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As the saying goes, couples that play together stay together. But what about couples that blog together? At GI 365, which stands for Get Inspired Every Day, wife Kari Peters develops the recipes and takes the photos and husband Tyler handles the technical side. This Flathead Valley, Montana-based couple shares a passion for healthy food interlaced with travel and adventure – and it shows on their blog. Their adventurous spirits and culinary passions collide to bring readers glimpses into highly adventurous food. The food section of the blog chronicles Kari’s journey to craft recipes that are both healthy and delicious. She knows that in order to ditch bad eating habits, she must make food that is truly satisfying. The adventure section showcases everything from traversing glaciers to tasting exotic food in foreign places. The lifestyle section contains hacks for everyone: DIY beauty product recipes, tutorials for home projects and insights into happy marriage and rural living. Whether its eating and living clean, exploring new lands or experiencing life to the fullest, GI 365 lives up to its name. We caught up with Kari to learn more about how she got into blogging and what inspires her in the kitchen.
If you could describe your blog in three words what would they be?
I would say food, adventure and lifestyle. We’re a three-part blog, and not many people know that! It’s our hope to show a healthy lifestyle from all angles. We also post about travel to inspire people to get out and be active in everyday life.
What inspired the name GI 365?
GI 365 stands for Get Inspired Everyday! Our blog is about inspiring both myself and others to step outside of the routine and enjoy every minute of life! Even the ordinary days hold lots of inspiration when you start looking for it.
What are the biggest challenges and greatest rewards of being a food blogger?
One of the biggest challenges is making sure my recipes are easy to follow, but it’s also the biggest reward when someone tells me they just found their new favorite easy recipe on our site
Why are you so passionate about eating healthy?
I started out just being passionate about food. But, after a car wreck, I started experiencing extreme bouts of inflammation that would keep me bedridden for days at a time. It was at this point that I dove head first into making healthy eating a priority.
What is your favorite meal of the day?
Every meal! But, seriously, I’d have to say dinner because it’s a chance to unwind, put on some music and just relax with my husband.
One ingredient that you just can’t live without?
Sea salt. Just the right amount of sea salt brings out all the flavors in any dish.
In your opinion, what’s the most overrated ingredient right now?
Probably all-purpose flour. There was a time where I didn’t think I could live without it, but it turns out there’s a world of whole foods out there.
This year I have been trying to eat more…?
Vegetables. I have this bad habit of working right through lunchtime without even noticing, but lately I’ve noticed that having veggies at lunch is a great way to add more colour to your daily routine. One of my favorites is to spiralize a cucumber into a tasty salad. It’s the fastest way to prepare veggies, and cucumber noodles taste amazing with sesame dressing or peanut sauce!
I think everything tastes better with…?
Cheese. I can’t live without cheese.
What’s one piece of cooking advice you’d like to share with our readers?
Always try to buy the best quality ingredients available. Fresh veggies from the farmer’s market taste WAY better than store-bought, and it’s so much easier to eat healthy when it tastes so good!
Do you have any recipes that stand out for being epic fails?
There have been many, but the one that immediately comes to mind was my failed attempt at popsicles. Everything seemed fine until I noticed the texture was like chalk and the flavor reminded me of playdough. So gross!
My favorite kitchen gadget is?
My knives and my Vitamix; there’s almost nothing you can’t make with these two.
One cookbook that you just can’t live without?
Cook’s Illustrated – The New Best Recipe. Everything in this cookbook is truly amazing. The New York Cheesecake is the best cheesecake in life! We make it with an almond flour shortbread crust for a GI 365 twist.
You’re a popular food blogger with thousands of followers. Are there any food blogs that YOU follow?
I love Half Baked Harvest; her photos are so beautiful.
Who would you consider a culinary icon?
Whenever I want to make something outrageously good and really impressive, I turn to my French Laundry cookbook by Thomas Keller. His food is truly unbelievable. I also feel like this answer would be incomplete without mentioning Julia Child and Alice Waters.
Favorite late-night snack?
Chocolate with sea salt!
Sweet or salty?
That’s difficult, but I’d go with salty because again. I can’t live without cheese.
What’s next in your career?
I’m launching my new Bar & Jars e-book really soon, and I hope to have my photography portfolio up on the blog soon as well.
Finally, can you share one of your favorite recipes?
One of the most popular recipes on the blog is also one of my favorites: Creamy Roasted Red Pepper Zucchini Noodles with Goat Cheese. It’s super easy to make and the best kind of comfort food.
Creamy Roasted Red Pepper Zucchini Noodles
Creamy Roasted Red Pepper Sauce:
- 2 roasted red peppers, weighing 8 ounces total
- 1 Tablespoon extra virgin olive oil
- 2 ounces of soft goat cheese, (usually labeled chevre)
- 1 Teaspoon sea salt
For the Zucchini Noodles:
- ¼ cup extra virgin olive oil
- ½ cup minced onion
- 2 cloves garlic, minced
- 1 Teaspoon sea salt
- 2 pounds zucchini, ends cut off and spiralized or cut into ‘noodles’
- Add the 2 roasted bell peppers to the blender with the rest of the sauce ingredients, and blend until smooth.
- For the zucchini noodles, heat a large 15″ deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic – sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated.
- Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.
Tips: To spiralize the zucchini for this recipe, I used the smallest blade. You can use jarred bell peppers or make your own for this recipe.
Check out Alexis Nilsen’s blog Cow Crumbs where she is proving one recipe at a time that gluten-free can be so much more than rice flour and tapioca starch.