Ever wondered what a dietitian-nutritionist stocks in her fridge? If you could peek inside, you might be surprised! We asked our newest staff member, dietitian Katherine Huber, to give us a glimpse inside her fridge and pantry, and to share some tips for her favorite, easy and healthy meals. Here’s what she had to say.
What staples are always in your fridge?
Every Sunday I do a farmers’ market run and pick up a bunch of fresh produce for the week. These become my staples for meals and snacks. I always try to have both arugula and kale on hand for quick salads and smoothies. I keep my fridge stocked with tempeh, eggs, and smoked salmon for easy protein sources when I’m in a hurry. Avocados, sauerkraut, whole milk yogurt, and my favorite sourdough rye bread are also often in my fridge.
Top three go-to meals:
- Sourdough rye toast with avocado, arugula, smoked salmon, and an egg.
- Tempeh bowl with kale and roasted veggies.
- Mixed greens salad with seasonal fruit, walnuts, avocado, red onion—with sweet potato fries and baked salmon or chicken.
- Apple with almond butter
- Rice crackers with guacamole
- Sliced veggies and hummus
- Curry cashew popcorn and chickpeas
- Frozen raspberries with dark chocolate and walnuts
I am obsessed with Trader Joe’s Everything but the Bagel seasoning. I put this on everything! I also love the Primal Kitchen salad dressings for when I don’t have time to make my own. My other secret weapon—citrus. I love adding a fresh squeeze of lemon or lime juice to my salads and braised veggies. Fun fact: Acid helps neutralize the bitter taste of vegetables.
Favorite vegetable + how do you prepare it:
Just one?! I would say it’s a tie between cauliflower and Brussels sprouts. I love them both equally. My favorite way to prepare just about any vegetable is roasting.
Preheat the oven to 400 F. Chop your veggie, drizzle with avocado oil, add seasoning, and bake until soft and golden. For Brussels sprouts, I love serving them roasted with chopped pecans and a sprinkle of really good blue cheese. For cauliflower, I toss with avocado oil, maple syrup, cinnamon, cayenne, and cumin before baking. Once cooked, I’ll serve this with raisins or pomegranate seeds, and fresh parsley.
What is one food that everyone should have in their pantry or fridge?
Oh that’s a hard one! We all have different nutritional needs so it’s tough to pick something that will work for everyone. That being said, I would say the majority of people could benefit from adding more fermented foods. If you’re new to the fermented food world, I’d recommend starting with a raw, unpasteurized sauerkraut. Add a spoonful or two to you lunch or dinner. It’s a great addition to salads, grain bowls, and even soups. You can find sauerkraut and other fermented vegetables in the refrigerated section at Whole Foods, Lakewinds, the Wedge, or any local food co-op.
Interested in learning more about what foods are best for you and your personal health? Click here to learn more about how MIMC can be part of your wellness plan.
Dr. Cassie Wilder is a registered Naturopathic Medical Doctor (NMD) and founder of MIMC. Her passion is empowering her patients through education, understanding, and support through their healing journey. After graduating from Iowa State University with a Bachelors of Science in Kinesiology and Health, Dr. Wilder earned her Doctorate of Naturopathic Medicine from Southwest College of Naturopathic Medicine & Health Sciences, a fully accredited and nationally recognized institution in Phoenix, AZ. During her clinical training, she received extensive hands-on training with many leading experts in the field of functional medicine and developed a passion for treating hormonal imbalances, thyroid disorders, cardiovascular concerns, and adrenal fatigue.