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About
Whole30 Recipes
Whole30 Coaching
- January 2021 Group Coaching
- Testimonials
Our ColorFULLife Blog

Cook By Color Nutrition

About
Whole30 Recipes
Whole30 Coaching
- January 2021 Group Coaching
- Testimonials
Our ColorFULLife Blog

About
Whole30 Recipes
Whole30 Coaching
- January 2021 Group Coaching
- Testimonials
Our ColorFULLife Blog

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Candid photo of the Cook by Color Team, living our

Candid photo of the Cook by Color Team, living our colorFULLife happily, humbly and (w)holly imperfectly. I am going to do something special for anyone signing up this weekend for the January Whole30, stay tuned - When you support my small coaching business, this is who you’re supporting, and it’s BEYOND appreciated. Celebrating this weird ass moment in time with tons of #TinyThanksgivings in my stories, feel free to join in. #cookbycolor #colorFULLife

While EVERYTHING on the Thanksgiving table is vari

While EVERYTHING on the Thanksgiving table is various shades of brown, this is a KNOCK OUT. All eyes gravitate towards this. Anyway, I give thanks for beautiful food, so it fits in perfectly. ⁣
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Ingredients: (adjust according to desired servings)⁣
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10 cups of mixed greens⁣
1 bulb of fennel, thinly sliced ⁣
2 large avocados (ripe, but not over-ripe to arrange beautifully).⁣
1 large pomegranate, deseeded⁣
Dress salad with preferred dressing. I am an ALWAYS and forever fan of extra virgin olive oil and good quality balsamic vinegar. A salad this delicious doesn’t need much to shine. ⁣
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Layer ingredients as shown. Dress and toss salad (after you snap a shot and tag @cookbycolor #cookbycolor). Give thanks! <3

Say HELLO to that NEW NEW. #ad Check the new packa

Say HELLO to that NEW NEW. #ad Check the new packaging on our favorite @redwoodhillfarm goat milk yogurt and the NEW colorFUL modern take on a festive Waldorf salad. So fresh and vibrant on both fronts.

I love taking a feel-good traditional recipe and updating it with purpose. Our holiday tables will likely be smaller more intimate gatherings, and this is perfect to add color to an otherwise monotone meal.

Dressing Ingredients:
½ cup @redwoodhillfarm plain yogurt
3 tbsps. olive oil
½ tsp lemon zest
½ tsp lemon juice
2 tsp chives, finely chopped
1 tbsp parsley, finely chopped
salt and pepper to taste

Salad Ingredients:
2 tsp salted ghee
1 cup pecans
1 cup celery, thinly sliced
1 cup apple, small dice (love fuji or honey crisp)
2/3 cup pineapple, small dice (fresh or canned work great just make sure to pat it dry very well)
1/2 cup pomegranate arils
¼ cup raisins
1 head of radicchio or your preferred sturdy vessel – endive, chicory, romaine, butter lettuce
Optional garnish of extra parsley or chives

Preheat the oven to 350 degrees. Melt the ghee and pour over the pecans, toss to coat. Lightly toast the pecans, watching them carefully for about 5 minutes. Whisk together the dressing ingredients. Compile the salad ingredients minus the radicchio. Toss the salad with the dressing, adjust seasoning to tastes. Generously fill the radicchio with the dressed salad and top with garnish. Depending on your company – you can eat it with your hands or with a fork and knife.

#redwoodhillfarm #certifiedhumane #yogurt #kefir #goatsogood #cookbycolor #goatdairy #goatyogurt #waldorfsalad

Zero judgement, swearsies. Please share what song

Zero judgement, swearsies. Please share what song you put on when you’re feeling moody AF. Share below to crowdsource your next moody playlist!
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I’m currently listening to Jewel’s ‘Who will save your soul’ drinking some broth and feeling this moody ass Friday afternoon vibes. I need to make some broth because this tetra pack broth isn’t cutting it by a long shot. #cookbycolor #colorFULLife
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Carrots, hot peppers, star anise, allspice, onion, fish sauce, parsley, vinegar, ginger, reishi, shallots, celery, garlic, turmeric, thyme. This was an epic potta broth.

Herbed compound butter (ghee) - Whole30 compatible

Herbed compound butter (ghee) - Whole30 compatible, teeny tiny time investment, and big BIG returns. Basically all I have energy for these days. Is this worthy of a recipe or are y’all making this already? #cookbycolor #colorFULLife

Garden tomatoes in November, hell yes! This is th

Garden tomatoes in November, hell yes!
This is the final heirloom tomato of our 2020 victory garden. In the middle of November. In a hardiness zone 3. It’s kind of a big deal! We stripped all the tomatoes off our plants before the first frost and let them ripen in the garage. Thank goodness because this gf df sf lox bagel with schmear needed it. #cookbycolor

Welcome to my Pâté party! Served here with grain

Welcome to my Pâté party! Served here with grainfree crackers, organic apple chips, cornichons and olives and some choice dried fruits. Basically, heaven on a plate. Why do I love pâté? Let me count the ways..

1. It is a nutritional powerhouse packing in Iron, vitamins A, and lotsa those B’s.

2. It’s really, truly unbelievably delicious. When we talk Pâté, we are talking about the belle of even the fanciest foodie ball.

3. Liver is often discarded for the more familiar muscle meat. As this better meat movement gains speed, I am hopeful so will an appreciation and respect for the whole animal.

4. It’s a great source of protein, and even the highest animal welfare + organic, pasture raised chicken livers from the farmers market it is a screaming deal at ~$5 ish per pound.

5. You can make this recipe W30 compatible and delicious for holiday gathers for a lovely spread by subbing duck fat or chicken schmaltz for the butter and 1/4 cup of balsamic vinegar for the port. This tastes incredible on crudités.

#cookbycolor

1 lb of the highest quality chicken liver you can find – the deeper/darker red, the better.
4 Tbsps. Grass-fed Butter
2 cups carrots, roughly chopped
1 large onion, roughly chopped
1.5 cup of celery, roughly chopped
2 Tbsps. fresh thyme leaves, chopped
2 Tbsps. fresh rosemary, chopped
2 cloves garlic
2 tsp. Dijon Mustard
2 Tbsp. Fresh Lemon Juice
½ Cup of port
Salt and Pepper to taste
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Cook the vegetables in 2 Tbsps. of butter until the onions are translucent and the vegetables are getting slightly tender. Move the vegetables to one side of the pan, and add the livers, garlic, herbs, lemon juice, mustard, vinegar, and the rest of the duck fat. Cook, covered, stirring every few minutes until the vegetables are tender, and the livers are cooked. You want some of the moisture to be retained. Let cool. Then blend it up in a food processor until smooth.

What FUELS your colorFULLife? I am sharing from us

What FUELS your colorFULLife? I am sharing from us and would love to hear from you too!
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We Cook by Color to fuel our bodies for a colorFULLife. The colorFULLife feeds our souls and gives us capacity to show up in the world ready to learn and grow.
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So, while it’s about food - it’s also about a LOT more than food.
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Nick and I grew up very differently- basically as opposite as you could envision. We can talk about that another day.
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But, we made a life TOGETHER that’s big and wide enough to embrace and celebrate our differences.
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The things that feed our grounded, rooted, growing family soul are:
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-showing up in the world with love, respect and a warm embrace of all races, religions, orientations, backgrounds - You are WELCOMED and appreciate here.
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-going out of our way to smile, wave, say hi, make eye contact with people, especially those that may be overlooked, which may be why Talus and the mailman are basically besties #growingupCOVID.
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-be GOOD humans. Not perfect. Not infallible. But humble enough to admit when we are wrong, savvy enough to see through BS and strong enough to hold boundaries. We ask others if we can help and mean it.
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-spend time outdoors everyday, even when it’s cold.
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-cook 95% of our meals by choice.
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-prioritize family time over social time, we all love a good hang, but thrive when our world is mostly small.
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-be SILLY. We laugh at ALL farts, poops, nature peepee’s. Life’s too short to take it too seriously. #cookbycolor #thecolorFULLife Photo by @caitlinandco

The January Whole30 Cook By Color coaching Group i

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