Tag Archives: Cook

4th of July Dessert: Cannoli Dip

Independence Day (or July 4th…or 4th of July) is TOMORROW! Do you have something that you’re going to bring to that BBQ or party? No?! Well good thing you found us because I have a 4th of July-themed dessert that takes under ten minutes (perhaps under five minutes if you don’t diddle daddle in the kitchen like me). Who doesn’t love a cannoli? You know, the Italian dessert of creamy middle surrounded by pastry? It kind of looks like a rounded dessert taco. Anyhow, it’s one of our favorite desserts here at Hungry & Fit. However, we don’t have the time to make the dough, cook the pastry in its perfect shape, and then pipe the filling in. Let’s just skip to the good stuff–the filling!

I was watching The Kitchen one day on Food Network and the Sandwich King (Jeff Mauro) made this recipe. I changed it up a little bit and subtracted some sugar so that you can have a sweet treat for this 4th of July. Feel free to get creative with the toppings. I made it as red, white, blue as I could!

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5 Desserts That You Have to Make Her

We’re still always so humbled when we see our material shared. Recently, we saw one of our favorite dessert recipes shared by a random woman and she tagged her husband on the post and wrote “…” after it. We can only imagine that she wants him to make that dessert for her. Now, if you know us well, you’ll know that Hungry does most of the cooking and Fit does most of the baking, and we think that might be the case in many other couples. 

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Super-Powered Oatmeal Recipe

Even if you have a regular 9-5 office job, you still need to find something to get you through the day. And forget just getting through the day, why not power through the day?! Thus I bring to you….super-powered oatmeal: a recipe to give you a happy belly and charge you with energy for the day. It’s really quite simple and I use what ingredients I have in my pantry. It doesn’t take long and I find it’s a lovely way to start the day. Cooking is a form of creativity and creativity itself often lends energy to the creator. I like to cook this simple oatmeal recipe while sipping on fresh cold lemon water and a cup of tea. If you’re wary of cooking breakfast, this is a good recipe to start with: it’s hard to screw up. 

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Cheat Meal Recipe: Loaded Baked Potato

Hey team Hungry & Fit, are you hungry?  This is actually what we put together for last year’s Super Bowl, if my memory serves me right, and we’re just now releasing it because well… it just feels like the right time. We’ve moved into winter and everyone’s a little more relaxed with their diets as they don’t have to worry about their beach body right now. While this doesn’t necessarily need to be an “unhealthy” or “cheat” meal, you’re more than welcome to have some fun with it and look at it as a “treat meal” instead.

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Proper English Cucumber Sandwiches

There’s no food quite like Cucumber Sandwiches to make you feel like you’re having a proper tea time (except, perhaps, tea). They’re dainty, delicate, mild, but better yet, delicious. They want to make you drink tea, lift your pinkie, and wear a fancy hat. To go along with our Downton Abbey themed get-together where we also had raspberry meringue pie, a summer salad, and egg curry sandwiches, we of course had to feature cucumber sandwiches! I took this recipe right from the The Unofficial Downton Abbey Cookbook: From Lady Mary’s Crab Canapes to Mrs. Patmore’s Christmas Pudding – More Than 150 Recipes from Upstairs and Downstairs (Unofficial Cookbook) and boy did it serve us well. This is the perfect bite to satisfy any party, tea or not! There are definitely substitutions that can be made to make it even healthier. 

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Blueberry Cashew Topping

We’re still eating clean for the most part over here at Hungry & Fit headquarters and that means getting creative when we have sweet tooths (teeth…). Hungry recently came up with this divine topping (or sauce) to put on breakfast or “desserts.” I was absolutely blown away when he served it to me atop a stack of Kodiak pancakes (healthy pancakes). I was like, well someone got carried away, is this still healthy? And guess what–it was! I was shocked when I learned the ingredients for this beautiful, delicious topping: blueberries and cashews were the main components. Each bite was like a slice of heaven–the cashews were just soft enough to ease into your mouth and melt while the blueberries soothed everything out. Okay, enough dreaming, let’s get to the real stuff!

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Blueberry Cashew Topping

Serves 2
A healthy, divine topping to put on breakfasts or desserts


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Cook Time
5 min

Total Time
5 min

Cook Time
5 min

Total Time
5 min

Ingredients
  1. 2/3 cup blueberries
  2. 2/3 cup cashews
  3. 1/4 cup applesauce
  4. 1 tbsp brown sugar
  5. 1 tsp honey
  6. 1 tsp balsamic vinegar
Instructions
  1. Roast the cashews with the honey
  2. Throw rest of ingredients in and simmer for 5 minutes
hungry and fit http://hungryandfit.com/

Yeah, 5 minutes is accurate! As you are frying up those pancakes, heating up those waffles, scooping that froyo, heat this up in a pan! You and your family will be thanking me this weekend. It’s an easy way to trick the kids into liking something healthy! It’s a perfect weekend breakfast addition. It’s easy and anyone with a heat source and a pot can make it. It also isn’t too sweet. I’m not a fan of most pancake toppings because there’s way too much sugar. This balance is absolutely wonderful. Make this recipe to stay hungry and fit!

Should Chefs Sweat the Small Stuff?

If you do a google search for the question we’ve presented in the title, you’ll get a huge range of answers from a simple yes to an emphatic no. There have been books written about it and just about every chef, critic, and food personality has an opinion on it. While I won’t go into depth about my own opinion,  I will point you in the direction of an article that we really loved. Typically, when we find someone else’s content that is high quality and should be shared, we do just that… share it. We’ll spread the link across our social media outlets including Facebook, Instagram, Twitter, Pinterest, etc. However, when we really love the content of an article, we’ll use the blog to share its greatness to you!

Dinner by Sophie

Dinner by Sophie

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Breakfast Spotlight: Dot’s Diner

Alana would probably be more fitting to write this post about Dot’s Diner because she’s been there more and she also likes it a bit more, but I can still tell people how delicious it can be. Dot’s is a throwback baby-boomer themed breakfast diner that has a little bit of a Nepali twist to it. Their Nepali cooks make sure that the daily curries and chai are up to authentic standards, but we haven’t tried any lunch entrees there yet. We go for the breakfast and have brought everyone that has visited, from parents, to grandparents, to friends to Dot’s for breakfast. Everything here is good and some things are really good, nothing bad so far for us and we’ve been nearly ten times in just the few months we’ve been in Boulder.

I’ve gotten the trout and eggs, AM sandwich, omelettes, and house breakfast. I like their eggs and they have really good home made hashbrowns, no grease or excess oil to be found. The service is typically good, usually the water is always refilled quickly, but not today. My hands are still cold and my stomach still isn’t feeling good so this isn’t the best, most in depth, lengthy post like usual.

Nice hot Chai

Their standout feature, typically but not today, are their biscuits. They are made in the kitchen and typically aren’t greasy, or too hard, they just have a very nice fluffy inside and some crunch on the outside. And they’re huge, and they have this amazing jelly that comes out of a squeeze bottle, which is a genius idea. I usually have more jelly than biscuit.

Remnants of a biscuit

Finally, it’s always busy but never so much that you have to wait, and it’s very affordable. A $20 bill for a breakfast that leaves two people nice and full.

A.M. Sandwich with avocado

Alana's typical house breakfast

So if you’re in Boulder and want a local breakfast spot that serves top five breakfast food, stop by Dot’s and play some baby boomer trivial pursuit and appreciate the warm decor throughout for a nice meal.

Get Yo Autumn On: Whole-Wheat Banana PUMPKIN Bread

Oh yes I said it…pumpkin. I’ve made tons of banana breads, but now it was time to introduce the beloved fall vegetable, pumpkin. How many times do you think I can say pumpkin in this paragraph? Anyways, this pumpkin banana bread is one, absolutely delicious, twoeasy to make, and three, doesn’t leave you feeling guilty. It uses a bit of brown sugar and honey to sweeten things up, as well as the banana and pumpkin that go along with it. I found this recipe here and varied it a bit, put more cinnamon in it, more honey, typical stuff for me. Alrighty, get ready.

Ingredients:

  • WET
  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 3 tablespoons honey
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 banana
  • 2 tablespoons orange juice (weird)
  • 1 teaspoon vanilla extract
  • DRY
  • 1.5 cups whole-wheat flour 
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon

This is the pumpkin puree I use. You can find it…ANYWHERE right now

Okay, looks like a long list but it doesn’t take long to prepare.

  • Prep Time: 15 minutes
  • Cook Time: 55-70 minutes

Directions:

  • Preheat oven to 350 degrees
  • REAL simple here. Mix all the wet ingredients together

  • Then, you mix in the dry ingredients like the flour, baking soda, etc. Just look up at the ingredient list above, I organized it for you (it was really hard).

  • Spoon it all into the buttered or oiled baking tin and place into oven!

  • Bake for 55-75 minutes. Test it in the middle with a fork or a toothpick to make sure it’s cooked all the way through.

Hope you enjoy it as much as we will! I’m bringing this over to my aunt’s and cousins’ to watch the Election Night coverage as we bite our fingernails. Now that I think about it, I probably baked this to subconsciously soothe myself.  Don’t forget to VOTE tomorrow. Please.

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