2-Ingredient Chocolate Protein Crepes with Bob's Red Mill

Two simple ingredients—egg whites and Bob’s Red Mill Protein Powder—whisked together and cooked in a skillet make the most marvelously simple crepes you’ve ever tasted. Added bonus, each serving has 25+ grams of protein! Plus probiotics, chia and only 2g of sugar.

It’s that time of year when I’m ready to simplify everything. Clean the holiday out of my house Kondo style. Toss everything in the fridge and replace it with only the best and purest ingredients. Eat just the barest minimum of healthy basics.

The abundance of this season is fun. But don’t you always feel the draw to get back to being the best you? Yeah, me too.

Part of dialing in my eating so I can fit BACK into the pants I wore just before Thanksgiving (thank you, Thanksgiving!) is eating a hefty punch of protein in the morning. And steering clear of sugars in the process.

So these 2-ingredient crepes are an all around winner. Egg whites and protein powder. That’s all you need. Whisk together and cook in a skillet for a tasty low-sugar, low-carb, high protein (25+ grams per crepe!) breakfast, snack or dessert. Then fill or top with all your favorites. Nut butter and banana. Hazelnut spread and berries. Yogurt and blueberries. There are so many ways to enjoy these simple crepes.

And yes! You can use any of the Bob’s Red Mill Protein Powder flavors. Try the vanilla or chai flavors with sour cream and a schmear of lingonberry jam or drizzle of coconut sugar and you’ll want every meal to be breakfast.

3 More Super Simple Protein Snacks

Looking for more ways to add protein powder into your life, in deliciously simple ways? Try these 3 easy recipes.

Protein Pancakes or Waffles

• 2 eggs + 1 scoop protein powder

• Whisk and cook on a medium-hot skillet

Protein Cookies

• 2 ripe bananas

• 1 cup oats

• 1 scoop protein powder

• Mash together with a fork. Add chocolate chips if desired. Bake at 350 degrees until set, about 12-15 minutes

Protein Energy Bites

• 1 cup peanut butter or maple almond butter

• 1 1/3 cup protein powder

• Mix together well and roll into balls

2-Ingredient Chocolate Protein Crepes

Makes 1 serving (2 small crepes or 1 large one)

• 1/2 cup egg whites

• 1 scoop Bob’s Red Mill Chocolate Protein Powder

Mix together egg whites and protein powder. Heat a nonstick skillet over medium heat. Once hot, melt a pat of butter or spray with nonstick coconut oil spray. Pour egg batter into pan. Cook just until the edges begin to lift from the pan (about 2 minutes), then flip with a spatula and cook on second side for 1 minute.

Fill with your favorite fillings: nut butter, chocolate hazelnut spread, yogurt, eggs, cheese, cottage cheese or sour cream

Top with your favorite toppings: berries, whipped cream, or whatever else you adore!

Homemade Holiday Gift: Coconut Macadamia Nut Granola

The perfect homemade holiday gift for co-workers and neighbors, these Coconut Macadamia Nut Granola gift boxes are quick, simple and so good. Also great as a party favor, you can make big batches so it’s easy to give these to everyone you know, all season long!

If your like us, your holiday list is long. And that means you’ve got all sorts of people to love. Which is awesome.

But it also means you’ve got all sorts of gifts to give this time of year, and that can get a wee bit stressful.

Because you want to give just-the-right thing. Something sweet and thoughtful. Something unique and useful. Something so good, they won’t want to toss it in the garbage after you go.

With these awesome goals as our goal, we set out early this year to create some unique prezzies that can be made in minutes, but offer up original ideas on great-to-recieve gifts.

These Pecan Pancake Gift Jars make it easy to give a Holiday Morning Breakfast.

And this deeeelicious Coconut Macadamia Nut Granola may just be the best homemade granola you’ve ever homemade. Tucked inside these tiny Chinese Takeout boxes? This may just be the cutest gift you’ve ever gifted.

To make this an extra-simple gift, granola is easy to make in big batches. And here’s a FREE PRINTABLE gift tag. Just click + print and put it on your favorite cardstock. Then package cooked granola in Take-Out Containers like this and tie with a bow.

Click to print PDF.

For added fun, try tucking a little metal or acrylic scoop into to the granola before tying up. It makes it extra fun to open the package and dive right in!

Is homemade granola good for you?

Homemade granola can be good for you or indulgent, it all depends on the ingredients used! Of course, one of the biggest benefits of making anything homemade is you have complete control over what goes into the recipe. Which means you can choose organic, wholesome and healthy ingredients to make the best granola for you.

Is it cheaper to make your own granola?

Ingredients matter here! When making granola at home, a simple recipe can be made for less than many store brands, but cost can quickly add up as higher quality or more ingredients are used.

How long does homemade granola last?

Store homemade granola in an airtight container, in a cool dry spot and it can keep for up to 6 months. If granola is moist, soft or wet, keep in the fridge and enjoy within 1 week.

What can you add to granola?

If you’ll eat it in a cookie or a bowl of cereal, it’s probably good in granola! When making homemade granola, you can boost the flavors with almonds, walnuts, pecans or macadamia nuts, flavored honey or maple syrup, flavor extracts, coconut, chocolate chips, chocolate chunks and dried fruits are all delicious when added to a pan of homemade granola. For best results, stir into the mix jut as the granola emerges from the stove. Unless it’s chocolate—then you’ll want to add that to the granola once it’s cooled.

What is the healthiest granola?

Whole grain oats and real maple syrup is found in every bag of Bob’s Red Mill granola. With delicious flavors and lots of gluten-free options, too, they’re our go-to grocery granolas!

How do you make granola stick together?

With this recipe, honey makes it all stick together…and it sticks together deliciously! Maple syrup can also be used.

Coconut Macadamia Nut Granola

Serves 12

In a large bowl, stir together:

• 4 cups Bob’s Red Mill Oats

• 1 cup Bob’s Red Coconut Flakes

• 1/2 cup Bob’s Red Mill Coconut Sugar

• 2/3 cup chopped macadamia nuts

Small bowl:

• 1/4 cup maple syrup

• 1/3 cup honey

• 1/2 cup melted butter or coconut oil

• 1 teaspoon coconut extract

• 3/4 teaspoon salt

Bake at 350 degrees for 10 minutes and stir. Then for another 11-13 minutes, or until lightly golden. Remove and cool, then toss in:

• 3/4 cup freeze-dried strawberries

• 1/2 cup freeze-dried blueberries

• 1 cup white chocolate chips

Bob’s Red Mill Granola

Holiday Gift Jar: Pecan Pancakes

Holiday Mason Gift Jars make a simple, sweet Christmas present for co-workers, neighbors and friends. With this tested-tried and tasty recipe for pretty layered Pecan Pancakes made with Bob’s Red Mill wholegrain favorites, you’ll have everyone singing merry tunes over breakfast, all season long.

Every year the panic sets in. OMG! It’s the day after Thanksgiving!

What am I going to get the kids for Christmas?

What am I going to get the sisters?

The moms?

The dads?

The hubs?

The neighbors?

The co-workers?

THE SISTERS?!

If you get holiday gifting dread, too, fear not. We’ve got you covered with 2 quick and simple homemade treats guaranteed to be adored by everyone you gift them to. First up…Homemade Pecan Pancakes in a Jar!

Every year when my kiddos were young, our family would attend a lovely outdoor Christmas nativity at a local church, then tuck ourselves inside booths of a favorite diner and treat ourselves to Pecan Pancakes for dinner.

I’ve always associated Christmas with this sweet tradition. It makes me think of time together. Of swirling snow and twinkle lights. Of kids pink-cheeked with anticipation for the coming holiday cheer.

So this year, I wanted to find a way to gift the goodness of this tradition to our favorite friends and family. So we hopped into the kitchen and conjured a totally tasty homemade version, using Bob’s Red Mill pancake mix, oats, coconut sugar and wholegrain flour.

As with every recipe we make with Bob’s Red Mill, we love knowing every ingredient is made with whole grain nutrition and fantastic flavor. Which makes it all the more fun to share, since every time we make something with Bob’s Red Mill, we know we’re making something we can be proud of—from first stir to last bite.

Click to print PDF

To make these jars extra-simple, you can click + print the labels above. Then copy onto your favorite paper. We went with brown kraft paper, but any color you love will do.

Tie with a bow and a sprig of rosemary, and you’ve got a pretty splendid present that makes the best darned Pecan Pancakes you’ve ever tasted.

FAQ’s

What can I put in a glass jar as a gift?

Just about any baked recipe can be made into a gift jar. Take your favorite recipe and layer the dry ingredients, then top off any extra space with “add-ins”. Or use an existing recipe which has been tested for a jar (like this one) and swap out the nuts and chocolate chips for holiday M&M’s or your favorite pancake stir-ins.

How do you make a Christmas jar?

A simple way to turn any jar recipe into a holiday gift jar is to tie it with a big bow and add a sprig of fresh rosemary or faux holly berries. Mistletoe is cute, too!

What makes a pancake fluffy?

A happy combination of flour, eggs and baking powder make for the fluffiest pancakes. The easiest way to ensure a fluffy pancake is to buy a pre-mixed pancake mix, like Bob’s Red Mill Pancake flour.

What is the recipe of pancake?

A basic pancake mix include flour, egg, baking soda, milk or buttermilk. The ratio is important here, so find a recipe that’s been tested for the outcome you prefer. Fluffy, crepey, or flapjackky…every recipe offers different textures.

What are pancakes made of?

Basic pancakes are a combination of flour, eggs, milk and baking powder. For this recipe, we’ve added in a splendid combination of oats, chopped candied pecans and chocolate chips.

What is the best pancake mix?

Bob’s Red Mill products are our families favorite mixes. Their Pancake Mixes makes perfectly fluffy pancakes and can be turned into waffles, too. Added bonus: Bob’s Red Mill has a gluten-free pancake mix. So allergen-friendly eaters can enjoy breakfast, too!

Do pancakes need baking powder?

Yes! You’ll need a leavening agent like baking powder to make your pancakes fluffy and fantastic.

Holiday Gift Jar Pecan Pancakes

Makes 1 jar

in a 1-quart mason jar, layer in this order:

• 1/2 c Bob’s Red Mill Gluten-Free Pancake Mix

• 1 tsp baking soda

• 1 tsp cream of tartar

• 1/4 cup Bob’s Red Mill coconut sugar

• 1 teaspoon pumpkin pie spice

• 1 cup Bob’s Red Mill 1-to-1 Baking flour

• 1/4 cup Bob’s Red Mill Old-Fashioned Oats

• candied pecans, chopped

• chocolate chips

Top with just enough pecans and chocolate chips to fill the jar to the brim. Then cover with lid, tie with a bow and toss that label on. Time to gift! And Happy Holidays!

Baked Paleo Pumpkin Donuts | with Bob's Red Mill Paleo Baking Flour

Paleo Pumpkin Donuts made with Bob’s Red Mill Paleo Baking Flour and sweetened with Coconut Sugar are the perfect dessert for autumn. Baked in a donut pan, this simple recipe bakes up moist and tender. The cakey, pumpkin-spiced donuts are cooled and dipped in a dark chocolate glaze, then topped with crushed pecans. Enjoy with a cup of cocoa or spiced chai, preferably on a porch swing.

Autumn is always the best time to bake. So stop whatever you’re doing, hop into the kitchen and give yourself the gift of a homemade baking session. With these Baked Paleo Pumpkin Donuts, you’ll have a tasty treat real quick. They’re incredibly simple to make, thanks to a paleo flour which has been pre-mixed to perfection. Bob’s Red Mill Paleo Flour is my favorite way to bake up paleo treats which are smooth, tender and moist. Plus, no need to grab 92702 different kinds of flours, because they’ve done all the work for you.

Mix, glaze with a simple chocolate + coconut oil ganache and you’ve got a donut you’ll want to make every autumn.

What flours are paleo?

Paleo flours tend to fall into 2 distinct types: those made with ground nuts (like almond flour, hazelnut flour) and those made from root plants (like cassava, tapioca starch, arrowroot, tigernut). Plaintain and coconut flours are also commonly used in paleo baking.

Which flours are in Bob’s Red Mill Paleo Baking Mix?

Bob's Red Mill Paleo Baking Flour is made with just 4 simple ingredients—Almond Flour, Arrowroot Starch, Organic Coconut Flour, Tapioca Flour. Each of these flours are gluten free and grain-free.

Is coconut sugar allowed on Paleo?

Yes, coconut sugar and coconut nectar are paleo-approved. A natural sweetener derived from coconuts, it offers beneficial minerals and is not as processed as refined sugar. As with all sweeteners, however, it should be enjoyed in moderation.

Are baked donuts better than fried?

Frying donuts tends to increase both fat and calories. So from a nutrition standpoint, baking the dough instead of frying it is a simple way to reduce the amount of fat and calories overall. Baked donuts tend to taste more like an old-fashioned or cake donut. By selecting recipes (like this one!) which have been tried & tested specifically to become tasty baked donuts, you’ll likely find a baked donut is just as delicious as a fried one, with less fat and fewer calories.

How do you make baked donuts?

The easiest way is to bake the batter in a molded Donut Pan. Similar to a muffin tin, but with a center portion which creates the perfect donut shape, this pan makes it easy to turn any cake, quickbread or cookie dough into a donut shaped treat.

What if I don’t have a donut pan?

You can bake this recipe in a mini muffin tin or mini loaf tin and still have great results. Or, make your own donut tin by bunching small balls of tin foil into a bouncy-ball sized round and placing the rounds in the center of a large muffin tin. Spray well with nonstick spray.

How long do baked donuts last?

Most baked goods last in an airtight container for about 1 week. Refrigerate to keep them freshest. And bring to room temperature (or zap in the microwave) before serving for best results.

Paleo Pumpkin Donuts with Bob’s Red Mill Paleo Flour

Makes 12.

• 3 1/2 cups Bob’s Red Mill Paleo Baking Flour

• 3/4 cup Bob’s Red Mill Organic Coconut Sugar

• 1 tsp baking powder

• 1/2 tsp salt

• 1 Tbsp pumpkin pie spice

• 3 eggs

• 1/4 cup melted coconut oil

• 1 Tbsp vanilla

• 1 cup pumpkin puree

• 1 cup almond milk

Glaze

• 1 1/2 cups dark paleo-friendly chocolate chips

• 1 Tbsp coconut oil

Also needed:

• nonstick olive oil or coconut oil spray

• 2/3 cup crushed walnuts or pecans

In a large bowl or stand mixer, combine all ingredients for the donuts, mixing with a whisk attachment until smooth. Transfer to a large plastic bag & snip the corner from the bag. Pipe batter into donut pan which has been well coated with nonstick baking spray. Bake in an oven preheated to 350 degrees F for 17-19 minutes, or just until the center of the donuts has set. Remove and cool.

In a microwave-safe bowl, heat together chocolate chips and coconut oil in 30-second bursts, stirring between, until smooth.

Dip cooled donuts into chocolate, sprinkle with crushed nuts. Place in fridge until chocolate glaze firms. Enjoy!

Protein Flourless Chocolate Mug Cake

Satisfy your chocolate craving fast with this quick and easy mug cake, jam-packed with Bob’s Red Mill Chocolate Protein Powder.

Do you ever have a chocolate craving sneak up on you?

It doesn’t matter where you are, or when it hits, but the second you’ve got chocolate on the mind, you’ve gotta get some!

This chocolate mug cake is the most perfect way to satisfy that chocolate craving in a jiffy. It’s super easy to make, and the good news is you already probably have most of the ingredients in your pantry.

As an added bonus, you can add Bob’s Red Mill Protein Powder to give this personal cake a bit of a nutritional boost.

The Bob’s Red Mill protein powder is SO MUCH MORE than just protein. It is packed with probiotics, has only 2g of sugar per serving, and it’s totally vegan! Not to mention this recipe is completely flour free!

It is the best way to satiate that chocolate craving, and reduce the guilt.

Flour Free Chocolate Mug Cake

• 1 egg

• 1 1/2 tbsp cocoa powder

• 2 scoops Bob’s Red Mill Protein Powder

• 1/4 tsp baking powder

• 1 tbsp melted butter

• 1 tbsp honey or maple syrup

• 1/4 cup almond milk (or half and half)

• Handful of chocolate chips

Combine all ingredients except for the chocolate chips in a mug and stir to combine. Sprinkle chocolate chips on top of batter and microwave for 1.5-2 minutes in 15 second intervals. During the last 30 seconds, check your mug cake and take it out as soon as the center sets and no longer looks liquid. Top with fresh fruit, whipped cream, or anything else your heart desires. Enjoy!

Chocolate-Covered Protein Raspberry Clusters

Tart raspberries bursting with flavor combine with protein-infused chocolate to make the best dessert you’ll ever have. These are the melt-in-your-mouth, decadent treats that will keep you coming back for more.

Have you ever had something at a restaurant, or a dinner party that you crave for WEEKS after you’ve had it?

Like it was so mind-numbingly delicious that you’re prepared to cross the mountains and the sea to get just. one. more. bite.?

That was totally these raspberry clusters. I had them at a dinner party with some friends, and I was fully prepared to leave my life behind if it meant that I could have just one more minute with these suckers.

The raspberries just so perfectly compliment the dark chocolate, and the sweet, chocolatey goodness just makes your whole life better.

So naturally, after this dinner party, I sought out to create my own version. Bonus: I made them better for you with a little bit of Bob’s Red Mill Protein Powder.

Chocolate Covered Raspberry Tarts

Serves 6-8 | 30-60 minutes from start to finish

• 2 scoops Bob’s Red Mill Chocolate Protein Powder

• 10oz bag chocolate chips

• 1 1/2 tbsp coconut oil

• 2-3 cups raspberries

Melt chocolate and coconut oil in a microwave safe bowl in 30 second intervals until chocolate is smooth. Add protein powder and stir until well combined. Pour into silicone cupcake molds and top with raspberries. Cool in fridge until hardened.

3 Easy Ways to Enjoy Muesli

Next time you’re stocking your pantry, make sure you grab a bag or four of Bob’s Red Mill Muesli. This versatile cereal can be enjoyed all year round—hot, cold or “Swiss Style”— and is a great way to start your day with nourishing whole grains. Here are 3 simple ways to make and serve muesli. Brought to you by Bob’s Red Mill.

If you love oatmeal, then you haven’t lived until you’ve enjoy a morning bowl of muesli. Raw oats mixed with nuts and seeds and a splendid mix of dried fruit, muesli is everything you love about oats with the added crunch and flavor kick of happy little add-ins.

And nobody does muesli better than Bob’s Red Mill. Their pre-mixed bags of muesli are made for foodies like you and me. All the best ingredients, and a splendid blend of ready-to-go flavors that will make any morning the best morning ever.

Unlike granola, where the ingredients are baked until crisp, muesli mixes contain raw oatmeal. So a single bag can be served in a variety of ways. Here are 3 favorite ways to enjoy muesli:

1 . Eat it Just Like Cold Cereal.

Yep! Just open the bag, pour into a bowl and top with milk or (better yet) vanilla almond milk. Unlike classic cereal, where I try to keep it crispy and eat it all in 28 seconds stat, I love letting cold muesli sit for a few minutes. The oats soak up the milk while the added nuts stay crunchy. And a spoonful full of all that, plus sweet and chewy dried fruit makes for the best darned morning bowl of all time.

To make: Pour your favorite Bob’s Red Mill Muesli into a bowl, top with milk and your favorite toppings (try dark chocolate chunks and fresh raspberries. So good.)

2. Serve it Like Hot Oatmeal.

Forget those flavored oatmeal packs full of artificial add-ins. Muesli is chock full of all the all-natural everythings you need to create a delicious bowl of flavored oatmeal. No fakey tastes added. Check it: the Bob’s Red Mill Gluten-Free Tropical Muesli has coconut flakes, mango, freeze dried strawberry, macadamia nuts and quinoa flour crisps. Yes. This is about to become the best hot cereal you’ve ever boiled.

To Make: Bring 1 cup of water to a boil, add in 1/2 cup Bob’s Red Mill Muesli. Reduce heat to medium-low & simmer for 5-7 minutes, then remove from heat and allow to sit for 2 minutes before serving. (To make my favorite Berry Berry version, add 1 cup of mixed fresh or frozen berries to the water before adding the muesli. Sweeten with a smidge of pure maple syrup)

3. Make It Swiss Style.

The original “overnight oats”, Swiss-style is yogurt mixed with muesli, refrigerated until morning. At which point, you pull this creamy, nutty custard out the fridge and dive into it with the spoon of a lifetime. Of all muesli serving styles, this is my favorite for summertime. Prep a batch at the beginning of the week and—boom!— breakfast is ready whenever you are.

To make: Mix together 1/4 cup Bob’s Red Mill Muesli with 1/2 cup vanilla yogurt and 1 grated apple. Cover and store in fridge overnight. (I love stirring in a bit of pure maple syrup, too). Top with fresh berries and enjoy!

How Will You Muesli?

With so many serving options, tasty topping possibilities and Bob’s Red Mill ready-made pouches and microwaveable cups full of tried-and-true flavor combos, there are a million ways to muesli. Which will you enjoy for breakfast this week?

Spring Tuscan Farro Salad

Tender spring veggies meets hearty, nutty farro in this quick & simple salad. Full of the best seasonal flavors, discover just how easy it is to add whole grains to your diet with quick-cooking Bob's Red Mill Farro.

What happens when you mix the hearty, nutty, chewy texture of wholegrain farro with the comforting warmth of fresh seasonal veggies, a fresh bite of herbs, sassy sliced strawberries, creamy avocado and the most perfect tahini dressing ever made in the history of ever?

Why this pretty little Spring Tuscan Farro Salad is what you get, my loves.

Grab a bowl. It’s time to cook pretty.

Something about the shift of seasons always leaves me forgetting what I used to like to eat.

Like here we are, staring down Springtime, and suddenly I’m like: wait. I don’t want winter comfort foods, but WHAT DID I EAT WHEN I WASN’T EATING WINTER COMFORT FOODS?!

Does this happen to you?

So blessedly, there is a simple answer. Because Spring is the perfect time for salads.

But this salad is better than a same-old tossed green something-or-other.

Because we flash fry the veggies until warm and soft and earthy. Then toss ‘em all together with wholegrain Bob’s Red Mill Farro, an ancient grain beloved all over the world. But especially in Italy.

And you know, if you can make a dinner that makes you feel like you’ve whisked yourself away to Italy…is that not exactly the sort of dinner you’d like to make every night of your existence?

Oh good, me too.

Perhaps the finest thing about Bob’s Red Mill farro is that it’s incredibly simple to make. Just soak overnight, then boil for 10-15 mins the next day. Or, toss into the instapot and cook real quick-like. Just 10 minutes in an electric pressure cooker and while you chop, those whole grains tenderize. Then everything is ready to toss together in just about 20 minutes.

You’re welcome. I love you.

My people, run to the grocery story, grab a bag of Bob’s Red Mill Farro and whisk your face away to the tastiest Spring Tuscan Farro Salad you’ve ever ever’ed.

You’ll be so glad you did.

Spring Tuscan Farro Salad

Serves 6-8 | 30 minutes from start to finish

FOR THE SALAD:

• 1 cup Bob’s Red Mill Farro

• 2 cups water

• salt and pepper, to taste

• 2 Tbsp oil

• 1 Tbsp garlic paste or fresh-chopped garlic

• 8 mini carrots, quartered lengthwise

• 1 (15 oz) can chickpeas

• 1 bunch asparagus, cut into 2” pieces

• 1 cup fresh peas

• 3/4 cup fresh chopped herbs (basil, dill, cilantro, parsley, fennel)

• 1 cup sliced strawberries

• 1 avocado, pitted, peeled and sliced

FOR THE DRESSING:

• 1/4 cup tahini

• 1/2 cup Greek yogurt

• fresh-squeezed juice of 2 lemons

• 2 garlic cloves, chopped

• 3/4 teaspoon salt

• 1/2 teaspoon pure maple syrup

Place farro in an instapot, add water. Salt and pepper. Cook on manual for 10 minutes, allow to sit for 1 minute then quick-release and drain farro in a strainer under cool water. Set aside.

In a large skillet, heat oil over medium-high heat. Add garlic and cook for until aromatic, about 1 minute. Add carrots and cook for a few minutes. Add chickpeas, asparagus and peas. Stir fry until veggies are heated through.

In a large bowl, toss together veggies with farro, herbs, strawberries and avocado.

In a small bowl, whisk dressing ingredients together until smooth.

Drizzle with dressing. Serve and enjoy!

Why I Give Away My Photos for Free on Unsplash

Want to build a thriving creative freelance career? Then it’s time to rethink the way you’re making money. Here’s why I decided to stop creating for money only, start freely sharing my photography with Unsplash under the Creative Commons license, and how it dramatically boosted my income.

One of the biggest questions I get asked by people just entering the industry of food and photography is how do I get jobs? How do I get my work seen & shared? And lately I’ve been getting this one a lot: how do I become the type of photographer magazines hire to shoot their covers?

From Unknown to Globally Recognized

3 years ago, I was a scrappy work-from-home food blogger. Felt lucky to have patched together a freelance career. Was certain life would always been a frenetic hustle from one job to the next.

But then, I stopped clamoring for cash and accidentally stumbled onto an approach that changed everything: I stopped thinking in terms of scarcity and started sharing some of my work…for free.

The Most Unpopular Decision I Ever Made

When I first found Unsplash, it was a simple one-page feed full of hi-res photos anyone could use for free. I stumbled upon the site while building a website for a friend, and thought it was so profound. Because unlike most free photo sites, these photos were gorgeous.

For someone like my friend, a single mama with big dreams but a limited budget, being able to access photos as beautiful as her vision was game-changing. She could create everything she needed for her brand without breaking the bank. All because a few gifted photogs willingly shared some of their work.

Wow, I thought. I am so grateful for this resource. So grateful, in fact, I want to share, too.

So I started uploading my photos to Unsplash.

Shortly after I began publishing to Unsplash I received this email from someone who had come across my work:

“ I just heard about Unsplash and their "business model" of giving away photography for FREE! If we as photographers get into the habit of giving away our work for free, how long do you think we'll be able to make a living at what we love??? Exactly what do you think you're accomplishing by contributing to a business that so totally does NOT value our hard work, experience, training, education, expertise, etc. What you're doing is devaluing photography for everyone and hurting an entire industry and those who rely on us for excellent photography. Shame on you!”

Clearly the idea of sharing photography for free is controversial. It does take time, money, resources to build and fuel a creative career. Having clients and brands respect that process and value that work is the primary way we freelancers make cash-money.

However, I never saw Unsplash as a way to put myself out of work. I saw it as a way to reclaim my art as a gift, an offering. A way to join a community of creators and say “look at all the beautiful things we can make together.” #communityovercompetition

So I decided to ignore this email and trust my own gut for how to grow my brand. And how to prioritize the values that are important to me.

You will never reach your destination if you stop & throw stones at every dog that barks.” ~Winston Churchill

Since receiving that email, I have received hundreds of emails from aspiring creators, designers, web developers, and authors, thanking me for the photos I share. I’ve read stories about how my photos have been featured in web designs, book covers, news articles, and even iTunes app features.

I wasn’t just giving away my hard work for free. To me, I was marketing, sharing my work, and perhaps even helping new creatives build their brands and products.

And that was enough.

Except that’s not the end of the story.

Because those aren’t the only emails I’ve been getting.

After 2 years of sharing on Unsplash, my work is now downloaded more than 30,000 times per week and viewed by an average of 22 million fans monthly. The site has helped me build a name for myself, and has become a top referral site for potential new clients.

Turns out, when brands see your work and get to know your name, you’re the first one they call when they need something custom created.

Sharing is Smart Marketing

Every week, I now receive dozens of emails from clients who want to work with me because they found me on Unsplash. Here’s one I was extra excited about. Because there are job out there you didn’t even know you were being considered for. But if your portfolio is out there, waiting to be found, it’s possible you may just be in the running for big gigs:

Hey Brooke, Art Director for Delicious Living Magazine here…we really want to start [2019] off on the right foot …and that means collaborating with you! Our goal is to commission and produce our all our covers…And after reviewing a wide range of artists, we know that you're the perfect fit for the job. Looking forward to a prosperous working collaboration.

Two weeks later, I was in contract to shoot 12 magazine covers for a major publication. And it all happened because 2 years ago, I had an abundance of photos and simply wanted to share.

So, if you’re asking how to get your work seen and shared, how to become a big-named professional, how to reach that ultimate goal of magazine covers or published work, my one piece of advice is to share. Put your beautiful creations out into the world, and NEVER let anyone tell you that your art doesn’t belong there. Create abundantly, and take the time to nourish your art. Don’t wait for a client or a job to begin creating. Start now. The sooner you do, the sooner you’ll find clients and companies who need what you are creating.

DID YOU KNOW I JUST LAUNCHED AN ALL NEW DocuVlog?

Discover what A Day in the Life of A Food Photographer is like. Go inside my studio, visit me behind-the-scenes and see what I've got cookin' up. WATCH SEASON 1 of LOVE, LARK NOW.

Wanna nerd out even more? Find tricks, tips and answers 24/7 in my Food Blogging, Photography & Videography Facebook Group. It's free to join!

LEARN FOOD PHOTOGRAPHY

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5 Ingredient Rosemary & Candied Pecan Shortbread Cookies with Santé Nuts

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I’m going to be really straightforward — I am not a cookie person. I’m not much of a sweets person in general. That’s why my mind was blown when I made these cookies, and literally could not stop eating them. Candied pecans are always a winner, and the rosemary adds such a fun twist. Your entire home will smell like the holidays while these bake, and your friends and family will not be disappointed when you bring these to a gathering this season. The best part is how amazingly simple they are.

And stay to the end, because Santé Nuts is spreading the love this season with a giveaway! You’ll be able to catch details on that below.

The Secret Ingredients

There’s really two special things that makes these cookies stand out.

The first is rosemary, which…I mean…you really can’t go wrong with rosemary. It adds this subtle fragrance and flavor to the cookies, and really does a great job bringing out the deliciously sweet flavors.

The second is the candied pecans from Santé Nuts. Oh boy…let me tell you. I had to grab a second bag of these for the cookies, because I realized me and my children had already wholeheartedly consumed the first bag in a matter of minutes. I like to imagine, that in my paradise world, everything I eat tastes like these pecans. They are sweet, buttery, and dangerously addictive.

Put the two together, and you have some seriously killer cookies.

Simple & Sweet

Rosemary and candied pecan shortbread cookies sounds like a fancy pastry you’d pick up at a French bakery, but these are actually the most simple cookies you will ever make.

The candied pecans from Santé Nuts are already prepared to perfection. It’s as simple as chopping them up and adding them to your cookies. No worrying about the sticky, messy, molten hot sugar lava that comes with candying nuts by yourself.

And with a total of 5 ingredients, you’ll be finished before you can “accidentally” eat another entire bag of candied pecans.

Get The Recipe

4 Ingredient Rosemary & Candied Pecan Shortbread Trees

• 1 cup candied pecans from Santé Nuts

• 1 cup salted butter, room temperature

• 1/2 cup granulated sugar

• 2 cups all purpose flour

• 1-3 sprigs of fresh rosemary, finely chopped
  

Preheat oven to 325°F.

Mix butter and sugar together until well combined. Add in flour and stir until barely incorporated. Don’t overmix. Gently fold in candied pecans and rosemary.

Roll dough out to about 1/4 inches thick and use cookie cutters to cut out your favorite holiday shapes.

Bake for 25-30 minutes, on a nonstick baking sheet, just until the edges are barely brown.

Remove from baking sheet and allow to cool before decorating.

3 Ingredient Flood Icing

• 1 cup powdered sugar

• 1/2 teaspoon vanilla (try almond for another fun twist)

• 2 - 2 1/2 tablespoons milk

Mix until well combined. Outline on cooled cookies and allow a couple minutes to harden. Zig zag in center of cookie and allow icing to spread to fully cover. Decorate as desired.

Giveaway!

Santé Nuts is spreading the holiday cheer this season with a giveaway! For all the details, head on over to my Instagram @brookelark to get all the deets.