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callie salls

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the most coveted recipes from my organic grab & go shop

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the most coveted recipes from my organic grab & go shop​

Buy Now

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@calliesalls

VULNERABLE post alert ☺️Eight years ago, I lea VULNERABLE post alert ☺️Eight years ago, I learned I had Hashimoto’s, (an autoimmune disease affecting my thyroid) after years of frustration and not getting any answers. I had just opened my third food business, was chronically stressed, overweight for the first time in my life and on the road to pre-diabetes. One of my longtime personal chef clients recommended I enlist the help of a local naturopath and she inevitably changed my life.  The bloodwork to test for Hashimoto’s involved the Thyroglobulin Antibody. My naturopath had it tested, (after no other doctor did). I was a 9. The normal (optimal) range is 0-0.9. I was devastated.  Follow me on my journey of How I Manage my Hashimoto’s and reversed my bloodwork through diet and lifestyle changes. Full article on my website: www.calliesalls.com✨ Comment LIST and I’ll send it right over! Has anyone else been down a similar road in their wellness?🫶🏻
The 6 Tips👇🏻✨ 🥣Mise en place- a classi The 6 Tips👇🏻✨ 🥣Mise en place- a classical French cooking term meaning  “everything in its place”. Read the recipe ahead of time, pull out your pans, measure your spices and chop the veggies *before* you begin cooking. You’ll end up with a more precise dish and a created sense of calm in the process.  🧂Salt early, layer often- season proteins, veggies, and sauces as you go, not just at the end. 🧈Use real fat- pastured butter, olive oil or tallow for flavor and nourishment.  🫜Balance every bite- something salty, something acidic, something creamy or crisp. Texture is everything.  🌿Use fresh herbs generously- parsley, basil, rosemary, thyme- I love them all. Always use more than you think. You can add garlic in this category too. If a recipe calls for 2 cloves, I double it.  🍋Finish with acid- a squeeze of lemon or drizzle of high-quality vinegar brings dishes to life✨ Do we need a Part 2?👩🏼‍🍳
🥣Mise en place- a classical French cooking term 🥣Mise en place- a classical French cooking term meaning  “everything in its place”. Read the recipe ahead of time, pull out your pans, measure your spices and chop the veggies *before* you begin cooking. You’ll end up with a more precise dish and a created sense of calm in the process.  🧂Salt early, layer often- season proteins, veggies, and sauces as you go, not just at the end. 🧈Use real fat- pastured butter, olive oil, tallow for flavor and nourishment.  🫜Balance every bite- something salty, something acidic, something creamy or crisp. Texture is everything.  🌿Use fresh herbs generously- parsley, basil, thyme—always more than you think. You can add garlic in this too. If a recipe calls for 2 cloves, I double it.  🍋Finish with acid- a squeeze of lemon or drizzle of high-quality vinegar brings dishes to life✨ Do we need a Part 2?👩🏼‍🍳
I walked away from the culinary world I built from I walked away from the culinary world I built from scratch—to rediscover why I fell in love with food in the first place🩷✨ For years, I was creating for everyone else…running three organic food businesses, chasing perfection and losing pieces of myself along the way. When I finally slowed down, I realized what I missed most was the simple joy of cooking something nourishing and beautiful, just for the people I love. I have all of our top selling favorites in my first Holiday Ebook dropping Monday. November 3rd. It’s full of recipes that you can cook for your loved ones too🩷 Comment “BOOK” to join my newsletter so you don’t miss out on the drop🩷✨
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I love telling a story through my food and representing other cultures, layering color and texture as well as nourishing my body in the process.

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