Hungry Haley

it's more than food

Cinnamon Raisin Breakfast Cakes (Vegan, Freezer-Friendly!)

Haley HansenComment

 I've recently fallen in love with scones. And I know I say that almost every time I discover an indulgent food, but this time it's for real. The other day, I treated myself to the first one in a LONG time. It was cinnamony and raisiny and full of oats (and probably not vegan or gluten-free) from Black Market Bakery in Costa Mesa and I polished off every last warm, sweet crumb. 

About a week later, I got "sconed" again - get it? Kind of like "stoned", but we all know I don't that ain't my kind of candy. Anyway, I found a recipe from Eat Good 4 Life and hosted a late-night baking-sesh with me, myself, and my beloved, indestructible Kitchen-Aid stand-mixer. 

I've never been "under the influence" before, but the combination of fresh blueberries + crispy, sugary crust + nothing but real ingredients has got to be what it feels like. In fact, I'd be totally cool at a party if someone laid me down on the couch with a batch of freshly baked scones while everyone else enjoyed their own method of getting "sconed". I'd be like, "Whatever, dude", shoving forkfuls into my mouth. Ha. 

I'm on an endless baked-breakfast-goods high and this recipe is the first of many. Yeah, get pumped. 

For some reason, I tend to bake late at night. I think it helps me avoid turning on the oven during the mid-afternoon heat wave, and encourages me to go to bed early so that I can wake up early and, well, stuff my face when at least my metabolism is at its fastest. I consider that discipline, don't you? 

Like I said, this recipe was a total trial.... 

Cinnamon Raisin Breakfast Cakes

AND IT WORKED! Can I be a baker? 

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I really struggled coming up with a good name for these...

  • "Pancakes"
    • good, because they're made with pancake batter
    • bad, because stove-top pan was involved 
  • "Scones" 
    • good, because I want everything I eat to be a scone
    • bad, because they don't really remind me of scones 
  • "Muffin Tops" 
    • good, because that's the best part of the muffin 
    • bad, because these are healthy, and will help rid you of a muffin-top

As you can see, the struggle was real - it kept me awake for an extra hour that night. When I woke up the next morning and (sprinted downstairs like a kid on Christmas morning) tasted one, naming them was the least of my worries. What I really wanted to figure out was a way to devour every last crumb in the most dignified, healthy manner. 

Not possible, I soon realized. Here's a list of what makes these cakes - the name I settled on - so fabulous, and so worth waking up for...

  • Warm
  • Chewy 
  • Comforting
  • Sweet, but not too sweet
  • Satisfying 
  • Perfectly portioned - enjoy two and stay full all morning
  • Nut-butter-friendly - I highly recommend the almond butter drizzle...

And guess what! We can freeze them and then pop them in the toaster or microwave in the morning when we're ready to eat - perhaps the most fitting quality for busy college students. I got your back. 

Makes about 15 cakes

1 1/4 cups Bob's Red Mill Buckwheat Pancake Mix
1/4 cup protein powder
1/2 cup cooked quinoa
2/3 cup unsweetened applesauce
1/2 tsp. xanthan gum (see note)
1/2 tsp. baking powder
1 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/3 cup unrefined coconut oil
1/3 cup coconut palm sugar + more for sprinkling
2/3 cup raisins
1/2 cup roughly chopped walnuts
1 sliced banana
Nut butter, for garnish (optional)

  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
  2.  In a small dish, whisk the applesauce, xanthan gum, baking powder, coconut palm sugar, and coconut oil until combined. Set aside. 
  3. In a larger bowl, combine the pancake mix, salt, cinnamon, nutmeg, and cloves. Pour in the applesauce mixture and the raisins and walnuts. Stir well and make sure everything is incorporated - raisins and walnuts should be in every bite! 
  4. Scoop golfball-sized portions of dough onto the baking sheets and gently flatten each portion. Lay two banana slices on top of each and sprinkle with a little extra coconut palm sugar. 
  5. Bake for 14-16 minutes, and allow them to cool before serving. Top with nut butter, if using, and enjoy!

To freeze - store in a ziploc bag or tupperware container FLAT in the freezer. When you're ready to eat, pop them in the toaster or microwave and serve.

Adapted from here

Did you try them? Do you have any questions? How's your day going? Let me know below or tag me and #hungryhaley on Instagram! Also, check out my new Facebook page - give it a like! 

Mediterranean Wraps (Vegan, NV option)

Haley HansenComment

TWO WEEKS UNTIL SCHOOL STARTS! I'm so excited and I really, really cannot hide it. I might need to go to the doctor for prescription excitement-containing pills. 

Ehh, who cares. Y'all are excited, too, so wipe that "this girl is really weird" look off your face. 

Back to school means back to friends, back to journalism, back to clubs, back to Cru, back to bible study, back to Bliss, back to the Farmers' Market, and starting my new internship with the SLO Downtown Association! Suuuuuuuuuuper duper stoked for each one of those. 

Of course, I know that leaving my parents, friends, and church again will be hard - spending a relaxing summer surrounded by comfortable home was awesome, and I'll miss everything and everyone when I head back up to school. 

But my parents and friends will come visit, and I'll still be involved with church. What's really going to be the challenge is leaving my kitchen of freedom, endless grocery shopping, and fresh produce almost immediately and re-adjusting to a much smaller, more limited kitchen environment. 

And that's why I'm making these! Well, I've put together a whole collection of posts to help us get back in the groove of college life.

I'm passionate everything I post, but this recipe's got something extra special. Maybe it's my desire to travel to Greece and eat my way through exploration. Maybe it's the tang of the chickpeas - is all Mediterranean food this to-die-for? More importantly, is it all this simple? Because, if so, ya' girl's going to be Greekin' up a storm in her dorm-kitchen. 

You better believe it. Note to self - bring these wraps to Mediterranean islands and ask locals if this is what's up. 

Mom-approved, Dad-approved, dog-approved, college-time-limit-approved. Oh, and taste-approved, of course. I can't wait to get back to school so I can make a big batch of this chickpea salad and make all passers-by insanely jealous of this purty, yumminess. 

Make your friends and random others jealous, too - just whip this up during your free-time and you'll have lunches, dinners, salads, and snacks for days! 

I'm down for that.

Makes 2 wraps

2 whole-grain tortillas (I use Ezekiel)
1 15-oz. can beans (any kind works, but I used chickpeas), drained and rinsed
2 cups spinach
1 medium cucumber, or two Persian (seedless)
1 tbsp. olive oil
2 tbsp. kalamata olive juice
Juice from 1/2 lemon
1 1/2 tsp. minced garlic, or two cloves, minced
1/2 tsp. dried dill
1/4 tsp. dried basil
Fresh cracked black pepper, to taste
2 small zucchini
2 tsp. almond oil, or coconut oil
1 avocado, sliced lengthwise

  1. Start by whisking the dressing ingredients - stir the olive oil, olive juice, lemon juice, garlic and herbs/spices in a small bowl. Set aside. 
  2. Toss the chickpeas in a large bowl. Tear up the spinach leaves into smaller pieces and drop them in. Peel and dice the cucumber and then toss those in. Drizzle the dressing over the top and stir with a large spoon or cover and shake, then stick it in the fridge.
  3. Heat a large pan over medium heat. Slice the zucchini into 1/4-inch rounds and carefully toss them into the pan. Cook until you see a light brown char on each side and then transfer them to a bowl with a cover to keep them warm.
  4. Warm up your tortillas either in the microwave or over the stove. Remove the chickpea salad filling from the fridge and assemble the burritos - lay the sliced avocado first, then the chickpea salad, and the zucchini. 

Are there any recipes you've been craving but aren't sure how to make them? Anything you'd love to see transformed into a more college-friendly, dorm-friendly meal? Tell me below, email me, or tag me and #hungryhaley on Instagram! Or post it on my Facebook Page, and "like" it while you're there :) 

I hope you're all either enjoying school, enjoying the preparation, or enjoying your extremely long summer! 

My Grocery List - What I Buy, Why I Buy It, & How I Cook It

Haley HansenComment

Anybody else find grocery shopping to be relaxing? Something about strolling through the fully-stocked aisles, gazing at all they have to offer, while mentally exploring the endless possibilities of recipes I can try is somehow kind of therapeutic. I mean, come on, after a rough day at work/an overwhelming day of classes/whatever the stress-inducer may be, who doesn't want to fill their brain with thoughts of mouth-watering meals? 

If you haven't caught on yet, I'm basically a professional grocery shopper. I do it at least once a week, which I think has skilled me in several different areas and therefore constitutes a spot on my resume. Just sayin'. However, if you find yourself lost when it comes to finding/buying the right foods, and can't think of ways to use them, keep reading. I've been there, and I know how to help!

My Grocery-List "Regulars"

  • Bananas - ALWAYS. You know how you have those super short trips to the store just for one thing? Like, you need heart whole-grain bread for avocado toast, or you just really neeeeeeed that Ben & Jerry's. I make those trips all the time, and I never leave without a few bananas. 
    • hy? 
      • complex carbohydrates for fuel
      • can be used in several different types of recipes (see below)
      • inexpensive 
      • lots of potassium (maintains body's fluid balance) and vitamin B-6
      • delicious, duh
      • ever heard of a prebiotic?
    • How I use them:
      • Frozen for protein shakes/nice cream, OBVI. 
      • Sliced up for PB & B toast. 
      • Extra ripe for baking (my favorite). 
  • Protein powder (plant-based) - protein shakes are some of the easiest (and healthiest) on-the-go breakfasts. Or, replace some of the flour with protein powder when baking for extra-filling boost. 
    • Why? 
      • inexpensive (buy in bulk on amazon) 
      • quick/easy to use 
      • versatile 
      • loaded with protein for energy 
    • How I use it:
      • 95% of the time - protein shakes 
      • remaining 5% - baking breakfast goods
  • Nut-butter - does this one even need explanation? Y'all know I go crazy for a jar of peanut, almond, walnut, whatever other kind of nut-butter you give me. 
    • Why? 
      • inexpensive (buy a big jar - it lasts longer than you think) 
      • versatile (sandwiches, baking, protein shakes)
      • healthy fats, protein, and fiber
      • because why wouldn't you always buy your favorite food? 
    • How I use it: 
      • sandwiches - perfect for packing lunches 
      • toast for breakfast 
      • baking - can be substituted for butter 
  • Spinach - I'm like Popeye when it comes to spinach, I just don't look like him. Check my fridge and you'll always see a huge bag or two of spinach somewhere inside. Kind of like bananas, spinach is one of those items I buy every single time I go to the store. 
    • Why? 
      • multiple uses - salads, stir-fry's, protein shakes, scrambles, etc.
      • inexpensive
      • loaded with vitamins - A, K, folate, vitamin C - and minerals 
    • How I use it:
      • protein shakes/smoothies - throw a handful in and you won't even know it's there! 
      • stir-fry's/scrambles - toss a bunch in with veggies for added texture and more nutrients that are unlocked when spinach is heated 
      • sandwiches and salads - there's always room for spinach! 
  • Beans - soybeans (edamame), black beans, chickpeas, pinto beans - I use and love them all! Fun fact: I used to hate them. Boy, how time has changed! 
    • Why?
      • inexpensive (notice a pattern here?) 
      • long-lasting 
      • versatile 
      • fiber and plant-based protein - woo hoo! 
    • How I use them: 
      • salads - combine with veggies and quinoa, brown rice, or whole-grain pasta for a week's worth of packable lunches
      • hummus - dip, baby dip (your vegetables), or spread it on whole-grain bread for a nut-butter alternative. Here's my quick version with avocado!
      • baking - say whaaaaat? yeah, dude. BLACK BEAN BROWNIES. 
      • burritos and tacos - taco-tuesday and burrito-everyday! who's in? 
  • Almond Milk - a protein shake's creamy necessity, a plate of freshly baked vegan cookies' best friend, or just in a glass by itself - I LOVE ALMOND MILK. I used to buy the sweetened vanilla version, but now I like the unsweetened much better because I usually end up pairing it with something super sweet anyway. 
    • Why? 
      • easier on the digestive system (no lactose, soy, or gluten)
      • more calcium than milk! 
      • can be made at home (do you have a cow to milk?)
      • same benefits as almonds
      • inexpensive 
    • How I use it: 
      • protein shakes and smoothies 
      • for dipping (burnt) PB sammies and cookies - comforts the homesick college student :) 
      • in any recipe that calls for milk
  • Tofu and/or tempeh - tempeh (the fermented soybean patty) is my favorite of the two, but it isn't always available. Tofu (blended soybeans pressed into a cube) is available almost everywhere. 
    • Why? 
      • vegan protein source - three cheers for beans! 
      • long-lasting 
      • because I don't want to eat eggs every night for dinner 
      • tempeh - fermented, which promotes gut-health 
      • both high in protein and low in cholesterol and fat
    • How I use it: 
      • stir-fry's 
      • baked
      • sauteed or seared
  • Whole-grains - I've learned to LOVE carbs, especially in the form of whole grains. Brown rice, quinoa, Ezekiel bread/tortillas/english muffins, oats, and some "fancy" pastas are my favorites. As a vegetarian, I need these grains for some of my protein, but they also provide plenty of other necessary nutrients - vegetarian or not. 
    • Why? 
      • provides protein, fiber, and complex carbs
      • inexpensive (buy in bulk)
      • long-lasting
      • versatile
    • How I use them: 
      • stir-fry's 
      • salads (pasta salad, anyone?)
      • sandwiches, burritos, tacos
      • oatmeal 
      • homemade oat flour 

Again, these are just the items that end up in my cart almost every grocery-store trip - I buy other foods, not just these. I hope you noticed the pattern - most of them are pretty inexpensive and can be found at just about any grocery store, and there's no meat on the list. I'm vegan, if you're new to Hungry Haley (Hi there! :) Nice to meet you), and I've found this lifestyle to be just as easy, if not easier and healthier (as well as less expensive and time-consuming) than a non-vegan diet. 

With all the madness of shopping for school supplies like books, pens, paper, etc., don't forget about food! Without a fridge full of nutritious grub, we wouldn't be able to survive college. At least, I know I wouldn't...

If you have any questions, comments, or suggestions for the next post, leave them below or email me. You can also tag me and #hungryhaley on Instagram and I'll be more than happy to help! I hope you all had a magnificent summer and are excited to start another year of school. I can't wait to be back with my Mustangs! 

Simple Steps For All-Day Energy

Haley HansenComment

Are you a napper? Are you an afternoon snacker? Are you a 5 pm-latte-drinker? 

Or, do you just run out of energy by noon everyday? I feel your pain. And with school in session, we need quick fixes for energy deficiency. I've seen days when using my computer as a pillow actually sounds tempting, and I've also seen days when I could pretty much dance my way around campus. Coffee fueled the latter scenario, and a combination of easy-to-fix habits caused the former. 

Here are my tips for establishing all-day energy-boosting habits: 

  1. SLEEP: I get at least 7 hours every night, and that's the perfect amount for me. Too much sleep - like 8 hours - actually makes me feel more tired the next day. Too little sleep (which is more common than too much) - 6 hours or less - causes a Hangry Haley. Without enough sleep, we push through the next day with constant hunger, a touchy temper, and a tired brain. Click here for more information.
  2. HIGH-PROTEIN BREAKFAST: Yes, carbs are important here, too, but sufficient protein prevents a case of the munchies later on. Protein promotes satiety, feeling full and satisfied, which means you'll be able to concentrate better in those late-afternoon classes. How about some protein pancakes?! 
  3. WATER: The first thing to hit my lips in the morning is two big glasses of ice cold water; it's refreshing after 7-8 hours without any liquid, and the ice helps wake me up. But don't stop there! Keeping drinking throughout the day to stay hydrated and energized and help keep metabolism up.Here are some more benefits of filling up with water. 
  4. STAY ACTIVE: Stand up, stretch, walk, run in place, have a mini dance party - just don't stay sedentary for more than 1.5-2 hours. Your brain needs oxygen to function! Read more here.
  5. DRINK TEA: If you like coffee, do it black. If you like tea, do it with raw sugar or none at all. They've both got caffeine, and, well, enough said. There are plenty of other reasons to drink tea - hydration, cancer-prevention, weight-loss, and the list goes on!
  6. EAT: Food is fuel, to put it simply. Wake up and eat breakfast to feed your metabolism right away, don't wait more than six hours to have lunch and dinner. Skipping meals and restricting calories are bad habits that drain your energy, focus, and positive attitude. If tomorrow is a busy day, make some oatmeal to eat on your way out the door and pack a lunch and some snacks tonight. You'll be glad you took the extra ten minutes. 

Questions? Comments? Recipe Suggestions? Random facts? Leave them below! Find me on Instagram! And Pinterest! And Facebook! And Twitter! 

Love you all for taking the time to read this - I hope it will help you!


TJ's Teriyaki Tofu Bowl (Vegan, GF)

Haley HansenComment

I love asian food like a college kid loves pay-day. Sweet teriyaki sauce, fresh green onions, stir-fried vegetables, chow mein, potstickers, dumplings - all that jazz is my jam. I love authentic, family-owned restaurants that serve home-cooked meals. 

And I love Trader Joe's for supplying me with all the ingredients I need to make those dishes at home. Bet you didn't see that one coming. 

How do you enjoy an authentic asian dish at home when...

  1. You're not asian
  2. Neither are your parents
  3. You're crunched on time 
  4. You're short on cash 

You go to Trader Joe's. That place can solve just about any problem I'll ever have. In fact, I should just write a whole post about why I love it so much. So I'll start talking about the actual food now. 

The tofu - I've cooked this brand before and LOVED it. I bought the original savory flavor and paired with some roasted beets and spinach. Simple, savory, stupidly good. 

The vegetables - If you have the time to chop fresh ones, always do that. Always. If you don't have time, something like this will do. Throw them in the pan for a few minutes and they char up perfectly. 

The brown rice - (below) I can't remember the last time my family actually cooked brown rice. We keep a few boxes of these pre-cooked, frozen bags on hand and pop them in the microwave whenever we're ready to eat!

I felt like I was back at school when I made this dish - I had it all planned out, I was short on time, and I was cooking only for myself. Not being able to share it with anyone was a little sad because I wanted someone to agree with me about how KILLER it was. I mean, my mom was sitting with me but wasn't eating yet. I explained it all to her so that she could taste vicariously through my description...

  • Crispy, hearty tofu 
  • Crunchy, juicy vegetables
  • Nutty, satisfying brown rice 

How unacceptable would it be to make this again for lunch and dinner tomorrow? 

I may as well get used to it - school starts in two weeks and, with my schedule, I'll be mastering the art of fast, healthy cooking in no time. 

Makes 2 bowls

1 pkg. Trader Joe's Organic Baked Teriyaki Tofu
1 cup cooked brown rice (check out Trader Joe's microwave brand)
2 bunches of spinach
2 cups Trader Joe's Asian vegetable Stir-Fry
2 tsp. toasted sesame oil
2 tsp. minced garlic
1/2 cup chopped green onion, optional
Sweet chili sauce, tamari, teriyaki sauce for garnish 

  1. Start by thinly slicing and dicing the blocks of tofu for quicker cooking. If needed, chop some of the veggies into smaller pieces, as well. 
  2. Heat a large pan over medium heat and immediately coat with the sesame oil. After another minute, throw in the garlic and let it brown but not burn. Toss the vegetables and tofu in at the same time. 
  3. Stir about 2 minutes to prevent burning and add the spinach. Turn the heat off so that it stays warm while you cook the rice. 
  4. Place 1 bag of brown rice in a flat dish and poke a few holes in the top. Microwave for 3 minutes and then carefully pour the rice into another bowl or a tupperware container for storage. 
  5. Place 1/2 cup of brown rice in each bowl for serving and divide the stir-fried veggies and tofu evenly between the two bowls. Top with green onion and additional sauce, if using. 
  6. Enjoy! 

Did you try this one? How'd it go? Tell me more below - leave a comment, email me, and tag me and #hungryhaley on Instagram!