Zucchini & Quinoa Cakes

So, sometimes we’re broke or lazy, or tired, hungry and only have a couple of items in the kitchen. What do we do? Get creative!

I put this recipe together with random items that I found in my kitchen. Join me and experiment with me!

I use chicken bouillon for flavor, but if you’re vegetarian, you can substitute for more seasonings and/or herbs to taste.

Enjoy!

Xoxo

Ingredients

Cakes:

– 1/2 zucchini

– 1/4-1/2 cup onion

– 1/2 cup red quinoa

– 1 egg

– grape seed oil

Dressing:

– 2 limes

– grape seed oil

– salt & pepper

– powdered ginger

– cayenne pepper

30-40 minutes. Makes 2 servings

Advertisements

Quick Tip: Keep kale, spinach, lettuce, cilantro fresh longer!

Hi Hotties!

I’ve decided to add a new feature to HITK. I will be sharing a lot of little tips and tricks I’ve learned throughout my experiences cooking, working at restaurants and being married to a wonderful cook.

I hope you enjoy and maybe learn something you didn’t know!

 

Stay hot!

 

Xoxo

 

Liz.

5 in 1 Mango Dessert Recipe with Bloopers!

It’s gonna be a long hot summer y’all! Let’s chill out with a quick dessert recipe that will cool you, and your guests in a healthy, refreshing way!

Ingredients:

2 mangoes

1 chobani 0% plain greek yogurt

sweetener of your choice (optional)

a blender/ninja/processor

Prep time: 5-10 mins.

Makes about 2 cups.

Different ways to enjoy it:

1. Chill the mangoes before making and eat as is!

2. Freeze for 2 hours and eat as mango fro-yo.

3. Blend with ice and/or juice/milk for a refreshing smoothie.

4.  Pour in an ice tray, add some popsicle sticks and freeze completely for mini icepops. (2-4 hrs depending on size)

5. Pour it over ice-cream or fruit bowls.

Stay hot!

Xoxo

I’m back! Quinoa, kale and avocado salad recipe

Hello Hotties!!

Sorry I was gone for so long!

Life was hectic and made it hard for me to keep up with HITK. But everything’s back to normal so I’m back in action! And ere’s your first new recipe!

I decided on a new format that makes it easier for me to upload videos much more often, but that means sacrificing the calorie info and different camera angles.

However, here’s a video on how to calculate them yourself if that was something you liked about the show!

And go check out this salad recipe that is filling, healthy and perfect for a hot day!


I hope you all enjoy my current fave!

Quinoa, kale and avocado salad.
Serves: 1.
Prep: 25 mins

Ingredients:

1/4 cup red quinoa
1/2 bunch of Kale (about 5 leaves)
1/4 cucumber
1 roma tomato
2 large leaves of basil
6 baby bella mushrooms
sesame seeds (to taste)
1 tbsp grape seed oil

dressing:

2 limes
1/2 tbsp grape seed oil
1 clove of garlic
cayenne pepper
salt
black pepper
roasted sesame seeds (to taste)
dash of ginger

And check out my “How to calculate calories” video if you want that info.

Xoxo

Lizzy Frost

20 minute balanced meal for two

When you get home from work, the last thing you want to do is prepare an elaborate meal, and if you want to eat healthy, fresh produce and meats are your best way to go, but that means lots of prep and cooking time, right? Not necessarily!

In today’s video my husband Fonzy and I will who you how to throw some fresh ingredients together to make a filling, healthy balanced meal in less than 30 minutes!

 

Summer grilling ideas: stuffed jalapeños, pizza, fish & veggies

Ah, summer… A time for pool parties, vacations and grilling!!

Not only is grilling fun to enjoy with friends and family, it’s also one of the healthiest ways of preparing food! Fat drains off, and you rarely add any oils to grilled foods. Just clean fresh vegetables and proteins. And the best part is, you can make appetizers, snacks and entrees on the grill.

My husband and I love grilling even if it’s only for the two of us, so here are some ideas for your summer cookouts!

STUFFED JALAPEÑOS:

– 4 Jalapeños                      – 2 cans of tuna

– 2 oz cheddar cheese       – onion

– salt & pepper

Makes 8 pieces.

Prep time 5 mins. Grilling time: 10 mins.

PIZZA:

– pizza dough & sauce (see HITK 03)

– any veggies you want

– cheese

Prep time: 10-15mins.  Grilling time: 5-7mins.

GRILLED SWAI & VEGGIES:

– white fish fillets (swai, tilapia, cod, whiting, etc…)

– any veggies

– onion & garlic

– salt & pepper

Prep time: 5 mins.  Grilling time: 10 mins.

Frozen chocolate covered banana bites

Summer’s here!

And there are no better treats than the frozen kind for this season. Unfortunately, ice cream is a total saboteur of your hard earned summer body. So here’s a healthier alternative!

Frozen banana bites covered in chocolate and nuts! They have less fat and more nutrients than ice cream bites, not to mention they are much, much cheaper.

Enjoy!

 

INGREDIENTS:

– 4 bananas

– 2 large hershey’s dark chocolate tablets

– 1/2 cup chopped peanuts & pecans (or nuts of your choice)

 

Makes about 30 pieces. (23 oz)

Prep time 15-20 mins. Freeze time: 4 hrs minimum.

 

CALORIES: 44 cals/piece

 

Comparison to store bought ice cream bites (4oz container):

Banana bites (4 oz):                        Ice cream bites:

cals: 228                                            cals: 340

fat: 12 g                                              fat: 24 g

protein: 5 g                                       protein: 2 g

 

Kale – health booster!

When most people think about kale they think “bitter”, “gross” and other words a 5 year old may use to describe any sort of vegetable their parents are trying to force upon them. But wether you’re cooking for  a chid or yourself, there is a way of making kale taste amazing!

Kale is more full of nutrients than any of its cruciferous  cousins like cabbage and broccoli. Loaded with vitamin C, K, calcium and sulforaphane (a potent anti cancer compound) it is sure to boost your immune system as well as fulfill your basic nutrient requirements.

Sulforaphane is especially present when you chop kale and stir-frying it doesn’t destroy the compound, whereas boiling it or steaming it does. Luckily, stir frying also makes kale taste less bitter than when you boil or steam it, so double bonus!

 

INGREDIENTS:

– 1 bunch of kale, chopped

– 2 cloves garlic, sliced

– 1/2 onion, chopped

– 2 cups mushrooms, sliced

– 1 tbsp powdered chicken (or vegetable) bouillon

– 1/4 cup white wine

– pepper to taste

 

Makes 2 servings.

Prep time 5 mins. Cook time: 5 mins.

CALORIES: 203 cals/ serving.

 

Vegan Mexican Meal: Enfrijoladas & Nopalitos (cactus leaves)

Today I’m going to show you how you can modify some meals’ ingredients to fit a vegan diet!

Wether it’s for ethical or health reasons or you just want to try having a vegan meal once in a while, there are ways to do it.

A couple of tips:

– Substitute mayo, spreads, cheeses and creams with avocado. It adds a creamy texture with much less saturated fat and more nutritional value. (This is also a good way to cut fat and useless calories from your diet, wether or not you’re trying a vegan lifestyle).

– To make sure you get all the complete proteins you need, always combine grains and legumes. They complement each other to form the complex proteins that meats have in them. For example (like in this recipe) beans and tortillas, whole grain toast and peanut butter (yes, peanuts are legumes, not nuts), rice and beans, etc… Look up grains and legumes and come up with your own combination!

– Some think that just by going vegan or vegetarian, you are automatically healthier… Well, you’re not if you fry everything and add tons of oils to meals or overeat. Fill up mostly on fruits and veggies and limit the fats! That goes for vegans and omnivores alike!

 

INGREDIENTS:

Enfrijoladas:

– 1 can fat free refried beans                                                – 6 tortillas

(or 1 cup home made refried beans w/out oil)             – 1 tbsp oil to brown tortillas

– salt, pepper, cumin and/or other spices                       – water to dilute beans

 

Nopalitos:

– 1 lb cactus leaves, washed and sliced                            – 1/2 onion, chopped medium

– 2 roma tomatoes chopped medium                                – 1 cup chopped cilantro

– 2 cups button mushrooms, sliced                                   – 2 tbsp oil

 

Makes 2 servings.

Prep time 5 mins. Cook time: 15 mins.

 CALORIES:

Meal: 560 cals/ serving

Enfrijoladas: 478 cals/ serving

Nopalitos: 83 cals/ serving