Keepin’ It Real

We often receive emails from our loyal fans requesting nutritional information for recipes.  Since we know this is an important question and nutritional info is very important to a lot of people we wanted to share our views and thoughts about this topic with all of you!  We spend a lot of time thinking about what information we want to include with the recipes on our site; we know that how long the recipe might take make, as few ingredients as possible and swaps are all crucial for our Cooking Campers.

We only use the highest quality ingredients and stick with whole foods like vegetables, beans, nuts, seeds,  whole grains, meat and fish for most of our recipes.


While we totally understand that a lot of people are focused on the nutritional data that accompanies their food (fat, calories, fiber, etc), we are much more focused on the nutrient density and health benefits of the ingredients.

Even though there are thousands of dietary theories out there, the research all agrees on one thing: eating a primarily plant based diet is the easiest way to maintain a healthy weight.

So for now the HCC will not be posting specific calorie, fat, carb and protein data but we promise to continue to give all the amazing facts about the health benefits of our favorite ingredients.

Now we want to hear from you!  What do you look for when you’re checking out a recipe?  Are figures like calories, fat, and fiber the most important factors?  Or do you look at the ingredients?  What other details impact if you’ll make a recipe that you find online?Please share in the comments below!

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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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