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It is THE time for my ‘Watermelon Gazpacho’ recipe featured in the most recent issue of @paleomagazine! Grab a copy (on shelves now)- and taste all the goodness of summer meet in one perfectly balanced, delicious creation. . *G I V E A W A Y* W I N a year long subscription to the awesome @paleomagazine! . To enter: be following @cookbycolor AND @paleomagazine + tag a friend who likes big melons! 🍉🍉🍉 #cookbycolor
While working with @oliveoilsspain on fun summer tapas for you – I emphasized that these dishes were to pay homage, while simultaneously being colored by my American, nutritionist, gluten free lifestyle! . . Traditionally, a ‘picada’ is a thickening flavor bomb made with bread crumbs, toasted nuts, herbs and spices added in the final stages of cooking. I am going rogue and garnishing a rainbow of veggies with it. Because, #itsacolorfullife over here and veggies need big flavors and textures, too. . . You can find a huge selection of Extra Virgin Olive Oils from Spain in any grocery store! With over 200 different types of olives, and a huge variety in flavor, aroma, and texture among them – Extra Virgin Olive Oils from Spain stand alone. Recipe in comments below! #ad #oliveoilsfromspain
The only flowers I buy myself are edible ones! Love that dual purpose nourishment for the senses and the body, what can I say? Summer, ILYSM! . . Flowers, cucumbers, cabbage and carrots from my friends @boundlessfarmstead, lettuce from my garden and tomatoes from a Bend farm. #cookbycolor
Nick just booked his salmon fishing trip for September and I’m over here counting the wild, line caught salmon before they’re mine. Can that count as manifestation? #cookbycolor . . . . 1-Pound Wild Salmon cut into ½ inch dice ½ Grapefruit, Juiced 1 Orange, Juiced 4 Limes, Juiced After Marinade 2 Tbsp. Coconut aminos 1 tsp. sesame oil ¼ tsp. Fish sauce ½ tsp. fresh ginger, minced ½ Red onion, minced 1 Serrano pepper, deseeded, minced 2 Persian cucumbers, chopped small (these have less and smaller seeds than regular cucumbers. If you choose to use regular, be sure to omit seeds as much as possible) ½ Mango, diced 1 Avocado, diced ¼ cup Cilantro, chopped Plantains 3 Green Plantains 1 ½ Tbsp. Cooking fat of choice (I used avocado oil) PREHEAT Oven to 375 PEEL Plantains, chop into thinnest possible rounds BRUSH both sides with oil on parchment paper lined baking sheet without crowding SPRINKLE with salt and pepper BAKE for approximately 20 minutes, rotating tray half way through (until crispy and slightly browned). MARINADE the salmon in a glass bowl. Ensure the fish is covered in juice. CHOP and measure all the other components for the ceviche WAIT approximately 30 minutes, drain citrus juice. CAREFULLY toss cooked fish with the coconut aminos, sesame oil, fish sauce, ginger, avocado, red onion, Serrano pepper, cucumbers, mango, and cilantro. SERVE with crispy plantains, leaves of romaine and sheets of nori for a fun, hands on meal.
Partnering with @oliveoilsspain has been a delicious dream. We will be bringing you my American, nutritionist take on several tapas dishes – for a summer full of snacking! . The food you make is only as good as the ingredients you use, which is why I use Olive Oils From Spain, and you should too. The time-tested process is detailed at the link in my bio, tastethetruth.org. They cold press the oil and protect it from light and heat throughout the process, which is essential to maintaining both the excellent health qualities and flavors of the oils. . Ingredients: . ½ Cup Marcona Almonds . Extra virgin olive oil from Spain to coat the bottom of a small skillet, plus some to toss almonds. . 1 Sprig of fresh rosemary . ½ tsp Rosemary, minced . 1 Pinch of kosher sea salt . . COAT the bottom of a small skillet with extra virgin olive oil from Spain and the sprig of rosemary. PREHEAT oil to medium low, ADD the almonds in one layer – doing two batches if needed. COOK for 5-7 minutes or until lightly toasted, turning as they toast. COOK until the second side is lightly toasted. REMOVE to a towel. TOSS with a drizzle of extra virgin olive oil from Spain, kosher salt and minced rosemary. . . Pair a fig with a thin slice of sheep’s milk cheese, a couple of extra virgin olive oil from Spain toasted marcona almonds and you’ll have a sweet and savory palette-pleaser. Highly encouraged: Eat with your hands and share with friends! #ad #oliveoilsfromspain
Cold river plunges with my crew. ✌🏼 We’re soaking it all in and feeling full of gratitude for our health, family, community, and life. I’m radiating positivity, feeling healthy AF, and excited for what’s to come. . I know...’it’s not food’. *Reminder* a colorFULLife is made up of more than healthy food, exercise and sleep. But, I’ve also got those in check too. Whole30 day 28, week 37 of pregnancy. #cookbycolor #itsacolorfullife
Who wants to get down with this platter of 🌈 + tahini + guac? Everyone, right? . . We hosted a lovely dinner party last night. My mom and I made tons of W30 compliant things, our lovely guests brought amazing food freedom things. I ate, drank, enjoyed, socialized and felt ✨ after. Never once got bummed or tempted. Mindset + preparation are the keys - and you have them in your hands. Just take them and drive, baby! . . 36 + weeks and day 21 of Whole30. Riding this train until baby town. #cookbycolor #itsacolorfullife
My ‘Cook By Color’ blueprint starts by infusing the process- beginning to end, with love. . There is NO more basic form of self care than learning to feed yourself for prosperity. . Bring home real, whole, seasonal food. . Get inspired, get moving, get messy. . Embrace kitchen experiments. . Use recipes sparingly. . Focus on eating all the colors. . . Success comes with sticking to it. Joy for the process comes next, and sustaining the lifestyle comes along with. It’s a mindset that gets continually reinforced by FEELING good! . Sure, there are sometimes I don’t feel like cooking, and wish I could just ‘grab’ something. Now I just ‘grab’ something like this. It shouldn’t be complicated. Real food sans recipes SHOULD be easy. A little bit of this, and a little bit of that gets the job done. I’d even venture to say - beautifully. 🌈 #cookbycolor
I ACCESSORIZE WITH FOOD. I had 1 hour to get ready for a potluck last night. I spent 45 minutes making this, 5 eating a Whole30 mini meal, and 10 putting on a maxi dress, lipstick. I’ll never be a fashion blogger and I’m a-ok with that. 🤷🏻‍♀️ #cookbycolor
Hot daaaaaYUM. Cool grass, warm rays, good company and home grown veggies - summer, ILYSM. This hickory smoked brisket was made beautiful by the amazing @traegergrills and my 🔥 man. . It’s @whole30, melt in yo mouth tender and needs *no* sauce. Seasoned simply with salt, pepper and cooked with love this was a true crowd pleaser. Also, we grew the boy choy from seeds! #cookbycolor #itsacolorfullife
Summer is here, and we’ve fully immersed ourselves in food, fun and frolic. Tell me, 👇🏼what’re you up to these days?! . . This picture is one of my favorites- it makes me feel bright, and happy. Summer bounty always reminds me that simple is sustainable. This vibrancy needs so little to shine! . . Which may be why I’m taking on a summer Whole30 to end of my pregnancy. I can’t think of a time that will warrant tiger blood super powers more than childbirth... . . Along with good eating, I’ll be here camping, picnicking, reading, barbecuing, stretching, earthing, cold river plunging, nesting, and lounging. #cookbycolor #itsacolorfullife
I believe that feeding yourself well is the ultimate act of s e l f c a r e. Luckily, I also believe that eating for both health and pleasure is possible, as the two are not mutually exclusive. . Your meal prep practice can be anywhere on a broad spectrum. Take the time to cultivate the way that’ll be sustainable and enjoyable for you and your family! . While clients loooove their fridge packed like this...I prefer to get in the kitchen and prepare food everyday. My simple, sustainable method is to cook a protein, and carb for dinner each night- knowingly making enough of each to pack us breakfast and lunches for the following day. . It’s all about personal preference and sustainability. What will make YOU successful? What can I do to help? #cookbycolor #mealprep
I freaking love spring rolls! Don’t be scared, there is no wrong way to do it. Take what you have, and roll it uppp, buttercup. . Pictured here are seared scallops, blanched spring veggie bounty, all the herbs and a rice wrapper. Too lazy for sauce-making so I dipped in coconut aminos and had no complaints. #cookbycolor
Some days I talk to my belly and my garden more than other people...and it’s weird. But I’m loving life right now, so I’m embracing it and hoping the positivity and love make everything grow big and strong! Recipe is in the comments... #cookbycolor #itsacolorfullife
All I wanna do it grill and chill, ya feel? . Do you find yourself retreating to the couch to Netflix and chill in the evenings? I’m noticing that we do it more out of habit than because we really enjoy it. A lot of the time it’s just, ehhh. I’m over it. I’m sharing my summer intentions, and I’d love to know yours! ✨ S H A R E B E L O W! . My summer intentions are to: read, garden, grill all the food, BE OUTSIDE, sunbathe nude, enjoy my sexy Nick-y, move my body (maybe those last three simultaneously?), listen to music I love, see friends, canoe, camp at least one more time in NICE weather, cold plunge in the river, enjoy this bump + this body that I am eternally grateful for, and duh, manifest an easy delivery. . I have (hopefully) 9 weekends left before baby boy arrives and I am looking to maximize enjoyment and revive my summertime experiences. Of course we still have to set up baby’s room, and pick a name…but I also want to be selfish and live a little extra hard for me. For us. #cookbycolor #itsacolorfullife
I believe that food has the power to connect people in powerful and significant ways! Food fuels more than bodies - it colors experiences, friendships, memories and fun! . Whatever your food philosophy, I encourage you to Cook By Color for a ColorFULLife. Who is with me?! #cookbycolor