Our Favorite Cookbooks Right Now

As constant cookers (is that a word?  Quinn’s grandma says it, so let’s roll with it) we are constantly looking for new and fresh ideas.

Sometimes divine inspiration strikes when strolling through the grocery store or farmer’s markets, but sometimes we need to take it up a notch and seek it out at a stellar farm-to-table restaurant or in a kickass cookbook…

And our video below is all about the latter!  Watch to see our current faves for getting our “foodbrain” juices flowing and make sure to stay tuned until the end because we have a special announcement.

We created our own cookbook!

We are SO freaking excited to announce the arrival of our new baby, {Healthy} Cooking Camp’s {Healthy} Basics Cookbook!

It includes over 30 of our most tried and true recipes for mind-blowingly delicious, healthy food, and features some of our signature dishes that can only be found in this cookbook, like:

  • No-Bake Brownie
  • HCC Grab-n-Go Bar
  • Gorgeous Glazed Salmon
  • Mmm mmm Miso Pesto
  • Free Up Your Fridge Frittata

This is the perfect cookbook for someone who wants to start cooking healthier food but needs to know exactly where to begin. 

We totally break it down so you know exactly how many servings each recipe yields, how long it will take AND for each recipe we include 5 suggested “swaps” so you can play around with the ingredients and really make these recipes feel like your own.

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To purchase our brand new cookbook, click here!  

We hope you’ll add {Healthy} Cooking Camp’s: Healthy Basics Cookbook to your list of favorites too.

And a quick lil favor, we would reeeeeally appreciate if you could help us spread the word about our new cookbook so click here tell all your tweeps!  Think of all the recipes you and your friends can make together!  (And as we can tell you, together is oh so fun.)

We’d also love to know, what are your other favorite cookbooks for culinary inspiration?  Please share in the comments!

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Everything Free Banana Bread Muffins

Posted by: Robyn

These muffins have been eaten by all sorts of folks in dietary land and have been loved through and through. My hubs even proclaimed that if I made 3 batches and zip-locked them for him to take to work he would be good for breakfast FOREVER! Bold statement!

I hope you enjoy my favorite baking adventure treat. Feel free to make them in a loaf pan but be sure to bake the bread for 45-60 minutes and insert a toothpick to check when it’s cooked through (the toothpick should come out clean and the bread should feel firm in the middle when gently touched). Look at me getting all baking language up in this joint!photo 1

Everything Free Banana Bread Muffins
Servings: 10-12
Time: 45 minutes

  •  4 bananas, yellow (they do not need to be overly ripe)
  • 4 eggs
  • 1/2 cup almond butter
  • 4 tablespoons melted butter
  • 1/2 cup coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 1 teaspoon sea salt

Directions

Preheat your oven to 350 degrees Fahrenheit.

Combine your bananas, eggs, nut butter, and butter in a blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer).

Once all of your ingredients are blended move mixture to a mixing bowl and add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well.

Add natural cupcake liners to a muffin pan and pour in your batter evenly throughout the pans. You should be able to fill one standard 12 muffin sized pan.

Place in your preheated oven and bake for 30-35 minutes, the tops should be a golden brown. Remove from oven and allow muffins to cool on a baking rack (if you don’t have a baking rack you can just tilt them sideways in the pan to allow air to circulate underneath the muffins (I obviously do not own a baking rack).

Feel free to serve with chopped toasted pecans or walnuts and a little drizzle of honey. You could also include 1/2 cup of dark chocolate chips or chopped nuts in the batter. I’ve heard they’re delicious this way. 🙂

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Two Food Filled Holidays!

Passover and Easter.  Easter and Passover.  Both awesome holidays and both have their own fun food traditions.

Since we’ve been mega busy this time of year traveling, giving cooking classes and loving up our clients, we turned to the blogosphere for divine recipe inspiration.

If you’re looking to make your own matzoh or enjoy Easter the naturally sweetened way, our foodie friends have got you covered!

Passover159

Institute for Integrative Nutrition’s Gluten-Free Passover

Sweet Loren’s Homemade Matzoh

Health Coach Quinn’s Vanilla Mint Macaroon’s


 

Eastersamoa

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Mixed Greens w/ Granola Croutons + Yogurt Dressing

Usually when you think of breakfast for dinner you think pancake night or bowl of cereal.

But here at HCC we’re taking the breakfast for dinner concept to a whole ‘nother level…and [wait for it…] we’re adding granola on your salad!

That’s right, being the gluten free gurus that we are, we’ve come up with some pretty clever crouton replacers in our time.  Some good ones were, roasted root veggies (aka Root Crouts), popcorn (so fun!) but have landed on Granola as the winner: try this recipe and we think you’ll agree that it’s not just a swap, it’s upgrade!

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Mixed Greens w/ Granola Croutons + Yogurt Dressing
Servings: 2
Time: 5 minutes

  • 2 handfuls of mixed greens (we love kale, romaine or a spring mix)
  • 5-7 mint leaves, finely chopped
  • 1 small handful of sprouts (optional)
  • 1 heaping handful of granola.  We recommend KIND vanilla blueberry clusters

Lemon Yogurt Dressing

  • 1/2 cup plain sheep’s milk yogurt
  • Zest and juice of 1/2 a lemon
  • Sea salt and black pepper, to taste

Directions

In a bowl, combine the yogurt, lemon zest, juice and salt and pepper.  Mix well to combine.

In a medium salad bowl toss together your greens, mint and sprouts.  Top the salad with a heaping handful of Vanilla Blueberry Clusters and drizzle the dressing over top.

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Sweet Cinnamon Scramble

Wake up to a sweet and savory switch up!  This breakfast is the saving grace for all you sweet-craving, protein-needing folks out there.  (We’re talking to you, Paleo peeps!)

The combo sounds a little cray-cray, we know, but don’t knock it til you try it!  This breakfast just might rock your world, or more specifically, your mornings.

Try it out and let us know what you think in the comments below.

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Sweet Cinnamon Scramble
Servings: 1
Time: 5-7 minutes
  • 2 eggs
  • 1 carrot
  • 1/2 teaspoon cinnamon, more to taste
  • 1 teaspoon alcohol free vanilla extract
  • Coconut oil
  • Salt and pepper to taste
  • Small handful of baby spinach, optional
Directions 
Heat coconut oil in a non-stick skillet over medium heat.
While pan is heating grate carrot using a box grater onto small plate.  Add grated carrot to heated coconut oil and season with salt, pepper and a pinch of cinnamon.
Beat the eggs and vanilla extract in a small bowl.  After carrots begin to soften, roughly 2 minutes, add eggs and baby spinach if using.  Season with salt, pepper and more cinnamon.
Scramble mixture while cooking through. Once eggs are cooked to your liking plate your dish and finish with additional sprinkle of cinnamon and a (optional) dollop of coconut oil or coconut butter.

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