This is an effort to help you realize that one thing matters when making proper French Toast. The difference maker is… ATTENTION. Tender love and care, if you will. If you’re lazy when you’re making it, your french toast will end up like the gross one below. If you’re into the process and taking care of it nonstop, it will look like the really pretty one! This is a very loose recipe, I don’t give specific measurements, but you’ll get the idea.
We saw a really funny meme the other night. It showed someone’s meals logged throughout the day and the first 4-5 were all super healthy. The final one was a pint of ice cream and chocolate chips cookies and it’s sad, but true. We think that more people can relate to that than you might initially think, because it’s extremely hard to fight your sweet tooth the whole day.
One night, after a delicious supper of leftovers, Hungry and I were craving something else. We had a fridge full of goodies so the world was our oyster. What did we want for dessert? More than just a square of chocolate. What about making something? What about pairing Hungry’s cooking skills with Fit’s baking skills? Yes! Sounds like the right way to go. We had plenty of apples and I always like to add a topping, so we created an apple crumble dessert! This recipe was so fun, but also relatively un-intimidating and simple to do: we cooked on the stove and then baked to finish it in the oven. If you can, grab a partner to make this lovely dessert with you in the kitchen!
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.
Spring is in the air! Can you smell it? The flowers are blooming, the fruit is growing, and the sun is shining. Hooray at last! Although in Southern California, you can’t always tell what season it is, we know Spring is here because everything is blooming. With the start of Spring, comes the start of fresh fruit recipes. My mum has a lemon tree that grows fruit all year round. There are no pesticides or anything like that and there is a constant flow of huge lemons wanting to be used. She can’t consume lemons because of the acidity–but I sure can! I usually put her lemons in my water every morning for a refreshing start to the day.
While I was busy house sitting at my parents’ place last weekend, the sun was shining along with a gentle breeze and I decided that I should make lemonade. I don’t know why I’ve always been intimidated to make lemonade from scratch. I know now that making lemonade is easy and incredibly rewarding. Now, I like my lemonade tart. Sweet lemonade isn’t my cup of tea. So if you go searching for other lemonade recipes, you will find more sugar in them. Let’s get started!
[Please welcome back our guest blogger, Jamie, with another one of her delicious recipes!]
KITCHEN EXPERIMENTS WITH JAMIE
**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.**
Today, one can find milk made from almost anything—soy, rice, different kinds of nuts, etc. They can be a little easier to digest than milk and I personally like the taste. While it is possible to find great quality milk substitutes at Whole Foods and other health food stores, they can be pricy and some brands can be high in sugar and contain additives. So, why not make your own?
Making your own almond milk is unbelievably easy and resourceful because you can utilize the whole almond with zero waste. After pulverizing the almonds to make tasty milk, try using the almond grounds in granola, in baked goods, or even just toast them in the oven with some sugar or spices and use them as sweet or savory crunchy topping.
Here’s my recipe for homemade almond milk. As always, feel free to play around with it!
1. Drain and rinse the soaked almonds.
2. Place almonds in a blender along with the water, simple syrup, vanilla, and pinch of salt. (I had to do mine in batches because my blender could not hold all the liquid)
3. Blend for a minute or so.
4. Place cheesecloth over large bowl (I held mine in place by wrapping a rubber band around it), and slowly pour almond mixture over it. Squeeze the bottom of the cheesecloth to release the milk.
5. Pour into a pourable container to store in the fridge for about 5 days.
Makes 5-7 cups
You can make your own simple syrup by boiling equal parts sugar and water until the sugar dissolves and letting it cool to room temperature. I like to infuse mine with herbs like rosemary or sage and vanilla beans! Enjoy this recipe and as always, stay hungry and fit!
BONUS KITTY PIC
Please enjoy our guest blogger, Jamie, and her wonderful hummus recipe.
Jamie’s passion for food and cooking began as a young girl, while watching her Italian mother in the kitchen. During her time studying at UC Santa Cruz, she came to love the process of cooking and experimenting in her own 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. As the Alternative Food Chef at a Yosemite summer camp, Jamie cooked for campers and staff with dietary restrictions. This challenged her to use unconventional ingredients to create hearty and healthy comfort food. Jamie is currently studying to become an Occupational Therapist and would love to incorporate cooking into her practice one day.
Chickpeas are a type of legume also known as garbanzo beans. In Arabic, the word for chickpea is hummus, which we know as a creamy, garlic-y spread made from chickpeas and tahini (sesame seed paste). You can find all different types of hummus at your local grocery store, but often times store-bought hummus is chock full of unnecessary additives and preservatives that you can’t pronounce. Luckily, it is incredibly easy to make!
Since I ran out of tahini, I decided to spice up my hummus by adding roasted red bell pepper and garlic, but if you have tahini, I would recommend using it. Also, I used chickpeas that I cooked from scratch, which takes longer since you have to let them soak overnight, so feel free to make the hummus using canned chickpeas instead.
Roasted Red Bell Pepper Hummus
Hummus is loaded with protein and fiber and will help you to stay hungry and fit!