Healthy Eating | The Dinner Special podcast

116: Monique Volz: How Healthy Food Doesn’t Have to be Boring

March 30, 2016 by Gabriel Leave a Comment

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Ambitious Kitchen

Monique started her blog at the end of 2011 to share her love of healthy, nutritious food and baking, and in less than three years was able to quit her full-time corporate job to work on Ambitious Kitchen full-time. Most of Monique’s food is geared towards those with active, healthy lifestyles, and she enjoys getting creative in the kitchen with unique ingredients – pairing different flavor combinations and playing with gluten-free and vegan recipes. She’s been featured in The Huffington post, Buzzfeed and Today.com just to name a few.

I am so psyched to have Monique Volz of Ambitious Kitchen joining me here today.

(*All photos below are Monique’s.)

On Finding Time to Write About Her Food Adventures:

I think it has always been a goal of mine to start a blog. I just didn’t know where to begin, and so it took me about six months to get the guts and just say, “Okay, I need to start this.”

I worked a lot on my site on the weekends or after work. To be honest, it became this passion project, something that I just really, really enjoyed. So I’d come home and make a recipe, and then I’d photograph it really quick, and then I’d put it on my site. It was just learn as you go.

I was very familiar with the social media so that wasn’t a really big deal for me. But when I first started, I had no intention of blogging full-time. It was just really this thing that I really, really loved. I wanted to share my passion for food and nutrition with other people. It was about two years when I thought, “Okay, maybe I could do this full-time.” It involved me really working on it, every single night after work pretty much, and my weekends were devoted to photography and recipe testing. So it was basically working two full-time jobs for a long time.

The photography was a huge thing because I took one photography class in high school, and I was pretty good with it, but I had no idea what I was doing. I think it was about a year into my blog when I bought a Canon DSLR and started taking shots that were a little more professional. Before I was taking it with my point-and-shoot, and things were blurry. And I think no one really cared at that point. I got my professional camera, and things really changed, and I had to really pay attention. The whole editing process, it can take up to two or three hours. So that was really time consuming for me, and I had to learn how to, I guess, get that time down so that I was able to still blog and have my job.

On Turning Her Blog into Her Full-Time Career:

I really had to be strategic about what I was doing on social media. So that meant scheduling out my Facebook posts, scheduling out things on Pinterest and on Twitter. That was a really critical step, and then just making sure that I had a content calendar for myself. When I first started, I would just post whenever I felt like it, when I had time. Once I started committing to three posts a week or even more than that, I saw my traffic increase tremendously. It was crazy growth. I think that was a step in taking it full-time and also being organized and financially ready.

I thought about it every day for six months, and I remember I would complain about how much I didn’t like my job and how much I wanted to blog full-time. I think it just took a lot of courage to be able to do it. And so after six months of complaining, one day, I really didn’t have a plan. I was going to wait three more months, and then one day, I was just like, “Okay, if I’m going to do it, I’m going to do this.” So I went into my job, and I handed in my two weeks, and that was it, never looked back.

On Her Passion for Health and Fitness:

It was definitely something I picked up along the way. I really wasn’t conscious about the food that I was putting in my body until about my junior year of college. I was just at a point where I had gained weight. I was unhappy with the way I looked. I was not very confident. For me, it was this breaking point where I was like, “Oh my gosh, I can’t keep eating ranch or ketchup and french fries all the time.” So really for me, I had to teach myself about nutrition. I read every single women’s fitness and nutrition magazine out there. I purchased books. I just taught myself how to make healthy, wholesome meals. That was really my foundation. I don’t have a professional background in nutrition, but it’s very much become a passion of mine.

On a Misconception of Eating Healthy:

I think that people think that it’s really, really boring, and just because it’s ‘clean eating’ or ‘healthy eating’ that it’s just a chicken breast and asparagus and a sweet potato every single night. That was what I thought about it. It was just like, “It’s so boring. You can never have a burger,” but that’s not necessarily true. I think you can make really beautiful, healthy food, and it’s all about having nutritious ingredients.

When I first started, I was using a lot of sugar-free things because I thought that that meant that they were healthy, and I think a lot of people might think low-fat or sugar-free, but as I continued to learn about food and health, I learned that it’s good to have those healthy fats like avocados and nut butters and coconut oil and lean meats and vegetables. So that was a really big step in learning how to eat healthy for me.

You can be healthy and have nutritious food, but it doesn’t have to be boring. You just have to figure out a way to make the ingredients work for you.

On a Simple Way to Start Eating More Healthy:

I think the simplest way is probably meal prep, so making a list and going to the grocery store prepared so that you’re not buying a bunch of things that are unnecessary. What I like to do is plan out my meals before I go to the store. So I’ll say, “Where are all the ingredients I need? How can I make this meal a little more nutritious? Maybe adding in spinach to pasta,” or something like that. That has been a game changer for me.

On Her Summer Sweat Series:

I have a really good friend named Lee, and she also runs a blog called, Fit Foodie Finds. We’ve been friends for a few years. We both grew up in Minnesota, and one time we were on this vacation together, and we just thought, “Oh my gosh, what if we put together a fitness and nutrition program and just see what people thought about it?” We started the Summer Sweat series back in June. It was a six-week challenge, and people were just so in love with it. It came with meal plans. There were a bunch of different workouts. We worked with a personal trainer. So it was just something fun and different and a great way to bring traffic to both of our sites during what we call the summer slump where everyone’s outside and not on the Internet. So yeah, we’re doing it again this year, and we’re really, really excited.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I was a fan of Food Network Star for a really long time. Anytime that Food Network or Cooking Channel was on, I would watch anything on there, but Food Network Star was probably my favorite.

What are some food blogs or food websites we have to know about?

I really, really love What’s Gaby Cooking, and she has just a really great approach to healthy and indulgent food, and beautiful photography. You can pretty much find any recipe you’re looking for. FoodieCrush is another great one. If you like baking, Sarah of Broma Bakery who I think has already been on your site, is a very good friend of mine, and for healthy recipes, Skinnytaste is another good one.

Who do you follow on Pinterest, Instagram, or Facebook or Snapchat that make you happy?

I really like following Andie Mitchell. She wrote a book, a memoir actually, and she’s just really inspiring and just a fantastic woman. It’s been so fun to follow her journey. She’s lost over 130 pounds and is just truly inspirational. So I follow her on Instagram, and then also I follow her blog.

What is the most unusual or treasured item in your kitchen?

I have an avocado slicer. It’s really helpful, so I don’t have to do it with my knife and chop off my hand when I’m try to get the pit out. It does it all for you.

Name one ingredient you used to dislike but now you love.

Olives. My brother told me when I was a little girl that olives were, I think he said snails. I was five and I believed him for the longest time. Every time I looked at olives, it was just gross to me, but now I love them, especially black olives. I love putting them on my pizza and in my salads.

What are a few cookbooks that make your life better?

I have a lot of cookbooks. Skinnytaste, she has the website and she also came out with a really great cookbook. I love it because my boyfriend tends to not eat healthy but it has a lot of healthy meals, so we cook from it. Another great one is, Back In The Day Bakery cookbook. It’s just a fun baking one. There are a lot of cakes and cookies and pies, so I always use that for when I’m baking for my family and special occasions. I think those are my go-to’s.

What song or album just makes you want to cook?

Anything by Florence and the Machine. She’s amazing.

On Keeping Posted with Monique:

I would say either Instagram or Facebook.

102: Erin Alderson: Moving From Fast Food to Healthier Eating

December 23, 2015 by Gabriel Leave a Comment

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Naturally Ella

On her blog, Naturally Ella, Erin shares seasonal vegetarian recipes that are pantry-inspired and favorite recipes that are simple, fresh and exciting for her family. She’s written two cookbooks, The Homemade Flour Cookbook and The Easy Vegetarian Kitchen.

I am so happy to have Erin Alderson of Naturally Ella here on the show today.

(*All photos below are Erin’s.)

On Her Journey From Fast Food to Fresh and Seasonal:

It’s definitely been a long journey, but one I’m glad I took. Through high school and part of college, we were a middle-class family who was always on the go. Had a lot of activities after school, during school and it just seemed like we never really had time to cook. Looking back I think we probably did have time. But like most people it’s just convenient to eat out and grab food as we go.

It wasn’t until in between my freshman and sophomore year of college that my father had a heart attack and had a quadruple bypass. He survived it all but it was definitely a wake-up call for my entire family. After that we changed our diets and we haven’t looked back.

On Getting Started to Eating Healthier:

Baby steps. Definitely baby steps. Instead of eating out every day I’d eat out three times a week. I just stepped back slowly but surely. There were things I didn’t like at first. I didn’t always eat a lot of vegetables as much as I should have. It took time. It took time to really grow and get the process down.

I thought it might have been easier than I expected. I definitely had it built up in my head thinking that, “Oh, I’ll be able to do it. It won’t be that hard.” But it definitely was a day-by-day experience and there were a lot of temptations and challenges around every corner.

I feel like a lot of time people think, “Oh, health food. That must mean salads.” And really I don’t know. I love eating whole grains I do a lot of noodles. Again everything in moderation. You can have a lot of fun with it.

On Some Good Resources for Starting to Eat More Healthy:

I think blogs are awesome. A lot of the healthier food blogs because there’s just so much inspiration. And a lot of times those I feel like are recipes that people can really dig into.

Any of the Michael Pollan books are really a kind of good, swift kick in the rear. Because you read them and think, “Okay. This is why I should be doing this.” Mark Bittman is also a good resource. I think he’s the one that has the cookbook, How to Cook Everything.

I feel like those books can really be go-to references. They don’t have to be something that you read cover to cover. It’s just something that you can say, “Hey. I feel like trying this.” And you can go and dig into it.

On Her Blog:

Originally I started as a healthy baking blog way back in 2007. This was towards the beginning of my healthy eating journey and I wanted to share. For whatever reason I thought blogging sounded like fun even back then.

But I soon realized I didn’t like baking. And I fell in love with cooking. And that really took hold when I joined a CSA. And it was one of the ones where I could go out and pick. Every week I’d go out to the farm and I’d get to pick the produce that was ready. So I was getting my hands dirty.

It just really felt like connecting me to my food more. And forcing me to… instead of making a list of recipes and then going grocery shopping it was forcing me to say, “Okay. This is what I have. What can I make?”

It definitely opened my eyes to different varieties of things. I tried new things. Like kohlrabi was something that I would have never bought at the store but because it was there I tried it. And you learn about it and while sometimes at first you don’t like it. You can try it a different way and prepare it a different way. I think it’s a lot of fun.

In fact in the early days I would come back from the CSA and photograph everything. And I’d say, “This is what I got from the CSA this week.” And then the recipes would be based on that. That’s when my blog really turned seasonal.

On Essential Pantry Items for a Healthier Diet:

I always say that people need a couple, two to three, different kinds of grains. If you’re a grain-eater. Obviously I know there are some diets out there that people don’t eat grains. But for my purpose I’m going to say a few grains. Quinoa’s always a nice one to have because it’s quick-cooking. I love brown rice. That’s a good base for things. I usually have some millet and oats on hand.

And then you need some legumes. I love black beans, chickpeas and lentils. I usually have one of each of those. When I say pantry-inspired, those are really the items that I’m thinking of.

On Her Cookbooks, The Homemade Flour Cookbook and The Easy Vegetarian Kitchen:

The first one the publisher actually reached out to me and said, “Hey, we think that you would be a really good fit for this concept we have. Would it be something you’re interested in?” At first I’m, “Oh my gosh!” I’ve talked about milling flour. I had a lot of grains but I’ve never really put the two together. The more I thought about it, I was like, “No, this is a really good extension of my brand because a lot of times these are the ingredients I have in my house anyway. So what a cool way to show a second use for them.” So that concept was interesting for me.

Then the second book was an idea that I had been playing around with for a while. Because it kind of goes back to that seasonal, “I have these things, what can I do with them?” And so for The Easy Vegetarian Kitchen, it’s 50 base recipes that you can build upon with whatever you have. And so I keep it really open-ended but I do give some examples of what to do per season.

On Being in the Kitchen as a New Parent:

I don’t blog full-time. I have never actually blogged full-time. Naturally Ella has always been my secondary thing that I do and I’ve kept up.

But as of January it’s going to be my full-time because with having Mack around I’ve found that I can’t continue to do about three different jobs. So I’m going to focus solely on the blog. I have been spending quite a bit of time in the kitchen. Primarily during nap times and on weekends when my husband’s home.

But he actually loves being in the kitchen. I put him in the bouncer and I set him up on the kitchen island. And he loves to watch and really enjoys just being there. So that’s nice. It’s been very helpful.

My husband and I’ll even put food up to his nose and say, “Hey, this is mint.” And there was one time that he accidentally got parsley in his mouth and that was a really funny experience. Because he was, “Wait a minute, what is this?” We’re really looking forward to when we can start solid foods and have him experience all of that.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

We don’t have cable. We only have antennae. AI still watch shows like MasterChef. I love Junior MasterChef just because I love seeing the eight-year-olds and the 10-year-olds just get in the kitchen. I think it’s really inspiring for kids to see other kids be in the kitchen. And hopefully grow a generation that’s used to cooking.

What are some food blogs or food websites we have to know about?

I love blogs. I’ve met a lot of friends through blogging. But the blogs I’m loving right now, who are doing some really creative vegetarian cooking, are, The First Mess, With Food + Love, Cookie and Kate, Love and Lemons. I’m sure there’s about a dozen more I could name, but those are the four that I really love.

Who do you follow on Pinterest, Instagram, or Facebook or Snapchat that make you happy?

So on Instagram, I love following The Fauxmartha. She has a two-year-old at home who sometimes you see little hands in her shots. And I just love that.

What is the most unusual or treasured item in your kitchen?

I have a giant stoneware bowl that is made from a company where I used to live. And it’s a pottery place that’s no longer in business. I just love it. Because I feel like you can’t buy bowls like that anymore.

Name one ingredient you used to dislike but now you love.

Oh. So many. I’m going to have to say goat cheese. For the longest time I was scared of any cheese that was white because I thought it was goat cheese. But now I love it.

What are a few cookbooks that make your life better?

First and foremost, The Vegetarian Flavor Bible is pretty much how I develop recipes. It’s so great because you can look up an ingredient and get other ingredients. And I love both of The Sprouted Kitchen’s cookbooks. There’s a new cookbook out called, Rose Water and Orange Blossom. That’s a Mediterranean/Lebanese cookbook and it’s just wonderful.

What song or album just makes you want to cook?

Yo-Yo Ma did a collaboration with a few bluegrass artists. And it’s called, The Goat Rodeo Sessions and it’s my favorite one especially this time of year. It gets me in the mood to get in the kitchen and cook.

On Keeping Posted with Erin:

Instagram. I am all about Instagram these days.

068: The Food Gays: Sharing a Taste of Vancouver

August 17, 2015 by Gabriel 2 Comments

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The Food Gays

Adrian and Jeremy love food, photography, and social media. And on their website, The Food Gays, they share healthy and tasty recipes as well as food news in and around Vancouver, BC, Canada.

I am so happy to have Adrian Harris and Jeremy Inglett of The Food Gays on the show today.

(*All images below are Adrian and Jeremy’s.)

On How They Met:

Adrian: We met I think maybe close to six years ago.

Jeremy: Yup, we met through a friend.

Adrian: Through a mutual friend at a random party that neither of us were planning to go to.

Jeremy: We went anyways.

Adrian: And we didn’t really know anyone there other than the host. So yeah, we kind of just gravitated towards each other, and we’ve been hanging out and . . .

Jeremy: Doing our thing ever since.

On Collaborating on Their Blog:

Jeremy: So it was probably July of 2012 when we decided to pursue the food blog, not really knowing what we were getting ourselves into.

Adrian: We were just wanting to find a hobby to do together, something fun. I was blogging previous to this, doing a fashion arts kind of blog, and I think Jeremy was tired of me being on the computer all the time. So we thought we’d put our heads together and was like, “What do we both like?” And we were already cooking a lot at home and doing that, so we just started it not really knowing what was going to become of it, just something fun to do as a hobby.

Jeremy: Baking is kind of a specialty. So it just goes back to my roots. My grandma used to be a baker, and there are probably three or four other bakers in my family too. So it’s just in the family, and I feel comfortable with it.

Adrian: I guess I’d always been cooking too. Even as a little kid, I was in the kitchen making weird snacks and that kind of thing, left to my own devices probably a little too much. But I never ever thought that we’d have a blog, that it just started really organically. Neither of us had any sort of preconceived notions of . . .

Jeremy: What it’s gonna look like…

Adrian: . . . what it’s was gonna be…

Jeremy: what we’re gonna post in a month.

Adrian: Yeah, it’s really evolved a lot from three years ago, for sure.

On Their Separate Roles for the Website:

Adrian: We don’t really have anything set in stone, but we’ve, I guess, gravitated towards what . . .

Jeremy: we enjoy most.

Adrian: Or what each other’s strong suits are. So Jeremy’s definitely a lot more about the analytics and the planning and . . .

Jeremy: organizing and making sure things are up.

Adrian: And I’m probably more gravitated towards the styling and photography.

Jeremy: And then we work together on recipes and in the kitchen, so it’s intertwining. It’s a good nest.

Adrian: We pick up where the other leaves off. Because it’s hard, right? Being a blogger . . . We don’t need to tell you. It’s like there’s so much involved, and you don’t necessarily think of all of that when you’re first starting.

We definitely worked our way through it.

Jeremy: There’s no way I was thinking about analytics week 2 of our Food Gays. It was just like, “What am I gonna tweet about?” and “Who should I follow?” and stuff like that.

On Deciding What to Make for the Blog:

Jeremy: Depends on the season.

Adrian: Yeah, nowadays probably, it’s really seasonal for us. We cook a lot with fresh plant-based ingredients, I guess you could say, so what’s fresh at the market. I really love farmer’s markets and going at least once or twice a month and getting inspired…

Jeremy: Sometimes once a week.

Adrian: Well, depending on what we can afford. But I don’t know. I guess before we were very much just cooking . . .

Jeremy: to experience cooking and to get to do that.

Adrian: I guess now we are probably trying to be more creative and inventive with flavor combinations and what can we come up with and that kind of stuff.

On Their Blogging Process:

Jeremy: First, create, of course. I think I’ve tested out a few things over the couple of years, but I think right now we’re doing the Instagram test first.

Adrian: Yeah, a lot of times, we’ll post stuff to Instagram now because that’s where we really put our primary focus in the past few months. So we’ll put something up and if it gets a lot of interest, then we’re like, “Okay, that’s definitely worthy of a blog post,” and we’ll then go to the next steps.

But generally, if we do post our recipe to the blog, we’ll try to have tested it a few times at least and make sure it’s a solid recipe because that’s important too, that you’re putting something out there that’s going to work for people. But it’s different every time, I guess.

If we were doing it, say, for a client or something, if it was a sponsored post, then there would be a lot more involved time-wise.

Adrian: I really focused a lot in the last few months practicing, and Jeremy definitely is very important part of the process though. He’ll tell me if something’s not working or if I can’t figure something out.

Jeremy: “Do this there. Try this.”

Adrian: Or use his hands a lot in the shots.

On Misconceptions about Healthy Food and Healthy Eating:

Jeremy: That it’s all green and boring.

Adrian: We really try and show people that it can be fun and that you can really make fun interesting things and use new ingredients. I think it can feel really limiting for people.

We’re not vegetarian, and that’s why I think we can have so much fun with it. But for those who are and who have food allergies and limitations that way, it can feel really like the same thing. I think you can get into a bit of a food rut. So, yeah, I think that’s our biggest thing, just that it can be different and you can have fun with it and have great, amazing flavors.

Adrian: And get to know your farmers too because that starts to inspire you too.

Jeremy: Yeah, he’s glad to know this really, really wonderful woman for his edible flowers.

Adrian: I’m talking about her flowers all the time.

Jeremy: Well, eating-out option is kind of hard in itself.

Adrian: Yeah, I think eating out can be a challenge.

Jeremy: You’re not gonna go out and buy a nine-dollar salad when you can easily make a three-dollar salad at home and that can fill you up.

Adrian: I think pick your splurge moments, I guess. We definitely eat junk food, and not everything that we eat is on Instagram. And then we have just regular routine meals and stuff.

Jeremy: But just incorporating it into your routine is just a good way to do it.

Adrian: Just start slow. Just start somewhere.

And cut down on your meat. That’s something that we’ve done a lot. We love protein still, and we’ll eat it maybe a few times a month now, as opposed to it being like it felt like it needed to be every single night of the week. That, with the side of your vegetables.

If you shift your focus . . . And I think cookbooks. Cookbooks and blogs, that’s a really great way because a lot of the work is done for you. You don’t need to sit and worry about trying to come up with something super creative. Just go online and find it. Someone’s done it. Try it out.

On the Food Culture in Vancouver, BC Canada:

Adrian: You can probably find a little bit of everything here. For someone who’s really well traveled, maybe Vancouver still has a lot of growing to do, but in a lot of ways, if you’ve been here or if you’re from here, you know it’s a bit of a small town. So in that respect, we do have a lot of options, and we’re spoiled.

Jeremy: There’s still a lot of restaurants that we have never been to.

Adrian: People ask us where we should go eat, and we’re like, we haven’t dined out probably, nearly . . .

Jeremy: as much as we used to.

Adrian: Yeah, nearly as much as we used. Can’t keep up. It’s like a full-time job.

On Breakfast, Lunch and Dinner in Vancouver:

Adrian: I think breakfast, we’d probably say Café Medina.

It’s a good solid spot. Go early so you’re not waiting in line for too long. But they do a really good breakfast.

Jeremy: Lunch, there’s this really cute spot, Japanese spot, Basho Café. They do these lunch sets, so you get three little pastries, or two pastries.

Adrian: Yup, and some soup.

Jeremy: A lunch bowl and a soup and a drink.

Adrian: It’s made by this little Japanese family. It’s super authentic, really, really good, just solid home-cooking lunch. And dinner, we’d probably say Kessel&March. That’s one of our favorite restaurants.

And we live in the distillery and brewing district of Vancouver, so there’s literally within a 15-minute walking span four or five different places that you can go drinking.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Jeremy: MasterChef Canada.

Adrian: Love Nigella Lawson, which I mentioned, Nigel Slater.

Adrian: Oh, and we just started watching Food Network Star, which is just ridiculous, but… Cutthroat Kitchen.

What are some food blogs or food websites we have to know about?

Adrian: I’m sure you probably know about a lot of them, but stuff we love, Feed Feed, that’s a really great place for just dinner inspiration. Artful Desperado, yeah, we love him. And then we’ll give Baked a shout because we just started contributing for Baked, the blog, so that’s a really good baking website.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

Jeremy: I really love Dennis The Prescott stuff.

Adrian: Yup, Dennis Prescott, for sure. Again, Feed Feed for sure, Artful Desperado, Molly Yeh, I am a Food Blog, Vanilla and Bean…

Jeremy: Just to name a few.

What is the most unusual or treasured item in your kitchen?

Jeremy: Ironically, the appliance we didn’t use for maybe two years, which we’re now using almost every other day.

Adrian: The pressure cooker.

Jeremy: Yeah, steam pressure cooker.

Adrian: And we just got it and we never used it, and then it sat there for literally two years. We finally figured out how to use this scary-looking object, and yeah, it’s really great.

Adrian: We make dog food for our dog, so we have to steam vegetables.

Jeremy: It just keeps all the nutrients in the vegetables that we’re cooking for him and because we only feed him real food.

Name one ingredient you used to dislike but now you love.

Adrian: Mine would be cilantro.

Jeremy: Blue cheese for me. It was too pungent to eat before, but now I can just eat it, no problem.

What are a few cookbooks that make your life better?

Adrian: Definitely Ottolenghi’s cookbooks Plenty, Plenty More. Those are two really great ones. Sunday Suppers, love that book.

Jeremy: My school pastry book, that’s good resource.

Adrian: Yeah, Jeremy has a lot of books from school, and then we’ve got this Seven Spoons cookbook. We haven’t cooked from that yet, but it’s a really beautiful one. We actually laid off the cookbooks in the last few months because I kind of went a little crazy.

It’s like an addiction in itself.

What song or album just makes you want to cook?

Adrian: Right now we really love Galantis’ “Peanut Butter Jelly.”

It’s such a good song. They just released the album. It’s very good.

On Keeping Posted with The Food Gays:

Adrian: Definitely, Instagram’s our number one platform.

But Twitter, Facebook, we’re pretty much on all three, and we’re trying to post more recipes to the blog. So definitely, check us out there more, where you can expect more recipes this summer.

017: Phoebe Lapine: How to Up Your Wellness by Cooking Healthfully

March 25, 2015 by Gabriel Leave a Comment

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Feed Me Phoebe

Phoebe is a cookbook author, private chef, culinary instructor and caterer. And on her blog is where she shares her healthy comfort foods and gluten free finds. She has contributed to Food52, Serious Eats and the Huffington Post. And has been featured in O Magazine, Cosmopolitan, and Food and Wine, just to name a few.

I am so excited to have Phoebe Lapine of Feed Me Phoebe here on the show today.

On Starting Her Blog:

When people ask me how I got into the food business, I often answer, “out of boredom,” because I was a disgruntled corporate employee. I definitely had a great job, but I was not called to be sitting at a desk from nine to seven or eight every night in an industry that I wasn’t particularly passionate about – which was big beauty.

So on the side I started a food blog on how to cook as a 20-something in small spaces with limited budget, limited time, and for many people, limited skill. At the time I thought that that was not me but in retrospect was definitely me as well.

On Her Love of Food:

Well, I was really lucky. I grew up in a household with a mother who was at the forefront of the organic movement. She was very anti-junk food, she only would shop at the health food store and she has been dairy and gluten-free for as long as I can remember.

I didn’t realize for a long time how the healthy side influenced me because at the time all I wanted to do was just eat junk food. But I did realize, once I got to college, and didn’t have the joy of my mom’s home cooking around any more, how much the cooking side of things had really seeped into my general food outlook.

It’s obviously something that has really taken hold and influenced me a lot.

On Ina Garten:

I call her my Kitchen-Fairy-God-Mother. In addition to my mom she was of course an early influence. Her and my father actually went to high school together. So I have known her since before she was a Food Network sensation.

Fame came a lot later in life for her. I have great memories of cooking with her when she had the Barefoot Contessa shop, again, prior to the cookbooks and everything. She has been a big inspiration to me in terms of just using really good quality ingredients and keeping things really simple, and focusing as much about the experience and who is at the table with you as the food itself.

I definitely cooked her some things. I know I made her seared scallops with corn and tomatoes and some fish cakes. I think I probably did that whole meal but usually my mom and I collaborate.

On Her Wheat Allergy and Following a Gluten-Free Diet:

It was definitely really hard at first. Again, I felt like I had a really big step up because I grew up with a mom who cooked naturally gluten-free and serve me things like quinoa before people knew what quinoa was. Before Whole Foods existed, which is pretty much when people, I think, learned what quinoa was.

It was more eating out that I found challenging. And then of course at the time was right when my cookbook was coming out and so I couldn’t eat any of the recipes in it.

On Cooking Gluten-Free for Beginners:

I would just say keep it super simple, don’t over think it, don’t try and delve into recipes that are like gluten-free this and that, because you might not have a lot of the ingredients on hand. Anything that’s just vegi-centric and protein-centric is going to be naturally gluten-free.

In terms of cuisines, anything like mediterranean, middle-eastern, and anything with a rice base. Mexican is actually very gluten-free as long as you avoid flour tortillas.

And then, really for eating out, Asian cuisines are tough because of the soy sauce but if you’re cooking from home, you can just make this simple substitution of using Tamari so don’t worry about that.

On Her Wellness Wednesday Hangouts:

I just recently announced that I am working on a new book called The Wellness Project. And this year it will be taking shape on my site as I am taking on a different wellness challenge every single month.

I’ll set up the challenge if people want to follow along and then tell people how it went. For example, this month, I give up alcohol, sugar, and caffeine. But basically it all starts off with that one experiment, because last year, I was just dipping my toe into really overhauling other aspects of my life other than food. I felt like I didn’t really have a forum for that type of content on my site which had historically just been about recipes, not necessarily healthy living.

I had this seed of this book idea and I knew I wanted to start talking to tons of different experts. As a way of killing two birds with one stone, I thought about doing this Wellness Wednesday Series where I have a different expert every week, a different topic on everything from autoimmune disease to hair health or everyday exercise.

I’ve done one on feng shui. It’s just to create room for that type of conversation. I am so glad I did it because it definitely was some baby steps from my audience and reaching where we are now, which is really a site that’s dedicate equally to recipes and healthy living content.

On Writing Her Books:

I think that most bloggers’ goals are not to just be bloggers for their whole life, and certainly mine wasn’t.

Last year, when I was super burnt out just from doing so much recipe development and private cooking for people that, I was getting sick of my site, and I just felt I needed to balance the writing with the cooking a little bit more. Now, of course, I’m going to suffer the opposite problem. I’m going to be so sick of writing, and need more of the cooking, but I am definitely excited.

I think my food career has really been dominated by my own personal experience. I went from being all about cooking with limited resources, when I was a young twenty-something, I kind of grew up, kind of became more of a professional cook, so that didn’t really make sense as much as platform any more.

Got diagnosed with a gluten allergy, I have been dealing with this autoimmune diagnosis for many years, and realized that that was kind of my identity now, and really what I should be talking about, and the type of food and life inspiration I should be doling out.

Last year was when I decided to really take the reins of my health into my own hands and make some serious changes. So, I started to talk to the experts as part of Wellness Wednesday. In tandem, I started thinking about how this project could live as a book and a larger more organized project for this year ahead.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Well, the Barefoot Contessa, of course.

I used to watch a lot of Top Chef, but then as I started to cook more professionally, it just was too stressful.

What are some food blogs or websites that we have to know about?

I love Desserts for Two. My friend Christina Lane, she’s great, beautiful photography.

Domesticate Me, Serena Wolf, is hilarious and her recipes are like that perfect type of healthy comfort food that I love.

The Yellow Table, Anna Watson Carl, she’s got just such a lovely sensibility. She just came out with a cookbook that she self published, which is such an incredible undertaking. She did a whole blog series where she wrote every single day and really documented the progress. The way that she set that real process up for her audience was very influential and kind of how I positioned the Wellness Project on my site.

Who do you follow on Pinterest, Instagram or Twitter that make you happy?

I like Hannah Bronfman on Instagram. She is really fun, HBfit is her new site. It’s a good message. Fit is the new skinny – using it as the inspiration for my exercise module, which I’m already dreading.

Who else makes me happy? How Sweet Eats, The Fat Jewish…

What is something all home cooks should have in their pantry?

I would say canned tomatoes and a dried pasta of your choosing, because that is just the most bare bones makings of a really delicious dinner. I still have tons of pasta, even though I’m gluten-free, I just buy the gluten-free brands.

Name one ingredient you cannot live without?

Lemon, fresh lemon. I go through at least a lemon a day.

I drink lemon water every morning, that’s one of the wellness practices I have really taken to, and then I love it in salads, as salad dressing, and just to brighten stews and things. I love using the zest, it’s the best.

What are a few cookbooks that make your life better?

Obviously, I love all of Ina’s cookbooks. I grew up cooking from Peter Berley’s book The Modern Vegetarian Kitchen which also has a lot of really interesting vegetarian preparations.

I have so many cookbooks. I am just always kind of dipping into the new ones. I really need to do a better job cooking from my archives.

What song or album just makes you want to cook?

I’ve already admitted to being a big Taylor Swift fan. I don’t listen to albums that much anymore. I’m always putting different songs of playlists on, that’s my thing.

Keep Posted on Phoebe:

Probably Instagram, it’s just my name, Phoebe Lapine, is my handle. (http://feedmephoebe.com/)

On Finding Time to Write About Her Food Adventures:

On Turning Her Blog into Her Full-Time Career:

On Her Passion for Health and Fitness:

On a Misconception of Eating Healthy:

On a Simple Way to Start Eating More Healthy:

On Her Summer Sweat Series:

The Pressure Cooker:

On Keeping Posted with Monique:

On Her Journey From Fast Food to Fresh and Seasonal:

On Getting Started to Eating Healthier:

On Some Good Resources for Starting to Eat More Healthy:

On Her Blog:

On Essential Pantry Items for a Healthier Diet:

On Her Cookbooks, The Homemade Flour Cookbook and The Easy Vegetarian Kitchen:

On Being in the Kitchen as a New Parent:

The Pressure Cooker:

On Keeping Posted with Erin:

On How They Met:

On Collaborating on Their Blog:

On Their Separate Roles for the Website:

On Deciding What to Make for the Blog:

On Their Blogging Process:

On Misconceptions about Healthy Food and Healthy Eating:

On the Food Culture in Vancouver, BC Canada:

On Breakfast, Lunch and Dinner in Vancouver:

The Pressure Cooker:

On Keeping Posted with The Food Gays:

On Starting Her Blog:

On Her Love of Food:

On Ina Garten:

On Her Wheat Allergy and Following a Gluten-Free Diet:

On Cooking Gluten-Free for Beginners:

On Her Wellness Wednesday Hangouts:

On Writing Her Books:

The Pressure Cooker:

Keep Posted on Phoebe:

Have Phoebe’s Special Dish Recipe Sent to You Now: