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 plant-based health coach, mom, and blogger, Lindsay Ingalls.
Splendid Spoon: Hey Lindsay! Tell us a little bit about yourself.
Lindsay Ingalls: Hi Splendid Spoonies! I’m a certified Holistic Health Coach, essential oil lover, plant-based foodie and recipe creator, former runner, barre3 lover, home birthing, semi-crunchy mama to three kids under five, and a blogger.
I started blogging nearly 11 years ago as a way to document the meals I created for my vegan boyfriend (now husband). Over those years my blog evolved as I became plant-based and then a health coach. Now I blog (and Instagram) about plant-based food and health coaching, and have also incorporated more posts on motherhood, with a current focus on the postpartum period (might I suggest this post to get you started!).
SS: What are the 5 staples you can’t live without?
LI: I cook 90% of our meals, so I have a ton of staples. My top 5 have to be:
- Avocado. The perfect healthy fat and my 5-year-old is obsessed. We easily go through 10 avocados per week. Our favorite way to eat them is simply sprinkled with Maldon sea salt and fresh cracked black pepper.
- Lemons. I always have lemons on hand for lemon water, to season nourishing bowls, soups, and salads, and to make my favorite easy cashew cheese recipe.
- Pasta. When all else fails, pasta is a quick and easy dinner option.
- Dijon Mustard. Perfect for dipping and adding to sauces and dressings; this is my favorite.
- Beans and Lentils. I eat them on toast, in a rice bowl, tossed into a salad, in soup, with pasta, or blended into hummus.
SS: What’s the weirdest thing in your fridge?
LI: Gripe Water?! [Gripe water is a natural liquid remedy used to ease stomach issues and colic in babies. — Ed.] Haha. Our littlest lady just turned 3 months old and has had a bit of tummy gas, so we keep gripe water in the fridge for her. The runner-up would have to be the massive stash of Loving Earth chocolate, because one can never have enough chocolate.
SS: What’s your fave sweet and what’s your fave savory?
LI: I don’t have much of a sweet tooth, but I always make sure to have dark chocolate in the house.
As for savory, a great baguette with a fermented cashew cheese (like NuCulture or Miyokos) and a glass of wine is basically my perfect snack (or meal).
SS: If you were one thing in your fridge, what would it be?
LI: Sauerkraut: it has a unique taste that you grow to love, and it’s supportive of your mind and body.
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.
LI: When I was little my mom would make me pasta with butter and parmesan. This is still my go-to comfort food, however I tend to choose a higher protein pasta (either einkorn, chickpea, or lentil) and toss it with vegan butter, nutritional yeast, salt, pepper, and a bit of garlic powder. I sometimes add baby spinach leaves too. This is also the comfort food I feed to my littles when they are feeling down or under the weather.