Hungry Hungry Hippie

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Pounds of zucchini

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Zucchini bender!

My friend got something like 4 million pounds of zucchini last week and has been unloading them on me, much to my delight.

I have already baked two loaves and two batches of muffins.  And I still have 6 left!  I’m so excited because P loves them just as much as I do so we are flying through them.

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Within hours of these being out of the oven half were already gone.  Sheesh!

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Can’t get a better breakfast than this!  Zucchini for the win.

Here’s the rough recipe I used (didn’t measure things perfectly but still wanted to share).

Zucchini Bread mini loaf/Muffins [gluten free, nut free, dairy free, soy free]

Ingredients:

  • 1/3 cup coconut flour
  • ~2-3 tbsp GF all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 3 eggs
  • 2-3 tbsp maple syrup
  • ~1 cup (1 small) zucchini, shredded finely and pressed so most of the water content is soaked up
  • 1 ripe banana, mashed
  • 1/4 cup coconut oil, melted

Directions:

Grate zucchini and press with a paper towel to absorb most the liquid.

In a mixing bowl, combine oil, eggs, mashed banana, maple syrup, and then add in the zucchini.  Stir until mixed.  Add in dry ingreds and stir.

Bake at 350 F until a toothpick comes out clean (the times differ for the muffins vs bread and I don’ t remember how long mine actually cooked).  Maybe 30ish minutes?

Tweaks:

I added 1 tbsp chia seeds + 4 tbsp water to one batch in place of one of the eggs.

I used ~ 1 cup almond flour in place of the other flours in another (this makes it not as allergen friendly, obviously).

I added a few tbsp cocoa powder to one with a little extra maple syrup to fix the wet/dry ratio.

All worked excellent.  I bet you could also sub applesauce or pumpkin puree for the banana (probably ~1/3 cup?).

Aladdin pants

I didn’t really know what to think when I agreed to review these pants…

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They are so NOT me.  At all.  But they looked mega comfy and I knew my sister would want them if I didn’t like them.  She’ll still probably “borrow” them quite a bit, but I have to say, I’m kinda in love with their comfort.  I mean helloooo they have a stretchy waistband.  Awesome.

They are slightly see-through but with leggings or workout stuff underneath they’re perfect. And did I mention comfortable?

They are from One Tribe Apparel and they are the Aladdin Harem Pants in brown.  I think the price is totally reasonable and even though Kyle completely makes fun of me and whistles “Arabian Nights” or “A Whole New World” whenever I wear them I don’t care.

Check out the website – they have lots of prints and colors – and I might get a black and white print too if Kyle let’s me.  :)

Random meals and a fake injury

So, Kyle’s been out of town for the week and my eats have been simple and repetitive.

Let’s start with lunches.  I don’t know why.  Maybe because I photographed them the most.

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Sautéed kale, butternut squash, avo, coconut flakes, and Bragg’s aminos.

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Oh hi there kabocha squash that I roasted to sweet perfection.   I think I may have to re-rank kabocha squash above butternut because seriously, this was SUCH a good one.  I ate it throughout the week for lunch.  On the right: quinoa and kale, avocado, and squash.

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Spinach, (more) kabocha, chicken and avocado.

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And basically the same thing but with eggs…which I then coated in nooch for days.

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Caesar salad with the leftover chicken that P didn’t et the previous day.

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Quinoa, broccoli, hard boiled eggs, carrots, and nooch.

Ok, onto breakfast.

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I made two loaves of zucchini bread (on the late night – hence the crap lighting) and then one loaf pan had too much so I put it in a glass pyrex and baked it up.  The next morning I added a big blob of sun butter on top.  Yums.

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Eating zucchini for breakfast feels healthy, even though it’s basically cake.  Let’s keep the illusion alive, yeah?

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Leftover strata (broccoli and tomato and goat cheese) from the huge pan I made for house guests staying with us last weekend.

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Udi’s GF bagel with avo and a fried egg.  I’m into pepper lately.  Weird.

And I guess that’s all I photographed.  Obviously the rest of my breakfasts were the same lame thing I always have (GF toast with avo and eggs).

Now for dinners…the most random of all the meals…because for some reason at the end of the day it seems like I run out of steam to put in the effort juuuuust before the finish line.  Ugh.  When Kyle’s here we all have bomb dinners.  Why do I not plan ahead and cook when it’s just me?  Whatever.  In the end, it was all yummy.  Just not picturesque.  You’ll see…

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Let’s call this roasted potato pizza bowl mess.

Ok, so I was craving pizza…but then I didn’t want to have gluten (I’ve been slipping up a lot lately – why do I seem to go to mom meet ups that always have donuts!?!? – and getting headaches, bloating, etc.) so I decided to make roasted potatoes and then add pizza like toppings.  I had red potatoes so that’s why I went with those over something more normal like gf bread.  I even had unopened daiya shreds on hand (because I had been craving it earlier in the week).  It was a sign right?  But then the shreds were cheddar not mozzarella, so that kinda made things weird.  But it gets weirder.  After I added marinara I decided the other half of the avocado P ate for dinner would be good on top too.  Oh and then I felt bad for not having a vegetable, so I threw carrots on top.  Makes no sense as I type this.  So now that I’ve written it all out, it seems like a completely nonsensical thought process, but who cares because it was delish!!!!!

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I was really excited to read the daiya label saying it had no allergens and was even made in a facility without allergens, and then I gave a piece to P to try and he wanted nothing to do with it.  Whatever, more for me.  It’s frankenfood anyway, so I’m kinda glad he didn’t like it.  I haven’t caved and bought faux foods in soooo long, but daiya is really dang good.  Back to real food…

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Baked spaghetti with spinach and goat cheese.

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Full disclosure, I made this the night before Kyle left, so the leftovers were what I actually ate while he was away.  Lest you think I did that whole pan for myself.

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Ugh.  The worst of the worst (effort wise, not taste – it was delicious) was this Amy’s GF DF mac n cheese.  As you can see I felt guilty about the veggie situation again and threw carrots on the problem.  I’m the lamest.

I have no more photos and that’s probably for the best.  The Halloween candy is the biggest source of danger.  The good news is that P and I haven’t skipped exercising a single day while he’s been gone so that’s worth noting.

Kyle’s home for one day this weekend then he’s off again, so I really have to get my act together.  I cannot continue on eating this way.

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This munchkin keeps me busy all day long (that’s a fake injury under than band-aid that he insisted he wear).  I don’t even know how he remembers what a band-aid is since he’s only worn one once several months ago when he burnt his thumb, but sure enough, he hit his hand on something and instead of the usual kiss to make it all better he surprised me by asking (demanding?) a band-aid.  Hilarious.  I obliged and out of convenience he switched which finger needed the band-aid right before I applied it (because it would have been in the way if it were on his thumb sucking thumb).  He was super excited by it when I took this picture but announced “all done, bye bye band-aid” 4 seconds later.  Gotta love it.

Gluten and dairy free cut out cookies

I was feeling (uncharacteristically) crafty last week and decided to channel that energy into something baked.

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It’s always difficult when the mood strikes at night because then it’s kinda a gamble to see what I have on hand…but I made it work.

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They puffed up and spread too much but tasted delicious so I’m posting how I made them with an addendum to CHILL THE DOUGH beforehand.  Don’t skip this step!!!  Otherwise you’ll have fat ghosts and plump bats like I did.

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I made these for a pre-trick or treating get together so naturally I wanted them to be allergy friendly.  

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Gluten and dairy free cut out sugar cookies [nut free, dairy free, sesame free, soy free, wheat/gluten free]

Ingredients:

  • 1/2 cup coconut sugar
  • 1/2 cup cane sugar
  • 1/2 cup softened coconut oil
  • 1 large egg
  • 1 tablespoon water 
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ tsp xantham gum 
  • 2 cups gluten free all-purpose flour (I used TJ’s blend)

Directions: 

Pre heat oven to 350 degrees F. 

In a large bowl, cream oil & sugar at medium speed.  Add egg, water, vanilla, salt, and cinnamon and blend until mixed well.

Add xantham gum and flour and mix at a low speed until combined.  Cover and REFRIGERATE FOR >1 HOUR!! 

Roll out dough onto a lightly floured surface, about ¼” thick.  Cut out with cookie cutters and place on greased baking sheet.  Leave space between cookies.  Reform and roll out scrap dough and continue cutting more cookies.

Bake 10-12 minutes. Remove from oven and let cookies cool five minutes on cookie sheet before removing onto a cooling rack. Cool completely before decorating. 

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Not amazing, but good enough to please toddlers.  And adults, actually.

They were pretty tasty.  :)

The Weekly Menu

I feel like I need more vegetables in my life.   This past week was just SO dang packed with candy and sugar and (leftover birthday) treats.  Oof.

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Here are the dinners I made.

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Taco salad.  Again.  Can’t get over how simple the salsa + chicken in the crockpot is.  And it makes perfectly shredded flavorful chicken that pulls apart in seconds.  At least there was lettuce.  Chips were plentiful as well.

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I used this recipe for chicken shiitake and wild rice soup as inspiration but went a little in my own direction to streamline the cooking process.  Turned out great!

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I love soup.

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This is the only pic I took of the fig balsamic roasted pork tenderloin.  It was SO easy – I actually used my Staub pot because I seared it first, before adding the marinade and putting it in the oven.  But it was still a super simple dish.  I just mixed TJ’s fig butter with balsamic vinegar and coated it on top…and BAM.  Flavor.  We had it with roasted red potatoes and peas.

No pics of market on Wednesday or the sausage and kale quinoa skillet.  Oops.  The saute was the same as the previous week’s though.

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This em-effer (creamy butternut leek noodles) was the highlight of the week for us.

Kyle loves all of Jessica’s recipes and we basically refer to her as the “bacon blogger”  – which isn’t too far off I suppose – so when I told him this was on the menu he was skeptical, until I said it was a bacon blogger recipe.  Instantly converted.

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Naturally he loved it.  I used soy creamer instead of cream and nooch instead of parmesan cheese, but didn’t tell him.  I also used GF noodles because I try not to eat much wheat and had had mega cookie overdose the previous day.  P ate plain noodles (the first time he’s had spaghetti) and some of the squash.

Here’s how good this recipe was…Kyle ate brussels sprouts.  [I didn’t tell him but whatever]  It’s not in the OG recipe but Jessica suggests to swap half the leeks for brussels and I decided that sounded awesome.

We have leftovers, miraculously, which I’m sure will be a source of contention in the house.

And now it’s onto the next week.  I may not post about it though, because Kyle’s leaving tomorrow so it’s gonna be a lot of random crap thrown together.  Mostly squash and zucchini.