Fullbodied is a completely unique dining experience that takes place in the heart of the Vail Valley.
So we finally have our cover design and title. We brainstormed for awhile together, and we finally decided on the title Myriad, an informative recipe book introducing alternative every day options. Myriad seemed to sum up the book's purpose; offering a number of options and ideas for a healthy diet. Shooting the cover was a blast, and we are so excited to finally show you all.
If you're still on the fence about preordering, check out the table of contents page to see a full listing of what will be in the book!
Another recipe from our Capstone recipe book! This recipe is one of Rosie's favorites. Discovered when she first began trying to eat healthier, it's easy, makes a lot for leftovers, and is deliciously versatile; able to be eaten wrapped in a tortilla, scooped by chips, or doled out with a spoon. Let us know what you think and if you had any tasty improvisations!
Don't forget to preorder your book now through Thursday, March 26 at 11:59 pm
1 tbsp. olive oil
2 minced garlic cloves
1 1/4 c. chicken broth
1 c. uncooked, rinsed quinoa
1 14.5 oz. can diced tomatoes
1 15.5 oz. can black beans, drained and rinsed
1 1/2 c. frozen corn kernels
1/2 tsp. cumin
1/2 tsp. salt
plain Greek yogurt
1. In the bottom of a large pot, heat olive oil to medium-high heat
2. Saute onions about two minutes in pot, then add garlic and saute about 30 more seconds
3. Add remaining ingredients to pot, including uncooked quinoa, and bring to a boil
4. Reduce heat to low temperature and simmer 20-25 minutes or until quinoa is fluffy
5. Serve with toppings
Rosie, Kristen and I have been having a blast working on our senior Capstone project, a lifestyle recipe book promoting well-being. We have a great time cooking together and then styling the food and photographing it. We all come together as a team, collaborating the entire way.
The best part of all the shoots, though, is when we get to eat the food; it can be pretty difficult to wait. While sometimes the food is cold, it tastes of a sense of accomplishment - and is still always delicious.
This recipe was one of our favorites; Becca and I think it tastes like dark chocolate mousse, it's so smooth! We've made it twice since the shoot, which was also an aesthetic favorite of ours.
Try it out and let us know what you think! We'd love to hear feedback and any creative modifications or additions you may have done.
2 ripe avocados
1/3 c. honey
1/3 c. cocoa powder
3 tbsp. coconut oil
1 tsp. vanilla extrac
1. Combine all ingredients in food processor and blend until smooth and silky.
2. Serve chilled.
Another successful recipe and shoot! We loved this soup; it was quick and delicious. It also kept in the fridge for easy and tasty leftovers.
Click here to see all the posts about our cookbook progress: Recipe Book
3 tbsp. olive oil
1 onion, chopped
3 garlic cloves, chopped
2 cans Italian diced tomatoes
1 c. tomato sauce
2 c. vegetable broth
1 package (12 oz) refrigerated ravioli
5 oz. fresh baby spinach
1. Put olive oil in a large pot. Add onions and garlic. Cook for 2 minutes, stirring occasionally.
2. Set heat to medium-high and stir in diced tomatoes, tomato sauce, and vegetable broth, bring to a boil. Add refrigerated tortellini andchopped spinach.
3. Continue to cook over medium-high heat, stirring occasionally, for 10 minutes or until tortellini is fully cooked and soup is thoroughly. Remove from heat and let stand for 5 minutes.