podcast on iTunes!?!  I’m 24 episodes behind, which means I have enough listening material for the drive to Nor Cal tomorrow (and back on Monday).  Score! 

I was heartbroken (no, seriously, I was) when XM radio discontinued Jillian’s last radio show, so imagine my excitement when I discovered she’s back!  And this time on iTunes!  There’s nothing more motivating than listening to Jillian speak about fitness and nutrition.  Weee!  I’ve never looked forward to the I-5 like this.  Ever. 

Today I worked, as per usual.  Nada much to say on the matter.  It was an ordinary day.


Being the mega planner that I am, I prepped my lunch salad at the same time as my dinner salad.


This way, I get home starving and don’t have to do any prep work, and I still get a fresh veggie-full meal.  :)  Happy hippie.

I used up all the rest of the Swiss chard in these salads, plus the bell peppers and cherry tomatoes.


I topped both off with leftover quinoa/chickpea blend which had soaked overnight in the soy/lemon/cashini sauce and was oozing with flavor.  So so yum. 


Breakfast was 100% divine because I was again creative with my oats


Chia seeds, whole rolled oats, apples


Meet your raw neighbor, kaia foods’ cocoa bliss buckwheat granola.


Ok truth?  This stuff deserves it’s own post. 


And it’s from the East Bay.  I couldn’t be more proud of my hometown. 


Here’s the masterpiece I wound up with.  Cocoa and raisins and flax, oh my!


The rest of the snack pack included Mary’s Gone sticks & twigs, roasted salty almonds, dark chocolate edamame, and apple rings

Plus an almost hidden apple and candied ginger (obvs).


And my luscious greens of course. 


For breakfast I had a single slice of Silver Hills Steady Eddie bread.


For a sprouted bread, this guy was soft and fluffy with that yummy nutty whole grain grit.  I am 100% in love.  Canada better get it’s act together and ship these in bulk to the Santa Monica Whole Foods because Lynn can’t keep supplying me forever!

Anyway.  Aside from all the Jillian Michaels excitement for the night, the real thrill was flipping through Mama Pea’s cookbook!


Ok, calling it a cookbook isn’t quite right.  It’s so much more.  Her wit, her humor, her adorable family…they’re all in the book.  And her delicious recipes are the cherry on the coconut ice cream sundae. 

She’s an inspiration to vegans and non-vegans, moms and future-moms…oh hell, she’s an inspiration to anyone who likes to eat scrumptious food (and hey, it also happens to be good for you and the environment too)!  I’m very proud to call her a friend.  When she’s on ellen next year, I’ll say I knew her when…