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.

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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!

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Pumpkin Turkey Chili from Danielle Prestejohn

Fall is in full effect y’all!  If you haven’t gotten a chance to take a leisurely drive in the country and see all the fall foliage, make it happen STAT!  

We love fall because it’s a very grounded time.  We naturally begin to settle into new routines, set goals into action, and crave warmer, heartier, and more flavorful foods.  

Our friend Danielle posted the most quintessential fall recipe and we wanted to share it with you.  Check out her Pumpkin Turkey Chili below.  

To learn more about Danielle, visit her website and get her free 5 step guide to Ditch Your Diet for Good!

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For a very long time my struggles with emotional eating seemed to take over my life.

I developed so much anxiety over each and every thing I ate, meals lost any sort of excitement or comfort. Anything labeled hearty, or filling, evoked a certain amount of fear.

I was so petrified of gaining weight, that I kept my meals light as can be.  The problem was I never fully enjoyed them, and because of this I would find myself with my hand in the cookie jar, later that night, or polishing off a carton of ice cream, feeling full of guilt and disappointment.

When I started to tackle my emotional eating head on by doing things such as adding more fun in my life, dealing with my actual emotions, and rebuilding my body image; food became fun again.

Suddenly I looked forward to cooking with vibrant flavors, experimenting with new ingredients, and even putting together the hearty, filling meals I had once placed off limits.

This chili is perfect for a colder night, when you’re craving some comfort. It is full of flavor and loaded with vegetables, so on top of being delicious, it is also packed with vitamins and nutrients. Plus it will leave you full enough that you won’t feel the need to polish off that carton of ice cream after dinner.

It’s spicy with a hint of sweet from the pumpkin, but feel free to play around with the spices and pumpkin to adjust it to your liking. Enjoy!

danielle_pumpkin turkey chili

Pumpkin Turkey Chili
Servings:12
Time: 30 minutes

▪       1 lb lean ground turkey
▪       1 red bell pepper, diced
▪       3 celery stalks, diced
▪       1/2 cup carrots, diced
▪       1 small zucchini, diced
▪       3/4 cup pumpkin
▪       28 oz diced tomatoes
▪       28 oz crushed tomatoes
▪       1 cup vegetable broth
▪       1 can white beans
▪       2 tbs. coconut oil
▪       1 tbs. paprika
▪       1 tbs. chili powder
▪       2 tsp. red pepper flakes
▪       Sea salt & pepper, to taste

Directions

Heat a saucepan with coconut oil. When it starts to sizzle add in the turkey and cook until it starts to brown.Add in 1/2 cup of the vegetable broth along with the carrots, celery, and bell pepper and continue to sauté until translucent.Add in the diced zucchini and sauté 1-2 minutes longer.Pour in the diced and crushed tomatoes, as well as the pumpkin and let simmer 1-2 minutes.Sprinkle in the spices and add the remaining vegetable broth if needed.

Lastly pour in the rinsed and drained beans.  Simmer on low 10 minutes.

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Saucy: Smoked Salmon Escarole Salad

This is the premiere of our brand new video series: Saucy, where we provide practical answers to you culinary queries with some sass and some laughs.

For our first episode we got an amazing viewer question that we’re sure a lot of you can relate to.  Here’s what she asked:

“We know you ladies are all about cooking but when I get home that’s the last thing I want to do. I just want something easy, light and refreshing. What can I make that will be simple to pull together but still tastes amazing?”  -Leslie

Watch the video below to see how we hooked Leslie up big time.

For the base of this simple summer dinner we incorporated a way underutilized green: escarole.  

We like to think of escarole as kale’s cool cousin from the next town over.

They can both be eaten raw or cooked but escarole has a bit more spice.  Something we never shy away from at HCC.

We layered on some gorgeous smoked salmon, cucumber ribbons and added dots of a creamy goat cheese.  Topped it with some fresh herbs, capers, a simple vinaigrette et, voila!  Dinner is done in 5-minutes flat.

Watch the video below to see it all come together.

Smoked Salmon Escarole Salad
Servings: 2
Time: 5 minutes

  • 6-8 escarole leaves, washed and dried
  • 1 cucumber ribbons (use a vegetable peeler)
  • 1 package of wild caught smoked salmon
  • 1/4 cup of goat cheese
  • 1 tablespoon capers or sliced kalamata olives
  • 4-6 basil leaves, roughly torn

Shallot Vinaigrette

  • Juice of 1/2 a lemon
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon shallot, grated
  • Dash of pepper

Directions

To make the dressing combine your lemon juice, red wine vinegar and dijon mustard in a bowl.  Grate in the shallot, add a dash of pepper, then whisk well as you pour in your extra virgin olive oil.

Make your cucumber ribbons using a vegetable peeler and toss it well with the dressing–don’t use it all at once.  Pour about 1/2 on your cukes and save the rest for later.

In a plate or bowl, lay down your escarole then layer on your cucumbers, salmon, capers, basil and cheese.  And on a drizzle of extra dressing and dig in!

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Salad Fest 2013: That’s a Wrap

Whoa.  3 weeks of non-stop salads have us feeling svelte and satisfied.

We  couldn’t be more excited about all of the amazing participation over the past few weeks.  It’s been amazing to see recipes from our foodie friends and to see what’s cooking in the kitchens of people like indie rock icon Sarah Lewitinn, eFlirt Expert Laurie Davis, and fashion writer Faran Krentcil.

We did our best to get a variety of salads from Sweet to Savory to Slaw… We traveled the globe giving you something from Japan and something from Italy

We hope Salad Fest 2013 rocked your kitchen as much as it did ours.

saladfest3Here’s the rundown of all the recipes that were featured in Salad Fest 2013.  

Feel free to let us know which ones were your favorite OR keep the Salad Fest fun alive and keep tweeting, facebook’ing and instagram’ing your favorite salads using the hashtag #SaladFest2013.

Healthy Cooking Camp’s Fresh Herb Salad

Amie Valpone of Healthy Apple’s Sesame Brown Rice Salad

Jamie Mendel of Studio Eats’ Massaged Kale Salad

Arielle Fierman of Be Well with Arielle’s Japanese Carrot Ginger Dressing

Robyn Youkilis of Your Healthiest You’s Detox Quinoa Salad

Sarah “Ultragrrrl” Lewitinn’s Colorful Pasta Salad

Sarah Kagan of Beyond the Batter’s Kohlrabi, Carrot and Apple Slaw

Laurie Davis, eFlirt Expert’s Date Night Salad

Quinn Asteak aka Health Coach Quinn’s Peachy White Bean Salad

Stone Barns Center for Food and Agriculture’s Carrot & Cabbage Slaw

Jaime K of Save the Kales’ Chickpea Strawberry Summer Salad

Holli Thompson of Nutritional Style’s Quinoa and Bean Salad with Mango

My New Roots’ Chakra Fruit Salad with Enlightened Tahini Sauce

Faran Krentcil’s Watermelon Mozzarella Salad

Healthy Cooking Camp’s Italian Tuna + Bean Salad

Health Ninja’s Tempeh & Grilled Peach Salad with Blackberry Cilantro Pesto

Katie Dalebout of Wellness Wonderland’s {Sweet Salty Spicy, Simple} Breakfast Salad

Bon Appetit, Campers!

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