Cohley Cooks: Healthy, Feel Good Recipe Content
Here at Cohley, we talk about food A LOT. We work with lots of really great food and beverage brands, and while the lifestyle and product shots that come out of campaigns are incredible, it’s the recipe campaign content that really gets us going!
We also live in New York City, where it’s usually pretty easy to have a great meal out, so it’s been easy for us to earmark recipes and say “I’ll try it when I have more time.”
Well, now we have a wealth of time, and we’re trying to focus on trying out recipes that are nourishing, beautiful, and make us feel good. Bonus points if we can easily substitute ingredients!
Here are a couple of recipes that are in the team queue:
Cooking the tomatoes this way intensifies their sweetness, so it doesn’t matter as much if the tomatoes you have on hand are at their best. While the recipe is perfect as is, it’s also easy to make small substitutions and still have a tasty dish.
Don’t have cod? We’ve tried this with salmon and shrimp, and both were delicious. Just be sure to adjust cooking times!
No basil? Most herbs can work with seafood and tomatoes (maybe not sage, though)--use what you have and adjust for your taste!
Edith Agoston has a feed full of bright, delicious smoothie bowls and plant-based recipes. This one uses Uncle Matt’s Organic Orange Juice as the base for a smoothie bowl topped with kiwis, blueberries and apples.
The best thing about smoothie bowls is that you can really substitute with what you have. Max out your vitamin C, antioxidant and fiber intake with the original fruit pictured, or you can swap out blueberries for raspberries, mangoes for kiwis and pears for apples. Use your favourite smoothie combinations for the base, and just remember to blend it to a thicker consistency so it’s spoonable.
Sprinkle on your favourite nuts/seeds/superfoods, and go to town!
If you thought pineapple on pizza was a controversial topic, mango is sure to blow your mind! Meera Nalavadi shares beautiful, healthy dishes that are brimming with flavour and this pizza is no different. Using Maya Kaimal Food’s Butter Masala Simmer Sauce--a tomato and ginger based sauce--as the base, this pizza is topped with tandoori roasted cauliflower, vegan mozzarella, the aforementioned mango and sprinkled with cilantro. Not only is it comforting, it’s chock full of nutrients.
Not vegan? Any mild-flavored, easy melting cheese will work (Monterey Jack is a favorite). While the Butter Masala is the star of the show, if you have spices and canned tomatoes, you can easily whip up an indulgent, zesty sauce to replace it.
No pizza dough? If you’ve logged into social media at all in the last few weeks, you may have seen a LOT of sourdough bread loaves. If you’re tired of bread, here’s a pizza dough recipe that utilizes leftover sourdough starter, from King Arthur Flour.
We hope you try and enjoy some of these recipes, and are able to make them your own. If you do, feel free to tag @cohleycreators so we can see it!
Written by Tom Logan
Our CEO and Co-Founder Tom is no stranger to the Cohley blog! With four years under his Cohley belt, Tom is our go-to on all company updates, new tech initiatives, and data focused trends. Tom helps to dictate our direction, monitor and emphasize our culture and put colleagues in the best possible positions to succeed. Tom is a self proclaimed Tech guy, Sports Writer and Lover of Rom-Com's.