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

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Total Time

2 min

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

By Hungry and Fit

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?

Nov252014

Hungry’s Hearty Hash – Veggie Mode Engaged

Here is a vegetarian breakfast option that packs a ton of protein! It also has a decent amount of fats and carbs too, so this is a real winner in my book! It’s simple too. You’ll only need one burner, one skillet, one spatula and or your favorite thing to move stuff around in a pan with! And a microwave doesn’t hurt.

Hungry's Hearty Hash (Vegetarian Style)

2014-11-24 22:40:34

Serves 2

A vegetarian style of a hearty breakfast--a complete meal with protein, carbs, and fat!

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Prep Time

3 min

Cook Time

8 min

Prep Time

3 min

Cook Time

8 min

Ingredients

1 potato
3 eggs
1 cup spinach
4 cloves garlic
2 Morningstar sausage patties
1 piece toast
Olive oil
Salt pepper

Instructions

Wash your potato and cut into small cubes so they cook faster.
Throw them in a skillet at medium heat, then treat with olive oil, salt, and pepper.
Throw your patties into the microwave for a minute. Use that minute to rough chop your garlic.
Put your garlic in with the potatoes.
Cut your patties into 8-12 pieces each and wash your spinach.
Put the patties into the skillet, then cover everything with the slightly wet spinach.
Once the spinach has cooked down, crack three eggs into the skiller.
Add some more salt and pepper as you spread the egg around the pan evenly.
Now, once it looks like a beautiful omelet that is ready to flip, smash it into a hash.
Serve with your favorite ketchup or hot sauce!

By Hungry and Fit

hungry and fit https://hungryandfit.com/

It’s a fast one that should take under ten minutes total! It filled us for an amazing Sunday. We believe starting the day includes a great, hearty breakfast. Especially if that day includes Dragon Age and workouts. We believe it’s good to include all macronutrients in a meal, if possible. And we show you despite being a vegetarian, it is possible to get all your nutrients! Even a meat-eater like Hungry knows it. Eat this breakfast to stay hungry and fit!

Question of the Day: What’s your favorite breakfast?

Nov202014

Peanut Butter Pancake Cookies

Here’s another good recipe for a quick snack for plenty of people. This one is inspired by Carrots n Cake, but I kind of changed it drastically. Pancakes are great. Cookies are great. Putting them together is absolute genius…meet the Pancake Cookie. I was nervous about the recipe, but it ended up turning out well. I like that this recipe is totally versatile and you can make it what you want it to be. Plus, it only took about 15 minutes to create–that’s a time I can get behind. This is actually a perfect breakfast idea because it’s a PANCAKE ON THE GO! What! Genius! Alright, alright, let’s get to the actual yumminess.

Maple syrup is king

Peanut Butter Pancake Cookies

2014-11-19 22:28:57

Yields 7

A cross-breed between a pancake and a cookie that is downright delicious and easy to make.

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Prep Time

3 min

Cook Time

12 min

Prep Time

3 min

Cook Time

12 min

Ingredients

1 cup pancake mix (we used Protein Kodiak Cake)
1/2 cup milk
1/4 cup peanut butter
1/4 tsp cinnamon
handful of chocolate pretzels (but you can use chocolate chips)

Instructions

Pre-heat 350 degrees F
Mix all ingredients together
Put dollops (cookie-size) onto a greased baking sheet
Put in for 10-12 minutes
Take out and enjoy

Notes

I would definitely serve with maple syrup if you can!

By Hungry and Fit

Adapted from Carrots n Cake

hungry and fit https://hungryandfit.com/

Simple, healthy, delicious. Three words that describe this recipe. I was actually shocked about how quick this recipe was and pleased as well. When I need a snack or a breakfast, I can whip these up in a second and store them for the week. What do you think? They may look strange, but they do taste good and they are guilt-free! They go so well with maple syrup and a glass of milk so I highly suggest doing this. And remember, you can put whatever you want in this recipe! Go crazy, have fun! Try this recipe to stay hungry and fit!

Nov102014

Chocolate Coconut Oat Bites

To say the least, life is freaking hectic. You have responsibilities ranging from a full-time job to kids to pets to your health to education! You get out of breath just going through your list of responsibilities! Or at least I do. Life is stressful and there’s no way around it except to roll with it. How do you roll with it? By making life easier for yourself along the way!

A big part of our life is food (surprise surprise). We don’t want to skip meals or snacks, but at the same time, we don’t always have a lot of time to prepare those meals. So, I create recipes like this one, in order to keep us fueled on the go. It’s important to us that we eat healthy on the go, but it should taste good too! So…along comes Coconut Chocolate Oat Bites. What a wonderfully delicious name. With the help of Silk Coconutmilk, we were able to create one of the simplest healthy recipes for those on the go. Can you tell I’m excited about it? Let’s get to the recipe.

Chocolate Coconut Oat Bites

2014-11-10 22:01:40

A healthy snack on the go with amazing flavors

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Prep Time

7 min

Prep Time

7 min

Ingredients

1 cup oats
1/4 tsp cinnamon
2.5 tbsp peanut butter
3 tbsp maple syrup
3 squares dark chocolate
2 tbsp Silk Coconutmilk

Instructions

Heat the peanut butter, maple syrup, and Silk Coconutmilk together over low heat in a pan.
Have oats and cinnamon mixed together in a bowl
Once warm, pour the peanut butter mixture into the oats and cinnamon and really stir.
Break the squares of chocolate into small pieces
Once it is mixed well, fold in the pieces of chocolate
Cover and put in the fridge for 20 minutes
Take out and roll into small balls and store in fridge

By Hungry and Fit

hungry and fit https://hungryandfit.com/

I’m going to keep these in a zip-loc in the fridge at home AND at work, because you never know when you need a snack. It’s important to have a healthy snack accessible, because if not, you’re just going to binge on Red Vines and Sun Chips and then feel bad about it later. The Silk Facebook page inspired this recipe as they have a lot of great recipes and healthy living idea–go check it out and like it! Also, sign up for Silk’s online newsletter to get chances to win a year’s worth of Silk supplies to keep those tummies full with healthy sustenance! They also have other great giveaways like gift cards. Keep these beautiful bites nearby and you’ll never go hungry again! As always, stay hungry and fit!

This conversation is sponsored by Silk. The opinions and text are all ours.

Nov042014

Introducing Dani California Cooks

I wanted to use today’s post in order to introduce a new blog run by a very good friend of mine. When she told me about her idea, I was thrilled and couldn’t wait til it started. Well, it’s here now and it’s wonderful, beautiful, and everything in between. We’ve known each other since middle school and have kept in touch ever since. She has a huge gregarious personality and wonderful sense of humor–a deadly combo for a blog. I’m thrilled to present Dani California Cooks. Here is an interview with Dani from us:

And she’s pretty to boot!

1. What is the name of your blog and what is it about?

My blog is named “Dani California Cooks” and it documents all the things I cook, eat and do as I split my time between Los Angeles and San Francisco!

2. Tell us a little about yourself.

I was born and raised in California, but spent my college and several post-grad years living on the east coast. But then I came to my senses and decided to make the move out west again! When I’m not posting awkward pictures of me eating on my Instagram, you can find me at my management consulting job or hitting the pavement for a run no matter where I’m located. My mother calls me the “whirling dervish” as I am never in the same place at once – just in September I was in Baltimore, Washington DC, Tel Aviv, Seattle, and Los Angeles.

3. What inspired you to create and run this blog?

I have been an avid reader of many food and healthy lifestyle blogs for years now (like Hungry and Fit!) and earlier this summer I decided I wanted to join the community of bloggers and actually actively participate. I am so glad I went for it – it’s a truly inspiring blogosphere to be a part of!

4. What is your goal in having a blog?

I’m really looking forward to connecting with other food and foodie bloggers out there, pass along some ideas for amateur healthy home chefs, and document my own day-to-day culinary experiences to share with the world! You’ll find that my blog posts fall into two categories – recipes, and the rest of my life!

5. What’s your favorite food?

Besides the fact that I’ve already planned out my last meal on earth (penne bolognese and carrot cake, since you asked) I think my favorite foods are chocolate and a good tuna salad sandwich. Not together. Perhaps sequentially.

One of Dani’s pictures

Take it from us that her posts will have you drooling and laughing–sometimes awkwardly at the same time! Her pictures are absolutely gorgeous (way higher caliber than ours) and her writing style keeps you coming back for more. I can’t recommend checking out her blog enough! I know you will enjoy it. If you’re looking for some great recipes or other food-style posts, check out Dani California Cooks. And as always, stay hungry and fit!

Oct302014

Halloween Soup

With Halloween coming up tomorrow, you want to make sure you and others around you are well-fed! Whether you are trick or treating, partying, giving out candy, or just enjoying yourself, a good meal is essential. That’s why Hungry and I have come up with the ultimate Halloween Soup. It’s really not as spooky as it sounds–well it is terrifyingly good, I suppose. Aaaand it doesn’t photograph well nor is it pretty at all, but remember LOOKS don’t matter when it comes to deliciousness. It’s a very simple recipe, but yields terrific results. It’s perfect for the autumn weather–will bring you warm, happy feelings as you slurp it down.

That’s one fine pumpkin

Halloween Soup

2014-10-29 23:43:16

A delicious, healthy soup to keep your Halloween alive

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Prep Time

10 min

Cook Time

30 min

Prep Time

10 min

Cook Time

30 min

Ingredients

1 small pumpkin
3 ears corn
Lots of water
1 small shallot
4 cloves garlic
2 oz ginger
1 cup Silk Coconutmilk
1/2 tbsp ground black pepper
1/3 tbsp salt
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp ground nutmeg
1/3 tsp curry powder
1/3 tsp ground ginger
1/3 tsp garam masala
3 cardamom seeds

Instructions

Cube the pumpkin
Fill a large pot with water and put pumpkin in. Bring to a boil then let simmer until tender
Fill another pot and boil corn for 8 minutes
Let corn cool and slice it off the cob
Chop up garlic, ginger, and shallots. Put into a blender/food processor along with corn and pumpkin and blend until smooth
Transfer mixture into pot and put on and simmer
Add spices into mixture, stirring occasionally

By Hungry and Fit

hungry and fit https://hungryandfit.com/

This Halloween Soup is perfect for that scary, brisk day. It is a crowd-pleaser and a family-pleaser. Did we mention how important it is to have a full stomach for festivities? Especially for your little ones for trick or treating! We used Silk Coconutmilk to make sure there was no soy or dairy milk in order to accommodate our friends! It also brings out that richness that goes well with a Fall soup, but leaves out the immense calories! We definitely appreciate that. If you want more recipes like ours, check out Silk’s Facebook page. There are tons of amazing recipes and also general life tips that keep you healthy day to day. Also, sign up for Silk’s newsletter to have the chance to win a year’s supply of Silk! Don’t mind if I do!

Enjoy this Halloween with friends, family, and beyond. Remember to be safe, don’t drink and drive, and don’t let your little ones out without a full belly! No one likes hangry children (yes I said hangry)…or adults for that matter. So fill yourself with goodness and have a very Happy Halloween. And as always… stay hungry and fit!

This conversation is sponsored by Silk. The opinions and text are all ours.

Oct282014

Kick-Butt Morning Smoothie

Some days, it’s tough to get out of bed. It’s even tougher to pretend like you’re bright and shiny as you proceed throughout your day. I know when I wake up sluggish, it’s going to be rough. So, yesterday, I whipped up a concoction that I knew would make me feel better. I know that I have limited time in the morning with giving Noke a walk, feeding everyone, and getting myself ready so I can’t make a four-course breakfast during the week. My breakfasts need to be quick–but enjoyable! Luckily for me, we have a blender. This kick-butt morning smoothie will awaken, energize, and leave you feeling light and airy for the day. There’s no heaviness to it–very simple and delicious.

Kick-Butt Morning Smoothie

2014-10-27 22:46:30

Yields 1

A great, fast way to get good nutrients in order to start the day out right

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Total Time

2 min

Total Time

2 min

Ingredients

1/2 cup mixed berries (I use frozen)
1/2 cup water
1/2 cup cranberry juice
1/2 banana
1 scoop unflavored protein powder
1 tbsp olive oil (for good digestion--not obligatory)

Instructions

Mix all ingredients together in a blender. Blend to your liking--the longer you blend, the smoother and thinner it will be

By Hungry and Fit

hungry and fit https://hungryandfit.com/

An easy, healthy, quick way to start the day–and in the morning, all those three qualities are necessary. This recipe by no means has any border or boundaries. Use what’s in the fridge and what you know sustains you for the better part of the morning. This is my tool to kick butt, and I hope it will help you as well in the battle against sleepy mornings! Use this recipe to stay hungry and fit!

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

BONUS PUPPY PIC

Oct232014

Pack a Sandwich!

A short post that is to the point! You need to eat! Whether you are trying to gain, maintain, or lose weight, eating consistently is important. You have to continue to provide your body with the proper macro and micronutrients. Proteins, fats, carbohydrates, vitamins, minerals, etc. Those substances help you live a healthy life with body systems that function properly! Now, if you don’t have a specific goal or program, keep reading because this is for the people who just want some general guidance in their eating. Since I am telling you that you need to eat, now I will tell you how to construct a simple sandwich that will help you get through the day.

Yes, that is a sandwich.

Step 1: Bread

Try to steer clear of anything that has your typical “bad” ingredients. The less ingredients, generally, the better. (Remember that) Stick to breads that have a lot of whole grains to regulate your digestion. Look for whole wheat and nuts or seeds if you can tolerate them.

Hungry’s Choice: Rudy’s Honey Sweet Whole Wheat

Step 2: Condiments

I love mayo, but mustard is a much friendlier option for your body. It should really only have mustard seed and vinegar, too much more and it’s a bit over-processed. Again, look for whole grains for some texture and don’t be afraid to try something spicy. Remember, nutritionists say that spicy foods actually help you burn calories because of their heat-bearing properties.

Hungry’s Choice: Inglehoffer Stone Ground Mustard

Step 3: Cheese

My favorite! Please don’t be afraid to eat some cheese. It may not be a primary source of protein, but good cheeses contain some healthy-ish fats. And we need fat. Cheese will be the main source of fat on your sandwich, so don’t feel too bad about it! If you’re not on a super tight budget, try to splurge on a higher quality cheese… it’s less processed and the proteins haven’t been denatured as much, often.

Hungry’s Choice: Kerrygold Dubliner Cheese

Step 4: Meat

Who doesn’t love bologna, taylor ham, salami, or any other fatty meat? I certainly do, and while a slice or two may find its way onto the sandwich for some extra calories… we all know that lean meats should be your primary protein source. I’m looking at you turkey and chicken breast. (Or tuna for the fish eaters. Or big mushrooms for the veggies. Or Morningstar products for whoever wants those!)

Hungry’s Choice: Columbus Cracked Peppered Turkey Breast

Hungry’s Spurge: Hormel Di Lusso Genoa Salami

Step 5: Vegetables

Yes, pickles count as vegetables! But you should have some more nutritious ones as well. Darker leafy greens are a good source of iron and help add that fresh taste. Spinach is a front-runner but arugula gives you that bitter bite. Also, consider using kale since it’s just so popular now!

Hungry’s Choice: Organic Baby Spinach

Hungry’s Splurge: Bubbie’s Bread & Butter Chips

OH, and here is my game changer to the sandwich game. I only put mustard on one slice of bread. On the other, I put HUMMUS. TAKE THAT! Whatever it may be, make your sandwich something you want to eat in order to keep that fuel tank running! Make sure to use whole grains when you can and make it healthy! And as always, stay hungry and fit!

Oct142014

Tofu Pad Thai Recipe

Who doesn’t love Pad Thai? Well, I’m sure plenty of people don’t, but I do. I invited my brother, Kai, and his girlfriend, Sophie, over to have dinner and hang out last night while Hungry was in San Diego with his brother. Sophie had the fun idea to cook Pad Thai for dinner. I had never made Pad Thai completely from scratch, so this was a fun project. There were certainly the ups and downs, like roasting the peanuts to perfection and then overcooking the noodles, but it’s all a part of the journey! Sophie came up with this recipe and it is really simple to do, even if the directions look lengthy. It’s basically cut, cook, and season! It’s an incredibly easy Pad Thai recipe that will make sure to load you up with your vegetables. You can add or take out whatever you’d like–make it your own and most importantly, have fun!

Chop it up

Sophie and Noke cooking

Easy Pad Thai

2014-10-13 22:33:05

Serves 6

A fun dinner to cook at home for the whole family

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Prep Time

15 min

Cook Time

15 min

Prep Time

15 min

Cook Time

15 min

Ingredients

3 cloves garlic
3 carrots
1 red bell pepper
1/2 cabbage
1/2 a bunch of green onions
Olive oil
Soy sauce
1 block firm tofu
3 eggs
1 package of flat thin rice noodles
1 cup bean sprouts
Hoisin sauce
2 limes
1 cup peanuts
Red pepper flakes

Instructions

Cut up carrots and red bell peppers into strips. Slice up cabbage and loosely chop up green onions
Put water on to boil in a large pot
Put raw peanuts in a skillet with salt on a low heat
Square the tofu and put in oiled skillet, top with soy sauce. Cook tofu on medium-high heat with a lid on it
Heat up a wok and saute garlic in olive oil. Add carrots, green onions, and red bell peppers for 5 minutes and add soy sauce
Put in the cabbage and add soy sauce (only if low sodium)
Scoot the vegetables to the side in order to scramble the eggs on the other side. Once the eggs are cooked, mix in with the vegetables
Once the water in the pot is boiled, cook noodles as directed on your packet
Drain noodles and put in the with vegetables and olive oil. Add the tofu. Mix together with tongs
Chop the roasted peanuts
Serve with lime, bean sprouts, and chopped peanuts

By Hungry and Fit (and Sophie!)

hungry and fit https://hungryandfit.com/

Pad Thai always fills me with warm good memories of eating it growing up with friends and family. This will be another great addition to the string of happy memories. Even if it may seem intimidating, I want you to try it! Go out and get the veggies you want and then dive in. This is a great meal for a group and even more fun to cook with people! The most important part of journeys, whether they be exploring a new recipe or diving into a new career path, is that you should never take yourself too seriously and always allow yourself to have fun. What’s the point otherwise? Anyhow, enjoy and use this recipe to stay hungry and fit!

BONUS PUPPY PIC

Noke certifiably shredded up her bed yesterday

Oct092014

Nutty Granola Bars

[Please welcome back our guest food blogger, Jamie, along with her wonderful recipe!]

**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.**

It can be hard to find the right granola or power bar; they are usually too expensive, high in calories, or just taste bad. These Nutty Granola Bars, loosely inspired by Kind bars, are high in protein and fiber, and super easy to make! They are a perfect afternoon snack to get you through the long workday, quick energy before a workout, or an easy breakfast.

In my making these, I played around with spices, coffee grounds, and fancy Hawaiian sea salt to create a more complex flavor, but feel free to use whatever flavors you love. Also, my friend dehydrates her own fruit so I was lucky enough to get to use a beautiful assortment of freshly dried fruits!

Ingredients:

¾ cup millet puff cereal (or rice puff cereal)
¾ cup quick cooking oats
1 ½ cups almonds, pecans, and pumpkin seeds (use whichever nuts and seeds you like or have on hand)
1 cup dried figs, apples, peaches, and strawberries, chopped
2 tablespoons Chia seeds
2 tablespoons coffee grounds
2 teaspoons chili powder
1 teaspoon nutmeg
½ cup honey
¼ cup almond butter
½ teaspoon Hawaiian sea salt

Directions:

1. Preheat oven to 350 degrees F.

2. Place nuts, seeds and oats onto a baking pan and toast in the oven for 15 minutes, stirring every now and then.

3. While nuts and oats are toasting, line an 8×8 baking pan with aluminum foil so that the edges hang over the side.

4. Chop your dried fruit.

5. Mix puff cereal, toasted nuts, seeds, oats, dried fruit, Chia seeds, coffee grounds, chili powder, and nutmeg in large bowl. Set aside.

6. Whisk honey, almond butter, and salt in a small saucepan for about 2 minutes or until smooth.