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the most coveted holiday recipes from my organic grab & go shop

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the most coveted holiday recipes from my organic grab & go shop

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@calliesalls

If a recipe tells you to caramelize onions for les If a recipe tells you to caramelize onions for less than 45 minutes, it’s not a caramelized onion. If you are cooking boneless chicken breasts for more than 3 hours in a slow cooker, you will have dry chicken. If you cry every time you cut onions, your knife needs to be sharpened. Burnt garlic ruins your entire dish. Low and slow, always. Butter isn’t the problem. Highly processed foods tend to be. Real ingredients matter, reading labels can be eye-opening and both can make a difference in how your food tastes. If you are washing mushrooms, you are water logging them. Wipe the tops with a damp paper towel instead. If you are searing a protein, make sure you rotate your pan throughout the process so you don’t get a hot spot. If you really want to impress guests while entertaining, chill your salad plates ahead of time. A simple meal made calmly is better than a perfect one made in stress. You’ve got this!💪🏻 What do you need more tips on? Proteins? Veggies? Baking? Sauces? LMK in the comments👇🏻
Quit adding dairy to your scrambled eggs if you wa Quit adding dairy to your scrambled eggs if you want them airy. A splash of water creates steam for fluffier eggs, dairy tastes great but weighs them down. Cooking white rice with a 2:1 ratio creates wet rice- use 1.5:1 ratio instead. (Long grain/jasmine) Baked goods *always need salt*. It brings out the flavors in things. If you cook chicken to 165 degrees, you will have dry chicken. Pull it at 150ish degrees and it will continue to cook as it rests. (Breasts/cutlets) If you are garnishing a dish with an herb, make sure that herb is in the dish too. Don’t overcrowd your pan. Crowding = steaming, not searing. Give food space to brown. Yellow onions > white onions for cooking. Each type of onion shines with different usages. Let your steak come to room temp before cooking. Cold meat seizes up in the pan and cooks unevenly. The seasoning will also permeate better too. If you are a baker and not rotating your pan midway through cooking, your baked goods won’t likely cook uniformly. Stop using out of season produce- in season tastes so much better and costs less🤩 Do we need a Part 3???? 🥣
I definitely hit *flow state* during my son’s quie I definitely hit *flow state* during my son’s quiet time over the winter break- a cozy fire, watching a period piece, a cozy nourishing baked good and twinkly lights. Bliss. It reminded me how hustle culture tells us to push through exhaustion, wear burnout like a badge and call it strength.
 But regulation, rest and softness are what *actually* help us show up well. Having “me time” during my son’s quiet time isn’t wasted time. It’s how I reset my nervous system so my family gets the best version of me. Rest is part of the work🫶🏻 🧘‍♀️Save and drop a 🩷 if you’re unlearning the grind…
I don’t believe in detoxes that ask your body to d I don’t believe in detoxes that ask your body to do more with less. I believe in feeding it well🫶🏻 This Rainbow Detox Soup is:
• high-protein
• high-fiber
• nourishing
• blood-sugar supportive
• actually satisfying 
Just real food that supports digestion, energy and hormones- especially when life feels full. This is the kind of reset I trust as a former chef and a mom🫶🏻 Comment RECIPE and I’ll send it over! 🥣
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I love telling a story through my food and representing other cultures, layering color and texture as well as nourishing my body in the process.

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