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Blueberry Overnight Oats

I’m (Fit, here) back again! Two posts in a row. Crazy, right? I know I’ve been off the blog for a while, but I thought I’d pop in a bit more to share some recipes. And today’s recipe is…Blueberry Overnight Oats! Overnight oats may seem like a trendy breakfast you’ll only find in Los Angeles, but there’s more to it than just the fad. Overnight oats is (are?) a timesaver. It’s a nice colder alternative to traditional oatmeal, especially nice in the warmer months. And you can get really creative with the ingredients you put inside.

We nicked this recipe from the lovely Fit Foodie Finds and made it our own. If you haven’t checked her out, head on over–lots of great recipes to find there. This overnight oats recipe is all about the blueberries! Though, again, overnight oats can be whatever you want to put in, as long as you have a liquid. It’s so incredibly easy to throw these ingredients together and enjoy them the next day in a nice chilled bowl! 

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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. 

chickpea curry 1

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Seriously Healthy Whole-Wheat Muffins

Being that it was St. Patrick’s Day recently, I had myself some leftover buttermilk from when I made Jodi’s amazing Irish Soda Bread (fail-proof recipe!). What should I do with this extra buttermilk? I could make another loaf of that delicious soda bread or…I could try a new recipe! I wanted it to be healthy and something guilt-free. With my buttermilk-searching glasses on, I scoured through healthy recipes until I found one I wanted to base my recipe on. Luckily, trusty ol’ King Arthur Flour had a great one! I healthified it even more than it already was (I cut the sugar) and whipped it up. These muffins are so good without being sweet and they pack a serious punch of fiber. They are also incredibly easy to make. Major plus! Takes under thirty minutes. 

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Chocolate Chip Meringues

A vivid memory for me as a kid is getting a tin of these fluffy white things (probably from Trader Joes) and delighting to find that they were crunchy, but more importantly–delicious! I’m kind of scared to think back on how many I would eat in one sitting. Yikes. Well, fast forward to today and I now know what they are! Meringues. Beautiful, mind-bending, mouth-watering meringues. That amazing dessert that feels at the same time you’re both eating air and crunching into a godly snack. I’ve never made meringues before. If you would’ve asked me, I thought that the recipe must be really difficult. Let’s face it: I was intimidated! Such a fancy schmancy dessert and who was I to presume to try to do it?

That is, until I saw Skinnytaste’s instagram post of her “Black and White Chocolate Chip Clouds” and realized that maybe the recipe wasn’t over my head. I had a good friend’s cookie bake coming up and I said to myself, “You know what! I’m going to try it!” And I did. And it was a success! I made chocolate chip meringues and I cannot wait to make them again. And guess what? These are a healthy alternative to the normal heavy cookie. Now that I feel comfortable with the recipe, I want to really make them my own. I’m not sure what the hardest part was (the recipe is so easy)–separating the egg whites or waiting for them to be cooked. Yeah, that’s the difficulty level we’re talking here, folks. Just look at the recipe below! 

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Quick & Easy Chili at Home

Daylight savings time has us falling back and the sun is setting earlier. Days are getting darker, nights are getting colder and we’re moving through Fall quickly, on our way to Winter. The change of seasons and weather provides us the opportunity to cook different dishes in order to keep our bodies warm and even capitalize on different foods that are in season. One food that you can make all year round is chili, but there’s something special about having a warm bowl on a cold night.

We’ve presented loads of different recipes on the blog, in different forms. Sometimes we use recipe cards; sometimes we don’t. Sometimes we use lots and lots of work; sometimes we don’t. One thing we always want to do is include lots of delicious pictures, but this time around, we’re going to use these pictures as the recipe.

During (nearly) every stage of the cooking process, we’re going to show you a picture and only provide a brief description as to what is going on. Since we’re not baking, precise measurements aren’t as important, and since we’re making chili, there aren’t any complex techniques. Plus, the most important thing to remember is that this is YOUR chili, and you should adjust the seasoning to make your mouth and tummy happy. (If you want to throw some serious heat in there, go for it!)

Ingredients you’ll need:

  • Onion
  • Garlic
  • Red wine
  • Vegetable stock
  • Potatoes, cut into chunks 
  • Fresh or canned tomatoes 
  • Seasoning like oregano, paprika, and salt & pepper
  • Beans
  • Fat, such as butter
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Step 1: Caramelize onions and garlic in a stockpot.

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Tomato Avocado Salad

In the past few weeks, Hungry and I have kicked up our fitness level to a certain degree. It’s been going fairly well, and we are a mission to achieve our goals and stay healthy! It’s not always easy. We have busy lives, a not-so-great neighborhood, and everyday troubles. However, we rise above and keep fighting for our passion! To go along with that are healthy recipes. Recently, our fridge and pantry have been chock full with delicious fruits and veggies. We’ve been getting great prices on avocados from Trader Joe’s which we’ve been certainly using to our advantage. We’ve been making different things like caprese salads, roasted tomato on toast, and yummy spinach recipes too. In this case, I simply combined a few ingredients to create something very tasty: a tomato avocado salad. 

Finished product

Finished product

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Chocolate Oat Apple Crumble

I have an unfortunate sweet tooth. I try to curb it, but sometimes I don’t. Sometimes, however, I think in advance and then make something that’s sweet, but still on the healthy side. That’s when Smitten Kitchen inspired me! Jasmine is a very close family friend who turned me on to “crumbles” very early in my life–particularly apple crumble. This recipe calls for very few ingredients so I decided to give it a go. It was really easy and made the house smell wonderful! I made a Chocolate Oat Apple Crumble and my sweet tooth was absolutely overjoyed without killing my health.

Finished product, but not before I dove in

Finished product, but not before I dove in

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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. 

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Homemade Cream
An easy way to make your own cream
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Total Time
2 min
Total Time
2 min
Ingredients
  1. 1 pint heavy whipping cream
  2. 1/4 tsp vanilla
  3. 1 tsp sugar
Instructions
  1. Put ingredients into bowl
  2. Beat them until it turns into whipped cream
Notes
  1. 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

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?

Can you spot all three critters?

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Coffee Almond Crunch Granola

*Please welcome back, Jamie, who brought you that delicious hummus recipe a few weeks ago (she even provided us with a bonus kitty pic–YES!!*

\\ 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. //

jamie bio

I love making granola because it’s fun and easy to experiment with spices, oils, and flavors and not to mention–delicious. For this batch, I used ground cinnamon, coffee, paprika, and salt to play with sweet and savory, but you can get creative and use whatever spices you love! I also like using whole flax seed that I grind up not only because it is chock full of fiber and antioxidants, but because it also acts as a binder so you get chunks of granola.

Ingredients:

  • 3 cups rolled oats
  • 1 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp paprika
  • 2 tbsp whole flax seeds
  • 2 tbsp coffee
  • ¼ cup coconut oil/walnut oil, or whatever you have on hand
  • 1/3 cup maple syrup or honey
  • ½ cup dried cherries or any dried fruit you like
  • ½ cup almonds
  • ¼ cup Pepitas

Directions:

  1. Add rolled oats, chia seeds, cinnamon, salt, and paprika to a medium bowl.

ingredients coffee

  1. Grind the whole flax seeds and coffee in a coffee grinder and add to oats and spices.

  flax coffee

  1. Add coconut oil and walnut oil or whatever oil you prefer, maple syrup/honey, almonds, and pepitas.
The good stuff

The good stuff

  1. Mix well and spread evenly on baking sheet, pressing down on the granola mixture.
  1. Bake at 300 degrees for 15 minutes, stir, and continue baking for another 15 minutes or until golden brown.
  1. Add chopped cherries or any other dried fruit. Let cool and enjoy!

 chopped

BONUS KITTY PIC

^.^

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Stuffed Strawberries (4th of July Recipe)

This is a re-post of a recipe made last year, but it was so good, I had to bring it up again! It’s a perfect 4th of July recipe and it’s healthy and delicious. Sure, pie and such are popular on Independence Day, but you can’t beat this. You get your sweet fix without the heaviness of the usual foods. This special dish involves fruitdairy, and happiness and doesn’t take longer than 15-20 minutes to make! I got it from here and added a bit of lemon into it and took out some sugar.

Beautiful sight

Beautiful sight

photo 2 (5)

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Hard not to eat it all

Hard not to eat it all

photo 5 (3)

Yum yum yum

Yum yum yum

photo 2 (6)

Stuffed Strawberries
A healthy treat for the 4th of July
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. a tin of strawberries (I just usually get the regular pound at the grocery)
  2. a tin of blueberries (same thing)
  3. 5 oz marscapone
  4. juice of a lemon
  5. lemon zest
  6. 2 tbsp powdered sugar
  7. 1 tsp vanilla extract
Instructions
  1. Wash the fruit and pat dry all of it
  2. Take the strawberries and cut the green ends off and also a little portion of the tip so they can stand upright on a platter
  3. Take a melon baller and ball out of the bottom, creating a crevasse.
  4. Once your strawberries are all "pitted" and plated, let's turn to the filling. Put 5 ounces of marscapone cheese and put it in a small-medium bowl
  5. I would next do the lemon juice. Cut the lemon in half and squeeeeeze all that juice out.
  6. Next, grind the lemon on a grater and get a good amount of zest (people say 1 tsp, but I eyeball it)
  7. Then, throw the powdered sugar and vanilla in and stir! Mix it all up really well
  8. Now comes the most difficult part: take the marscapone mixture and put it into a re-sealable bag and snip a corner off. Use this contraption to fill the pits in the strawberries up with the mixture
  9. Once all the strawberries are filled to perfection, place the blueberries on top of the cream in the strawberries. And that's it!
Adapted from Gina Marie's Kitchen
hungry and fit https://hungryandfit.com/
This is an easy, healthy treat you can substitute for pie or something else you’d like to stay away from on those holiday food feasts.  How could you do wrong with this one? It’s easy to do, pretty to the eye, and delicious enough to impress. I’m sure whoever you are celebrating with this year will enjoy this special, healthy treat. Make this recipe if you’re looking to stay hungry and fit! 

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