Fridge Voyeur is a virtual visit into the chill zone of the Spoon Crew — our team, our friends, and some of your favorite wellness gurus. We may eat a lot of plants, but you better believe there’s a whole lot of variety, and a little bit of naughty, going on behind closed doors. We know you want a peek ;).

This week, we’re peeking into the fridge of health writer and yoga teacher, Alena Hall.

Splendid Spoon: Hey Alena! Tell us a little bit about yourself.
Alena Hall: Hi Splendid Spoon! My interests in personal health extend to all areas of my life. In my day job I work as the health editor and writer at Swirled, a new lifestyle website. This job constantly exposes me to emerging ideas in the wellness space. I’m also a newly minted yoga teacher and love to start my mornings on my mat. I balance my yoga practice with a weekly HIIT class and several outdoor runs (I’m training for my next half-marathon!).

Staying fit, active and injury-free is a priority in my life, so it follows that focusing on nutrition is also key. You have to fuel your body well if you want it to perform at its best. I love exploring the ways food impacts me. I’m not vegan, but vegan food makes me feel great. I’ve been on a fun journey to find the optimal combination of vegan, vegetarian, and healthy omnivore meals that my body needs.

SS: What are the 5 staples you can’t live without?
AH: This is a tough one! I have to go with rolled oats, fresh berries, baby spinach, perfectly ripe avocados, and zucchini. As a long-distance runner, I love the staying power and nutritional profile of oatmeal, and berries kick the flavor up a notch! Almost all my salads and smoothies incorporate spinach and avocado in some way. And I haven’t needed pasta since I bought my spiralizer and started making zoodles earlier this year — such a game-changer!

SS: What’s the weirdest thing in your fridge?
AH: Spicy pickled green beans. My boyfriend and I discovered then when we traveled to New Orleans last year. They dump a handful of them into every Bloody Mary — my boyfriend’s obsessed with this cocktail, but I’ve always despised the taste — however, the pickled green beans changed that! Honestly, I was more interested in the beans than the drink! Now, when he makes his favorite brunch cocktail, I snag a handful of these beans for myself, and I’m perfectly content.

SS: What’s your fave sweet and what’s your fave savory?
AH: I’m a chocolate girl when it comes to sweets. I recently baked a Mexican chocolate zucchini bread (well, if I’m being honest, it was more of a cake than a bread), and loved it.

When it comes to savory, I have to go with cheese (sorry, vegan friends!). I love making grilled cheese sandwiches with fresh sourdough bread, locally made cheese, roasted tomatoes, and arugula. Yum!

SS: If you were one thing in your fridge, what would it be?
AH: It’s in my spice rack rather than my refrigerator (is that cheating?) but it’s definitely cinnamon. It’s an incredible, natural ingredient that brings balance to meals; it provides powerful and delicious flavor and keeps your blood sugar levels steady. I’d like to think I embody both of those characteristics — balanced yet powerful.

SS: What food do you turn to when you want something comforting or nostalgic? Although we eat to keep our bodies strong and healthy, food also connects us to our past, to friends, and to different times in our lives.
AH: When I need some comfort, I turn to carb-heavy dishes. My favorite is my grandmother’s Italian potato salad. I’ve been a lifelong hater of mayonnaise, but her recipe uses a simple blend of red wine vinegar, olive oil, salt and pepper instead. While the soft red potatoes (skin on, always!), chopped carrots, celery, and onions, marinate in this dressing, my stress fades away.