Fresh Avocado Tomato Salad

With Spring here and it feeling like Summer in California, the desire for fresh food comes forth. Raw, fresh food but certainly not lacking flavor. So it was, a Saturday night, hanging with my brother and his girlfriend, Sophie. Sophie is an excellent cook and has a lot of experience doing so. She was going to make us tacos–perfectly cooked steak for everyone and wild-caught fish for me. I was all in. Growing up in California, tacos become your soul food. Along with tacos, come the necessity of the avocado in one’s life. Rich with delicious healthy fat and the creaminess to save any dish, I was ready to be her sous chef and make the side dish–fresh Avocado & Tomato salad.

Apr222016

My First Home-Baked Bread

For the longest time, I’ve wanted to bake my own bread from scratch. It seemed like a wild and hard thing to do. Spoiler alert: it’s not. This project is also part of my goal to use cookbooks to try new recipes. This one comes from A Feast of Ice and Fire yet again. You’ve seen me cook for King’s Landing, dine in the South, and bake for The Wall. We are at The Wall yet again, cooking for the Night’s Watch. And yes, we’re making crusted white bread, just like they would eat. Two dreams coming true! All it took was a little bit of yeast. I would say the hardest part is kneading it out and keeping it non-sticky. Otherwise, it’s pretty simple: mix the ingredients, knead it out, let it rise, and bake!

Apr202016

Easy Healthy Shrimp Pasta

Since both Hungry and I are eating healthy, we’ve been doing a lot of home cooking. I’m lucky enough to have a partner who cooks food beautifully. He will even come home from a long day at work and cook for me, and it makes us both happy! Cooking at home is usually healthier (depends what restaurants you frequent), so we’ve been stocking up the fridge and pulling out the pans. These meals are especially special when we use wild caught seafood (a protein I will eat since it’s wild-caught). We have a great Bristol Farms in walking distance of us so we often go there and pick out some decent wild seafood. This time, it was shrimp. Mmm, mmm good! This recipe is simple and light–you will absolutely not feel heavy afterward. It packs a punch of flavor and will have you looking for more.

Apr142016

Chocolate Chip Protein Cookies

I have tried recipe after recipe to find the perfect protein cookies. They often come out too dry, too cakey, or downright rubbery. We can’t have any of that! I have finally found a recipe that comes out well! Hoorah! These aren’t the healthiest, but they have significantly more protein than other cookies and less sugar and fat than other cookies. We’ll say it’s healthier. These puppies have 7g of protein a piece–pretty awesome for a cookie! It’ll be a crowd pleaser and they won’t even know that it’s healthier than normal. Careful of how long you keep in the oven, I left mine in a minute too long (as you may be able to see).

Apr132016

Crustless Kale Quiche

It’s one of those mornings…when you’re still eating quite healthy, feeling a little lazy, and want to have something yummy. You also need to clean out your fridge. What to do….quiche! We keep it crustless to keep the unneeded carbs and bad fats out and we throw in whatever may go bad in the following week. For our fridge, we had a whole lot of kale that I wanted to go through. Kale is a wonderful green and gives a nice texture to a quiche. You can follow my recipe, or you can use it as a base and throw what you want into it! Grab some eggs and here we go…

Apr082016

Blueberry Cashew Topping

We’re still eating clean for the most part over here at Hungry & Fit headquarters and that means getting creative when we have sweet tooths (teeth…). Hungry recently came up with this divine topping (or sauce) to put on breakfast or “desserts.” I was absolutely blown away when he served it to me atop a stack of Kodiak pancakes (healthy pancakes). I was like, well someone got carried away, is this still healthy? And guess what–it was! I was shocked when I learned the ingredients for this beautiful, delicious topping: blueberries and cashews were the main components. Each bite was like a slice of heaven–the cashews were just soft enough to ease into your mouth and melt while the blueberries soothed everything out. Okay, enough dreaming, let’s get to the real stuff!

Blueberry Cashew Topping

2016-04-08 08:33:52

Serves 2

A healthy, divine topping to put on breakfasts or desserts

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Cook Time

5 min

Total Time

5 min

Cook Time

5 min

Total Time

5 min

Ingredients

2/3 cup blueberries
2/3 cup cashews
1/4 cup applesauce
1 tbsp brown sugar
1 tsp honey
1 tsp balsamic vinegar

Instructions

Roast the cashews with the honey
Throw rest of ingredients in and simmer for 5 minutes

By Hungry and Fit

hungry and fit https://hungryandfit.com/

Yeah, 5 minutes is accurate! As you are frying up those pancakes, heating up those waffles, scooping that froyo, heat this up in a pan! You and your family will be thanking me this weekend. It’s an easy way to trick the kids into liking something healthy! It’s a perfect weekend breakfast addition. It’s easy and anyone with a heat source and a pot can make it. It also isn’t too sweet. I’m not a fan of most pancake toppings because there’s way too much sugar. This balance is absolutely wonderful. Make this recipe to stay hungry and fit!

Mar302016

Chia Seed Pudding

This is a recipe I’ve been wanting to try for a long time. I’m not sure why I held off so long, because it’s ridiculously easy to make. This is a pretty hot item in the fitness industry right now, so I finally bought myself a pack of chia seeds and tried a simple recipe. Praise the Chia gods! It turned out wonderful! It was an easy breakfast that I could go to when I was running out of time. It’s very nutritious, full of healthy fats, and it is so utterly simple. There are so many ways to tweak the recipe here and there to get the flavors that you want. This is an “overnight” recipe and will serve you well throughout the week. Here are the nutritional facts per serving (around 1/2 cup) of the one I made:

Calories: 158
Fat: 10g
Carbs: 6.3g
Protein: 7.2g

Mar292016

Peanut Butter Chocolate Protein Bars

Since I’ve been eating clean and getting into better shape, I need foods around the house to support that. That’s why I’ve been trying out different recipes and seeing how I can protein out of every little thing while keeping it clean. Protein bars! Often times, the store bought ones have stuff in them that you don’t necessarily want. So, why not make your own? I found this recipe and wanted to make a play on it. It was incredibly easy: put all ingredients into a bowl, mix, then put into the oven. I used my cinnamon cracker protein powder, but you can use any type! Check out the nutrition facts below per each bar:

Calories: 86
Fat: 1.9g
Carbs: 11.9g
Protein: 6.3g

Mar172016

Whole-Wheat Lemon “Cakes”

We’ve got another recipe from one of my favorite cookbooks, A Feast of Ice and Fire. My last two (one from the Wall and one from the South) were great hits and this one brings us right to King’s Landing with a spin on Sansa’s favorite lemon cakes. However, my spin, as it usually is makes these a bit healthier. I used mostly whole-wheat flour to add some fiber and make it better for our blood sugar spiking as well as using a little less sugar and using mostly honey. These are delectable little bites of yum without all the guilt that normal lemon cakes would carry.