Tag Archives: healthy

Free Up Your Fridge Frittata

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That moment when you realize you have about 5 foods that are on the fritz sitting in your fridge and you have no idea what to do with them.  You don’t want to waste them, but if you don’t act fast they’re all going bad…

The Cooking Camp solution?  Frittata-fy them!  That’s right, free up your fridge by taking all your leftovers, whether they be random ingredients,  or leftovers from another meal, and give them a masterful makeover by putting them all together in a simple frittata.

If you want to make this recipe uniquely your own check out Health Cooking Basics Cookbook for 5 stellar (yet simple) ingredient swaps.

free up your fridge fritatta

Free Up Your Fridge Frittata

Total Time: 45 mins
Servings: 6-8

  • 10-12 large eggs, whites and yolks separated
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 2 cups baby spinach leaves
  • 1⁄2 cup cherry tomatoes, halved 2 teaspoons sea salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 cup fresh herbs like parsley, basil, cilantro or sage

Directions

Preheat oven to 350 degrees F. Separate egg whites and yolks into separate bowls. Beat egg whites in a mixing bowl until frothy. Then whisk in egg yolks to combine. Add salt, pepper and 1⁄2 the herbs then stir. Set aside.

In a 10-inch nonstick, ovenproof skillet add olive oil and heat on medium-high. Add in the onion, season with salt and pepper and sauté until golden brown. Add in the garlic, spinach and remainder of the herbs. Continue to sauté until the greens have completely wilted.

Pour in egg mixture so that the vegetables and eggs are distributed evenly throughout then drop in the tomatoes, cut side up.

Let cook undisturbed for 5-7 minutes or until the edges are set and just getting brown, but the interior part is still slightly wobbly when you shake the pan.

Put the entire pan in the oven and cook for another 10-12 minutes until the frittata has set completely. Take out of the oven and allow to cool in the pan for 10 minutes. Slice into wedges and serve.

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

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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

Dressing

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

Directions

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.

New Power Couple

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Barack + Michelle
Brad + Angelina
Jay-Z + Beyoncé
Tom + Giselle
Robyn + Quinn
…and now, Beans + Greens

Yup, The New York Times has named a new power couple and it’s not exactly what you might have thought.

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We’ve had a long standing love affair with this nutrient dense duo and now they are finally getting the glory they deserve.  Read on to see what the NYTimes has to say about this winning combo.

The article include a great recipe, but you can get our five minute beans + greens recipe in our 5-in-5 cookbook.  Just add in your email address and it will be sent to you automatically.  In the Tempeh + Greens just swap the tempeh for a can of beans.  Simple.

 

Quinn’s Favorite Birthday Meal

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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!

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Quinn’s Happy Place Pizza

Servings: 4
Time: 30 minutes

Socca

  • 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

Directions

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.

 

How Cooking Heals Compulsive Eating

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And now, a guest blog post from our friend, Isabel Foxenduke…ABOUT-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 www.IsabelFoxenDuke.com and download How To Not Eat Chocolate Cake. You can also follow her on Twitter @IsabelFoxenDuke and Facebook.com/