Tuesday, September 29, 2009

SUCCESS, in the form of Turkey Meatloaf

  • For those of you who were at Bootcamp tonight, here's the recipe for the delicious turkey meatloaf I made. It was a success even with the ingredient subs, so try it yourself and enjoy!

  • Vegetable Turkey Meatloaf BDHQified (made healthier then the original--and it's still good)

  • 2 tablespoons extra-virgin olive oil
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds ground turkey (90 percent lean)
  • 1 cup wheat bran
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 3/4 cup tomato sauce (I used whatever pasta sauce was around)
  • 1/4 cup plus 2 tablespoons balsamic vinegar


Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup tomato sauce, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup tomato sauce, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Monday, September 28, 2009

If you could smell this..

So, my photos don't look as good as the ones I rip off the internet, but you should smell this, then you may be convinced, like me, that this photo is a brilliant work of art.. or not
I never thought I'd have a use for canned sweet potato, but while I was out buying some pumpkin, I decided, "hey, why not pick up canned sweet potato, that'll be useful.." that was over a month ago.. but today everything changed, I combined a few recipes to come up with my own brilliant sweet potato loaf!
Not too sweet, but extra spicy, it's the perfect snack (just look at the photo).. So here's the recipe:


1/2 cup spelt flour + 1/2 cup whole wheat flour

1 cup old fashioned oats

1/4 cup packed brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Heaping 1 cup canned sweet potato or pumpkin

1/4 cup egg

1 tbsp. unsalted butter, softened

1/4 cup chopped walnuts


You know the drill … mix the dry ingredients together. Mix the wet ingredients together. Add the wet ingredients to the dry ingredients. Mix well. Add the walnuts. Bake in 375 degree oven for 35 minutes.


Sunday, September 27, 2009

Free time all the time?

With the kids back at school, Fall starting to feel like fall, and long days ahead at the office, I thought to myself, what on earth could I give to you to brighten your day (or at least help pass the time)?
Simple: Websites! Who doesn't love a good scan of Perez Hilton or The Sartorialist? No one. Glad we could agree on something, so here you go, a few gems from my bookmarks to yours, happy hunting!

www.twitter.com/bdhq (sneaking this in there)

Enjoy, after a browse through these I'm sure it'll be at least 4 hours from the time you started.. and that's just looking at the pictures!

Saturday, September 26, 2009

Soup and Sunshine

Fall is here, even though you can still lie out in your backyard in your bikini if you so chose to, and that is why I have brought you a brand new, and delicious black bean soup recipe to try and dazzle your family with. So here it is:

Black Bean Soup with Pumpkin, Lime & Chipotles

3 15-ounce cans black beans, rinsed and drained
1 15-ounce can diced tomatoes, undrained
2 tablespoons olive oil
1 and 3/4 cups finely chopped onion (about 2 medium onions)
4 garlic cloves minced
1 and 1/2 tablespoons ground cumin
1 tablespoon chopped canned chipotle chiles
2 teaspoons dried oregano
1 teaspoon salt
4 and 1/4 cups low-sodium chicken or vegetable broth
1 15-ounce can solid pack pumpkin
3 to 4 tablespoons fresh lime juice
3/4 cup plain nonfat yogurt
Optional: 1/4 cup chopped fresh cilantro or chives

In a food processor coarsely pureé beans and tomatoes; set aside.

Heat olive oil in 6-quart heavy kettle over medium-high heat. Add onions and sauté until beginning to brown, about 8 minutes. Add the garlic, cumin, chipotle chiles, oregano and salt; stir 1 minute. Stir in bean pureé, broth and pumpkin until blended. Reduce heat to medium low and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add lime juice. Season soup with salt and pepper to taste. Serve soup garnished with dollops of yogurt and (optional) chopped cilantro or chives. Makes 8 servings.

Nutrition per Serving (about 1 and 1/4 cups):
Calories 17o; Fat 3.6g ; Protein 9.8g; Carbohydrate 30.1g;

Thanks to Camilla at enlightenedcooking.blogspot.com for this, clearly I did not come up with it on my own, but if you don't read this, I'm not going to correct you when you ask. xoxo

Monday, September 14, 2009

We're getting with the times

For your day to day update of what's happening around the studio, who's teaching where and anything else we may think will be of interest (like the fact we got new Bootcamp shirts in- we will be able to post photos of them up there), follow us on Twitter!



Whether we like to admit it, or not, we all love new products, and what better then a new brand with a whole pile of new products??! (nothing to be blunt). Lucy is a brand similar to Lululemon with tons of cute athletic wear, but not quite as expensive.

Have a look at their website, it's definitely worth the browse and the purchase.


Saturday, September 12, 2009

Zucchini for all!

With fall slowly creeping around the corner and zucchini's coming at us from everywhere (I swear they are taking over every produce section I cross), I figured why not put up a recipe for those who are accidently buying zucchini instead of cucumber and have no idea what to do with the thing (other then make not-so-good-for-you chocolate-zucchini muffins).

With the last hot days of our summer, we could all use another salad recipe, so give this a shot for something a little different, and enjoy!

Zucchini Slaw
Total time: 25 minutes

Servings: 6 to 8 pounds zucchini (about 6 small or 3 to 4 medium)
4 plum tomatoes, seeded and diced into 1/4 -inch pieces
1 teaspoon minced garlic
1/4 cup sherry vinegar, or to taste
2 tablespoons best-quality olive oil, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
8 large basil leaves thinly sliced
1/2 cup toasted pine nuts
Shaved Parmigiano-Reggiano for garnish

1. Trim the ends from the zucchini and cut them crosswise into 3-inch pieces. Julienne the pieces down to the core (discard the seeded core); then place the julienned strips into a large bowl.

2. Gently stir in the tomatoes and garlic, then stir in the sherry vinegar, olive oil, salt and pepper, tossing to evenly coat. Taste the slaw and adjust the flavor and seasoning as desired, then stir in the basil. The slaw can be made up to this point up to 3 hours in advance and stored, covered, in the refrigerator. This makes about 7 cups slaw.

3. Just before serving, stir in the pine nuts. Serve the slaw with a few shavings of Parmigiano over each portion.

Each of 8 servings: 112 calories; 3 grams protein; 6 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 159 mg. sodium.

**Thanks LA Time for a great recipe, and thanks to my cat pooing in our zucchini plants to make mammoth zucchini's to try endless recipes with.

This season's hottest look..

Good news people, straight from the runways of LA's fashion week, we have your soon-to-be favorite T-shirt stocked and ready to go.

In this years hottest colour, grey, we have brought to you the new bootcamp shirt style, with the same classic feel you'd expect from BDHQ shirt.

For only $28 you too can own this years hottest look.


BDHQ Staff

Wednesday, September 2, 2009

Can you feel it?

It's competition time, baby.

This is our favorite time of the year, people start putting money where their mouth is. You can talk a big talk, but can you walk the walk? There's 8 grand to be won in our two month challenge, 40 participants, and 400lbs to be lost.

Good luck to all those participating, I'll be cheering from the sidelines as I sip my latte and eat my doughnuts.. kidding, I just want a piece of the 8 grand pie.. so delicious.