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 bit of naughty, going on behind closed doors. We know you want a peek ;).
This week, we’re peeking into the fridge of veggie-obsessed nutritionist, Kristy Hall.
Splendid Spoon: Hey Kristy! Tell us a bit about yourself.
Kristy Hall: I’m a mom to 5 children aged between 12 and 22. My path to wellness started when my second child was 13 months old and began experiencing health issues. I went back to school to earn a Master of Science in holistic nutrition, and then later became a functional epigenetic nutritionist. This means that when determining what dietary recommendations to make, I look as deep as a person’s genes. I work full-time in private practice, helping people with chronic diseases get their health back.
When I’m not in the office, I’m playing in the mountains of Colorado (where I live!). You’ll find me on the slopes almost every weekend during ski season. In the summer, I’m hiking or backpacking with my girls and husband. The more time I can spend outdoors, the happier I am!
SS: What are the 5 staples you can’t live without?
KH: I always have garlic, onions, fresh herbs, extra virgin olive oil from Chaffin Family Orchards, and coconut cream. I can’t start a meal without garlic and onions.
SS: What’s the weirdest thing in your fridge?
KH: Fermented garlic. I think it’s amazing! I ferment cabbage, carrots, kombucha, kefir, and more. I also make my own wild sourdough bread. My kitchen is a creative zone: there’s different projects on every surface.
SS: What’s your fave sweet and what’s your fave savory?
KH: I love coconut milk crème brûlée. My husband makes it for me on special occasions. For most sweet cravings, a bar of dark chocolate hits the spot. For savory, I love crunchy, spicy, roasted chickpeas, seasoned with garlic.
SS: If you were one thing in your fridge, what would it be?
KH: Cilantro. I love that it smells like a burst of spring. I like to make a pesto-type sauce with it, which I then use as a dip, in soups, or thinned as a salad dressing.
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.
KH: Popcorn. When my children were little, I would take Sundays off from cooking. We’d eat leftovers for breakfast and lunch. At dinner time, we’d watch a movie and have popcorn and tea. Growing up, my dad always made popcorn in the fall during football season. It brings back so many memories of family gatherings filled with love and laughter. One of my favorite recipes is nacho popcorn, but plain brewer’s yeast is good too.