The holidays bring so much joy—the get-togethers, the baking, the cozy, comforting recipes we look forward to making all year. And while I’ve done a complete 180 from the early aughts food rule era (thankfully), I’ve learned something true about myself: I don’t like how I feel when the season turns into a sugar marathon. There is a difference between savoring and spiraling, and somewhere between cookies for breakfast and back-to-back parties, my body always reminds me that it prefers a bit more balance.
Season to taste (Without the Spiral)
That’s why I find myself reaching for Rachel Riggs recipes this time of year. Her new book, In Good HealthIt feels like an antidote to vacation extremes—nutrition without being prescriptive, flavor-forward without fuss, and rooted in the brightness and ease of California. Rachel understands that food is meant to support us, not stress us out. That we can feel good in our bodies without sacrificing pleasure.
Her approach is simple, minimalist, and profoundly wholesome—proof that nourishment and happiness can coexist beautifully.
Salad To Celebrate
When I first opened her Baby Kale with Roasted Sweet Potato, Walnuts + Maple-Ginger Dressing recipe, it immediately struck me as the kind of dish that resets you without feeling like a reset. It’s cozy yet fresh, hearty yet vibrant, warm with ginger and maple, and exactly the kind of winter salad that holds its own next to all the holiday favorites. You’ll proudly serve it to guests—or happily make it for a midweek meal.
Rachel’s Food Philosophy
Before I dive into our conversation below, I wanted to share this excerpt from In Good Health. It reads like a gentle manifesto to feed ourselves with intention in a world of extremes:
Once upon a time, it was enough to eat like our grandparents: real, natural, and (mostly) unprocessed food that was free of additives and made in the home kitchen. Today, this is no longer true. Even a diet consisting primarily of natural foods can lack sufficient nutrients due to industrial food production practices that deplete our soil and remove nutrients from our food…
In this book, I present a collection of delicious recipes that seek to fill the nutrient gaps in our diet while avoiding common foods that can lead to sensitivities and allergies… My goal was to create everyday dishes that feel abundant rather than restrictive.
It is this blend of practicality and nurturing care anchored in pleasure that makes Rachel’s work so refreshing and, frankly, so inspiring.
Effortless Nutrition
As I made this recipe (and made more bookmarks along the way), I kept coming back to one idea: food should feel supportive and satisfying, not complicated or restrictive. Rachel’s perspective is shaped by her own health journey and the belief that good cooking shouldn’t demand perfection or sacrifice—it should make everyday life feel better.
Below, Rachel shares the inspiration behind it In Good Healththe simplicity that guides her recipes, and how she hopes home cooks will feel when they bring them to their own tables.
A Fresh Take on Good Food
Before we dive into this salad stunner, I wanted to learn more about the philosophy behind Rachel’s recipes. Because if there is one thing to try in it In Good Healthis that nutrition isn’t about restriction—it’s about intention. Her approach is not rooted in rules or labels, but in listening: to your body, to your energy, and to what feels supportive in real life. Below, Rachel shares the path that got her here, and how she brings ease, flavor and abundance to the allergen-conscious kitchen.
Rachel Riggs
Rachel Riggs is a former specialty food store owner and business development consultant who refocused her efforts after her life was changed by illness. She now creates nourishing and anti-inflammatory recipes that reflect her Californian sensibilities. A longtime volunteer with a leading mitochondrial researcher at UCSD, she continues to explore the connection between nutrition and health. She lives in San Diego with her husband.
In Good Health eliminates a wide range of allergens. How does this approach reflect your wellness journey?
I was the owner of a specialty food store when I suddenly got sick and started looking for answers. On the advice of an integrative doctor, I went on a strict elimination diet and finally discovered that I feel better when I cut out a wide range of inflammatory foods such as gluten, wheat, dairy, refined sugar and nightshades.
How do you keep the recipes both nutritious and approachable while working within these constraints?
Approachability comes through simplicity. I’m a total minimalist, and that translates to my recipes—so it’s all about maximizing flavor while minimizing steps. My limited stamina requires a streamlined approach for me, but the reality is that when it comes to getting dinner on the table, we all, universally, seek simplicity and ease.
What advice would you give home cooks who are new to allergen-conscious or elimination-style cooking?
Find a resource that speaks to you! Ten years ago, when I first changed my diet, none of the resources I was finding spoke to my Southern California sensibilities. Many of the “clean” or paleo-style cookbooks were too meat-centric for my taste or contained many faux versions of dishes. I decided to start from the ground up, focusing on seasonality, the greatest nutritional powerhouses, and my love of chocolate. In Good Health it’s the resource I wish I had back then.
Was there a particular recipe or discovery during development that most surprised or inspired you?
I’m very much a salad and cake girl—so right from the start, it was important to me that the book included cakes that were easy to make but still felt special. I wanted simple, one-bowl cakes that you could throw together in minutes—the kind that live on your counter, ready for an after-dinner treat, an afternoon snack, or something to offer a friend who drops by unexpectedly.
What surprised me the most during development was how luxurious these simple cakes could be. They’re made with feel-good ingredients—like almond flour and maple syrup—that give them a little boost of protein and nutrition. Cakes like the Everyday Chocolate Cake with a pourable ganache that drips down the sides. There are Mint Dark Chocolate Mini Bundts, a classic Cinnamon Nut Coffee Cake, and an utterly decadent Chocolate Birthday Cake with thick, spreadable ganache.
Today, my life is quieter than when I was running my bustling shop—but no less meaningful. These cakes reflect that change. They are a daily celebration, meant to be shared with the people I love.
Excerpted from In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life ©2025 by Rachel Riggs. Reproduced with permission of Figure 1 Publication. Photography: Salad by Colin Price, Kale by Megan Morello
Description
This enticing contrast of flavors and textures has that hearty, seasonal vibe we’re all looking for. It’s got a ginger punch and is filled with roasted vegetables and toasted nuts. I love the simplicity of baby kale—no stripping woody stems or massaging fibrous leaves as is the case with adult varieties. If you store your ginger in the freezer, you’ll always have some ready, and it will grate nice and fluffy instead of the fibers holding up your Microplane.
Dressing
- 1 large clove of garlic, grated
- 2 teaspoons freshly grated ginger
- 1/4 a glass (50 g) extra virgin olive oil
- 1/4 a glass (60 g) unseasoned rice vinegar
- 1/4 a glass (80 g) pure maple syrup
- 1/4 teaspoon pink salt
- 4 grinds of freshly cracked black pepper
A salad
- 2 orange-fleshed sweet potatoes, cut into 1/2-inch (12-mm) cubes.
- 1/2 small red onion, thinly sliced into half moons
- Extra virgin olive oil, for soaking
- Pink salt, for sprinkling
- 1 (5-oz/142-g) bag baby kale or arugula
- 3/4 a glass (80 g) toasted walnuts, roughly chopped
- 1 lb (454 g) cooked chicken breast, shredded
- Maldon flake salt, for sprinkling
Dressing
- Mix all the dressing ingredients together in a small bowl until combined and refrigerate
until it is ready for use. Making the dressing a few hours in advance allows the flavors to develop.
A salad
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the sweet potatoes and onions on the prepared baking sheet. Anoint with oil, sprinkle
with pink salt, and toss with your hands until everything is well coated. Spread them evenly. - Roast on the center rack for 20 minutes. Stir, then roast for another 5-15 minutes, until
vegetables are tender with little color. - Combine all salad ingredients in a large bowl. Drizzle with a generous amount of dressing and
toss until well coated. Divide among 4 plates, sprinkle with flake salt, and enjoy.
Isabelle Eyman
Copywriter by day, freelance editorial writer by night, and bibliophile at any moment in between, Isabelle writes to immerse herself and readers in new narratives and contexts. She is passionate about celebrating and illuminating the seemingly small but beautiful details found in every moment.
Slower pace for next season.
A comfortable table, delicious food, and the kind of night that unfolds naturally.
An elevated meal that you can pull off in less than two hours.