The television personality and entrepreneur is the author of twoNew York Timesbestselling cookbooks:Truly ComfortandTrue Roots.
Cavallari:This one is the most meaningful to me because I did the entire thing completely myself.
It wasn’t as vulnerable, whereas this cookbook is all me!
Photo: Aubrie Pick
I think it’s a good reflection of where I’m currently at in my life.
The recipes are all very easy; if I can make them, anybody can make them!
I’ve gotten to a point in my life where not everything has to be so perfect anymore.
Courtesy Photo
I used to be so strict about what I was putting in my body.
Everything is a little bit more relaxed around here now.
Cavallari:I love this question!
It would 100% be cauliflower.
If you’ve ever been to True Food Kitchen, their cauliflower was the inspiration behind it.
It’s the absolute best.
I could not stand it.
Now, I love it, and the recipe that changed my mind was a recipe inTrue Comfort.
It’s Spicy Peruvian Chicken, and the sauce has a ton of cilantro in it.
It’s the creamiest cilantro sauce, and it’s so good, I could drink it.
EatingWell:What are the top three pantry staples you always have on hand?
Cavallari:I always have canned coconut milk, I love the simple one by Native Forest.
Avocado oil is another big one because I’ll fry and cook with it.
And I would say a good-quality salt.
I have this Icelandic sea salt that I’m obsessed with that I put on everything.
I just think that salt elevates every meal.
If I could only have one spice or seasoning to cook with, mine would obviously be salt.
Cavallari:I love beef jerky, that’s easy.
I love dried mangos, especially the ones with chili salt on them.
My kids and I love these seaweed snacks that are lime flavored.
And I love a ton of different bars; Larabars are great.
EatingWell:Speaking of grab-and-go, what’s your go-to breakfast for busy mornings?
And what’s your morning routine?
Cavallari:This morning, I woke up and made some fresh-squeezed orange juice for me and my boys.
I also had some coffee.
And then I made some bacon and eggs for them, which I had some of.
I can eat the entire jar.
EatingWell:What does “eating well” mean to you?
you’re able to eat anything in moderation.
Together, they create culinary heaven.
By Kristin Cavallari
Active:30 minutes
Total:50 minutes
Serving Size:112 cups salad, 3 oz.
salmon & 2 Tbsp.
Line a small baking sheet with parchment paper or a silicone baking mat.
Step 2
Place salmon on the prepared baking sheet.
Drizzle the salmon with oil and sprinkle with 14 teaspoon each salt and pepper.
Roast the salmon until just cooked through, about 15 minutes.
Remove the skin by scraping it off with a fork.
Split the salmon into 4 pieces.
Blend on high until fully combined, about 30 seconds.
Step 4
Build the salads: Split the lettuce between 4 large bowls.
Divide onion, avocado, tomato, bacon, and salmon among the bowls.
Sprinkle the salads with chives and drizzle each with 2 tablespoons of the dressing.
(Refrigerate the remaining dressing for another use.)
Nutrition Facts (per serving)
410 calories, 30g fat (6g sat.
