Hungry Hungry Hippie

Latest Posts

Nasoya noodle bowl

IMG_8875

Mom, this is for you.

Because you told me to write it down quickly before I forgot it.  Man, I am terrible at keeping track of stuff when I cook.

I’m basically 6 months behind on blogging and we are nearly vegetarians again…save for a few dinners a week…and yet, I can’t even find the time to share my photos because, life.

IMG_8874

Can you believe this dinner came together during nap time?

That’s when everything has to come together.  I think I need to write a cookbook that is made up of all recipes that can be made ahead of time, in 30 minutes or less (because who knows how long of a nap overlap situation you are going to get with more than one kid?).  This is a good one because it can be tweaked quite a bit.

For a vegan option, use tofu or edamame instead of salmon.

For a gluten free option, use rice noodles.

For a soy free option, use coconut aminos instead of tamari.

IMG_8862IMG_8863IMG_8864IMG_8869

Chilled salmon and soba noodle salad

Ingredients:

  • Nasoya Japanese soba noodles
  • 1 package  (9 oz) cabbage mix (I love this organic blend from TJs)
  • 1/2 cup snow peas, chopped
  • 1/2 cup shredded carrots
  • 1/2 cup cilantro
  • 2 filets (~1 pound) salmon, baked
  • 2 tbsp olive oil
  • 2 tbsp canola oil
  • 1/3 cup tamari
  • 1/3 cup rice wine vinegar
  • 1/3 cup water
  • 2 tbsp sugar
  • 1 1/2 tsp ginger, very finely chopped (or shaved on a micro-plane)

Directions:

Cook soba noodles per package instructions (boil water, stir in and separate, allow to cook until softened and plumped up – about 10 minutes).

Bake salmon (~20 minutes at 350* F in a greased baking sheet covered in foil).

In a large serving bowl, whisk dressing ingredients together (oil, tamari, vinegar, water, sugar, and ginger).  Then add cabbage blend, snow peas, and carrots and mix so that the dressing coats veggies.

Once noodles are done cooking, drain the water and add to the dressing and veggie mix, tossing with dressing so they are coated.  Finally, add the salmon (once it is cool enough to handle shred it into medium sized flakes).

Add cilantro (and anything else you want to top it with – chopped cashews, sesame?) and chill until it is time to serve.  Making this in advance lets the flavors really soak into the noodles and break down the veggies.

IMG_8877

So good.

IMG_8870

This was my first time with Nasoya soba noodles and they were so easy to make and so good.  A nice change from the usual pasta or grain options.  We do a lot of quinoa and rice in this house, so it’s fun to do big old noodles that are slurp friendly.

Strawberry chocolate chip bread

IMG_8111

My latest flavor obsession is strawberries and chocolate.  I owe it to Crepeville because they always seem to have that muffin when we go there for brunch (which is twice a year, but still…I have gotten it both times!).

The rest of the family freaks out over berries and I think we have spent 50% of our food budget on summer produce.  WF has been killing it with the sales, too, so the house is basically one big fruit-fest…usually I keep a few fresh fruits on hand in addition to the standard apple and banana sitch, but right now we have blueberries, blackberries, strawberries, nectarines, plums, AND grapes.  ALL OF THEM!  That’s insane, right?  But they go so fast!  Well, not the nectarines.  Those are coming out of our ears.  We have given away bags full to all our friends and we still have at least 50 on the kitchen counter right now.   Those recipes will come later…

IMG_8076

For now, let’s discuss strawberries.

IMG_8077

I don’t know why, but I don’t really eat raw fruit by itself (like a snack) much these days.  Maybe it’s because I know my kids love it so much I subconsciously save it for them?  I do that with most of my favorite things…it’s a mom thing for sure.  There’s no bigger gesture of love in my book than giving up food that I would want for my babes.  Anyway, I do eat fruit in smoothies and baked goods, which is how I used these berries.

IMG_8078

I made this bread just for me AND I ACTUALLY DID EAT IT ALL MYSELF!  Kyle was very proud of me because he thinks I’m bad at taking care of myself…well that’s not quite it.  He thinks I put the kids first at the expense of my own personal well being (and sometimes happiness).  Although that sounds extreme and maybe isn’t totally accurate, but whatever, it’s hard to explain because parenting is not an easy gig, so whatever.

Isn’t she cute?

IMG_8108

She is 15 (16? I’ve lost track?) months going on 3 years old and I’m baffled.  How is my littlest now the big kid at these baby play dates?  I know there’s an emoji for this…it involves a seriously distressed look and heaps of tears.  And 800 empty chocolate wrappers.

IMG_8079

So chocolate and strawberries.

Match made in heaven.

IMG_8080

I wish I had lined the baking pan in parchment paper.  That’s what you should do, okay?  Learn from my mistakes.

IMG_8081

SO BEAUTIFUL.

And then I flipped it over to get it out and…

IMG_8082

Nooooooooo.

IMG_8083

Still tasted good though, so I can live with that.

Strawberry Chocolate Chip Almond Flour Bread [gluten free, dairy free, grain free, soy free]

Ingredients:

  • 2 cups almond flour
  • 1/3 cup stevia NuNaturals baking blend
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 4 eggs
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • 15 strawberries, sliced thin
  • 1/2 cup dairy free chocolate chips (ie Enjoy Life)

Directions:

In a large bowl, combine dry ingredients and stir.  Then add wet and mix well (until batter forms).

Pour into a well greased large baking loaf pan (that’s lined with parchment paper so it pops up over the edges).

Bake at 350 degrees F for 35-40 minutes or until a toothpick comes out clean.

IMG_8112

So good!

Cashew white bean dessert bites

I was aiming for “cookies” with this recipe (and it’s what I’m calling them here in the hippie household) but for the purposes of the rest of the internet reading world, I don’t want to mislead…these are soft chewy sweet bites, but they aren’t really cookies.

IMG_8062

They have that stick to your mouth nut butter texture.  It’s a drink with milk situation.  I made them for myself because I was turning to crappy things in that afternoon lull, but P and V have swooped on them big time (what else is new?).

IMG_8058IMG_8059

Cashew white bean “cookies” [vegan, dairy free, soy free, peanut free, sesame free]

Ingredients:

  • 1 super ripe banana
  • 1 can white beans
  • 1 cup cashew butter
  • 1 tsp vanilla
  • 2 tbsp flax meal
  • 1/3 cup coconut sugar
  • 8 pitted medjool dates
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 cup coconut flour

Directions:

Pulse everything in a food processor until it is well mixed.  It will be sticky.

Refrigerate for >1 hour.  [Don’t skip this part]

Pre-heat oven to 350 degrees F.

Scoop dough onto a greased baking sheet.  Should yield ~30 cookies.

Bake for 12-15 minutes.

Wait to cool before moving.

Enjoy. 🙂

IMG_8060IMG_8062

Red, white, and blue weekend

There’s nothing I love more than a long weekend.

IMG_7918

Things are getting easier.  Pinch me.  Did I just say that?  I have the bet behaved kids of all time, so I feel like I could never complain.  They are sweethearts, but they still test my limits because, duh, they are babies.  But these days, they are able to play together(ish) and she is so close to being a big girl.  And he loves playing with her.  And she looks up to him like whoa.  And gosh it’s amazing.  I went to the zoo yesterday and she was out of the stroller 80% of the time, walking around exploring but not wandering off all over the world trying to eat tanbark.  Don’t get me wrong, it’s still w o r k being their teacher/referee/cheerleader/support, and I totally fished a cigarette out of V’s mouth a few days ago while we were playing at the train station (grossssss)….but I feel a shift.

Weekends are family time though, and it’s my favorite.  Three days!?!  God Bless America.

IMG_7863

Picked another bag full to ripen in a brown bag.  Have I talked about our nectarine tree on the blog yet?  I think I mentioned it…it’s our first year getting fruit.  Totally awesome, right?

I gave a bag to my parents and a bag to my bestie.  Still have >100 on the tree.  Jam and pies are comin’ atcha soon.

IMG_7865

Kyle and I went on a date night on Friday (the 1st).  Rabbit rabbit July.

This was our first time leaving the kiddos with a babysitter!!!  Weeee!!!  Such a big deal for us.  Yes, we have had family watch them, but never anyone not related to us.

IMG_7866

Since this was the first time, we fed the kids, bathed them and put them down ourselves before leaving.  Then left went to Grange in Sac.

IMG_7867

Kyle drove so I could imbibe.  😉

IMG_7868

Cherry mule.  Because I can’t turn down anything with ginger.  Obvs.

IMG_7873

We got the figs to share first.

IMG_7869IMG_7870

Kyle got the special…some lobster thing that sounded pretty legit, but definitely doused in dairy.

IMG_7875

Those succulents were edible. Ha!

IMG_7876

I got the zabuton.  Gorgeous and delicious. I shared a couple bites with my man because his portion wasn’t super big.  I actually ate a few of those peppers!  The dish was incredible.  It’s nice to order fancy things that I couldn’t make on my own (and get a break from cooking!) because I make 100% of our dinners.

We stopped on the way home for dessert.  Kyle got ice cream, but I chose fancy chocolate.

IMG_7878

The next am we had no agenda because swimming was cancelled due to the holiday.

IMG_7879

I made an egg frittata for Kyle, and pancakes for me and the wee ones.  Once we were caffeinated and fed, we went to farmer’s market, per usual.

Nothing extraordinary to report from the day.  Our plans were cancelled because half of P’s friends have strep throat right now.

IMG_7897IMG_7899

Kyle grilled for dinner.

IMG_7900

P and I shared this breast (truth, he ate the majority).  I also remembered how much I love Bush’s baked beans.  Back in my broke college days, I ate them cold from the can at least twice a week.  Also, canned peas.  So weird.

Sunday morning was mellow.  We walked to a park and played.  Simple pleasures.

IMG_7931

Kyle grilled again for dinner (another reason I love summer weekends – he does so much of the cooking!).

IMG_7938

I made the marinade for this flank steak early in the day using this recipe (it’s the first thing that pops up when you google flank steak marinade). I used olive oil instead of vegetable oil and omitted the garlic.  Then after Kyle put it on the grill I took the marinade and simmered it on the stove until it reduced to this heavenly rich sauce.  Ohhhhh man was it good.

IMG_7940

Paired with Caesar salad.

IMG_7957

The next day was the 4th of July!

Per tradition, we went downtown to watch the bike races.  This time we rode our bikes there.

IMG_7958

First!  Breakfast with my parents and some friends!

At the one and only, Crepeville, of course.

I brought a muffin for P but ordered a fruit plate for him too.  As you can see, it was the treat of all treats.  🙂

IMG_7959

I got a strawberry chocolate chip muffin (no photo!?!?!) AND the midtown benedict.  Both, yup.  The muffin was the best.  I’ve gotten it before, so I knew what I was in for.  it’s massive and they toast it and it gets crispy and brown on the top and wow is it good.

IMG_7960

V nibbled off my plate and the fruit plate.

Then we all walked a block over for the parade!!  Let’s be real, P saw the marching band and the rest was history.

2016-07-04-PHOTO-00004245

After that we watched more bike races and hung out with friends until the kids hit their limit.

Since we had to ride home still, it was the game of the century trying to keep them from passing out in the chariot that I was pulling them in.  We barely managed with P, and only kinda sorta kept V up.  Meh.  Can’t fight the zzzzzzs in that one.

IMG_7969

These were on sale (buy one get one free) at WF so I went for it.

Verdict: winners!  Salty and a good texture, without any weird fillers/crap.

IMG_7970

I made potato salad to go with it.  Classic American fare for the 4th, right?

IMG_7935IMG_7757IMG_7785IMG_7787

We also had leftover slaw that I made the week before from this recipe.

IMG_7971

Unpictured: booze and chocolate and all that…

Happy times.  Happy birthday America.

Daily randomness

plum chia jam + redwood hikes

IMG_7550

[I had a bunch of plums from a friend’s tree which I’d been using to make smoothies and pouches for dayssssss…but they were turning to liquid on the counter so I spent all nap time making jam]

IMG_7552

[Not having gelatin on hand, I opted for chia seeds to act as the gel…they’re int he freezer now but I sampled a bite and the taste an texture seems perfect]

IMG_7553

[In the afternoon we went to the arboretum to “feed the ducks” (aka watch them) and just take a stroll.  It was Kyle’s last day before leaving for the week so we decided to soak it up together]

IMG_7562

[He asked me to take his photo and then flashed this cheeseball smile.  Dying]

Saturday farmer’s market + father’s day succulent pot painting + swimming + trainspotting

IMG_7583

[Kyle knows this happened so I’m not ruining it by posting it here, but P can’t wait to show him the pot.  He did one last year that has been on the kitchen table ever since]

IMG_7581IMG_7576

[Strawberry season is messy.  All summer fruit is messy]

IMG_7599

[Visiting the train station is the easiest cheapest activity of all time and they LOVE IT]

Mid day drinking + family time

IMG_7605

[It was after noon so no judgement]

IMG_7624

[Artichoke and mayo <3 <3 <3]

IMG_7625

[I made brownie cake with frosting that was rich like Oprah]

jamba juice + swimming

IMG_7627

[Nap times were all wonky after the drive home from my parents’ house so I just threw my hands in the air and took us out for smoothies.  The Berry UpBeet is my new favorite.  I swapped mango for banana and got $3 off for using their app.  Yay!]

IMG_7634

[More HODO soy yuba strips and kale for dinner because Kyle was out of town.  I was actually veg all week he was gone because I felt like it.]