Hungry Hungry Hippie

Latest Posts

The weekly menu

We have two video monitors and there’s nothing more delightful than pushing the “scan” button while they are both asleep in their cribs and seeing peaceful sleeping babes.  Am I weird for wanting to get cameras for other places in the house?  I guess I just mean the toy room.  We can have up to 4 cameras per monitor so it kinda seems fun…that way while I’m in the kitchen cooking dinner and P is keeping himself occupied in the toy room with V I don’t have to wonder if the silence is good silence or bad silence.  It’s usually good silence – he’s a reader.  Anyway.  Random thoughts.  Let’s get cooking.


I don’t have the energy to post in detail about last weekend but suffice it to say, I had an amazing low key Mother’s Day.  For the third year in a row we went to Muir Woods.  I spent the day soaking up the family time and it couldn’t have been more perfect.


My girlfriend came to see us over the weekend too, and we had a toddler birthday party.  But of course I was enjoying myself and living in the moment so much that I hardly took pictures (plus it was a pool party so obviously I had my hands full with that…no room for a camera).


Look how V passed out on her.  Comfy?


My adorable breakfast date (all four of us went to Crepeville before setting off to Muir Woods).


I got the Midtown Benedict because I can’t NOT get it.  Every time.  And I polished every square inch of the plate too (hashtag crazybreastfeedingappetite).  Kyle got the same thing, and even though I fed P before we went and brought him food, I still ordered a fruit plate for him.  Which ended up being massively massive, but consumed in total by the end of the day.


More food highlights from the weekend…the salmon ABLT from Nugget (aka the best sando in all of Davis) and our menu chalkboard with no clear plan for the week but a good reminder about life stuffs.


OK!  Dinners for the week!


On Saturday Kyle grilled us pork chops and corn and I made a blueberry balsamic reduction to serve over the pork and some quinoa.


Delish.  First time having a pork chop for me and P…success all around.  The blueberry compote had ~1 cup of blueberries which I cooked until they burst, then added ~ 1/2 cup balsamic vinegar, ~ 1 tbsp honey, ~ 1 tbsp garlic infused olive oil, and a pinch of salt.  Simmered until it reduced a lot more and tasted good.


Sunday was Mother’s Day so we got home pretty late from Muir Woods but I quickly threw together a rice bowl with salmon (microwaved) and chard sautéed in miso butter.  I’m all about the hippie bowls right now (grain + green + protein + sauce).


While the wild rice did it’s thing in the rice cooker and the salmon cooked in the microwave (short on time – you do what you have to), I grabbed chard from our garden and fed P.


I gave him some raw greens before cooking it in the miso butter (he can’t have soy), plus wild rice (mashed with avocado) and fish.


After he went down I assembled it all together for our meal.


Yum.  Paired together, miso and butter work it.


Monday night we have school so I get home right at dinner time, which means advance dinner prep is the name of the game.


Heyyyyy tacos!

This was the meal I had planned on making for Cinco de Mayo.  FYI, I found out a few days later this pulled pork from Costco that I mentioned last week has sodium nitrate in it, which as it turns out, is used for way gross things.  Like fertilizer?!?!  Ew.  I rescind my recommendation.  Costco, c’mon.


Anyway, let’s pretend I didn’t just tell you that.  Here’s what I made with it before I found that out.

Left: Slaw made with green cabbage, pineapple, lime juice, salt and pepper.

Right: Pulled pork mixed with fajita spice blend (store bought)


On top of warm corn tortillas.  Mmmm…


Tuesday night we celebrated National Hummus Day with this meal.  I used the extra grilled chicken thighs from the weekend.


Wednesday was market and I don’t have a pic of my food but I do have this birthday party pic with our friends.  So sweet. :)


Kyle left for Austin on Thursday (bachelor party) and will be gone until Monday so I was on my own for food for the rest of the week.  Cue zucchini fest!!!!  Spiralizer out for the season!


I sautéed the zoodles in olive oil and salt (and paired them with roasted chicken).  That’s all freshly picked veggies need.  Freshly picked from down the street…only days ago…along with SO MANY TURNIPS!


I have been looking up turnip recipes like whoa.  This is happening.

Can I juice the greens of the turnips even if they are all thorny and prickly and stuff?  Or use them in some other way?  Ideas??


In the meantime, I used the zucchini to make this



Back to the weekly menu.


Friday was sushi night because I promised my sister I’d treat her for coming to help me while Kyle was out of town.  I can’t do Saturday morning swimming with two kids all by myself.  Plus, Auntie Bee is awesome.  We like hanging out with her without any qualifications.

Bon Appetit’s galette dough made allergy free

If you didn’t know by now (how could you not?!) I’m a Bon Appetit fanatic.  I participated in the #cookthecover challenge for a while, and have double subscriptions (on my kindle and a hard copy).  And when I’m in a recipe slump I hit up BA first.  Basically, BA is the ish and I’m drinking the kool aid.


This recipe is from the April 2014 publication.


I used it as a template for the crust but made massive tweaks to make it GF and DF.  So basically the “whole wheat dough” is not whole wheat at all.


It is best when made in advance and chilled fully (as in days) before being used.  At least in my experience.


Galette Crust [vegan, gluten free, dairy free, nut free, soy free]

  • 1 cup gluten free all-purpose flour (I used TJs)
  • 1 cup cornmeal / corn flour (I used medium grind meal)
  • 1 teaspoon kosher salt 
  • ¾ cup soy free Earth Balance*
  • 1 tablespoon apple cider vinegar
  • 1/4 cup cold water


Combine GF all-purpose flour, corn meal, and salt in a large mixing bowl.  Cut in Earth Balance with a fork (or pastry blender) until mixture resembles coarse meal with a few pea-size pieces of EB remaining.  Drizzle with vinegar and water and mix with a fork.  Add more ice water by the tablespoonful if needed, until a shaggy dough comes together.  Lightly knead until no dry spots remain (but be sure not to overwork).  Form into a disk and wrap in plastic to chill > 2 hours.

To bake, pre-heat oven to 400 degrees F.  Roll dough out on a lightly floured sheet of parchment until it’s about 1/4 inch thick and then transfer (still on parchment paper) to a baking sheet.  Spread whatever filling you want in the middle of the dough (ricotta is what the BA recipe calls for but I used a lactose free sour creme instead) leaving a 1 – 1 1/2 inch border.  Bring the edges of the dough up and over filling, overlapping as needed, to create a crust-like edge.  it’s fine if it’s not perfect, it will harden work even if it’s “rustic” in appearance.  :)  Bake 35-40 minutes (or until crust is golden brown and cooked through).  Let cool slightly on baking sheet.


This dough is amazing because it’s delicious and versatile.  I made another batch already to try other combos.  The second time I used half for a mini galette and used the rest to bake into crackers (rolled out thin).  I should mention, the baking time is a little less when you don’t use the entire batch of dough for one recipe.  I bet it would be good made into biscuits or hand pies, too.  And since it’s allergen free, it is something I can share with P.

*Be sure to use the soy free variety of Earth Balance if you are allergic.  I’d imagine another shortening or butter would work as well, but I have only tried it with Earth Balance.


For my galette I spread Green Valley organic lactose-free sour cream in the center and then topped with sliced zucchini and summer squash and another small dollop of sour cream.  Obviously the sour cream is not dairy free (despite being lactose free, it still contains diary proteins so wouldn’t be tolerated by P).  I, however, don’t have any issues with the proteins in dairy so this was for moi.


Oh and I nixed the egg wash in the BA recipe so it’s egg free (and therefore vegan) too.  I don’t think an egg wash is necessary, it turned out perfect!


Just don’t skimp on the salt.  It’s what makes this so so good.


Paired with a salad this is the best lunch.  Maybe I’ll try the BA version next with mushrooms and chard and herbs…

National Hummus Day!!



Ok, who is excited about this one!?!  I know I’m not alone here.  Hummus is basically the best food on the planet.  The real shame is that I can’t enjoy it as much as I want these days since my son has a sesame allergy.  Any long time readers know I used to live on hummus.  It made up 50% of my diet on a conservative day, and I’m not exaggerating.  And it all started back in NYC with the introduction of Sabra.  Taste buds meet heaven.  And then there were wedding bells. :)


We even went on a honeymoon together.

Anyway, I’ve been eating hummus again.  I just couldn’t stay away.  Like a junkie I got a teeny taste back when V was born and since then I’ve been sneaking it whenever P is asleep.  Having sesame in the house is a tricky situation but we have a fridge in the garage that has now become “the allergen fridge”.  And you would not BELIEVE what it looks like right now.  Sabra bursting from every nook and cranny!  I’m so happy!  My lunches are made!  Dip life to the fullest, amiright?


So in honor of National Hummus Day I made this yummy quinoa salad for dinner last night.  That’s the cool thing about Sabra’s flavors – beyond making a meal on their own, they can just as easily be used as a sauce that takes simple ingredients to the next level without any effort.  I chose the basil pesto hummus because it’s spring-y and I like rocking with seasonal flavors.  Plus our garden is booming with parsley and basil right now so it seemed a natural choice.


Pesto Quinoa Chicken Salad with Herbs [gluten free]


  • 1 cup tri-color quinoa
  • 10 oz basil pesto hummus
  • 2-3 cups spring greens
  • 3 chicken thighs (grilled, baked, prepared however you want)
  • 8-10 basil leaves, chopped chiffonade
  • bunch of parsley, leaves removed (some stems are fine too)
  • salt and pepper, to taste


Cook 1 cup tri color quinoa (1 cup quinoa to 2 cups liquid simmered until cooked).

Prepare chicken thighs however you want (pan fry on the stove, grill on the BBQ, or bake in the oven).  Once they’ve cooked and cooled, chop them and add to quinoa.

Mix in spring greens, then add hummus and toss until salad is well coated in hummus.  Salt and pepper as needed.

Finally add chopped herbs on top and serve.


I have this handy tool for basil and I totally love it.  I’ve had it for years (I got it at my wedding shower) and I use it daily over the summer months.

Don’t skimp on the hummus…you could thin it a little to make it more saucy (I do this for salad dressing ALL THE TIME).  Just mix a drizzle of olive oil with lemon juice and then whisk in the hummus.  It can be as thick or thin as you want, just taste as you go so you don’t mess up the delicious hummus flavor.

This grain + green + protein combo can go so many ways.  What is your favorite hummus flavor?  Feeling in the mood for chipotle?  Me too.  That’s def one of my favorites.  It wants corn + rice + pulled pork.


So now some fun stuff to share…

On May 21st, Sabra will be giving away coupons to celebrate National Hummus Day at  #HummusDay

Set your alarm on your calendar so you can GET YOURS!

The weekly menu

I will warn you going into this post, the planned menu was largely ignored this week thanks to the previously mentioned GI bug that made it’s way through the house.


We started strong with the pulled pork Caesar (as written on the blackboard), but from there it all kinda deteriorated.

IMG_5427This pulled pork is from Costco…


The only ingredients are pork, water, salt, sodium nitrate, and spice extract.  It comes with a TON of meat, and even after all three of our dinners, there’s still enough for at least four more family meals.  Seriously, lots of bang for your buck considering it’s a unseasoned meat that can be used in almost any recipe.

My plan was to use Mexican spices to make tacos for Cinco de Mayo the next day but then I was ill beyond repair and opted out of most normal food that day.


My girlfriend was nice (?) enough to buy me this cookie dough…which was in fact my dinner that night.  I made rice and lentils in the rice cooker for Kyle that I turned into a burrito bowl of sorts (adding cheese, salsa, etc.) which was fine for him since his stomach was barely on the mend too.

We did make it to market on Wednesday, so that was fun.  Kyle and I both tried a new dish from my favorite vendor (Our House) and liked it a lot.


Jerk chicken with horseradish slaw.  I wasn’t into the slaw (I’m not a horseradish person anyway, but my gut definitely didn’t want any roughage).  The sauce was really delicious!  And the meat was cooked perfectly.

Good news is that my gut turned the corner with this meal!  Yay!  Onto the next…


It randomly rained Thursday (on and off throughout the day) so I felt like a warm and cozy dish.  Considering it was Thursday and I still hadn’t made it to the grocery store, I kinda had to improvise.  The “menu” said chicken and veg which seemed easy enough to work out with what we had on hand. [As I’m sure you know by now, we typically go grocery shopping for the week to come on the weekend but were busy all last Saturday and Sunday so I figured I’d go sometime during the week…but then I got sick and it just never happened…and by the time it was Thursday I figured it wasn’t worth it…we could get by fine enough until the next weekend’s haul.]


All of that is to say…I took to the garden for the “fresh produce” portion of Thursday’s dinner.  I picked rosemary, sage, thyme, parsley, and chives…which got mixed in with frozen green beans, white beans, and a LOT of garlic infused olive oil.

Then I added chicken breasts and worked it with my fingers so the chicken got nice and coated in herbs and oil.


Topped with salt and red onion slivers.

And baked (covered in foil) for 45 minutes at 350 degrees.


This 100% will become a regular dish.  OMG.  SO.  GOOD.  And so many variations come to mind…different herb/seasonings, different veggies, different beans…


I have a draft in my email inbox already with all the tweaks I made mentally as I was eating it just so I wouldn’t forget them.  Can you tell I’m excited to cook again????  It was inspired by Kath’s easy chicken and bean bake.  Ideally it wouldn’t be with boneless skinless breasts. but that’s what I was able to grab from the freezer.


Friday was especially nice because Kyle planned to get home a little early and he was able to BBQ!!!


I could have made a meal from some random stuff (and I even started quinoa in the rice cooker) but once he told me he could leave work early I immediately scrapped my random dinner idea and decided I’d do our weekly grocery run that afternoon (as opposed to waiting for the weekend).  In truth, I was kinda wondering when we were going to even fit it in over the weekend because we have a packed agenda with swimming, birthday parties (I know!! SO MANY 2 year old PARTIES!), a friend in town, and Mother’s Day stuff.  So as much as it sucks going grocery shopping with a 2 year old and 1 month old, it had to be done.  And it wasn’t really even that bad.  I’ve gotten used to the fact that nothing is fast anymore so taking a month to get the kids, groceries, bags, cart cover, ergo, shopping snacks (he always wants apple slices while in the cart), and whatever other random crap I have to shlep in and out of the car doesn’t even phase me anymore.

And the good news is now it’s done and the weekend is ours, shopping free!


So dinner.


I searched pinterest for “chicken rubs” and found this one.   I rubbed it all over until it covered the 2 breasts and 4 drumsticks.


And then I had Kyle do a bunch of plain thighs (olive oil and salt) at the same time for efficiency.  Obviously I had already planned the weekly menu for next week (since I went shopping) so I knew we’d need cooked chicken for a recipe later in the week and just let Kyle grill them now so they’d be ready to go later.  Win.


On the side I made a potato salad with broccoli.  The dressing had agave, mustard (both dijon and honey), white balsamic vinegar, bacon fat, salt and pepper.

P dominated so much broccoli ours was left on the less green side, but I guess that’s a good problem to have.


Oh and the rub was outstanding by the way – it calls for a ton of stuff but I had every single one in my spice cabinet already so chances are you will too (if you’re the kind of person who happens to stock cardamom and the likes).  If you’re looking for a good way of preparing meat for grilling this summer definitely try this one.

Ready for the weekend??  Me too.  Make it a good one.   :)

To gammas!


This weekend we went home to my parents’ house.  P is obsessed (OBSESSED) with my mom (well…he’s obsessed with my dad and “Auntie Bee” too, but, definitely my mom more than anyone because she visits all the time).  But he can’t say “R” sounds yet, hence the title.


Breakfast smoothie du jour.

We debated keeping him up after swimming or letting him nap in the car, but the commute to their house is under an hour so it’s not an ideal nap length.  Fortunately, he got a second (post-swimming) wind and had no trouble chatting our ears off the whole ride home.  And drumming to the marching band Spotify mix.  Yup, that’s the soundtrack of my life at the mo.


I don’t have many pics from the weekend – that’s the best sign of a good weekend right?

But Kyle has a ton from his phone so I’m going to steal his to share.


Here are my lunches from Saturday and Sunday.  My mom got a bunch of deli stuff for a sandwich assembly line, so the first day I made open faced sandos on Udi’s bread (cole slaw helping numero uno on the side).  The second day I made a salad with deli meat and avo and dried cranz.


We went swimming after P’s nap and then watched sports all day long (ok, we didn’t actually watch the MayPac fight, but we did watch basketball playoffs and the Derby).  P relished the whole family doting on him and the allowed TV time, naturally.  Oh and it was also family hair cut day! Ha!  My mom cut my hair…which inspired me to get the clippers out and do Kyle’s…which got P excited enough to request his own (which I did as well)…and now we are all freshly groomed.  😉


For dinner my dad grilled halibut and chicken and my mom roasted tomatoes in olive oil and balsamic and steamed corn.


And she made an apple cobbler, but then I served myself some and found out it had butter.  I had a few nibbles, but passed it off to Kyle and dominated some dark chocolate covered walnuts instead.


I got up really early the next morning, before anyone else in the house, and went for a run.  It felt slow because V had had a kinda fussy night so I wasn’t very rested, but still invigorated me more than anything else.


P and I split some avocado mashed rice in the morning, plus two fried eggs for me and one scrambled one for him.

Then we were off to my girlfriend’s house to meet her new babe!  She had a girl a month after I did so I’m thrilled they will be close in age.


Teeny tiny!


After a leisurely day with family support, we decided to pack it up and head home.


P examining my new short ponytail.  As you can see, his hair isn’t perfect, but toddler cuts aren’t easy – especially when you have zero training in the area.


For dinner we ordered take out sushi, which Kyle grabbed after dropping the rest of us off at home.

Kyle got sick after this and though we suspected the most obvious culprit (sushi) it turns out a GI bug has made it’s way into our family and I’m now enjoying it’s wrath.  UGH.  Dying.  I will take it two more times though if it means I could spare my kiddos from getting it.  Fingers crossed.

Silver lining?  It’s a good excuse to kombucha it up to reculture my gut flora once this crap is through (pardon the pun).