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Chocolate Spinach Brownies

The first thing my dad said when I told him I made spinach brownies was “Eeew!” almost exactly. And I don’t blame him. Spinach…and chocolate…? It sounds like a weird combo, but it works. I wanted to make some sort of healthy treat for our management meeting today, and I remembered a recipe that I had bookmarked from Brooklyn Farm Girl. Perfect! Plenty of chocolate without the guilt. Now, that is something I can get behind. Especially after the cleanse, I’m trying to be good and stick to my macros (post on that coming later this week).

Whisk that mixture!

Whisk that mixture!

The dry mixture you stir into the wet...

The dry mixture you stir into the wet…

To put in the oven for 30-ish minutes

To put in the oven for 30-ish minutes

To come out like this

To come out like this

CHOMP

CHOMP

Things got a little weird in the kitchen...

Things got a little weird in the kitchen…

  • Chocolate Spinach Brownies
    A healthy version of the traditional brownie
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    Prep Time
    15 min
    Cook Time
    33 min
    Prep Time
    15 min
    Cook Time
    33 min
    Ingredients
    1. 1/2 cup regular flour
    2. 1/2 cup cocoa powder
    3. 1 cup pureed spinach
    4. 1/4 cup melted butter
    5. 3/8 cup (little less than half) regular sugar
    6. 3/8 cup brown sugar
    7. 2 tsp vanilla
    8. 1/2 cup melted chocolate chips
    9. 1/3 cup chocolate chips
    10. 1/2 tsp baking powder
    Instructions
    1. Pre-heat oven to 350 degrees F and grease up a 8x8 (or a cake tin) pan
    2. Puree the spinach in a blender or food processor, using a few tablespoons of water
    3. Mix the melted butter with the regular sugar and brown sugar
    4. Melt the chocolate chips and mix into the butter/sugar mixture
    5. Mix in the spinach puree and the vanilla extract into the buttery sugary mix
    6. In a smaller bowl, mix together the flour, baking powder, or cocoa powder
    7. Slowly, add the dry mix to the wet until it's all in
    8. Fold in the non-melted chocolate chips into the mixture
    9. Put in the oven for 30-35 minutes and let cool
    Adapted from Brooklyn Farm Girl
    hungry and fit https://hungryandfit.com/

 Mine didn’t turn out as fluffy as I had intended because first off, I didn’t have as much spinach as I needed and second, I accidentally omitted the baking powder. OOPS! Hey no worries, they still taste divine. They’re my little short adorable brownies and I love them. Play around with the recipe and have fun! Bake spinach brownies to stay hungry and fit! 

BONUS KITTY PIC

Cuties

Cuties

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Healthy, Delicious Kale Dip Recipe

This past week, I bought way too much kale. Chris was so nice, he didn’t say anything, but seriously–there’s only two of us! The Super Bowl was nearing and you’ve got to have dips while watching football, can’t get much more American. I do love spinach artichoke dip, but neither were in my fridge and I believe in using what you’ve got! So I grab my enormous bag of kale and set to work on a dip! It was adapted from this recipe. This dip recipe is simple and, more importantly, delicious! It tastes like spinach and artichoke dip, but with more of a sharp flavor mixed in with that garlic creaminess. Oh, did I mention that it’s healthy too?! Read on.

photo 5 (5)

  • Total Prep & Cook Time: 15-20 minutes

Ingredients

  • 3-4 big fistfuls of chopped kale
  • 6 oz of nonfat greek yogurt
  • 2 tsp lemon juice
  • small pinch of red pepper flakes
  • 1 garlic clove
  • salt to taste

Directions

  • First, chop up your kale and garlic into very thin pieces. Try to get all the stems of your kale out.
  • Heat up a pan with some olive oil in it and then toss all your kale and garlic in. You can put the salt over it now. Cook until kale turns its dark color, about 4-5 minutes, stir now and then.

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  • Pour the kale garlic mixture into a food processor if you have one, or if you don’t (or don’t know how to use yours yet–cough, not me at all) then just put it in a bowl and get ready to use a beater! Before you start beating, blending, or mixing, put in the greek yogurt, lemon juice, and pepper flakes! Stir up that mixture as much as you can until it’s relatively smooth!
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Beat it! (Thanks, mum, for the hand mixer!)

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  • And…serve. Yeah, it’s that simple. Once you get a hang of the chopping, then it’s a breeze.

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I would serve warm or luke warm, although you can refrigerate for a few days if you aren’t going to be using it right away. I liked this dish so much I made two batches! The garlic creaminess mixed with the sharp flavor of the kale is a winner in my book. And unlike with other dips, there’s no sense feeling guilty about it because it has all great ingredients! This one will come up again, I can assure you. Try this recipe out to stay hungry and fit!

*Question of the Day: What’s your favorite dip?

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Seriously Guilt-Free Oatmeal Raisin Cookies

Seriously. We all want to get our yummy cookie fix but without all the grams of fat and sugar that weigh us down, especially around the Super Bowl where we are already going to be stuffing our face! I felt super experiment-y in the kitchen today between playing bouts of video games. This recipe is based off one of my previous ones, but it’s more healthified (yes, that’s a word) and still tasty!

photo 5 (4)

It’s as good as it looks

  • Prep Time: 5-7 minutes
  • Baking Time: 10-12 minutes
  • Makesbetween 12-18 cookies, I didn’t count 

Ingredients

  • one half of avocado
  • 1/4 cup applesauce
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 egg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup whole wheat flour
  • 1 1/4 cup oats
  • 1/2 cup raisins

Directions

1. Pre-heat the oven to 350 degrees F. Grease up a baking sheet

2. Mix together the avocado, applesauce, sugar and egg 

I know it doesn't look appetizing... but it turns out great

I know it doesn’t look appetizing… but it turns out great

3. Literally just mix the rest of the ingredients of the above list

Before I added the raisins...can't say that I didn't eat some of the dough

Before I added the raisins…can’t say that I didn’t eat some of the dough

4. Scoop them out with a spoon and place them apart. Bake for 10-12 minutes

photo 4 (15)

No sense feeling bad about eating these..

And that’s it. Yeah–four steps. Four steps of guilt-free cookie munching. Yes, please! Perfect for last minute party ideas, whip them up in under twenty minutes and wow your friends with how yummy they taste and how guilt-free they are! Try this recipe out to stay hungry and fit!

  • Question of the Day: What’s your favorite kind of cookie?

BONUS KITTY PIC

^.^

^.^

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Healthy Broccoli and Onion Quiche Recipe

As you know, we’re travelling to California and New Zealand in less than a week. This means we need to get rid of perishables ASAP! What is a good way to use lots of eggs in a yummy way? Oh yeah, quiche. Now, I’ve never made a quiche of my own, but I’ve always always been a fan. My parents both make wonderful quiches in such different ways and I was excited to try it. And I am amazed how easy it is to make it! Quiches are going to happen a lot more often in this household! I was planning to have it for breakfast or lunch tomorrow, but unfortunately…none of it survived (thanks, Chris). This recipe was adapted from Whole Foods. 

...

  • Prep Time: 10 minutes
  • Cooking Time: 35 minutes

Macronutrients

  • Serves: 8 (well, I cut it into 8 pieces…obviously just served us 2, serve yourself more if this isn’t enough and you don’t have to feel guilty about it!)
  • Calories: 98
  • Fat: 4.4g
  • Carbs: 7.4g
  • Protein: 6.8g

Ingredients

  • 4 eggs
  • 1 small broccoli (roughly 1.5 cups)
  • 1 white onion 
  • 1 cup milk 
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • black pepper to taste
  • paprika to taste
  • 1/4 cup whole-wheat flour

Directions

  • First, grease up a square or circle baking dish and pre-heat oven to 350 degrees F.
  • Dice up the onion (don’t forget your goggles so you don’t cry!) and chop up the broccoli into small little pieces

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  • Heat up a pan with oil and cook the onions until tender. Then throw the broccoli in for 5 minutes or so.

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  • Put the cooked veggies into your baking dish

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  • Alrighty, let’s move onto our egg mixture. Grab a large bowl and put the eggs, milk, Parmesan, salt, oregano, and pepper. Whisk whisk whisk! Then slowly mix in the flour. 

photo 5 (2)

  • Now pour the egg mixture into the baking dish evenly.

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  • And that’s it. Now we just put it in the oven for 35 minutes. After it’s ready, let it cool before you dig in!

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This recipe was so easy and so delicious. Like I said, we ended up finishing the whole tin in one meal. We are hungry and fit after all. This dish is great with some ketchup, too. I am so excited to play with this recipe and throw different veggies, spices, and meats (for Chris) into it and see what happens. To top it all off, this recipe is ridiculously healthy which helps me stay true to my goals. Just look at those macros above! Use this recipe to stay hungry and fit!

Way too small of a piece

Way too small of a piece

Love the broccoli bites

Love the broccoli bites

  • Question of the Day: What’s your favorite quiche ingredients?

BONUS KITTY PIC

photo 1 (10)

Kitties in da bathroom

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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

Look how black these are

photo 2 (16)

 

 

  • Prep Time10-15 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

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  • 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

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  • 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

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

delicious batter

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

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.

 photo 3 (11)

  • 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!

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!

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

BONUS KITTY PIC

Nymeria and Piper, the dog, got along great!

Nymeria and Piper, the dog, got along great!

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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

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. 

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

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  • 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

Cuddle buddies forever

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Whole-Wheat Zucchini Chocolate Chip Bread

So one of my clients gave me a RIDICULOUSLY big zucchini. Enormous. Like an elephant trunk. I wish I took a picture of it. So what to do with this unholy piece of vegetable? At first I would cut it up and roast or fry it…but then I was still left with half of the zucchini (I would probably measure it at 2 feet). So I say to myself…why not bake something you’ve tried before? Whole-wheat chocolate chip zucchini bread, of course! I got the recipe from here and tweaked it. And I may have added a few dashes of things to make it more Falllike. This is one delicious and healthy recipe! Let’s get to it.

  • Prep Time: 20 minutes
  • Baking Time60 minutes

Ingredients

  • 2 cups whole-wheat flour
  • 2 cups shredded zucchini
  • 1 cup mini-chocolate chips
  • 1/3 cup olive oil
  • 1/3 cup brown sugar
  • 2 eggs
  • 1/2 cup chopped walnuts
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/3 cup honey
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Directions

  • Preheat the oven to 350 degrees F and grease a bread pan
  • First off, let’s peel and shred that darn zucchini. Remember you only need 2 cups worth, so don’t get too crazy

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  • Mix all the wet stuff (honey, oil, sugar, vanilla, and eggs) until nice and smooth
Whisk away

Whisk away

  • Now add the flour, salt, baking powder and soda, cinnamon, and nutmeg!  Mix it well
  • Now stir in the zucchini, nuts, and chocolate chips!
Could eat this batter allllll day

Could eat this batter allllll day

  • Now scoop this batter into that greased up bread pan and make even

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  • Now let’s put it in the oven for 55-60 minutes. Test it by sticking a fork or toothpick in it.
Nom nom nom

Nom nom nom

And that’s really it! The zucchini adds a wonderful texture to the bread. This is one great way of tricking your kids into eating zucchini by hiding it in this beautiful bread! Make sure to let cool for a little bit before serving, I know, it’s hard. Pretty simple recipe and instructions, perfect for leftover zucchini. After the first day, put in the fridge to keep the zucchini from going bad. Use this recipe to stay hungry and fit!

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BONUS KITTY PIC

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Vegan Nutrition Isn’t Rocket Science

Everyone knows that staying away from fatty animal products is a great way of staying fit and healthy. You avoid all that cholesterol and saturated fat, and keep your calorie counts down where they should be. Eating vegan makes it much less likely that you’ll develop heart disease or diabetes, and all those good antioxidants help ward off cancer.

However, people who aren’t vegans wonder where you get all your nutrients. They’ve been brought up with the idea that you need to eat from all of the five food groups in order to have a healthy, balanced diet.

vegan-nutrition-isnt-rocket-science1

If anyone asks you about this, tell them they needn’t worry. You can get everything in plants that you can in animals, except for the bad stuff. Just take a look at the healthy vegan diets from organizations such as Weight Watchers that you can find on sites like healthy-dietplans.com

One of the first things that people worry about is how you get all your vitamins and minerals. They know that things like oranges are great for vitamin C, but what about everything else? Well, it’s actually pretty easy. For example, don’t you need calcium for strong bones? Yes you do, but cows are completely optional. Foods like collard greens, black-eyed peas and almonds are all a great source of calcium, and you can also get calcium from fortified soy or rice milk. The same goes for iron. Forget about a bloody steak, and think about Popeye. Spinach is absolutely packed with iron, as are beans, lentils, sunflower seeds and quinoa.

B vitamins are also a concern if you are vegan. The good news is that you can get lots of these from processed grains, as well as from potatoes, beans, bananas, lentils and molasses. These are all a good source of thiamine, riboflavin, niacin, biotin and folic acid. The only thing you really have to worry about is vitamin B12, which isn’t found naturally in plants. However, you can get B12 by taking a multivitamin or yeast supplement, and it’s also added to some rice and soy milks, so it’s worth checking for this when you buy them.

vegan-nutrition-isnt-rocket-science2

As for your other vitamins, vitamin A is found in things like liver and butter, but did you know that carrots and sweet potatoes are also a great source of vitamin A? 100 grams of raw carrots can give you all the vitamin A that you need in a day. Most of us get hold of the vitamin D that we need just by being in the sun, but you can also get vitamin D by eating things like shiitake and portabella mushrooms. Vitamin E is also a simple one – sunflower seeds, almonds and peanuts are packed with it.

Finally, you may get a lot of questions about complete proteins. The truth is, as long as you eat a good variety of vegan foods, complete proteins just aren’t a problem. For example, soybean protein is complete, and combinations such as beans and rice will give you all the amino acids you ever need.

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5-Minute Protein Pancakes

So I’m still prepping for contest, so I’m upping my protein and lowering carbs somewhat. It’s about two hours before my second workout (just cardio) and my tummy is rumbling. Hmmm…what to eat? I don’t want to eat any straight-up carbs (during this LAST week of contest, I’ll get my carbohydrate grams from other sources like veggies and shakes) like cereal or oatmeal, I don’t feel like having tunafish or a salad, but I could always use more protein. Hmm…oh yes–protein pancakes! I had played around with a recipe before, didn’t quite get it how I wanted it, so I used this recipe and altered it a bit to fit my needs. It’s extremely easy and filled me up without feeling sluggish.

Oooooh yes!

Oooooh yes!

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Quinoa Chia Bowl

I always like saying quinoa the wrong way (“kih-no-ah”) just to bug Chris, so it’s always great when it’s in my life more frequently. This is an easy (PEASY) recipe that is perfect for breakfast, but will serve as a nice refreshing snack anytime of the day. I was inspired by Happy Fit Mama when she instagrammed a picture of this dish. I had to try! It fit my clean-eating perfectly. After all, I’m getting close to the end of contest prep! She gave me the ingredients she used, but I went ahead and created the recipe with measurements and all. Kinda winged it, but it worked! Enjoy this perfect recipe for summer living.

Mmmmmm!

Mmmmmm!

Macros (for 1 serving)

  • Serves: 2
  • Calories: 208
  • Fat: 5g
  • Carbs: 33g
  • Sugars: 4g
  • Protein: 8.3g

Ingredients

  • 3/8 cup uncooked quinoa
  • 1 tsp cinnamon
  • 2 tbsp chia seeds
  • 1/2 tsp drizzled honey
  • 1/2 cup Silk Vanilla Unsweetened Almondmilk 

Directions

  • Pre-heat oven to 350 degrees F
  • Mix together the quinoa, cinnamon, chia seeds, and honey in a small dish that can be put in the oven
Mixed up and ready for bake-age!

Mixed up and ready for bake-age!

  • Put in the oven for about 15-20 minutes (until well-bonded and kinda crisp)
THIS is the proper serving. If you eat the whole thing, double the macros at the top of the post

THIS is the proper serving. If you eat the whole thing, double the macros at the top of the post

  • Pour 1/2 cup almond milk over and enjoy!
Mmmmmm!

Mmmmmm!

Yeah it’s that easy. And I was able to have the other half for breakfast the next morning! Talk about a good deal. The texture of the chia seeds after baking and then drowned in almond milk is next to perfect. It feels like a truly wholesome meal whether you have it for breakfast or any other meal of the day. Use this recipe to stay hungry and fit!

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BONUS KITTY PIC

Sajah trying to help me with work

Sajah trying to help me with work

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