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 lots 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 and nutrition coach, yoga teacher, writer, and [yes, there’s more! — Ed.] mom, Katrine van Wyk.
Splendid Spoon: Hey Katrine! Tell us a little bit about yourself.
Katrine: Hi! Thanks for having me! I’m a health coach, yoga teacher, and the author of Best Green Drinks Ever and Best Green Eats Ever. I live in Brooklyn with my husband and 3-year-old son, and a little baby girl is due any day! When I’m not on mom duty or working one-on-one with clients, you’ll find me at yoga or grocery shopping.
I trained and worked with Dr. Frank Lipman — a functional medicine doctor who includes nutrition in his treatment and prevention of health problems — for years. I know how challenging healthy eating can be for busy New York moms and have some hands-on experience to build from. Therefore my approach to health and nutrition is one that is practical, totally doable, and prioritizes deliciousness. Splendid Spoon fits right in!
SS: What are the 5 staples you can’t live without?
KVW: Lemons: for hot water with lemon in the morning, and for dressing salads and balancing out any dish!
Ghee: it’s the best fat for cooking with! Roasted vegetables and sweet potato “fries” with ghee are nourishing, delicious, and ridiculously easy to make.
Dijon Mustard: I love it as a condiment, for making a quick dressing, or for marinating salmon.
Dark, leafy greens (spinach, kale, chard etc): I wrote two books about greens so this one’s a given. I make sure to eat them in some form every day.
Onions of all kinds (leeks, yellow onion, scallions etc): they’re a great base for any dish! [Yep they’re all related! Allium is a genus of flowering plants that includes the cultivated onion, garlic, scallion, shallot, leek, and chives — Ed.]
SS: What’s the weirdest thing in your fridge?
KVW: There’s always fish oil and probiotics in there! Plus, I keep my nut flowers and seeds in the fridge to keep them fresher for longer!
Also it’s full of coconut water at the moment. I’m about to have another baby and sipping on coconut water was very helpful during my son’s birth. I’m prepared!
SS: What’s your fave sweet and what’s your fave savory?
KVW: For sweet, it’s chocolate. Always and forever. Recently I’ve also been craving (hello pregnancy!) juicy and cold citrus fruits — it must be the vitamin C!
For savory, it’s trickier to pick just one! I love avocado with lots of good sea salt either on toast, on salads, on soups, or on it’s own!
SS: If you were one thing in your fridge, what would it be?
KVW: A medjool date… Sweet, a bit tricky (and sticky), but full of substance!
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.
KVW: Soup is always comforting to me, especially when it’s orange. A carrot and ginger or squash soup soothes and grounds me. I also love a good, healthy spin on pasta… Spaghetti bolognese was a weekly occurrence in our house growing up, so that always hits home.