One of my goals for 2019 is to cook my way through a cookbook. The whole thing. No recipes left behind.
My choice for this feat? Chrissy Teigen’s, Cravings: Hungry for More. And let me tell you, I made the right choice. Not only have the recipes been the good kind of challenging. But they’ve been absolutely delicious!
Here are some of my favorites so far:
(Note: all credit and rights to the photos belong to the team behind the cookbook.)
Salted Maple Granola
This was the very first recipe I tried, so naturally I assumed I was ruining it the entire time it was cooking. To add to that, I’ve never been a big granola person because I’m not a big yogurt person and for whatever reason I thought they were the PB&J of breakfast foods—can’t have one without the other—so I just avoided both all together. Turns out, you can totally eat granola like trail mix. And since the recipe made a big batch (I had about three medium sized mason jars full) I was able to munch on it for almost two weeks. It made for the perfect mid-morning snack!
It took me three trips around the grocery store to figure out where to find the couscous—which ended up being on the bottom shelf in the rice aisle, by the way—but it was worth it. Couscous ended up being the fluffy love child of rice and quinoa I never knew I needed in my life. Did you know it cooks in, like, THREE MINUTES?! Talk about instant gratification. And then this recipe called for both sweet potatoes and zucchini to be simmered on the stove in broth with cinnamon, cumin and cayenne pepper and ahhhh my mouth is watering just thinking about it. Is it possible to miss couscous? To long for it? Because that’s what’s happening.
Roasted Carrot & Avocado Salad
Since I could probably count the number of times “a salad” was my answer to the question, “what are you making for lunch?” on one hand, it was understandable why my sister stopped in her tracks when those words came out of my mouth on a Saturday afternoon. “You’re what?” she said, and I shrugged, pulling the carrots out of the oven, trying my best not to talk myself out of the whole thing. If you happen to be a fellow salad shunner, allow me to introduce you to our new friend. This salad is DELICIOUS. The carrots. The dressing. The avocado. The crunch of the sunflower seeds. I was genuinely sad when I finished this salad and I can’t wait until I make it again.
Thai Seared Tuna Salad
While this goal is supposed to broaden my horizons in the kitchen, it has also opened my eyes to new corners of the grocery store. I mean, would you know where to find a tuna steak off the top of your head? Because I sure didn’t. But you better believe that when I found it—at the fresh fish counter—I ordered it like I’d done it all my life. “Yes, one pound of the tuna steak please.” This is another untraditional salad recipe, and my sister and I were pleasantly surprised by how filling it was. I did forego the Thai bird chiles (because I’m a baby that can’t handle spicy foods) and the cilantro (just because I hate it) but it was still delicious and made me feel like an accomplished adult capable of cooking something both healthy and yummy. Hummy? Yealthy? You get it.
Thus far, I’d 100% recommend this cookbook for anyone looking to spice up their life. The recipes are different than anything I’ve ever made before, but they are not impossibly difficult, which is encouraging and fun. I look forward to many more mornings, afternoons and evenings spent in the kitchen half stressing out, half excitedly stirring, all while consistently and pridefully stuffing my face. Thanks, Chrissy!