In My Fridge: Why We're Crushing On This Nutritionist's Kitchen

Originally published in The Chalkboard Magazine

"IS IT WEIRD to have a crush on a well-stocked refrigerator? Not in our world. We love exploring the real-life kitchen situations of wellness pros we admire, and the one below is as inspiring as any – both because of the contents and the backstory.

Integrative and functional nutritionist, Jennie Miremadi wasn’t always the whole food wonder-woman she is now. Overcoming a personal struggle with self-image and weight taught her the importance of listening to her body’s needs and fueling up with natural foods. It also helped her cultivate a strong sense of balance she’s now able to share with clients – and us!

We’re peeking though the fridge of this functional nutritionist slash self-love inspo source, and modeling our next grocery list after it. Read on for easy recipes, plant-y pantry staples and Jennie’s tips for dinner party perfection…" -The Chalkboard Magazine


Coconut yogurt, nuts, homemade nut milks, chia seeds, lemons, limes, arugula, baby kale, mixed baby greens, spinach and avocados.

Coconut yogurt is one of my favorite snacks. I love CoYo and New Earth Superfoods brands.

Nuts are another favorite snack. I also add them to my salads, make nut milks with them and grind them up and bake with them. Because nuts can go rancid pretty easily, I store them in my fridge.

I use nut milks and chia seeds in my smoothies and chia seed puddings.

The lemons, limes, greens and avocados are perfect for salads, which is what I usually eat for lunch, and sometimes for dinner.


Most of my recipes have at least a few of these ingredients: coconut milk, extra-virgin olive oil, coconut oil, balsamic vinegar, apple cider vinegar, lemons, limes, tahini paste, nutritional yeast, Himalayan pink salt, organic chicken broth, fresh herbs, avocado, raw cacao, chia seeds, nuts, cinnamon and stevia.


Raw, sprouted almonds, pecans, walnuts and pumpkin seeds. Years ago, I tried sprouted nuts and seeds for the first time at the Hollywood Farmer’s Market and I was blown away by how good they were. Now if I’m having nuts or seeds as a snack, I always have the sprouted kind.


Wild Alaskan salmon, wild sole, organic, grass-fed buffalo and organic, free-range turkey and chicken. My go-to for chicken is an organic rotisserie chicken, which I buy pre-cooked. I bring it home, shred it, and then throw it in salads and wraps. It makes preparing meals so easy!


Coconut aminos, Annie’s Naturals Organic Horseradish Mustard and my homemade vegan basil pesto.


My go-to non-dairy staples are coconut milk, coconut cream and coconut yogurt. I also love making my own nut milks; hazelnut milk is my absolute favorite.


Extra-virgin olive oil, coconut oil, balsamic vinegar, apple cider vinegar, nutritional yeast, canned organic, coconut milk (BPA-free, gum-free), a variety of vegan protein powders, Vital Proteins Collagen Peptides, Vital Choice canned wild Alaskan sockeye salmon, Himalayan pink salt, black pepper and lots of different spices.


If I’m going to do sweets, I generally make my own dairy-free, gluten-free treats and use stevia as a sweetener. Some of my favorites are my spicy cinnamon hot cocoa,  chocolate almond butter cups, and my no-bake vegan chocolate mint cream pie!

I eat a healthy diet about 95% of the time, but life is about balance and I believe that the occasional indulgence is totally okay and a normal part of life! Instead of looking at a particular food as good or bad, I try to think about how something is going to make me feel when I eat it. Most of the time, I would much rather eat the food that is going to make me feel well. But there are occasions when I know something might not make me feel my best, but I decide to eat it anyway because I know it’s going to be delicious and I’m really going to enjoy it. This normally happens if I’m eating at an amazing restaurant and there is something special on the menu that I want to try. Or if I go to a restaurant that is known for a particular food, like pizza, I don’t get the salad… I have the pizza!

Continue reading...

Jennifer MiremadiComment