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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
Spring inspired me to make this dukkah to add a sprinkling of color and flavor to my plate! . . Dukkah is an Egyptian spice blend/ condiment combining nuts, seeds and spices. This is a universal flavor booster! Traditionally served in oils and dips- I've been sprinkling this gold everywhere! On salads, veggies, as spice rubs, and in meatballs! . . It is easily customizable, but this is my dream line up: 3/4 C Pistachios 1/2 C Hazelnuts 1/4 C Sesame Seeds 1 Tbsp. Cumin 2 tsp. Turmeric 1 tsp Coriander 1 Tbsp. Fennel 1/4 tsp Cinnamon 1/4 tsp Ginger 2 tsp Sea salt + I added a pinch of saffron for good measure! #cookbycolor
What’s in YOUR pepper panini? This is my favorite version: Tuna Tahini Pepper Panini! . . Sweetpotatoasts and lettuce boats are great but…ya know…Variety is the spice of life. This pepper panini is a favorite! ⁣ . . For someone who can’t do mayo, this tahini harissa sauce is the little black dress of my sauce world. If you aren’t familiar with harissa, you can buy it in most grocery stores. It is a hot chili pepper paste that breathes life into anything. . . And tahini? Oh man, you gotta make friends with the silky sesame seed sauce. So, I use this sauce on salads, as a dip, or to mix up a tuna/salmon salad, or egg salad for Nick. . Ok, ok, here we go. ⁣⁣Recipe in comments. Go forth and panini that pepper, and always...always, #cookbycolor!
Every time I see those little skinny asparagus stalks this is what comes to mind. Super simple and totally stunning app or #putaneggonit And it’s B, L or D! . . Turkey bacon wrapped asparagus: Preheat over to 425 degrees. Slice Whole30 compliant bacon in half lengthwise (I used turkey bacon, but you can easily use pork). Snap off the woody ends of the asparagus. Lightly dress the asparagus with 1/2 Tbsp of extra virgin olive oil, salt and pepper (maybe some Italian seasoning or everything but the bagel) on a parchment paper lined sheet pan. Wrap a few spears tightly with the slices of turkey bacon, then pop them in at 425 for ~15 minutes, rotate them half way through. #cookbycolor
Is it SPRING where you are? In case it is, I’m leaving you with my Umami Turkey Burger! Here? It snowed, rained and had random sun too — definitely not spring. YET. Because, #growthmindset. . . Make the whole recipe and send love to your future self with leftovers – because leftovers of really yummy food is a pleasure, not a chore. Feeding you and your future self healthy, nourishing, colorful food is MY kinda self care. #cookbycolor ⁣ ⁣ Ingredients⁣ 2 lbs. dark ground turkey ⁣ 2 Tbsp coconut aminos⁣ 1/3 cup almond flour⁣ 1/4 cup diced sundried tomatoes (packed in oil), chopped small 1 jalapeño, minced ⁣ 1/2 Tbsp onion powder⁣ 1/2 Tbsp garlic powder⁣ 2 tsp. dried basil⁣ Salt and pepper to taste⁣ ⁣ ⁣ PREHEAT grill to medium (either bbq or grill pan or cast iron)⁣ SEASON turkey with salt (generously) and pepper, onion powder, garlic powder, dried basil.⁣ ADD coconut aminos, sundried tomatoes, jalapeno and almond flour. ⁣ MIX with your hands until goods are distributed taking care to not overmix. ⁣ FORM into 6- 8 patties depending on your size preference.⁣ COOK, covered - approximately 4-5 minutes on the first side, 3ish minutes on the second until the internal temperature is 165. ⁣ SERVE as you wish! ⁣ ⁣ Served here on iceberg lettuce buns with tahini, tomato, cucumber, red onion, and avocado. Feel free to put it on a salad, or between #sweetpotatoast! ⁣ ⁣
I LOVE PÂTÉ and I think Talus does too. (swipe to decide for yourself). . . I KNOW LIVER PÂTÉ ISN’T SEXY. Not like a big, drippy, juicy ribeye. Not even if I dress it up in colorful vegetables and sprinkle it with herbs. But, there are some huge wins to eating organ meats. . It is very high in essential nutrients – vitamin B12, A, B6, folate. It’s a superfood, always. Because it is really high in iron it supports the body especially well during pregnancy, after birth, and during menstruation. Sure, you can take supplements to get these benefits. But, if you can enjoy the experience of the pate on a sunny Spring day in the yard with your friends and family – maybe some nice crackers, cheese, a glass of wine? THAT’S THE COLORFUL LIFE, FRIENDS. . Chicken liver is the way to start – it’s the mildest of them all. I will always advocate for familiarizing yourself with the non-muscle meat parts of the animals. High quality organ meat is a fraction of the cost of any quality muscle meat. Definitely the best vitamin/nutrient bang for your buck of ALL the ‘superfoods’. . . OKKKKK. Here is my Whole30 Pate. I’ll share my more decadent version next month, post W30. . . 1 lb of the highest quality chicken liver you can find – the deeper/darker red, the better. 4 Tbsps. Duck fat/ Chicken Fat, divided 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 Salt and Pepper to taste . . Cook the vegetables in 2 Tbsps. of duck fat 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 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. Spread, dip, and finger lick like Talus. #cookbycolor
With snow on the ground, trees all around & the sun in the sky...this girl, her guys and her grill whipped up a babaganoush burger salad! We had a blast putting all the new @traegergrills features to use while putting together an epic #whole30 meal. Babaganoush burger...born out of using what we had — and I promise, no one was mad. It requires repeating, and I’ll be sure to share soon! In the meantime...check out my stories for a little behind the scenes walkthrough. #cookbycolor #traegergrills
EGG IN A NEST + VEGGIE CROWN for the 2nd time since I impromptu started a Whole30 4 days ago. I spoke in my stories about WHY a Whole30?! . . In this busy season of my life, I needed something to ground me. My energy has been low, the seasonal blues have gotten to me, and momming is really, really hard. Committing to 30 days of whole, real, nutrient dense, colorful HAPPY FOOD is the best gift I can give myself to start my 33rd year. It honestly is the gift that continues to give, during, after and beyond the 30 days. I want to be my best self for me, for my little Tally Wally, and Nick too. IT ALL STARTS WITH FOOD. . . I may not be crushing crossfit, killing it with my blog, or doing all the things - but I just want to feel my best, live a colorFULLife, and the rest will come. Tag a mama living her colorfullife! #cookbycolor . . COOK spaghetti squash in your preferred way (mine is cut in half, in the IP, 1 cup of water, HP for 17 minutes) PREHEAT skillet to medium high. ADD 1-2 tsp of ghee (@goldnuggetghee ) PLOP about 1/2 inch round nest of spaghetti squash in CRACK an egg in the hole in the center COOK egg to your tastes (I like my whites set, yolk just a wee bit runny) LAVISHLY SURROUND it with wilted spinach, boy choy, carrots, and shaved brussel sprouts and cook. TOP it off with some ferments, fats, and herbs!
TALUS IS THE MOST DELICIOUS THING I’ll ever make. Our kitchen is colorful, but my beautiful family makes us live ColorFULLY. . . He is 6 months old and one gummy smile melts away all of my complicated momotions.* He loves the outdoors - his best naps begin with fresh air, and views of the trees. He laughs when he poops. He smiles on eye contact. He is curious, kind, and engaged. He plays happily solo. He likes to watch us cook. Talus loves his furry siblings. We put him in his crib, awake- and he puts himself to sleep- for 5-7 hour stretches! He is inexplicably soft. He weighs 19 pounds! He is so chunky, he makes neck cheese. He sleeps with his arms up, forming a goal post. He grabs his penis whenever it’s available, and giggles.** . . His favorite song is a French song my mom (his ‘Mamie ‘Shel’) taught us- and he breaks into his mega watt smile, instantly. He sings, operatic style, and owns it. He chills, in the pack n play and cheers us on with his smiles in the gym. He has brownish reddish hair, blue eyes, and luscious lips that I can’t stop kissing. He is mechanically inclined and loves to figure things out. He always pulls his hat over his eyes for naps. He loves dancing with me to Carol King. He does not yet roll over, has no teeth, and has been exclusively breast milk fed thus far. He loves to play ‘fast’ with his Pappa- getting thrown, upside down, and be a hooman airplane. He has 500 nick names, but my go to is ‘Tally Wally’ + ‘Tally Wally Doodle-all-day’. He is the biggest joy I’ve ever experienced, and I’m well aware that I’m the luckiest Maman in the world. . . Also, I picked THE best Pappa that exists to share this complicated, emotional and amazing journey with me. I am constantly in awe of how massively he is loved- by us, our family, and all of you. #cookbycolor *Momotions: complicated, layered feelings of fear, worry, exhaustion, the most intense love, and fierce protection further complicated by the weight of other people’s judgement, expectation and ‘help’. ** While I want him to be a healthy human with no shame around his body...We will be sure that this does not indicate future 👶🏻🍆😬adult behavior. #cookbycolor #mycolorfullife #thegoodlife
A little of this + little of that + creativity + fun yield the best kitchen creations. Sure, recipes are great once in a while, but the key to making healthy home cooking sustainable is cooking by color. You’ll impress yourself with what you come up with. Pinky swear 🤙 #cookbycolor #mycolorfullife
I’ve been thinking a lot about how I show up in the world. I often feel caught between feeling strong/passionate/purposeful andddd a hot, flailing, (beautiful) mess. Today’s feels were the former, and I’m savoring them. 💁🏻‍♀️ . This hot number is my lemongrass chicken made with @marionacres. My blog is under construction...so I thought I’d share this one here for ya’s! #cookbycolor . . 6-8 pasture raised Bone-in, Skin-on chicken pieces 1 Bunch cilantro, roughly chopped 1 Small onion, roughly chopped ½ Inch of fresh ginger, finely chopped or ½ tsp ground ginger 1 3 Ounce pack of fresh lemongrass- inner, tender parts only- finely chopped 2 Juiced limes 3 Cloves of garlic, crushed, sliced 1 tsp ground turmeric 1 tsp preferred hot sauce 1 tsp fish sauce 1 tsp sesame oil ½ Cup coconut aminos or soy sauce ¼ Cup avocado oil Sauce 1 Tbsp Apricot Preserves 3 Tbsp Coconut Aminos ½ tsp fish sauce (optional) 1 tsp sesame oil 1 tsp sesame seeds Garnish Chopped green onions Cilantro COMBINE marinade ingredients in a large tupperware or gallon size bag ADD Chicken WAIT. No, really, wait. For 48 hours. PREHEAT Barbecue to low setting. The objective is to cook this on indirect heat so the chicken pieces will cook at a lower temperature, allowing it to cook evenly on all sides. The result will be tender and juicy chicken cooked to perfection with the added ‘grill’ flavor. I have the outside burners on lowest setting, and cook the chicken in the middle or however you can best achieve indirect cooking. COMBINE sauce ingredients in a small sauce pan over low heat, mix well. COOK Chicken pieces low and slow for approximately 1 hour BRUSH Hot chicken with apricot sauce, sprinkle with garnish, and enjoy!
I brought this colorful crudités happy hamsa platter to my @whole30 talk yesterday. Some of my truth: Food is art. Cooking is therapy. Food is medicine. My heart is full! What fills your heart? . Both of the Whole30 dips are incredible @nomnompaleo recipes! I modified both to used what I had on hand, and they were very much enjoyed by all! #cookbycolor