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…

 

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Wellness Wonderland’s {Sweet, Salty, Spicy, Simple} Breakfast Salad #SaladFest2013

We are super into Wellness Wonderland founder, Katie Dalebout’s, idea of turning breakfast upside down and making a BREAKFAST SALAD.  We, too, love our green smoothies, but we also love to chew…this is a perfect solution.

“So this week’s recipe is a breakfast salad. I know what you’re thinking, salad for IMG_3548breakfast? Healthy girl’s gone cray cray. But two things: a) it’s the same thing as a green smoothie (a very typical breakfast) just blended & b) savory breakfasts are actually pretty common. I got thinking about how breakfast sandwiches are mainstream, why not salads?

Now don’t get me wrong, I like a green smoothie for breakfast as much as the next guy and completely agree that starting your day with superstar greens is stellar for your body and energy, however sometimes you just want to chew!

So this is pretty much a fruitless green smoothie in salad form. I know what you’re thinking. Salad in the morning? No way, I want something sweet.

Gotcha covered, this salad is actually sweet without containing any fruit or sweeteners.

It may seem a little strange not having typical breakfasts foods in the morning like oats or fruit but really our bodies don’t need much in the morning (if anything at all) except simplicity.

And just a quick note: the health benefits of this guy are off the chain…

The bitter arugula, the cleansing lemon and cayenne, the healthy filling fats of the avocado, the warming blood sugar stabilizing cinnamon…literally everything in this is amazing for you in so many ways, start googling.

& one more thing this best part of this salad is that you can really tailor it and make it your own. Think of this as your base and dress it up however you’re feeling in the morning, like you would yogurt.”

katie dalebout breakfast salad

Quadruple S {Sweet Spicy Salty Simple} Salad 
aka THE Breakfast Salad
Servings: 1
Time: 10 minutes

  • About four cups chopped arugula (get in there with your knife and really go to town chopping it small)
  • 2-3 tablespoons apple cider vinegar
  • Squeeze or two of fresh lemon
  • Half of a large avocado (or a full small one)
  • Alfalfa sprouts or broccoli sprouts (any kind of mild sprouts)
  • Pinch of Sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • Dash or two of cayenne (optional depending on how spicy you like)
  • Shredded coconut

Optional sweet breakfast toppings:

  • Hemps seeds
  • Sprouted blanched almonds (that’s what I had in the photo
  • Goji berries (or any dried fruit)
  • Lucama
  • Cocao nibs
  • Sliced banana
  • Favorite granola
  • Nuts
  • Pumpkin seeds
  • Sunflower seeds
  • Dulse flakes (also in photo)

Directions

Add everything to your salad bowl and toss well to combine.

_________

Katie is a yogi, ‘Spirit Junkie’, coach, and most importantly, a blogger. She adores the all things wellness and loves writing and talking about holistic health & happiness on her blog, her weekly Podcast WWRadio, and in her daily life.
If you’d like more inspiration from Katie visit her in wonderland or on her Instagram,Facebook,Twitter, and YouTube. Be well…

 

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Italian Tuna Bean Salad #SaladFest2013

SO SAD!  We can’t believe that Salad Fest is almost over.  quinn and robyn_nutritional yeast

Consider this recipe our encore.

We strangely didn’t get any tuna salad recipes so we wanted to jump in and make sure you guys were covered for that.

This Tuna Salad is super healthy– no mayo whatsoever.  Just light, fresh ingredients that make a perfect lunch (throw it on a sandwich) or dinner (have it with a salad or some grains).

This is an HCC classic that is in our Healthy Cooking Camp: Healthy Cooking Basics Cookbook.  Grab your copy HERE and you’ll see our top 5 swaps for ways to makeover this recipe and make it totally your own.

HCC_tuna bean saladItalian Tuna-Bean Salad

Servings:  2-4
Time: 7 minutes

  • 1 15-ounce can of Cannellini beans, drained and rinsed
  • 1 can of Italian tuna (preferably jarred and packed in oil), oil drained
  • 2 tablespoons pitted, halved and very thinly sliced black olives
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
  • A couple good pinches of salt
  • A few grinds of black pepper
  • A few glugs of olive oil

Additional add-in options

  • 1 tablespoon of capers
  • Spoonful of dijon mustard
  • Chopped roasted peppers
  • Couple spoonfuls of lacto-fermented vegetables

Directions

Mix everything but the olive oil in a small to medium sized tupperware (for easy storage later).  You can mash the beans and/or tuna a bit as well. Add the glugs of olive oil, mix it lightly and enjoy!

This is delicious on top of a salad by itself or with tahini dressing.  You can also create a sandwich on toasted bread with some spicy greens like arugula or watercress, a schmear of tahini and roasted peppers.

_________

We’re Robyn + Quinn and we’re the founders of healthycookingcamp.com.  Our mission is to take you from totally confused to total connoissuer in your kitchen.  Follow our adventures in food and fun on Twitter and YouTube.

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Free Up Your Fridge Frittata

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.

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Watch This: Salt

SALT.  There’s all sorts.  Here’s the breakdown on why some salt is actually good for you, what to look for and where to buy the best.

 

 

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