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health insider: celebrity chef vikki krinsky

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As a private and TV chef, Vikki Krinsky spends most of her time cooking on set and in celebrity kitchens. Keeping celebs like Seth MacFarlane (a current client), Reese Witherspoon, Jake Gyllenhaal and Toby McGuire healthy and in good shape is part of her everyday routine. She also appears on the award-winning cooking series Recipe Rehab. Glow had the chance to chat with her about her life as a personal chef, cooking healthy food and staying fit.
A day in the life
"I get up and take a 45-minute run every morning, then I hit the grocery store or the farmer’s market, depending on the day, and pick up some groceries. I get to my own kitchen at Seth MacFarlane’s place around 9:30. He has breakfast at 11, so in between 9:30 and 11 I’m prepping breakfast and his first mid-morning snack. Once he’s eating breakfast I start prepping lunch and an afternoon snack. I’m in the kitchen all day until about 2 o’clock, then I take his lunch to his office where there’s another kitchen and I prep his lunch and his snacks in that kitchen. I have a break between 4 and 6 when I will typically study something because I’m writing a cookbook. Either I’m testing a recipe or I’m looking up different nutritional sites and books and educating myself on that, as well as prepping dinner."
Her healthy philosophy
"Nutrition should be a lifestyle. I’m not one to recommend a diet or say, “don’t eat this” or “don't eat that.” I don’t count calories. I do definitely look at fibre and protein content as a big deal and I decrease my sugar and sodium content for my clients and myself because I think your body works better without those. My whole philosophy is just educate yourself on nutrition for your own body, because everybody’s body works differently and if you know what you’re putting into it, it’s going to work better. You’re fuelling yourself, you know?"
Her favourite healthy snacks
"I love pears and almond butter. I love a hard-boiled egg and I’m a big fan of zero-per-cent [fat] Greek yogurt."
Celebrity requests
"Typically the request is “Can you make this in a krinskified version?”, which is the healthy version of a comfort food they love. They get what they want flavour-wise and I get to challenge myself in the kitchen by presenting something like a hot dog (Seth loves hot dogs!), and making it the healthiest hot dog you could possibly eat."
Eating right & staying fit
"Our bodies are our machines so whether your nutrition is 100% or not you still need to build muscle; you still need to use your body. It is possible but you´re not going to be the best version of yourself if you don´t exercise.
Cooking for herself
"When I’m feeling down I whip up something with high protein because when I eat protein I feel a lot better. I always have either a chicken breast or scrambled eggs with fresh herbs. I use fresh herbs with a lot of things—they pump up flavour but not fat."
Ingredients she can’t live without
"Chia seeds; I can’t live without those. I put them on everything, they are very high in nutrients, and they’re loaded with protein, fibre and omega-3s. I put them on salads, soups, salad dressings and oatmeal, and whenever I make a sauce I add them to that. They’re very nutritional so they’re a big part of how I cook. Another one is Greek yogurt; it’s a very high protein product so I like to add it to my meals. I also use a lot of cashews. They are really fun to use because when you soak them overnight you can puree them. I’ll make a sauce and thicken it with the cashew puree. I also love to chop them up and give them a quick sauté and put them on top of a salad for the calcium content (as we get older our bones get more brittle so whenever I can I try to hike up the calcium without using animal products like milk and so forth. I like to have a variety of ingredients to use for the same purpose)."
Favourite healthy restaurant in Canada
Fresh, in Toronto.
Her go-to recipe for weight loss
I love to make zucchini noodles: you get a vegetable spiralizer, and you make zucchini noodles in the same way you would spaghetti. You take some frozen peas and you blanch them. Then you blend the peas to make a sauce. I like to add fresh basil to my peas, and I cut up some cherry tomatoes in different colours: yellow, orange and red. I mix it all together and then I sprinkle some chia seeds on top and some fresh goat cheese and some more basil leaves. It’s super easy, it’s quick, it’s healthy, it’s light and it’s just as satisfying as a bowl of pasta would be, but much healthier.
Follow @chefvikkik on Twitter.
–Beatriz Sanchez

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