Homemade Almond Milk

[Please welcome back our guest blogger, Jamie, with another one of her delicious recipes!]

KITCHEN EXPERIMENTS WITH JAMIE

**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.**

Today, one can find milk made from almost anything—soy, rice, different kinds of nuts, etc. They can be a little easier to digest than milk and I personally like the taste. While it is possible to find great quality milk substitutes at Whole Foods and other health food stores, they can be pricy and some brands can be high in sugar and contain additives. So, why not make your own?

Making your own almond milk is unbelievably easy and resourceful because you can utilize the whole almond with zero waste. After pulverizing the almonds to make tasty milk, try using the almond grounds in granola, in baked goods, or even just toast them in the oven with some sugar or spices and use them as sweet or savory crunchy topping.

Here’s my recipe for homemade almond milk. As always, feel free to play around with it!

Ingredients:

2 cups raw almonds, soaked in water overnight
5-7 cups water
5 Tbs. simple syrup (use any sweetener you like)
2 tsp. vanilla extract (or a whole vanilla bean, chopped)
small pinch of salt
Cheesecloth and large bowl

Directions:

1. Drain and rinse the soaked almonds.

So pretty!

2. Place almonds in a blender along with the water, simple syrup, vanilla, and pinch of salt. (I had to do mine in batches because my blender could not hold all the liquid)

3. Blend for a minute or so.

4. Place cheesecloth over large bowl (I held mine in place by wrapping a rubber band around it), and slowly pour almond mixture over it. Squeeze the bottom of the cheesecloth to release the milk.

So cool!

5. Pour into a pourable container to store in the fridge for about 5 days.

Makes 5-7 cups

You can make your own simple syrup by boiling equal parts sugar and water until the sugar dissolves and letting it cool to room temperature. I like to infuse mine with herbs like rosemary or sage and vanilla beans! Enjoy this recipe and as always, stay hungry and fit!

BONUS KITTY PIC

Jamie’s adorable cats

Sep302014

Iowan Surprise Recipe

Growing up, I was the luckiest girl when it came to food. My family is full of recipes. From my mum’s recipes to my grandma’s recipes, I was surrounded by flavor and diversity. One that particularly stands out to me is Iowan Surprise–or simply “Surprise” for short. This one comes from my Grandma in Iowa. You’re probably asking, What is “Surprise” anyway? Well. it’s basically a special version of chili, if you want to relate it to another food. It’s a wonderful comfort food while being a great family meal. Plus, there is so much variation allowed in this recipe. There’s a meat version, a vegetarian version, a spicy version, a non-spicy version, and so on! I obviously had the vegetarian style, while the rest of my family had the meat version. All you have to do is leave out the beef. Let’s get to the recipe.

Iowan Surprise

2014-09-29 23:29:28

Serves 8

A wonderful version of chili atop crushed tortilla chips

Write a review

Save Recipe

Prep Time

2 min

Cook Time

15 min

Prep Time

2 min

Cook Time

15 min

The Goop

1lb ground beef (for meat version...obviously)
1 15oz can condensed cheddar cheese soup
1 15oz can enchilada sauce
1 large can of refried beans
1 4oz can chopped green chilies

The Toppings

1 bag tortilla chips
1 cup grated cheese
1 cup chopped tomatoes
Guacamole or avocado
1 cup chopped lettuce
Salsa
Peppers (for spice)

Instructions

Brown the beef and drain the fat
Add all the canned ingredients except the chopped green chilies
Heat the ingredients through and then add the chopped green chilies right before you're ready to serve
To serve, crush your tortilla chips up, then put the goop on top, and then add your toppings!

Notes

If you like it to be spicier, add the green chilies earlier

By Hungry and Fit

Adapted from Grandma

hungry and fit https://hungryandfit.com/

This recipe always brings a smile to my face and I always try to fit another serving in my belly even when there isn’t room. It keeps really well for leftovers and it takes no effort and next to no time to make. This is the perfect Fall recipe for busy families, and people like me! It’s a treasured family recipe that will continue to put smiles on eater’s faces. Make this recipe to stay hungry and fit!

Sep232014

Homemade Banana Fritters

In my experience, it seems like banana fritters are not a huge thing in the United States. However, growing up in my household with a Kiwi mother promises otherwise. Oh homemade banana fritters, how can words do justice to your magnificence? Banana fritters are a special part of weekend breakfasts in my family. They are basically a banana and flour mixture that’s fried in oil on the stove top. We usually top them with powdered sugar. It’s so delicious. And better even still–they are incredibly simple to make! Let’s get to the recipe.

Banana Fritters

2014-09-22 23:09:56

Yields 8

A decadent breakfast recipe that takes under 15 minutes to make

Write a review

Save Recipe

Prep Time

5 min

Cook Time

6 min

Prep Time

5 min

Cook Time

6 min

Ingredients

1/2 cup flour
1/2 tsp baking powder
water
powdered sugar
2 bananas

Instructions

Sift flour and baking powder
Mix with water to batter consistency (water amount could be different for everyone)
Slice bananas and stir them into the batter
Heat a pan with quarter of an inch of oil
Take a large spoonful (see pictures) of fritter mix and plop into pan
Cook until little bubbles start to appear in batter (roughly 3 minutes)
Flip and do the same
Take out of pan and put on paper towel
Sprinkle with powdered sugar

By Hungry and Fit

hungry and fit https://hungryandfit.com/

I can usually only get through about two because they are very rich and quite rewarding. I’m sure many other Americans would love to play around with this recipe like put syrup or fruit on top. You should experiment! For me, it’s powdered sugar until the end. This is my mum’s recipe and I feel very lucky indeed to have it and also to be able to share it with you all! She’s been making it for who knows how many years, so it’s almost as easy as making a cup of tea for her. Enjoy this recipe to stay hungry and fit!

*Question of the Day: What’s a special breakfast tradition for your family?

Sep162014

Healthy Chocolate Protein Truffles

Summer is slipping away, bikinis are being put back in the drawers, and the trench coats are coming out. This may put us in a “in-the-grind” type of mindset where we push ourselves to work hard, stay relaxed, and put our health on the back-burner. Stop right there! Just because we aren’t donning our swimwear, does not mean that we can let health and fitness slip away! We still want to feed ourselves in a nutritious manner and keep our movement flowing.

These healthy chocolate protein truffles will bring you to that fitness mindset. They are incredibly easy to prepare and also easy to pop in your mouth! The whole thing took me about 7 minutes to make, and by the time it’s morning–they’re ready! This recipe inspired me. They are chock full of protein and only sweetened by honey. I also use Silk Vanilla Soymilk to give it some yummy vanilla flavor while keeping the calories down.

Healthy Chocolate Protein Truffles

2014-09-15 22:37:28

Yields 12

A healthy approach to a classic dessert

Write a review

Save Recipe

Prep Time

7 min

Prep Time

7 min

Ingredients

3/4 cup chocolate protein powder
1/3 heaping cup cocoa powder
2 1/2 tbsp butter
1 tbsp honey
5 tbsp Silk Vanilla Soymilk
2 tbsp ground almond

Instructions

Mix all ingredients together (doesn't matter in what order)
Form into small balls and place on a baking sheet with parchment paper atop
Put in the fridge for a few hours or overnight

By Hungry and Fit

hungry and fit https://hungryandfit.com/

See? Easy peasy truffle time. I just have to limit myself to a couple per hour. Silk has helped me achieve a healthier recipe. If you want more Silk in your life (and the chance to win an entire year’s worth of Silk products), sign up for the Silk newsletter. There are coupons at least once a month, plus lots of cool giveaways. Silk Facebook page has also inspired me to make recipes such as this one. The versatility of their products has always amazed me which is why I continue to use their products. Be playful with this recipe–you can use any kind of protein powder, any flavor, and any type of Silk milk! Have fun and make it your own. Use this recipe to stay hungry and fit!

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

Sep112014

How Do I Make an Alfredo Sauce?

With high quality ingredients, patience, and love! Plus, all of the instruction I will give you below.

Last week, I made my signature Shrimp Fettucine Alfredo (with a scallop on top, asparagus, and french bread) for Fit’s birthday dinner. Of course, cooking for six in a kitchen you haven’t really used is always challenging but we cannot make excuses, only delicious food. (It’s also fun when one doesn’t eat meat, one has to control their intake of carbs, and one has acid reflux!) Alas, here is a very basic but very delicious way to make Alfredo sauce.

Shrimp Fettuccine Alfredo

2014-09-11 09:38:02

Serves 8

Hardy and rich meal with robust flavors that anyone can make

Write a review

Save Recipe

Prep Time

20 min

Cook Time

35 min

Prep Time

20 min

Cook Time

35 min

Ingredients

1 tablespoon - Dry Italian Seasoning
1 teaspoon - Dry Oregano
1 teaspoon - Dry Herbes de Provence (do not tell my ancestors!)
1/2 Pint - Heavy Whipping Cream
1 Pint - Milk (I use whole, some use skim! How rich do you like it?)
2 Tablespoons - BUTTER
1 Anchovy - Diced
1 1/4 cup of shredded Parmesan cheese
1/3 cup of shredded Asiago cheese
1/3 cup of shredded Romano cheese
Salt (in grinder)
Pepper (in grinder)
Medium saucepan
Whisk (no ball or spring whisks please... stick to a balloon or french whisk... I use french for better movement)
Spoon (for tasting)
LOVE, PASSION, DESIRE

Instructions

Pour all of the milk into your medium saucepan, on medium heat.
Begin whisking at a moderate pace, adding the heavy whipping cream.
Continue whisking with the dominant hand, add the butter.
Whisk to break down and incorporate the butter completely.
Slowly add 1/4 cup of shredded cheese (any) while whisking.
Continue adding cheese, slowly, whenever the former cheese added has completely been incorporated, without any lumps.
Add the diced anchovy, while whisking gently.
Add the dried herbs, while continuing to whisk gently.
Let the mixture sit at medium heat and take a moment to taste.
Add salt and pepper at your disposal.
When the flavor is beautiful, continue whisking at medium heat, until it has thickened to your desired texture.

Notes

I recommend using HIGH QUALITY ingredients! If you cannot afford them, that is fine BUT if you are trying to make a special meal for a special someone (or are just trying to impress anyone) it is well worth the splurge! The difference is obvious!
Do not allow the cheese to stick to the bottom of the sauce pan, you must whisk with constant vigilance!
Feel free to continue prep and cook other ingredients while continuing to whisk the mixture. Keep it on medium to low heat after this initial preparation, mixing every minute to make sure it does not stick to the sides or bottom, solidify in any way, or lose the texture you have earned. I usually make the fettucine and shrimp (this time scallops, asparagus, bread as well) at the same time.

By Hungry and Fit

hungry and fit https://hungryandfit.com/

It may have many calories (don’t ask how much) but it actually is quite simple with some patience and high quality ingredients, and it will surely help you stay happy, hungry and fit!

BONUS PUPPY PIC

Noke trying out for Sound of Music

Sep042014

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. //

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:

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

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

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

The good stuff

Mix well and spread evenly on baking sheet, pressing down on the granola mixture.

Bake at 300 degrees for 15 minutes, stir, and continue baking for another 15 minutes or until golden brown.

Add chopped cherries or any other dried fruit. Let cool and enjoy!

Image source

BONUS KITTY PIC

Sep022014

The Best Meatloaf Recipe Ever

Protein! Get your protein here! But, seriously–this meatloaf is chock full of protein and damn good flavor. My mum found a recipe for meatloaf and changed it to make her own and I was lucky enough to be nearby–it turned out to be the best meatloaf recipe ever. I may be a vegetarian, but the rest of my family really enjoyed it. Hungry even said it was one of the best he’s ever had–better than restaurant quality. That’s a rare compliment! It’s an incredibly simple recipe that even has vegetables! This is a great back-to-school recipe that can feed the whole family twice over. You know protein and flavor are important to us and that’s why this recipe is a hit.

Nommmm

The Best Meatloaf Ever

2014-09-02 09:42:47

Yields 1

A meatloaf chock full of protein and flavor

Write a review

Save Recipe

Prep Time

15 min

Cook Time

1 hr 10 min

Prep Time

15 min

Cook Time

1 hr 10 min

Ingredients

1 cup fine fresh bread crumbs
1/3 cup 1% milk
1 medium onion
3 garlic cloves
1 medium celery
2 tbsp butter
2 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/4 tsp allspice
1 1/2 lbs ground beef (75%)
1/2 lb pork (80%)
2 eggs
1/3 cup parsley
Meat thermometer

Instructions

Preheat the oven to 350 degrees F
Soak your bread crumbs in the milk in a large bowl
Chop onion, carrot, celery, and garlic
Cook onion, carrot, celery, and garlic in butter in a large pan over medium heat and stir for 5 minutes
Cover the pan and reduce to low heat and simply cook until carrot is tender
Remove from the heat and stir in the Worcestershire sauce, allspice, cider vinegar, salt, and some pepper
Add veggies to the bread mixture
Pack mixture into an oval loaf and then put into a 13 by 9 inch baking dish or pan
Bake until center of meatloaf reaches 155 degrees F which will take between 1 hour and 1 hour and 15 minutes
Let stand for a bit before serving and then DIVE IN

By Hungry and Fit

Adapted from Ian Knauer

hungry and fit https://hungryandfit.com/

This is a crowd-pleaser and a crowd-filler! Rarely does anyone leave the table eating this meatloaf saying they didn’t get enough to eat. We love that it has lots of protein, vegetables, and is absolutely delicious. You can also have fun with it and throw in anything you’d like, just to spice it up in your own way. Use this recipe to stay hungry and fit!

BONUS PUPPY PIC

Dog days of summer

Aug212014

Easy Hummus Recipe

Please enjoy our guest blogger, Jamie, and her wonderful hummus recipe.

Jamie’s passion for food and cooking began as a young girl, while watching her Italian mother in the kitchen. During her time studying at UC Santa Cruz, she came to love the process of cooking and experimenting in her own 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. As the Alternative Food Chef at a Yosemite summer camp, Jamie cooked for campers and staff with dietary restrictions. This challenged her to use unconventional ingredients to create hearty and healthy comfort food. Jamie is currently studying to become an Occupational Therapist and would love to incorporate cooking into her practice one day.

Chickpeas are a type of legume also known as garbanzo beans. In Arabic, the word for chickpea is hummus, which we know as a creamy, garlic-y spread made from chickpeas and tahini (sesame seed paste). You can find all different types of hummus at your local grocery store, but often times store-bought hummus is chock full of unnecessary additives and preservatives that you can’t pronounce. Luckily, it is incredibly easy to make!

Since I ran out of tahini, I decided to spice up my hummus by adding roasted red bell pepper and garlic, but if you have tahini, I would recommend using it. Also, I used chickpeas that I cooked from scratch, which takes longer since you have to let them soak overnight, so feel free to make the hummus using canned chickpeas instead.

Roasted Red Bell Pepper Hummus

Ingredients:

¾ C chickpeas (dry) or 1 can cooked chickpeas
3-5 Cardamom Pods (optional)
½ Red Bell Pepper
4 cloves of garlic
½ lemon
2-3 T Olive oil
S and P to taste
2 t Paprika or Chipotle Powder
¼ C Tahini

Directions:

Sort through Chickpeas and pick out any off-color or shriveled ones. Soak Chickpeas in water overnight. If using canned beans skip to step 3.

Drain and rinse chickpeas. Place in large pot and cover with a couple of inches of water. Add a pinch of salt and cardamom pods or any other fresh herb you like (adds a nice aroma and subtle flavor to chickpeas). Bring to a boil then reduce to simmer for 60-90 min or until tender.

While the chickpeas are cooking, place bell pepper and two cloves of garlic (skin on) in aluminum foil and drizzle with olive oil, salt, and pepper. Place the foil pouch in toaster oven or oven at 350 degrees F for about 45 min.

Once chickpeas are tender and the bell pepper and garlic are roasted, place in food processor or blender, adding a few tablespoons of the water that the chickpeas were cooked in. Make sure to take the skin off the garlic.
Roughly chop the other two cloves of garlic and add it to food processor along with the juice of half a lemon (or a little more to taste), olive oil, salt, pepper, and paprika or chipotle powder.

Blend until smooth, top with drizzle of olive oil and a sprinkle of paprika, and enjoy!

Yum!

Hummus is loaded with protein and fiber and will help you to stay hungry and fit!

Jul302014

Parmesan Zucchini Rounds

We are on our last leg here in Colorado as we get ready to move to California. Which means we have bits and scraps of odd food items we are trying to get rid of. One of the surplus foods we have are zucchini! Summer time always yields tons of zucchini, so we always need to find use for them. I wanted a quick side to our dinner before we went and saw Hercules (review coming) and realized we had Parmesan too. Perfect! Parmesan Zucchini Rounds— delicious bites of vegetable and cheese, yum! The recipe is ridiculously easy and tasty.

Parmesan Zucchini Rounds

2014-07-30 07:58:15

An easy cheesy, healthy snack

Write a review

Save Recipe

Prep Time

6 min

Cook Time

25 min

Prep Time

6 min

Cook Time

25 min

Ingredients

1 zucchini
Parmesan
Salt

Instructions

Set oven to 425 degrees F
Peel your zucchini
Cut into quarter inch rounds
Place rounds on parchment paper or a greased baking sheet
Put a sprinkle of salt on each one
Put a small spoonful of grated Parmesan on each one
Bake in oven for 20-30 minutes
Serve immediately

Notes

Feel free to put garlic on as well!

By Hungry and Fit

hungry and fit https://hungryandfit.com/

They may not look purdy, but they are yummy. I could literally eat a whole zucchini by myself if I cook them this way. It’s my new go-to snack. Cheesy bites while getting your fill of veggies! You can use any size zucchini, and it’s a crowd pleaser (even the kids). Use this recipe to stay hungry and fit!

Jul112014

Cinnamon Sugar “Duffins”

Who doesn’t love donuts? Who doesn’t love muffins? Boy, do we have a treat for you today! Enter Duffins (coined by Hungry this past weekend). What the heck is a duffin?! It has ingredients that make it taste like a donut, but it’s actually baked instead of deep fried! Holla for that!! This is one we will be coming to again and again.

Batterrrr

Dust em!

Cinnamon Sugar Duffins

2014-07-10 21:33:37

Yields 12

A delicious easy way to satisfy that donut craving without all the deep fry

Write a review

Save Recipe

Prep Time

15 min

Cook Time

12 min

Prep Time

15 min

Cook Time

12 min

For the Duffins

1 1/4 cup whole-wheat flour
1 egg
3/4 cup buttermilk (I mixed whole milk with vinegar to make buttermilk)
1/4 cup g. sugar
1/4 cup brown sugar
2 tsp cinnamon
1 1/2 tsp vanilla extract
1 1/2 tsp baking powder
1 tsp ground nutmeg
5 tbsp soft butter

For the coating

3 tbsp butter, melted
1/8 cup sugar
1 tsp cinnamon

For the Duffins

Pre-heat oven to 350 degrees F and grease up your muffin sheet (can be mini or full)
Mix together the egg, butter, sugars, vanilla extract until light and creamy
Beat in the buttermilk (or milk + vinegar)
Add the remaining ingredients in, but make sure to not over-mix
Fill your muffin pan with the mixture and bake for 9-15 minutes. It's a big range depending on what type of muffin pan you use
Once done, let them cool. While you do this, create the coating

For the coating

Melt the butter in a bowl
Mix sugar and cinnamon together in a bowl
Dip the tops of each duffin into the butter and then into the cinnamon sugar mixture
Serve

By Hungry and Fit

Adapted from Averie Cooks

hungry and fit https://hungryandfit.com/

There you have it. A healthier version of donuts that you don’t have to feel guilty while enjoying that same taste! These cinnamon sugar duffins are a crowd pleaser. Our favorite: delicious without the guilt. Have fun with it, let me know how it turns out for you! Make this recipe to stay hungry and fit!

BONUS PUPPY PIC