Brunette Ambition (10 page)

For a meal supplement
, I’ll blend one banana with half an avocado and a handful of blueberries.

For debloating
, I’ll blend a glass of water with the juice of two whole lemons, half a cucumber, four to six cubes of watermelon, and a few shavings of fresh ginger.

The Eleven Snacks I Always Have on Hand

I always pack my own lunch for work (the craft services table is packed with naughty, naughty things), and I take food when I travel, too. Here’s what I stash in my fridge, in my trailer on set, and in my carry-on bag, to ensure that I’m never stuck and starving.

1. Grapes

2. Seaweed

3. Kale chips (see
this page
for an easy recipe, though you can buy these at the store)

4. Tzatziki (see
this page
for a modified recipe, though you can buy this at the store)

5. Carrots

6. Celery

7. Hummus

8. Luna Bars

9. Chocolate-covered goji berries

10. Cucumbers

11. Barbara’s Cheese Puffs

READING A MENU

While I try to cook as much as possible, I also love to try new restaurants. Plus, I work so much that dinners out are my way of doing something social and catching up with friends. I always study the menu online in advance: I’ll find a good, healthy choice, and maybe a treat, too. When I don’t take a look before I sit down, I tend to order more because everything looks so exciting that I want to try it all. If I take the time to really think about what I want, and what my body needs, I don’t tend to go so overboard.

Kale Chips

1 bunch of kale

Olive oil in a spray bottle

Pinch of sea salt

1.
Preheat the oven to 350˚F.

2.
Wash and rinse the kale, and then de-stem the leaves with a small knife.

3.
Tear the leaves into small bite-size chunks.

4.
Place the kale on a baking sheet and spray lightly with olive oil.

5.
Sprinkle the sea salt across the top.

6.
Bake the kale for 10 to 15 minutes, shaking the tray every few minutes to ensure that the chips bake evenly.

KEEPING IT UP WHEN TRAVELING

When I’m on the road, I don’t give myself a hard time about sticking to my normal weekly eating routine. Being that I wasn’t raised on fast food, I don’t see Burger King in the airport and start salivating (though if In-N-Out Burger makes its way across the country, I’ll be in trouble)—so I’m never too concerned that I’ll go completely off the rails.

Before I head to the airport, I always pack a lunch—I never eat plane food. It takes about two minutes to put something together in the morning, and it’s usually vastly better than anything you’re going to get served up in the air. Besides, I always find that I’m
most
hungry when I’m en route, so I pack a huge lunch with plenty of snacks—and get lots of jealous looks from my seatmates.

If I’m ever in a pinch, I’ll find a Subway and order a whole wheat, six-inch sandwich loaded with veggies, olive oil, and a dash of vinegar.

MY FAVORITE INDULGENCES

Because you can’t be good all the time!

1.
In-N-Out grilled cheese sandwiches (particularly when I’m traveling)

2.
Annie’s macaroni and cheese

3.
Amy’s pizza

4.
New York bagels with cream cheese, lettuce, and cucumbers

5.
Bread baskets

6.
Cheese plates (I love Manchego and Brie in particular)

7.
Wine

WHAT I EAT IN AN AVERAGE DAY

On non-cheat days I try to keep my diet fairly simple and really make sure that what I eat is not only satisfying and delicious, but nutritious enough to give me the energy I need to do my job. Over the years, I’ve assembled lots of go-to meal ideas from my family, from my friends, from cookbooks, or just by experimenting in the kitchen, which I’ve tweaked to my taste. Here’s a look at what I’m likely to eat on any given day.

DAY 1

BREAKFAST

Goat’s-Milk Yogurt + Granola + Berries

1 cup goat’s-milk yogurt (this is my preference, though this works with regular or Greek yogurt, too)

½ cup granola

¼ cup chopped strawberries

¼ cup blackberries

¼ cup blueberries

Top the yogurt with the granola and berries and serve!

LUNCH

Kale Salad + Tzatziki + Whole Wheat Toast

I like things nice and tart, which is why I usually whip up a quick red wine vinaigrette; when I’m feeling super-healthy, instead of a more traditional dressing, I’ll swap in plain apple cider vinegar with some lemon and sea salt. Or I’ll blend store-bought creamy miso dressing with apple cider vinegar. If you’re new to kale salad, give yourself a chance to like it, and start with a thicker dressing, like an organic Caesar, before you take it in a healthier direction.

Kale Salad

3 kale leaves

Pinch of sea salt

Juice of 1 lemon

1 teaspoon olive oil

1 apple, chopped

3 celery stalks, sliced

1.
Wash, rinse, and de-stem the kale.

2.
Tear the kale into bite-size pieces.

3.
Put it in a bowl with the sea salt and lemon juice, and then literally massage the pieces for about 5 minutes (or even longer).

4.
When it’s softened, add the olive oil.

5.
Add the apple and the celery and toss to combine.

NOTE: Kale is a very tough green, and you really need to take your fingertips and massage and soften it to improve the taste; it sounds crazy, but it makes it much more enjoyable to eat. If you think you don’t like kale, try this before you give it up entirely!

Red Wine Vinaigrette

This makes plenty for several salads, so you can store whatever’s left over in a glass jar. The dressing will separate in the fridge, so give it time to come back to room temperature before you whisk it again.

1 teaspoon kosher salt

1 teaspoon Dijon mustard

1 garlic clove, finely chopped

3 tablespoons red wine vinegar

6 tablespoons olive oil

4 scallions, white parts thinly sliced

Combine the ingredients in a bowl and whisk together.

Tzatziki

This isn’t the most “authentic” tzatziki recipe, but it’s quick and delicious and makes Greek yogurt a little more exciting. This makes enough for just me, but if I have friends over, I’ll multiply the recipe.

1 7-ounce container Greek yogurt

1 small cucumber, peeled and cubed

1 teaspoon kosher salt

1 tablespoon apple cider vinegar

1 teaspoon olive oil

½ teaspoon minced garlic

1 tablespoon fresh dill (I love dill, use less if you don’t)

Pinch of black pepper

Juice of 2 lemons

1.
Combine all the ingredients except the lemon juice in a bowl.

2.
Add the lemon juice to the mixture, stir, and serve!

DINNER

Shaved Radicchio, Parmesan, and Truffle Whole Wheat Pizza with a Sunny-Side-Up Egg + Quinoa Pasta with Marinara