Girl With the Hipster Glasses

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Cappellos Lasagna “Everything Bagel” Crackers

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Cappello's Lasagna Noodle "Everything Bagel" Crackers

 

Sometimes I find myself in serious need of something crunchy and carby. I generally don’t keep chips or crackers around but every now and then I get a craving that only something perfectly crispy and chip-like will satisfy. This recipe developed through one of these moments. I really wanted something but not badly enough to actually put on pants leave the house to go get it from the store. I had some of Cappello’s lasagna noodles in the freezer and my wheels started spinning.

I knew from working with Cappello’s lasagna noodles before that they crisp up nicely when baked so I thought I might try my luck with making them into chips. I had recently bought a bottle of Trader Joe’s “Everything but the Bagel” sesame seasoning blend and it seemed like the perfect savory flavor profile. Alas, lasagna noodle crackers were born. 

Trader Joe's "Everything but the Bagel" Seasoning

Calling this recipe simple is an understatement. You literally just brush some olive oil on these puppies, season them, and then wait patiently for a whole 7 minutes. Instant gratification. 

I used the Trader Joe’s blend to season but the world is really your oyster when it comes to adding flavor to your chips. Put together your own “everything bagel” blend using sesame seeds, onion powder, garlic powder, and salt. 

Cappello's Lasagna Noodle "Everything Bagel" Crackers
Quick, easy, crunchy, satisfying snack
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Prep Time
5 min
Cook Time
7 min
Prep Time
5 min
Cook Time
7 min
Ingredients
  1. Cappellos lasagna noodles
  2. Trader Joe's "Everything but the Bagel" sesame seasoning blend*
  3. Sea Salt
  4. Olive Oil
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Break your lasagna noodles into rough square pieces.
  3. Brush or rub noodles with olive oil.
  4. Sprinkle with seasoning of choice.
  5. Bake for 7-10 minutes, checking in after the 5 minute mark to be sure that they don't burn.
  6. Remove them from the over just as they begin to brown.
  7. Let cool for a few minutes before eating.
Notes
  1. *(or any other seasoning that you have/like)
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/

Braised Coconut Chickpeas with Sun-dried Tomatoes and Spinach

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I posted a photo of this recipe on the ‘gram last week and I had a request for the recipe. Since the recipe is not my own, I thought I’d just create a blog post linking to it and offering some tips for making it your own. 

This recipe was actually a staple in my rotation back in 2012/2013 when I was living and working in Manila, Philippines. This moment in my life is near and dear to my heart for a number of reasons, one of which being that it was the moment when I really started to enjoy cooking and experimenting with recipes. 

When I consider that kinds of foods that I’m attracted to, it makes perfect sense to me that I was so in love with this recipe. It’s essentially a dairy-free curry with coconut milk, chickpeas, and delicious veggies. A recipe after my own heart.  

When I used to make the recipe, I followed exactly as directed. This time around, I thought it would be fun to play around with adding some dried ancho peppers in to amp up the flavor. I will say that the next time I make this recipe I might add less sun-dried tomatoes. Maybe the ones that I used were particularly potent but they were kind of a lot for me. Now that it’s back in my life, I’m also excited to add some different kinds of greens to the mix and maybe event swap out the chickpeas with another kind of legume. 

This recipe also comes together quick! Perfect for when you’re operating under a time crunch or when you just want to make something healthy with little fuss. If you’re using dried chickpeas, make sure you prep and cook them ahead of time so that they don’t slow you down. 

Click over to the original recipe here. 

Flourless Scallion “Pancake”

By: comment

Hey yall, 

I had a request for this recipe on the gram so I thought I’d go ahead and post it. I call it my version of a scallion pancake. In reality, it’s eggs with some seasoning that kinda make you feel like you might be eating something yummy at a Chinese or Korean restaurant. It’s one of my go-tos when I want to  add a little flare to my breakfast. It pairs well with just about anything but I especially love it in a bowl with some rice (regular or cauli) and some veggies seasoned with basic spices and sesame oil. 

Ingredients: 

  • 2 eggs
  • 2 scallions, chopped
  • splash of coconut aminos (about 1 tsp)
  • slash of fish sauce
  • salt and pepper to taste
  • 1 T coconut oil
  • sesame oil to taste

Directions: 

Whisk together all the ingredients in a bowl (I suggest saving a little bit of the chopped scallion for garnish).
Add coconut oil to a large non-stick skillet over medium heat.
Swirl the oil around so that it coats the pan.
Add the eggs to the skillet and allow to sit untouched for about 3 minutes.
After 3 minutes, use a spatula to flip your “pancake.”
Allow to cook for another minute or so.
Drizzle with sesame oil and serve.

Grain-free Chocolate Tahini Granola

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img_2037Ciao ciao, 

Quick update with the recipe for the granola that I posted on IG earlier this week. I’m really more a savory girl so this super nutty, no-sugar-added, rendition is just perfect for me. I made mine grain free but you could easily add some whole grain oats into the mix if that’s your jam. Hope you enjoy! 

Grain-Free Chocolate Tahini Granola
Nutty, grain-free treat
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Prep Time
5 hr
Cook Time
45 min
Total Time
1 hr
Prep Time
5 hr
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 TBL coconut oil
  2. 1 TBL tahini
  3. 1 TBL cacao powder
  4. 1/4 tsp sea salt
  5. 1/2 C raw cashews
  6. 1/2 C raw walnuts
  7. 1/2 C coconut flakes
  8. 2 TBL sesame seeds
Instructions
  1. Preheat the over to 300 degrees celcius and line a baking sheet with parchment paper.
  2. Add the cashews and walnuts to a food processor and pulse 4-5 times.
  3. Add the coconut flakes and pulse another couple of times.
  4. In a medium saucepan, over low heat, add the coconut oil, tahini, cacao powder, and salt and mix with a spatula.
  5. Turn off the heat and add the chopped nuts and coconut flakes to the saucepan.
  6. Use the spatula to combine.
  7. Spread the mixture over the parchment paper in a even layer.
  8. Bake for 40-45 minutes until toasted to your liking.
  9. Let sit on pan for 20 minutes before eating or storing in an airtight container.
Adapted from Zenbelly
Adapted from Zenbelly
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/

 

Super Simple Treats: Simmered Figs with Pistachios

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Shared this super simple recipe on my instagram last week and decided to make it official on the blog. All you need are some figs (I used frozen figs from Trader Joes), a bit of coconut milk or cream (less than 1/4 C should be fine), and some fresh shelled pistachios. Place the figs and the coconut milk in a small skillet. The amounts are really up to you, but you want enough milk to allow the figs to comfortably simmer for at least 5 minutes without starting to sear. Cover the skillet and put over low heat. After about 3 minutes or so, once the figs have begun to soften and the sugars have started to release, remove the cover and continue to let simmer until the milk has evaporated. While the figs are cooking, chop pistachios to your desired liking. Once figs are done, transfer them to a small bowl and sprinkle with pistachios. So easy and delicious!  

Coconut Cherry Dessert Rice

By: comment

cherryrice

Ciao ciao, 

I’ve been making this dessert in varied versions for the past few months and I finally decided to post it. It’s so simple that it never occurred to me to posted but then I realized that super simple can be a good thing when it comes to food-making. This treat is great when you’re craving something rich but want to stay away from breads and other glutenous foods. Simmering the fruit in coconut cream allows the natural sugars to release and create its own syrup so there is no need to add more sugar. The richness of the cream along with the starchy carb goodness of the rice makes this dessert feel sinful despite its clean nutritional profile. I highly recommend experimenting with different fruit/combinations. I can attest to the deliciousness of using frozen mango and figs instead of cherries. Amazing. 

Coconut Cherry Rice
Serves 1
Hearty, warm dessert.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1/2 C cooked white rice
  2. 1/2 C frozen cherries (I used sweet dark cherries from Whole Foods)
  3. 1/4 C full-fat coconut cream or milk
Instructions
  1. Cook the cherries and coconut cream in a small sauce pan over medium-low heat for 5-10 until cherries are soft and maybe even begin to burst. You want the juices to release and the texture to be somewhat thick.
  2. While the cherries are cooking, heat rice (either in microwave or using a separate pot on the stove).
  3. Once cherries are ready, pour the mixture over the rice.
Notes
  1. You can do this with any fruit that you'd like. I loooove doing this with mango as the taste mimics the mango sticky rice found at Thai restaurants.
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/

Bluffin with my Muffin? Chocolate Chip Tahini Muffins with Butternut Squash

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chocotahini

Hey guys, 

In my attempt to be better about posting, I thought I would be more diligent about passing along recipes that I’ve made and enjoyed. I tried this recipe for the first time last week and I quite enjoyed it. I had a can of pumpkin to finish up and an urge to do some baking so I googled and found this great recipe for Pumpkin Tahini from NerdyBites. I LOVED that it used tahini because…it’s amazing and it should be used for things besides hummus. 

After making these the first day, I was so pleased that I decided to make another batch adding my own little inflections. Three people had the pleasure of eating these muffins and they all approved. Thus, I blog.  

It’s free of gluten, grains, refined sugars, and dairy.It’s also SUPER simple. It has a touch of sweetness but not too much. My friend Mandy said she was actually fooled into thinking it was a “real” muffin, which takes the idea of “bluffin with my muffin” to a whole notha level. She also insisted that I put the phrase in the title of this post because it gave her a “deep chuckle.”

Chocolate Chip Tahini Muffins with Butternut Squash
Serves 4
Moist and delicious grain-free muffin
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1/2 mashed ripe banana
  2. 1 egg, whisked
  3. 1/2 cup tahini
  4. 1/4 cup butternut squash puree
  5. 1-2 Tbl Honey or maple syrup (I didn't want mine to be too sweet so I used about 1.5 TBL)
  6. 2 TBL coconut flour
  7. 1 teaspoon pumpkin pie spice
  8. 1/2 teaspoon baking powder
  9. 1-2 TBL semi-sweet chocolate chips**
Instructions
  1. Preheat oven to 350 degree F.
  2. Use a fork to smash the smashed banana in a large mixing bowl (make sure you really smash up the banana and try to get rid of the clumps as much as possible)
  3. Add the egg, tahini, butternut squash puree, and honey and combine
  4. In a smaller bowl, whisk together coconut flour, pumpkin
  5. Add the dry ingredient to the well and stir to combine
  6. Line four muffin tin slots with baking cups and distribute the mixture evenly
  7. Bake for 35 minutes.
  8. Remove from oven and let cook on a cooling rack for 3-5 minutes before devouring.
Notes
  1. *make sure you stir to get the thicker parts of the tahini as well
  2. **Make sure to check the ingredients on your chocolate chips for ingredients that you might be trying to avoid such as dairy or soy
Adapted from NerdyBites
Adapted from NerdyBites
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/

 

 

Performance Paleo Cookbook + Asian-Marinated Flank Steak Recipe

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Tender Asian-Marinated Flank Steak

(Photo Credit: Stephanie Gaudreau of StupidEasyPaleo)

Hi there!

I’m really excited to bring you guys another cookbook review. Despite my lack of posts lately, I’ve still been cooking regularly and trying some new things. Some of my favorite recipes at the moment come from The Performance Paleo Cookbook written by Steph Gaudreau over at StupidEasyPaleo. If you’re not familiar with her site, I HIGHLY encourage you to check it out. Whether paleo is your thing or not, she offers some great information, advice, and recipes for anyone who is looking to live a healthy and full life. The Performance Paleo Cookbook focuses specifically on how to craft your diet to maximize results from all the effort that you put in at the gym. Steph’s recipes include a variety of nutrient-dense meals that provide ample protein, fat, and carbs to fuel strong muscles. The book is organized into sections including “Pre-workout Snack,” “Post-workout Refuel” and “Protein-packed Meals to Build Strength.” Steph was even kind enough to cater to our sweet teeth (yeah, I know, that’s a little weird) in the “Tasty and Nutritious Treats” section. Some of my favorite recipes that I’ve tried so far (aside from the one I’m sharing with you today) include the “50/50 Meatballs with Blackberry Balsamic Glaze” and the “Saddleback Sweet Potatoes.” Absolutely yum. Check out the book on amazon! 

 

At some of you might of seen on my instagram last Sunday, I made a mini-feast of steak and veggie sides for dinner with my friend Don. I marinated the steak using the recipe from this book and it was so amazing that I was inspired to share. Hope you guys enjoy! Also, I thought I’d feature Steph’s gorgeous photography at the start of the post but you can see what my version of this dish looked like below. 

TENDER ASIAN-MARINATED FLANK STEAK
Ultra-tender beef with flavors of ginger, garlic and green onion
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Ingredients
  1. 1 lb (454 g) flank steak
  2. 2 garlic cloves, peeled and smashed
  3. 1” (2.5 cm) piece ginger, peeled and sliced into thin coins
  4. 3 green onions (2 oz [57 g]), white and light green parts, roughly chopped
  5. ¼ cup (59 mL) coconut aminos
  6. 2 tbsp (30 mL) lime juice
  7. 2 tsp (10 mL) dark sesame oil
  8. 1 tsp fish sauce
  9. 1 tbsp (15 mL) coconut oil
Instructions
  1. Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.
  2. Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
  3. Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.
Adapted from From The Performance Paleo Cookbook
Adapted from From The Performance Paleo Cookbook
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/
 asiansteak sundaydinner


 

Smoky and Spicy Nut and Sesame Seed Blend

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Sometimes you just need a snack….a delicious, healthy, filling, flavorful snack. I got you.

Nuts have been my main and favorite form of snack for years and has become absolutely critical to my new found paleo life. While I have no problem eating them, all of them, raw, straight from the plastic bags that Trader Joes distributes them in, sometimes it’s nice to jazz things up. This recipe is Jazz at its best. Simple and yummy. If you’re into smoky flavors, this is all you.

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Smoky and Spicy Nut and Sesame Seed Blend
Original recipe from Oh She Glows

Gather
1/2 C cashew halves
1/2 C raw while almonds
1/4 C + 2 T unsweetened coconut flakes
1 T sesame seeds
1 T coconut aminos or low sodium tamari
1/4 tsp pure maple syrup
1/4 tsp sea salt
1/2 tsp sweet smoked paprika
1/8 cayenne pepper

Do
1. Line baking sheet with parchment paper and preheat oven to 350 degrees F.
2. Add nuts and seeds to a large bowl.
3. Combine wet ingredients and spices together in a small bowl.
4. Pour wet ingredients over dry and combines well, using a spatula get all of the wet ingredients and to thoroughly coat the nuts and seeds.
5. Spread nuts in a thin layer on parchment paper.
6. Bake at 325 for 10 minutes. After 10 minutes, remove sheet from oven, stir and return to oven for another 10 minutes.
7. Allow to cool for 10 minutes and then eat…or store in a glass jar or air tight container.

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Chocolatey Pumpkin-Spice Latte

By: comment

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You guys may not know this about me but I’m really into fall. You know, the season. Upon moving to LA, one of my major concerns was the lack of seasons to be had in this city but I was determined to keep fall alive no matter what the weather gods had in store. As I sit here, recovering from the heatwave of 100+ temperatures that we had last week, I am not discouraged. Summer got its last hurrah and now it’s fall’s time to shine. What better way for fall to make its annual debut than in a delicious drinkable milky treat?

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I used to be a big Starbucks girl. I’m embarrassed to say that I made many a pit stop in downtown Chicago on my way to my high school to spend six bucks on a something sugary in grande size. In my older age, I rarely find myself at the coffee chain, largely because I realized that there is so much better coffee to be had for my money. While I have numerous independent coffee shops that I frequent for quality beans, these places don’t typically offer the fun seasonal drinks for which Starbizzle is known.

Being the paleo girl that I currently am, the thought of buying myself one of these drinks, even as a treat, kind of repulses me. All the sugar and weird chemicals in those flavored syrups make even the tastiest of seasonal beverages so much less appealing. It occurred to me that the best way to deal with this situation was to hit up the kitchen….

This recipe is super simple, requiring just a few ingredients and a little time. The great thing about it, like most homemade versions of things, is that you can customize it to your tastebuds. I tend to like my lattes on the creamy side, without too much sugar so that the flavors of the coffee come through. This recipe caters to these preferences but feel free to adjust ingredients as you see fit. It’s also vegan and paleo friendly. 🙂

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Serves 1

 

Gather:

1/2 brewed coffee of your choice (I used this amazing snickerdoodle flavored decaf that I got from the farmer’s market)

1/2 C coconut cream (or milk. I used cream because it’s thicker and creamier, like I prefer)

1/4 C unsweetened vanilla almond milk (I use the Trader Joe’s brand)

1.5-2 TBL pumpkin puree (I used the one from Trader Joe’s)

1 tsp raw honey* (or more if you have an intense sweet tooth but remember there’s sugar in the chocolate too!)

1 TBL dairy-free chocolate chips

1/4 tsp pumpkin pie spice

1 T vanilla extract

1/4 tsp cocoa or cacao power for sprinking on top

 

*For strict paleo version, use agave or another vegan-friendly sweetener. You could also omit all together and add another TBL of chocolate chips. 🙂

Do:

1) Brew coffee if not yet brewed.

2) Add coconut milk, almond milk, pumpkin puree, honey, and chocolate chips to a small saucepan over medium/medium-low heat.

3) Stir regularly until all ingredients have combined, chocolate chips have melted, and mixture is well heated.

4) Keeping the saucepan over the heated eye of the stove, turn off heat and add pumpkin pie spice and vanilla extract. Stir until combined and dissolved.

5) Pour mixture into the bottom of your coffee mug and pour hot brewed coffee over top.

6) Sprinkle cacao power and more pumpkin pie on top.

7) Indulge.

 

Happy Fall!