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Breakfast fridge forage, camper edition! I think it turned out pretty well, how about you? . As always I had no recipe and was winging it as I went. We grilled wild salmon with preserved lemon and dill last night. It was reinvented gently heated in a duck egg scramble, courtesy of my MIL’s many 🦆🦆🦆. Sautéed asparagus, leeks, and bok choy + mixed greens, avocado, and a piece of pan toasted @breadsrsly. . The rest of the pics are shameless family photos. We are having a blast, mostly. But being on the road is a lot and sometimes we wear our cranky pants for an hour or two. It’s part of the journey and I wouldn’t have it any other way. #cookbycolor #cookbycolorcamp #colorFULLife
It was a damn good day and a half in Ketchum, Idaho. We spent the first two nights here on our #cookbycolorcamp adventure. We are learning and relearning that going with the flow is the only option. The flow (universe) rewarded us with the most epic dispersed campsite in the Sawtooth National Forest ever imagined. . I won a @nocrumbsleft @eatpre_ giveaway (!!!) and they sent me SO much delicious grassfed beef that we brought with. These ribeye steaks were seriously incredible! Nick grilled them on a teeny charcoal Webber grill. . Also in the mix was my FAVORITE zucchini- Costata Romanesco which I grabbed at the @bendfarmersmarket. It will not get soggy on the grill, and if you know me at all- you’ll know that I don’t do soggy vegetables. . . Okkkkk! On the road again, not sure where we are ending up today, but we are going to make it fun wherever we go because, it’s our #ColorFULLife 🌈
I can literally eat cilantro by the fistful. Are you a cilantro lover or hater? Don’t worry ILY no matter what. . Sending you a brilliant Sunday sunshine food rainbow. Tomato, cucumber, red onion, all the color bell peppers, sugar snap peas, and ALL the cilantro. This + cut off the cobb grilled corn, evoo, salt and pepper and our backyard bbq was perfection. #cookbycolor #lifecolorFULLY #colorfullife
My dear friend, @nocrumbsleft is responsible for (hundreds of) thousands of people moving back into the kitchen with confidence, passion, and zest for healthy eating. This book is a letter to each and every one of us that is written with warmth, humor and lots of love. A total masterpiece that reads like a book, not a cookbook! I’m so proud of my talented friend and think she’d absolutely approve of my entree salad that I made using her ‘Everyday Roasted Chicken Breast,’ ‘Marinated Onions,’ ‘Gomasio,’ and about ten of her 48 lucky ‘tips’. Nominate someone (yourself included) who should win one of my extra copies. LET’S GO! 🌈 #cookbycolor #nocrumbsleft
DINNER FOR BREAKFAST is THE BEST! What’s your opinion on that - 🙌🏽, 🥴, or 🤷🏻‍♀️? . . Also, this is my plate from this morning made of our legit leftovers- not styled, not fussed over. We ate barefoot outside on our crackly, desperately-in-need-of-repair deck with the sun on our skin, the birds singing, and our hearts full. . The steak is grassfed/finished/local from @bendbeef, the broccolini, dill, and sugar plum tomatoes were wrapped in plastic from TJ’s, and the sweet potatoes are from @naturalgrocers. . Reminder: you can’t do EVERYTHING ‘right’ all the time (or maybe you can, but I’m guessing you’d spend more time doing that than finding your happy). Pick your passions, pursue them, and get better all the time without pooping on other people’s parades- because that’s just gross and lame. Do you, stay in your own lane and live your colorFULLife 😂 #cookbycolor #thecolorFULLife
I’m here celebrating all of us who show up in the world with a mothering, loving energy - you are making a difference, everyday. ✨ I’m GIFTING away a @woolino sleeper that fits babes 2 months-2 years. Tag any moms or moms to be, follow @woolino and @cookbycolor to enter! I’ll pick a winner Monday at 6pm! . I’m the mom, but Talus teaches me everyday, wake up STOKED, love with no bounds, do things in your own time, and shout (literally) about your zest for life everywhere you go. #cookbycolor #thecolorFULLife
Leftovers - Do YOU love ‘em or leave ‘em? . You KNOW I’m all about them. This burger Buddha bowl came together in no time this morning thanks to leftovers. @nocrumbsleft marinated onions, grilled cumin burger, @inspiralized sweet potato noodles, homemade beet kraut, sautéed spinach, avocado, tomato and farmers market raw turnips. #cookbycolor
Maple miso smoked salmon : avocado : toast in the perfect ratios. Who’s WITH ME? Recipe coming soon! ILYSM @traegergrills
Hi friends 👋🏼 To us, cooking is nourishing in so many ways. We cook, create, and collaborate in the kitchen - and it is our relaxing time, our therapy, our ‘playtime’ and how we express our creative energy. We never use recipes and we always have fun. I think those two are related. We use what we have, play with flavors, incorporate all the color, find inspiration everywhere, and learn all the time. That to me, is a colorful life. . . Nick was going to make hummus...so we soaked then simmered garbanzo beans. The next day we were like, ehhh - maybe we just eat the beans whole? So we added chopped preserved lemon, roasted garlic, kalamata olives, red bell pepper, minced parsley and served it all on top of creamy tahini. A deconstructed hummus, a little tabouli flair, a dash of color and a whole lotta love. #cookbycolor #mycolorfullife
Even though brussel sprouts are *so* last season, I can’t help it. My love for them defies seasons! And, often it defies reason - I have to ration my servings because I have NO chill, especially with this recipe. This is an easy way to dress them up, using things you probably already have. I brought them to a friend’s house last night, and they were nearly gone before the meal was served. Honey Mustard Sprouts with Toasted Pecans 1.5 lbs of brussel sprouts 2 Tbsp preferred high heat cooking fat (I used duck fat and it was delicious!) 2 Tbsps + 1 tsp yellow mustard (you absolutely can use dijon) 1 Tbsp + 1 tsp honey 1/2 Cup raw pecans Preheat a large skillet to medium heat, adding in the cooking fat once heated. Wash and cut the brussel sprouts in halves or thirds depending on their size. . Cook them cut side down in the oil until they get some toasty color (2 minutes) and flip them, cook another 2-3 minutes. . Mix together the mustard and honey in a small bowl. In a small sauté pan, toast the pecans on low heat. You don’t need any oil. You DO need to watch them closely and stir frequently, removing them from the pan when they are toasted to prevent them from burning. . Once the sprouts are cooked to your liking, add most of the sauce over the sprouts reserving a wee bit to drizzle over the top when you are serving. Mix them up, place in a serving dish. Casually crumble the toasted pecans over top, and finish with the last of the sauce. #cookbycolor
We’re living — really LIVING the most ColorFULLife over here! What does that mean to you? . To me? It’s about connection, community, comradery AND a commitment to live life to the fullest. . Spring, sunshine, flowers, vegetables, smiles and love are what’re up my sleeve and in my heart right now. I hope this puts a smile on your face. Thanks for being part of the #cookbycolor community. xxo - Steph, Nick and Tally
What does YOUR meal prep practice look like? Mine used to look like this. Now? Not even close. 😚 And THAT’S OK. . Our habits should serve us wherever we are. Meal prep is a practice, on a spectrum, that ebbs and flows to support our ever evolving lifestyle. . Do you follow along in stories? I usually share 3 or more times a week my ‘fridge foraging’ fun. I show how I use previous prepared components and leftovers- and turn them into a full fledged meal. It’s not always gourmet- but ya know what? I’m not a restaurant owner, and neither are you. Simple is sustainable. Simple is satisfying. And NO, simple doesn’t mean basic. Full fun, full flavor, all while living the ColorFULLife. xoxo, friends. #cookbycolor
Plantain Picadillo Pinky’s-Up-Teacups! A cute app, right? Working on this for sometime soon! #cookbycolor
Spring has sprung and I’m playing duck duck goose with my best pal @danieledellavallentp. Goose, duck, duck (from the market), chicken, and guinea hen eggs. Which have you tried? . . These were gifts from my mother in law. Truth, always- I like my yolks done more than this, but they are sexier to photograph when yolky. #cookbycolor
I just told my neighbor that I made babaganoush, and he said gesundheit, LOL. Who else here loves to DIP, DOLLOP and DEVOUR this luscious stuff? . . Eggplant is delicious, and paired with the healthy fats from the tahini and evoo + ferments (preserved lemon) – this is good and healthy (so long as you are nightshade friendly). . . . Blanche your veggies, yeah? No one likes raw broccoli. If you do, I’m not sure we can be friends. (kidding, but also...you have broccoli in your teeth, k love you bye.)#cookbycolor . . Babaganoush 2 medium globe eggplants, scored 1 Tbsp kosher salt to sweat the eggplants 2 Tbsp EVOO ½ Cup Tahini 2 bulbs roasted garlic 1 clove fresh garlic 2 slices preserved lemon (peel included) 2-3 Tbsp fresh lemon juice 1 tsp oregano 1 tsp cumin ½ tsp onion powder ½ tsp garlic powder ½ tsp paprika Salt and pepper to taste CUT and score the eggplant, salt generously – leave to sweat for 15 minutes PAT eggplant dry with a paper towel DRIZZLE eggplant with EVOO PREHEAT the grill to medium high heat MIX spices together, rub into the eggplant GRILL eggplant face down for 3-4 minutes without moving LOWER the heat to medium, and grill until the eggplant meat is soft 20 ish minutes FLIP, grill for another 5 ish minutes REMOVE the flesh from the skin and add to a mixer with all the other ingredients. BLEND until smooth and creamy DIP, DOLLOP and DEVOUR
I BELIEVE SELF CARE BEGINS WITH NOURISHING YOURSELF with: food, friends, family, water, sleep, movement, love. With “self-care” being a concept thrown around for everything from bubble baths to face masks, I want to remind us (yes, me too) that it can be as simple as that. #cookbycolor . . Even though “meal prep” is misunderstood to sound like some awful Sunday torture – it’s a self care practice that can be anywhere on a broad spectrum. I personally CAN’T with a wall of Tupperware dictating my meals for the week. I like variety so I cook every night, and make enough for Nick and I to have a few meals. . . These chicken apple sage sausages are delicious. Everyone likes them. If you make them (and you should) then you can dress them up many many ways. Here, I did half a hard cooked duck egg + greens + tomatoes and avocado, side of fruit. Talus loves them. Nick asks for them. . . Chicken Apple Sage Sausage 2 pounds ground dark meat chicken 1 Fuji apple, small dice ¼ cup caramelized onions* ¼ cup of fresh sage, minced 1 tsp ground marjoram ¼ tsp ground cinnamon ¼ tsp chili flakes (optional) ⅛ tsp ground ginger High heat cooking oil as needed - Avocado Oil, Ghee, High Quality Tallow/Lard Salt and pepper to taste . . MIX together all the ingredients, carefully to not overmix. CREATE approximately 16 (2) ounce patties (flattened for even cooking) FRY patties in cooking oil over medium heat. Take care to cover your skillet during the process to ensure they cook through. The amount of oil will vary depending on the fat content of the meat and seasoning on your skillet. COOK through, checking with a thermometer until the internal temperature reaches 165