Instagram Public Photos with #hannahchia

High-protein breakfast bowl, perfect fuel after this morning's strength training session. base is @kitehillfoods plain greek almond milk yogurt, with strawberries, blackberries, sliced ripe mango, nectarine, nutty cardamom granola, sesame seeds, and a sticky medjool date that i chopped into chewy caramel tidbits and scattered on top. and freshly brewed matcha tea.
also just curious but what’s your favorite plant-based yogurt brand? i love this greek yogurt because it’s unsweetened and creamy thick but i’m always looking for more suggestions!

11 hours ago comment 79 star 2,297

Follow us for more restaurants : @restaurants.wwide
#hannahchiathese brownie bliss balls are still one of the most popular recipes on my blog; love seeing your re-creations on here!
dipped these in shredded coconut, matcha powder, and cacao powder this time, but i’m thinking crushed pistachios/peanuts, toasted sesame seeds, melted dark chocolate, or crushed freeze-dried raspberries would be equally wonderful. leaving the recipe below, for the full blogpost hit up the link in my profile
brownie bliss balls
(vegan, refined sugar free, gluten-free, oil-free. makes 25-27)
- 2 cups rolled oats
- 6 pitted medjool dates (soak in warm water for 10 minutes if using older ones— should be soft and sticky)
- 1/2 cup cacao powder
- 1/4 cup almond/peanut butter
- 2 tbsp shelled h**p seeds (sub ground flax or chia seeds)
- 2 tbsp maple syrup
- 1/2 cup plant-based milk or water
- 1 tsp vanilla extract
- pinch of salt
blend oats in food processor until they form a flour/meal consistency. add in dates and pulse until loose crumbs form. add in all other ingredients and pulse until combined. knead together until the mixture sticks together, adding more liquid if necessary. roll into balls, dip into desired toppings to coat, and store in the fridge. keeps for 1-2 weeks in the fridge and even longer in the freezer.

3 weeks ago comment 0 star 19

@hannah__chia ・・・ double chocolate spelt pancakes | mango, coconut whipped cream, blackberries, strawberries, sliced almonds, cacao nibs, maple syrup
its may already?!! that really crept up on me wow
anyways— i’ve used this basic pancake recipe probably 20 times now and this modification is my favorite; the slight bitterness of the cocoa laced with melting dark chocolate chips is soh good
vegan double chocolate pancakes
* 1 cup unsweetened non-dairy milk (i used almond milk)
* 1 tbsp apple cider vinegar
* 1 tsp vanilla extract
* 1 cup flour (i used spelt flour)
* 1 tbsp baking powder
* 2 tbsp cocoa powder
* 1/4 tsp salt
* 2 tbsp coconut sugar
* handful of chocolate chips
combine wet ingredients in a small bowl/cup and let sit for a few minutes. whisk together dry ingredients in a separate medium bowl, then pour the liquid mixture slowly into the dry and stir until just combined (do not over-mix). stir in chocolate chips, if using. using a 1/3 cup measuring cup, pour batter on a preheated non-stick griddle or pan, and cook for 2 minutes or until the edges are dry and several bubbles appear on its surface. flip and cook for another 2 minutes on the other side. serve with maple syrup and fresh fruit.

last month comment 0 star 9

Reposted by: foodiescenter | @foodiescenter
originally posted by: @hannah__chia
going all out with these hummus toppings
1 za’atar, olives, chopped scallions, smoked paprika
2 roasted red pepper, smoked paprika, fresh mint
3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
my hummus recipe:
(if you’ve never made homemade hummus before you must try it— indescribably better than storebought)
*1 can (15oz) chickpeas, or 1.5 cups cooked
*3 tbsp lemon juice
*1 large garlic clove
*3/4 tsp salt
*1/2 cup tahini
*2 tbsp ice water (more as needed)
*1/4 tsp ground cumin
*2 tbsp extra-virgin olive oil
(for the red pepper version: add 1/2 cup roasted red peppers)
if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week).
#hannahchia .
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last month comment 0 star 25

??????sweet or savoury????? .
these delights are too good to decide between. all my favourite flavours 😍😍😍
•almond butter, coconut yogurt, fresh berries, blackberry jam, coconut flakes, mint • avocado, sliced campari tomato, microgreens, toasted sesame, crushed red pepper flakes .

thank you @hannah__chia for the inspo 😍saturday breakfast is sorted 🙋‍♀️🙋‍♂️
#toast #avocadotoast #sweettoast #savory #sweet #healthy #healthyliving #healthylife #change #change #onehouse #lifestyleinspo #crueltyfree #veganfriendly #sweetorsavoury #ecofriendly #plantbased #sustainable #breakfast #snack #flavour #sustainableliving #curious #delious #bebold #foodprep #summerfruits #berries #tomato #hannahchia

December 2018 comment 10 star 155

Coming at you with another quick and stupidly delicious noodle dish. i had this in shanghai a few weeks ago at a street noodle place and i knew i had to recreate it; basically you fry scallions/garlic in oil until the oil is browned and infused with flavor, then add soy sauce and sesame seeds and toss with noodles to coat. takes 15 minutes to make, tops. i’ll be showing the cooking process on my ig stories so head on over there!
scallion oil noodles (葱油拌面)
serves 4
3-4 tbsp cooking oil (i used avocado oil)
5-6 scallions, sliced thinly (about 3 cups, both white and green parts)
6 cloves garlic, minced
1 1/2 tbsp sesame seeds
4 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp sugar
16 oz chinese wheat noodles
over medium heat, heat oil in a wok (or saucepan) until shimmering, then add in scallions and garlic. fry until fragrant, about 3-4 minutes— they should be browned and the oil golden. in the meantime, combine both kinds of soy sauce and sugar in a small bowl. add this sauce along with the sesame seeds into the wok, then reduce to low heat and slowly let the flavor infuse into the oil, about 2 minutes. remove from heat and spoon into a separate bowl.
cook noodles according to package instructions, until al dente. spoon the sauce over the noodles, adding enough to taste, and toss until noodles are coated. garnish with fresh chopped scallions and more sesame seeds if desired, and serve with a salad or some simply stir-fried vegetables.

Yesterday comment 139 star 4,580

Smoothie bowl blissed out with toppings (because they’re the best part of any smoothie bowl duh): white nectarine, raspberries, grapes, sesame, coconut h**p granola
wishing you all a wonderful weekend!
blackberry peach smoothie
1 frozen banana, 1/2 cup frozen blackberries, 1 peach, 4 leaves kale, 3/4 cup non-dairy milk, and 1 tbsp shelled h**p seed
blend until creamy.

5 days ago comment 105 star 2,704

Garlic scapes | stir-fried with tempeh and cabbage, with brown rice
i found these at my local grocery store the other day— they’re similar to chinese garlic stems actually (suan tai 蒜苔), both thin green stalks of garlic bulbs sold by the bunch. stir-fried with a bit of oil in a pan, the stems are tender and mildly sweet, blistered like string beans but with a subtle garlicky flavor. i also added tempeh (came pre-marinated in soy sauce, a hint of maple syrup, and liquid smoke), and threw in some shredded cabbage in the pan too. paired with brown rice= a simple but satisfying lunch

1 weeks ago comment 89 star 2,843