No matter how much disposable income you have, and whether you’re in the middle of a pandemic or not, you should never pay a meal delivery service for fast food.
May232020
Archives
Feb122020
Built Bar: The Ultimate Unbiased Review
Welcome back, everyone, to another episode of it took me forever to publish this article. How long? Well, way back in late June of last year, Charles from Built Bar reached out to us and asked us to provide an honest review of their “fairly new” protein bar. They’re not fairly new anymore. Within a week, they arrived, but were completely melted into oblivion as our delivery driver left them in the sun. Logan from Built Bar quickly sent us another box and we grabbed them without any issues since Hurricane Barry protected them from the sun.
So, here is the honest review.
If you don’t like any of the protein bars you’ve ever eaten, you should buy THIS.
May292018
Easy Chickpea Curry
Watch out, another “Indian” recipe! This time from Martha Stewart (ha!). Though nobody would venture to say Martha Stewart is Indian, I also think nobody would say she’s a poor cook. She’s legendary. I’ve wanted to involve more chickpeas in my diet for a while, but laziness prevented me from actually looking up recipes and finding ways to use them. Sure, I could use them in salads, but what about cooked recipes? I did a quick search and came up with Martha Stewart’s EASY chickpea curry. Like really easy. Like just throw spices and cook chickpeas together easy.
I altered Martha’s recipe into my own easy chickpea curry that would fit my needs and–more importantly–my ingredients. This recipe is a great whip-up-at-home-quickly-after-work dish when you don’t have a lot of time but would like to have something tasty and nutritious. I felt great about eating it! And curry is a heavy word for this dish, it’s really just stewing chickpeas in spices and liquid. Let’s get cooking.
Apr162018
S’mores at Home
If you’ve been on social media lately, and you live in the United States, there has been a lot of negativity going around. Normally we have something to fall back on that can cheer us up, like the weather, but that certainly hasn’t given us any relief lately. Here in LA, we’ve had 20 degree temperature changes every few days for the past week. Whether it has been hurricane-level winds or blazing dry heat, we can’t really complain because others have it so much worse. I saw a video from the NYC subway that looked like a scene from Titanic.
Spring is supposed to be one of the loveliest seasons that just about anyone can enjoy. Flowers are blooming, birds are singing and it is warming up enough to start firing up the grill to make some family favorites. That, however, can be quite challenging with a blizzard (bad enough to close airports for days) outside.
We celebrated the Spring Equinox by building a fire in our cast-iron chiminea and making s’mores. It felt so good, and even though it might not be the healthiest treat out there (everyone gets a cheat meal, right?) it is bound to put a smile on your face and relieve some stress. Relaxation is important for finding that hungry and fit lifestyle! So, if you’re fortunate enough to have a gas stove (our ONLY three criteria for apartment hunting in LA is: parking, no carpet, gas stove) you can make s’mores right now!
Dec302014
Mini New Zealand Pancakes: Pikelets
As many of you know, my mum is a Kiwi, meaning she comes from New Zealand. This means that I grew up with lots of different food items than most American children like spaghetti sandwiches (sounds weird, but actually works). Other yummy Kiwi items include scones, banana fritters, and more. My brother and I also grew up with a wonderfully delicious breakfast item, very similar to pancakes. We always looked forward to them whenever mum would make them. When I was little, she would make us shapes like the letters of our name and Mickey Mouse. I am talking about Pikelets. Yes, a strange word, but these were more normal to us than pancakes were. They are very similar to pancakes, but have different qualities. We would enjoy it with butter and Golden Syrup (New Zealand syrup) or maple syrup and we always ate too many. You can thank my mum for this recipe! Oh I forgot to say…this recipe is ridiculously easy so have no fears in trying a new breakfast item out!
Beat that egg
Came out wonderfully!
Never under-indulge
Pikelets
2014-12-29 19:24:09
Serves 2
A wonderful New Zealand alternative to pancakes
Prep Time
7 min
Cook Time
7 min
Total Time
14 min
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/4 cup sugar
- 3/4 cup milk (or as needed)
- Butter
- Syrup
Instructions
- Sift flour, baking powder, and salt in a bowl
- In another bowl, beat the egg and sugar until thick
- Add milk to the flour mixture and mix in the other wet mixture so that everything is combined
- Heat up a skillet or a frying pan and make sure to grease before every pikelet you cook!
- Place them (around a tablespoon or more of each) and turn over when bubbles start
- Cook the other side until golden
- Keep warm and serve with butter and maple syrup
hungry and fit https://hungryandfit.com/
Dec092014
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.
Homemade Cream
2014-12-08 23:01:46
An easy way to make your own cream
Total Time
2 min
Ingredients
- 1 pint heavy whipping cream
- 1/4 tsp vanilla
- 1 tsp sugar
Instructions
- Put ingredients into bowl
- Beat them until it turns into whipped cream
Notes
- The higher quality heavy whipping cream, the better your cream will come out
hungry and fit https://hungryandfit.com/
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?
Aug152012
Mushroom Egg Tacos
So, sometimes you wake up on the wrong side of the bed. Especially when you have half the furniture you need in your new apartment, and it’s spread out all over the tiny “living room.” It’s okay though, because there’s still that nice kitchen, with a big breakfast bar, plenty of cabinets, and a ton of bench space (perhaps a Kiwi term for “counter top” in the U.S.). Perhaps not the best stove (they kind of lean backwards), but at least it works, right?
Even though I wasn’t in the best mood, I had an idea for breakfast. I only buy produce that’s on sale and in season. So we have…mushrooms…eggs (okay, not a seasonal thing really, but always good to have)…and tortillas (sorry I’m from SoCal). Also had some mild salsa to put in as well, and can’t forget sharp (UN-DYED!) cheddar cheese!
First, gotta get those mushrooms cooking. There’s some olive oil in there, garlic (whenever I cook something, you will see garlic), and small bits of rosemary. I grew up having a huge rosemary bush outside our house, so not having fresh was a bit of a downer.
So as my mood immediately skyrocketed (who’s wouldn’t with an aroma of garlic, olive oil, and rosemary everywhere? HEAVEN), I let the mushrooms bathe in oil and garlic and cook to perfection. I moved on to prepare other things that would go along with this concoction. I heated up some MorningStar “Chik’n” and sliced em up. Even for you meat-lovers, these are really good. I suggest also the Buffalo ones for a kick. You can also see I grated just a little cheese on the side. If something needs to be cooked for a little bit, always take the time to prepare your other ingredients so you can have it timed perfectly (like when Chris gets out of the shower)!
Moving on to prepare the yellow corn tortillas. They’re pretty small, but I always prefer corn tortillas over flour, just love the texture and homemade-like flavor. I shove the mushrooms to the side of the pan and let the tortillas heat up and cook for just a minute or so on each side so it’s nice and hot with a firmer structure. Then, lay em out and put salsa over it. After that, I lay the slices of “chik’n” on the base as well.
The mushrooms are cooked to perfection, juicing with garlic and rosemary flavor. Now time to get the eggs in. I use 3 eggs, pop em in the pan, scramble them in there and toss the mushrooms into the eggs while they’re still cooking to make it feel more combined than separate ingredients.
It takes less than three minutes. Good thing I have the tortillas ready. I sprinkle cheese into the egg and mushrooms and it melts almost immediately. The tortillas are ready, with salsa and “chik’n” at the base so I designate the mixture into each of the tacos. It fills up the soft tacos easily, spilling out on the sides. But that’s okay–I have forks too! Easy recipe and very very cheap. After cooking and eating, I was in a great mood. Cooking will always cheer you up! Enjoy.
