Truth be told. I did this amazingly fun event at Taste of Tacoma on June 30th, and just now have had a moment to sit down and post the pics + recipes. Holy moly, you guys are keeping me busy this summer! I’ll take it. You know I love it more than anything.

So, a little recap. Some of you that have been around for a while may remember my first big on-stage cooking experience at the Bite of Seattle last year with Top Chef + major Seattle chef Thierry Ratureau. So incredibly fun. So hot that day. But so filled with love and support from all of you, which made the entire thing one of the best things I’ve done with Simply Real Health to date.

So, this event, Taste of Tacoma was just like that. Like if Bite of Seattle had a little sister.

And I was asked to come and perform a healthy cooking demo on their live cooking stage.

Would I?

Oh. I think I could squeeze that in.

It’s not like I hate being in front of people, talking about healthy food and getting people pumped about it.

And so.

I did.

A little highlight of the hour-long demo,

all about healthy summer entertaining: chock full of amazing produce, real food ingredients and so much flavor. The fact that’s it’s all healthy for you is just an added bonus:

Getting ready to start after one hilarious intro from the MC + host, Miss Amanda Westbrooke

Oh, my favorite kitchen tool in the summer? Herb scissors for basil, mint, oregano, cilantro. Way easier than chopping! Prepping the Roasted Cherry + Spinach Salad with Basil, Goat Cheese + Almonds (see recipe below)

True to form. Hamming it up. I just can’t help it.

Serious business. Answering a few audience questions on coconut milk in their corn chowder..

Getting ready for the salad prep

–> Click here to watch a [little bit shaky] vid clip of the final presentation:<–

Recipe:

Roasted Cherry + Spinach Salad:

Organic Spinach

Avocado, cubed

Roasted pittted cherries (or peaches/plums/berries) @ 400 for 15-20 mins with olive oil, sea salt + pepper

Slivered almonds

Crumbled feta cheese

Dressing: 3 Tb olive oil + 1 TB red wine vinegar + 2 tsp dijon mustard + sea salt + pepper to taste

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Taste of Tacoma Summer Entertaining Menu:

Roasted Cherry + Spinach Salad

Quinoa Stuffed Baked Tomatoes

Coconut-Corn Chowder with Roasted Halibut {a Summer Meal Plan exclusive recipe}

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