Hungry Haley

it's more than food

Green Goddess Bowl (Vegan, GF)

Gluten-Free, VeganHaley HansenComment

t-minus 24 hours and I’ll be on my way up to Mammoth! 

Also, I’ll be done two-thirds done with my freshman year! Well shizz, that went by fast. Often times I find myself in awe at how God can fit so many events – physical, emotional, spiritual – into what feels like such a short period of time. 

Sometimes, it’s a relief when time flies. Sometimes, it’s an eye-opener, and sometimes, it’s just a mixture of feelings of gratitude, shock, confusion, and hope all in one. Weird, huh? 

This past weekend, Cru (Campus Crusade for Christ) held an event at a church in SLO called NATO – aka Night At The Oscars – and everyone got all dressed up and pretty and voted for the best videos that were submitted by fellow students. I’m not sure why, but as I zipped up my heels (yeah, they do that) I looked down at my outfit and then at my face in the mirror and caught myself in a moment of awe at how crazy-fast time moves and how so much can change so quickly. 

Like, I wanted to send my parents a picture because they wanted to see my friends and I, but I also wanted to tell my dad that I’d switch these heels for my old skechers, this black dress for his favorite little blue flowered one (the only dress I’d willingly put on as the cranky toddler I was), and never put make up on again just for him because in that moment, a big part of me wanted nothing more than to be “daddy’s little girl” again – Glenny’s little Haley

That’s just one of the millions of moments like those that have occupied my brain recently. 

I’ve also been so incredibly thankful for the life God has blessed me with here at Cal Poly. There’s nothing more I could ask for – I am studying what I’m most passionate about, I’m living in a beautiful county, I’m surrounded by friends who love Jesus as much as I do, and I’m learning about who this girl Haley Hansen is – mentally, physically, spiritually, emotionally, inside and out. 

That being said, I still miss swimming in my grandma’s all day with my cousins, and when my mom used to make beds on the living room floor for my brother and me to watch movies on when school was cancelled for snow days, and staying up until who knows when eating junk food with my best friends in elementary and junior high school just because we had so much to talk about and so much on our minds and so much laughter to share. 

I still miss believing in Santa Claus, and the Easter Bunny (actually, I was always pretty skeptical about that guy), and being so, well, young. 

That’s kind of a loaded word, I guess. What I mean by “young” is the state of mind that allows you to believe that literally anything can happen. The more you grow up, the more knowledge you gain, the more you understand, and the more you realize what can and can’t happen. 

I guess what I’m saying here is that time goes by faster than I want it to, sometimes. I’ve been impatiently waiting for these past two weeks to be over so that spring break can finally come and finals can FINALly be over. 

But I sat outside at work today and saw these little kids just running around and laughing and playing with each other, being “young” – no worrying about tomorrow or when high school comes or college applications or college finals or starting a career – the list goes on. And that’s awesome, so you go, little kids. You go. 

So as I take a deep breath and forget about the fact that I only studied for like an hour today, I begin my resolution to be present as much as possible – to not worry about times that are over or times that haven’t even happened yet. 

Why? Because those times are done, so just give them up to God. 

And about this Green Goddess Bowl – take a deep breath, take a picture, and take a big, big bite.

Makes 1 bowl

½ cup edamame, without the shells
1 cup kale, chopped
½ tsp. minced garlic
1 spear broccoli, or about 2/3 cup chopped florets
1 medium zucchini, chopped
1 handful spring mix 
1 tsp. EVOO, plus more for pan 
1 tbsp. Thai Citrus Dressing
½ hass avocado
fresh cilantro
salt and pepper, to taste

1.     Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with EVOO and toss the broccoli and zucchini with more EVOO and salt and pepper. Bake for 20 mins, then flip the zucchini and bake for about 5-10 more minutes, or until the veggies start to crisp up. 
2.     Heat a nonstick skillet over medium-high heat and add EVOO and garlic. Saute for about 2 minutes and then throw in the kale and edamame beans. Cook until the kale wilts. You can keep cooking it until so that the edamame browns a little, too, if you’d like to be like me. Remove from heat and set aside. 
3.     Add the spring mix to a bowl, then the roasted veggies, edamame-kale combo, and avocado. Garnish with the dressing and cilantro. 
4.     Take a picture, tag me in it, and then eat it!