My ‘What’s in My Fridge?’ Interview
by Amanda Russell
I was recently interviewed by New York City’s popular website ‘Well & Good’ (http://www.wellandgoodnyc.com/); the subject: MY Fridge! I wanted to share my interview, because I am commonly asked questions about my own diet, so what better way to share with you than to give you a snapshot (literally) of my fridge. See below for my Q&A.
Q. You have lots of veggies: broccoli, tomatoes, peppers, avocado. How do you like to prepare them? How often do they work themselves into your diet?
A. I’m obsessed with veggies! In fact, I love them so much, I hardly go a day without them. However, I like them cooked versus raw (although I know you lose some of the nutrients when you cook them) so I try to only cook them lightly. A little ‘dante’ is as good for veggies as it is for pasta!
My favorite way to eat veggies is to stir fry them. I don’t play favorites and am always changing up the mix. I basically throw in whatever veggies I’m in the mood for. Lately I’ve been doing a lot of broccoli, pepper, onion, mushroom and eggplant stir fry. I cook it in peanut oil and Bragg’s Amino Acid liquid – so yummy!
If I’m in a rush and just need a snack, I’ll throw any veggie into my magic bullet (blender), add a little almond milk and make a creamy puree.
Another favorite is to throw eggplant or any of these veggies on a baking sheet, drizzle with a little olive oil, pepper, garlic and bake to your liking!
Q. What’s in the containers on the top shelf??
A. Top middle shelf: homemade summer crab salad. I mix crab meat—or tuna—with olive oil, lemon juice, chopped onions, and parsley. It’s super yummy in a sandwich, on crackers or a salad. Top left container: washed Brussels sprouts. I often throw them in my egg scramble in the morning or in my minestrone for lunch. Top right container: Fish. I always have fresh fish ready to grill or bake.
Q. Are those limes on the top shelf? What do you like to use them for?
A. No, that is actually bok choy. I add it in to my stir-fry’s for flavor. BUT I do have lots of lemons. I love hot water with lemon to start my day. It’s like a tooth brush for your inside!
Q. How does yogurt factor into your diet?
A. I have a dairy allergy, but due to the probiotics in yogurt, I can have that. I LOVE it. I mix it with fruit, granola and most recently I’ obsessed with Health Warrior Chia Seeds. Sometimes I substitute milk in my smoothies for yogurt, it makes it much thicker!
Q. Chia seeds, huh? Why do you eat them?
A.?I like that they give me sustained energy throughout the day and are a very nutrient-dense food. I add two to four tablespoons to my smoothies, yogurt, or morning cereal. They’re low in calories relative to the amount of antioxidants, fiber, and calcium they contain—not to mention their protein and essential fatty acids.
Q. You have almond milk. What do you use it in? Have you scaled back on dairy?
A. I’m allergic to dairy, so I had to find a substitute. I’ve tried every form of milk from hemp milk to rice and soy milk. For me vanilla almond milk is a dream. It’s creamier and tastier than anything I’ve ever had, it tastes like a desert, but only has 90 calories/cup (I drink the sweetened kind, the unsweetened is a little watery for my palette).
Q. Speaking of sweetened beverages, check out your Champagne!?
A. I believe in everything in moderation. Life is too short to deprive yourself. Some people love beer, others wine. I enjoy my bubbles—whether it’s a rainy Monday evening or a Saturday night celebration.
Q. And the coconut water??
A. Every day! I always have it before a hard workout and then after to replenish the electrolytes lost
Q. I see eggs. How often do you eat them and how?
A. Eggs are my best friend. I usually hard boil a big batch once a week and grab a couple every day on my way out the door and pop one or two throughout the day for a snack. When I’m home for breakfast I make omelets, or veggies/egg scrambles. I’ll put everything but the kitchen sink into the pan with my eggs!
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