Healthy Banana Nut Muffins

These muffins are one of the best guilt-free, low-calorie, satisfying snacks for your everyday needs. Also, our bananas were nearly black. And that’s when you know it’s time for one of the many banana recipes. And being right after Thanksgiving, this was an easy choice. I added pecans for a little extra protein and healthy fat. Also, they were leftover from our sweet potato casserole. You gotta use what you got! This recipe is ridiculously easy, in fact I made two batches. And it’s uber healthy with plenty of fiber since it uses whole-wheat flour. Only takes about 15 minutes to cook and less to prepare.

Look how black these are

Prep Time: 10-15 minutes
Baking Time: 15-18 minutes

Ingredients

1 3/4 cups whole-wheat flour
1 tsp baking soda
1/2 tsp salt
2-3 bananas
2 eggs
1/3 cup honey
1/3 cup olive oil
1/2 cup chopped pecans
1/4 cup hot water

Directions

Pre-heat the oven to 350 degrees F and grease your muffin tin
Mix together the dry ingredients (flour, salt, & baking soda) in a small bowl

In another bowl, pour the honey and oil in and whisk it up until it’s totally mixed together
Now crack those eggs and mix it up with the honey and oil

Next, we want to mash those black bananas into a nice gooey mess. I like a few chunks of banana because that’s always fun to bite into when it’s cooked. Spoon in the bananas and stir into the wet mixture.

mashmashmash

Okay! Now it’s time to marry the dry and wet ingredients. Slowly stir in the dry mixture into the wet, alternating with the hot water. Do this until both the flour mixture and hot water are gone.

delicious batter

Now it’s time to chop up those pecans into quarters and stir them into our beautiful mix.

Chop chop!

Almost there! Now we want to spoon the mixture into each spot in your muffin tin, and try to make them all equal if you can.

Put into the oven for around 15-18 minutes. Stick a fork or toothpick in the middle to see if they’re done. If there’s tons of batter on the toothpick, leave it for a few minutes.
Let cool for a few minutes and then slowly scrape them out!

Oh, the glory!

This recipe came out beautifully. The muffins were moist, not too sweet, and full of whole-wheat goodness. They are perfect for Chris when he has to eat breakfast on the run and perfect for me to shove in my face between clients. Don’t miss out on this easy, healthy recipe! Bake these delicious muffins to stay hungry and fit!

Question of the Day: What are your favorite quick baking snacks?

BONUS KITTY PIC

Nymeria and Piper, the dog, got along great!

Dec032013

How to Get Over Thanksgiving Guilt

Apologies for the delayed posting! My brother and his girlfriend, Sophie, were in town for Thanksgiving and we wanted to spend every minute with them! But fear no more, we are back! Back with information to get you off the hook! It may already be December, but I know a lot of us are still wallowing in shame and guilt about our over-indulgences on Thanksgiving. This has no purpose and will help you get no further with your goals. Take these steps to shake off your self-hatred and prepare for beast mode for the holidays:

Chris’ plate

1. It was one day. Or a couple of days. Think back. Has this ever happened before? Say…a year ago? And are you okay now? Yes, you are. It was one day, or a few, and we will get over it. You can still get into shape, you can still shed the pounds you want to. Again, not worth beating yourself up over.

2. Forgive and forget. This is key and it ties in with the last point. You can accept that it was “one day,” but you need to get past that as well. Forgive yourself. Actually take a moment and think about why you’re angry with yourself. Then, with that in your mind, forgive yourself for what you think you have done wrong.

My plate

3. Think about the good parts. What did you enjoy about this Thanksgiving? Positive energy is going to make a better you–always. Did you have a particularly special time with loved ones? Maybe fun cooking with the family? Or maybe you did an awesome run the day before or after. Focus on those good parts of the holiday. Soak em up, feel that good energy.

Family run !

4. Think about the future. How are you going to change what you do next Thanksgiving so that you don’t leave yourself knee-deep in guilt and regret? A few ideas…changing your plate size, doing some exercise before or after, cooking healthier foods, or taking a walk with the family. Easy ways to make it a happier Thanksgiving before, during, and afterwards.

Food prep

5. Eating isn’t necessarily a bad thing. Don’t feel bad because you ate a lot just in one day. A lot of people undereat, which can be much more dangerous. Take pleasure in the energy and health you are getting from the food. Even better, think about what the food is. It’s homemade food that is bringing your family and friends together. Cherish that. Again, that doesn’t mean go crazy, but you shouldn’t see the food as evil.

My brother and I on a hike…SQUINTY

Those are just a few steps to relieve some of that regret and guilt that tend to accompany Thanksgiving. I hope you had a wonderful holiday with lots of loved ones, yummy food, and happiness. Use this guide to stay hungry and fit! Tell us how you get over Thanksgiving guilt!

BONUS KITTY PIC

My brother and Sajah having some bonding time

Nov222013

My Future Plans (Being Organized, Be Ambitious)

This might not be so inspiring for some people. This definitely won’t be so interesting for most. However, I want you to NOT take this as me talking about myself. I hope that readers get something more out of this post. It will be a quick one that lacks depth and details (about me) so don’t worry about it being painful to read. What I am trying to do is motivate others to keep going, keep pushing and continue to grow. No one is perfect and no one can be perfect. However, there is always an opportunity to increase your abilities and learn more. I could say I am the best swim teacher in the world. I can say that my body is an ancient Grecian sculpture. But that isn’t true and the most important thing (what a great word, right?) is that I know that. ME!

Rawr from H&F

Once upon a time in the great land of fire, Uchiha Itachi told Yakushi Kabuto that “those who can’t acknowledge their real selves are bound to fail.” (My translation. And, yes, I am quoting the manga, Naruto. Uchiha Itachi is my hero! All rights to Kishimoto.) It is important that we know who we are, what we are capable of and that of which we are incapable. Once we can honestly assess this, it is our responsibility to decide whether we want to improve, regress or maintain ourselves. I personally have an obsession with continuing education. I am not a perfectionist, it is too lofty to be called ambitious, I believe. Nevertheless, I strive to improve. For example, I do not “do CrossFit” nor do I have much interest in doing CrossFit. However, as a professional and passionate member of the “fitness community” I want to become a Level 1 CrossFit Coach so I can give a better recommendation, or lack there of, of the program. That’s just an example.

Alana as Lara Croft from Tomb Raider for Halloween…always trying to improve for strength and agility!

With that being said, I am going to do myself a favor and outline my future plans. I will be focusing on remainder of 2013 and 2014, without releasing any confidential information. (There may be a lot of… secrets.) I hope that this will urge to do the same. Evaluate where you are and where you want to be. Highlight your strengths and weaknesses, then use those to make plans for yourself! This is an awesome way of staying honest, organized and motivated. So here we go… try to do something like this!

I want to focus on two areas… physical goals and educational goals. I have my college degree and plenty of certifications but I want to be capable of doing more and helping more people. I have a body that I am content with in many ways but I get bored if I don’t push myself. Those are my two categories and I will break those down. (I am very happy with my “family” and I have no desire to change it aside from the addition of another four-legged friend a few months into 2014.)

But ummm look how cute I am

Physically, I want to push my body despite a significant labral tear in my left shoulder. I want to actually try counting macronutrients and prepping meals, even if it is only for a few weeks or months. I want to increase strength in my legs and back. I want to hold my human flags for longer and perform muscle ups without using any momentum. I want to exercise my core more and start to improve my cardiovascular system by swimming and biking more. I want to return to the rock gym and really improve my grip strength and relative strength. I also want to increase the size of my upper and lower arms, and my chest. Last but not least, I want to maintain stability and prevent injuries (further injuries) in my shoulders. I’ll experiment with different exercise splits and regiments to achieve these goals. I want to also become a more active ISAFIT coach for iSatori and help Hungry & Fit grow so that it reaches more people.

For educational goals, I want to continue my education in scuba diving, swim instruction, and personal training. I hope to become a Level II ASCA Coach. I aim to become a Swim Schools International Teacher Trainer as soon as possible. I want to start diving more and eventually, maybe even in 2014, become a Scuba Schools International Dive Instructor. (I need more specialties and to… dive MORE!) I also am interested in becoming a CPR/First Aid/AED instructor! I love teaching. I know they say those who cannot do, teach. I disagree. And that’s the end of that. Those who can do and want others to do well also… teach. Finally I want to expand on my personal training skills and become a USA Weightlifting Coach, at the very least. I know it is a lot on my plate for 2013/2014 but if I focus and allocate my time and money properly, it is possible. I also want to get my motorcycle license; my permit is covered in dust. That might happen as early as next month.

Learning from a master triathlete swimmer!

In terms of work, I want to make the Swim School of Boulder the cornerstone of the greatest aquatic training center ever! I also want to help the Longmont YMCA grow into an even more necessary part of the community. Obviously, Hungry & Fit is a given. I want to create a Hungry & Fit team that can spread amazing knowledge and motivation to EVERYONE.

Like I said earlier, I will avoid major details and will not even think twice about what I forgot. I could just be content with what I do, but that’s not like me. Life is relatively short and everyone has their own path they want to follow but mine involves learning and spreading that knowledge… always. I will keep you updated on my goals and how I am doing in achieving them but I hope you do too! List some of your goals in the comment section. Let us know areas that you are good at but still want to improve. I respect that. No egos around here. Much love and stay hungry and fit!

Supplements/protein for us to get ready for beast mode

Packing on the weight

Using Olympians as motivation for my own swimming

BONUS KITTY PIC

Nov182013

Easy Dessert: Pear Tart with Crumble Atop

What do you do with pears that are getting soft? Bake them! At least that was my excuse for my next baking adventure: a pear tart…crumble…thing. It was a tart/pie in the way of having a crust and baking the fruit, but I also prepared a crumble for on top. It made to be a delectable combination and I will continue to use it in the future. The recipe is based on this, but I altered a good number of things.

Prep Time: 20 minutes
Baking Time: 45 minutes

Ingredients

1 pie crust (homemade or store-bought, whatever you’d like)
3-4 pears
2/3 cup turbinado sugar (used in separate times)
1/2 cup flour
1/2 stick butter
1 tspb lemon juice

Directions

Pre-heat oven to 350 degrees F
Peel your pears and slice them up

Chop, chop!

Mix the sliced pears with 1/3 cup sugar in a bowl
Put the sliced pears with sugars into your pie crust
In a separate bowl, mix together the flour and the rest of the sugar together. Then chop up your butter and “cut it” into the flour. You can use a pastry blender, but if you don’t have one like me, then you can just use a fork. You want to press the butter into the flour and sugar until it has a breadcrumb-like consistency
Pile it on top of the tart and put it in the oven for 45 minutes!

Putting in da oven

I was a little nervous about mixing a tart recipe and a crumble, but it actually turned out really well! And luckily, I didn’t have to use too much sugar. The pears give enough sweetness that you don’t need to dump cups and cups of sugar onto it. Try this recipe out, you won’t regret it! It’s pretty darn easy. And as always…stay hungry and fit!

Voila

Nomnomnom

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BONUS KITTY PIC

Little baby

Nov132013

Restaurant Review: Sushi Hana (Longmont, CO)

Being fanatics of Japanese food, Chris and I are always looking for new and yummy places. We have high standards for fish, we both come from coastal cities, so don’t blame us! One day at work, my boss took me out to Sushi Hana in Longmont (where I work…about 15 miles from Boulder) for a lunch meeting to get some work done. It’s this little place that would be extremely easy to miss if you weren’t looking for it. Luckily, I wasn’t driving.

We get seated immediately, after all we were there just around 11am–an early lunch. We get a hot pot of green tea to share which was perfect for a sunless, cold day. After much mulling over the lunch menu, I decide for a “sushi box” which is basically a bento box, but with sushi instead of tempura or a teriyaki dish. Overall, the fish was good (I got tuna) and the meal as a whole was very enjoyable. I got a lot of food for just $11. There was a maki roll on top of that, pork dumplings (didn’t eat), big thing of delicious rice, salad, soup, and an orange. Like I’m saying, ridiculous amount of food. The atmosphere is delightful: quiet, cultural, and peaceful. We stayed there for a while after we finished our food, and the polite, friendly server continued to fill our green tea cups. I left very full.

My delicious lunch

Usually when we do reviews, it’s of places Chris and I have both gone to. So what did that mean? After work, one Friday, I take him to Sushi Hana. This is a good sign–means I like the place enough to go back! Similar to the last experience, we were seated right away. I took the initiative to get us some green tea. This time, I ordered the salmon teriyaki box and Chris ordered the una-don (eel over rice). The salmon was cooked very well, and again, I couldn’t finish all my food (good thing I had Hungry with me). I also got the tuna-avocado maki roll which was really delicious and I preferred it without the soy sauce, another good sign. Chris said the una-don was good, but a little small. Good thing he had to finish mine!

Aaand the salmon teriyaki

Overall, Sushi Hana is a good spot, at least for lunch. It isn’t our favorite (see Kho’s or Korea House), but is definitely on our good list. If you’re in Longmont, hit up this spot for a great lunch special! Eat Japanese food to stay hungry and fit!

BONUS KITTY PIC

What I wish my every day was

Nov092013

Jazz Up Your Ramen

Chris has a serious ramen obsession, and I mean with all kinds. Since we don’t have a usual ramen place here in Boulder, we usually go with the packaged stuff. Now I rarely ever eat that packaged stuff, because it’s not the best for you. However, I did get him off the Top Ramen crap and now he eats the stuff that actually gets imported from Japan (a little more expensive, but worth it). Most people who have ramen have just that–just the noodles with hot water. I, however, dare you to jazz it up a little! Make it healthier! There are many ways to do this, but this is how we did it.

Prep Time: 5 minutes
Cooking Time: 20-25 minutes
Serving Size: 2

Finished product…oh so good

Ingredients

2 packets of Sapporo Ichiban ramen
2 tbsp soy sauce
1-2 cups spinach
1/3 block firm tofu
2-3 eggs

Directions

First, fill up a pot with water, about 4 inches of water. Start on high heat, aiming for a boil. Put the soy sauce in the water
Cut up the tofu into squares or thin strips
Wait for it to start boiling, and then put in the tofu
Turn down the heat slightly and let the tofu boil for about 20 or so minutes (I went and took a shower during this time)
Now it’s time to add the spinach or whatever kind of greens you want. Stir them around so they get submerged

Boiling boiling boiling

When you’re two minutes out, go ahead and crack the eggs into the boiling pot
Get out the ramen packets. You can use the flavoring if you want. Put into large bowls so that you have room for all the other fun stuff

Now slowly start to pour the contents of the pot into the bowls, you want to try to get the liquid out first and pour as evenly as you can. Then the other stuff will come plopping out too. And that’s basically it! Make sure to let the ramen sit a little bit so the noodles can expand

Not as appetizing as it tasted, but this is what it might look like when you first pour it

This is a quick meal with carbs, proteins, and fats in it to make it well-rounded. Yes, it’s still ramen from a package, but it certainly didn’t taste or feel that way after jazzing it up. Again, this is just one way of doing it. Next time I might add ground turkey for Chris’, more greens, and play with it! Add nutrients to food to stay hungry and fit!

Chris ended up finishing mine too…no surprises here

BONUS KITTY PIC

The cats FINALLY realized Dovah exists last night. They were so curious and interested they didn’t want to sleep

Nov052013

Mama’s Rhubarb Pie

Let me start by saying I have the best mum in the whole world. Let me say next that she makes the best rhubarb pie in the whole world. And let me say NEXT that she surprised me by sending me a package Halloween day with fresh-cut rhubarb from her garden two states away along with goodies like a movie and candy. She sent it that morning and it came that afternoon. I couldn’t believe it. Totally surprised me. She’s always sending me pictures and telling me she’s baking a rhubarb pie or crumble and I’m always unhappily drooling in Colorado (she lives in California). SO, I have rhubarb (a lot of people curiously don’t even know what this tart food is) and it really doesn’t require many more ingredients. It’s an easy recipe, but I called my mum a few times to make sure I was doing it right.

My mum and I trying not to laugh

Finished product. Yes I did make shapes on it

Prep Time: 15 minutes
Baking Time: 55 minutes

Ingredients

4 cups rhubarb (roughly)
1 cup sugar
3 tbsp all-purpose flour
2 piece pie crust

Directions

Thaw out the pie crusts (if you’re doing frozen) by leaving out for at least 15 minutes
Pre-heat oven to 450 degrees F
Chop up the rhubarb into 3/4 inch pieces (roughly) and toss them in a large bowl

Rhubarb from California! Straight from the garden

In a small bowl, mix the sugar and flour together
Now, toss the sugar/flour mixture with the chopped up rhubarb in the big bowl. Mix it around so that the sugar is evenly distributed among the rhubarb

This is the part where I always snack

Put that sugar-coated rhubarb in the first pie tin

Drooling…

Now, this is probably the trickiest part: getting the other crust to come down evenly on the bottom crust. So the rhubarb should be a little heaping in the bottom pie tin. Thus, you want to flip that second pie crust so that its bottom is on top.
Press upon the bottom crust and rhubarb. Use a fork to press and bind the two crust together all away around the edges. You will get some extra dough so get a sharp knife and slice around the edge to get the rest. Use the extra dough to make shapes or faces!

Looks weird, but I promise it turns out well!

Make three small slits in the pie to let it breathe
Now this next step is to ensure that the pie crust doesn’t burn: get some tin foil, fold it in half and just cover the edge of the crust. It may take a few pieces of foil. Nobody likes a burnt crust!

Put it on the bottom rack of the oven. Bake it for 15 minutes at 450 degrees F. Then turn it down to 350 degrees F for 40 to 50 minutes. It should be golden brown on top and you should be able to go through those slits cleanly

Just waiting for me to dig in

And that is it! This pie isn’t as fun to make without my mum because I have nobody to tell me not to eat the sugar-laden rhubarb and smack my hand. But it still turned out pretty well. Actually, it turned out to be delicious. The rhubarb was still tart but balanced off with the sugar, and the crust didn’t get burned at all! Maybe it’s in the blood. I’m glad I didn’t botch this one! Thanks, mum! And as always…stay hungry and fit!

Nommmmmmmmmmmm

BONUS KITTY PIC

Cuddles, obviously.

Oct302013

Powell’s Vegetarian Chili

It has been cold in Boulder. I know Chris likes it, but I’m not a huge fan of 30 or 40 degree weather. However, there are remedies to this! Such as hot chocolate…tea…oh and, VEGETARIAN CHILI! We would eat this a lot at home when I lived with my parents and it was always so tasty and gave that perfect sense of warmth and comfort. And I never realized how easy it was to make until I started cooking for my own. This chili lasted us a few nights and for a few lunches, keeping us warm against the turning seasons. This recipe comes from my family. It’s easy, healthy, and vegetarian-friendly.

Prep Time: 15-20 min
Cook Time: 25 minutes

Ingredients

2 garlic cloves
1 large green or red pepper
1 package of mushrooms
1/2 onion
2 tbsp oil
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1 tbsp paprika or chili powder
1 tsp cumin
2 15 oz. can red kidney beans
1.5 cups zucchini
1 10 oz. package frozen corn
shredded cheddar cheese

Directions

Okay long list of ingredients, but it is super simple. First let’s chop up all the mushrooms, garlic, pepper, onion, and zucchini

Chopped veggieeees

Stir the garlic, peppers, mushrooms, and onions in a deep pot with oil until veggies are tender
Add tomatoes, tomato sauce, paprika, and cumin. Stir it and heat to a boil.

Reduce the heat to low. Then add the beans, corn, and zucchini. Simmer those until the veggies are tender

Add however much cheese you want into the chili and stir until it melts. Serve hot with sprinkled cheese on top!

🙂

We usually have it alongside some cornbread. It always fills me up with a sense of home and happiness. I know I will be making it more as the days get colder. The second day we had it, Chris added some ground turkey into it and it was also delicious! This recipe is incredibly easy, delicious, and healthy. Use this recipe to stay hungry and fit!

BONUS KITTY PIC

Cuddle buddies forever

Oct212013

Baileys Brownies!

Okay I know it’s not close to St. Patrick’s Day, but we still have Baileys left-over from that event and I’ve always wanted to give that a try. We aren’t super big into alcohol (although I do like my red wine), but we both can agree on some Baileys when it comes up. So these are normal, darker brownies with some Baileys in it for a kick! I got the recipe here. It was kind of rushed on my part because I made them right before we went to a friend’s, but they still turned out alright!

Prep Time: 10 minutes
Baking: 20 minutes

Ingredients

1 cup white flour
1/2 cup unsweetened cocoa powder
1 cup turbinado sugar
1/4 tsp salt
1/4 tsp baking soda
2 tbsp butter
1/2 bar dark chocolate
2 eggs
1/3 cup Baileys
1 tsp vanilla

Directions

Pre-heat oven to 350 degrees F
First of all, chop up that dark chocolate into little bits
Then, whisk the flour, cocoa powder, salt, and baking soda
Melt the butter and dark chocolate over low heat in a pot
Now into the pot (once the dark chocolate is melted), whisk in the eggs, sugar, vanilla, and Baileys

Add the flour mixture and whisk until it’s all combined
Pour the mixture into a foil-lined plan (go for a 8×8, I wasn’t so lucky) and bake for 20 minutes!
When they are all ready, go ahead and sprinkle some powdered sugar on top

It’s pretty simple and doesn’t take much time at all. Mine were a little dry for my liking (although, Chris liked them), so I would make them a bit thicker next time. You can definitely taste the Baileys in it, so be prepared! Suitable for all ages though…the 5-year-old I made them for loved them! And as always…stay hungry and fit!

You might also like…

BONUS KITTY PIC

Oct152013

Easy Cheesy Whole-Wheat Vegetarian Lasagna

The weather is getting colder (I actually saw little baby snowflakes today!) and the body wants warm food. What better to have on a cold night than a steaming plate of lasagna. Great comfort food with plenty of nutrients. This one has less fat than the average lasagna because you aren’t using ricotta. AND it’s whole-wheat! Can’t beat that. I got the recipe from here and then adapted it. Alright, let’s get to it.

Proved to be a wonderful dinner

Prep Time: 15 minutes
Cook Time: 50-70 minutes

Ingredients

8 oz box whole-wheat lasagna
9 oz frozen spinach
3 eggs
1/2 cup powdered Parmesan
3 cups low-fat cottage cheese
a few fistfuls shredded mozzarella
2 cups red sauce of your choosing

Directions

Cook your whole-wheat lasagna until it is just al dente
Preheat oven to 325 degrees F
Grease up a glass baking dish
In a bowl, mix the eggs, cottage cheese, and Parmesan cheese

Cheeeeeesayyyyy

Alright, now it’s time to layer this puppy up! Start by laying down the foundation: the first few pieces of lasagna so it covers the bottom of the baking dish
Next comes the spinach. Lay about half the spinach that you have on top of the noodles, somewhat evenly.

Place another layer of lasagna noodle. Then pour all of the cheese mixture on top of that

Then put a little bit more spinach on top of the cheese mixture. And then another layer of lasagna noodle!
We’re almost there, guys! Now spread the top of the noodles with your tomato sauce and then sprinkle the mozzarella on top.

Now it’s ready to bake! Put it in the oven for between 50 to 70 minutes. Mine took around 60. A good way to tell if it’s done is when the cheese on top is slightly browned. Another way to tell if it’s cooked all the way through is to stick a knife through the bottom and count to ten. If the knife is hot, then you’re good to go!

Chris’ protein shake behind it…

This was a wonderful dinner. Perfect with salad or some kind of greenery–and don’t forget the red wine! It doesn’t leave you feeling too heavy since it’s a bit less fat than the normal lasagna. And we had leftovers for like 2-3 days! I’m always happy because it means packing lunches are easy! Use this recipe to stay hungry and fit!