January 2015: What’s In Your Fridge?

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Q: What are a few things you have stocked in your fridge at all times?

A: I always have fresh squeezed green juice that I make from all sorts of weird combinations of veggies, fruits, roots, and herbs. I juice different foods like bok choy, turmeric root, carrot top greens and parsley and try to drink 8 ounces every morning to cleanse my organs and help my body stay alkaline. I also always have grass fed ghee, salsa, seltzer, and Vital Farms eggs on hand. 

Q: How would you describe your diet?

A: Unprocessed and representative of moderation. I am about 95 percent dairy, gluten, sugar, and soy free. I try to avoid anything that comes in a package, but I also love a good piece of chocolate or some potato chips from time to time. Any diet that is too rigid breaks, and most people suffer from bouncing back and forth between extremes. I like to cook all my meals during the week and then treat myself a little on the weekends. 

Q: What did you have for dinner last night?

A: Chocolate chili in my crock-pot, served over cauliflower rice with avocado, cilantro and hot sauce on top.

Q: Favorite go-to snack?

A: Fresh pomegranate seeds. I eat them like cereal (in a bowl with a spoon). I love the little seeds bursting in my mouth, and they’re an amazing source of fiber and antioxidants. De-seeding the fruit is a whole other experience, but it's worth it. When pomegranates aren’t in season, I go for half an avocado sprinkled with sea salt and a little dollop of salsa where the avocado seed once was; I eat it directly out of the avocado skin with a spoon.

Q: Splurge ($$) item?

A: Raw, organic almond butter. We eat about $20 worth of the stuff every week. And by "we," I mean my fiancé.

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