She runs Australia’s number one food app while also juggling a popular food business and raising two young daughters.
But instead of resorting to packaged chips and tuck shop money for school lunches, the founder of Hippie Lane, Taline Gabrielian, opts for fresh ingredients to ensure her children are always getting the correct dosage of plant-based nutrients.
‘For morning tea I like to make dips like hummus or a beetroot dip to pack with some veggie sticks. Choosing delicious dips that our kids like is the key,’ the Sydney-based business woman told FEMAIL.
Instead of resorting to packaged chips and tuck shop money on busy days founder of Hippie Lane, Taline Gabrielian, opts for fresh ingredients
Fresh fruit was also considered a better choice over ‘sandwiches and processed crackers’.
‘Instead I pack them a quinoa, corn and pesto risotto or some tamari brown rice with beans and veg. I usually have these ingredients on hand or leftovers from last night’s dinner. It’s uncomplicated once you’re in motion,’ she explained.
Her family, who follow a vegan diet, are constantly looking for ways to make their snacks and meals dairy-free.
‘I have a foolproof flax crackers recipe in place of regular store bought crackers that my kids love. It’s full of seeds and is a great lunchbox addition,’ she said.
Her family, who follow a vegan diet, are constantly looking for ways to make their snacks and meals dairy-free
‘I have a foolproof flax crackers recipe in place of regular store bought crackers that my kids love. It’s full of seeds and is a great lunchbox addition,’ she said
‘I also use Califia almond milk as our dairy-free choice in their smoothies and breakfast foods, including porridge, overnight oats and pancakes.’
Instead of fussing over making adult and kids meals come dinnertime, Taline instead caters to the children’s wants by including ‘side dishes’.
‘So what I do to make a one pot meal for all is make their favourite sides. I don’t normally have rice or pasta at night, but I know they like it so I make it on the side of our main meal,’ she said.
‘I also steam corn on the cob and roast their choice of veggies so that the meal is appealing to them.
When it comes to Taline’s day-on-a-plate, things couldn’t be more simple. She’ll whip up pancakes, nourish bowls and parmigiana to satisfy her cravings
‘The main meal, whether it be a lentil dish and bean casserole, is the same for all. And I often use components of the meal for their lunch box the next day.
‘Our simple and nutritious staples include almond milk, lentil Bolognese, classic tomato spaghetti, plant-based poke bowls, healthy nachos and minty pea soup.’
When it comes to Taline’s day-on-a-plate, things couldn’t be more simple. She’ll whip up pancakes, nourish bowls and parmigiana to satisfy her cravings.
‘Breakfast is my favourite meal of the day for sure,’ the 37-year-old said previously.
Sydney-based foodie Taline Gabrielian (pictured) turns to pancakes, nourish bowls and parmigiana on a regular day
‘I make my Sunday pancakes for myself and my kids where I use buckwheat in place of flour and almond milk as a substitute for dairy. My protein pancake recipe is a weekly staple in my home.’
Buckweat is a gluten-free seed and cooked in a similar way as one might boil rice, with the added benefit of being high-fibre and filled with manganese.
‘Lunch is usually a nourish bowl with all my favourite ingredients. I use quinoa in place of refined grains, baked sweet potato, avocado, braised chickpeas, greens and hemp seeds to make a delicious zesty green goddess dressing,’ she explained.
Buckweat is a gluten-free seed and cooked in a similar way as one might boil rice, with the added benefit of being high-fibre and filled with manganese
Taline (left) also uses food products to enhance her ever glowing skin, fueling her body from the inside out
Nourish bowls, sometimes known as ‘Buddha bowls’, are highly individual and usually contain some form of carb, protein and vegetable.
‘Dinner would be a creamy eggplant parmigiana but without the cheese. I use cashews, savoury yeast and that almond milk from the buckwheat pancakes to create a faux cheese sauce, and it’s a serious hit.’
Taline also uses food products to enhance her ever glowing skin, fueling her body from the inside out.
‘Coconut oil is my choice of oil for cooking and also cosmetically for my skin and hair – I use coconut oil to remove eye make up and also to provide shine and moisture to my hair,’ she admitted.
Nourish bowls, sometimes known as ‘Buddha bowls’, are highly individual and usuall contain some for of carb, protein and vegetable
It’s all in the greens! ‘I’m also addicted to matcha, it’s super high in antioxidants,’ she said
‘Once a week, I’ll lather my hair in coconut oil before bed, and leave it in till the next morning before rinsing out and styling. It’s and easy and natural way to repair dry or sunkissed hair.
‘I’m also addicted to matcha, it’s super high in antioxidants. I drink matcha almond lattes daily. I make it myself with unsweetened almond milk, collagen, coconut butter and stevia, and couldn’t live without it – so good!
‘Collagen is a great addition to your diet – it helps with youthful looking skin and also for gut healing. Turmeric is another one of my favourite ingredient not only for its taste but also for it’s healing properties, and anti-inflammatory benefits. I use it in curry, stir fries, savoury sauces, lattes and teas.’
While many adults understand these superfoods are important in a balanced diet and for all-round good health, it can be difficult to convince your kids
But Taline has tried and tested a number of fun ways to slip past those fruits and vegetables
While many adults understand these superfoods are important in a balanced diet and for all-round good health, it can be difficult to convince your kids.
But Taline has tried and tested a number of fun ways to slip past those fruits and vegetables.
‘Smoothies are for sure the easiest way to get nourishment into children – superfood powders, hidden seeds and vegetables all go in the blender to create delicious thick shakes that the children love. The right favour combinations and few splashes of almond milk always does the trick.’
TALINE’S CHEESY PASTA RECIPE
Serves four and can be made in 25 mins
I have a little secret that involves a no-cheese sauce – and it’s going to fool even the toughest of critics.
Believe it or not, creating a creamy cheese sauce can be as easy as a quick blend of some common vegetables, a few herbs and spices, cashews, plant-based milk and a generous addition of nutritional yeast. No cows needed.
Nutritional yeast, also known as savoury yeast, has a naturally strong cheesy flavour, making it the perfect cheese substitute. In this recipe, it really helps lift the flavour of the vegetable-based sauce, and turns it into a cheese lovers dream.
Toss through some gluten free pasta, pan-fried thyme mushrooms and toasted pine nuts and you have yourself a winner.
No-cheese cheesy pasta recipe
Ingredients
· 2 medium-size potatoes, peeled and roughly chopped
· 1 small carrot, peeled and roughly chopped
· 1⁄2 onion, roughly chopped
· 1⁄2 cup (75g) cashews (pre-soaked in hot water 30 mins)
· 1⁄2 cup (120ml) Califia Unsweetened Almond Milk
· 1⁄2 cup (120ml) filtered water
· 2 tbsp nutritional yeast
· 1⁄2 tsp garlic powder 1 tsp salt (or to taste)
· Pinch paprika
· Pinch black pepper
· Light squeeze of lemon juice (optional)
· 2 cups (170g) swiss mushrooms, cut in half
· 1 tbsp non-dairy butter
· 1 tsp olive oil
· Few springs thyme leaves
· 2 tbsp toasted pine nuts
· Pinch salt and pepper
· 250g gluten free fettuccine, cooked al dente
Method
o Place potatoes and carrots in a medium saucepan with water over medium heat and bring to a boil. Allow to boil for approx 10 mins or until carrots and potatoes have softened and are cooked.
o Strain and add vegetables to blender with onion, soaked and drained cashews, almond milk, water, nutritional yeast, garlic powder, salt, paprika and pepper – Blend on high till smooth and creamy. Add lemon juice (optional).
o In a medium fry pan, heat butter and oil, then add mushrooms and toss to coat.
o Continue cooking, moving mushrooms so that they cook evenly, until they start to soften. Add salt, pepper and fresh thyme.
o When you are ready to serve, lightly oil pasta with olive oil, pour over warm cheesy sauce, fold through mushrooms, top with pine nuts and enjoy.