Hungry Hungry Hippie

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A fritter link

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I just made this recipe for zucchini fritters (but tweaked to make allergy friendly per usual) and OMG you all must make them.

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Naturally I fried them in bacon fat because why not?  So that kinda put them over the top.  Do it.

The only other changes I made were:

  1. swapping gluten free all purpose flour for wheat flour
  2. including coconut aminos (instead of soy sauce) in the batter directly (and omitting the dipping sauce)
  3. nixing the chives

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P was my sous chef and we both sampled the final product liberally before wrapping the rest for later.  Mmmmm.

The weekly menu

I last left off halfway through last weekend.

On Sunday we had family stay with us, so we made a lot lot lot of food.

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This coriander turmeric chicken rub was from Real Simple and was one of the best meals we were brought during our postpartum meal train.  I made it in advance and let a bunch of thighs and legs marinate all day and then Kyle grilled once it was dinner time.

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We also grilled corn and paired it with a simple spinach salad (grapes, sunflower seeds and liquid gold vinaigrette).

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The whole meal was easy and delicious, which was good because V was requiring some extra attention and I had to make the salad with her in the ergo.

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On Monday we had the leftover chicken with this kale and cauli curry salad.

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Still have leftovers of both dishes, too.

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I know I say it every week but Tuesday nights are soccer practice so I try to prep things in advance because we get home late.  This time I turned to the crock pot.

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I re-made this Asian pork belly dish that was REEEEDICK good.  This time I added green beans (instead of broccoli) and served it over quinoa.

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All three of us devoured it.  Seriously, this dish is fantastic.  The next time pork belly is on sale at Costco we are stocking up again because it’s a meal that everyone adores.

On Wednesday night we were in the East Bay (at my parents’ house) because the next day we had an early appointment with P at Stanford.  Staying at their place shaved off an hour of commute time so we “only” had to leave at 6 am to be there on time.  I don’t have pics of that dinner but I got WF hot bar stuff for some #treatyoself action.

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Thursday was loooong because of the aforementioned Stanford appointment and we didn’t get back to Davis until the late afternoon/early evening.  Fortunately I have a well stocked freezer to work with, so I pulled out tamales and whipped up a side dish with all the produce we had in the garden.  Del Real pork tamales are allergy friendly and P ended up eating almost a whole one.  He also ate the corn and avo portion of the salad (minus the tomatoes).  Kyle picked the corn from “the farm” a few days before and I steamed it before adding it to the bowl with lime juice, avocado, and cherry tomatoes.

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TGIF with a burger and cole slaw.

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I made this cole slaw without a recipe and it was the perfect amount of creamy and tangy.  Kyle’s picky about his slaw so the fact that he liked it too (and so did P!) made me a happy face.

Weekend!!

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Food joy in the form of Saturday fame’s market.  (His) fat face bacon special above, (hers) gluten free treats from Flour Chyld Bakery below.

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Coffee cake game on.

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Our al fresco dinner plans got bumped inside when the weather decided to pass 100 and keep on climbing.  No thanks.  Indoors works fine I guess.

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Not really a fan of these broccoli florets from TJs by the way.  Unlike kale chips they are allergy friendly, but unlike kale chips they lack seasoning.

See ya next week!

You can’t have enough zucchini recipes

I have an allergy free recipe for you AND a teaser.  It’s a good one.  The teaser I meant, but the recipe is good too.  😉

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It’s an update on allergies.  And it is SO EXCITING!!!!!

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First, though.  Muffins.

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Chocolate Zucchini Muffins [gluten free, grain free, dairy free, soy free, nut free, sugar free] – makes 12 muffins

Ingredients:

  • 1 large ripe banana, mashed
  • 2 eggs
  • 1 cup light coconut milk
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 2 tbsp NuNaturals stevia baking blend
  • 1/4 cup flax meal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups shredded zucchini

Directions:

Pre-heat oven to 350 degrees F.

Mash banana in a large mixing bowl, then add eggs and whip until combined.  Add in coconut milk, oil and vanilla and again stir until combined.  Then add in the rest of the dry ingredients and let sit for 5-10 minutes so the flax can gel.  Finally fold in the shredded zucchini.

Pour into greased muffin tins.  [Alternately you could make this into a loaf]

Bake at 350 degrees F for 35 minutes or until a toothpick comes out of the center clean (will vary for muffins/bread loaves).

Because the coconut oil is liquid at hot temperatures, you have to wait until they are cooled all the way to remove them from the pan.  Muffin liners go a long way to help with this, but I actually found that chilling them a bit in the fridge before removing from the tin worked like a charm.

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I still have heaps of zucchini left over to use up (I went crazy at the farmer’s mart this weekend) so you may be seeing lots of zucchini recipes in the next few weeks.  Or maybe I’ll just keep remaking this one.

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It’s not too sweet so I don’t feel terrible about polishing off a few at one sitting.  And I may soon be adding in a few new ingredients (soy milk?) in the name of oral challenges. 😉

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All my fingers and toes are crossed, but until then, this recipe is pretty great as is.

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Enjoy!

My version of Trader Joe’s kale & cauliflower curry salad

Has anyone tried this salad from Trader Joe’s?

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I wanted to make this for myself the second I laid eyes on it in the prepared section of the store.  I knew my version would have a gluten free grain instead of the TJs one with wheat berries.

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I looked up the ingredients online and basically winged it from there.  I loved it, but then I like all things kale so that’s no surprise.  Kyle really liked it too though, so there you go.

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If you are so inclined you could maybe add sautéed onions (that means it won’t be remotely fodmaps friendly though).

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I’m not sure this is substantial enough to hold up as a main dish.  Maybe with the addition of some chickpeas or lentils.

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We paired ours with leftovers from the weekend.

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P didn’t try this dish and that’s only because I don’t know the allergen situation for the facility that makes this curry powder.  Usually I buy spices from WF or TJs (depending on what they are) but this curry was a gift so I figure I’ll just play it safe and err on the side of caution.  He likes plain cauli, kale, and rice anyway, so I just gave him the parts of the dish without sauce.

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And now he loves golden raisins too.

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Trader Joe’s Kale & Cauliflower Curry Salad [gluten free, dairy free, vegetarian (vegan option*), soy free*, nut free, seed free]

Ingredients:

  • 2 tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 cup mayonnaise*
  • 5 oz chopped kale
  • 1 medium (or 1/2 large) head cauliflower, cut into florets
  • 1/4 cup golden raisins
  • 1 cup cooked white rice (or grain of choice)

Directions:

If you don’t already have a cooked grain, make that as per the directions.  I used white rice this time, but quinoa, sorghum, or brown rice would all be awesome gluten free substitutions.

Chop cauliflower and steam until just barely tender so it is day to pierce with a fork but won’t mash.  While it’s steaming, combine sauce ingredients (oil, spices, and mayo) in a large mixing bowl.

Once the cauli is cooked, add it to the bowl with the sauce and toss to coat.  Next steam the kale and add it to the bowl as well.  The kale should steam for no more than a minute, just so it barely wilts.

Finally add the raisins and rice.  Once again stir to combine everything.  I like using massive mixing bowls that have lids because then I can shake them really well so the sauce gets in every nook and cranny.

Serve immediately or store in the fridge and serve chilled.  I prefer it as a cold salad because the flavors seem to meld and really come out as they marinate over time.  For that reason, this is a great make ahead dish.

*Be sure the mayonnaise you use suits your dietary needs.  Many have soybean oil, so check that yours is either entirely canola oil based or another oil that you tolerate.  To make vegan, choose a vegan mayo like Vegenaise, but realize that will likely contain soy.  I am really into Sir Kensington’s mayo at the moment (order via Thrive Market for a discount).

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The weekly menu

This post is actually half from last week and half from this week because I didn’t take pics of everything.  My bad.  Maybe you’ll still get good ideas of stuff to make from these few recipes though.

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Kale Caesar salad doesn’t need explaining.  We have Caesar salads all the time.  Kyle actually requests kale versions.  I’m lucky he likes the things I like.  :)

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Kyle grilled the chicken and corn and I don’t even remember what I marinated the meat with (maybe just herbs and olive oil?).  On the side I made a salad of tomatoes, basil, mozzarella and balsamic vinaigrette dressing.

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Next up was ribs.

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I pulled the cornbread out of the freezer and shared the bigger one with P.  I have yet to attempt ribs on my own…these are already cooked from TJs…all you do is re-heat them somehow.  I used the oven.  The BBQ sauce is so good – not too sweet and slightly tangy.  I’m tempted to try ribs on the crockpot sometime but I need to do more research.  Also, is my slow cooker even big enough for that use?  If people have recipes for ribs, feel free to link to them in the comments.  Up until this point I’ve avoided them because they seem very labor intensive with multiple steps (oven and grilling and brushing and basting – too much!).  If there’s a crock pot version that eliminates some of those I’m game to try it.

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Meatballs and rice/zoodles.

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I topped both in coconut aminos.  It’s been awesome to have that as a condiment for Asian recipes now that I know P tolerates it.  I use it in place of soy sauce or tamari in any recipe.  It’s fantastic.

Ok now moving on to this week…

I already showed the photos of the salmon, kale and rice dish here as well as the BBQ chicken and broccoli salad.  Since we got back from NYC on Monday, that gets us all the way to Wednesday.

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Instead of market we ate at home (V was still recovering from jet lag which has made my life a bit…interesting…this week).  I pulled ground beef out of the freezer the night before as a just-in-case-plan-B meal option (because Tuesday went so bonkers I didn’t have high hopes for Wednesday either).  I made burgers with the beef and a simple spinach salad on the side (grapes, pistachios, and this vinaigrette).  Kyle’s burger got swiss and mine got daiya.

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Paltrow Project recipe (even though I already made it a few weeks ago) paired with roasted broccoli.  Or are those broccolini?  I don’t know the difference between that and broccoli rabe, but I know they are different.  I could google, but I’m lazy.

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Before on the left, after on the right.  Olive oil and salt are all you need for this perfection.

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The chicken was delicious too.  P got in on the action of course – rice, broccoli, and chicken – all of it.

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Speaking of meals that the entire family can eat (without any tweaks at all!) is this carnitas and kale noodle dish.

It’s the 30 minute “hack” version of this recipe from August’s Bon Appetit.  And with carnitas instead of chicken.

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Basically, I subbed already cooked meat for brining/poaching the chicken.  Also I used coconut aminos instead of soy sauce and olive oil for sesame (allergy exchanges).  In order to make it a quick recipe, I simply sautéed the kale until it was reduced to about half it’s size and wilted, then added the rice noodles, and finally added the (pre-cooked) meat.

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I happened to have Sichuan peppercorns on hand (thanks to a previous BA recipe), but I didn’t have star anise or kombu, so they got left out.  Fortunately the grated ginger and coconut aminos seemed to make up for it plenty in the umami department.

P actually ate a TON of this dish and Kyle declared it one worth repeating on the reg.  So that’s awesome!

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I only added scallions to Kyle’s portion because I don’t like them and neither does P.

Truth be told, the noodles were a little gummy and stuck together, which is because I was lazy while cooking them and didn’t want to dirty another pot.  It’s definitely better to cook the noodles separately in boiling water and drain them before adding them to the kale and carnitas, but like I said, I was going for the quick version.  I started this meal at 6:05 and we were eating by 6:30 so gummy noodles is a sacrifice I’m wiling to make.  Also P seemed to enjoy them more this way.  Go figure.

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Hopefully more PP recipes in the coming weeks.  I don’t want to lose focus and leave Gwyneth’s book collect dust just because I’m busy, although this coming week does have some big things.