Foodie Chap talks 'The Vibrant Life' and beyond with Amanda Haas

Amanda Haas joins Foodie Chap
By KCBS All News 106.9FM and 740AM

Amanda Haas is a Bay Area based cookbook author, recipe developer, and brand ambassador for companies including Traeger Grills and Whole Foods Market.  Her newest cookbook, The Vibrant Life: Eat Well, Be Well (Chronicle Books), is available wherever books are sold. Aside from recipes & cooking tips the book also includes chapters on yoga & sex - not in that order of course but covers all things around a VIBRANT LIFE! It’s a healthy read that I highly recommend and perfect to kick start your life this new year.

Amanda has been featured in publications and media outlets including Sunset Magazine, Taste of Home, The Everygirl and now right here with Foodie Chap on KCBS.

I am honored to call Amanda a friend plus my go to Chef pal for all things entertaining.

We joined forces recently for a Chef demo for KCBS listeners and now we are reunited to talk the VIBRANT LIFE for 2020.

“My one tip for the new year. Cook at home more. It’s more affordable, more satisfying and whatever it is usually tastes better when made at home.” says Chef Amanda. See Chef’s Wild Rice Salad recipe below. Perfect healthy dish and easy to make.

Enjoy good food cooked at home and with good company this coming year. As for New Year resolutions take baby steps, tweak your life a little but as Chef Amanda says “a little change here and there can go a long way”. As for me I do indeed plan to cook more at home, take calls while walking and not sitting at a desk and rise early to see as many sunrises as sunsets!


For more about Chef Amanda Haas and her VIBRANT LIFE book, visit her website:

WILD RICE SALAD By Chef Amanda Haas

“I’ve heard that when we’re taking good care of ourselves, our bodies crave what they need. Well mine must need whatever is in this salad, because I find myself dreaming about it weekly! I’m also in a phase where I like to combine sweeter, richer foods like sweet potatoes and squash with a tart punch of citrus to balance things. This salad hits all of the right notes, and because it’s served at room temperature, you can make it the morning of and enjoy it all day long!”


1 1/2 cups [255 g> wild rice

Kosher salt

2 1/2 lb [1 kg> butternut squash, peeled, seeded, and cut in 1/2 in [12 mm> dice

2 Tbsp extra-virgin olive oil

2 tsp fresh thyme leaves

Freshly ground pepper

1/2 cup [90 g> dried tart cherries

1/2 cup [60 g> shelled pistachios, toasted and chopped

1/2 cup [15 g> chopped fresh mint

3 green onions, white and light green parts only, thinly sliced

1/4 to 1/2 cup [60 to 120 ml> Lime Vinaigrette (recipe follows)

To cook the wild rice, place in a 4 qt [3.8 L> saucepan. Add 3 cups [720 ml> of water and a generous pinch of salt. Bring to a simmer, stir, and cover. Reduce the heat to low, and cook until the rice is still a little chewy but not hard, about 40 minutes. If there is any liquid left in the pan, strain the rice. Place it on a sheet pan to cool to room temperature.

While the rice is cooking, preheat the oven to 425°F [220°C>. Combine the squash, oil, and thyme on a baking sheet, season with salt and pepper, and toss to coat. Spread in a single layer. (If necessary, use a second baking sheet.) Roast until the squash is golden and beginning to crisp, about 40 minutes. Transfer to a wire rack and let cool.

In a large bowl, combine the rice, squash, cherries, pistachios, mint, and green onions. Drizzle with 1/4 cup [60 ml> of the vinaigrette and toss to combine. Season with salt, pepper, and additional vinaigrette as needed. Serve.

Lime Vinaigrette

This vinaigrette is wonderful over peaches and arugula with a little goat cheese. It’s also a delicious marinade. Add a little chipotle in adobo sauce for heat.


Makes 3/4 cup / 180 ml


1/4 cup [30 g> minced red onion

1 tsp grated lime zest plus 1/4 cup [60 ml> fresh lime juice

1 Tbsp honey

Kosher salt

Freshly ground black pepper

1/3 cup [80 ml> canola oil


In a small bowl, combine the onion, lime zest, and honey. Slowly whisk in the lime juice to dissolve the honey. Season with salt and pepper. Let sit for 10 minutes, so the lime juice softens the red onion a little. Slowly whisk in the oil. Taste and add more salt and pepper as desired. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.