Can you each briefly talk about how you approach your own personal health through what you buy at the market?
C: I generally focus on fruits and vegetables at markets, and I cook lighter meals for myself at home. Dimes is great since they stock seasonal vegetables and they choose smaller farms to work with. I get inspired with my meals when I come here. Like the other night- I bought Have-a-Chips, which are the best chips from Laguna Beach, sautéed a bunch of vegetables, and added a good salsa verde that they sell here. That meal was really quick and good. We have lived in Chinatown for 2 years and mostly shopped at the stores over on Houston and Bowery before Dimes opened up.
K: I cook very simply, so I get my basics here at Dimes- whatever is in season and I cook around that, but I always try to add something fun and weird to my meals. I’ll splurge on something like going to Dean and Deluca for shrimp that I’ll add that into whatever I get from here… most of my diet is rice or quinoa based. I cook a lot and I think price-wise it evens out. I’ll spend bits of money at a specialty shops, and in the end it’s cheaper than going out to eat.
Do either of you have any particular types of diets you stick to?
K: I was pescatarian for 10 years and I am just now incorporating grass fed beef into my diet. It makes me feel really good and energized. I think I have been needing it. I feel better when I have a little bit of meat- and it’s not a lot, maybe once a week.
C: I eat everything, but I listen to my body. The majority of my diet is vegetables, but I will cook fish once and a while. I’ll eat meat when I’m at a nice place- like sushi or a steak, but I don’t eat street meat.
What’s a go-to favorite meal that you would say is consistently something you are buying ingredients for each week?
C: I make a grain bowl about twice a week- quinoa, barley, or farro with a soft boiled egg, some kraut, fresh lettuce spinach or arugula, olive oil and lemon.
K: I’m a big fan of bowls too. They are the majority of my meals, although I always try to have a fresh salad too. I really doll it up… avocado and tomatoes, and then I have a really good dressing that we got from our friend Simone; it’s a shallot vinaigrette that I have been OBSESSED with. I also always try to have my vegetables with a lot of good fat. Butter, coconut oil, or avocado.
“She always cooked from the garden in the summers when I was I growing up in Indiana. It’s so wonderful to eat something that you grew yourself. She would always be so proud.”
What is a regular grocery shopping routine like for you girls? Are you once a week or everyday shoppers?
C: I shop 2-3 times a week, and I don’t meal plan. I probably should, but I never plan that far in advance. If I’m going to cook dinner I’ll stop by Dimes and get what I need, then grab a few other things to throw in so I can make quicker meals later in the week, like nori wraps for left over vegetables. I used to be a once a week kind of shopper but I stopped because I realized I wasn’t using everything. When I’m at the grocery store I’m always like, “ooohh, I need this…and this… and this”, but I don’t really need all of it, so smaller shopping trips work a lot better for me.
K: I do one big trip a week with my boyfriend to Whole Foods. We get the bulk of our stuff there that will keep for a week, and then I’ll stop by Dimes every day for 1-2 things that are fresh that we can add to our meals.
What items do you like to splurge on?
C: I like to grab vegetables that I don’t know anything about. Sometimes I’ll pick it out and then go online and learn how to cook it. My meals are never super planned so I add a lot new things to each meal.
K: Sun Potion products. Coffee. Sauces.
Where do you get your inspiration to cook?
K: I get mine from my mom. She always cooked from the garden in the summers when I was I growing up in Indiana. It’s so wonderful to eat something that you grew yourself. She would always be so proud. Our meals were usually based on what we were growing, so that’s kind of ingrained in me. I’d also say I get inspired by traveling and eating out. Sometimes I like to make similar dishes to what I get at restaurants. I make Dimes’ black rice bowl at home, and also there are these little jars of rice and vegetables that they sell at the market that I try to mimic. Mine never taste as good though but they’re still a good base. I was just in Italy so now I’m on a pasta kick- fresh fish in your pasta, olive oil, and fresh tomatoes and zucchini.
When was the last time you were someone’s cooking guru?
K: I think I’m still learning, and I’m not the most confident yet. But I do kind of boss my boyfriend around in the kitchen. Then I feel like I’m the guru of the two of us. I taught him how to cook vegetables. We bought some broccolini last night, and he just unwrapped it and placed the whole thing in the pan and I’m like, “Do you want to be here for hours?!”
C: I don’t know if I have ever been someone’s guru…
K: Chloe is really great at picking out wine for food pairings, she is excellent at it.
C: I love wine, and I used to work in a restaurant. I love talking about food and wine pairings. I learned a lot during that time. Krissy and I have similar taste in wine so when I’m out to dinner with her and her boyfriend he likes bigger robust reds, and we like light summer reds, so we gang up on him and order the ones we like.
I guess one thing that I make that I’m very good at is smoothies. I’m good at the portion sizes. I don’t know what it is, but I’m good with the mixes.
What’s this? This is a large can of good looking tuna.
C: It’s great for a late night meal- especially if I’m teaching late and don’t want to spend an hour in the kitchen, I just put it on some salad and it’s so nice.
K: I want this face mask….
C: Oh yes! They have the dark chocolate cups! Just… a little… treat.
Chloe’s Go-to Smoothie
As an additional add in, I love Sun Potion tinctures- He Shou Wu, Astragalus, Macuna, or Ashwagandha
- 1 Banana or 1/2 Avocado
- Handful of spinach leaves
- Handful of frozen fruit(s) or fresh seasonal fruits! ( Peaches & Blueberries, raspberries & Mango)
- 1 Tablespoon of coconut oil or coconut butter ( Oil is a little lighter, butter makes it creamier)
- 4-5 oz of coconut water or filtered water
- 1/2 of lime juice- freshly squeezed if using avocado instead of banana)