Tag Archives: tasty

Almond Butter Chocolate Protein Bites

This new year has been so busy already! However, I’m finding more time for creative outlets, like: cooking, baking, recipe-trying, writing, and such. It provides such a great counterbalance to the other stresses of life. Being creative helps relieve that tension, burden, and stress…at least for me it does. Hungry and I have been doing a tough if not repetitive program for the whole month of January (more to come on that later) and we need all the protein we can get to help our poor muscles rebuild each day. I follow the Minimalist Baker and was inspired by one of her recipes found here. Although this recipes differs from her original, it has the same base ingredients. I wanted something easy to pop in the mouth while still getting good nutrition. So, I came up with almond butter chocolate protein bites, and I’m really trying not to eat them all in one go. The ingredients are simple and the macros are great. They are a touch sweet with wonderful texture and you know you’re eating something healthy!

DSC_0008 Continue reading

Vegan Mushroom “Stroganoff”

Recently, some friends and I have been having “movie nights” (actually during the day) where we eat and watch a movie. This past time, we all brought food to share. I planned on making a vegan dish that our friend who doesn’t eat cheese or soy could eat. Now, I didn’t actually make it in time for this get-together, but I eventually did successfully complete it! And boy was it worth the wait! I made a vegan mushroom stroganoff. This dish is full of flavor, with the mushrooms giving that depth and heartiness. Since we live in Koreatown, there aren’t a lot of typical noodles, so we used udon noodles! It actually turned out well. Chris has been eating it every day for work, as this recipe makes a great deal of food. Let’s get to it. 

photo 1 (28)  photo 2 (26) photo 3 (22) photo 4 (18)

Vegan Mushroom Stroganoff

Serves 4
A yummy substitution for its beef counterpart

Write a review


Prep Time
20 min

Cook Time
25 min

Total Time
45 min

Prep Time
20 min

Cook Time
25 min

Total Time
45 min

  1. 8 oz package of any type of noodle
  2. 1 onion
  3. 1 tbsp olive oil
  4. 3 tbsp whole wheat flour (not all used at once)
  5. 2 cups vegetable broth
  6. 1 tbsp soy sauce
  7. 1 tbsp lemon juice
  8. 1 tsp tomato sauce
  9. 1.5 lbs mushrooms
  10. 1/2 tsp dried sage
  11. 1/2 tsp salt
  12. 1/2 tsp thyme
  13. 1 tbsp rice vinegar
  1. Chop the mushrooms into 2 inch pieces and slice up the onions
  2. Cook the noodles as per directions on the package (undercook them slightly)
  3. Drain and set aside
  4. In a large saucepan, saute the olive oil and onions
  5. Add two tbsp of whole wheat flour and stir constantly for 30 seconds
  6. Slowly add the broth, soy sauce, lemon juice, and tomato sauce until mixture starts to become thick and bubbly
  7. Add mushroom, sage, salt and thyme and stir
  8. Cook for about 5-7 minutes until mushrooms have shrunk and absorbed juice
  9. Add vinegar and continue to let simmer for 5 minutes
  10. Now, add the noodles alongside another tbsp of flour
  11. Serve hot!
Adapted from One Green Planet
Adapted from One Green Planet
hungry and fit http://hungryandfit.com/

I am very pleased with how this dish came out, and it was inspired by One Green Planet. This is a great dish for anyone and everyone because it’s vegan and has no soy. It holds well for leftovers as well as the mushrooms continue to marinate with flavor. It’s very simple, the only time-consuming part is chopping up the mushrooms and onions, and even then it’s not a very long time at all. I’d be interested to see all types of noodles work with this, so please share if you decide to make it. It’s a perfect winter dish–full of flavor and warmth. It’s even been cold here in Los Angeles with temperatures of 39 degrees in the morning! That is cold for LA, let me tell you. Please enjoy this warm dish and as always, stay hungry and fit!


photo 5 (14)