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 yoga teacher and nutrition and wellness coach, Beth Graham.

Splendid Spoon: Hey Beth! Tell us a little bit about yourself.
Beth: I feel like I’m a pie with so many pieces that I don’t know where to start! I’m 54 years old and have been married to my husband, Scott, for almost 30 years. We have three adult kids who we home-schooled, and my family is my greatest gift. I’ve been teaching yoga in the Baltimore area for 20 years and working as a nutritional coach for 5 years. What I enjoy most about my work is teaching students and clients how to feel good through movement and food choices. [We love being so aligned with you on this mission! — Ed.] I’ve been some form of vegetarian or vegan for 30 years, but when working with nutritional clients, I do support them in eating quality protein sources like grass-fed beef, wild salmon, and pasture raised eggs. We’re all different and the number of “diets” should match the number of people on the planet!

SS: What are the 5 staples you can’t live without?
BG: Greens and teas are daily essentials! My other staples are seasonal and always changing. Grapefruit and mung beans are a must in the winter. Fermented food like sauerkraut and coconut yogurt have become a regular for me lately.

SS: What’s the weirdest thing in your fridge?
BG: To me, everything in there seems completely normal, but when I looked in the fridge I saw so many nut and seed butters that I had to laugh! It’s weird because I don’t eat them daily. I use tahini in salad dressings and will occasionally have nut butter on gluten-free bread. It probably goes back to my childhood when the only sandwich I would eat was peanut butter on squishy white bread. [Everybody’s nostalgic favorite! — Ed.] I asked my husband what he thought the weirdest thing was, and he said it was the number of fermented foods, so that’s a close second.

SS: What’s your fave sweet and what’s your fave savory?
BG: My favorite sweet is chocolate, but as I age I’m more sensitive to caffeine so I need to be careful with that if I want a good night’s sleep (which always wins out)! My favorite savory is a nut or tahini salad dressing that makes me just want more greens (I’m now seeing some insight into my nut butter collection!).

SS: If you were one thing in your fridge, what would it be?
BG: I’m a mother and a born nurturer, so it would need to be something sweet. But I’m also strong, focused and hardworking. So maybe I’d be Soom Chocolate Sesame Spread. [Again with the nut butters! — Ed.] The chocolate is sweet and comforting, and the tahini has protein for strength and regeneration.

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.
BG: Ice cream is always a comfort food for me. We always used to keep pints of rich flavors in the freezer. Now I don’t eat much dairy so I have the cashew and almond alternatives.

As a child it was always a special treat to go to Baskin Robbins for bubblegum ice cream. The tradition still continues with our kids. When everyone is in town or we’re on vacation there’s always an Ice Cream Night!