Saucy: Oatmeal Chocolate Chip PowerBalls

We proudly present another episode of our new HCC TV Show: Saucy where we provide practical answers to you culinary queries with some sass and some laughs.

This episode is something most of us can relate to: Sugar Cravings!

The issue is especially rampant this time of year with cookies baiting and tempting us at every turn!

Our motto? If you can’t beat ‘em, join em!

We came up with a gluten-free, dairy-free, sugar-free, no-bake cookie that’s simple to make, satisfying and surprisingly delicious.

Let’s kick it back to our viewer.  Here’s what she had to say…

Dear Robyn + Quinn, My sweet tooth is out of control.  Like, I literally need something sweet every day around 4pm.  It’s so hard because the office candy bowl is always stocked full of Snicker’s minis and I have this one co-worker who is constantly bringing in cookies.  Why is she trying to destroy me?!  Is there something I can have to satisfy that sweet craving that isn’t a piece of fruit?  That never seems to do the trick.

Help!
Nicole

Well Nicole, YOU ARE NOT ALONE.  We feel you so hard and sincerely hope this helps…

Oatmeal Chocolate Chip PowerBalls
Servings: about 12 balls
Time: 10 minutes
NOTE: If you’re someone who doesn’t like a ton of sweets hanging around you can half this recipe like we did in the video.  If you want to share, make the full recipe (or even double it and store some in your freezer!).

  • 1 cup + 1 tablespoon rolled oats
  • 1/2 cup raw almond butter
  • 1 Tbsp. maple syrup
  • 2 Tbsps. dark chocolate chips
  • 1 Tbsp. pumpkin seeds
  • 1 Tbsp. hemp seeds
  •  ½ tsp cinnamon
  •  ¼ tsp sea salt

Directions

Stir together oats and almond butter.  Then add in maple syrup, seeds, chocolate, cinnamon and salt.

Mix until thoroughly combined (you can just go ahead and use your hands!). Add some more oats if mixture feels too wet.

Spoon out 1 tablespoons’ worth and firmly shape into a ball. You might need to firmly squeeze them into a ball so they keep their shape

Place on a container and put in the fridge to “set” for 30 minutes.

But we really need to know, what are your favorite healthy holiday treats?  Share the goodness in the comments below…

 

Gluten Free Orange & Sage Quinoa Stuffing

This recipe has all the flavor a classic Thanksgiving stuffing…but won’t leave you with a raging gluten hangover.

Because so many of our Campers avoid “the glu” (our sometimes code-name for gluten) we wanted to give you a Thanksgiving option that has all the flavors and fixins’ you’ll  find in a traditional stuffing but give it a totally whole-grain, healthified makeover.

Preeeetty sure we nailed it with this one.  What do you think?

quinoa stuffing

Gluten Free Orange Quinoa and Sage Stuffing
Servings: 6-8
Time: 40 minutes

  • 2 cups quinoa, well rinsed
  • Zest of 1 orange
  • 1 tsp dried sage OR 2 tablespoons chopped fresh
  • 1 tsp dried parsley OR ¼ cup chopped fresh
  • ½ cup of walnuts, roughly chopped and toasted
  • 2 celery stalks, finely chopped
  • 1 large onion, finely diced
  • 2 garlic cloves, chopped
  • 2 cups mushrooms, chopped (can use white button, baby bellas or any kind)
  • 4 tbsp extra virgin olive oil for cooking plus more quinoa
  • Sea salt and pepper, to taste

*Note: save a little parsley, zest and walnuts for garnishing at the end

Directions

Bring 4 cups of water to a boil in a medium sized pot.  Then add your quinoa, a drizzle of olive oil, salt and pepper.  Cover and reduce the heat to a simmer, then cook the quinoa for 15 minutes, or until most of the water has been absorbed (quinoa will continue to bake in oven so it’s okay if it’s a little wetter than usual).

In a separate pan heat extra virgin olive oil on medium-high heat.  Sauté onions with garlic, season with salt and pepper, and cook until golden brown, about 6-7 minutes.

Add celery, mushrooms and herbs and season generously with salt and pepper.  Continue to cook an additional 5-6 minutes (until mushrooms begin to brown).

Toss cooked veggies and herbs into a baking dish with quinoa, orange zest and walnuts and bake at 350 degrees for 10 minutes.  Garnish with an additional sprinkle of parsley, zest and walnuts and serve.

The Rules of (Green) Thumb For Shopping at your Farmer’s Market

We get a lot of questions about what to eat during different times of the year and how to keep produce fresher for longer.

The answer to both of those things: Eat Seasonally.  

The easiest way to do that is to make a point of getting to your locals Farmer’s Market as often as possible so you can pick up the freshest produce and eat exactly as nature intended.

We know Farmer’s Markets can be overwhelming so we wanted to break it down and make the experience a little simpler.  Even if you aren’t getting to the farmers market these tips can apply to shopping at your local grocery store too.

Firstly, it’s important to go with some reusable shopping bags.  They make it easier to shlep your bounty and are good for the environment.

Next, put your brave face on because it’s really, really important to talk to your farmers.  Engage them, ask them questions, find out where your food came from!  

Quinn wrote and incredibly comprehensive guide HERE.  She gives you all the questions you can/should ask and tells you exactly how to engage your farmer in an easy, breezy convo.

Finally, here is what you should pick up…

  • 1 Leafy green: Because you should always, always have leafy greens in your diet.  The more the merrier/healthier.
  • 1 Veggie that seems to be abundant: You know, that thing that seems to be at every stand.  Get some!  Veggies that are in season always taste best and when something is abundant it is also very affordable.
  • 1 In-season fruit: Satisfy your sweet tooth with some seasonal fruits.  This time of year it’s all about apples pears or if you can find ‘em, persimmons and pawpaws.
  • 1 Frivolous item that you’ve never cooked with before: This is how you learn!  Be brave, be bold.  And then get to googling…
  • Raw Honey: This is nectar of the gods!  Raw honey has tons of medicinal properties.  Its like a low grade antobiotic so it’s amazing for immunity and will help you build up a tolerence to seasonal allergies in your area.
  • Pasture Raised Eggs: You haven’t eaten eggs until you’ve eaten pasture raised eggs.  They just taste better, richer and have way more flavor.  Crack these babies open and prepare to be amazed at the vibrance of the orange yolk.

looks-like-fall

If you’re in the North East, here’s what’s in season right now

  • Apples
  • Beets
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Eggplant
  • Greens (Kale, Spinach, Collard Greens)
  • Onion
  • Parsnips
  • Pears
  • Potatoes
  • Sweet Potatoes
  • Winter Squash (Butternut, Kabocha, Pumpkins…)

What are your favorite seasonal foods and recipes?  We want to know!  Tell us in the comments below!

Vegetable and Quinoa Stuffed Acorn Squash

We don’t like to pick favorites when it comes to food but we’re sorry: Fall food is where it’s at!

We finally feel compelled to turn on the oven again and start roasting our veggies which always bring out their natural sweetness (we love some sweetness)!

This is also the season that brings us squash (pumpkins are included in that family).

There are a million and one ways to prepare a squash, steam it, braise it, roast it, toast it, but one of our favorites it STUFFED.

Below is the perfect Fall Recipe, Vegetable and Quinoa Stuffed Acorn Squash.  This recipe is beautiful for dinner parties or your own special night with your honey (or friends!).  Enjoy!

What are your favorite fall recipes?  What are your favorite squash recipes?  Let us know in the comments below!
IMG_2001-51

Vegetable and Quinoa Stuffed Acorn Squash
Servings: 4
Time: 45 minutes

  • 2 small acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • 1 yellow onion, chopped into a small dice
  • 2 cloves garlic, finely chopped
  • 2 zucchini, chopped into a small dice
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • Extra virgin olive oil
  • Sea salt and black pepper
  • Red pepper flakes

Optional:

  • ½ cup chickpeas, chopped
  • ¼ cup chopped pistachios (pine nuts would work well too)
  • ½ cup chopped mushrooms
  • Cheese – I recommend shredded raw goat cheese or crumbled feta

Directions

Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until fork soft. Depending on your oven this can range from 25-40 minutes.

Once squash is in the oven prep all vegetables as mentioned above.

Meanwhile, bring quinoa and 1 ½ cups water, 1 teaspoon sea salt and a drizzle of olive oil to a boil in a pot. Reduce heat and simmer covered until water is absorbed and quinoa is soft, about 15 minutes. Fluff with fork and set aside.

To make the vegetable sauté heat 2 tablespoons of olive oil in a large skillet over moderate heat. Add garlic and onions and sauté until onion begins to soften, about 3 minutes.

Add zucchini, chickpeas, sage and thyme and any additional vegetables nd continue to cook until everything is softened and brown.

To assemble stuffing fold together vegetable sauté, cooked quinoa, pistachios, red pepper flakes and parsley.

Taste and add salt, pepper and a drizzle of olive oil if needed.

Fill squash with stuffing and top with cheese if using. Serve with an additional sprinkle of parsley.

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.