Breakfast, Gluten-free, Vegan

V French Toast

Hot Girl Stomach

The best part of waking up isn’t Folgers. It’s French toast. But if you’re looking for a Hot Girl Stomach alternative (and super easy for you non-cooks) that won’t send your gi track painfully digesting thick slices of gluten soaked in dairy and poultry for weeks—look no further, babe. Bananas are your friend.

Ingredients:

1 banana

1/4th cup oat milk or cream

Dash of cinnamon

1/8th tsp vanilla extract

Sliced bread (I used gf schar)

1 tbsp oil

Instructions:

Add banana, milk, cinnamon, and vanilla extract into a blender and blend until smooth. Transfer batter to a bowl and set aside. Heat pan with 1 tbsp oil. Grab a slice of bread and soak in batter thoroughly on both sides. Transfer soaked bread to the heated pan and cook until golden brown on each side. Remove from pan and smother that sh*t in butter (or if all you have in the house is coco oil, that works too). This is the part you live your best breakfast life and go cray. Drizzle (or drench) maple syrup or honey, and top with powdered sugar or your fave fruits. Chocolate chips are also always invited.

Serve and eat like no one’s watching.

xoxo,

hot girl

Dips, Gluten-free, Side Dish, Vegan

Nacho Dip

Hot Girl Stomach

It’s Nacho average game day with this Hot Girl Stomach approved “cheese” dip.

This one’s for all my sports fan baddies who understand the real loss on Super Bowl, and it’s not the opposing team winning; it’s a table full of scary dairy snacks, none of which your hot girl stomach can handle. This gluten-free and vegan nacho dip will have you keepin’ up with the rest of the crowd because we’re holdin’ the lactose, not the flavor—that’s a real touchdown, baby.

Ingredients:

1 cup raw cashews (soaked for min. 4 hrs)

1 yellow onion, chopped

1 red bell pepper, chopped

5 cloves garlic, minced

1/2 cup grated vegan parmesan

1 tbsp olive oil

1 tsp red pepper flakes

1 tsp salt

1/4th tsp corn starch

1 cup water

Directions:

Boil 1 cup water with 1/4th tsp corn starch, set aside. In a large pan, sauté onion, garlic and bell pepper with oil, salt, and red pepper flakes over medium heat until onion is transparent and fragrant. Transfer to blender and add soaked cashews, v parmesan, and the boiled cup of water with corn starch. Blend until smooth. You can also add chopped jalapeño to kick up the spice. 🌶️

xoxo,

hot girl

Crockpot Meals, dinner, Gluten-free, Slow Cooker Meals, Soup, Vegan

Three Bean Chili

Hot Girl Stomach

Since San Diego isn’t built for hurricane weather and we’ve all been freezing our little beachy asses off, I thought it was about time for some hot girl stomach approved chili. This pot of warmth and hugs is a hearty combination of black, pinto, and kidney beans—enough protein to keep your badass self comforted and satisfied throughout or at the end of your busy work day (or lazy days filled with couch rotting and re-heating 4 bowls of chili at a time binge watching The Real Housewives-no judgment here, babe).

Just slowly turning this into a tortilla soup…

(Serves 4-6)

Ingredients:

  • 1 can black beans (15 oz)
  • 1 can pinto beans (15 oz)
  • 1 can kidney beans (15 oz)
  • 1 can tomato paste (6 oz)
  • 2 cans roasted tomatoes (14.5 oz each)
  • Low sodium vegetable broth (32 oz)
  • 1/2 jalapeño, chopped
  • 1 green bell pepper
  • 1 white onion
  • 5 cloves garlic
  • 3 celery sticks
  • 1 tbsp olive oil

Seasonings, to taste:

  • Ground pepper
  • Salt
  • Cumin
  • Chili powder
  • Crushed red pepper
  • Paprika
  • Cayenne

Toppings: (optional)

  • Cilantro
  • Vegan grated cheese
  • Tortilla chips

Instructions:

If you’re using a slow cooker, throw all the ingredients into the pot, stir and cook until fragrant and onions are transparent.

Stove top:

Heat a large pot over medium heat with 1 tbsp olive oil and sauté the chopped onion until cooked through. Add garlic and sauté for an additional minute. Add in remaining ingredients and seasonings and cook covered on low for approximately 30 mins or until vegetables are tender. Top with cilantro, cheese, and tortilla chips– enjoy 😘

xoxo,

hot girl

Baking, Breakfast, Gluten-free, Vegan

Banana Cinnamon Crumble Muffins

Hot Girl Stomach

These sweet and satisfying muffins take (sorry I have to) MOIST to the absolute next level. Their rich and dense texture will melt in your mouth as the cinnamon notes take your taste buds for a ride. Breakfast or dessert? Work snack? Post bong hit craving? Send the location—these flavor packed muffins won’t judge where they’re invited.

Riiiiise and shine, beauty

(Bakes a dozen)

Ingredients:

Batter

  • 1 ½ cups gf 1:1 flour (I used Red Mill’s)
  • 1 tsp baking soda 
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ cup white sugar
  • ¼ cup brown sugar, packed
  • 4 overly ripe bananas (partially may be replaced with apple sauce)
  • 2 tbsp coconut milk (canned, full fat)
  • ⅓ cup coconut oil, melted 

Topping

  • ⅓ cup brown sugar
  • 2 tbsp 1:1 flour 
  • ⅛ tsp cinnamon 
  • 1 tbsp vegan butter (chilled)

Instructions:

Preheat oven to 375 degrees and grease your tin muffin pan; set aside.

  1. Whisk dry ingredients including flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar into a medium-sized bowl. 
  2. In a separate larger bowl, mash the bananas until smooth. Whisk in remaining wet ingredients including coconut milk and oil.
  3. Add the dry ingredient mixture into the large bowl of wet ingredients and stir together, carefully not overmixing. 
  4. Scoop the batter and evenly distribute into the muffin pan.
  5. For the topping, mix together dry ingredients. Cut butter into small pieces (may use a pastry cutter or fork) and combine with dry ingredients creating a crumbly consistency. 
  6. Sprinkle over each uncooked muffin. 
  7. Bake in the oven for 18-20 minutes.
  8. Let cool for 20 minutes and enjoy!
Not my third one I promise…

xoxo,

hot girl

dinner, Gluten-free, Side Dish, Slow Cooker Meals, Vegan

Coconut Jasmine Rice

Hot Girl Stomach

This quick and easy dish can be used as a side or main, and is satisfying enough to get your badass self through the busy work day. I added in fresh chopped pineapple to the leftovers which gave it a sweet citrus kick. You can throw in practically any veggie, herb or chopped protein and it tastes delish. I used a small rice cooker for this recipe, but can be cooked in a standard sauce pan as well. Let’s get to it baddies.

(Serves 2-4)

Ingredients:

  • 1 cup jasmine rice
  • 1 ⅓ cup coconut milk (13.5 oz can)
  • ¼ cup water
  • Pinch salt
  • Pinch sugar
  • ¾ tbsp fresh minced ginger

Instructions:

  1. Soak rice in a bowl before cooking, periodically straining and rotating water until it turns clear.
  2. Place all ingredients into slow cooker and stir together. Turn on rice setting for approximately 20 mins or until rice is fully cooked through and fluffy.
  3. Serve with chopped parsley and freshly squeezed lemon. Also pairs well with pineapple or currants. Enjoy!

xoxo,

hot girl

Baking, Dessert, Gluten-free, Vegan

Toffee Bars

Hot Girl Stomach

You won’t regret overindulging in this re-vamped version of one of my absolute favorite childhood desserts. Enjoy these vegan and gluten-free toffee bars as a guilt-free way to satisfy your sweet craving. With their cookie-like textured crust and decadent chocolate topping, it’s practically impossible to eat just one…in fact I dare you to try.

Growing up my mom quite often baked this classic irresistible treat that had my family, friends and I fighting over the last crumb. But given the fact that eggs and wheat flour in no way fit with my dietary restrictions, I was determined to perfect a gut-friendly alternative recipe that won’t set fire to my Hot Girl Stomach.

I have developed a tight-knit relationship with Bob’s Red Mill 1 to 1 flour during this newfound gf baking journey of mine. I have tried a million different gf flour brands and have f*cked up countless recipes in this game of trial and error (if you too are practicing breaking the laws of traditional baking with gluten and dairy, I’m sure you understand my pain), so finally finding one that contributes to a well-balanced consistency felt like a win.

(Recipe makes about a dozen)

Ingredients:

Crust

  • 1 stick of v butter (I used Earth Balance)
  • ½ cup light brown sugar, packed 
  • 1 ¼ cup gf 1:1 flour (I used Bob’s Red Mill)
  • ¼ tsp salt
  • 1/8th tsp vanilla extract

Topping

  • 1 cup v semi-sweet chocolate chips (Enjoy Life is my fave)
  • 1 tbsp refined coconut oil 
  • Chopped walnuts (optional)
  • Sea salt 

Instructions:

Crust

Preheat oven to 350 degrees.

  1. Grease baking pan w/oil or v butter.
  2. Soften butter in the microwave for 20 seconds. In a medium sized bowl, whisk together butter, brown sugar, and vanilla extract. Add in salt and flour and mix until crumbly texture.
  3. Place dough onto prepared pan and press down forming a smooth and flat layered surface.
  4. Transfer pan to oven and bake for 15 minutes.
  5. Remove from oven (dough should be golden brown).
smooth as 🧈🫠
couldn’t wait for it to cool…

Topping

  1. In a small bowl, combine chocolate chips with coconut oil and melt in the microwave for approximately 1 minute, stirring in 15-second increments.
  2. Pour melted chocolate over the warm crust and spread evenly.
  3. Top with chopped walnuts and a pinch of sea salt. 
  4. Refrigerate for approximately ten minutes or until chocolate hardens.
  5. Cut into squares and indulge.
…and there goes half the batch ✌🏼

xoxo,

hot girl