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About
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Cook By Color Nutrition

About
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Our ColorFULLife Blog

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EARLY BIRD Whole30 January 2022 Group Coaching
$249.00 Read more
May 2022 Food Freedom Group Deposit
$75.00 Add to cart
Whole30 September 2022 Group Coaching
$399.00 Add to cart

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cantaloupe + prosciutto but make it 🍂 🍂 🍂

cantaloupe + prosciutto but make it 🍂 🍂 🍂 takes 5 minutes, no cooking, delicious and presents lovely wouldn’t you agree?

Wrap persimmon in bresaola or prosciutto
Add micro greens (or skip, I just had some and I love color)
A drizzle of olive oil + balsamic + flakey sea salt

#nocook #appetizer #persimmons #seasonalfood #seasonaleating #sweetandsavory #prosciutto #bresaola

Will you try a Bacon, Lettuce and Persimmon Sandwi

Will you try a Bacon, Lettuce and Persimmon Sandwich? If you love a BLT, you’ll love this autumnal version.

I did a crusty GF baguette, mayo, caramelized @caprunes and shallots, chicory (bitter) greens, turkey bacon, perfectly buttery persimmon slices. Obviously sub in your favorite bacon, greens, bread, and truly go for it.

Thank you to @meredithjayne for the genius idea! Thanks to @nocrumbsleft for the prune contest inspiration! #persimmon #fuyupersimmon #blt #bltsandwich #homecooking #viralfood #makethisgoviral

Save easy maple toasted pecans method + create you

Save easy maple toasted pecans method + create your own flavor combo!

This is maple + sesame + aleppo pecans = beyond delicious

1 cup of pecan halves
1.5-2 Tbsp maple syrup (must be real maple)
1/4 tsp kosher salt
1 tsp aleppo
2 tsp sesame seeds

-Preheat oven to 350

-On a parchment lined paper add your pecans, maple, flavors and mix well. Lay in one layer.

-Roast in middle rack for 5 minutes, stir well.

-Roast an additional 3 minutes, stir well.

-Roast an additional 2-3 minutes - approximately 12 minutes in total.

Add / substitute any flavors - sumac, aleppo, za’atar, cayenne, cinnamon, sesame, cumin, curry, etc etc

#toastednuts #pecans #candiedpecans #homecooking #homecooked #cookingclass #norecipeneeded

Persimmon FAQ: Taste: delicious, sweet flavor—

Persimmon FAQ:

Taste: delicious, sweet flavor—like a honey apricot sprinkled with cinnamon. The texture is like a mango.

Picking one: When picking a Fuyu to enjoy - look for bright, deeply colorful vs pale and dull in color.

Ripeness: They are ripe even when they are firm, so try them at different stages to see what you prefer - I love when they are firm and give just enough as you’d expect a jusssst ripe avocado.

Seeds/ Core: There is no core, and often no seeds. You can bite straight in! Just remove the stem, or bite around it. You can leave them skin on or peel.

Pairs with: dairy - cheese, yogurt, ice cream.

#persimmon #persimmons #breakfastidea #seasonalfood #seasonaleating

Persimmon series: Greens and Grains! Mix and match

Persimmon series: Greens and Grains! Mix and match any of the elements and make it yourself. Love a sweet / savory / crunchy / creamy / bitter / chewy situation.

brown rice (hearty + nutty)
chicory greens (bitter + fresh)
persimmon (rich + honey)
maple + aleppo pecans (crunchy + nutty + spicy)
toasted sesame seeds (nutty + crunchy)
tahini + maple + olive oil + lemon dressing (creamy, bright, fat)

#chicory #greens #wholegrains #brownrice #tahini #grainbowl #buddahbowl #fallfood #fridgeforage #fridgeforaging

Ask your persimmon Q’s below! Persimmon and Br

Ask your persimmon Q’s below!

Persimmon and Brie Quesadilla:

Ingredients:

Persimmon: Fuyu (flat bottomed) persimmons specifically, don’t substitute other varieties. To ensure they are ripe, apply slight pressure and you’re looking for similar feel as a ripe avocado. For this application, slice away the peel and the stem, cut into rounds.

Tortillas: I love the quinoa ones from TJs, they are quinoa and chewy.

Brie: love this sheep’s milk brie from @laurachenel.

Toasted sesame seeds: adds a fab crunch + love the nutty flavor with the persimmon.

Hot honey: perfect little kick to balance it all out 🔥

Over medium heat, add a little butter or ghee and warm the tortilla, add the cheese and cover with a lid for 2 minutes. Add the persimmon, top with the second tortilla and flip until the cheese is melted through.

Remove the quesadilla and top it with hot honey and sesame seeds, enjoy!

#persimmon #persimmons #seasonalcooking #fallfood #fuyupersimmon #sweetandsavory #sweetandspicy #everydaycooking

Did you know you can pick green tomatoes and let t

Did you know you can pick green tomatoes and let them ripen in the garage / on the counter?

1. Pluck everything green the evening before a frost, and put it in the garage on a tarp, in a box, or on this nifty cart. last year we ate a fat beautiful heirloom tomato in mid November!

2. Store them stem side down (as always) since they ripen on the bottom first!

3. Best results will happen in a 65-75 temperature swing ; our garage dips more towards the 45-65 and so it takes weeks for some of the biggggones to ripen.

We live in a really short growing climate. I’m no expert + and I actually love my hobbyist / go with the flow approach to the garden. As tomatoes are our primary objective, we make the fruits of our labor last with this one simple trick.

We check daily, and use what’s ready. Also, the kids are plucking them every time they walk by.

#tomatoplant #growingfood #centraloregon #victorygarden #tomatoface #amaturegardener

Also, happy birthday to @getsidedish dressings. Be

Also, happy birthday to @getsidedish dressings. Being in this foodie space for the last decade has made me super appreciative of the brands that work hard to change the food + flavor landscape.

@getsidedish dressings are delicious, ingredients are 👑 , no weird oils, no sugars, DF and GF. It’s 15% off site wide today. If you haven’t tried them, you must!

These are the ultimate fridge forage staple - drizzle on even the most basic meal and it’s 🤗😍👄 especially when the produce is popping like this corn, tomato, cilantro, cucumber salad.

Anytime I need to be humble this comes roaring bac

Anytime I need to be humble this comes roaring back. 😚😂😅

Here’s to cherishing you + cringing at me, 9 years strong.

16 years total of laughing with each other.

2 states, 5 cities, 9 houses. So many amazing moments. So many growing pains.

2 hooman babies. The life span of our first dogger 🐶.

Life is moving so fast. Trying to stay present, and live in it. It’s true what they say and I wanna punch someone to slow it down.

Looking at the wedding photos I’m reminded of all those we’ve lost over the last 9 years, and it’s really sobering.

9/20/14 always closely coincides with Yom Kippur and makes me very introspective- and not just about my verbal blunder in front of everyone I know.

Always working on being my most favorite version of myself, and it’s always changing.

I’m not a religious person (at all) but I do cherish the traditions I grew up with, and the Summer - Autumn transition, anniversary, YK all get me in my feels. Wishing everyone who does fast too, and easy and meaningful one.

It’s a ColorFULLife, baby. I’ll save the mushy shtuff for privacy. Xoxo ✌️#stayhumble #footinmouth #weddingvows

This is ⭐️⭐️⭐️⭐️⭐️ by everyone

This is ⭐️⭐️⭐️⭐️⭐️ by everyone who has made or eaten this. Flexible method - use your favorite fruit, toppings, and sides. Yesterday’s golden rice recipe is perfection with this!

Moroccan Beef Tagine
Makes: 8 servings
Total preparation time: 4 hours

3 pound Beef chuck roast, cut into large chunks
⅓ cup olive oil, divided
2 1/2 cups of beef broth
2 bulbs of fennel, thinly sliced
1 onion, thinly sliced
3 cloves of garlic
¼ inch turmeric root, grated
½ inch ginger root, grated
1 ½ cups medjool dates, (or @caprunes / Apricots) roughly chopped
1 orange, juiced
Kosher salt and cracked pepper

Moroccan Seasoning (makes ¼ cup): You can substitute your favorite Ras El Hanout seasoning
1 ½ tsp ground ginger
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 tsp cinnamon
1 tsp turmeric
¾ tso nutmeg
¾ tsp cardamom
¼ tsp cayenne

Garnish: You can modify this using what you have and enjoy. Pistachios, cashews, or slivered almonds add a great crunch. Parsley, cilantro or fennel fronds all add a fresh finish. Pomegranate seeds are a beautiful and seasonal way to dress it up.

Instructions:

Make the spice blend and reserve ⅓ for the vegetables. Combine two tbsp of olive oil, orange juice, ⅔ spice mixture, turmeric, ginger, very generous kosher salt and pepper. Massage the mixture into the meat well and if time permits, marinate overnight in the fridge. If you’re proceeding to cook, preheat the oven to 325.

Add 1-2 tbsp of olive oil over the fennel, onion, and garlic. Massage the remaining spices into the vegetables. Add 2 tbsp of olive oil to the bottom of your dutch oven, tagine, or cast iron with a lid. Spread an even layer of the vegetable mixture, topped with an even layer of the meat and dates. Pour in the broth.

Close the lid and cook for approximately 3 hours, stirring halfway through. Pair with sweet potato mash or any roasted or mashed root vegetable for Whole30. Rice is a great option see recipe from yesterday! Garnish with your preferred items and enjoy!

#moroccanfood #familyrecipes #cozyfood #fallfood #fallfoods #beautifulcuisines #colorfullife #eattherainbow #whole30 #whole30recipes #whole30challenge

✨Golden Rice ✨Instant Pot Recipe below! Talus

✨Golden Rice ✨Instant Pot Recipe below! Talus named it years ago and it will forever be.

1 Cup Basamati Rice, rinsed until water runs clear
1 Tbsp olive oil
1 large shallot (approx 1/4 cup when diced small)
1 clove garlic, minced
2 tsp cumin, ground
1 tsp turmeric, ground
1/8 tsp ginger, ground
Pinch of saffron - I just buy at trader joes - like 5 strands, crumbled in your fingers.
1 3/4 cup chicken broth
Salt and Black pepper to taste.

TURN on Instant pot to sauté, add the olive oil.
SAUTÉ shallot for a minute until translucent, add garlic.
TURN off the sauté function to avoid burning shallot/ garlic.
ADD spices to warm pot and stir until fragrant and combined.
ADD rice and let it toast with the spices in warm pot. (Sometimes I turn it on to sauté for another minute or two to achieve a little toasty sizzle)
ADD broth, close the lid and push ‘rice’ button (12 minutes) make sure IP is on ‘seal’ setting.
ONCE the timer goes off, immediately turn IP off, release pressure, open IP and stir gently.
SERVE with your choice of additions, highly recommend fresh herbs, dried fruit and slivered almonds.

#mediterraneanrice #mediterraneandiet #saffronrice #familyrecipe #Moroccanfood #instantpot #colorFULLife
#spiceupyourlife

Spiced Beef Over Hummus // Save Method Below 1 po

Spiced Beef Over Hummus // Save Method Below

1 pound of ground beef + warming spices + a tub of hummus + whatever toppings / base you’ve got.

Step 1: Remove your Country Natural Butcher’s Blend Ground Beef and store bought hummus from the fridge for 10 minute to come towards room temperature. Season the meat with Baharat seasoning blend, kosher salt and cracked pepper and briefly, gently mix.
Step 2: Start by warming the large skillet. Once it is warm, drizzle in enough avocado oil to coat the bottom of the pan.
Add the shallot and cook for 1-2 minutes until it starts softening. Spoon the shallot out to a small dish. Add a little more olive oil if needed, and then add the spiced meat.
Quickly spread it into a thin layer with a wooden spoon or spatula. Leave the meat undisturbed for a few minutes until it is seared and browned. Using a fish spatula, flip the meat in sections so it can sear on the other side.
When the meat is nearly done, add the raw crushed garlic and the cooked shallot into the meat. Mix it all up to cook the garlic a bit and break the beef up into small chunks.
Step 3: Spread the hummus into a thin layer with a rubber spatula into a shallow medium sized bowl. Top the hummus with a little drizzle of olive oil. Carefully spoon the ground beef over top followed by sprinkling the other optional toppings as well.
Crunchy topping -Chickpea, Nut or Seed Topping – love dry toasted pine nuts, sesame seeds, pumpkin seeds, or chickpeas over top for added flavor and crunch
Fresh Herbs – parsley, cilantro, mint, or chives would all work great to add freshness.
Tomatoes in warm seasons / Pomegranate in cooler seasons – Add color and depth
Lemon Juice – a squeeze of lemon over the top of the meal adds brightness
Sumac – a tart and bright seasoning often sprinkled over hummus
Baharat Seasoning (makes 1 Spice jar full): Sub your favorite store bought Baharat or Ras El Hanout seasoning, or make this and have on hand.

2 ½ tsp cumin
1 tsp smoked paprika
1 tsp paprika
1 tsp black pepper
1 tsp coriander
¾ tsp cinnamon
½ tsp clove
½ tsp nutmeg
¼ tsp cardamom

#hummus #groundbeef #weeknightdinner #eattherainbow #beefburger #glutenfreerecipes #weeknightmeals

Share to reduce food waste: Save time, money and f

Share to reduce food waste: Save time, money and food by using what you have, saving what you can, and learning how to store things for longest shelf life. This works for so many types of veggies.
.
Good: cut off the greens, leaving just a wee stem and store at the VERY least in a bag (reusable or just reuse the same plastic bag).

Better: One up that by adding a damp towel to the bag.

Best: up that by storing submerged in water in a sealed container.

We easily buy 3-4 pounds of carrots a week so I opt for the bag route since we are constantly using them, and storing that many in water is impractical.

Share this tip with your friends!

#fridgeforaging #usewhatyouhave #savefood #carrots #reducefoodwaste #kitchenhacks #learntocook #healthykitchen #kitchentips

Michele’s Dressing in a Swing Season Salad 🍂

Michele’s Dressing in a Swing Season Salad 🍂 ☀️ this salad has it all; color, texture, sweet, bitter, savory, crunchy, umami, creamy.

Mixed Greens + Radicchio (love a bitter addition)
Roasted Butternut
Tiger Figs
Grilled Chicken (leftover from last night is a bonus)
Maple + Za’atar (@nyshuk ) Roasted Pecans
DF Cheese (use the real deal if your tummy can handle)
Healthy dose of Michele’s Dressing (recipe a few posts back).

Perfect for Summer meets Fall, my favorite food season.

#familyrecipe #saladdressing #learntocook #fallfood #summerfood #harvestsalad #chicory #radicchio #seasonalfood #seasonaleating

Rainbow Ratatouille! Save for Recipe below. This i

Rainbow Ratatouille! Save for Recipe below. This is a stunning main or side- this format is usually called a tian.
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Whatever you call it, It is incredibly flexible- and you can choose to add or replace the vegetables listed here based on preference and availability.
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I encourage you to make this, and make it your own! You can modify the quantity as well. The idea is pick the pan you want to use, and modify the amounts to size.

(3) 14.5 ounce cans of diced tomatoes (Use what you have: and a combo of jars/cans of crushed, diced, end of season garden tomatoes).

4 Medium Yellow and Green Summer Squash

2 Medium Globe Eggplants or 4 Japanese Eggplants

1 Red Bell Peppers

1 Orange Bell Peppers

1 Yellow Bell Pepper

1 Bulb of Fennel

1 Shallot of ½ and onion thinly sliced

4 Cloves of garlic, thinly sliced

Fresh herbs- pictures here is thyme and oregano

1 ½ - 2 tablespoons of extra virgin olive oil
3 garlic cloves thinly sliced

1 large shallot or medium onion thinly sliced

1 date; prune or a Tbsp of sugar

Kosher Salt/ Black Pepper

#

PREHEAT oven to 375.

PUREE the tomatoes with a prune, date or tablespoon of sugar, salt and pepper to taste, pour into oven safe dish.

TOP tomato puree with olive oil, sliced onion, garlic and herbs-a-plenty

CHOP eggplants into thin rounds- use mandolin of very sharp knife-, salt generously in a colander to remove water.

CHOP remaining vegetables in the same manner- as thinly and evenly as possible. You *CAN* do it. See? Even my peppers have bigger slices than others. It’s still delicious.

ARRANGE in preferred order, and place in tomato sauce around your dish. I chose rainbow pattern because, I eat rainbows 💁🏻

CONTINUE until your dish is full.

COVER with a piece of parchment paper cut to size to capture the steam.

ROAST for approximately 35- 45 minutes.
REMOVE paper, and set to broil for 1-4 minutes to catch a little color. Watch it carefully.

TAKE A PICTURE. You are a boss who made a beautiful main or side. #whole30 #whole30recipes #cookbycolor #ratatouille #eattherainbow #colorfullife #fallfood #fridgeforaging #usewhatyouhave

🥵🔥❤️‍🔥 simple is sustainable / sexy

🥵🔥❤️‍🔥 simple is sustainable / sexy

Sizzling Pesto Eggs; made with basil and tomatoes from my garden. Eggs, green beans, shallots from the farmers market. This was so effing delicious and came together in mere minutes.

#simplefood #homegrownfood #farmersmarket #homemadefood #glutenfreefood #pestoeggs #whole30 #whole30recipes #septemberwhole30

Glass containers are indispensable, practically in

Using what I had, I made an amazing fridge foraged

Using what I had, I made an amazing fridge foraged babaganoush. Over medium low heat I cooked them while until they were charred on the outside and smooshy inside.

Blended the eggplant meat with olive oil, tahini (love #artisanaorganics) za’atar, cumin and lemon juice. Adjusted seasonings to taste and BAM I had a magic elixir that saved my eggplant babies from waste. #babaganoush #eggplantgang #eggplant #farmermarket #tahini #zaatar #glutenfreerecipes #dairyfreerecipes #whole30 #whole30recipes #usewhatyouhave #reducefoodwaste #useitorloseit

so…have you tried the @getsidedish dressings by

so…have you tried the @getsidedish dressings by the @thedefineddish yet? Recipe and discount below!

Simply put, @getsidedish is a shortcut to delicious.

the creamy sesame is a fridge forager’s best friend and it does the heavy lifting here in this amazing Flank Steak Rainbow Chopped Salad.

The easy steak marinade comes together in minutes, and makes the steak truly amazing.

Serves 6 ; Great for meal prep + delicious leftovers

Steak Marinade:

2 pound flank steak
3 cloves of garlic, roughly chopped
3 green onions, roughly chopped white and green parts
1-inch piece of ginger, grated
1/2 cup coconut aminos
2 tbsp olive oil
2 tbsp rice vinegar
2 tbsp sesame oil
Salt and pepper

Rainbow Chopped Salad:
2 cups green cabbage, thinly chopped
2 cups red cabbage, thinly chopped
1 red bell pepper, cut into thin strips
2 large carrots, cut into thin strips
¾ cup sugar snap peas, chopped
2 green onions, chopped
¼ cup cilantro, roughly chopped (or more!)
2 tbsp toasted sesame seeds, black and /or white
½ cup of cashews, almonds, or preferred nut / seed, dry toasted

whisk together the marinade and pour it over the flank steak. let the steak marinate for a few hours or overnight. remove the meat 30 minutes before you plan to grill. preheat the grill to medium high heat. grill the steak approximately 5-6 minutes on the first side, 2-3 minutes on the second. Use a thermometer to test the temperature and remove at 135 degrees for medium rare. rest meat for 5 minutes, cut against the grain.

toss the rainbow salad ingredients in a giant bowl with as much @getsidedish creamy sesame as your heart desires. lay the steak slices on top of the veggies, and add another healthy drizzle of dressing. top with more sesame seeds, cashews, and cilantro if desired. dig in and enjoy!

Shop the new limited-time SideDish Whole30 Bundle and use my code COOKBYCOLOR15 to get 15% off your first order for the month of September!

#SideDishPartner #sidedish #whole30 #whole30recipes #septemberwhole30 #flanksteak #steaksalad #mediumrare #choppedsalad #sesame

Long awaited + finally delivered. Recipe below, sa

Long awaited + finally delivered. Recipe below, save it.
.
We made it when she was here and every time I use it I’m feeling the love.

‘Big Batch’
3 Tbsp chopped shallot
1 Tbsp (heavy hand) Dijon mustard
2 Tbsp coconut aminos
1/4 cup balsalmic
3/4 cup olive oil
2 Tbsp water (to thin it out if needed)

Blend it up with an immersion blender adjusting to your tastes. After 2-3 days in fridge you may want to add olive oil to thin it out.

#balsamicvinaigrette #vinaigrette #dijonmustard #whole30recipes #septemberwhole30 #homemadecooking #saladdressing #learntocook #healthyfats #colorfullife #familyrecipe

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