Slim Down Detox Salad (From Our NEW e-Cookbook)

Eating this salad is like taking a cool shower on a hot day: cleansing, refreshing and totally revitalizing.

It’s 90 degrees as we type and all we can think about is diving into some crisp lettuce crunchy sprouts, creamy avocado and tart grapefruit.  So we wanted to share one of our summer staples: The Slim Down Detox Salad.

It’s the perfect salad on a steamy day, whenever you need to banish the belly bloat and great for getting back on track after a cray-cray weekend.

This salad is delicious and detoxifying and it’s just one of the many amazing recipes you’ll find in our new cookbook {Healthy} Cooking Camp: {Healthy} Cooking Basics.  Click the link to get more info on that!

detox salad

Slim Down Detox Salad
Servings: 2
Time: 10 minutes

  • 1-2 handfuls of fresh spinach or arugula, cleaned and chopped (about 4 cups)
  • Handful of chopped dandelion greens
  • Sprouts (any kind will work, our fave is sunflower sprouts)
  • 1⁄4 cup raw pumpkin seeds
  • 1 avocado, sliced
  • 1 grapefruit, supremed
  • 8 small red radishes, sliced
  • 1⁄4 cup roughly chopped parsley


  • 1⁄4 cup olive oil
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon of honey, preferably raw
  • Sea salt and fresh ground black pepper


Supreme your grapefruit – remove peel and cut out grapefruit segments. Save membrane and peels to squeeze juice for dressing.

Begin building your salad by layering spinach, dandelion greens and sprouts. Add grapefruit segments, radishes, parsley and avocado slices.

Drizzle salad dressing over salad and finish by sprinkling pumpkin seeds.

To make salad dressing

Squeeze the remaining grapefruit juice from membrane and peels into a bowl.

Add in honey and whisk.

Drizzle olive oil, vinegar, salt and pepper and continue to whisk until it’s all incorporated.

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Welcome to Wonderland

Quinn recently had the major honor of being featured on The Wellness Wonderland Radio show hosted by the amazing Katie Dalebout, who we admire and adore.  She is an absolute doll who is has immersed herself in the world of wellness and walks her talk at every step.

This girl has built an incredible website, started a rad radio show, AND created a web series called Two Peas in a Pod with her bestie, Jess (they credit us as one of their inspirations [we’re beaming with pride])

Quinn and Katie chatted about a bunch of stuff like what’s next for {Healthy} Cooking Camp, self care, weight loss, acne, cooking, the dalai lama, building a holistic business, Ayurvedic medicine, farming, flirting, fashion-show-dance parties and more!

Listen to the radio show below, and check out Katie over at the The Wellness Wonderland.  We recommend that you get to know her now, because this girls’s gonna to be a major wellness power player.  Pretty soon, we’ll all be living in Katie’s Wellness Wonderland and loving every minute.

Stream it live


download and listen later


Let us know what you think in the comments below.  Where do YOU want to see the wellness world 5, 10 or 20 years from now?

Like this interview?  Share this with your tweeps!


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Classic Bran Muffins

by: Robyn Youkilis

I always say I learned to cook as a baby and that is in thanks to my incredible chef of a mom.  My mom would cook a huge family dinner every single night and put me down for my nap in the bassinet beside her while she made each meal with love.  Coq au Vin, Chocolate Souffles and Chicken Piccatta (all from scratch) were regular nightly occurrences.  You’d think she was born in the kitchen but that certainly was not the case!  Before my mom met my dad she could barely boil water!  My dad’s favorite thing in the world was to eat (I come by it honestly!) and so she figured she’d better get cookin’!  She enrolled in some cooking courses with the famous chef Paul Martin, found her love of cooking and the rest is history.

As soon as I could hold a spoon I was begging to mix whatever she would allow me to and this was the recipe I was typically mixing (while she begged me to stop mixing so I didn’t ruin her creations!).

I followed my mama everywhere and it seemed that these classic Bran Muffins did (and still do) too.  They’re her favorite breakfast, toasted with a little jam and butter, a perfect treat for Mother’s Day.

So Happy Happy Mother’s Day mama and thank you for being my biggest cooking inspiration, fan and best friend.  I can’t thank you enough for all the hours we spent together in the kitchen while I sat on the counter mixing away just talking about our days.  I wouldn’t have any of this without your patience, and love, inside and outside of the kitchen.  Love you always.  And I promise to make you a healthier version of these muffins ASAP.  🙂

This recipe uses traditional baking ingredients but I’ve included some swaps in parentheses below if you’d like to make it a little more {Healthy} Cooking Campified.  They contain a lot of fiber, perfect for busy moms.  😉

Classic Bran Muffins
Servings: 12
Time: 30 minutes

  • 1/3 cup brown sugar (swap for coconut sugar)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cranberries, raisins or chopped dried apricots (Robyn’s favorite) -Optional
  • 1 cup All Bran cereal
  • 1 cup of milk (cow’s, almond, soy or coconut would all work)
  • 1 egg
  • 1/4 cup vegetable oil (swap for melted coconut oil)
Preheat the oven to 400 degrees.
Take one large bowl and mix your dry ingredients together.  In another bowl mix the cereal and milk and allow to sit for a couple of minutes to soften.
Add remaining wet ingredients and dried fruit if using and combine.
Add wet ingredients to dry ingredients and mix until just barely combined (don’t pull a baby Robyn and over mix!).
Spray baking sheet with non-stick cooking spray (we recommend coconut oil) and divide muffin mixture evenly.
Bake for 20 minutes.  Pull from oven cool and serve.

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Quinn’s Favorite Birthday Meal

Hi Everybody, Quinn here.  It’s my birthday week so I’m taking over the blog to share one of my all time favorite meals. But first, let’s travel back in time and space to Easton, PA in the 1980s, where I grew up.

Back in the day, when it came to going out for dinner there was just one game in town: Pizza D’Oro.  Pretty much every special event in life started or ended at Pizza D (as the cool kids called it).

Their specialty is Sicilian pizza which had the most perfectly salted, fluffy, thick crust, next came a layer of creamy cheese baked right into the dough and topped with a layer of sweet, sweet tomato sauce.  The whole thing is perfection.

But since I can’t get down with the gluten anymore it’s been nearly 3 years since I’ve been able to partake in a perfect Pizza D slice of heaven.  At first it seemed like special occasions and homecomings were destined to be a little less special [sad face].  That is, until I created this recipe. It’s tastes so close to the real thing it’s like eating a slice of home.  In fact, you know what, it might even taste better!

On my birthday all I want is a little taste of home, a moment to stop and remember the good times and with this meal, I can finally have the pizza party in my mouth I’ve been missing these last few years.

So for all of you GF babes out there– this one is for all of us!


Quinn’s Happy Place Pizza
Servings: 4
Time: 30 minutes


  • 1 cup chickpea/garbanzo bean flour
  • 1-1/3 cups water
  • 1 tablespoon extra virgin olive oil
  • sea salt & pepper to taste
  • 2 cloves garlic, minced (optional)

Pizza Sauce

  • 1 medium yellow onion, diced
  • 2 garlic cloves
  • 1 tablespoon extra virgin olive oil
  • 1 medium eggplant, peeled + diced (the smaller the cubes, the quicker it will cook)
  • Water or chicken stock (about 2 cups, depending on size of your eggplant/ pot)
  • 1 can tomato paste
  • 2 tablespoons yellow raisins (or 1 handful)
  • 1 heaping tablespoon Italian herbs
  • Salt & pepper, to taste


Preheat the oven to 450 F.

Pour 1-1/3 cups water into a medium bowl and slowly whisk in the chickpea flour.  Add salt, pepper and garlic (if using) and allow it to stand at room temperature for as long as possible, at least 30 minutes.

Heat a 10-inch, oven safe (meaning, it does not have a plastic handle that will melt in the oven) non-stick skillet on medium high heat.  Add in the extra virgin olive oil then pour in the chickpea batter and allow it to cook for about 30-60 seconds until the edges harden.  Do not flip.

Place skillet in oven for about 25 minutes, until crisp around the edges and light golden brown.

Allow it to cool for a couple minutes, then place it on a large dinner plate or cutting board before slicing it into pieces.

Have some left overs?  Store any extra pieces in the fridge then pop them in the toaster oven to warm up before eating.

While the crust is cooking, make the sweet tomato sauce

In a medium-sized pot, pour in your extra virgin olive oil and sauté the onions with garlic , salt and pepper over medium-high heat until onions are translucent (about 2 minutes).

Add diced eggplant to the pot, stir to combine then add water/stock.  It should go half way up the eggplant.  I recommend mashing the eggplant with a potato masher or fork to help the eggplant break down more quickly or you can skip this step and it will just take another minute or two to cook.

Cook over medium-high heat until the eggplant browns and begins to soften, about 5-6 minutes.  Add the tomato paste, herbs, and raisins.  Mix well and bring to a boil.  Then turn off heat and allow the flavors to marry as it cools.

To prepare the Pizza,  I recommend pre-cutting the crust then slathering each individual piece with a ton of  sauce.

**RECOMMENDATION** Serve this with some salad greens tossed in Magic Lemon Dressing and a hefty sprinkle of nutritional yeast, this will bring the cheese-y flavor.  Get some greens in each bite and it is a total sweet and savory Italian feast.


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How Cooking Heals Compulsive Eating

And now, a guest blog post from our friend, Isabel FoxendukeABOUT-1024x768

And I’m using the term “compulsive eating” to describe any thoughtless, quick, impulsive decisions around food, that occur in reaction to stress, deprivation or what I like to call “energy-bunny mode.”

Many women, and in particular “type-A,” second-shift, perfectionistic dieters, often find themselves turning to the refrigerator when they’ve just had enough, and can’t take it anymore.

You know what I’m talking about: STRESS EATING. The kind of eating that you do standing up in front of the refrigerator, or at the secret candy bowl in the back of your office. I am not kidding, at certain points in my life, I would actually sneak food into the women’s bathroom at work, just because I needed a break.

If this is familiar to you at all, I’m about to give you the best tip ever: MAKE. TIME. TO. COOK.

Cooking is this magic activity that we partake in to truly nourish ourselves, both physically and emotionally, so we don’t burn out and end up facedown in a pan of brownie batter for no reason. It works in a few ways…

1. Cooking is one of the most primary human acts of self-care. Emotional Eating is, by definition, a self-care deficit. We are putting a band-aid on a bullet wound, instead of dealing with what’s actually going on. When we start to practice radical self-care, emotional eating naturally dissipates.

2. Cooking cultivates gratitude and patience. When we becomes intimately related with the physical labor involved in making a meal (going to the grocery store, picking the ripest vegetable, cutting and measuring) we can not help but to appreciate our food in a new way. We stop taking what we eat for granted. It’s no longer a substance to be abused, but a substance to be honored.

3. Cooking helps us slow down & simply RELAX. In the right mindset, cooking is a meditation — a time away from our computers, when we pay attention to the simple things. (And if you find cooking kinda stressful, because you’re afraid you’re gonna have to “resist” sticking your fingers in every mixing bowl, download my guide, “How To Not Eat Chocolate Cake” — I wrote it for you.)

Isabel Foxen Duke helps women make peace with their bodies, so they can stop obsessing about food and start living again (or for the first time). Your weight dramas are scared of her. For more articles, visit and download How To Not Eat Chocolate Cake. You can also follow her on Twitter @IsabelFoxenDuke and

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