Tag Archives: robyn youkilis

5 Steps to a Perfect Salad

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Detox-Quinoa-Salad

1) Include fresh herbs.
Any and all of them.  Throw in some basil, parsley, cilantro, mint…it will totally take your salad to the next level.

2) Make sure you have something crunchy.
Try toasted pumpkin seeds, raw slivered almonds, kimchee, raw carrots, radish, cucumbers, jicama or cut up kohlrabi (a completely forgotten and super yummy veggie).

3) Season that baby up!
Use quality sea salt, pepper, garlic powder and make sure you really work your dressing into the greens.  Even distribution is key (and that way you won’t need to use as much)!

**Our secret to the perfect dressing is 2 parts good quality oil + 2 parts acid (vinegar or citrus) + 1 part Dijon mustard.  A little S & P and you’re good to go!

4) Always include something unexpected.
Try sliced banana, blueberries, granola, seaweed snacks, scrambled eggs, or any leftovers (like curry or stir fries).

5) Go for a chop-chop.
Put it all on a board and take out your aggression by chopping all of your ingredients into easy, bite size pieces.

For even more salad inspiration check out all the salads from #SaladFest2013

What are your favorite salad ingredients and dressings?  Share the love down below.

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Saucy: Overnight Oats

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This power breakfast is so simple it will blow your mind.  All you need are 3 ingredients and 3 minutes, and BOOM!  You’ll have a filling on-the-go breakfast that really gets you moving.

We give our favorite recipes for Overnight Oats below, but watch the video for bonus tips and fun facts about all the ingredients.

Overnight Oats
Servings: 1
Active time: 3 minutes// Total time: Overnight

  • ½ cup rolled oats
  • ½ cup milk: almond, coconut or organic cow’s milk
  • Pinch of sea salt

Directions

Combine oats, milk and a pinch of sea salt.  Mix well.  We recommend putting everything in a mason jar, but you can just put it in bowl or tupperware.  Cover and put oats in the fridge overnight.

In the morning, mix in ingredients to create any of the following flavor combinations.

Banana Nut
  • 1 tablespoon almond butter
  • 1 tablespoon real honey
  • ½ banana chopped
  • Sprinkle of cinnamon

Strawberries and Cream

  • 1/4 cup strawberries, sliced
  • 2 teaspoons maple syrup
  • 1/2 teaspoon vanilla extract
Honey Nut 
  • 1 tablespoon peanut butter
  • ½ tablespoon honey
  • Sprinkle of cinnamon

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Saucy: Oatmeal Chocolate Chip PowerBalls

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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…

 

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Gluten Free Orange & Sage Quinoa Stuffing

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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.

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

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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!

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