Tag Archives: meat

The Impossible Burger

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.

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The Crustacean: Restaurant Review

Can we just avoid writing any words and let you eat with your eyes for a moment? As you can tell from all the pictures below, the food here is beautiful and a considerable amount of extra time is spent on presentation, which we appreciate, because it’s a testament to their high standards. The elephant in the room is that The Crustacean, owned and operated by the House of An from Vietnam, is a little on the expensive side, impossible to get a reservation, and requires you to dress up like you’re heading to a wedding, right? Wrong and none of these are necessarily true. 

While you can’t walk in off the streets on a Friday night wearing sandals and a fitted cap, expecting to be seated quickly and fill your stomach with a $10 bill, The Crustacean is a lot more than a “fancy restaurant” in the heart of Beverly Hills. Its atmosphere can be magical with the elaborate indoor setup that makes you feel like you’re in the Vietnamese equivalent of a castle grand dining hall. As the host walks you through the entry into the two-level main room, passing over bridges made from beautiful wood, it’s impossible to ignore the glass-covered river underneath the floor filled with large koi. You’ve been successfully transported into a different part of the world and then you eat.

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Healthy “Accidentally Paleo” Meatballs

Hungry had a long day at work on a Saturday (yuck!) and I had a hankering for cooking, so I wanted to make him a nice dinner. I am a vegetarian while he is not, so I don’t cook a lot of meat dishes. However, tonight I would! We had some nice lean beef in the house, so I wanted to make scrumptious meatballs! However, we didn’t have any breadcrumbs…hmm… Luckily, I was able to find a recipe to base mine off of that lacked breadcrumbs. This actually turned it accidentally into a “paleo” recipe. Hungry and I are far from being paleo, but I know it’s popular right now, so maybe this will help you out!

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The Best Meatloaf Recipe Ever

Protein! Get your protein here! But, seriously–this meatloaf is chock full of protein and damn good flavor. My mum found a recipe for meatloaf and changed it to make her own and I was lucky enough to be nearby–it turned out to be the best meatloaf recipe ever. I may be a vegetarian, but the rest of my family really enjoyed it. Hungry even said it was one of the best he’s ever had–better than restaurant quality. That’s a rare compliment! It’s an incredibly simple recipe that even has vegetables! This is a great back-to-school recipe that can feed the whole family twice over. You know protein and flavor are important to us and that’s why this recipe is a hit.

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The Best Meatloaf Ever
Yields 1
A meatloaf chock full of protein and flavor

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Prep Time
15 min

Cook Time
1 hr 10 min

Prep Time
15 min

Cook Time
1 hr 10 min

  1. 1 cup fine fresh bread crumbs
  2. 1/3 cup 1% milk
  3. 1 medium onion
  4. 3 garlic cloves
  5. 1 medium celery
  6. 2 tbsp butter
  7. 2 tbsp Worcestershire sauce
  8. 1 tbsp cider vinegar
  9. 1/4 tsp allspice
  10. 1 1/2 lbs ground beef (75%)
  11. 1/2 lb pork (80%)
  12. 2 eggs
  13. 1/3 cup parsley
  14. Meat thermometer
  1. Preheat the oven to 350 degrees F
  2. Soak your bread crumbs in the milk in a large bowl
  3. Chop onion, carrot, celery, and garlic
  4. Cook onion, carrot, celery, and garlic in butter in a large pan over medium heat and stir for 5 minutes
  5. Cover the pan and reduce to low heat and simply cook until carrot is tender
  6. Remove from the heat and stir in the Worcestershire sauce, allspice, cider vinegar, salt, and some pepper
  7. Add veggies to the bread mixture
  8. Pack mixture into an oval loaf and then put into a 13 by 9 inch baking dish or pan
  9. Bake until center of meatloaf reaches 155 degrees F which will take between 1 hour and 1 hour and 15 minutes
  10. Let stand for a bit before serving and then DIVE IN
Adapted from Ian Knauer
Adapted from Ian Knauer
hungry and fit http://hungryandfit.com/

This is a crowd-pleaser and a crowd-filler! Rarely does anyone leave the table eating this meatloaf saying they didn’t get enough to eat. We love that it has lots of protein, vegetables, and is absolutely delicious. You can also have fun with it and throw in anything you’d like, just to spice it up in your own way. Use this recipe to stay hungry and fit!


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Dog days of summer

Wild Boar Burgers

If you know me, you know I have a weird diet philosophy. I call myself a vegetarian, but I will eat any wild-caught fish or hunted meat. Just my desire to go back to a more natural age before the meat industry. ANYHOW, now that you know how and what I eat, let me introduce tonight’s dinner: Wild Boar Burgers and Chips. Everything homemade, of course. It actually turned out great despite my NEVER cooking boar before and rarely (pun intended) ever cook meat. Check it out


  • 2 potatoes
  • kaiser rolls
  • wild boar meat
  • grilled onions
  • tomato
  • spinach
  • pickles 
  • garlic
  • dried rosemary & basil
  • salt & pepper


  • First thing I did was cut up my taters. Slice into very thin pieces, so they cook into crispy chips (fries, for you Americans)

Sliced uncooked taters

  • Now, I cooked and cut up my condiments. It’s your choice if you want to do this now or later, but this is how I did it. I grilled up some onionscut tomatoes, and pickles. I also got out some spinach to go atop the burger as well.

Platter of toppers

  • Now it’s time to tackle the boar meat. We got ours ground, so it was pretty easy. Put the meat in a sizable bowl so you can season it. You can season it however you want, but I used garlic, garlic pepper, salt, dried basil and rosemary. I use plenty of garlic, 2 cloves and slice it up. Oh, and a little dash of soy sauce.  Then dig around and make sure it’s somewhat evened out.


  • Now have two pans with oil getting hot on the stove. Flatten out the patties semi-thin, just not thick. Put your potatoes in one pan and salt them up. Now put your patties in the other pan, put them on a medium-low heat, so they don’t get burnt on the outside while they’re cooking on the inside.

Patties cooking

  • Now it’s really up to you to monitor the burgers and the chips. Maybe go set the table, get some drinks out. You want the chips nice and crispy and the boar burgers cooked well, but still juicy. We cooked ours for about 6 minutes. Aaaaand done!

Finished product

It turned out very well, the chips were crispy, the burgers were loaded with flavor, and our bellies were very happy. I hadn’t eaten any kind of meat (last time was wild bison) in about a year. Oh, and our drink of choice, none other but gourmet root beer.

Root beer Go ahead and try out the recipe, let us know if you have any questions about anything. PS- you can see Nymeria on the step-stool in the picture above.