To celebrate her cookbook’s one year anniversary, Rachael DeVaux shows Amity how to make a deliciously healthy salad. #newdaynw
we are in the kitchen this morning making something for lunch that’s both delicious and good for you what’s better than that registered dietician Rachel devau of Rachel’s Good Eats joins me now with the perfect Cobb salad recipe it is to die for it is a variety of different ingredients I’m going to get the sweet potato started right now you get it done all right okay so I’m adding some avocado oil to a skillet why avocado oil I always want to know it’s good for higher heat temps and I like olive oil just for drizzling after copy that which we’re using in the dressing all right so I’m going to pour some of the sweet potato this is just peeled and DIC small you don’t have to cook it beforehand this is just raw and it’s going to cook really quickly under 10 minutes under 10 minutes in a skillet it’s my favorite way to do it do you do it on high medium low what do you do I like medium to high medium high okay all right get a little crispy at the end get a little crisp I like it okay so um you put that in do you add any spices to it I’m going to do some salt and pepper after it kind of heats up a little bit but let’s pass you the salad bowl now so this is one of the salads in my cookbook Rachel’s goodies yeah wait wait wait pause for a moment please Rachel congratulations on the one year anniversity of your cookbook it’s it’s officially been one year to the day last year it came out year to the day yeah we’re so lucky yeah so how has it been since the book has come out what have you experienced um initially it was an instant New York Times bestseller so you know you know just that a Little Dream Come True there right um but it’s been great I love seeing people make my recipes it is so fulfilling these are the recipes that I love to create on a and eat on a daily basis there’s some childhood Classics like crispy chicken parm my famous Twix bars we also have some dessert after we have our salad we’re going to have our salad and dessert um but I’m going to pass you some chicken so we can just start building the salad now all right I like to include a few different types of protein all right so you want me to put this chicken on here just just put it on anywhere wherever your heart desire to sprinkle it around or put it in little place little sections because then if you serve it for a group of people they can kind of take what they like all right I got a one little section here we have some hardboiled eggs this is my favorite part of a cob salad this is the hardboiled eggs I do love that we do have some bacon okay that’s also a good part I know that’s potentially the best part but I like to make this ahead of time for the week and I’ll just store these ingredients separately in the fridge I know salads can get a little you know soggy if they’re in the fridge for a long so it is best to prep a and just keep everything separate and when you’re ready to eat it just start building the bowl that you want that’s a really good idea I um can you do that if let’s say you want to take it to work with you do you take it in all little pieces or could you maybe build it in like a a jar or something yeah you can build it in a jar if you are at home or you do have access to cookware I like to just put the already cooked bacon in a skillet with the chicken and kind of sear it up a little bit and then add add but you can totally do it okay I can I’m here for that if you’re working from home that day you do that you do you no does this go in a little section too keep it going I’m going in sections here it looks beautiful okay I’m going to have to remove these for a second so I’m just going to look at this she’s multitasking like you can’t believe sweet potato that I already prepared while this Cooks but I’m also going to season it with some salt and pepper I’m going to try your sweet potato yeah it’s still a little it’s not super soft yeah okay a little tender still yeah you want a little tender high in vitamin A we got the vitamins and minerals going with all a variety of different colors look at how colorful that is yeah we got protein it’s going to keep you satiated throughout the day look what I made guys I mean really Rachel made it that’s while this finishes we can try it out all right so will you do it cuz I’m afraid I’m making messes yes we have the all right here so I don’t like tomato but I like a lot of bacon okay we’ll keep the Tomato out all right I do like the idea of of putting it in into pieces so that people can really pick what they want it’s great to customize so again if you’re making this for a variety of people maybe a handful of people and then we’re just going to drizzle some of this dressing over the top it’s just three ingredients extra virgin olive oil white wine vinegar and lemon juice that’s it yeah oh so you kind of just avoid all the packaged you know dressings that may contain sugars additives preservatives yeah you don’t want any of that just little drizz look at this dive in okay I’m here for this could you also do let’s say um let’s say I made chicken the night before and we didn’t finish it all is that a good use of that it’s perfect I love doing that with proteins for the week especially so make extra protein for dinner or just make extra of what you’re having for dinner so you can have it the next day this is so good you love it I love it it tastes so rich and like it’s very flavorful it’s filling and it tastes it’s very it’s just really appealing to The Taste buts yeah that’s good all right what else do we got here we have key lime Tarts okay all of my recipes in this cookbook are gluten-free dairy free and refine sugar cre okay you would never expect it though so that is the goal it’s going to taste good taste to can I take it taste it all right they look so pretty but I don’t want I’m I’m going to get in there I’m going to grab one too you grab one too you show down me okay is there is that coconut in here I see yes okay all right oh yeah Cheers Cheers m mhm mhm mhm I feel like it’s perfect going into spring and summer it’s perfect after that too yeah so light and refreshing you can make these ahead of time this is dairyfree yeah how coconut milk um sweetened with maple syrup honey again sugar free you can feel good about eating these desserts M and you can make one big tart or I like the small individual ones so that people can have their own I’m tring this now too this is a peanut butter protein bar peanut butter protein bars these are key to have in the fridge for the week anytime you’re hungry pre-workout after dinner as a dessert think I was like I’m probably not going to like that very much I like that the best you do and of everything you brought that is so good I am such a sucker for anything chocolate peanut butter so I needed to make something that could that wait what okay what kind of chocolate is that they’re dairyfree chocolate chips okay you guys again you’d never expect that these are healthier recipes healthier take on our Classics growing up I did not think it was going to be as good as it is it almost tastes like cookie dough a little bit it does yeah oh my gosh R these are all amazing things um what can we expect from you next coming up oh gosh well welcoming a little one next oh my goodness she’ll be busy so yeah we’ll be busy but still you know planning to prep a lot of these recipes so I will be covered so you’ll be covered when you congratulations to you not on becoming a mother on the book and you know what I wish I had this book when I was pregnant I would eat much much healthier well you will take that book home and you’re going to have to let me know no more babies but more healthy eating thank you so much oh you are such a delight to have here so good to see you again again congratulations a baby and just a reminder y’all Rachel will be signing copies of her book this coming Sunday April 21st from 11: to 2:00 p.m. at capers in West Seattle so California off see you there go check her out