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 vegan blogger, Trudy Geneus.

Splendid Spoon: Hey Trudy! Tell us a bit about yourself.
Trudy Geneus: Hey! I’m Trudy from the Geneuslife. I’m a food blogger and conscious-living enthusiast. My husband Get (pronounced Jet) and I started the Geneuslife because we wanted to share our journey to optimal health and balanced living.

Balanced living isn’t just about food for us — it’s also about movement, spirituality, having purpose, and serving others. We realized that we had something unique to share with world — my passion for Ayurveda and holistic health and Get’s passion for creativity through photography, videography, and audio engineering. Together, we really enjoy what we do and we hope people continue to find value in our content.

SS: What are the 5 kitchen staples you can’t live without?
TG: Oh my gosh, I want to list 10, but I’m going to try to stick to the rules! I would have to go with avocados, homemade plant-based nut milks, my blender, a gas stove, and snacks (aka Splendid Spoon breakfast smoothies).

SS: What’s the weirdest thing in your fridge?
TG: Flax seed gel! I love flax seeds so much I put them in my hair! Flax seeds are rich in omega-3 fatty acids i.e. the good fats. These fats help nurture hair follicles and increase the elasticity of hair fibers. This makes our hair grow longer, healthier, and stronger, and less vulnerable to breakage. I prepare flax seeds for my hair by boiling them in water, and then straining them off. Once they cool, I apply the gel to my locks to re-twist them!

SS: How do you incorporate mindfulness into your eating habits?
TG: I incorporate mindfulness into my eating habits by actually sitting to eat. In college I was always rushing and eating on the go — often while driving. I carried these practices into my corporate career, and quickly realized quickly that I was having digestive issues.

For the last two years I’ve committed to eating without distractions, taking deep breaths before my meal, expressing gratitude for the food, and pausing for a minute or two before leaving the table once I’ve finished. It’s made such a big difference. On the days where I skip these practices, my digestive system pays the price!

SS: What’s your fave sweet and what’s your fave savory?
TG: I love sweets but I’ve recently given up refined sugar. Banana bread or just plain old white vanilla cake are my faves. My favorite savory changes throughout the year. During fall, I’m a huge fan of squash and pumpkin. Right now, I’d have to go with butternut squash soup or a hearty Jamaican ‘cook down’ dish — I’m picturing spiced sautéed greens, roasted pumpkin, boiled dumplings, and maybe some ackee and mushrooms. Heavenly!

SS: If you were one thing in your fridge, what would it be?
TG: Strawberries! Sometimes I’m sweet, sometimes I’m sour. It all depends on when you pick me :).

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.
TG: I recently stopped buying these, as we stopped consuming refined sugars, but my go-to’s for nostalgia were Goodio Raw Vegan Chocolate Bars. They are way too small but absolute heaven on earth. That’s why I had to stop. Haha! Also, french fries were one of the hardest things for me to give up, so when I get cravings for them, I make baked potato wedges or baked turnip wedges. They hit the spot!