This is from Valentine’s Day to a lovely wedding in Mexico City!
Is anyone else extremely skeptical about all of these new National (Holi)days that have been popping up? Am I the only one who thinks that there were actually four National Donut Days and five National Pizza Days in 2017? Could this all be a huge scheme by major industries to get us to buy more of this and that? Is the illuminati behind all of this?
Seriously though, we’re all about trying to find a way to create balance in your life so that you can eat your pizza and look/feel great, but there are some serious challenges that come with all these days being created. While certain pizza might not be “bad” for you, they aren’t going to be the “best” source of nutrition on any given day. The same goes for donuts, ice cream and every other day that revolves around eating foods that are often considered cheat meals or guilty pleasures.
We are Hungry & Fit…we eat a lot and we work out a lot. We love to embrace the concept called moderation. It’s one of our favorite things. So yeah, you’re allowed a donut here and there as long as you’re not throwing one back every day. I mean, really, you can do whatever you want, but if you are trying to be moderate, be moderate. Don’t kill yourself exercising so that you injure yourself (lookin’ at you, Hungry) and don’t binge every night. To us, life is all about balance and moderation. Add gratitude, and we think it’s the key to a full, happy life. In a way, you can have your cake and eat it too through moderation! Hungry and I chow down but still manage to keep fit. Thus, I present to you the Not-So-Fit Lemon Bars.
I based this recipe off of Genius Kitchen’s lemon bars. Even though I wouldn’t call my recipe healthy, I certainly “healthized” (it’s a word, trust me) it up from its original state. This recipe has much less sugar and way more lemon–I prefer a tart dessert over a sweet one. I love lemon bars because of that tartness. It’s that tang that first hits you and then the sweetness melts you over. Mmm! These Not-So-Fit Lemon Bars are very easy to make and are sure to impress.
Sugo all’arrabbiata. The angriest sauce in all of Italian cuisine. It might not be as angry as your nonna when you don’t listen to her, but it can pack quite a punch. Hailing from the Lazio region (think Rome) of Italia, like my ancestors, you’d think that it’d be blasphemy for me to even consider altering the thousand-year old recipe, but… I can’t help myself.
You see, this is a simple sauce that doesn’t quite hit the spice level of fra diavolo, but compared to commercial Italian pasta sauces in American grocery stores, it’ll make your nose run a bit. Typically, its made from striking the perfect balance of tomatoes, garlic, olive oil, and red chiles (most use red chili flake), but we’re really going off the walls here and using a much different source of heat.
No, we’re not talking about Calabrian chili oil; we wouldn’t dare use ingredients from Southern Italia. We’d rather take a near 7,000 mile plane from Rome to Jakarta, to pick up some SAMBAL! I hope we haven’t lost you, yet, because this is about to get tasty.
Intriguing. When you think about it, that isn’t a word that you would normally associate with food. You might think, ‘wow, this is intriguing’ at first, but after some thought, you’d find a better-suited word. Sometimes for better and often for worse, we have a tendency to give more credit than is due when it comes to food. Just think about the hysteria that erupts when well-known foods (such as poke and ramen) are brought to areas where the population aren’t familiar with them. Hysteria.
Then, there are the few times that you really are truly intrigued by what you’re eating. The thought of it is so complex, so mesmerizing that you can’t help but learn more about it. And no, we’re not talking about a sushirito here (aka a sushi burrito) or any other nonsensical scheme to be different, cool, or earn money fast–we’re talking about the true gems out there.
Who doesn’t have old bananas in their pantry? I know we do at least once a month. We do not throw them out. Instead, we make banana bread! Banana bread is such a delicious thing that is not too unhealthy, but also easy as heck to whip up. It’s a great snack or treat any time of the year, but especially during the winter, there’s just something about that smell of it baking in the house.
This recipe is incredibly easy: just put everything together, whisk, and bake! I based this recipe off of Carrots ‘N’ Cake’s recipe–you should check her out, she’s a very fun healthy lifestyle blogger. Our favorite way to enjoy banana bread is taking a slice and toasting it in the toaster oven and then slathering butter on it. Mmm-mm! Let’s have fun making this banana bread!
As Hungry prepares for yet another trip back east, the preparation comes with the painful awareness that one of his favorite places in the whole world of food will not be there. Tony’s Pizza, née Tony’s Italian Kitchen, was a local favorite in Midland Park (Hungry’s hometown). In such a densely populated part of Northern New Jersey, the level of pizza competition easily rivaled that of any part of New York City, some would even daresay Arthur Ave. While residents of Bergen County would be split between Kinchley’s thin crust, Nelly’s wide selection, and Brother’s stellar toppings, Hungry knew at an early age that Tony’s was his favorite, by far.