Tag Archives: quinn asteak

Free Up Your Fridge Frittata

Reply

You know that moment when you realize you have about five foods in your fridge that are on the fritz and you have no what what to do with them?  You don’t want to waste them, but if you don’t act fast they’re all going to end up dying a sad veggie death…

We’ve been there too!  So we created the ultimate 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 the Health Cooking Basics Cookbook for 5 stellar (yet simple) ingredient swaps.

free up your fridge fritatta

Free Up Your Fridge Frittata

Total Time: 35 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 (or any leafy greens)
  • 1⁄2 cup cherry tomatoes, halved OR ANY VEGGIES YOU HAVE!
  • 2 teaspoons sea salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 cup fresh herbs like parsley, basil, cilantro or sage or 2 teaspoons dried herbs like Italian Seasoning or herbs de Provence

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)

3

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.

Keepin’ It Real

Reply

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.

beaverton-farmers-market

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!

Welcome to Wonderland

Reply

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

or

download and listen later

mp3-download

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!

quinn-quote

Southwest Sweet Potato Falafel

1

by Quinn Asteak 

For mothers day, I wanted to share one of my mom’s favorite recipes, my Southwest Sweet Potato Falafel.  Moo, this one is for you! (Yes, I call my mother “moo”)

I’ve been making this for years and finally posted it on my website a couple months ago after I made them for a big meeting.  The person we were trying to impress said (and I quote), “these things are stooopid delicious”, which still ranks as one of my favorite food compliments ever.

Since my mom checks my site literally every 2.5 seconds, right after the recipe went live she called being like “I WANT THOSE!”.

The Southwest Sweet Potato Falafel are awesome because they have a great mix of unexpected flavors.  They’re perfect in a pita, on a salad or on their own, dipped in some great cilantro yogurt sauce (recipe below).

You bes’ believe that the next time I was at home I whipped up some of these spicy, sweet balls of goodness and my whole family noshed in delight.  I don’t think my mom called them “stooopid delicious” but they are definitely one of her favorites.

So, Moo, if you weren’t off on a business trip somewhere I’d be coming home on Mother’s Day to cook you anything you desire!  Thank you for feeding me my whole life (even if all I ever wanted was peanut butter on a spoon or chicken teriyaki).  When I’m teaching a newbie cook I always use your classic line “if you can read, you can cook”.  And let me just say: woman, you can READ :)

It goes without saying that as a perfect Jewish mother you made the best Jewish food, but watching you whip up things like Moroccan Tagines, Indian chutneys and roasting a whole goose like it ain’t no thang still serve as my inspiration to get bold and creative in the kitchen.

As I started really learning to cook, you were my first guinea pig and I never would have learned without your constant encouragement and constructive feedback.  These days, you are my favorite sous chef, dish washer and diner.  Not only that, but you’re also my my role model, biggest supporter and best  friend.  I love you like crazy.  Happy Mother’s Day!

And now…FOOD.

166512_482433298469653_372538173_n

Southwest Sweet Potato Falafel
Total Time: 2 hours
Active Time: 15 minutes
Yield: about 18-24 (serves 4-6)

  • 2 medium sweet potatoes
  • 1 cup chickpea/garbanzo bean flour
  • 1 teaspoon chili flakes/red pepper flakes
  • 1/4 teaspoon ground cumin
  • 2-3 cloves of garlic, minced
  • 2 big handfuls of fresh cilantro/coriander, chopped
  • 1 tablespoon lemon or lime juice
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and pepper, to taste

Cilantro Yogurt Sauce

  • 1 cup sheep’s milk yogurt
  • Zest and juice of 1 lime
  • 1/4 cup chopped cilantro
  • Sea salt and black pepper, to taste

Directions

Preheat the oven to 400F degrees.  Scrub the sweet potatoes and stab in them the aid the cooking/heat venting.  Place them on a baking tray in the oven and let them cook for about 45 minutes to 1 hour, or until fork tender.

Allow the potaoes to cool, then peel off the skins.  Put the flesh in a mixing bowl with all of the other ingredients and mash with a fork or potato masher until smooth (no large chunks).  Take a little taste and adjust accordingly.  Maybe it needs more garlic?  More salt?

Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies big time).

Reheat the oven to 400F. Using a couple of soup spoons or a tablespoon scooper, place balls on a parchment lined baking sheet.  Bake in the oven for around 15-25 minutes, until the bases are golden brown.

To make the Cilantro Yogurt Sauce

Put all ingredients in a bowl and mix well.