Tag Archives: easy recipe

Tomato Avocado Salad

In the past few weeks, Hungry and I have kicked up our fitness level to a certain degree. It’s been going fairly well, and we are a mission to achieve our goals and stay healthy! It’s not always easy. We have busy lives, a not-so-great neighborhood, and everyday troubles. However, we rise above and keep fighting for our passion! To go along with that are healthy recipes. Recently, our fridge and pantry have been chock full with delicious fruits and veggies. We’ve been getting great prices on avocados from Trader Joe’s which we’ve been certainly using to our advantage. We’ve been making different things like caprese salads, roasted tomato on toast, and yummy spinach recipes too. In this case, I simply combined a few ingredients to create something very tasty: a tomato avocado salad. 

Finished product

Finished product

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Chocolate Oat Apple Crumble

I have an unfortunate sweet tooth. I try to curb it, but sometimes I don’t. Sometimes, however, I think in advance and then make something that’s sweet, but still on the healthy side. That’s when Smitten Kitchen inspired me! Jasmine is a very close family friend who turned me on to “crumbles” very early in my life–particularly apple crumble. This recipe calls for very few ingredients so I decided to give it a go. It was really easy and made the house smell wonderful! I made a Chocolate Oat Apple Crumble and my sweet tooth was absolutely overjoyed without killing my health.

Finished product, but not before I dove in

Finished product, but not before I dove in

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How to Make Cream

This may be the simplest recipe you will ever see coming from us. But when it’s done, right, boy is it sooo good. Most Americans will usually pick out the whipped cream out of a can, but that’s a no go for Kiwis. Plus, once you go real cream, you can never really go back. I’m drooling just thinking of it. Thick, barely sweet cream good atop anything you can picture up. Plus, there’s no excuse not to make your own cream because it is so darn easy! So you want to know how to make cream? Let’s go over the incredibly difficult recipe. 

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Homemade Cream
An easy way to make your own cream


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Total Time
2 min

Total Time
2 min

Ingredients
  1. 1 pint heavy whipping cream
  2. 1/4 tsp vanilla
  3. 1 tsp sugar
Instructions
  1. Put ingredients into bowl
  2. Beat them until it turns into whipped cream
Notes
  1. The higher quality heavy whipping cream, the better your cream will come out
hungry and fit http://hungryandfit.com/

I know you're lying to me if you tell me this doesn't look good

I know you’re lying to me if you tell me this doesn’t look good

Remember, the better quality heavy whipped cream you start out with will dictate how good your final product will be. You can use this cream for anything: pie, hot chocolate, coffee, fruit–the list never ends. I will make a big bowl when I make scones and then savor the rest of it for decadent hot chocolate nights in winter time. Can’t get better than that, huh? I swear, once you go homemade, you’ll never buy a can again! As always, stay hungry and fit!

*Question of the Day: What’s your favorite thing to put whipped cream on?

BONUS ANIMAL PIC

Can you spot all three critters?

Can you spot all three critters?

Coffee Almond Crunch Granola

*Please welcome back, Jamie, who brought you that delicious hummus recipe a few weeks ago (she even provided us with a bonus kitty pic–YES!!*

\\ Jamie’s passion for food and cooking began as a young girl, while watching her mother in the kitchen.  Her curiosity has pushed her to learn how to make a lot of her own products from scratch instead of buying it at the market like hummus, granola, yogurt, pickles, and much more. Jamie is currently studying to become an Occupational Therapist and would love to incorporate cooking into her practice one day. //

jamie bio

I love making granola because it’s fun and easy to experiment with spices, oils, and flavors and not to mention–delicious. For this batch, I used ground cinnamon, coffee, paprika, and salt to play with sweet and savory, but you can get creative and use whatever spices you love! I also like using whole flax seed that I grind up not only because it is chock full of fiber and antioxidants, but because it also acts as a binder so you get chunks of granola.

Ingredients:

  • 3 cups rolled oats
  • 1 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp paprika
  • 2 tbsp whole flax seeds
  • 2 tbsp coffee
  • ¼ cup coconut oil/walnut oil, or whatever you have on hand
  • 1/3 cup maple syrup or honey
  • ½ cup dried cherries or any dried fruit you like
  • ½ cup almonds
  • ¼ cup Pepitas

Directions:

  1. Add rolled oats, chia seeds, cinnamon, salt, and paprika to a medium bowl.

ingredients coffee

  1. Grind the whole flax seeds and coffee in a coffee grinder and add to oats and spices.

  flax coffee

  1. Add coconut oil and walnut oil or whatever oil you prefer, maple syrup/honey, almonds, and pepitas.
The good stuff

The good stuff

  1. Mix well and spread evenly on baking sheet, pressing down on the granola mixture.
  1. Bake at 300 degrees for 15 minutes, stir, and continue baking for another 15 minutes or until golden brown.
  1. Add chopped cherries or any other dried fruit. Let cool and enjoy!

 chopped

BONUS KITTY PIC

^.^

Stuffed Strawberries (4th of July Recipe)

This is a re-post of a recipe made last year, but it was so good, I had to bring it up again! It’s a perfect 4th of July recipe and it’s healthy and delicious. Sure, pie and such are popular on Independence Day, but you can’t beat this. You get your sweet fix without the heaviness of the usual foods. This special dish involves fruitdairy, and happiness and doesn’t take longer than 15-20 minutes to make! I got it from here and added a bit of lemon into it and took out some sugar.

Beautiful sight

Beautiful sight

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photo 3 (5)

Hard not to eat it all

Hard not to eat it all

photo 5 (3)

Yum yum yum

Yum yum yum

photo 2 (6)

Stuffed Strawberries

A healthy treat for the 4th of July


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Prep Time
15 min

Prep Time
15 min

Ingredients
  1. a tin of strawberries (I just usually get the regular pound at the grocery)
  2. a tin of blueberries (same thing)
  3. 5 oz marscapone
  4. juice of a lemon
  5. lemon zest
  6. 2 tbsp powdered sugar
  7. 1 tsp vanilla extract
Instructions
  1. Wash the fruit and pat dry all of it
  2. Take the strawberries and cut the green ends off and also a little portion of the tip so they can stand upright on a platter
  3. Take a melon baller and ball out of the bottom, creating a crevasse.
  4. Once your strawberries are all “pitted” and plated, let’s turn to the filling. Put 5 ounces of marscapone cheese and put it in a small-medium bowl
  5. I would next do the lemon juice. Cut the lemon in half and squeeeeeze all that juice out.
  6. Next, grind the lemon on a grater and get a good amount of zest (people say 1 tsp, but I eyeball it)
  7. Then, throw the powdered sugar and vanilla in and stir! Mix it all up really well
  8. Now comes the most difficult part: take the marscapone mixture and put it into a re-sealable bag and snip a corner off. Use this contraption to fill the pits in the strawberries up with the mixture
  9. Once all the strawberries are filled to perfection, place the blueberries on top of the cream in the strawberries. And that’s it!
Adapted from Gina Marie’s Kitchen
hungry and fit http://hungryandfit.com/

This is an easy, healthy treat you can substitute for pie or something else you’d like to stay away from on those holiday food feasts.  How could you do wrong with this one? It’s easy to do, pretty to the eye, and delicious enough to impress. I’m sure whoever you are celebrating with this year will enjoy this special, healthy treat. Make this recipe if you’re looking to stay hungry and fit! 

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A Yummy Way to Eat Your Vegetables

Easy as…garliclemon…and salt! But really, I know many people our age and even beyond who still don’t like their vegetables. Although this is baffling to me, I still want to help them out. And my way of doing it is also easy for people who aren’t natural cooks or don’t have the time! It’s a simple, yummy way to cook your vegetables in a way that doesn’t require much skill or effort. And it might even introduce a love for cooking and vegetables! Well, at least the house will smell nice afterwards. This is the simplest recipe of them all, let’s get started! 

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Sautéed Mushrooms and Broccoli
Serves 3
A yummy way to eat your vegetables


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Prep Time
5 min

Cook Time
10 min

Prep Time
5 min

Cook Time
10 min

Ingredients
  1. Box of mushrooms
  2. Head of broccoli
  3. 1 lemon
  4. Garlic pepper & salt (can use regular)
  5. 4 cloves garlic
  6. 1 tbsp oil
Instructions
  1. Chop up the mushrooms and broccoli into bite-sized pieces
  2. Salt and pepper the veggies
  3. Heat up a pan with the oil in it (medium heat)
  4. Cut up the garlic or crush it. Put it in the heated pan with oil
  5. Put the mushrooms and broccoli into the pan
  6. Cut the lemon in half and squeeze the juice into the pan while stirring
  7. After 5 minutes, put a lid over and let it steam
  8. When vegetables are tender, take out and serve immediately
hungry and fit http://hungryandfit.com/

You can really serve this with ANYTHING! I chose to serve it with penne, red sauce, and morningstar. You can eat it with other grains, meats, whatever you fancy. It’s so delicious I couldn’t stop eating it out of the pan. And hey guess what–it’s CHEAP and easy to make. There you have it…a yummy way to eat your vegetables. As always…stay hungry and fit!

BONUS PUPPY PIC

A ridiculously silly picture of Noke

A ridiculously silly picture of Noke

Fresh Caprese Salad

It’s hard for me to make a recipe for you to follow and I apologize for that… but I don’t! For me, recipes can be a little too formulated and strict because above all else, you need to make sure you taste your food and season it accordingly to make sure it has that perfect flavor when it is served. Preparing good food is about using the freshest and highest quality ingredients you can find, and also seasoning it properly! With that being said and taking that into consideration here is the best recipe I can provide you. 

What you need:

  • Spinach – only use the undamaged leaves
  • Tomatoes – preferably Roma tomatoes
  • Cheese – preferably a fresh, soft mozzarella
  • Olive Oil – Extra virgin, please
  • Balsamic Vinegar – I only use Balsamic Nectar
  • Salt – a coarser grind, I like Pink Himalayan
  • Pepper – Fresh ground black pepper from a mill

As for quantities, it depends on how much you are serving and what ratios you prefer. You can tell by my pictures what I prefer. Everything after the first three ingredients is to your taste, so those amounts are not designated. If you want to make it a good first course for yourself, two handfuls of spinach, a tomato, and a half a ball of mozzarella is my preference.

  • Prep Time: 10 minutes
  • Cook Time: Zero Minutes

Obviously, nothing is cooked.

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First, thoroughly sort and clean your spinach. Only use leaves that are not bruised or wilted. Clean them without damaging them. Remove excess water.

Next, wash your tomatoes and chop them into about twelfths, if they are romas. With larger tomatoes, consider cutting them into sixteenths. A thicker tomato provides more texture to this salad and butchering them less helps retain some of those delicious natural juices. Add them to the spinach. Apply some olive oil, salt, and pepper to the two ingredients and taste. You want to be able to taste all of the elements if you have seasoned properly. I usually coat the ingredients in olive oil, toss lightly. Six to eight cracks of pepper, and a teaspoon of salt, sprinkled from 18 inches above the mixing bowl. 

Next, slice your cheese carefully, especially if it is soft as to not create messy cuts, into quarter to half inch cubes. Relatively large, I know. Again, this is meant to be a salad with larger components so that every bite can include one of each of the three main ingredients. If they are cut or added in large enough pieces, a fork can easily pierce and hold all three components. 

You are nearly finished. Add the balsamic at this point and toss lightly. I usually add half the amount of olive oil that I used.

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Now comes the most important step, take a bite of your salad. All three components at once. How does it taste? What does it need? At this point I usually add a drop of the liquids, a crack or two of pepper, a healthy amount of salt. I think the salt helps bring out the other flavors in the dish and cuts the acidity of the tomatoes and the balsamic. The cheese is the only rich component along with the olive oil so the salt has a significant effect in this regard. 

Toss lightly again to ensure that every piece of the salad is dressed evenly and then drain the salad. Yes, drain it carefully. Remove the excess dressing. At this point, the salad has been treated so carefully that every component is dressed and the juice in the tomatoes will help keep the salad moist. If you dressed it properly, draining it will have no negative effect. You can save the dressing, obviously for other uses. 

The salad is ready and it is time to plate. You can take the rustic approach and use a pasta fork, much more delicate than tongs, to scoop a portion onto a side plate. I prefer serving on a plate rather than a salad bowl because of the composed nature of this salad. If you take this path, make sure that your ratios are correct and there is spinach, cheese, and tomatoes in the serving. Otherwise you can technically and methodically place the spinach first, topped with tomatoes, and finally cheese. That is up to you. A final crack of pepper, sprinkle of salt from above, and without adding final liquid components, serve with a fork. 

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French, obviously

You can also serve with a slice of good toasted bread and make a crostini. Leave that option to your guests, or yourself… whoever is eating. Note: You can actually finish with olive oil and balsamic, just make sure you do so and immediately serve to prevent the pooling of juices in the bottom of the plate. If the liquid components do pool, make sure you have a piece of bread or something to scoop it up with!

BONUS KITTY PIC

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Protein Oat Pancakes

As some of you know, our 5-Minute Protein Pancakes recipe is one of our biggest hits. I would say I eat pancakes at least once a week, so I am always trying new recipes. With the help of Silk, I’ve come up with another–Protein Oat Pancakes! I know it’s weird to describe pancakes as “juicy,” but they are wonderfully akin to that on the inside. It’s not just some flat pancake without any umph– this pancake has personality! Plus, they are healthy and full of protein!

To make this recipe, you’re going to need a few items–one of which is Silk Unsweetened Vanilla Almondmilk. Before you head to the grocery, sign up at Silk.com for some free coupons!

Dry ingredients together

Dry ingredients together

Silk milk!

Silk milk!

Ready to be stirred up

Ready to be stirred up

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Wet and dry mixed together

Wet and dry mixed together

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Protein Oat Pancakes

Yields 7
Pancakes filled with healthy grains and protein


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Prep Time
7 min

Cook Time
5 min

Prep Time
7 min

Cook Time
5 min

Ingredients
  1. 1 cup old-fashioned oats
  2. 1/4 cup whole-wheat flour
  3. 1/2 cup Silk Unsweetened Almond Milk
  4. 1/2 cup 0% Greek yogurt
  5. 1/4 tsp baking powder
  6. 2 tbsp honey
  7. 1 tsp vanilla extract
  8. 1 tsp cinnamon
Instructions
  1. Mix together the dry ingredients
  2. Mix together the wet ingredients
  3. Mix the dry ingredients into the wet using some sort of spoon (you don’t want to over-mix the batter)
  4. Grease up a pan and once hot, spoon some of the batter into the pan (I was able to fit two pancakes in my pan at a time)
  5. These cook fast, so be ready to flip! After three or so minutes on each side, flip and finally take out
  6. You can serve with butter, syrup, fruit, or just eat it plain!
hungry and fit http://hungryandfit.com/

Simple, sweet, and nutritious. How can you get better than that? Make sure you head over to Silk’s Facebook page and like them! You can find tons more recipes like these and also ways to earn free coupons. You can also make a big batch of this overnight for the whole week! Talk about a yummy week of breakfasts. Let me know how these turn out for you! And as always…stay hungry and fit!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

 

Healthy Huevos Rancheros

This brunch favorite can be yours in ten minutes or less! Okay, sorry that sounded like a sales pitch, but I’m super passionate about this dish. My spin on it is delicious and healthy! It’s always my go-to when I don’t feel like doing a lot of cooking, but still want to stay on the nutritious side. It’s pretty simple and I’m always happy eating it. Let’s try it out.

Chop dem tomaters

Chop dem tomaters

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Don't forget your tortilla!

Don’t forget your tortilla!

Healthy Huevos Rancheros

Serves 1
A healthy version of huevos rancheros you can make in ten minutes


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Prep Time
5 min

Cook Time
5 min

Prep Time
5 min

Cook Time
5 min

Ingredients
  1. 1/2 can black beans
  2. 1/2 tomato
  3. 1/2 handful of spinach
  4. 1 egg
  5. 1 tortilla
  6. salt and pepper
  7. hot sauce
Instructions
  1. Heat up the beans in a pot
  2. Cook your egg
  3. Heat/toast your tortilla
  4. Put the beans down first, then the egg, then the veggies
  5. Either use your tortilla as a taco or rip it up and eat it with a fork alongside the other goodies
  6. Throw down some hot sauce and dive in!
Notes
  1. You can use different types of beans or greens
  2. You can add cheese as well
hungry and fit http://hungryandfit.com/

There you have it. I often whip it up at night when I don’t feel like doing a lot of cooking and when Hungry has found his own dinner. It’s fun to spruce it up with fresh vegetables, although tomatoes are a must (unless you aren’t a fan). Avocados would be PERFECT for this too! Have fun with it and feel free to add anything to make it yours! And as always…stay hungry and fit!

BONUS KITTY PIC

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Delicious Vegetable Soup

This post is brought to you by Hungry’s mom! We composed the post, but she provided the recipe and pictures! Yum!

With spring and summer around, vegetables are flowing freely (yay!). We are truly happy for that and even happier with the recipes that come along with it! This vegetable soup is sure to keep everyone around the table happy and well-fed with nutritious ingredients. There is not much work to it at all! 

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Vegetable Soup
A easy-to-make vegetable soup that can last the week


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Prep Time
15 min

Cook Time
1 hr 15 min

Prep Time
15 min

Cook Time
1 hr 15 min

Ingredients
  1. 1 large container(approx 32 oz) organic vegetable broth
  2. 1 large can (approx 28oz) whole peeled tomatoes
  3. 1 can 16oz (or fresh equivalent) of cannellini and red kidney beans
  4. 1 cup fresh green beans
  5. 2 cups shitake mushrooms
  6. large dash pepper
  7. large dash olive oil
  8. 2 cups diced celery
  9. 1 cup sliced carrots
  10. 1 onion, sliced
  11. 1 shallot, sliced
  12. several handfuls fresh dill
  13. 12 fresh sage leaves
  14. 1 cup thin egg noodles or similar small pasta
  15. pepper to taste or if you like it spicy, add fresh peppercorns
Instructions
  1. Make sure to do all the chopping or slicing you need to do for vegetables
  2. Add all ingredients with the exception of egg noodles to large sauce pot and bring to a boil
  3. Simmer and cover for approx 1-1.5 hours
  4. Ten minutes before serving, add egg noodles
Notes
  1. Would go great alongside ciabatta bread!
hungry and fit http://hungryandfit.com/

There you have it. Enjoy and thank Hungry’s mom for this one! This is a great way to meal prep for the entire week and not have to worry about dinner. Big batches are smart like that. Use this recipe to stay hungry and fit!