Cheesy Portobello, Quinoa, and Kale Bowl

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Has it been too long since my last recipe for an actual meal? Yes. Is the title of this post too long? Absolutely. One of my goals for this long weekend was to post a recipe on here. With 3 days off, I knew I didn’t have an excuse not to.

I’ve been really into salads and grain bowls recently. I’ve been trying to incorporate more salads into my diet and have been hoarding kale lately (does anyone else wish it took up less space in your fridge?) If I’m looking for something heartier I’ll add some grains to the mix – either brown rice, quinoa, or couscous. For a long time I didn’t really like quinoa and thought it tasted like bird seed but finally my taste buds have evolved and it’s become part of my weekly menu.

Sticking to a healthy and basic diet can definitely become bland after a while. I’ve found that I can eat well for a couple weeks and then I start to feel like I’m depriving myself and fall back into eating whatever. After a few years of blogging, browsing other food blogs, and some recent trips to local vegan/vegetarian/organic restaurants, I feel like I’m finally discovering what food I really enjoy and what makes me feel good – and most importantly, what I can maintain in my diet and not get sick of.

This particular recipe was inspired by Portobella Protein Bowl on BeLeaf in Choice. The owner of the blog, Krysta, is a fellow healthy living blogger and also a classmate from high school. I often include mushrooms into my recipes but have never made them the main ingredient. I changed up the original recipe a bit, using sautéed kale instead of spinach and forgoing the other veggies. I also added some cheese for extra flavor and protein.

This bowl is simple, quick, and satisfying. It was so tasy I didn’t find myself missing the meat at all like I sometimes do with vegetarian meals. I hope you like it!

Cheesy Portobello, Quinoa, and Kale Bowl
adapted from Portobella Protein Bowl on BeLeaf in Choice

IMG_5795Ingredients:
Makes 2 bowls

  • 1/2 cup uncooked quinoa, rinsed*
  • 1 cup chicken or veggie stock (water will do, too)
  • 1 Tbsp olive oil + more for drizzling
  • 2 portobello mushroom caps, sliced into 1-cm strips
  • 2 cloves garlic, minced and divided in half
  • A few sprigs of rinsed kale, chopped or torn into small pieces (about 3 cups chopped)
  • 1/4 cup shredded parmesan cheese
  • Optional: diced avocado, Sriracha

*Rinsing the quinoa isn’t imperative, but I find that cooking quinoa straight from the bag leaves it with an earthy flavor I’m not fond of

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Your ingredients

Directions:

  1. Bring your stock or water to a boil and add quinoa. Cook according to box directions (it will take about 20 mins).
  2. While quinoa is cooking, heat 1 Tbsp olive oil in a frying pan over medium heat and add sliced mushrooms. Drizzle a little more oil on top. Cook for about 10 minutes, stirring occasionally, until they become tender and caramelized. Add half of minced garlic and cook for another 2 – 3 minutes. Remove from pan.
  3. Add chopped kale to pan that was used for mushrooms, along with remaining garlic, and cover. Cook over low heat and let leftover mushroom juices help steam the kale. Stir occasionally. The kale should be tender after about 5 minutes.
  4. When quinoa is done cooking, stir in parmesan cheese and let melt. Serve along with kale, mushrooms, and an additional sprinkle of cheese if desired. Top off with optional diced avocado and Sriracha and enjoy!
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While your quinoa is cooking, frizzle up your shrooms

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Steam your kale

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Add the cheese to your cheesy quinoa

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Prepare your bowl – quinoa, then kale, then mushrooms

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And top off with more cheese!

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I added avocado and Sriracha to mine, because why not?

Mocha Mint Smoothie

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Holiday Greetings! Can you believe Christmas is in only 3 days? To me, it feels like December just started and then all of a sudden Christmas is only a few days away and everyone is scrambling to get ready. I guess the holidays have a way of creeping up on you.

This season I have been super into anything chocolate and mint flavored. Peppermint mocha coffees (or, if you’re around the south shore of MA, Girl Scout Cookie coffee from Marylou’s which is DELICIOUS and tastes exactly like a thin mint), minty hot chocolate, chocolate bars with peppermint, peppermint bark, you name it!

I recently learned about Chobani’s #MadeWithChobani project and felt inspired to see what I could come up with. I thought, what better way to feature Chobani in a recipe than to incorporate it into my favorite flavor combination and thus the idea for this Mocha Mint Smoothie was born.

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My Mocha Mint Smoothie includes vanilla Chobani Greek yogurt, chilled coffee, cocoa powder, peppermint extract, frozen bananas, and milk. It’s creamy, filling, and packed with flavor. And bonus – it’s healthy! I slurped mine down after the gym today and it was the perfect post-workout snack. I used vanilla yogurt to keep things simple but for a real treat you could use Chobani’s Indulgent Mint and Dark Chocolate flavor!

Mocha Mint Smoothie
makes 1 smoothie

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Ingredients:

  • 1 frozen banana, cut into chunks
  • 1/4 cup Chobani Greek yogurt (vanilla, plain, or mint and dark chocolate)
  • 1/4 cup chilled coffee
  • 2 Tbsp cocoa powder or chocolate syrup
  • 1/2 cup milk
  • Few drops of peppermint extract (about 1/8 tsp)
  • Sweetener of choice (stevia, coffee creamer, etc.)*
  • Optional: ice cubes for a thicker smoothie, protein powder for extra protein

*Sweetener of some sort is recommended to balance out the strong flavors of the coffee and unsweetened cocoa powder.

Directions:

Combine all ingredients in a blender and blend until smooth. Sweeten to your liking and enjoy!

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Happy Holidays! :)

Honey Cinnamon Iced Latte

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This may be the longest I’ve gone without posting a recipe to Hungry Hannah. Lately I’ve had a few co-workers and family members ask if I’ve posted recently on my blog and I’ve felt sad each time to say no. I still love food, blogging, photography, and cooking, but these days my chances to create a recipe post from start to finish are limited. I plan to continue posting when I can but it won’t be as frequently as the old days. I appreciate those who have continued to read HH, and new readers too!

September 29th was National Coffee Day and while I’m a couple weeks behind, I still wanted to contribute some love to one of my favorite things in the world: iced coffee. I always enjoy trying new coffee shops and unique coffee flavors or recipes.

This past summer, Dan and I tried out a highly-rated coffee shop in the North End of Boston called Thinking Cup. Thinking Cup serves Stumptown Coffee, the famous roasters from Oregon, in a variety of classic and unique drinks. My personal favorite is, of course, their Honey Cinnamon Latte. I was unsure if honey would go well with coffee but I found that it blended perfectly into their delicious espresso. This drink became a quick favorite and any time Dan and I are near a Thinking Cup, I have to stop by to get one.

Thinking Cup’s Honey Cinnamon Latte features a homemade honey and cinnamon syrup with freshly brewed espresso and milk. I recreated the coffee by making my own honey simple syrup infused with cinnamon and used a stove-top espresso maker to brew the coffee. These little guys are easy and inexpensive if you’re looking for a quick espresso or latte in the mornings:

Stove-top Espresso Maker

If you don’t own an espresso maker, you can simply brew a cup of strong coffee – dark roast or espresso blend will get you the most authentic flavor. The honey cinnamon syrup is so tasty I bet it will be enjoyable no matter what type of coffee you make! I prefer this coffee iced only because I’m an iced coffee fanatic, but I’m sure it’s delicious hot as well.

Honey Cinnamon Iced Latte
inspired by Thinking Cup

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Ingredients:
makes one latte

  • For the syrup: (makes roughly 1/3 cup – use the extra for another coffee or even over pancakes!)
    – 1/4 cup honey
    – 1/4 cup water
    – 1/2 tsp cinnamon (plus a cinnamon stick, if available)
    – 1/2 tsp vanilla extract
    – optional: 1/2 tsp maple extract
  • 2 shots freshly brewed espresso or 1 cup strong-brewed coffee
  • 1 cup milk (I used 1% but any type will work!)
  • Honey Cinnamon syrup
  • ice cubes

Directions:

  1. To make the syrup, combine water, honey, cinnamon, and vanilla extract in a saucepan. Cook over very low heat for about 5 minutes, stirring often to make sure nothing sticks to the bottom, until honey is melted. Let cool while preparing coffee.
  2. Prepare the coffee using your preferred method.
  3. Combine your fresh espresso/coffee, milk and sweeten to your liking with the honey cinnamon syrup. I used about 3 tsp. Stir and finish off with ice cubes and a sprinkle of cinnamon. :)
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Start by making your honey cinnamon simple syrup

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Always a perk if you have a cute jar to store the extra syrup in.

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Brew your delicious coffee!

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Combine your coffee, milk, and syrup, and enjoy! :)

Mango Chipotle BBQ Burrito Bowl

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If you are still reading my blog, you are great. Work and busy weekends have taken over my life, leaving little time for blogging. Recently I’ve had a couple friends tell me they keep checking my blog but are disappointed when they find no new posts. That of course made me want to update, and because I miss it!

So it’s August already. Summer always has a way of getting away from you, doesn’t it? Having only been out of school for a couple of years, I’m still getting used to having no formal vacations, deadlines, or breaks built into my schedule. It makes the seasons kind of seem like a blur and sometimes I find myself having no idea what day or even month it is (like a few months ago when I started to write “September” as the date… what?)

Today’s post is inspired by a recipe that I’ve been eyeing forever: Chipotle-Mango BBQ Chicken Salad on Iowa Girl Eats. I’ve been following IGE for a couple years now and it’s one of my favorite food blogs, as well as one of the few I subscribe to. I’ve had this particular recipe saved for a long time and decided it was time to try out this miraculous-sounding BBQ sauce. I decided to take a slightly different take on the recipe and make mine into a burrito bowl instead, because who doesn’t love a good burrito bowl?

This Mango Chipotle BBQ Burrito Bowl is filled with chicken marinated in a sweet and spicy semi-homemade barbecue sauce, rice, and some of my favorite veggies like bell peppers, fresh corn, and avocado! It’s a great summer recipe because most of the ingredients are in season right now and is light enough that you won’t feel guilty eating it. To make the sauce quicker and easier, I added pureed mangoes and chipotle peppers to store-bought BBQ sauce. My favorite thing about recipes like this is that you can completely customize it to your taste and you get a bit of each flavor in every bite!

Mango Chipotle BBQ Burrito Bowl
adapted from Chipotle-Mango BBQ Chicken Salad on Iowa Girl Eats

Ingredients:
makes about 3 burrito bowls

  • For the sauce:
    – 1/2 cup fresh diced mango
    – 1/3 cup barbecue sauce
    – 1/4 cup tomato sauce
    – 2 chipotle peppers in adobo sauce, seeds removed and diced
  • 1 lb. boneless chicken breast, cut into 1-inch strips (I used tenderloins)
  • 1.5 – 2 cups cooked brown rice
  • Assorted toppings of your choice (about 1/3 cup of each):
    – Diced bell peppers
    – Diced tomato
    – Corn
    – Beans
    – Avocado
  • Optional: cheese, sour cream, scallions, cilantro
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Ingredients for the sauce, plus tomato sauce! Always forget to picture at least one ingredient…

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Your delicious toppings!

Directions:

  1. In a food processor or blender, combine ingredients for the sauce. Blend until smooth. Place chicken in a medium bowl and pour 2/3 of the sauce over it, making sure each piece is thoroughly coated. Cover with plastic wrap and marinate in the fridge for at least 2 hours or up to 6.
  2. Cook your chicken on the grill or in a frying pan over medium-high heat until cooked throughout. Let rest for about 5 minutes and then cut into bite-sized pieces.
  3. Start to assemble your burrito bowls: First rice, then chicken, your toppings, and then drizzle with the remaining mango chipotle sauce and enjoy!
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Start by preparing your mango chipotle BBQ sauce: combine diced mango, bbq sauce, chipotle peppers, and tomato sauce, and blend until smooth.

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Pour 2/3 of the sauce over your chicken and stir, making sure each piece is thoroughly coated. Marinate for at least 2 or up to 6 hours in the refrigerator.

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Cook up your chicken, either on the grill on in a frying pan.

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Assemble your delicious burrito bowl! Start with rice, chicken, and your favorite toppings.

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Finish off with the remaining mango chipotle sauce, and optional cheese and sour cream. Enjoy!

{Skinny} Bang Bang Shrimp

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Hello everyone! I feel like I haven’t updated in ages. Things around here have been a bit hectic lately. Not to mention that I  briefly went through a weird phase where I lacked inspiration and motivation to cook, and when I did, I often didn’t enjoy whatever I made. This was especially strange for me because I usually love cooking and love eating. I think I chalked it up to being busy and stressed, and have been feeling back to normal the past week – phew!

Anywho, I had a few ideas of what to post today but when I saw shrimp on sale at the store I immediately knew what I wanted to make. Recently I’ve seen a lot of recipes for “Bang Bang Shrimp” and they always catch my eye. It’s a dish that includes crispy, breaded shrimp served with a creamy and spicy chili sauce. This dish is served at Bonefish Grill, a restaurant I’ve never been to and therefore have not actually tried the original recipe, but I could tell from the ingredients that I would love it.

I was even more inspired when I saw a lightened up version of the dish over at Cooking for Keeps. I followed this recipe pretty closely, though I opted for Greek yogurt over mayo for the sauce and used regular flour instead of almond flour. I also added a bit of teriyaki sauce which I thought bumped the sauce up a notch. The sauce is rich and flavorful, all while being light on calories. Breading the shrimp is optional – I very lightly breaded mine in flour and cooked them in a bit of coconut butter which was delicious!

I also love this recipe because it looks fancy, but takes less than 30 minutes to make! You can used thawed frozen shrimp and store-bought chili sauce to make the recipe even easier, and I bet you nobody will know the difference. :)

Skinny Bang Bang Shrimp
adapted from Skinny Bang Bang Shrimp with Homemade Sweet Chili Sauce on Cooking for Keeps

Ingredients:
serves 2

  • 1/2 lb large, raw shrimp (about a 12-count), peeled & de-veined
  • 1/4 cup all-purpose flour
  • 1.5 Tbsp oil (I used coconut, but olive or canola work too)
    For the sauce:
  • 1/4 cup plain Greek yogurt
  • 3 Tbsp sweet chili sauce (I like Frank’s brand)
  • 1 Tbsp teriyaki sauce
  • 1 tsp Sriracha (2 if you like things spicy)
  • 2 green onions, diced
  • Rice to serve on the side

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Directions:

  1. In a small bowl, combine the ingredients for the sauce and whisk. Set aside.
  2. In a large frying pan, heat your oil over medium heat. Toss the shrimp in the flour and gently place in the hot oil. Fry on each side for 1 – 2 minutes, or until shrimp is pink and breading is crispy.
  3. Turn the heat down to low and pour the sauce over the shrimp. Cook for an additional minute or so, until the sauce is hot. Serve over rice and optional veggie, and enjoy!
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Start by preparing your sauce!

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Lightly coat your shrimp in flour

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Frizzle up your shrimp in the hot oil

 

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It will look something like this when it’s finished cooking!

 

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Pour sauce over your shrimp, cook for another minute, and it’s ready to serve!

 

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:)