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Sara Forte
sproutedkitchen

➕Author of Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon. ➕Co-creator of @sk_cookingclub.

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Самые хайповые публикации Sara Forte (sproutedkitchen)

Home from camping. Bare bones fridge. @eatbanza shells in pea pesto (basically a classic pesto with barely steamed peas pulsed in). Dinner in 20 minutes 👌🏼

Figuring out summer + work day by day with these babes. Be here now 🖤

Made the roasted tomato soup from the blog (and cookbook!) archives. Used a bit of leftover steamed sweet potato to thicken it in place of the cream 🤷🏽‍♀️ Torn up toast and a way too garlicky almond basil pesto of sorts. I like this dinner.

Started with some inspo from @sunsetmag. Used tofu (the original paneer suggestion or halloumi would be so good!) and riffed a sauce with mint, cilantro, basil, lime, garlic and jalapeño. But the peaches are on there! one must not replace the peaches ☝🏼More notes coming to @sk_cookingclub soon.

“Your problem is how you are going to spend this one and precious life you have been issued. Whether you're going to spend it trying to look good and creating the illusion that you have power over circumstances, or whether you are going to taste it, enjoy it and find out the truth about who you are.” - Anne Lamott - constantly refined by these people and grateful for it 🖤

For those of you enjoying the short cherry season, I’ll point you back towards this lovely salad from the blog with baby kale, cherries, toasted almonds and marinated lentils. Recipe in the blog archives 🍒

We got some goooorgeous pieces of #copperriversalmon. My go-to rub is taco seasoning and maple - squeeze of lemon all over the top after grilling. We used it in burrito bowls tonight and I’ll repurpose it in a salad tomorrow with greens, nectarines, avocado and pistachios. Cook it once, eat it twice 💪🏼 (or three times, that’s a lot of fish, sorry @hufort)

The people have spoken, and I will write up a recipe for the cauli-lentil taco “meat” I put in my stories yesterday. It would be so good in these mexi-stuffed sweet potatoes with some of the dairy-free cilantro sauce I made today (super easy, also currently in stories). What are you making for dinner?

4-ingredient batch tacos. Some nights, @hufort and I plan to eat after the kids are down, or maybe I’m making something I know will be met with more resistance from them than I’m willing to push against, and I’ll spare the conflict with different dinners. I always have taco things, and layering bits on a sheet pan and warming them makes for a quick meal when I just need to get little people fed. I line up a few tortillas, smash in refried black beans, grate up a zucchini and sprinkle some white cheddar on top. Pop them in the oven at 450’ for 7ish minutes and we’re in business. Cleo is my pickier one, but she will down the zucchini if it’s wrapped in a puddle of beans and cheese. A vegetable! 4 ingredients! Needed to share my super impressive #tacotuesday content 😉

Sunday dinner. From the @sk_cookingclub archives.

I’m taking next week off of “work-cooking.” This is different for me than “fun-cooking.” I have really enjoyed the freedom of working for ourselves, but it comes with a constant side of “shoulds” - I should take notes when I make something, should take a photo, should engage online, should write or create. It can make me resent food - and my career does not afford me that sort of attitude ;) I planned for a reset and got ahead this week, so next week, I can step back from food. I made a list of random things, like study the Spanish workbook I bought a year ago and haven’t opened, or take a dance class, or an afternoon beach date (and actually swim, Sara!) with pizza delivery. I can’t wait.

I have everything to make these lentil meatballs from the blog archives for dinner. I keep batches of this lemony pesto in the fridge at all times in the summer. For pastas, sandwich spread, thinned as a dressing (perfect with peaches, tomatoes and arugula 👍🏽), grilled veg, whatever. Recipe in the #sproutedkitchencookbook or the blog archives - search “lentil meatballs”.

New recipe! A salmon taco salad bowl with my favorite avocado sauce is up on the blog, along with a few notes from looking back on what this space has been for me these past ten years. Recipe up on the blog!

I cannot completely rid my life of plastic, but I certainly could do better and I think that’s the whole point. That is where we see shifts - not from the shame-mongers yelling at you because you used a ziplock or chose to drink with a straw, but perhaps you commit to making one pantry or fridge staple weekly, that would cut back on packaging. Or you choose to buy a reusable water bottle this week instead of a flat of plastic ones. Then all of a sudden you’ve made a habit, one change at a time, instead of taking the unsustainable, extreme route that won’t stick. So today, it’s nut+seed butter. A blend in the food processor for a few minutes until smooth and spreadable, a big pinch of salt and cinnamon. Pick ONE thing to do today, not all of the things at once, one thing. It doesn’t need to be about food or waste, what is yours?

Soooo ten years later I am going to use our email list for something other than reminding you we have a new blog post...which is turning out to be pretty infrequent these days with the @sk_cookingclub hustle (see dreamy summer soup above). We will send out a newsletter of bits and bobs once a month (no daily spamming, I promise) - things I’ve bought or read or listened to or made and want to share and chat about. Always happy to have you along and hear what you’re loving too. Add your email to the ‘subscribe’ section on the blog if you like talking bits and bobs as well ✌🏼

That avocado sauceeeeee 🙌🏼 A few ripe avos, green onions, a small bundle of cilantro, two big garlic cloves, one jalapeño, lime juice, salt + pep, handful of toasted pepitas and a splash of water all pulsed up in the food processor until chunkysmooth. It makes all tacos better (and also eggs, roasted sweet potatoes, bowl foods of all kinds etc. etc.) 🌮 #skcookingclub

I talked about doing a few IG Lives about “solving problems”. I often talk to myself while cooking alone, so might as well do that online? I have a girlfriend (hey hey @elysesnipes_collective ) who has asked about the broccoli salad (saved in story highlights) a handful of times. She bought all the dressing ingredients and then wasn’t sure where to start. “What do you mean by ‘grating garlic’? How do I even cook lentils?” So I asked her to come over and we’ll make it together, as seeing and talking through a recipe makes it so much easier than a bunch of words that can be overwhelming for a beginner cook. So, calling all beginners (or those who want to say hi!). Tomorrow, Tuesday, 3pm PST, we’ll start at the beginning and be making vinaigrette, pesto and chatting about how those two things can roll over into a few different easy meals. It may be a little clunky, but come anyway and chime in please, love hearing from you all!

Sprouted Kitchen turns TEN next Monday! My baby! It has taken me nearly that entire decade to start owning my work - confidently calling this my career and not just luck. This job has meant many different things at different times, but has never felt more “me” than in this past year. That is largely in part to how authentically @sk_cookingclub feels like I’ve circled back to the work I love doing, and also because each passing year, I feel more comfortable in my own skin. Getting older has its perks. SK and I share a birthday 🥳 so stay tuned for a giveaway next week to celebrate!

Originally from @smittenkitchen, her roasted carrot pasta salad with sunflower seed dressing is SO GOOD. McKenzie, the angel who helps me with @sk_cookingclub recipes, added green olives, lemon (always!), lots of arugula, optional feta cheese and if you are the sort that likes to keep things in the fridge to pack for lunch etc., you’ll be needing to try this 🙋🏽‍♀️

( CLOSED! @emersonthoreau is the winner!! ) . TEN YEARS!!! We’ve been hustling all things Sprouted Kitchen for a decade. Wow. I didn’t ever expect something like this to be my job, and many days I wish it looked different and simultaneously would not change it. Thank you for following along, for reading the blog or buying our cookbooks or being a @sk_cookingclub member. I am grateful for you being part of this story. We’re giving away a bundle of cookbooks and a loot of my favorite things. No following anybody, just leave a comment of your favorite SK recipe and I’ll pick a winner at random at midnight. US residents only, sorry! There’s a @hufort print, @stone_cold_fox @the_foxalow linen napkins, @caoliveranch products, @grounduppdx nut butters, etc. etc. Love you, friends!

long weekend mondayssssss 🥳 mini banana waffles with @thecoconutcult + berries.

New recipe on the blog! Trail mix cookies? Oat bites? Breakfast cookies? Call them whatever you’d like but they are packed with oats, nut butter, chia, banana etc. They are in the @sk_cookingclub menu this week and my kids love them, so wanted to add them to the ‘feeding babies’ section of the blog. Also! @hufort made a simple and concise guide for taking better pictures of your food. It’s on sale on the shop page of the site if you are interested.

Forever a fan of @thefirstmess’ recipes, tonight we made her harissa chickpeas with za’atar roasted potatoes, greens and lemon tahini. SO good and weeknight friendly. I put the link in my stories ✌🏼

This is where you’ll find us this summer. Been waiting for enough sunshine to post up at the beach, build sand cities with these minis and people watch. Favorite place to wrap up a busy week 🌊 - Perfectly practical and beautiful new @businessandpleasure_co gear - their beach bag and cooler pack. Extra points for short and long strap options on that cooler! Use code SPROUTED20 for a discount ✌🏼☀️🌊

Always toasted. Thom’s banana bread, via @ohladycakes, added mini chips, vanilla and cinnamon, little less flour and baking powder...sorry Thom. One day I’ll get a banana recipe on SK but ‘til then, I’ll continue to research.

The potatoes pre-boil in a vinegar bath then get roasted and topped with a Greek inspired tapenade. I spent most of my life hating olives and dill so am making up for lost time. Excited for these loaded fries from @sk_cookingclub tonight.

Being your mom ❤️ I worry more than I thought I would. I lose my cool more than I thought I would. Your toys aren’t super organized like I thought they’d be and we don’t practice sight words every morning or have a star chart for chores like I imagined. You two show me grace and lighten my heart and have proven that expectations are silly and a real life lived is all I want.

Lemon Loaf. A house favorite, recipe in the blog archives and @sk_cookingclub. Preferably toasted with berries please 🙋🏽‍♀️

Getting ready for family brunch round one! A springy panzanella with a swoop of ricotta and herby green sauce. Recipe from @sk_cookingclub

I love packing plane snacks 🤗 Nothing too smelly. Things that can hold at room temp for awhile. Ideally using up what we already have. Made this soba noodle salad with a peanuty sauce and lots of crisp vegetables. Recipe riff from #skbowlandspoon