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 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 doctor of physical therapy, certified lymphedema therapist, author, blogger, and mom, Dr. Kat Lieu.

Splendid Spoon: Hey Kat! Tell us about yourself.
Kat Lieu: Hi Spooners! I was born in Montreal and raised in NYC. Last year, I moved to the beautiful suburbs of Seattle with my husband Jake and our four-year-old son, Phil. During the week I manage our household, and on the weekends, I treat patients.

It’s less hectic in Seattle than NYC, but I’ve become busier. I bake every week and try to cook at least one meal a day from scratch. When I have downtime, I love to write, blog, garden, crochet, and play video games. When I’m with Phil, we bake, cook, paint, and play outside with our shih-poo puppy, Panda (she’s a mini star on Instagram!).

We eat nourishing, whole, plant-based foods. In the past, I’ve struggled with my weight. I’ve tried many diets, and now focus on eating well, do a monthly soup cleanse, stay hydrated, hop on my stationary bike, and remind myself that weight’s just a number. How healthy and fit I feel — both mentally and physically — is what counts.

SS: What are the 5 staples you can’t live without?
KL: I love all kinds of food. It’s tough to pick just 5! My dad’s from Vietnam and loves Italian food. My mom’s from Hong Kong and loves Korean and Japanese food. My pantry and fridge are filled with common and exotic staples.

1. Coffee. Ever since I started adulting, I haven’t had a day without coffee. We grind our own beans and lace it with oat milk. I also bake banana bread and cakes using coffee. I can’t wait to try baking with coffee flour.

2. Garlic. Almost everything I cook has garlic in. It’s super nutritious, and when cooked, has an addicting aroma.

3. Nutritional yeast. I use it as seasoning, sprinkle it on pasta in place of parmesan cheese, and mix it into my soups. It makes broth thicker and richer, and is packed with that umami flavor. You can use it on salads too.

4. Natto beans [Fermented soy beans — Ed.]. I was three months pregnant when we first explored Tokyo. We were served natto beans with our breakfast and I vomited when I tasted them! Now, strangely enough, I love them! I mix them with soy sauce, seaweed, and wasabi, and spread it over a piece of toast or rice. Jake likes it mixed with a soft-boiled egg. They’re definitely an acquired taste (they’re slimy, smelly, and salty), but they’re packed with nutrients.

5. Green veggies. Right now, that means Romanesco broccoli. Its light green hue is my favorite color. The texture’s great, and it reminds me of an alien food. It’s nutty and easy to cook. Pop it in the oven? Sure. Steam it? Fine. Fry it? No problem. Eat it raw? Wonderful!

I struggled to get Phil to eat vegetables. One day I made him Romanesco and told him it was a mini Christmas tree. Ever since then, he’s eaten his veggies!

SS: What’s the weirdest thing in your fridge?
KL: I have a lot of cool things in there such as miso paste, lemongrass, hoisin sauce, sunchokes, fiddlehead ferns, shishito peppers, and Sriracha. But what stands out most is a jar of ginisang bagoong: sautéed shrimp paste. We’ve had the jar for almost a year — it doesn’t go bad! Jake’s Filipino-Chinese so we were excited to find Filipino grocery stores near us! When I’m feeling lazy, I cook rice and add spicy ginisang bagoong. It has a strong, addictive, salty flavor. I’m sure your blood pressure would skyrocket if you ate too much!

SS: What’s your fave sweet and what’s your fave savory?
KL: Give me a red velvet cupcake with cream cheese buttercream and I’ll be your BFF. Savory has to be sushi. Nothing beats the sushi in Japan, but I had amazing vegetarian sushi at Blue Ribbon Izakaya in NYC. It was topped with thinly sliced mushrooms and other veggies. I still dream about it.

SS: If you were one thing in your fridge, what would it be?
KL: One friend said I’m a bottle of OJ as I’m sweet or sour, depending on who I’m dealing with. Another friend said I’m mochi because I love cute things from Japan. I think I’d be a lemon. I’m bright, sour, sweet, and versatile. And, like a lemon, even when I become wrinkly on the outside, I’ll still be tangy and full of kick on the inside.

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.
KL: For over 30 years, my mom cooked for me. She spoiled me when I lived near her. Now she’s thousands of miles away, and I miss her cooking (and her, of course!). When I want something quick and comforting, I make shiitake mushroom rice with ginger, scallions, soy sauce, oyster sauce, sesame oil, and five spice. My mom mails us lots of goodies, such as Chinese sausages and dried scallops. Every now and then, I spoil myself and add those ingredients to the mushroom rice.

When my parents visited last year my mom was sick, so I made her congee. Eating traditional Chinese food connects me to my culture and childhood. I hope that when Phil eats comforting food in the future, he’ll reflect fondly upon his past too.