Peek Inside a Nutritionist's Kitchen and Steal Some Tips for Yourself

As a nutritionist, food photographer and recipe developer by day, and renegade foodie by night, you could say I spend more time in the kitchen than most. Because this space serves as both my personal and professional kitchen, a few ground rules help keep me productive, inspired and sane through all the messes. In this kitchen tour, I’m sharing a few tips and tricks to help you stock the pantry with colorful ingredients ready to inspire healthy meals, a few tools to make things easier along the way, and routines you might find set you up for success in your own kitchen.

My kitchen is situated right at the center of my home, making it all too easy to find a distraction when I least need it. Maintaining a sense of calm and order in this space keeps me on task and helps me resist the urge to dive into random cleaning projects throughout the workday. (Have you found yourself scrubbing cabinets when you simply went back to the kitchen for a coffee refill?) To maintain a functional workflow and begin every morning with a fresh slate, the last hour of each day is dedicated to tidying up and putting away the chaos of the day’s projects. If cleaning the kitchen is your least favorite chore, try turning it into something to anticipate: dim the lights, be mindful of the warm running water while washing dishes, listen to soothing music or an interesting audiobook or podcast and slow your thoughts to help you unwind.

The pantry can be an ally or a curse to healthy eating, depending on how it’s stocked. My first rule of success: keep the most nourishing options at eye-level and within arm’s reach to make them your first or most frequent choice. In the next few slides I’ll take you through four of the most frequented sections of my pantry, and how I keep them stocked for specific purposes. Whether overdue for a trip to the market and in need of a quick dinner solution, hungry for a snack in between meals, or feeling inspired to settle in and create something new, the pantry should serve as a welcoming place for you and your crew, stocked and ready to accommodate any culinary mood.

Dry beans, lentils, and peas, also known as pulses, are a pantry staple around here, and I keep a variety on hand at all times. Beyond contributing significant protein and fiber to meals, pulses are extremely versatile, inexpensive, and actually count as a serving of vegetables, according to the USDA Dietary Guidelines. Split peas and lentils cook the fastest and don’t require a pre-soak, making them the best option for a weeknight meal. However, with the help of a little pre-planning and a slow-cooker, you can have a large batch of tender, hearty, flavorful beans at the ready with very little effort. Find a complete cooking guide courtesy of the American Pulse Association here. Try braising lentils with white wine and fresh herbs, spice up beans with chipotle pepper, bay leaf and garlic, and puree cooked peas into a roasted squash or potato soup.