In The Kitchen With Chelsea Harrison

Meet Chelsea Harrison, she runs food blog The Naked Fig on her blog you will be inspired to cook delicious vegetarian friendly meals, get to browse through her lovely photos, learn how to start a food blog, and get some holiday gift ideas. She is married to her husband Sam, has an adorable son Luc River and they reside in Roswell, Georgia in their dreamy light filled home. 

 You are so creative in the kitchen, what’s some of your go to meals? Has having a little one changed the way you cook?  I get into habits of making the same meals over and over.  But shopping for seasonal produce helps keep me changing up the way we eat. In the summer we do slow roasted tomatoes all the time. We eat them with ricotta cheese, olive oil, and crusty bread. Or throw them into pasta with veggies and lots of garlic. We eat pasta all the time. Now that it’s fall, we’ve been doing a lot of ramen, throwing in whatever veggies we have on hand. 101 Cookbooks has a killer vegan ramen recipe that I use. Luc had definitely made me start cooking more simple foods. We use frozen and canned ingredients more. I’ve had to start planning for meals early in the day. If i plan ahead, I use any down time I find during the day to prep my ingredients so that cooking doesn’t take so long in the evening. 

You are so creative in the kitchen, what’s some of your go to meals? Has having a little one changed the way you cook?

I get into habits of making the same meals over and over.  But shopping for seasonal produce helps keep me changing up the way we eat. In the summer we do slow roasted tomatoes all the time. We eat them with ricotta cheese, olive oil, and crusty bread. Or throw them into pasta with veggies and lots of garlic. We eat pasta all the time. Now that it’s fall, we’ve been doing a lot of ramen, throwing in whatever veggies we have on hand. 101 Cookbooks has a killer vegan ramen recipe that I use. Luc had definitely made me start cooking more simple foods. We use frozen and canned ingredients more. I’ve had to start planning for meals early in the day. If i plan ahead, I use any down time I find during the day to prep my ingredients so that cooking doesn’t take so long in the evening. 

 When designing your kitchen, what inspired you?   I’m very inspired by Scandinavian design. I love the bright white and natural wood aesthetic. It makes such a clean background that it looks great with everything. We try to live pretty minimally, so we wanted open shelving. Having no where to hide stuff helps me to not acquire unnecessary junk. We also wanted to be able to photograph my recipes in natural light, so we put a huge wall of windows in and used solid white counters for a simple backdrop.   

When designing your kitchen, what inspired you? 

I’m very inspired by Scandinavian design. I love the bright white and natural wood aesthetic. It makes such a clean background that it looks great with everything. We try to live pretty minimally, so we wanted open shelving. Having no where to hide stuff helps me to not acquire unnecessary junk. We also wanted to be able to photograph my recipes in natural light, so we put a huge wall of windows in and used solid white counters for a simple backdrop. 
 

 What are some kitchen must haves for food blogging/ meal prep?  I keep thing pretty simple, so I don’t feel like there’s much you need. The biggest thing to me is having a good looking dish to plate your food in and a clean backdrop for photography. And that doesn’t have to be expensive either! A simple plate allows the food to shine, so just avoid anything ornate. And I’ve used all kinds of things for cheap backdrops. My favorite is just to buy a large flooring tile from Home Depot to use as a faux countertop. Then you can shoot where ever you have good light. 

What are some kitchen must haves for food blogging/ meal prep?

I keep thing pretty simple, so I don’t feel like there’s much you need. The biggest thing to me is having a good looking dish to plate your food in and a clean backdrop for photography. And that doesn’t have to be expensive either! A simple plate allows the food to shine, so just avoid anything ornate. And I’ve used all kinds of things for cheap backdrops. My favorite is just to buy a large flooring tile from Home Depot to use as a faux countertop. Then you can shoot where ever you have good light. 

 Are you currently working on any projects?   Right now I’ve been focusing mostly on Luc. And since he rarely naps outside of the car, I have very little time to work. So I’m just focusing on creating more content for my blog right now. I’m hoping to collaborate on a meal this spring with some very cool brands, though, so stay tuned!

Are you currently working on any projects? 

Right now I’ve been focusing mostly on Luc. And since he rarely naps outside of the car, I have very little time to work. So I’m just focusing on creating more content for my blog right now. I’m hoping to collaborate on a meal this spring with some very cool brands, though, so stay tuned!

 What are some of your favorite restaurants/coffee shops in Atlanta?  Oh wow. I have a LOT of favorite coffee shops. I love 8 Arm, Chrome Yellow, Brash. I just tried Muchacho and it was awesome. Whiskey Bird in Morningside is a great new restaurant. Try the portobello sliders. They come on a bao bun and are one of the best things I’ve had in a long time. And they have great cocktails too. 

What are some of your favorite restaurants/coffee shops in Atlanta?

Oh wow. I have a LOT of favorite coffee shops. I love 8 Arm, Chrome Yellow, Brash. I just tried Muchacho and it was awesome. Whiskey Bird in Morningside is a great new restaurant. Try the portobello sliders. They come on a bao bun and are one of the best things I’ve had in a long time. And they have great cocktails too. 

Recipe for these delicious sweet potatoes, the perfect snack on a fall afternoon!

2 sweet potatoes
Olive oil
2 tbsp butter (can sub coconut oil, for a vegan option)
2 cloves garlic
1 cup cooked lentils
1 tbsp finely chopped fresh sage
1 tsp fresh thyme
1/8 tsp ground mustard
Salt and pepper to taste
Zest of one lemon
Pomegranate seeds

Preheat oven to 375 degrees. Brush sweet potatoes with oil, sprinkle with salt, and individually wrap in aluminum foil. Bake for about 30 minutes (depending on size) or until tender. 
Melt butter in a small saucepan. Add garlic and herbs and cook two minutes. Add mustard, lemon zest, and lentils and stir. Cook on medium low heat until warm. 
Slice sweet potatoes and fill with lentil mixture. Top with pomegranate seeds and serve. 

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