Hungry Hungry Hippie

Author Archive: Elise

About Elise

I’m a nurse. An exercise lover. A whole foods connoisseur. A health enthusiast. And I have IBS. No need to cue the sappy violin music yet... I’ve found that eating a mostly plant-based diet has allowed me to continue to live and love life to the fullest. Although moderation isn’t something I do well, I’m 100% devoted to giving my body pure, wholesome, quality food. Nutritious and delicious, all the time. Hungry Hungry Hippie is a way for me to share my daily dealings with food, fitness, and everything in between.

The weekly menu

Ever since Gena’s cookbook introduced me to the combo of lentils and roasted cauliflower I have been super into it. For this meal, the only real effort in terms of prep was roasting the cauliflower and making the dressing. Beyond that it came together quite quickly, especially since I cooked the lentils in the rice cooker. The dressing was a cross between a vinaigrette and a creamy dressing, thanks to the tahini. I basically kept the ratio I typically use for vinaigrettes, but used tahini instead of oil. I used apple cider vinegar as my… Read more >

November 7, 2019 Uncategorized Read more >

Miso delicata salad

This kale salad with wild rice, roasted delicata squash, and roasted walnuts was super yummy so I thought I’d share. I finally found a second to blog! Let’s celebrate! Another feat worth rejoicing? I finally broiled walnuts without setting off the smoke detector! I feel like 99% of the time I am racing to the oven to rescue nuts on the verge of turning to ash, even though I always set the timer. Why am I continuously thinking I can multi-task with this?! The rest of the meal was pretty hands off. Delicata squash is… Read more >

November 2, 2019 Uncategorized Read more >

Lunch salads

Lettuces I love: arugula and kaleToppings I love: candied nuts and cheeseComponents to bulk prep: farro and wheat berries Dressings: lemon miso vinaigrette or balsamic vinaigrette Side piece: carrots carrots and more carrots Summer version: zucchini, slivered almonds, wheat berries, feta, dried cranberries, peas, and candied pecansFall version: roasted butternut squash, avo, candied walnuts, pomegranate arils Thai version: cilantro, avo, sweet potatoes, almonds, and spicy soy miso dressing Serving size: massive Consecutive days I’ve eaten this: lost count. What’s your fave salad topping right now? Share in the comments and warm my hippie heart.

October 10, 2019 Uncategorized Read more >

The weekly menu

I’m playing catch up on all these dinners!! I can’t recall if I mentioned it on the blog or not but I’m eating more dairy and gluten these days. You probably noticed that with all the pizza photos from the summer (although to be honest, I mighhtttttt like the simple mills almond crusts more than my home made dough). Because my gut remains so unpredictable (despite my best efforts), I have decided to stop stressing myself out about it and just accept that some days it will hurt and I will be bloated and it… Read more >

October 9, 2019 Uncategorized Read more >

The weekly menu

Dinner bell! We got some last minute summer fare in with the artichokes! And maybe slaw is in the same category, since I associate it with BBQs and picnics, but we seems to have it all year round since our CSA is forever providing us with cabbage. I roasted the chicken and sausages in the oven and used the leftover portion (about half of a chicken breast and two sausages) to make a soup for lunches that week (I deglazed the juices from the bottom of the pan and then sautéed with with onion, carrots,… Read more >

October 6, 2019 Uncategorized Read more >