Tag Archives: delicious recipe

Mama’s Rhubarb Pie

Let me start by saying I have the best mum in the whole world. Let me say next that she makes the best rhubarb pie in the whole world. And let me say NEXT that she surprised me by sending me a package Halloween day with fresh-cut rhubarb from her garden two states away along with goodies like a movie and candy. She sent it that morning and it came that afternoon. I couldn’t believe it. Totally surprised me. She’s always sending me pictures and telling me she’s baking a rhubarb pie or crumble and I’m always unhappily drooling in Colorado (she lives in California). SO, I have rhubarb (a lot of people curiously don’t even know what this tart food is) and it really doesn’t require many more ingredients. It’s an easy recipe, but I called my mum a few times to make sure I was doing it right.

My mum and I trying not to laugh

My mum and I trying not to laugh

Finished product. Yes I did make shapes on it

Finished product. Yes I did make shapes on it

  • Prep Time: 15 minutes
  • Baking Time: 55 minutes

Ingredients

  • 4 cups rhubarb (roughly)
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 2 piece pie crust

Directions

  • Thaw out the pie crusts (if you’re doing frozen) by leaving out for at least 15 minutes
  • Pre-heat oven to 450 degrees F
  • Chop up the rhubarb into 3/4 inch pieces (roughly) and toss them in a large bowl
Rhubarb from California! Straight from the garden

Rhubarb from California! Straight from the garden

  • In a small bowl, mix the sugar and flour together
  • Now, toss the sugar/flour mixture with the chopped up rhubarb in the big bowl. Mix it around so that the sugar is evenly distributed among the rhubarb
This is the part where I always snack

This is the part where I always snack

  • Put that sugar-coated rhubarb in the first pie tin
Drooling...

Drooling…

  • Now, this is probably the trickiest part: getting the other crust to come down evenly on the bottom crust. So the rhubarb should be a little heaping in the bottom pie tin. Thus, you want to flip that second pie crust so that its bottom is on top.
  • Press upon the bottom crust and rhubarb. Use a fork to press and bind the two crust together all away around the edges. You will get some extra dough so get a sharp knife and slice around the edge to get the rest. Use the extra dough to make shapes or faces!
Looks weird, but I promise it turns out well!

Looks weird, but I promise it turns out well!

  • Make three small slits in the pie to let it breathe
  • Now this next step is to ensure that the pie crust doesn’t burn: get some tin foil, fold it in half and just cover the edge of the crust. It may take a few pieces of foil. Nobody likes a burnt crust!

photo 5 (7)

  • Put it on the bottom rack of the oven. Bake it for 15 minutes at 450 degrees F. Then turn it down to 350 degrees F for 40 to 50 minutes. It should be golden brown on top and you should be able to go through those slits cleanly
Just waiting for me to dig in

Just waiting for me to dig in

And that is it! This pie isn’t as fun to make without my mum because I have nobody to tell me not to eat the sugar-laden rhubarb and smack my hand. But it still turned out pretty well. Actually, it turned out to be delicious. The rhubarb was still tart but balanced off with the sugar, and the crust didn’t get burned at all! Maybe it’s in the blood. I’m glad I didn’t botch this one! Thanks, mum! And as always…stay hungry and fit!

Nommmmmmmmmmmm

Nommmmmmmmmmmm

BONUS KITTY PIC

Cuddles, obviously.

Cuddles, obviously.

No-Bake, No-Sugar Chocolate Peanut Butter Cookies

Woah, what a title. Are you out of breath? Well you should be, because these are delicious. I took the recipe from this blog (which I think will be a new favorite of mine) and took out the sugar and reduced the butter. The other day, I was simply craving to bake something, but we didn’t have many ingredients in the house. We did, however, have these ingredients. This is such an easy recipe to make such decadent cookies. And you don’t even have to turn on the oven! Amen to that for hot summer nights.

Piled up, ready for eatage

Piled up, ready for eatage

  • Prep Time: 5-10 minutes
  • Baking Time: …0 minutes
  • Makes: 9 (I cut the recipe in half, if you want to double it, the way OMFG So Good did it, go for it!)

Ingredients

  • 2 cups oats
  • 1 tsp vanilla
  • 1/2 cup chunky peanut butter
  • 1/8 cup unsweetened cocoa powder
  • 1/4 cup heavy cream (or whipping cream)
  • 3/4 stick butter
  • 1/4 cup agave or honey

Directions

  • Line a baking sheet (or two) with parchment paper
  • In a saucepan over medium heat, combine the cream, cocoa powder, butter, and honey.
I just thought it looked pretty

I just thought it looked pretty

photo 2 (7)

  • Mix and stir until butter is melted.
  • Bring to a boil for a little over a minute and then take off heat
Boiling boiling boiling

Boiling boiling boiling

  • Once off the heat, stir in the peanut butter, vanilla, and oats. Stir it real well, getting it as smooth as you can with such ingredients.
All stirred up!

All stirred up!

  • Use an ice cream scooper (this is the perfect way to do it!) and scoop a ball of each and plop it on your baking sheet.
  • Once they’re all lined up, let them cool for a bit and then put them in the refrigerator for at least one hour. 

photo 1 (9)

  • Once nice and cool, go ahead and serve! It’s delicious with a glass of milk (almond or regular, your choice)
Ready to be gobbled up

Ready to be gobbled up

And that’s it! Pretty simple, huh? I give thanks again to OMFG So Good (brilliant blog title too) for bringing this to my attention. And by bringing, I mean I hunted the recipe down. These are very decadent cookies, rich with the mixed combination of chocolate and peanut butter (Reese’s, anyone?). That is a combination I can near never refuse. This recipe has plenty of protein, fiber, and unsaturated fat to keep you satisfied in the afternoon! Use this recipe to stay hungry and fit!

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BONUS KITTY PIC

Nymeria exploring the shower...

Nymeria exploring the shower…

Quinoa Chia Bowl

I always like saying quinoa the wrong way (“kih-no-ah”) just to bug Chris, so it’s always great when it’s in my life more frequently. This is an easy (PEASY) recipe that is perfect for breakfast, but will serve as a nice refreshing snack anytime of the day. I was inspired by Happy Fit Mama when she instagrammed a picture of this dish. I had to try! It fit my clean-eating perfectly. After all, I’m getting close to the end of contest prep! She gave me the ingredients she used, but I went ahead and created the recipe with measurements and all. Kinda winged it, but it worked! Enjoy this perfect recipe for summer living.

Mmmmmm!

Mmmmmm!

Macros (for 1 serving)

  • Serves: 2
  • Calories: 208
  • Fat: 5g
  • Carbs: 33g
  • Sugars: 4g
  • Protein: 8.3g

Ingredients

  • 3/8 cup uncooked quinoa
  • 1 tsp cinnamon
  • 2 tbsp chia seeds
  • 1/2 tsp drizzled honey
  • 1/2 cup Silk Vanilla Unsweetened Almondmilk 

Directions

  • Pre-heat oven to 350 degrees F
  • Mix together the quinoa, cinnamon, chia seeds, and honey in a small dish that can be put in the oven
Mixed up and ready for bake-age!

Mixed up and ready for bake-age!

  • Put in the oven for about 15-20 minutes (until well-bonded and kinda crisp)
THIS is the proper serving. If you eat the whole thing, double the macros at the top of the post

THIS is the proper serving. If you eat the whole thing, double the macros at the top of the post

  • Pour 1/2 cup almond milk over and enjoy!
Mmmmmm!

Mmmmmm!

Yeah it’s that easy. And I was able to have the other half for breakfast the next morning! Talk about a good deal. The texture of the chia seeds after baking and then drowned in almond milk is next to perfect. It feels like a truly wholesome meal whether you have it for breakfast or any other meal of the day. Use this recipe to stay hungry and fit!

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BONUS KITTY PIC

Sajah trying to help me with work

Sajah trying to help me with work

A Healthy Take on Risotto: Mushrooms and Onions Please!

As you know, I’m in an extreme clean-eating phase right now, prepping for contest. Thus, I can’t always cook or bake what I want. I’m okay with it, I’m staying strong and working hard—and I actually enjoy the food, even though it may be bland to some. Anyhow, I found a delicious recipe that fit my macros with some to spare—without skimping on flavor. I used brown rice instead of risotto or white rice. Chris had about three servings of this—he loved it and made me promise I would cook it again. Did I mention this is vegan?

photo 3 (3)

The recipe I found here, was kind of intimidating. It was a lot of steps and different instructions for seemingly the same ingredients. However, I gave myself a good hour and next time I make it, it will take half the time. When I do something once, I learn quickly and usually adept the next time around. I learn by doing, just how I am. This recipe is extremely altered that I don’t even want to base it on that link, but that’s what inspired me. I can’t say I’m a genius, because I don’t come up with ways to make it better, I am just making do with ingredients I have (or don’t have). Alright, let’s get started.

  • Prep Time: 25-45 minutes
  • Cooking Time: 35 minutes
  • Serves: 4 normal people (for us—fed me and Chris…3 servings)

Ingredients

  • 1.5- 2 cups cooked brown rice
  • 2 cups vegetable broth
  • 1 yellow onion
  • 1 package brown mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary (use fresh if you can)
  • as much garlic as you want (I used elephant garlic, so…A TON)
  • 2 tablespoons balsamic vinegar
  • 2 cups boiling water
  • ½ cup dry white wine
  • salt & pepper

Directions

  • Pre-heat oven to 300 degrees F
  • Cut your onion in half. Put one half to the side and leave one half on cutting board.
  • Slice up your mushrooms and clean them. Put them into a hot-water-proof bowl and pour the boiling water on top.
Steeping mushrooms

Steeping mushrooms

  • Turn to the half of the onion on your cutting board and dice it up into little pieces. Mince or cut your garlic here too. What better combination than this?
Chop chop chop

Chop chop chop

  • Get a deep pot ready—one that can go into an oven. Heat the two tablespoons of oil in the pot on medium heat. Put the diced onions and garlic in. Cook for 8 minutes or until nice and soft. ENJOY THAT SMELL.
Best smell ever

Best smell ever

  • Drain the steeping mushrooms but save the liquid!
  • Push the onions in the pot to the side, turn on medium-high heat, and put the mushrooms in. Do not stir. Let them cook for 5 minutes and then turn them over, doing the same no-stirring and let cook on this side for 5 minutes. If a crust forms, that’s totally okay—kinda what you want.
  • Add in the rosemary, stirring so it gets in the mushrooms and onions.

photo 4 (2)

  • Add in the brown rice and let cook for 4 minutes

photo 1 (6)

  • Turn the heat to high and add the white wine, vegetable broth, balsamic vinegar, and steeped mushroom liquid

photo 2 (4)

photo 5 (1)

Mushroom liquid

  • Mix around and get anything sticking to the pot up and off
  • Mix in salt and pepper to taste

photo 3 (4)

  • Bring to a boil, put on a lid, and then put into the oven for 35 minutes.
  • While the wonderful mixture is cooking, coat a pan with oil and start caramelizing the other half of the onion. Cut that onion in moon-slices and once oil is heated, put them in, and salt it. Do a low heat until the mixture is ready. Yum!
Onions caramelizing

Onions caramelizing

  • Take the risotto mixture out and let sit for a few minutes. Now, see, I get kind of impulsive when I cook and don’t always take everything into consideration when I convert a recipe for my own needs. Sure, I cut the onions from 4 to 1, but did I cut down the vegetable broth? Of course not. So, I’m sure the liquid was supposed to soak into the rice and just have solids left. However, ours had plenty of the liquid left—and we liked it that way (we used the delicious stuff to cook stuff the next day)
  • So, do it our way, use a spoon or some kind of utensil to scoop out the rice, onion, and mushroom mix out of the “soup.” Plate it and put the caramelized onions on top.

photo 3 (3)

Came out absolutely wonderfully

Came out absolutely wonderfully

Don't forget to have some greens on the side!

Don’t forget to have some greens on the side!

It looks like a lot of steps, but many of these steps take about 10 seconds. Please don’t be intimidated by this because it really is SO delicious. And easy once you get the handle of it. So it’s not exactly risotto because I use brown rice. However, this makes it healthier—a complex carbohydrate with plenty of fiber to keep you full and slowly digest and absorb into the blood stream. Let me know if you have any comments or questions. Use this recipe to stay hungry and fit!

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Healthier Fish and Chips

I say healthier because fried fish and chips are to some degree “unhealthy” due to the oil. However, I did not use as much oil as calls for in most recipes and I did not beer-batter the fish or the fries either. So you don’t have to feel too bad eating this, it’s good fresh fish, with a light crust, and sweet potato fries instead of regular potatoes.

DELICIOUS

DELICIOUS

You may be surprised to hear that growing up (in Southern California, no less), I didn’t like seafood. With the exception of fried calamari, but what kid doesn’t like that. The only real fish I would eat were fish & chips from Jack n the Box. It was mum and I’s go-to quick meal if it were just the two of us. And not only was that the only fish I would eat, but the only way I would eat them is literally to put them in a pool of malted vinegar. I am not exaggerating, my family can testify–a pool. Completely saturated. And I would eat it. Jeez, looking back, I wonder how much malted vinegar we went through because of me.

Anyways, now that I’m a weirdatarian (only eat hunted or wild caught meat/fish), I eat lots of fish now because it’s much  more common to get wild caught fish than hunted game in a restaurant or the grocery. So here I am, cooking up some wild cod and sweet potato fries for dinner. I got the recipe from this lovely blog and altered it to fit me. Instead of tartar sauce, we used ketchup and salsa (yes, we’re strange).

  • Prep Time: 15-25 minutes
  • Cook Time: 10 minutes
  • Serves: 2 people

Ingredients

  •  1/2 pound wild cod
  • 1 huge white sweet potato
  • 1 cup flour
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1 tsp old bay
  • salt & pepper 
  • olive oil

Directions

  • Cut sweet potato into 1/4 inch thick long pieces

photo 2 (6)

  • Put sweet potato slices into a bowl of cold water and leave them there while you work on the fish

photo 3 (5)

  • Get three plate-bowls (or pie dishes) ready. Put the flour in one, the eggs in one, and the panko in the last. Beat the eggs with a fork.

photo 4 (4)

  • Slice your fish into a few inch cuts
  • Cover all sides of fish with flour. Shake any excess flour off and move to the egg. Make sure you get it soaked on each side. Finally, completely cover and bread the fish with the panko
Ready to be cooked

Ready to be cooked

  • Lay out the fries and dry them from the water. Season with salt, pepper, and old bay.
  • Heat up oil in a deep straight-edged pot. Make sure there is 1-2 inches of oil in the pot.
  • Get the oil so it’s hot and sizzling. Drop the fries in the oil and let it fry. Cook for about 4-8 minutes, until golden brown.
  • photo 1 (9)Lay out the fries. Pick up your fish and place it in the hot oil. This only takes 4 minutes. You want to turn the fish as each side gets browned.

And that’s it! We had a beautiful salad (that Chris made) with spinach, red cabbage, carrots, feta, and more to go with the fish and chips. The longest part about this process is cutting the sweet potato and even that doesn’t take long. So grab some fresh-caught fish and fry it up! Enjoy!

DELICIOUS

DELICIOUS

Salad

Salad

 

BONUS KITTY PIC

Sajah ninja-attack

Sajah ninja-attack

Bibimbap: Korea’s Perfect Meal

Let me start off by saying I’m pretty proud of myself for creating this dish tonight after a day’s worth of work and a workout. It took a good bit of work and time, but it was so worth it. Most of you are probably wondering…what in the heck is bibimbap? Well thanks to my Korean-obsessed partner, I am now blessed to the amazingness that is Korean food (and yes amazingness is a word). Bibimbap is basically mixed rice with vegetables, but is so much more. It really proves why and how Koreans are so healthy and why the obesity rate is so low there. I can’t wait to move to South Korea one day where this will be a regular meal.

photo 3 (1)

You can really make it your own, using a variety of vegetables and proteins. I used this recipe and this one as well, deciding from each what I wanted to do. Chris had a so-so day so I wanted to surprise him with a Korean dinner that he would really enjoy. Now that I know how to do it from heart, I believe I will be doing this on the regular (I know that makes Chris happy).

  • Prep Time (for n00bs like me): 20-40 minutes
  • Cook Time: 20 minutes
  • Serves: 2.5 normal people (Chris isn’t normal)

It may seem like a lot of ingredients, but it really is a simple dish once you get the hang of it. Let’s first start off with a special sauce that is for non-spice people (Chris unfortunately can’t have spice). It’s easy and delicious.

Ingredients

  • 4 green onions
  • 1/4 cup soy sauce
  • 1 tbsp sesame seeds
  • 2 tsp brown sugar
  • 1 tsp sesame teriyaki 
  • 1 clove minced garlic 

Directions

  • Chop up the green onions and put into small bowl
  • Pour in the soy sauce
  • Mix in the rest of the ingredients. Stir well

photo 4

Now onto the good stuff– the bibimbap!

Ingredients

  • red cabbage
  • 2 small zucchini
  • bag of bean sprouts
  • spinach
  • 1 cup (uncooked) rice
  • 5 mushrooms (any kind)
  • 4 baby carrots (you can use regular)
  • 2 eggs
  • 1 Korean radish
  • sesame seeds
  • soy sauce
  • sesame sauce
  • garlic
  • salt and pepper

Directions

  • First off, I didn’t include cooking time of the rice. I did a running and core workout, so before I started that, I put the rice on ahead of time. DO THIS
  • Rinse your bean sprouts and cook them in hot water for 20 minutes. Drain them and season them with your special sauce and some salt

photo 1

  • Bring a pot of water to a boil (doesn’t need to be much water). Grab your spinach (whether it be a bunch or separate leaves) and put into boiling water for 1 minute. Take out and drain, run cold water over it, wring it out, then season with salt and sauce.

photo 2

  • Cut all your veggies into thin slices and sprinkle salt over  

photo 3

  • Separately, saute each veggie one by one [except for carrots] in pan over medium-high heat. You can use oil and garlic, or use the special sauce we created earlier to season and wet them. You only need to cook them for a few minutes to heat them up and infuse them with flavor.
  • You can either put them back on the cutting board OR have the rice ready in a wide bowl. Place the veggies in a circular fashion on the rice, leaving the middle open
Waiting for a few more ingredients..

Waiting for a few more ingredients..

  • For the carrots, just throw them in the hot pan for 30 seconds, so that they’re still crisp
  • For the last ingredient, throw your egg (or eggs if you’re making for two or more people) in the pan on medium heat. You want to cook it sunny side up (over easy). Put the egg in the middle
Ready to be eaten

Ready to be eaten

Pour the special sauce over the top for extra flavor. And that’s it! Not so hard, is it? It looks like a long list of ingredients, but once you get the hang of it, it can be done quickly (as I found out the next night–yes, I made this two nights in a row…red cabbage goes forever!). You can cycle a ton of different ingredients into this. Whatever you have or whatever is fresh at the market. Last night, I used green pepper, beets, and tofu as well as some from the night before.

A traditional way to do this is to serve it in a hot stone bowl, so that the rice gets crispy on the bottom. I did this style for Chris, but it was less attractive as it was a little too big. But that same fresh delicious FILLING flavor.

Chris' "plate"

Chris’ “plate”

It didn’t last long as we both dug in and watched Chopped All-Stars. I, of course, couldn’t finish it all so Chris ate his huge serving AND the rest of mine. Big surprise.

After we tore into it

After we tore into it

Enjoy! And use this recipe to…stay hungry and fit!

photo 3 (1)

Lactose-Intolerant? I’m Sorry…But Here’s Something for You!

Now Chris’ mom is a fantastic cook and baker, so this one is a treat. Especially for you folks out there who are lactose-intolerant (what a sad world that is) and have other allergies. She’s prepared a Pumpkin Pie Recipe (Lactose Free) for everyone out there for the upcoming holiday!

That sure looks good, doesn’t it? Now trust me, I’ve had many many things she’s cooked or baked from her amazing Thanksgiving Stuffing to her Chocolate Mocha Cake. She’s got it all and she has it down-pat.

Head over to her Etsy site for this delicious recipe and more. She doesn’t just cook–she also crafts. She makes wonderful jewelry and headbands…she paints too! It would really be worth your time to take a look at everything she’s got. And I’m not just saying this because it’s Chris’ mom…it’s because I truly enjoy her good, healthy food and you will too!

(you know it…BONUS KITTY PIC)