20 Questions With The Chalkboard Mag
This week, I spent time in my kitchen with The Chalkboard Mag sharing how I maintain a healthy lifestyle.
How Do You Take Your Coffee? I love almond milk/creamer with a dash of cinnamon. I don’t like flavor coffees due to extra calories but cinnamon adds a bit of flavor—the healthy way. It’s also loaded with antioxidants!
Daily Breakfast: I start out each day with a green juice and warm water with lemon. They both make me feel more energized than a cup of coffee!
Dream Breakfast: My pick of every fruit and veggie so I could juice whatever I wanted. Yum!
Food Philosophy In One Sentence: I know this is cliché but “You Are What You Eat.” Every time I eat junk, I can feel it. I’m sluggish, tired, and all around bloated. When I eat foods that my body needs, I can feel that too. My skin glows, I’m energized, and…well, my pants fit better.
Daily Supplements: I take a daily pre-natal vitamin and a probiotic.
Go-To Juice Or Smoothie: I love the greenest juices possible. If I’m feeling sick, one juice always brings me back up to speed.
Do You Have A Favorite Pressed Juicery Juice? I love, love, love all the green juices but in particular the Greens 2 and Greens 3 are my favorite. They are still jam-packed with veggies but have a little sweetness to them.
Kitchen Tool Obsession: I love my Vitamix. I use it for everything—smoothies, soups, and even pureed baby food for my little ones.
3 Staples Always In My Pantry: I’m big into doing as many healthy hacks and substitutions as possible. I always have coconut oil, almond flour, and Himalayan salt on hand.
Fave Thing To Cook For Friends: I guess blame it on my Southern roots but I love cooking great desserts for my friends. Recently, I’ve learned how to bake grain free and have been baking healthy versions of my favorite desserts. My favorite recipe? My “healthy” Kentucky Derby pie, of course!
Wine Or Cocktails? Rosé all the way! I rarely drink cocktails but if I do, I stick to a light spritzer or vodka waters.
Fave Daily Workout: My trainer, Nicole Humphries from Body by Simone has really gotten me into high-intensity circuit training. I’m absolutely obsessed.
Strange Wellness Habit: This isn’t “strange” but I truly believe in the power of aromatherapy. There are specific oils for everything from stress to energy and I love incorporating them into my wellness routine.
Fave Candle/Incense/Florals: I love Diptique candles. Rose is my absolute favorite! It’s so fresh and clean.
Making Time To Read This Book: Why Not Me? byMindy Kaling. I’ve been hearing for months how amazing it is and I’m making it my goal to read.
My “Crunchiest” Habit Or Item Of Clothing: For everything I use in my house or in my routine, I’ve tried to do a DIY version at one point! Toothpaste, deodorant, everything.
Always Wearing Lately: Since it’s a little chilly out, I’ve been wearing a lot of chunky sweaters. I love that they are still comfy and warm but can look chic with a great leather pant and some boots.
At Least Once A Week I Cook: A meatless meal. In our house we call them “Meatless Mondays.” Recently, I’ve been cooking a lot of quinoa stuffed eggplant.
If I Could Give Just One Piece Of Health Advice It Would Be: Listen to your body. If something seems off, don’t hesitate to go check it out. Health is the most important thing. Know your body, listen to your body, and put it first.
Room I Hang Out The Most In: My kitchen. It’s like our gathering place!
Would You Share A Healthy Recipe You Love To Make Most At Home?
I love making this Quinoa Stuffed Eggplant. Nina Curtis, a plant-based chef from Malibu shared this recipe with me. It’s super easy and delicious—especially for the kids!
Quinoa Stuffed Eggplant
- 2 eggplants
- 6 baby ‘bella’, portabella mushrooms
- 1 cup cook quinoa (red or white)
- 2 tomatoes, diced
- 1 medium diced onion
- 1 carrot, diced
- ½ red bell pepper, diced
- ½ zucchini, diced
- 4 cloves garlic
- ¼ bunch parsley, chopped
- 4 tablespoons extra virgin olive oil
- 2 teaspoons cumin powder
- 1 teaspoon smoked paprika
- Salt and pepper
- Cut the eggplants in half, lengthwise, and wrap each in aluminum foil, leaving the top open with the cut-side facing up. Drizzle with 1 tbsp. olive oil and place them in the oven for 45 minutes at 375 degrees Fahrenheit.
- Sauté the chopped veggies in 2 tablespoon of olive oil over medium-high heat with salt and pepper. Add garlic last because it needs a little grease in the pan and grab onto something else because it burns easy.
- Add veggie mixture with cooked quinoa and stir until combined.
- Remove the eggplants from the oven. Let cool slightly before scooping out the insides or pushing the inside flesh to the sides to leave room for the stuffing. Place the stuffing into the eggplants halves. Top with a few sliced tomatoes and drizzle with 1 tbsp. olive oil. Place back into the 375 degree Fahrenheit oven for 20 minutes.
Stay tuned and make sure to check out The Chalkboard Mag for all your wellness tips and tricks.