Get a Sneak Peek at Chrissy Teigen’s Next Cookbook With a Thai-Inspired Fruit Salad Recipe

Chrissy Teigen is fully embracing her culinary heritage in her upcoming cookbook, Cravings 2. “The book is very Thai-influenced this time around,” she told us at a brunch she hosted with Vita Coco Coconutmilk in LA. (Chrissy’s mother, Pepper, is Thai.) Lucky for us, she’s also sharing one of those very recipes with POPSUGAR before the book hits shelves!

Chrissy told us she was a little hesitant to go all in on some of the flavors she loves in her first cookbook foray because she was uncertain about how readers might react to flavors and ingredients that might be unfamiliar to them. “I was scared at first,” she admitted. “I was like, ‘These flavors are going to be weird to people! They’re going to see fish sauce and be a little scared, or cans of coconut milk, or . . .’ You never know what they’re going to find to be odd.”

This time around, Chrissy says she dove even deeper into the foods and flavors that shaped her upbringing. “Our little Thai chapter that I just wanted to kind of test in the first book ended up doing so well that we went a little crazy with it,” she said. “We did many more Thai recipes, because people really took to it.”

One of Chrissy’s favorite recipes from the as-yet-unreleased cookbook is simple and healthy, and it even happens to be vegan. “It’s this coconut milk dressing that we do over fruit: papaya, watermelon, mango,” she says. Anchored by the richness of coconut milk and toasted coconut – and amped up with lime juice and zest – it’s a sweet, tart, salty twist on the traditional fruit salad . . . and takes just a few minutes to whip up in the kitchen.

Chrissy’s Fruit Salad With Coconut-Lime Dressing and Toasted Coconut

Chrissy Teigen


  1. 2/3 cup unsweetened shredded coconut
  2. 3/4 cup Vita Coco Coconutmilk (original)
  3. 4 teaspoons light brown sugar
  4. 1 tablespoon lime juice
  5. Zest of one lime
  6. 1/8 teaspoon kosher salt
  7. 6 cups mixed fruit (any combination of large chunks of pineapple, mango, and papaya and halved canned lychees)


  1. Place the coconut in a small, heavy skillet and toast, stirring over medium heat until golden and fragrant, 4-5 minutes. Transfer to a plate to cool.
  2. In a large bowl, whisk together coconut milk, brown sugar, lime juice and zest, and salt.
  3. Arrange the fruit on a serving platter, drizzle with the coconut dressing, and top with the shredded coconut.

Quick Gluten-Free Breakfast Options

While commonly acknowledged as the most important meal of the day, getting breakfast ready on hectic mornings is a challenge. But skipping it will leave you feeling sluggish, with little energy to get through your to-do list. To help keep your tummy full and your stress level low, check out these gluten-free breakfast options for those days when you need to get out the door fast.

Cereal-ously delicious

On those chilly mornings when you really want a warm meal to start the day, reach for Bakery On Main’s Creamy Hot Breakfast. Comforting and completely customizable, this great source of fiber made with ancient grains can be prepared either sweet for breakfast or savory for dinner, and comes in two varieties: Amaranth Multigrain and Quinoa Multigrain.



Perfect Pinole in a bowl

Ready to switch up your regular cereal routine? Purely Pinole is the perfect power food to help you get through a busy day, packed with vitamins, minerals, protein, fiber and mighty antioxidants. Available in Blueberry & Banana, Tart Cherry & Lemon, or Original, this easy breakfast is fuel in a bowl.



Power plant

Sick of starting every day with the same breakfast? Sunwarrior has you covered with this versatile illumin8 Plant-Based Organic Meal, which can be added to an array of ingredients to help boost your morning routine. Whether mixed in your oatmeal or blended as a shake, this powder will help cover all your nutritional bases.



Haulin’ oats

Need your oats on the go? On those busy days when you’re trying to get everyone fed and out the door on time, these easy oatmeal to-go packs are the perfect way to enjoy a hearty breakfast while shaving some time off your early morning routine. Lose the bowl and opt for this trouble-free meal already equipped with its own waterproof packaging!



And for those mornings when you’re able to spend more time on breakfast prep, check out all of our delicious gluten-free breakfast recipes!




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The 1 “So Annoying” Food Trend Chrissy Teigen Is Totally Over

Image Source: Courtesy Vita Coco

Chrissy Teigen is over overhyped food trends. When we caught up over the brunch Chrissy cohosted with Vita Coco Coconutmilk in LA on Jan. 25, I asked her which food fad she’d like to see go extinct in 2018. Her first reaction was this: “I just think trends need to die!” But on further reflection, she narrowed it down a bit more.

“I think anything that’s made for Instagram that actually tastes like sh*t needs to die,” Chrissy told me as we sat down together on the patio at Chateau Marmont. “It’s so annoying. I’ve been known to do it, too. Like, I will go if there’s some hot new ramen burger – which I will say, I actually loved that one. The ramen burger surprised me in many different ways. But, yeah – I just don’t like things for the ‘gram.”

Ramen burger just happened. Completely lived up to the hype!

A post shared by chrissy teigen (@chrissyteigen) on

The model and cookbook author said her dislike of image-obsessed foods that lack actual flavor stems from an impulse a little deeper than social media. “It’s for the same reason that, when I go to a restaurant, I don’t really want the special. I want what you put on your menu that’s tried and true – and that people love all year round,” she explained. “I want the things that you loved enough to keep on this menu. To keep for the life of this restaurant.”

Chrissy – who’s at work on her next cookbook, Cravings 2 – is also well-aware that some of the best-tasting food isn’t exactly photogenic. “Oh, trust me. Shooting the cookbook, I realized that,” she admitted. “Because I’m really loving hearty curries right now, coconut-based curries especially, and I think I have three in my book that were absolutely impossible to shoot. I was like, maybe we’ll . . . not photograph this. Some things don’t look appetizing.”

But whatever you do, don’t come for Chrissy’s food photography. “I’m so offended when people critique photos of my food,” she said. “They could critique my face all they want – ‘Oh, you have a big forehead!’ – but once they’re like, ‘That looks burnt!’ or ‘That looks raw!,’ I get very offended. It’s too much.”

Stay tuned – we’re sharing an exclusive look inside Cravings 2 soon on POPSUGAR!

Vegan Mint Chocolate Chip Smoothie

Vegan Mint Chocolate Chip Smoothie

This vegan mint chocolate chip smoothie has some secret healthy ingredients that really takes it to the next level nutrition-wise. You’ll be adding healthy zucchini, avocado and spinach but they get hidden by sweet, creamy frozen banana and vegan vanilla protein powder, so you’d never guess they’re in there. Not only does this beautiful, green smoothie…

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How to Order a Frappuccino That Tastes Just Like Your Favorite Disney Snack

It’s not a trip to Disneyland without a warm, sugary-sweet churro . . . but why stop there? The newest craze sweeping the Disney resort is a hybrid between everybody’s favorite fried dessert and an ice-cold Starbucks classic: the Churro Frappuccino. This drink isn’t an official menu item in US Starbucks locations (though it has appeared officially at some Latin-American stores), but it’s part of the unofficial “secret menu” for hardcore fans.

We wouldn’t blame you for ordering one of these, then dunking a churro in it! Based on photos from satisfied Starbucks fans, it looks totally delicious. To order this Frappuccino from the Starbucks “secret menu,” simply order a Vanilla Bean Frappuccino and make the following substitutions:

  • Add cinnamon dulce syrup
  • Add white mocha syrup
  • Add powdered cinnamon
  • Top with whipped cream, caramel drizzle, and powdered cinnamon

Of course, always try to be conscious of your barista when ordering a complicated, off-menu drink – especially at the Disneyland Starbucks locations! If you plan to order a frozen churro extravaganza, try going during non-peak times of the day. (Nobody wants to be the person who stopped tired, hangry park-goers from getting their dose of caffeine!) Check out photos of the delightful creation ahead, then let us know if you try it at the parks.

Update! Krispy Kreme Announced Its New Glazed Flavor, and the Winner Is . . .

Update: The people have spoken, and the votes are in! Lemon is the new Krispy Kreme Glazed Doughnut flavor, and it will be available for one full week this Spring at participating locations. Lemon beat out the other options of blueberry, caramel, and maple.

Original story: Krispy Kreme is all ears. For the first time ever, the classic chain is asking consumers to determine its next Glazed Doughnut flavor. From Jan. 16 through Jan. 22, Krispy Kreme will allow consumers to vote online and choose from among the following four flavors: blueberry, caramel, maple, and lemon.

“In 2017, our fans responded with tremendous enthusiasm regarding how we innovated around our Original Glazed Doughnut,” Chief Marketing Officer Jackie Woodward said in a press statement. “To begin this year, we’re tapping that enthusiasm and mobilizing that engagement to make our fans full-fledged innovation partners.”

The winning flavor will be announced on Jan. 25 and will later be available in Krispy Kreme locations nationwide for one week this coming Spring. Now go ahead and cast your tremendously important ballot.

Grainless, Gluten-Free Café Squirrel & The Bee

After successfully treating her ulcerative colitis with a strict dietary regimen, Michelle Retik wanted to educate others on the benefits of such a diet. This desire led her to open the grainless bake shop and café Squirrel & The Bee in Short Hills, New Jersey. Also known as “the Queen Bee,” Retik lines the shelves of her grainless, gluten-free café with not just grain-free, gluten-free goodies but also refined-sugar-free and low-dairy or no-dairy products. The menu clearly indicates which dietary restriction each item meets, including gluten free, Paleo, dairy free, vegan and the Specific Carbohydrate Diet.

Grainless, Local, Real Food

All baked goods at Squirrel & The Bee are made with a combination of nut flour, coconut flour, coconut or olive oil, fresh fruit and honey for natural sweetness. Baked goods containing nut flours add protein and healthy fats to your dietary intake. The staff makes everything from scratch, right down to roasting the nuts and making the jams. Aiming to bring a “farm to table” element to the baked goods, they use locally sourced honey, fruits and vegetables. In fact, the name Squirrel & The Bee is an homage to two such ingredients proudly featured on the menu: nuts and local honey.

The website for Squirrel & The Bee provides not only a culinary experience but an educational one as well. Ingredient lists also include health benefit information so diners can understand how certain foods affect their body and what shapes Retik’s dietary philosophy. Even those without any food restriction might want to take cues from the choices Retik has made in her own diet after learning how various ingredients have positively affected her body.

Stimulate Your Senses

While the website offers a feast for the eyes, a visit to the bakery awakens all your senses, from the sight of the glass case full of decadent pastries to the wafting aromas of freshly baked goodies. Good luck choosing! Diners rave over the peanut butter swirl brownie prepared with house-made almond butter and natural peanut butter, bagels made with almond flour, and Tom’s Treat Cookies, named after a loyal customer and available in three nut-and-fruit filled varieties that are as healthy as they are yummy. “Waffle Sundays” give guests the opportunity to devour grainless Belgian waffles with such toppings as berries, chocolate chips, pecans and bananas. Vegan guests and those
avoiding dairy can even enjoy shakes and smoothies
made with Don’t Have a Cow dairy-free frozen dessert.

In addition to the sundry scrumptious dessert and breakfast options, lunch offers the opportunity to try one of the more savory—but no less tasty—menu items. The roasted veggie sandwich with basil-aioli; pineapple, avocado and cucumber gazpacho; and carrot-zucchini, pumpkin-tomato or sweet potato soup provide hearty and rich midday repasts. Those in the mood for something lighter but just as filling can’t go wrong with the delightful apple and brie salad, blackberry-avocado salad or roasted butternut squash salad.


On Any Given Morning

Guests at Squirrel & The Bee will find busy yet sunny staff buzzing up smoothies and coffee drinks. Retik often joins them behind the counter or in the kitchen, overseeing everything in her customary workout clothes and positive attitude, happy to share the “lemonade” she’s made from a “lemon” of a health diagnosis. Out of hardship, she created a business that keeps giving to all her customers, many of whom have been “coming since the beginning.”

Photos by Angela Sackett

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Here’s the Steak Recipe That Launched Ree Drummond’s Cooking Career

Ree Drummond of The Pioneer Woman has become a superstar over the last decade, but how did she get her start? Long before her Food Network show, lifestyle magazine, Walmart kitchen collection, Mercantile shop and restaurant, and her cookbooks, Ree began blogging about her family’s life on the ranch in 2006 sharing “gross-out stories” and “frontier follies” – not recipes. It wasn’t until a year later that Ree shared her first cooking how-to. I reached out to The Pioneer Woman herself to get the scoop on how she became a food blogger and whether there was one viral post that led to her huge popularity. She told us:

“I can confirm that ‘How to Cook a Steak‘ was my first cooking post ever. However, it didn’t really go viral – it just slowly brought in more readers over time! I started blogging in 2006 and started doing recipes in 2007 . . . [O]ver time, people came to read, shared with people they knew, etc! They enjoyed the step-by-step format, then started asking me to post more, and that’s how my food blog began. My food photos left a lot to be desired in those days! I never really had that ‘huge moment’ where something catapulted my blog into outer space – it was slow and steady!”

Ree’s unique steak-cooking method calls for seasoning a ribeye with Lawry’s and McCormick Lemon & Pepper Seasoning Salt (my personal favorite). She browns about 1/4 stick of butter on a cast iron grill pan before adding the steak, and even goes so far as to show you how to achieve beautiful criss-cross grill marks on the meat. The post may be a decade old, but the great information is timeless. The step-by-step images make it extremely easy to follow and re-create. Beyond the solid recipe, Ree’s humor brightly shines: “If you follow the aforementioned instructions carefully, here are some possible scenarios that will result . . . If you cook it for your friends, they’ll never invite you over to their house for dinner again. You will have permanently raised the bar.” Honestly, I’m inspired to go back to her recipe archive and discover some more oldies but goodies. Next up on the list? Best Lasagna. Ever.