5 Steps to a Perfect Salad

Detox-Quinoa-Salad

1) Include fresh herbs.
Any and all of them.  Throw in some basil, parsley, cilantro, mint…it will totally take your salad to the next level.

2) Make sure you have something crunchy.
Try toasted pumpkin seeds, raw slivered almonds, kimchee, raw carrots, radish, cucumbers, jicama or cut up kohlrabi (a completely forgotten and super yummy veggie).

3) Season that baby up!
Use quality sea salt, pepper, garlic powder and make sure you really work your dressing into the greens.  Even distribution is key (and that way you won’t need to use as much)!

**Our secret to the perfect dressing is 2 parts good quality oil + 2 parts acid (vinegar or citrus) + 1 part Dijon mustard.  A little S & P and you’re good to go!

4) Always include something unexpected.
Try sliced banana, blueberries, granola, seaweed snacks, scrambled eggs, or any leftovers (like curry or stir fries).

5) Go for a chop-chop.
Put it all on a board and take out your aggression by chopping all of your ingredients into easy, bite size pieces.

For even more salad inspiration check out all the salads from #SaladFest2013

What are your favorite salad ingredients and dressings?  Share the love down below.

Hungry for more? Sign up for weekly updates
{Totally FREE}

Saucy: Overnight Oats

This power breakfast is so simple it will blow your mind.  All you need are 3 ingredients and 3 minutes, and BOOM!  You’ll have a filling on-the-go breakfast that really gets you moving.

We give our favorite recipes for Overnight Oats below, but watch the video for bonus tips and fun facts about all the ingredients.

Overnight Oats
Servings: 1
Active time: 3 minutes// Total time: Overnight

  • ½ cup rolled oats
  • ½ cup milk: almond, coconut or organic cow’s milk
  • Pinch of sea salt

Directions

Combine oats, milk and a pinch of sea salt.  Mix well.  We recommend putting everything in a mason jar, but you can just put it in bowl or tupperware.  Cover and put oats in the fridge overnight.

In the morning, mix in ingredients to create any of the following flavor combinations.

Banana Nut
  • 1 tablespoon almond butter
  • 1 tablespoon real honey
  • ½ banana chopped
  • Sprinkle of cinnamon

Strawberries and Cream

  • 1/4 cup strawberries, sliced
  • 2 teaspoons maple syrup
  • 1/2 teaspoon vanilla extract
Honey Nut 
  • 1 tablespoon peanut butter
  • ½ tablespoon honey
  • Sprinkle of cinnamon

Hungry for more? Sign up for weekly updates
{Totally FREE}

Saucy: Oatmeal Chocolate Chip PowerBalls

We proudly present another episode of our new HCC TV Show: Saucy where we provide practical answers to you culinary queries with some sass and some laughs.

This episode is something most of us can relate to: Sugar Cravings!

The issue is especially rampant this time of year with cookies baiting and tempting us at every turn!

Our motto? If you can’t beat ‘em, join em!

We came up with a gluten-free, dairy-free, sugar-free, no-bake cookie that’s simple to make, satisfying and surprisingly delicious.

Let’s kick it back to our viewer.  Here’s what she had to say…

Dear Robyn + Quinn, My sweet tooth is out of control.  Like, I literally need something sweet every day around 4pm.  It’s so hard because the office candy bowl is always stocked full of Snicker’s minis and I have this one co-worker who is constantly bringing in cookies.  Why is she trying to destroy me?!  Is there something I can have to satisfy that sweet craving that isn’t a piece of fruit?  That never seems to do the trick.

Help!
Nicole

Well Nicole, YOU ARE NOT ALONE.  We feel you so hard and sincerely hope this helps…

Oatmeal Chocolate Chip PowerBalls
Servings: about 12 balls
Time: 10 minutes
NOTE: If you’re someone who doesn’t like a ton of sweets hanging around you can half this recipe like we did in the video.  If you want to share, make the full recipe (or even double it and store some in your freezer!).

  • 1 cup + 1 tablespoon rolled oats
  • 1/2 cup raw almond butter
  • 1 Tbsp. maple syrup
  • 2 Tbsps. dark chocolate chips
  • 1 Tbsp. pumpkin seeds
  • 1 Tbsp. hemp seeds
  •  ½ tsp cinnamon
  •  ¼ tsp sea salt

Directions

Stir together oats and almond butter.  Then add in maple syrup, seeds, chocolate, cinnamon and salt.

Mix until thoroughly combined (you can just go ahead and use your hands!). Add some more oats if mixture feels too wet.

Spoon out 1 tablespoons’ worth and firmly shape into a ball. You might need to firmly squeeze them into a ball so they keep their shape

Place on a container and put in the fridge to “set” for 30 minutes.

But we really need to know, what are your favorite healthy holiday treats?  Share the goodness in the comments below…

 

Hungry for more? Sign up for weekly updates
{Totally FREE}

Dip, Baby Dip

by Health Coach Quinn

Last year I had my first ever foray into latke making.  Not sure how I’ve gone my whole culinary life without making them.  It’s a travesty, I know.  But luckily it has been remedied.

In typical HCQ fashion I needed to test the crap out of the recipe.  When I make something new I need to get inside the recipe.  Try a whole bunch of different swaps and really put on my scientist hat to understand how and why the recipe works.  Then I can intuit my way through it and make upgrades as I see fit.

This time started on the traditional route, using my grandmother’s recipe which comes straight from the Molly Goldberg Jewish Cookbook, then went rogue by adding in some sweet potato.  Both efforts were pretty darn good, if I do say so myself, and I fully intend to keep testing the recipe with other add-ins such as parsnip and celery root.  But in this culinary adventure the real standout stars were the accoutrements.  

I’m an accessories girl.  If latkes are jeans and a t-shirt, I threw down some serious statement jewelry with my sauces… Here’s what happened

(the options look limitless!  That beautiful latke is like a blank canvas just waiting to get sauced!)

Homemade Chunky Apple & Pear Sauce
This one is seriously heaven.  It would be amazing with pork chops, in some yogurt or just on its own as an awesome autumn snack.  Try it.  People WILL fall in love with you if you feed them this apple (& pear) sauce.  Promise.

  • 2 apples (pink lady or honey crisp)
  • 1 pear (anjou or bartlett)
  • 1 cup organic apple cider
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • a few sprinkles of freshly ground nutmeg (it’s gotta be fresh!)

Directions

Peel, core and dice the apples and pears as finely as you can.  Put them in a pan with apple cider over medium-high heat.

Stir occasionally as the cider boils.  The apples and pears will begin to break down after about 810 minutes.  Help that process along by using a potato masher.  Just go in there and give them a nice smash every couple of minutes.

After about 10-15 minutes (depending on how small you cut your pieces) you will see that the apples and pears are starting to break down into mush.  Add in the vanilla, cinnamon and nutmeg.  Give it a stir and continue to cook, mashing occasionally until you have a nice, yet smooth chunky texture.

 

Maple Cinnamon Cream
This one is heavenly when paired with the Apple (& Pear) Sauce.  It’s also a fab dessert on its own.  If you’re someone who loves that sour cream texture with your latkes but would rather keep it sweet than savory, this is your jammm.

  • 1 cup plain greek yogurt
  • 1 tablespoons grade B maple syrup
  • 1 teaspoon cinnamon

Directions

Put everything into a bowl and mix well.  Garnish with a little extra dash of cinnamon.

 

Lemon Dill Yogurt
This one is kind of like raita minus the cucumber.  Super light and refreshing.  It’s great for cutting through the fat of the latkes.  The sheep’s milk yogurt adds a little something extra, plus it tends to be easier to digest than regular cow’s milk yogurt (for anyone out there with dairy sensitivity)

  • 1 cup sheep’s milk yogurt
  • zest of 1 lemon
  • juice of 1/2 a lemon
  • 1 tablespoons freshly minced dill

Directions

Put all ingredients in a bowl and mix well.

Hungry for more? Sign up for weekly updates
{Totally FREE}

Your Thanksgiving Menu

Thanksgiving is just around the corner (and this year it falls on Channukah! Even more holiday fun), so it’s time to start planning your menu or thinking about what show stopping dish you’ll be bringing to your pot luck feast.

To help make this year’s holiday cooking as simple and FUN as possible, we are providing a completely comprehensive, tried and true recipe guide.

Firstly, when it comes to the bird this is all you need to know.

thanksgiving sides

For side dishes & dessert (which are the best parts anyway), follow this fool proof menu…

Gluten Free Quinoa Stuffing

Dijon Roasted Brussels Sprouts

Cauliflower Parsnip & Apple Puree

Cranberry Citrus (Awesome) Sauce

Gluten Free Apple & Pear Crumble

Spiced Pumpkin & Dark Chocolate Cupcakes


In our Healthy Basics Cookbook you can find other perfect recipes (for the Holidays or any time) like…

Sweet Potato Soup

Sweet Balsamic Collards with Pine Nuts

Roasted Veggies topped with Vanilla Roasted Nuts (uh-mazing)

We’d love to see what you make!  Inspire us, and the rest of the Cooking Camp Crew by posting your pics on our Facebook page.  

turkeys

Happy Thanksgiving!

Hungry for more? Sign up for weekly updates
{Totally FREE}