Category Archives: Side Dish

Our Favorite Cookbooks Right Now

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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!

 

 

Recipe: Balsamic Glazed Onions

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Attention, attention: ONIONS ARE VEGETABLES.

We know you know that, but do you really know that?

Another little mindset shift for you: Roasted onions are sweet.  Like, really sweet.  And they work well with anything from meat to seafood.  Or grains to greens.  Mix some of these suckers into anything you’re making for an added savory-sweet taste.

Hold up: a savory + sweet vegetable?  Now that’s the dream.

Do you really need any other motivation to make these Balsamic Glazed Onions?  Didn’t think so.  Go forth and roast.  Just  be sure to let us know your thoughts in the comments below.

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Balsamic Glazed Onions

  • 1 large red onion
  • Extra virgin olive oil
  • Good quality balsamic vinegar
  • Salt and pepper

Directions

Preheat oven to 350 degrees. Slice red onion into thick rounds trying to keep all the
rings intact. Place rounds directly on large baking sheet or on foil lined sheet if you
prefer.  Do not overlap.

Drizzle with olive oil, balsamic and sprinkle salt and pepper.  Use your hands to rub the dressing in.  Flip the onions while keeping them together to ensure an even coating (we know–it’s tricky! But you can do it!)

Roast for 20-30 minutes or until crisp and tender. We like to serve them on top of
fish,  grains, or allow them to cool and mix them into a salad with some great goats cheese.

News You Can Use: All About the Mediterranean Diet

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It’s awesome news when we find out that foods we already love are also super good for us (and they miiiight even help you live forever)!

When this new study came out (and the NYTimes pimped it out) we couldn’t help but share the news–and our best Mediterranean Diet recipes with you guys!

It turns out that eating a diet full of fatty fish, nuts, seeds, tons of fresh fruits and veggies, plus plenty of good fats like extra virgin olive oil and avocado can prevent heart disease, heart attacks and strokes by up to 30%.  Like, whoa.

Robyn wrote awesome piece all about it for Seamless.com.  Did you know that she’s their national health consultant and official health coach?  We’re so proud!

Love yourself by cooking for yourself, {tweet that!} and start with these winning recipes this week!

Gorgeous Glazed Salmon

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You know when you have someone coming over and you really want to dazzle them with deliciousness but you just don’t have time to get all Julia Child and spend the day in the kitchen?  Yeah, we do too.  That’s why we have this ace in the hole of a recipe.  So simple to execute and it will impress your freind/ date/ in-laws/ boss every time!

White Bean Hummus996

Who doesn’t love hummus?  It works as a dip or spread, heck, we even throw a dollop on our veggies and grains!  The problem?  All those store bought ones can be full of chemicals and preservatives.  Did you know that making hummus at home only takes 5 minutes?  Yup!  Follow our basic recipe and feel free to switch up your bean from time to time.  No need to stay in the garbanzo box.  Branch out, friends!  Try it with cannelloni beans and let us know what you think in the comments! 
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This is one of our favorite go-to recipes because it’s so simple yet so flavorful.  Add in whatever veggies you have around (we suggest lots of tomatoes, onions, olives, avocados) and dig in.

Dijon Roasted Brussels Sprouts

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I mean, let’s get serious, when they are done right they totally rule.  And these bad boys…they’re simply perfect.  You’ve got some sweet, some savory, and some tanginess.  They’re creamy, crunchy and chewy.  And best of all–they are reeeally easy to make!

It’s dishes like these that make us wish every day was Thanksgiving.

Make your holiday healthier by adding something green and delicious to the dinner table.

Dijon Roasted Brussels Sprouts
Servings: 4- 6
Time: 50 minutes

  • 2 lbs Brussels sprouts, cut in half
  • 4 tablespoons evoo, separated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • sea salt
  • black pepper
  • 1/2 cup dried cranberries

 Directions

Preheat the oven to 375 degrees F.  Wash and prep all the brussels sprouts by cutting off a bit at the root of each sprout then slicing it in half.  Arrange your b-sprouts on a baking tray (we recommend lining the tray with parchment paper or tin foil for an easier clean up).

Drizzle at least 2 tablespoons of extra virgin olive oil on the sprouts.  You can use more and this will help them get that great brown color.  Sprinkle on a generous amount of salt and pepper them mix them all together well.

Spread out the brussels sprouts so each piece has room to roast, if they are too close they will steam and just get mushy.  Roast for 35-40 minutes, mixing them once about half way through.

While they are roasting soak your dried cranberries in water to reconstitute them a bit and make them softer.  Just make sure to drain all the water before mixing them in with the brussels sprouts at the end :)

Make your dressing by combining the honey, dijon mustard, 2 tablespoons of extra virgin olive oil.  Whisk them together then add some sea salt and pepper, to taste. (You could also throw in a minced garlic clove for an extra kick)

Take the brussels sprouts out and of the oven and allow them to cool for a little bit before tossing them with the dressing and cranberries.

 

Cauliflower, Parsnip + Apple Puree

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Here are 3 reasons to make this recipe:

1.  It basically needs 3 ingredients and it tastes like heaven.

2. It’s a much healthier (and may we dare say, tastier?) alternative to mashed potatoes.

3. All the ingredients are in season, making it THE perfect Thanksgiving side dish.

Cauliflower, Parsnip & Apple Puree
Servings: 6-8
Time: 25 minutes

  • 1 apple
  • 3 parsnips
  • 1 head of cauliflower
  • 1 teaspoon butter
  • Sea salt and pepper, to taste
  • Fresh herbs, as garnish

Directions 

Cut up the apple, parsnips and cauliflower into bite size pieces. Then put them into a steamer and steam for 12-15 minutes until very soft.  Test with a fork, if it goes through with ease, they are done.

Transfer cauliflower, parsnip and apple to a food processor, add butter, salt and pepper and blend until smooth.  Adjust to taste and garnish with fresh herbs.