Introduction
Truly MeWhen my publisher asked me if I’d write a book without the help of a chef, my immediate reaction was “No way, I can’t do it alone.” The help I had for my other cookbooks was always my security blanket. But then I sat on this request for a few weeks and realized I absolutely can, and in fact, I’m up for the challenge. But more, I’m up for letting everyone see the real me. I’m excited at the thought of sharing my weekday meals—the food I make with my kids, nothing fancy, nothing too hard or complicated—with everyone. My real
life. And to be honest, of all the books I’ve done, I enjoyed the process of making this one the most. Just me, in my kitchen, with my ideas, my experiments, and my inspiration—and all based on my schedule. With the help of my taste testers (which mostly consisted of my kids and a few friends), I found this process the most relaxing, enjoyable, and rewarding. I’m my most comfortable at home in my cozy clothes and without makeup, so being able to create this book while doing just that was honestly a dream come true. For about five months, my days consisted of making yummy food and going to the grocery store, which was a nice departure from the past few years during which I was hustling—filming a TV show, going to my office at Uncommon James, and hosting different gigs among other things. It felt like I was able to take a little break from life. Just be Mom and be in my kitchen. I loved every second.
The inspiration for these recipes came from all over—some I’ve had for years, others came from different restaurants where I’ve eaten, still others came from images I’ve seen on Instagram or in magazines. And some were just special requests from my kiddos. And obviously, keeping the theme in mind, all the recipes had to be effortless. Don’t get me wrong, there’s a time and a place for elaborate meals, which I do really enjoy making when the time is right, but this cookbook is all about those busy weekdays, running from one thing to the next while still wanting a delicious, healthy meal on the table for the fam.
The theme of this book mirrors my life during the past few years: I’m not trying to be something I’m not, and I’m okay with letting everyone see the real me. I’ve stepped into my comfort zone, and it feels really damn good. I’ve let go of perfectionism and trying to do it all. In a general sense, I’m more at peace. And it shows through my cooking. I’m all about simplicity these days.
That’s not to say the foundation of how I eat has changed, but I’ve definitely swayed in a few areas. And that’s okay. Health and our own personal journey are forever evolving, and hopefully, we are continually growing and coming to a better understanding of ourself.
My philosophy has always been to eat real food and to limit processed stuff. However, the thing I’ve bent the most is my old rule: “Don’t eat anything white.” I’ve come to believe that, even if something is white (flour, sugar, salt), as long as it’s in its natural state, then you can have at it. Maybe white sugar isn’t the worst thing for us on the planet. And even if it is, having a little bit here and there helps me stay sane in this crazy world. Life is too short to always say no to something so sweet.
So, if you take away just one thing from this book, let it be this: Let’s not be so hard on ourselves and instead let’s enjoy life because it goes too damn fast. Hopefully, you actually do love these recipes and take away much, much more than just that one thought. But you get what I’m saying.
Copyright © 2023 by Kristin Cavallari. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
