Category Archives: Soup/Salad

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!

 

 

Homemade Veggie Stock

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Posted by: Quinn

My faaavorite feeling in the world is when I finally do something that I’ve been super scared of/ intimidated by and realize that it was super easy and fun!

That’s what happened when I made Vegetable Stock.  Ok, maybe “fun” is taking it a little too far, but it was super easy and now I have every intention of making it all the time.  For example, I’m moving next week into my own big girl apartment (YAY!) and veggie stock will be the first thing I throw on my stove to infuse my space with the smell of HOME.

Here’s the recipe.  I’m going to give to you to grandma style with no formal measurements because I think that’s the best way…  Just know, no matter what, you will create a flavorful base for any soup.  There is no right way, or wrong way to make veggie stock.

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Vegetable Stock

Servings: depends what you’re using it for.  probably around 6-10
Time: 2 + hours

  • 2-3 carrots, chopped
  • 2-3 celery stalks, chopped
  • 4 yellow onions, large dice
  • A BIG soup pot filled 3/4 of the way with water
  • 2-3 cloves garlic (optional)
  • 2-3 bay leaves (optional)
  • Some fresh herbs, like thyme or rosemary (optional)

Directions

Put everything in your large soup pot and bring to a boil.  Then, reduce to a simmer and allow it to cook for 2 hours.  Strain out all of the veggies and herbs.  Cool and store in an airtight container or jar.  That’s all, folks.

Mixed Greens w/ Granola Croutons + Yogurt Dressing

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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.

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.

Recipe: Red Lentil Soup with Lemon

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One of our favorite cool weather recipes…Red Lentil Soup!  Aww yeah, the weather is  cooling down and this soup is making a comeback in a major way.  So hearty and flavorful yet so fresh and light.  This is serious feel good comfort food, friends!

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

Red Lentil Soup with Lemon
4 servings
  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, more to taste
  • ¼ teaspoon ground black pepper
  • Pinch of ground chili powder or cayenne
  • 1 quart vegetable broth or water + 2 cups water
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • 1-2 lemons, depending how juicy they are
  • 3 tablespoons chopped fresh parsley (optional)


Directions

In a large pot, heat 3 tablespoons oil over high heat until hot and simmering.  Add onion and garlic and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot.  Bring to a simmer then partially cover pot and turn heat to medium-low.  Simmer until lentils are soft, about 30 minutes.  Taste and add more salt if necessary.

Using an immersion or regular blender, puree half the soup then add it back to the pot.  Soup should be somewhat chunky.

Add juice of 1 lemon and chopped herbs.  Serve soup drizzled with olive oil and another sprinkle of fresh herbs.