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!
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.
Prep: 25 mins
1/4 cup red quinoa
1/2 bunch of Kale (about 5 leaves)
1 roma tomato
2 large leaves of basil
6 baby bella mushrooms
sesame seeds (to taste)
1 tbsp grape seed oil
1/2 tbsp grape seed oil
1 clove of garlic
roasted sesame seeds (to taste)
dash of ginger
And check out my “How to calculate calories” video if you want that info.
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!
– 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.