High protein cottage cheese waffles [gluten free]

Ingredients:

• 2 cups (full fat) cottage cheese
• 4 eggs
• 1/3 cup coconut oil, melted
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1 cup blanched almond flour
• 1 cup whole rolled oats
• 2 tsp baking powder
• 1/2 tsp salt

Instructions:

Combine cottage cheese, eggs, melted coconut oil, sugar and vanilla in the blender and blend until smooth.  Add almond flour, oats, baking powder, and salt and blend again until pureed.

Let batter sit while the waffle iron heats up.

Spray waffle iron with oil and pour batter in.  Wait until the waffle iron changes color to know they are done. FYI – it felt like it took way longer than it normally does for them to cook, but I just waited and they were perfect.

Spray iron between batches as needed.

I didn’t calculate the stats on these, but a rough estimate is ~10 grams of protein per waffle quarter wedge.  So if you have 3-4 for breakfast you have already kicked off the day with a solid 30-40 grams of protein!

My first choice when looking for something cute and unique is ALWAYS Avid & Co. or Avid Reader.  They are both well stocked with the most adorable items that give my kids big time heart eyes.

You shop at both Avid & Co. and Avid Reader online.  The former is toys, while the latter is books, but if you’ve ever been in to Avid Reader, you know it is SO MUCH MORE than books.  Pokemon socks, craft books, cute Davis mugs, etc.  My kids love the upstairs young reader section as well as the Usborne section.

Next up we have Davis Cards & Games.  This lovely place has stuff for the whole family – from puzzling competitions to pottery and painting, Dungeons & Dragons to Pokemon.  Both kids have had their birthday parties here and attended camps.  It’s a wonderful spot, run by the nicest staff.  They also have a stellar selection of board games and puzzles.  Gift cards here are always a good call

Another local spot that is great for crafty types is The Paint Chip.  It has art supplies aplenty, as well as yarn for knitters, and arts and crafts kits for kiddos.  The Paint Chip also does framing once you’ve finished whatever masterpiece you’ve been working on.

Moving on to websites, we have uncommon goods, Glo Pals, and fatbrain toys.

We also love monthly subscriptions services and have done both Kiwi Co. and Little Passports.

None of this is sponsored, I just wanted to give ideas for those looking to minimize their dependence on amazon and target.

Add your own faves in the comments section! Especially if you have a local business that ships!

As promised on instagram, I would post the recipe if it turned out and here I am to make good on my promise!

SORGHUM SEEDY BREAD

Ingredients:

• 20 g psyllium husk powder
• 450 g warm water
• 15 g sugar
• 15 g apple cider vinegar
• 1 packet rapid rise yeast
• 150 g sorghum flour
• 150 g GF all purpose flour blend (I used cup 4 cup dairy free)
• 10 g salt
• [for topping] 2 tbsp flax or sunflower seeds (or poppyseed/hemp seed/whatever)

Directions:

Add psyllium husk powder and water together and stir so it makes a gel.  Then add sugar, ACV, and yeast.  Stir again and set aside so yeast can bloom.

Meanwhile, pre-heat oven to 350 degrees F, add flours and salt together in a (separate) large mixing bowl and stir to blend.

Add the gelled mix into the flour and mix well.  It will be a sticky dough.

Scoop into a baking pan lined with parchment paper and top with seeds of your choice.

Once the oven is ready, add the loaf pan to the oven along with a bowl of water.

Bake for 40 minutes and then remove the bowl of water and bake for an additional 20 minutes.

It should be done after that so wait for it to cool and then slice and enjoy!

I wrote down a recipe!

If you follow me on instagram, you know I cook all day long, but I don’t measure or record anything because I just don’t have time for it.  And yet!  And yet!

Here I am with a delightful new recipe for you all.

Chickpea Veggie Burgers

Ingredients:

• 1 can chickpeas
• 1 cup raw walnuts
• 2 pieces of kale, de-stemmed
• 1/2 cup pumpkin puree
• 1 tbsp minced garlic
• 2 tbsp ground flax
• 1 tsp salt
• 1/2 tsp paprika

Directions:

Pulse everything together in a food processor.  Scrape down sides needed so you don’t over blend but the kale gets chopped and fully incorporated.

Scoop onto parchment lined baking sheet.  Form 6 patties.

Bake at 425* x 25 minutes.

Remove and let cool slightly.  Then flip them and and put them back into the oven for another 10 minutes.

Let rest a bit before serving (they will firm up as they cool).

Naturally, I made buns as well.

I used this recipe from King Arthur Flour for the burger buns and it was super easy.

The hands on time was minimal, and they turned out beautiful and so delicious.  Soft and light, but rich enough to taste like more than just bread.

Here’s the screen shot that I shared on IG.

PERFECTION.

Happy veggie New Year.

As promised, here’s the recipe for the creamy butternut squash casserole I showed on instagram the other day…

Creamy Butternut Casserole with Broccoli

Ingredients:

• 1 lb pasta (shells)
• 1 can pureed squash
• 1 pint heavy cream
• 2 c water
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 2 tbsp coconut sugar
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 bunch broccoli, florets chopped
• 4-6 oz cheese (sharp cheddar or parmesan)

Directions:

Combine pureed squash (I used butternut but pumpkin works well too) with cream, water, olive oil, garlic, nutmeg, salt and sugar.

Stir in noodles and chopped broccoli so that the liquid goes in all the nooks and crannies of the pasta.

Fold in half the cheese and then pour into a greased casserole dish.  Top with the remaining cheese.

Bake for 45-50 minutes at 350º F.

DIG IN!

To make vegan, swap the heavy cream for alt milk and use another kind of cheese (Kite Hill is a fave, but Daiya melts well).

You could also swap any veg for the broccoli – chopped spinach or kale would be A+.  It already is veggie packed with the pureed squash, but why not sneak even more nutrients in!?

I decided on stone fruit and corn quinoa salad because even though I used nectarines, you could use peaches, plums, or apricots, too!  It’s a very summer themed salad with the corn and basil, too.

Stone Fruit and Corn Quinoa Salad

Ingredients:

• 3 nectarines
• 3 ears of sweet corn
• 2 cups quinoa (cooked to yield ~4 cups quinoa)
• 1 bag slaw mix (or 1 cabbage, shredded + 4 carrots, shredded)
• 1 small head of lettuce (I used sorrel, but romaine, red lettuce, whatever will work)
• 1/2 cup basil, chopped
• 1/2 cup mint, chopped
• 1/4 cup cilantro
• 6 oz feta (or cotija)
• creamy dressing (below)

Creamy Dressing:

• 1/2 cup plain greek yogurt
• 1/2 cup mayo
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp salt

Directions:

Cook quinoa per package instructions (2:1 ratio of water to grain).

Meanwhile, mix dressing and toss with slaw mix and greens.

Cook corn with preferred method* and stir into the slaw.  Chop herbs and mix half of them into the slaw while reserving the rest for on top.  Slice fruit.

To serve, put quinoa on a large platter, then layer the salad on top.  Add the fruit slices on top, followed by the herbs and crumbled feta.

*I didn’t want to hassle with steaming it, so I just shucked it, washed and scrubbed it, and microwaved it in 45 second intervals, turning it between.  Approximately 4 times.  You could steam it or grill it in advance.  You could also have it raw in the salad (it has a lovely crunch that way).  You could also use frozen corn!  Options aplenty.

There you go!  Enjoy!

Everyone loved it, and the prep isn’t too labor intensive, especially if you take a few shortcuts like buying ranch dressing and eggs already hard boiled (and a few other things I will note in the recipe).

I didn’t this time, but I’m definitely not above it in the future

Ranch Scramble Slaw Bowl

Ingredients:

• 1 can black beans
• 3 sweet potatoes + 1 tbsp olive oil
• 1 small head romaine
• 1/2 head cabbage
• 1 cup shredded carrots
• 1 small bunch chard
• 1 avocado
• 6-8 eggs, hard boiled
• 1+ cup buttermilk ranch dressing (or entirety of recipe below)

Buttermilk Ranch Dressing:

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk (or whole milk + 1 tsp apple cider vinegar left out to curdle)
• 1 tbsp chopped dill
• 1 clove garlic
• 1 tbsp chopped parsley
• 1 tbsp chopped chives
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

Wash and chop greens, then toss in ranch dressing.

Roast sweet potatoes but chopping and tossing in olive oil and then baking for ~25 minutes at 375 degrees.

Cook eggs in boiling water for 7-8 minutes.  Remove from heat, drain, and add ice until they are cool enough to handle.  Then peel and chop them.

Make bowls with the slaw, the roasted potatoes, black beans, eggs, and avocado.

Serve and enjoy!

*Shortcuts
-use a slaw mix or use whatever random greens you have on hand. I used chard from the garden, but kale, spinach, whatever will do.  You definitely need the cruciferous crunch of cabbage and carrots though, but I love the combo of that with a more soft (wilty) green like romaine.
-buy eggs already hard boiled
-use store bought buttermilk ranch, but make sure it’s a thick one

 IMG_4921

If you’ve ever been considering it, it’s a must!

The culture is kind and safe and respectful and clean and just so so so wonderful!

I saved all my IG stories into highlights in case you want the play by play of Tokyo to Hamamatsu to Kyoto to Osaka.

We saw tons of beautiful temples and torii.

Tried new pastries (with some favorites getting a repeat) every morning.

Got exercise walking 10-15 miles a day (and biking!).

Enjoyed tons of family time.

Saw alllll the cherry blossoms.

Sampled hundreds of konbini.

Loved eating right off the grills.

And basically just enjoyed every second of seeing another culture.

For those who haven’t been following on my IG, I’ve been up to the same old same old…

Cooking and baking for these kids who are non stop growing.

They are turning into full on foodies and I am quite proud.

I love when they help me in the kitchen.

Anyway, as I was alluding to at the start, I’m not sure how regular my appearance will be here, but I am happy that you guys will be able to access old links for recipes again.  So many people were asking for specific favorites and I was sad that the content wasn’t accessible.  And equally crushed that I couldn’t read my own posts because they are truly like a mini journal/time capsule at this point.  It’s so fun to look back and have a full decade documented – from trips abroad to parenting two babes (and all the mundane in between stuff!!).  I’m glad HHH is back online.

Now if I make something and post it on IG and I get recipe requests I have this platform

Hungry Hungry Hippie is back baby!!

I’m still on instagram all day long, though, which is my main way of interacting with other humans. So if you are so inclined, feel free to say hi to me there (@elisehippie). I used to have a private account because I only showed kid and family stuff, but in the couple of past years I’ve found it to be a really fun place to engage with everyone via stories. Lately, I’ve been finding it easier to share food stuff there too.