Places to shop for kids’ toys and gifts that aren’t amazon or target 11 Mar 9:36 AM (7 months ago)
This post is catered to local friends, but many of the stores here in Davis have online shopping so feel free to support local from afar!
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!
Sorghum seed bread 16 Dec 2024 3:25 PM (10 months ago)
I was cleaning out the pantry (that end of the year task that really makes you want to get your life together) and found some sorghum flour that needed to be used so I set to work on a gluten free bread recipe. I wanted a yeasted type rise but didn’t have any gums on hand so I decided to go with psyllium husk. Yes, it’s probably not in others’ pantry, but it was in mine 
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!
Chickpea veggie burgers 24 Jan 2024 8:43 PM (last year)
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.
Creamy Butternut Casserole 21 Jun 2023 2:10 PM (2 years ago)
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!?
Stone fruit and corn quinoa salad 5 Jun 2023 10:00 AM (2 years ago)
I never know what to title these big salads that have 10 different ingredients, all as equally as important in their presence. Oh well!
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!
Ranch Scramble Slaw Bowl 27 May 2023 9:59 AM (2 years ago)
This was born out of random kitchen ingredients, like all the best recipes are, and was so good I had to record it so I’d remember to make it again.
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
Japan! 27 Apr 2023 8:32 AM (2 years ago)
We went to Japan and it was amazing.
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.
Romaine calm 18 Mar 2023 10:03 AM (2 years ago)
I don’t want to promise things I can’t deliver but I have FINALLY gotten my site fixed (turns out paying an expert to de-bug it is really the fastest way to go). So here I am! Saying hi, but not locking myself into anything permanent in the near future. Turns out instagram is a really fun and fast way to share things and connect.
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!!
T.O. 28 Jan 2021 12:35 PM (4 years ago)
I’ll be back when I’m back, but I’m taking a little break for now
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.
Glorious day 21 Jan 2021 9:22 AM (4 years ago)
I feel so energized and renewed and I hope you all are feeling the same.
I don’t really feel like posting much about food or recipes in this moment, because I’d rather be riding this joyful mood out with my kids…
Kyle’s been out of town slightly more than usual because this is a key time for the business, so that’s still hard, but in spite of that, I’m still feeling so much optimism. There is a glimmer of light these days and it feels nice to have that hope again after fearing the darkness would swallow us all. You know what I mean?
So I am just saying a quick hi!
