Cook Intuitively with Anaïs

I think you know why I’m smiling. Whether you happen to be new here or you’re one of my first and most engaged followers, I thank you for sticking it through the weirdness that ensued a couple weeks ago.

I like things weird but not in the random bitcoin mining (is that what it’s called?!) kind of way — more like the chicken liver pâté, celery root tortilla española, gut-your-own fish sort of way.

So cheers! And thank you for sticking this out with me, refollowing me, finding me on my new account and back again here, reporting fraudulent posts, and everything else.

It touched me to receive messages from many of you on that said you saw something was not right here, were missing me, and searched for me. Thank you. Pure gratitude for you all.

And a most sincere thank you to —the only person I know of who can get a real person on the line at Meta. ❤️🙏🏼

My love to you all.
Anaïs



📸

Why not make ceviche on the regular? It’s the perfect weeknight meal —
✅ easy
✅ delish
✅ healthy

This is week 4 of Elevate Your Health.

And that tostada? It’s a plantain tortilla. Use code COOKWITHANAIS for 20% off.

In tonight’s Elevate Your Health cooking class, my students made this crispy skinned salmon with fried herbs, pressure cooked then charred kabocha squash with an herb sheep’s milk ricotta. And we threw a salad together along with it, which was done in seconds thanks to our Sunday food prepping. And we whipped it all up in about 45 minutes. On a Tuesday. Yes.

My classes are attainable for all skill levels. We’ve got beginners to experienced home cooks.

What everyone has in common is a desire and willingnesses to take control of their health while making delicious food for themselves and their family members.

I’m so very grateful and excited for my students. 🙏🏼👏🏽💚

Ricotta
Salmon
EVOO
Squash, greens, and herb

***not pictured: Bianca and Cici conning our nanny out of taking them to ballet. My mom barging into the house, announcing she brought dog food and gifts.