Pre-Order Your Cook With Amber Cookbook!

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Join me in the kitchen! My cookbook is coming out Oct. 2, 2018!

More and more, you see kids and teens cooking . . . and why not? We are capable, and we want to have a say in what we eat!

This is the cookbook I always wanted. Not dumbed down for kids and teens, but simple, delicious recipes that we love, and are easy and fun to make. This book is full of 80 of my favorites, from nourishing breakfasts to start the day, to school lunches to impress your friends, party ideas, and even recipes for homemade facial scrubs to fight that dreaded teen acne!

Being a teen isn’t easy, but with a fully stocked fridge and this book, we are going to master our teen years one recipe at a time.

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Love, Amber


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Sample recipes from my book

ONE-POT PASTA WITH TOMATOES, GREENS, AND GARLIC

An amazing dinner and fewer dishes to clean? What else could you want?! This pasta is amazing because all you do is throw all the ingredients in one pot, including the dried pasta, and let the flavors come together as it cooks. The greens soak up the garlic and tomato, and are actually my favorite part of this pasta. Oh, and did I mention that you only have to wash one pot? (My dad, who is in charge of washing dishes, is always extremely happy about that part.)

  • YIELDS: 6 to 8 servings
  • TIME: 30 minutes
INGREDIENTS:
  • 11/2 to 2 pounds/680 to 905 g ripe tomatoes

  • 8 ounces/225 g kale

  • 8 ounces/225 g chard

  • 1/2 cup/120 ml plus 1 tablespoon olive oil, divided, plus more for serving

  • 2 garlic cloves, peeled and pressed

  • 5 cups/1.2 L low-sodium chicken or vegetable stock (or 4 cups/946 ml stock plus 1 cup/235 ml water)

  • Pinch of red pepper flakes

  • 2 teaspoons salt, plus more for serving

  • 1 pound/455 g dried spaghetti

  • 1/4 cup/10 g fresh basil, sliced into thin ribbons

  • Freshly ground black pepper

Directions:

Roughly chop the tomatoes. Stem the kale and chard and rip them into bite-size pieces.

Grab a pot that is big enough for the spaghetti to lay flat at the bottom (you can also break the pasta in half if you don’t have a big enough pot).

Add a tablespoon of the olive oil and the garlic to the pot. Let the garlic sauté for a minute over medium heat and then add the stock. Bring to a boil.

Once the stock comes to a boil, add the red pepper flakes, remaining 1/2 cup/120 ml of oil, and salt.

Add the pasta, making sure it is all submerged in the water. Give it a stir. Add the tomatoes.

Let the pasta simmer for about 6 minutes, stirring occasionally so the noodles don’t stick.

Add the kale and chard, and let cook a bit more until the spaghetti is al dente, about 2 minutes.

Season with salt and black pepper to taste. Serve with olive oil drizzled on top and sprinkle with fresh basil.

Photo credit: Olivia Brent

ORANGE-INFUSED STEEL-CUT OATS WITH BLUEBERRIES AND ALMOND SLICES

Oatmeal is perfect for a chilly day, and it is also a really great power-packed healthy breakfast. This is my all-time favorite oatmeal recipe. Creamy, citrus-y oatmeal, burst of fresh, sweet blueberries, and the nutty crunch from the almonds makes this heaven in your mouth!

  • YIELDS: 4 servings
  • TIME: 30 minutes
INGREDIENTS:
  • 1 cup/80 g steel-cut oats 2 cups/475 ml freshly squeezed orange juice
  • 1 cup/235 ml unsweetened regular almond milk, or unsweetened vanilla almond milk
  • 1/4 teaspoon kosher salt
  • 2 tablespoons pure maple syrup, or to taste
  • 1 pint/340 g fresh blueberries
  • 1/2 cup/55 g sliced almonds
  • Orange zest (optional)
DIRECTIONS:

Combine the oats, orange juice, almond milk, and salt in a saucepan and bring to a boil, then lower the heat to low and bring to a simmer.

Let it simmer, partially covered, for 25 to 30 minutes, or until the liquid is absorbed and the oatmeal is the right chewiness for you. Stir occasionally to keep the oats from sticking to the bottom of the pot.

Add the maple syrup and stir until combined. Top with fresh blueberries, almonds, and orange zest, if using.

To really take your presentation to the next level, you can serve your oatmeal in an orange peel. Take an orange and cut it in half. Slice a bit of the bottom of the orange “bowl” so that it will stay put and not wobble. Carefully take a paring knife and cut around the inside of the peel, and use your fingers to pull out as much of the orange flesh as possible. Save the orange flesh for eating or juicing, and use the orange peel bowl to serve your oatmeal!

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