As of right now, I’m still in San Francisco shooting my cookbook and it’s been full of emotions; being absolutely spent and exhausted at the end of the day from excitement, working hard, and doing something I love is a feeling I’ll never take for granted. I wish I could show you all what’s going on with all the cookbook recipes, but for now they’ll just be little glimpses of what I’m up to on Instagram- today we’re shooting main entrees and wrapping up shooting all the soups, which are so good!
THIS. This salad has been my go-to for the past several weeks leading up to traveling, I just can’t seem to eat enough or stop making it each batch cooking day! It’s super simple, requires no more than 5 ingredients, is incredibly balanced in flavors, contains fibers, carbohydrates, antioxidants, enzymes, and nutrients galore! Juicy, sweet and slightly tart pineapple combines with sweet and earthy roasted beets, topped with blood sugar stabilizing cinnamon, soothing fresh mint and a drizzle of healthy fats from extra virgin olive oil. The entire salad takes less than 5 minutes to pull together once you have the beets roasted and tastes sublime!