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

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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

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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.

Sep142014

Hungry’s Birthday in Pictures

Birthday donuts at 6am!

Donut boy

Presents…

Cuties

Awesome shoulder workout together with his new shirt

Omusubi for lunch in his new H&F shirt

BEACH! We saw dolphins and body-surfed awesome waves (thanks, ocean!)

post-ocean selfie

Ramen for dinner!

Dessert!

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

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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

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

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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!

Jul032014

Stuffed Strawberries (4th of July Recipe)

This is a re-post of a recipe made last year, but it was so good, I had to bring it up again! It’s a perfect 4th of July recipe and it’s healthy and delicious. Sure, pie and such are popular on Independence Day, but you can’t beat this. You get your sweet fix without the heaviness of the usual foods. This special dish involves fruit, dairy, and happiness and doesn’t take longer than 15-20 minutes to make! I got it from here and added a bit of lemon into it and took out some sugar.

Beautiful sight

Hard not to eat it all

Yum yum yum

Stuffed Strawberries

2014-07-03 07:31:43

A healthy treat for the 4th of July

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Prep Time

15 min

Prep Time

15 min

Ingredients

a tin of strawberries (I just usually get the regular pound at the grocery)
a tin of blueberries (same thing)
5 oz marscapone
juice of a lemon
lemon zest
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Wash the fruit and pat dry all of it
Take the strawberries and cut the green ends off and also a little portion of the tip so they can stand upright on a platter
Take a melon baller and ball out of the bottom, creating a crevasse.
Once your strawberries are all "pitted" and plated, let's turn to the filling. Put 5 ounces of marscapone cheese and put it in a small-medium bowl
I would next do the lemon juice. Cut the lemon in half and squeeeeeze all that juice out.
Next, grind the lemon on a grater and get a good amount of zest (people say 1 tsp, but I eyeball it)
Then, throw the powdered sugar and vanilla in and stir! Mix it all up really well
Now comes the most difficult part: take the marscapone mixture and put it into a re-sealable bag and snip a corner off. Use this contraption to fill the pits in the strawberries up with the mixture
Once all the strawberries are filled to perfection, place the blueberries on top of the cream in the strawberries. And that's it!

By Hungry and Fit

Adapted from Gina Marie's Kitchen

hungry and fit https://hungryandfit.com/

This is an easy, healthy treat you can substitute for pie or something else you’d like to stay away from on those holiday food feasts. How could you do wrong with this one? It’s easy to do, pretty to the eye, and delicious enough to impress. I’m sure whoever you are celebrating with this year will enjoy this special, healthy treat. Make this recipe if you’re looking to stay hungry and fit!

Jun272014

A Yummy Way to Eat Your Vegetables

Easy as…garlic…lemon…and salt! But really, I know many people our age and even beyond who still don’t like their vegetables. Although this is baffling to me, I still want to help them out. And my way of doing it is also easy for people who aren’t natural cooks or don’t have the time! It’s a simple, yummy way to cook your vegetables in a way that doesn’t require much skill or effort. And it might even introduce a love for cooking and vegetables! Well, at least the house will smell nice afterwards. This is the simplest recipe of them all, let’s get started!

Sautéed Mushrooms and Broccoli

2014-06-26 19:06:57

Serves 3

A yummy way to eat your vegetables

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Prep Time

5 min

Cook Time

10 min

Prep Time

5 min

Cook Time

10 min

Ingredients

Box of mushrooms
Head of broccoli
1 lemon
Garlic pepper & salt (can use regular)
4 cloves garlic
1 tbsp oil

Instructions

Chop up the mushrooms and broccoli into bite-sized pieces
Salt and pepper the veggies
Heat up a pan with the oil in it (medium heat)
Cut up the garlic or crush it. Put it in the heated pan with oil
Put the mushrooms and broccoli into the pan
Cut the lemon in half and squeeze the juice into the pan while stirring
After 5 minutes, put a lid over and let it steam
When vegetables are tender, take out and serve immediately

By Hungry and Fit

hungry and fit https://hungryandfit.com/

You can really serve this with ANYTHING! I chose to serve it with penne, red sauce, and morningstar. You can eat it with other grains, meats, whatever you fancy. It’s so delicious I couldn’t stop eating it out of the pan. And hey guess what–it’s CHEAP and easy to make. There you have it…a yummy way to eat your vegetables. As always…stay hungry and fit!

BONUS PUPPY PIC

A ridiculously silly picture of Noke

Jun092014

Healthy Huevos Rancheros

This brunch favorite can be yours in ten minutes or less! Okay, sorry that sounded like a sales pitch, but I’m super passionate about this dish. My spin on it is delicious and healthy! It’s always my go-to when I don’t feel like doing a lot of cooking, but still want to stay on the nutritious side. It’s pretty simple and I’m always happy eating it. Let’s try it out.

Chop dem tomaters

Don’t forget your tortilla!

Healthy Huevos Rancheros

2014-06-08 01:15:51

Serves 1

A healthy version of huevos rancheros you can make in ten minutes

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Prep Time

5 min

Cook Time

5 min

Prep Time

5 min

Cook Time

5 min

Ingredients

1/2 can black beans
1/2 tomato
1/2 handful of spinach
1 egg
1 tortilla
salt and pepper
hot sauce

Instructions

Heat up the beans in a pot
Cook your egg
Heat/toast your tortilla
Put the beans down first, then the egg, then the veggies
Either use your tortilla as a taco or rip it up and eat it with a fork alongside the other goodies
Throw down some hot sauce and dive in!

Notes

You can use different types of beans or greens
You can add cheese as well

By Hungry and Fit

hungry and fit https://hungryandfit.com/

There you have it. I often whip it up at night when I don’t feel like doing a lot of cooking and when Hungry has found his own dinner. It’s fun to spruce it up with fresh vegetables, although tomatoes are a must (unless you aren’t a fan). Avocados would be PERFECT for this too! Have fun with it and feel free to add anything to make it yours! And as always…stay hungry and fit!

BONUS KITTY PIC

May292014

Delicious Vegetable Soup

This post is brought to you by Hungry’s mom! We composed the post, but she provided the recipe and pictures! Yum!

With spring and summer around, vegetables are flowing freely (yay!). We are truly happy for that and even happier with the recipes that come along with it! This vegetable soup is sure to keep everyone around the table happy and well-fed with nutritious ingredients. There is not much work to it at all!

Vegetable Soup

2014-05-28 23:12:44

A easy-to-make vegetable soup that can last the week

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Prep Time

15 min

Cook Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr 15 min

Ingredients

1 large container(approx 32 oz) organic vegetable broth
1 large can (approx 28oz) whole peeled tomatoes
1 can 16oz (or fresh equivalent) of cannellini and red kidney beans
1 cup fresh green beans
2 cups shitake mushrooms
large dash pepper
large dash olive oil
2 cups diced celery
1 cup sliced carrots
1 onion, sliced
1 shallot, sliced
several handfuls fresh dill
12 fresh sage leaves
1 cup thin egg noodles or similar small pasta
pepper to taste or if you like it spicy, add fresh peppercorns

Instructions

Make sure to do all the chopping or slicing you need to do for vegetables
Add all ingredients with the exception of egg noodles to large sauce pot and bring to a boil
Simmer and cover for approx 1-1.5 hours
Ten minutes before serving, add egg noodles

Notes

Would go great alongside ciabatta bread!

By Hungry's Mom

hungry and fit https://hungryandfit.com/

There you have it. Enjoy and thank Hungry’s mom for this one! This is a great way to meal prep for the entire week and not have to worry about dinner. Big batches are smart like that. Use this recipe to stay hungry and fit!