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 soup and stews, 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 Rachel Graham, a college senior and yoga teacher, who is inspiring students to live a healthful and mindful life.
Splendid Spoon: Hey Rachel! Tell us a little bit about yourself.
Rachel Graham: I’m a senior at the University of Maryland. I study English, and hope to work in a marketing or editorial department for a health company when I graduate. I love to cook and share my college eating tips on my Instagram, College Cravings. I’m also an avid yogi: I teach at a local studio in College Park.
SS: What are the 5 staples you can’t live without?
RG: Spinach, granola, almond milk, coffee, curry powder.
SS: What’s the weirdest thing in your fridge?
RG: Mung beans. I make a pot of them every week. They’re my favorite healthy comfort food. I warm them up and add a tablespoon of ghee or grass-fed butter for a great breakfast, snack, or salad topper. Since they’re packed with fiber and protein, they always leave me feeling satisfied.
SS: What’s your favorite sweet and what’s your favorite savory?
RG: Favorite sweet is, hands down, dark chocolate. At the moment, my favorite savory is vegan nachos. I’ve been ordering them whenever I eat out.
SS: What are your top tips for eating well, even when you’re a student?
RG: Over the past three years, I’ve learned that you have to get creative and be flexible in order to eat well at college. It requires extra thought and prep. These are my top three tips:
- When eating out, add fresh greens and veggies to your meal. Sometimes that involves creating a special off-menu dish, but that’s rarely a problem.
- If you have a kitchen, stock up with frozen fruit and veggies. Smoothies are an easy breakfast option and a great way to add greens to your morning meal. I like to blend frozen berries with spinach and berry protein powder, and top it with chia seeds, bee pollen, and granola. Plus, quickly roasting veggies to put on top of salad, or dip into hummus makes dinner quick and convenient.
- Find out if there’s a farmers’ market near you! They’re the best places to pick up fresh produce and other natural products. Even if you don’t have a kitchen, you can still shop at the market — there’s a lot you can do with a blender, toaster, and microwave!
SS: If you were one thing in your fridge, what would it be?
RG: I’d be bee pollen! I come from a beautiful home and I’m packed full of good stuff :)
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.
RG: When I want something comforting, I make toast with peanut butter. It always transports me back to a time when my lunch was always exactly that.
SS: When and how do you add a daily dose of mindfulness to your routine?
RG: I focus on mindfulness at the beginning of my day. I make my coffee or matcha and sip it in bed while I clear my thoughts or think about the agenda for the day. Often I’ll light a candle or turn on my essential oil diffuser. My days always go more smoothly when I make time to sit and reflect first thing.