A friend and I recently traveled to Asia and Australia and, lucky for me, he hadn't seen my kitchen beforehand. Had he, he might have concluded that I'd take tea over tequila any day and rethought our plans to travel together. Needless to say, even in a city like New York where most people eat out, you can tell a lot about a person by what they stock in their fridge. So, why not learn from the best?
We ask fitness pros, nutritionists, chefs and more to share with us what's in their refrigerators.
-
Courtney Paul
Instructor at Barry's Bootcamp
"In my refrigerator, I aim to keep things fresh, as free of preservatives as possible and packed with protein. When you stack your pantry/fridge full of healthy items you train your brain to expect success. I have an abundance of fruit to snack on and drink lemon/ginger water for a refreshing constant detox."
-
Sarma Melngailis
Owner of Pure Food and Wine and One Lucky Duck
"There's definitely a lot of green in my fridge, in the form of juice, herbs, and just... greens: arugula and spinach, sunflower sprouts, parsley, cilantro, a salad and my favorite green juice called Swan Greens from One Lucky Duck. I rarely go to a grocery store, shopping instead at the greenmarket and supplementing with what I bring home from my restaurant and juice bars. There's also my favorite pumpkinseed oil, apple cider vinegar, cold water, and yes... beer. I don't drink a lot of beer, but my fridge is never without it. My fridge drawers are mostly empty because it's too easy to forget about what's in there!"
-
Amanda Murdock
Instructor at Pure Yoga
"I'm not a cook. I am, however, an amazing reheater, thawer, rearranger, and the best semi homemade chef around. My teaching schedule does not permit a lot of time to cook complex meals so I like to find things that I can either heat, make easily, or buy and add simple healthy ingredients into. I like to have condiment choices at the ready so I have Bob's Hot Sauce, Brags Amino Spray, lemon juice and mustard. I have a chopped salad, which is such an amazing asset when I need a healthy meal quickly. I'm not a huge meat eater so cottage cheese gives me a great source of protein and it's also very versatile. Then my Brita Water Filter — I'm always drinking water because I teach in a heated room and hydrating after a 75 minute class is extremely important. As for the alcohol, I'm not a huge drinker but when I do drink, I'm a bubbly kind of girl."
-
Chef Fed
Founder of Sex on the Table
"My fridge has beets for happiness, garlic for clean arteries, soy milk (I hate the fact that most soy milks are GMO), fresh herbs (always covered with wet towels), some leftover tofu (non GMO), tomatoes, coconut oil for crispy fries, ghee for crispy fries without coconut taste... I could go on forever, my fridge is kind of the center stage of my life — and it's almost as old as me."
-
Chef Manuel Trevino
Chef at Marble Lane in the Dream Downtown
“I try my best to cook as much as I can at home, especially for my sons (I have 7-year-old twins who are very picky eaters!). My go-tos are my roast chicken, rice dishes and tuna melts, which my boys love. I also make sure to keep mayo in the fridge at all times —it’s great for easy at-home condiments (sriracha and mayo for spicy mayo; chipotle and mayo works well too!), sandwiches, quick chicken and tuna salads and much more.”
-
Dr. Elizabeth Tanzi
Co-director of the Washington Institute of Dermatologic Laser Surgery in Washington, DC.
"I eat a healthy, low carb diet because I have rosacea, so too much sugar makes me breakout in bumps and turn red."
-
Danielle Flug
Nutritionist
"Every time I go shopping, I bring back one new item, this week it was fresh anchovies from Spain. We always have fresh produce (and ginger!) to juice, a rice cooker bowl of quinoa, at least three kinds of mustard and our trusty SodaStream seltzer. I also keep a bunch of "potions", fish oils, probiotics and vitamins. Today we had some leftover Japanese food. One thing you will never find though is dairy; my fiance is allergic so I never bring it home, hence the large almond milk and vegan butter."
-
Alison Cohen
Instructor at Flywheel
"This is the fullest you'll ever see my refrigerator! I always have sparkling water, Vitamin Water Zero, apples, pineapple, Luna Bars and condiments. I love the new chicken wraps they have at Barry's Bootcamp and quinoa salads from The Juice Press. I don't cook, so all my food is pretty much ready to eat! By the end of the day my fridge will already be half empty!"
-
Josh Taekman
Co-founder of EBOOST"My fridge is stocked with EBOOST for natural Energy, chocolate for my son when I need to bribe him, Vita Coca because it is my favorite coconut water, flax and chia seeds for my shakes, and of course Almond Milk and Coconut Milk"
-
Dr. Stafford Broumand
M.D., F.A.C.S.
"Living in New York City, my family and I tend to eat out frequently. However, when it comes to eating at home, our refrigerator has a focused array of foods to meet my family’s needs. I keep organic eggs for my morning breakfast and next to that are some vegan treats for my son who has multiple food allergies. I like to keep fruits that are high in antioxidants, such as blueberries, blackberries, pears and apples. On a weekly basis, we have a specialty chef come to our home to cook foods for my son that are milk, egg and nut-free to give him interesting, tasty options in light of his food allergies. Finally, in our crisper we have multiple vegetables – I love picking dark green and vibrant colored vegetables to eat because it reminds me of the high potency of vitamins and minerals that they have."
-
Chef Laurent Tourondel
Chef at Arlington Club
“I don’t cook as much as I’d like to when I’m in Manhattan because I’m always running around between my restaurants – Arlington Club, LT Burger Bryant Park, Brasserie Ruhlmann – but I’m a huge fan of condiments as you can see. My door is filled with them! Right now, I’m on a Valentina hot sauce kick. Valentina hot sauce, tabasco, soy sauce and mustard – those are my pantry staples.”
-
Loren Bassett
Instructor at Pure Yoga
"I eat a well-balanced diet of fruits, veggies, and lean protein and drink lots of water. Eggs (hard-boiled, veggie omelets, etc), are a staple in my diet. They are so high in protein and good fat and are so filling and good! In the morning, I make a fruit and veggie smoothie with spinach, avocado, pineapple or banana, flax seed and water in my Vitamix. The avocado gives it a creamy consistency. Delicious! I drink coffee (half regular, half decaf) with a little milk, half-and-half and honey (trying to wein myself off Splenda). Juice Generation is my favorite. I drink a green juice and eat the kale avocado salad almost every day. I also eat a lot of chicken and fish with sautéed veggies and homemade hummus (chick peas, olive oil, garlic, tahini, lemon, sea salt). If I'm craving something bubbly, I'll drink Peligrino or club soda with lots of lemon, lime and orange squeezed in it. My guilty pleasures....cheese, wine and Lindt dark chocolate with sea salt. I'm a big believer in maintaining balance."
-
Paul Hwang
Marketing Manager at Organic Avenue
“I like to keep my fridge stocked with vibrant and seasonal ingredients that inspire me to eat healthy. I am currently dreaming of summer, which makes me want to have an abundance of citrus — it's like a little black dress and goes well with everything. For example, I always keep Organic Avenue Grapefruit Juice on hand along with options that provide a boost of energy like our Matcha Chia Glow, which also has a hint of spice. Anything with kale and our Thai Collard Wrap are staples in my fridge. For last minute entertaining, I keep fresh Organic Avenue Salads and also Booster Shots for morning nourishment or to use in salad dressings and savory marinades. I also always have some special ingredients on hand which include Gochu Jang (Korean hot pepper paste), Dwen Jang (Korean miso paste) and sriracha — all are a great way to add depth and an extra zip to any meal.”
-
Sara Gragnolati
Founder & CEO of Coco Mama Foods
"I focus on stocking fresh, organic and raw foods. You'll always find some kombucha in my fridge and sheep's milk yogurt is my new obsession. Suja is an awesome new raw pressed juice brand and it's great for days I don't have time to juice. Can you ever have too many misos? Never in my world. All three are a staple in my cooking because they add amazing flavor, are extremely healthy and never go bad."
-
Patrick Frost
Instructor at Barry's Bootcamp
"I always have a ton of fresh fruit for my morning smoothies. I make an awesome shake filled with fruit, veggies, nuts and protein. I just got back from vacation so I stocked up on my usual detox diet items. No alcohol, no processed foods, no refined sugars and lean protein. Just for the record...the Italian white bread is not mine... it's my roommate's I swear!! During my detox, whenever I crave something sweet, my cheat snack is apples and peanut butter. I just LOVE that combo and it totally satisfies my sweet tooth and brings me back to when I was a kid."
-
Dr. Frank Lipman
Integrative & Functional Medicine Physician and founder of Eleven Eleven Wellness Center
"I believe that food is information, so stocking up the refrigerator with organic produce, good fats such as nuts and avocados, and healthy organic protein (grass-fed if it's meat) is essential to giving your body the best 'data' that it needs to be nourished and healthy. Foods containing gluten, dairy and processed sugar are pro-inflammatory, affect digestion, and can leave you feeling bloated and sluggish. I keep non-dairy milk alternatives to use when making smoothies, and there is always almond flour to use for gluten-free baking. We always keep a stock of homemade treats that are usually made with ingredients like almond butter, almonds, coconut oil and raw honey. Finally, you will find my Be Well Omega 3 Fish Oil, Greens and Probiotics in the refrigerator."
-
Halle Becker
Founder of Homegirl Yoga, instructor at Pure Yoga and SoulCycle
"I'm on The Zone diet right now so I have a lot of plastic boxes in my fridge. The food isn't bad especially the muffins in the morning! My daughter Maya loved vanilla yogurt... until yesterday. Anyone want some yogurt? I'm also trying to drink more water, hence the Perrier."
-
Loi Jordan
Group Fitness Manager at Equinox
"I'm definitely a minimalist when it comes to what's in my Fridge. I like to shop daily, but keep a few staples on hand: fresh fruit, veggies, almond milk, natural peanut butter, avocados, dark chocolate, coconut water and LOTS of wine!"
-
James Audas
Undergoing a three-month wait staff stage at Noma, the Copenhagen restaurant that for the past three years has held the top spot on the World's 50 Best Restaurants
"One of my favorite items that is currently in my fridge that I really couldn't do without is my Mom's rhubarb, strawberry and vanilla jam. I am going to miss this while I'm in Denmark! My favorite ingredient to cook with would be a good steak because it's something that can be cooked at any time of the week. In my wine fridge I always keep Australian riesling — Knappstein from the Clare Valley and Henschke from the Adelaide Hills. I'm also looking forward to cracking the champagne from Cumieres (Champagne-Ardenne) before leaving for Denmark!
-
Luke Mangan
Chef, restauranteur and co-founder of the Appetite for Excellence hospitality awards program
"I try to eat as healthy as possible when at home, which is rare! I like to keep lots of fresh fruit and leafy vegetables in the crisper for whipping up a quick meal. My favorite ingredients to cook with would have to be leeks, garlic and ginger — you can do so much with these three ingredients. I produce my own Luke Mangan branded food products and often take them home with me for testing. I've currently got a couple of Luke Mangan's Baby Bites in my fridge. I'm pretty proud of my homemade raspberry jam, oh and I guess I'm going to have to explain the sweet treats on the top shelf — my secret vice would have to be those chocolate coated coffee beans."
-
Elana Brynes
Founder and creative director of Kings of Cole
"I am so thankful I make sweatpants and sweatshirts for a living because I am cake-obsessed. Fruit salad is a must in my house and I am addicted to Coke Zero. Nothing beats a classic like Tropicana orange juice and the kid in me loves apple sauce!"
-
Fred DeVito and Elisabeth Halfpapp
Co-founders of Exhale’s Core Fusion program
"Whether we're teaching in New York, Bridgehampton or visiting one of the 20 Exhale locations nationwide, we always make sure to keep a healthy and balanced diet. In our fridge right now we have escarole and bean soup, roasted chicken, grilled veggies (great to pack for lunch), green leafy vegetables, fresh fruit, berries, olives, tomato sauce and prosciutto di Parma. To drink, we have BluePrint juice, organic juices, Channing Daughters wine, champagne for that spontaneous celebration, bottled mineral water and light beer."
-
Madison Lari
Instructor at SoulCycle
"Before I was an instructor, there was nothing in my refrigerator but water and soda because I didn't take health or food seriously. Being part of Soul has changed my life and what I eat has been the biggest change yet! I make sure to keep my fridge clean with fruits and veggies. I'm a huge home juicer — if I don't eat it I juice it! I try and cook at home, my favorite meal is chicken with mushrooms and my boyfriend's amazing kale ceaser salad. I make acai bowls of oatmeal every morning and of course a pitcher of coffee — I love iced coffee."
-
Sam Platner
Publicist and mother
"My daughter Madeline always seems to be cruising around in our fridge! The top shelf middle is an avocado Madeline was pondering eating. We are avocado obsessed and beets obsessed. She is grabbing capers which I love putting on salmon with a lot of lemon. Hummus, tomato soup, grapes, ice tea and Greek yogurt, which I mix with fruit for Madeline every morning, are also things we always stock. Produce and fruit are stocked in the bottom bins."
-
Hadley Booth
Co-owner and pastry chef at The Gourmandise School
"This is one of our two fridges at The Gourmandise School. Here we store a couple of pounds of butter (we keep the rest frozen), homemade condiments like the jams and pickles, and my business partner Clemence’s delicious but stinky sourdough bread starter. Most importantly, we house our fresh produce from the Santa Monica Farmer’s Market inside as well. We are lucky to be two blocks from the best Farmer’s Market in the country. We source amazing seasonal produce from local farmers. We even get farm fresh eggs for our pasta class. With a fridge like this, its easy to teach classes that range from French Macarons to Summer Grilling."
-
Nicole Landberg
Senior Marketing Director at Tria Beauty
“At Tria Beauty, we are always focused on creating the next great innovation and are constantly sharing ideas to keep us inspired. Our fridge acts as one big inspiration board. Since we all know it can be hard to create the next big thing…we stock our fridge with the ultimate creative juice – craft beer brewed right near our office! Now you know the secret behind the great innovation at Tria!”
-
John Lawson
Executive Chef, Mr Hive Kitchen & Bar
"Stainless steel fridges are my preference. They are easy to clean and look great. Inside the fridge all food groups have sections to make them easily accessible whilst also making it easier to monitor the life span of the produce. All items in my fridge have their place, so that in the middle of a busy service I know where things are when I open the door. Fruit and vegetables can absorb other smells, and potentially change their taste, which is why I keep them separate. To get rid of odors in the fridge, a tip is to keep some lemon juice or vanilla essence in a small open container to neutralize and freshen the air."
-
Olivier Reginensi
Head chef at Maison Kayser USA
"You can call my fridge 'the multi condiments French chef house fridge.' Can you spot the two illegal items?"
-
Courtney Paul
Instructor at Barry's Bootcamp
"In my refrigerator, I aim to keep things fresh, as free of preservatives as possible and packed with protein. When you stack your pantry/fridge full of healthy items you train your brain to expect success. I have an abundance of fruit to snack on and drink lemon/ginger water for a refreshing constant detox."
-
Sarma Melngailis
Owner of Pure Food and Wine and One Lucky Duck
"There's definitely a lot of green in my fridge, in the form of juice, herbs, and just... greens: arugula and spinach, sunflower sprouts, parsley, cilantro, a salad and my favorite green juice called Swan Greens from One Lucky Duck. I rarely go to a grocery store, shopping instead at the greenmarket and supplementing with what I bring home from my restaurant and juice bars. There's also my favorite pumpkinseed oil, apple cider vinegar, cold water, and yes... beer. I don't drink a lot of beer, but my fridge is never without it. My fridge drawers are mostly empty because it's too easy to forget about what's in there!"
-
Amanda Murdock
Instructor at Pure Yoga
"I'm not a cook. I am, however, an amazing reheater, thawer, rearranger, and the best semi homemade chef around. My teaching schedule does not permit a lot of time to cook complex meals so I like to find things that I can either heat, make easily, or buy and add simple healthy ingredients into. I like to have condiment choices at the ready so I have Bob's Hot Sauce, Brags Amino Spray, lemon juice and mustard. I have a chopped salad, which is such an amazing asset when I need a healthy meal quickly. I'm not a huge meat eater so cottage cheese gives me a great source of protein and it's also very versatile. Then my Brita Water Filter — I'm always drinking water because I teach in a heated room and hydrating after a 75 minute class is extremely important. As for the alcohol, I'm not a huge drinker but when I do drink, I'm a bubbly kind of girl."
-
Chef Fed
Founder of Sex on the Table
"My fridge has beets for happiness, garlic for clean arteries, soy milk (I hate the fact that most soy milks are GMO), fresh herbs (always covered with wet towels), some leftover tofu (non GMO), tomatoes, coconut oil for crispy fries, ghee for crispy fries without coconut taste... I could go on forever, my fridge is kind of the center stage of my life — and it's almost as old as me."
-
Chef Manuel Trevino
Chef at Marble Lane in the Dream Downtown
“I try my best to cook as much as I can at home, especially for my sons (I have 7-year-old twins who are very picky eaters!). My go-tos are my roast chicken, rice dishes and tuna melts, which my boys love. I also make sure to keep mayo in the fridge at all times —it’s great for easy at-home condiments (sriracha and mayo for spicy mayo; chipotle and mayo works well too!), sandwiches, quick chicken and tuna salads and much more.”
-
Dr. Elizabeth Tanzi
Co-director of the Washington Institute of Dermatologic Laser Surgery in Washington, DC.
"I eat a healthy, low carb diet because I have rosacea, so too much sugar makes me breakout in bumps and turn red."
-
Danielle Flug
Nutritionist
"Every time I go shopping, I bring back one new item, this week it was fresh anchovies from Spain. We always have fresh produce (and ginger!) to juice, a rice cooker bowl of quinoa, at least three kinds of mustard and our trusty SodaStream seltzer. I also keep a bunch of "potions", fish oils, probiotics and vitamins. Today we had some leftover Japanese food. One thing you will never find though is dairy; my fiance is allergic so I never bring it home, hence the large almond milk and vegan butter."
-
Alison Cohen
Instructor at Flywheel
"This is the fullest you'll ever see my refrigerator! I always have sparkling water, Vitamin Water Zero, apples, pineapple, Luna Bars and condiments. I love the new chicken wraps they have at Barry's Bootcamp and quinoa salads from The Juice Press. I don't cook, so all my food is pretty much ready to eat! By the end of the day my fridge will already be half empty!"
-
Josh Taekman
Co-founder of EBOOST"My fridge is stocked with EBOOST for natural Energy, chocolate for my son when I need to bribe him, Vita Coca because it is my favorite coconut water, flax and chia seeds for my shakes, and of course Almond Milk and Coconut Milk"
-
Dr. Stafford Broumand
M.D., F.A.C.S.
"Living in New York City, my family and I tend to eat out frequently. However, when it comes to eating at home, our refrigerator has a focused array of foods to meet my family’s needs. I keep organic eggs for my morning breakfast and next to that are some vegan treats for my son who has multiple food allergies. I like to keep fruits that are high in antioxidants, such as blueberries, blackberries, pears and apples. On a weekly basis, we have a specialty chef come to our home to cook foods for my son that are milk, egg and nut-free to give him interesting, tasty options in light of his food allergies. Finally, in our crisper we have multiple vegetables – I love picking dark green and vibrant colored vegetables to eat because it reminds me of the high potency of vitamins and minerals that they have."
-
Chef Laurent Tourondel
Chef at Arlington Club
“I don’t cook as much as I’d like to when I’m in Manhattan because I’m always running around between my restaurants – Arlington Club, LT Burger Bryant Park, Brasserie Ruhlmann – but I’m a huge fan of condiments as you can see. My door is filled with them! Right now, I’m on a Valentina hot sauce kick. Valentina hot sauce, tabasco, soy sauce and mustard – those are my pantry staples.”
-
Loren Bassett
Instructor at Pure Yoga
"I eat a well-balanced diet of fruits, veggies, and lean protein and drink lots of water. Eggs (hard-boiled, veggie omelets, etc), are a staple in my diet. They are so high in protein and good fat and are so filling and good! In the morning, I make a fruit and veggie smoothie with spinach, avocado, pineapple or banana, flax seed and water in my Vitamix. The avocado gives it a creamy consistency. Delicious! I drink coffee (half regular, half decaf) with a little milk, half-and-half and honey (trying to wein myself off Splenda). Juice Generation is my favorite. I drink a green juice and eat the kale avocado salad almost every day. I also eat a lot of chicken and fish with sautéed veggies and homemade hummus (chick peas, olive oil, garlic, tahini, lemon, sea salt). If I'm craving something bubbly, I'll drink Peligrino or club soda with lots of lemon, lime and orange squeezed in it. My guilty pleasures....cheese, wine and Lindt dark chocolate with sea salt. I'm a big believer in maintaining balance."
-
Paul Hwang
Marketing Manager at Organic Avenue
“I like to keep my fridge stocked with vibrant and seasonal ingredients that inspire me to eat healthy. I am currently dreaming of summer, which makes me want to have an abundance of citrus — it's like a little black dress and goes well with everything. For example, I always keep Organic Avenue Grapefruit Juice on hand along with options that provide a boost of energy like our Matcha Chia Glow, which also has a hint of spice. Anything with kale and our Thai Collard Wrap are staples in my fridge. For last minute entertaining, I keep fresh Organic Avenue Salads and also Booster Shots for morning nourishment or to use in salad dressings and savory marinades. I also always have some special ingredients on hand which include Gochu Jang (Korean hot pepper paste), Dwen Jang (Korean miso paste) and sriracha — all are a great way to add depth and an extra zip to any meal.”
-
Sara Gragnolati
Founder & CEO of Coco Mama Foods
"I focus on stocking fresh, organic and raw foods. You'll always find some kombucha in my fridge and sheep's milk yogurt is my new obsession. Suja is an awesome new raw pressed juice brand and it's great for days I don't have time to juice. Can you ever have too many misos? Never in my world. All three are a staple in my cooking because they add amazing flavor, are extremely healthy and never go bad."
-
Patrick Frost
Instructor at Barry's Bootcamp
"I always have a ton of fresh fruit for my morning smoothies. I make an awesome shake filled with fruit, veggies, nuts and protein. I just got back from vacation so I stocked up on my usual detox diet items. No alcohol, no processed foods, no refined sugars and lean protein. Just for the record...the Italian white bread is not mine... it's my roommate's I swear!! During my detox, whenever I crave something sweet, my cheat snack is apples and peanut butter. I just LOVE that combo and it totally satisfies my sweet tooth and brings me back to when I was a kid."
-
Dr. Frank Lipman
Integrative & Functional Medicine Physician and founder of Eleven Eleven Wellness Center
"I believe that food is information, so stocking up the refrigerator with organic produce, good fats such as nuts and avocados, and healthy organic protein (grass-fed if it's meat) is essential to giving your body the best 'data' that it needs to be nourished and healthy. Foods containing gluten, dairy and processed sugar are pro-inflammatory, affect digestion, and can leave you feeling bloated and sluggish. I keep non-dairy milk alternatives to use when making smoothies, and there is always almond flour to use for gluten-free baking. We always keep a stock of homemade treats that are usually made with ingredients like almond butter, almonds, coconut oil and raw honey. Finally, you will find my Be Well Omega 3 Fish Oil, Greens and Probiotics in the refrigerator."
-
Halle Becker
Founder of Homegirl Yoga, instructor at Pure Yoga and SoulCycle
"I'm on The Zone diet right now so I have a lot of plastic boxes in my fridge. The food isn't bad especially the muffins in the morning! My daughter Maya loved vanilla yogurt... until yesterday. Anyone want some yogurt? I'm also trying to drink more water, hence the Perrier."
-
Loi Jordan
Group Fitness Manager at Equinox
"I'm definitely a minimalist when it comes to what's in my Fridge. I like to shop daily, but keep a few staples on hand: fresh fruit, veggies, almond milk, natural peanut butter, avocados, dark chocolate, coconut water and LOTS of wine!"
-
James Audas
Undergoing a three-month wait staff stage at Noma, the Copenhagen restaurant that for the past three years has held the top spot on the World's 50 Best Restaurants
"One of my favorite items that is currently in my fridge that I really couldn't do without is my Mom's rhubarb, strawberry and vanilla jam. I am going to miss this while I'm in Denmark! My favorite ingredient to cook with would be a good steak because it's something that can be cooked at any time of the week. In my wine fridge I always keep Australian riesling — Knappstein from the Clare Valley and Henschke from the Adelaide Hills. I'm also looking forward to cracking the champagne from Cumieres (Champagne-Ardenne) before leaving for Denmark!
-
Luke Mangan
Chef, restauranteur and co-founder of the Appetite for Excellence hospitality awards program
"I try to eat as healthy as possible when at home, which is rare! I like to keep lots of fresh fruit and leafy vegetables in the crisper for whipping up a quick meal. My favorite ingredients to cook with would have to be leeks, garlic and ginger — you can do so much with these three ingredients. I produce my own Luke Mangan branded food products and often take them home with me for testing. I've currently got a couple of Luke Mangan's Baby Bites in my fridge. I'm pretty proud of my homemade raspberry jam, oh and I guess I'm going to have to explain the sweet treats on the top shelf — my secret vice would have to be those chocolate coated coffee beans."
-
Elana Brynes
Founder and creative director of Kings of Cole
"I am so thankful I make sweatpants and sweatshirts for a living because I am cake-obsessed. Fruit salad is a must in my house and I am addicted to Coke Zero. Nothing beats a classic like Tropicana orange juice and the kid in me loves apple sauce!"
-
Fred DeVito and Elisabeth Halfpapp
Co-founders of Exhale’s Core Fusion program
"Whether we're teaching in New York, Bridgehampton or visiting one of the 20 Exhale locations nationwide, we always make sure to keep a healthy and balanced diet. In our fridge right now we have escarole and bean soup, roasted chicken, grilled veggies (great to pack for lunch), green leafy vegetables, fresh fruit, berries, olives, tomato sauce and prosciutto di Parma. To drink, we have BluePrint juice, organic juices, Channing Daughters wine, champagne for that spontaneous celebration, bottled mineral water and light beer."
-
Madison Lari
Instructor at SoulCycle
"Before I was an instructor, there was nothing in my refrigerator but water and soda because I didn't take health or food seriously. Being part of Soul has changed my life and what I eat has been the biggest change yet! I make sure to keep my fridge clean with fruits and veggies. I'm a huge home juicer — if I don't eat it I juice it! I try and cook at home, my favorite meal is chicken with mushrooms and my boyfriend's amazing kale ceaser salad. I make acai bowls of oatmeal every morning and of course a pitcher of coffee — I love iced coffee."
-
Sam Platner
Publicist and mother
"My daughter Madeline always seems to be cruising around in our fridge! The top shelf middle is an avocado Madeline was pondering eating. We are avocado obsessed and beets obsessed. She is grabbing capers which I love putting on salmon with a lot of lemon. Hummus, tomato soup, grapes, ice tea and Greek yogurt, which I mix with fruit for Madeline every morning, are also things we always stock. Produce and fruit are stocked in the bottom bins."
-
Hadley Booth
Co-owner and pastry chef at The Gourmandise School
"This is one of our two fridges at The Gourmandise School. Here we store a couple of pounds of butter (we keep the rest frozen), homemade condiments like the jams and pickles, and my business partner Clemence’s delicious but stinky sourdough bread starter. Most importantly, we house our fresh produce from the Santa Monica Farmer’s Market inside as well. We are lucky to be two blocks from the best Farmer’s Market in the country. We source amazing seasonal produce from local farmers. We even get farm fresh eggs for our pasta class. With a fridge like this, its easy to teach classes that range from French Macarons to Summer Grilling."
-
Nicole Landberg
Senior Marketing Director at Tria Beauty
“At Tria Beauty, we are always focused on creating the next great innovation and are constantly sharing ideas to keep us inspired. Our fridge acts as one big inspiration board. Since we all know it can be hard to create the next big thing…we stock our fridge with the ultimate creative juice – craft beer brewed right near our office! Now you know the secret behind the great innovation at Tria!”
-
John Lawson
Executive Chef, Mr Hive Kitchen & Bar
"Stainless steel fridges are my preference. They are easy to clean and look great. Inside the fridge all food groups have sections to make them easily accessible whilst also making it easier to monitor the life span of the produce. All items in my fridge have their place, so that in the middle of a busy service I know where things are when I open the door. Fruit and vegetables can absorb other smells, and potentially change their taste, which is why I keep them separate. To get rid of odors in the fridge, a tip is to keep some lemon juice or vanilla essence in a small open container to neutralize and freshen the air."
-
Olivier Reginensi
Head chef at Maison Kayser USA
"You can call my fridge 'the multi condiments French chef house fridge.' Can you spot the two illegal items?"
-
Courtney Paul
Instructor at Barry's Bootcamp
"In my refrigerator, I aim to keep things fresh, as free of preservatives as possible and packed with protein. When you stack your pantry/fridge full of healthy items you train your brain to expect success. I have an abundance of fruit to snack on and drink lemon/ginger water for a refreshing constant detox."
-
Sarma Melngailis
Owner of Pure Food and Wine and One Lucky Duck
"There's definitely a lot of green in my fridge, in the form of juice, herbs, and just... greens: arugula and spinach, sunflower sprouts, parsley, cilantro, a salad and my favorite green juice called Swan Greens from One Lucky Duck. I rarely go to a grocery store, shopping instead at the greenmarket and supplementing with what I bring home from my restaurant and juice bars. There's also my favorite pumpkinseed oil, apple cider vinegar, cold water, and yes... beer. I don't drink a lot of beer, but my fridge is never without it. My fridge drawers are mostly empty because it's too easy to forget about what's in there!"
-
Amanda Murdock
Instructor at Pure Yoga
"I'm not a cook. I am, however, an amazing reheater, thawer, rearranger, and the best semi homemade chef around. My teaching schedule does not permit a lot of time to cook complex meals so I like to find things that I can either heat, make easily, or buy and add simple healthy ingredients into. I like to have condiment choices at the ready so I have Bob's Hot Sauce, Brags Amino Spray, lemon juice and mustard. I have a chopped salad, which is such an amazing asset when I need a healthy meal quickly. I'm not a huge meat eater so cottage cheese gives me a great source of protein and it's also very versatile. Then my Brita Water Filter — I'm always drinking water because I teach in a heated room and hydrating after a 75 minute class is extremely important. As for the alcohol, I'm not a huge drinker but when I do drink, I'm a bubbly kind of girl."
-
Chef Fed
Founder of Sex on the Table
"My fridge has beets for happiness, garlic for clean arteries, soy milk (I hate the fact that most soy milks are GMO), fresh herbs (always covered with wet towels), some leftover tofu (non GMO), tomatoes, coconut oil for crispy fries, ghee for crispy fries without coconut taste... I could go on forever, my fridge is kind of the center stage of my life — and it's almost as old as me."
-
Chef Manuel Trevino
Chef at Marble Lane in the Dream Downtown
“I try my best to cook as much as I can at home, especially for my sons (I have 7-year-old twins who are very picky eaters!). My go-tos are my roast chicken, rice dishes and tuna melts, which my boys love. I also make sure to keep mayo in the fridge at all times —it’s great for easy at-home condiments (sriracha and mayo for spicy mayo; chipotle and mayo works well too!), sandwiches, quick chicken and tuna salads and much more.”
-
Dr. Elizabeth Tanzi
Co-director of the Washington Institute of Dermatologic Laser Surgery in Washington, DC.
"I eat a healthy, low carb diet because I have rosacea, so too much sugar makes me breakout in bumps and turn red."
-
Danielle Flug
Nutritionist
"Every time I go shopping, I bring back one new item, this week it was fresh anchovies from Spain. We always have fresh produce (and ginger!) to juice, a rice cooker bowl of quinoa, at least three kinds of mustard and our trusty SodaStream seltzer. I also keep a bunch of "potions", fish oils, probiotics and vitamins. Today we had some leftover Japanese food. One thing you will never find though is dairy; my fiance is allergic so I never bring it home, hence the large almond milk and vegan butter."
-
Alison Cohen
Instructor at Flywheel
"This is the fullest you'll ever see my refrigerator! I always have sparkling water, Vitamin Water Zero, apples, pineapple, Luna Bars and condiments. I love the new chicken wraps they have at Barry's Bootcamp and quinoa salads from The Juice Press. I don't cook, so all my food is pretty much ready to eat! By the end of the day my fridge will already be half empty!"
-
Josh Taekman
Co-founder of EBOOST"My fridge is stocked with EBOOST for natural Energy, chocolate for my son when I need to bribe him, Vita Coca because it is my favorite coconut water, flax and chia seeds for my shakes, and of course Almond Milk and Coconut Milk" -
Dr. Stafford Broumand
M.D., F.A.C.S.
"Living in New York City, my family and I tend to eat out frequently. However, when it comes to eating at home, our refrigerator has a focused array of foods to meet my family’s needs. I keep organic eggs for my morning breakfast and next to that are some vegan treats for my son who has multiple food allergies. I like to keep fruits that are high in antioxidants, such as blueberries, blackberries, pears and apples. On a weekly basis, we have a specialty chef come to our home to cook foods for my son that are milk, egg and nut-free to give him interesting, tasty options in light of his food allergies. Finally, in our crisper we have multiple vegetables – I love picking dark green and vibrant colored vegetables to eat because it reminds me of the high potency of vitamins and minerals that they have."
-
Chef Laurent Tourondel
Chef at Arlington Club
“I don’t cook as much as I’d like to when I’m in Manhattan because I’m always running around between my restaurants – Arlington Club, LT Burger Bryant Park, Brasserie Ruhlmann – but I’m a huge fan of condiments as you can see. My door is filled with them! Right now, I’m on a Valentina hot sauce kick. Valentina hot sauce, tabasco, soy sauce and mustard – those are my pantry staples.”
-
Loren Bassett
Instructor at Pure Yoga
"I eat a well-balanced diet of fruits, veggies, and lean protein and drink lots of water. Eggs (hard-boiled, veggie omelets, etc), are a staple in my diet. They are so high in protein and good fat and are so filling and good! In the morning, I make a fruit and veggie smoothie with spinach, avocado, pineapple or banana, flax seed and water in my Vitamix. The avocado gives it a creamy consistency. Delicious! I drink coffee (half regular, half decaf) with a little milk, half-and-half and honey (trying to wein myself off Splenda). Juice Generation is my favorite. I drink a green juice and eat the kale avocado salad almost every day. I also eat a lot of chicken and fish with sautéed veggies and homemade hummus (chick peas, olive oil, garlic, tahini, lemon, sea salt). If I'm craving something bubbly, I'll drink Peligrino or club soda with lots of lemon, lime and orange squeezed in it. My guilty pleasures....cheese, wine and Lindt dark chocolate with sea salt. I'm a big believer in maintaining balance."
-
Paul Hwang
Marketing Manager at Organic Avenue
“I like to keep my fridge stocked with vibrant and seasonal ingredients that inspire me to eat healthy. I am currently dreaming of summer, which makes me want to have an abundance of citrus — it's like a little black dress and goes well with everything. For example, I always keep Organic Avenue Grapefruit Juice on hand along with options that provide a boost of energy like our Matcha Chia Glow, which also has a hint of spice. Anything with kale and our Thai Collard Wrap are staples in my fridge. For last minute entertaining, I keep fresh Organic Avenue Salads and also Booster Shots for morning nourishment or to use in salad dressings and savory marinades. I also always have some special ingredients on hand which include Gochu Jang (Korean hot pepper paste), Dwen Jang (Korean miso paste) and sriracha — all are a great way to add depth and an extra zip to any meal.”
-
Sara Gragnolati
Founder & CEO of Coco Mama Foods
"I focus on stocking fresh, organic and raw foods. You'll always find some kombucha in my fridge and sheep's milk yogurt is my new obsession. Suja is an awesome new raw pressed juice brand and it's great for days I don't have time to juice. Can you ever have too many misos? Never in my world. All three are a staple in my cooking because they add amazing flavor, are extremely healthy and never go bad."
-
Patrick Frost
Instructor at Barry's Bootcamp
"I always have a ton of fresh fruit for my morning smoothies. I make an awesome shake filled with fruit, veggies, nuts and protein. I just got back from vacation so I stocked up on my usual detox diet items. No alcohol, no processed foods, no refined sugars and lean protein. Just for the record...the Italian white bread is not mine... it's my roommate's I swear!! During my detox, whenever I crave something sweet, my cheat snack is apples and peanut butter. I just LOVE that combo and it totally satisfies my sweet tooth and brings me back to when I was a kid."
-
Dr. Frank Lipman
Integrative & Functional Medicine Physician and founder of Eleven Eleven Wellness Center
"I believe that food is information, so stocking up the refrigerator with organic produce, good fats such as nuts and avocados, and healthy organic protein (grass-fed if it's meat) is essential to giving your body the best 'data' that it needs to be nourished and healthy. Foods containing gluten, dairy and processed sugar are pro-inflammatory, affect digestion, and can leave you feeling bloated and sluggish. I keep non-dairy milk alternatives to use when making smoothies, and there is always almond flour to use for gluten-free baking. We always keep a stock of homemade treats that are usually made with ingredients like almond butter, almonds, coconut oil and raw honey. Finally, you will find my Be Well Omega 3 Fish Oil, Greens and Probiotics in the refrigerator."
-
Halle Becker
Founder of Homegirl Yoga, instructor at Pure Yoga and SoulCycle
"I'm on The Zone diet right now so I have a lot of plastic boxes in my fridge. The food isn't bad especially the muffins in the morning! My daughter Maya loved vanilla yogurt... until yesterday. Anyone want some yogurt? I'm also trying to drink more water, hence the Perrier."
-
Loi Jordan
Group Fitness Manager at Equinox
"I'm definitely a minimalist when it comes to what's in my Fridge. I like to shop daily, but keep a few staples on hand: fresh fruit, veggies, almond milk, natural peanut butter, avocados, dark chocolate, coconut water and LOTS of wine!"
-
James Audas
Undergoing a three-month wait staff stage at Noma, the Copenhagen restaurant that for the past three years has held the top spot on the World's 50 Best Restaurants
"One of my favorite items that is currently in my fridge that I really couldn't do without is my Mom's rhubarb, strawberry and vanilla jam. I am going to miss this while I'm in Denmark! My favorite ingredient to cook with would be a good steak because it's something that can be cooked at any time of the week. In my wine fridge I always keep Australian riesling — Knappstein from the Clare Valley and Henschke from the Adelaide Hills. I'm also looking forward to cracking the champagne from Cumieres (Champagne-Ardenne) before leaving for Denmark!
-
Luke Mangan
Chef, restauranteur and co-founder of the Appetite for Excellence hospitality awards program
"I try to eat as healthy as possible when at home, which is rare! I like to keep lots of fresh fruit and leafy vegetables in the crisper for whipping up a quick meal. My favorite ingredients to cook with would have to be leeks, garlic and ginger — you can do so much with these three ingredients. I produce my own Luke Mangan branded food products and often take them home with me for testing. I've currently got a couple of Luke Mangan's Baby Bites in my fridge. I'm pretty proud of my homemade raspberry jam, oh and I guess I'm going to have to explain the sweet treats on the top shelf — my secret vice would have to be those chocolate coated coffee beans."
-
Elana Brynes
Founder and creative director of Kings of Cole
"I am so thankful I make sweatpants and sweatshirts for a living because I am cake-obsessed. Fruit salad is a must in my house and I am addicted to Coke Zero. Nothing beats a classic like Tropicana orange juice and the kid in me loves apple sauce!"
-
Fred DeVito and Elisabeth Halfpapp
Co-founders of Exhale’s Core Fusion program
"Whether we're teaching in New York, Bridgehampton or visiting one of the 20 Exhale locations nationwide, we always make sure to keep a healthy and balanced diet. In our fridge right now we have escarole and bean soup, roasted chicken, grilled veggies (great to pack for lunch), green leafy vegetables, fresh fruit, berries, olives, tomato sauce and prosciutto di Parma. To drink, we have BluePrint juice, organic juices, Channing Daughters wine, champagne for that spontaneous celebration, bottled mineral water and light beer."
-
Madison Lari
Instructor at SoulCycle
"Before I was an instructor, there was nothing in my refrigerator but water and soda because I didn't take health or food seriously. Being part of Soul has changed my life and what I eat has been the biggest change yet! I make sure to keep my fridge clean with fruits and veggies. I'm a huge home juicer — if I don't eat it I juice it! I try and cook at home, my favorite meal is chicken with mushrooms and my boyfriend's amazing kale ceaser salad. I make acai bowls of oatmeal every morning and of course a pitcher of coffee — I love iced coffee." -
Sam Platner
Publicist and mother
"My daughter Madeline always seems to be cruising around in our fridge! The top shelf middle is an avocado Madeline was pondering eating. We are avocado obsessed and beets obsessed. She is grabbing capers which I love putting on salmon with a lot of lemon. Hummus, tomato soup, grapes, ice tea and Greek yogurt, which I mix with fruit for Madeline every morning, are also things we always stock. Produce and fruit are stocked in the bottom bins."
-
Hadley Booth
Co-owner and pastry chef at The Gourmandise School
"This is one of our two fridges at The Gourmandise School. Here we store a couple of pounds of butter (we keep the rest frozen), homemade condiments like the jams and pickles, and my business partner Clemence’s delicious but stinky sourdough bread starter. Most importantly, we house our fresh produce from the Santa Monica Farmer’s Market inside as well. We are lucky to be two blocks from the best Farmer’s Market in the country. We source amazing seasonal produce from local farmers. We even get farm fresh eggs for our pasta class. With a fridge like this, its easy to teach classes that range from French Macarons to Summer Grilling." -
Nicole Landberg
Senior Marketing Director at Tria Beauty
“At Tria Beauty, we are always focused on creating the next great innovation and are constantly sharing ideas to keep us inspired. Our fridge acts as one big inspiration board. Since we all know it can be hard to create the next big thing…we stock our fridge with the ultimate creative juice – craft beer brewed right near our office! Now you know the secret behind the great innovation at Tria!”
-
John Lawson
Executive Chef, Mr Hive Kitchen & Bar
"Stainless steel fridges are my preference. They are easy to clean and look great. Inside the fridge all food groups have sections to make them easily accessible whilst also making it easier to monitor the life span of the produce. All items in my fridge have their place, so that in the middle of a busy service I know where things are when I open the door. Fruit and vegetables can absorb other smells, and potentially change their taste, which is why I keep them separate. To get rid of odors in the fridge, a tip is to keep some lemon juice or vanilla essence in a small open container to neutralize and freshen the air."
-
Olivier Reginensi
Head chef at Maison Kayser USA
"You can call my fridge 'the multi condiments French chef house fridge.' Can you spot the two illegal items?"
Instructor at Barry's Bootcamp
"In my refrigerator, I aim to keep things fresh, as free of preservatives as possible and packed with protein. When you stack your pantry/fridge full of healthy items you train your brain to expect success. I have an abundance of fruit to snack on and drink lemon/ginger water for a refreshing constant detox."
Owner of Pure Food and Wine and One Lucky Duck
"There's definitely a lot of green in my fridge, in the form of juice, herbs, and just... greens: arugula and spinach, sunflower sprouts, parsley, cilantro, a salad and my favorite green juice called Swan Greens from One Lucky Duck. I rarely go to a grocery store, shopping instead at the greenmarket and supplementing with what I bring home from my restaurant and juice bars. There's also my favorite pumpkinseed oil, apple cider vinegar, cold water, and yes... beer. I don't drink a lot of beer, but my fridge is never without it. My fridge drawers are mostly empty because it's too easy to forget about what's in there!"
Instructor at Pure Yoga
"I'm not a cook. I am, however, an amazing reheater, thawer, rearranger, and the best semi homemade chef around. My teaching schedule does not permit a lot of time to cook complex meals so I like to find things that I can either heat, make easily, or buy and add simple healthy ingredients into. I like to have condiment choices at the ready so I have Bob's Hot Sauce, Brags Amino Spray, lemon juice and mustard. I have a chopped salad, which is such an amazing asset when I need a healthy meal quickly. I'm not a huge meat eater so cottage cheese gives me a great source of protein and it's also very versatile. Then my Brita Water Filter — I'm always drinking water because I teach in a heated room and hydrating after a 75 minute class is extremely important. As for the alcohol, I'm not a huge drinker but when I do drink, I'm a bubbly kind of girl."
Founder of Sex on the Table
"My fridge has beets for happiness, garlic for clean arteries, soy milk (I hate the fact that most soy milks are GMO), fresh herbs (always covered with wet towels), some leftover tofu (non GMO), tomatoes, coconut oil for crispy fries, ghee for crispy fries without coconut taste... I could go on forever, my fridge is kind of the center stage of my life — and it's almost as old as me."
Chef at Marble Lane in the Dream Downtown
“I try my best to cook as much as I can at home, especially for my sons (I have 7-year-old twins who are very picky eaters!). My go-tos are my roast chicken, rice dishes and tuna melts, which my boys love. I also make sure to keep mayo in the fridge at all times —it’s great for easy at-home condiments (sriracha and mayo for spicy mayo; chipotle and mayo works well too!), sandwiches, quick chicken and tuna salads and much more.”
Co-director of the Washington Institute of Dermatologic Laser Surgery in Washington, DC.
"I eat a healthy, low carb diet because I have rosacea, so too much sugar makes me breakout in bumps and turn red."
Nutritionist
"Every time I go shopping, I bring back one new item, this week it was fresh anchovies from Spain. We always have fresh produce (and ginger!) to juice, a rice cooker bowl of quinoa, at least three kinds of mustard and our trusty SodaStream seltzer. I also keep a bunch of "potions", fish oils, probiotics and vitamins. Today we had some leftover Japanese food. One thing you will never find though is dairy; my fiance is allergic so I never bring it home, hence the large almond milk and vegan butter."
Instructor at Flywheel
"This is the fullest you'll ever see my refrigerator! I always have sparkling water, Vitamin Water Zero, apples, pineapple, Luna Bars and condiments. I love the new chicken wraps they have at Barry's Bootcamp and quinoa salads from The Juice Press. I don't cook, so all my food is pretty much ready to eat! By the end of the day my fridge will already be half empty!"
M.D., F.A.C.S.
"Living in New York City, my family and I tend to eat out frequently. However, when it comes to eating at home, our refrigerator has a focused array of foods to meet my family’s needs. I keep organic eggs for my morning breakfast and next to that are some vegan treats for my son who has multiple food allergies. I like to keep fruits that are high in antioxidants, such as blueberries, blackberries, pears and apples. On a weekly basis, we have a specialty chef come to our home to cook foods for my son that are milk, egg and nut-free to give him interesting, tasty options in light of his food allergies. Finally, in our crisper we have multiple vegetables – I love picking dark green and vibrant colored vegetables to eat because it reminds me of the high potency of vitamins and minerals that they have."
Chef at Arlington Club
“I don’t cook as much as I’d like to when I’m in Manhattan because I’m always running around between my restaurants – Arlington Club, LT Burger Bryant Park, Brasserie Ruhlmann – but I’m a huge fan of condiments as you can see. My door is filled with them! Right now, I’m on a Valentina hot sauce kick. Valentina hot sauce, tabasco, soy sauce and mustard – those are my pantry staples.”
Instructor at Pure Yoga
"I eat a well-balanced diet of fruits, veggies, and lean protein and drink lots of water. Eggs (hard-boiled, veggie omelets, etc), are a staple in my diet. They are so high in protein and good fat and are so filling and good! In the morning, I make a fruit and veggie smoothie with spinach, avocado, pineapple or banana, flax seed and water in my Vitamix. The avocado gives it a creamy consistency. Delicious! I drink coffee (half regular, half decaf) with a little milk, half-and-half and honey (trying to wein myself off Splenda). Juice Generation is my favorite. I drink a green juice and eat the kale avocado salad almost every day. I also eat a lot of chicken and fish with sautéed veggies and homemade hummus (chick peas, olive oil, garlic, tahini, lemon, sea salt). If I'm craving something bubbly, I'll drink Peligrino or club soda with lots of lemon, lime and orange squeezed in it. My guilty pleasures....cheese, wine and Lindt dark chocolate with sea salt. I'm a big believer in maintaining balance."
Marketing Manager at Organic Avenue
“I like to keep my fridge stocked with vibrant and seasonal ingredients that inspire me to eat healthy. I am currently dreaming of summer, which makes me want to have an abundance of citrus — it's like a little black dress and goes well with everything. For example, I always keep Organic Avenue Grapefruit Juice on hand along with options that provide a boost of energy like our Matcha Chia Glow, which also has a hint of spice. Anything with kale and our Thai Collard Wrap are staples in my fridge. For last minute entertaining, I keep fresh Organic Avenue Salads and also Booster Shots for morning nourishment or to use in salad dressings and savory marinades. I also always have some special ingredients on hand which include Gochu Jang (Korean hot pepper paste), Dwen Jang (Korean miso paste) and sriracha — all are a great way to add depth and an extra zip to any meal.”
Founder & CEO of Coco Mama Foods
"I focus on stocking fresh, organic and raw foods. You'll always find some kombucha in my fridge and sheep's milk yogurt is my new obsession. Suja is an awesome new raw pressed juice brand and it's great for days I don't have time to juice. Can you ever have too many misos? Never in my world. All three are a staple in my cooking because they add amazing flavor, are extremely healthy and never go bad."
Instructor at Barry's Bootcamp
"I always have a ton of fresh fruit for my morning smoothies. I make an awesome shake filled with fruit, veggies, nuts and protein. I just got back from vacation so I stocked up on my usual detox diet items. No alcohol, no processed foods, no refined sugars and lean protein. Just for the record...the Italian white bread is not mine... it's my roommate's I swear!! During my detox, whenever I crave something sweet, my cheat snack is apples and peanut butter. I just LOVE that combo and it totally satisfies my sweet tooth and brings me back to when I was a kid."
Integrative & Functional Medicine Physician and founder of Eleven Eleven Wellness Center
"I believe that food is information, so stocking up the refrigerator with organic produce, good fats such as nuts and avocados, and healthy organic protein (grass-fed if it's meat) is essential to giving your body the best 'data' that it needs to be nourished and healthy. Foods containing gluten, dairy and processed sugar are pro-inflammatory, affect digestion, and can leave you feeling bloated and sluggish. I keep non-dairy milk alternatives to use when making smoothies, and there is always almond flour to use for gluten-free baking. We always keep a stock of homemade treats that are usually made with ingredients like almond butter, almonds, coconut oil and raw honey. Finally, you will find my Be Well Omega 3 Fish Oil, Greens and Probiotics in the refrigerator."
Founder of Homegirl Yoga, instructor at Pure Yoga and SoulCycle
"I'm on The Zone diet right now so I have a lot of plastic boxes in my fridge. The food isn't bad especially the muffins in the morning! My daughter Maya loved vanilla yogurt... until yesterday. Anyone want some yogurt? I'm also trying to drink more water, hence the Perrier."
Group Fitness Manager at Equinox
"I'm definitely a minimalist when it comes to what's in my Fridge. I like to shop daily, but keep a few staples on hand: fresh fruit, veggies, almond milk, natural peanut butter, avocados, dark chocolate, coconut water and LOTS of wine!"
Undergoing a three-month wait staff stage at Noma, the Copenhagen restaurant that for the past three years has held the top spot on the World's 50 Best Restaurants
"One of my favorite items that is currently in my fridge that I really couldn't do without is my Mom's rhubarb, strawberry and vanilla jam. I am going to miss this while I'm in Denmark! My favorite ingredient to cook with would be a good steak because it's something that can be cooked at any time of the week. In my wine fridge I always keep Australian riesling — Knappstein from the Clare Valley and Henschke from the Adelaide Hills. I'm also looking forward to cracking the champagne from Cumieres (Champagne-Ardenne) before leaving for Denmark!
Chef, restauranteur and co-founder of the Appetite for Excellence hospitality awards program
"I try to eat as healthy as possible when at home, which is rare! I like to keep lots of fresh fruit and leafy vegetables in the crisper for whipping up a quick meal. My favorite ingredients to cook with would have to be leeks, garlic and ginger — you can do so much with these three ingredients. I produce my own Luke Mangan branded food products and often take them home with me for testing. I've currently got a couple of Luke Mangan's Baby Bites in my fridge. I'm pretty proud of my homemade raspberry jam, oh and I guess I'm going to have to explain the sweet treats on the top shelf — my secret vice would have to be those chocolate coated coffee beans."
Founder and creative director of Kings of Cole
"I am so thankful I make sweatpants and sweatshirts for a living because I am cake-obsessed. Fruit salad is a must in my house and I am addicted to Coke Zero. Nothing beats a classic like Tropicana orange juice and the kid in me loves apple sauce!"
Co-founders of Exhale’s Core Fusion program
"Whether we're teaching in New York, Bridgehampton or visiting one of the 20 Exhale locations nationwide, we always make sure to keep a healthy and balanced diet. In our fridge right now we have escarole and bean soup, roasted chicken, grilled veggies (great to pack for lunch), green leafy vegetables, fresh fruit, berries, olives, tomato sauce and prosciutto di Parma. To drink, we have BluePrint juice, organic juices, Channing Daughters wine, champagne for that spontaneous celebration, bottled mineral water and light beer."
Instructor at SoulCycle
"Before I was an instructor, there was nothing in my refrigerator but water and soda because I didn't take health or food seriously. Being part of Soul has changed my life and what I eat has been the biggest change yet! I make sure to keep my fridge clean with fruits and veggies. I'm a huge home juicer — if I don't eat it I juice it! I try and cook at home, my favorite meal is chicken with mushrooms and my boyfriend's amazing kale ceaser salad. I make acai bowls of oatmeal every morning and of course a pitcher of coffee — I love iced coffee."
Publicist and mother
"My daughter Madeline always seems to be cruising around in our fridge! The top shelf middle is an avocado Madeline was pondering eating. We are avocado obsessed and beets obsessed. She is grabbing capers which I love putting on salmon with a lot of lemon. Hummus, tomato soup, grapes, ice tea and Greek yogurt, which I mix with fruit for Madeline every morning, are also things we always stock. Produce and fruit are stocked in the bottom bins."
Co-owner and pastry chef at The Gourmandise School
"This is one of our two fridges at The Gourmandise School. Here we store a couple of pounds of butter (we keep the rest frozen), homemade condiments like the jams and pickles, and my business partner Clemence’s delicious but stinky sourdough bread starter. Most importantly, we house our fresh produce from the Santa Monica Farmer’s Market inside as well. We are lucky to be two blocks from the best Farmer’s Market in the country. We source amazing seasonal produce from local farmers. We even get farm fresh eggs for our pasta class. With a fridge like this, its easy to teach classes that range from French Macarons to Summer Grilling."
Senior Marketing Director at Tria Beauty
“At Tria Beauty, we are always focused on creating the next great innovation and are constantly sharing ideas to keep us inspired. Our fridge acts as one big inspiration board. Since we all know it can be hard to create the next big thing…we stock our fridge with the ultimate creative juice – craft beer brewed right near our office! Now you know the secret behind the great innovation at Tria!”
Executive Chef, Mr Hive Kitchen & Bar
"Stainless steel fridges are my preference. They are easy to clean and look great. Inside the fridge all food groups have sections to make them easily accessible whilst also making it easier to monitor the life span of the produce. All items in my fridge have their place, so that in the middle of a busy service I know where things are when I open the door. Fruit and vegetables can absorb other smells, and potentially change their taste, which is why I keep them separate. To get rid of odors in the fridge, a tip is to keep some lemon juice or vanilla essence in a small open container to neutralize and freshen the air."
Head chef at Maison Kayser USA
"You can call my fridge 'the multi condiments French chef house fridge.' Can you spot the two illegal items?"
Instructor at Barry's Bootcamp
"In my refrigerator, I aim to keep things fresh, as free of preservatives as possible and packed with protein. When you stack your pantry/fridge full of healthy items you train your brain to expect success. I have an abundance of fruit to snack on and drink lemon/ginger water for a refreshing constant detox."
Owner of Pure Food and Wine and One Lucky Duck
"There's definitely a lot of green in my fridge, in the form of juice, herbs, and just... greens: arugula and spinach, sunflower sprouts, parsley, cilantro, a salad and my favorite green juice called Swan Greens from One Lucky Duck. I rarely go to a grocery store, shopping instead at the greenmarket and supplementing with what I bring home from my restaurant and juice bars. There's also my favorite pumpkinseed oil, apple cider vinegar, cold water, and yes... beer. I don't drink a lot of beer, but my fridge is never without it. My fridge drawers are mostly empty because it's too easy to forget about what's in there!"
Instructor at Pure Yoga
"I'm not a cook. I am, however, an amazing reheater, thawer, rearranger, and the best semi homemade chef around. My teaching schedule does not permit a lot of time to cook complex meals so I like to find things that I can either heat, make easily, or buy and add simple healthy ingredients into. I like to have condiment choices at the ready so I have Bob's Hot Sauce, Brags Amino Spray, lemon juice and mustard. I have a chopped salad, which is such an amazing asset when I need a healthy meal quickly. I'm not a huge meat eater so cottage cheese gives me a great source of protein and it's also very versatile. Then my Brita Water Filter — I'm always drinking water because I teach in a heated room and hydrating after a 75 minute class is extremely important. As for the alcohol, I'm not a huge drinker but when I do drink, I'm a bubbly kind of girl."
Founder of Sex on the Table
"My fridge has beets for happiness, garlic for clean arteries, soy milk (I hate the fact that most soy milks are GMO), fresh herbs (always covered with wet towels), some leftover tofu (non GMO), tomatoes, coconut oil for crispy fries, ghee for crispy fries without coconut taste... I could go on forever, my fridge is kind of the center stage of my life — and it's almost as old as me."
Chef at Marble Lane in the Dream Downtown
“I try my best to cook as much as I can at home, especially for my sons (I have 7-year-old twins who are very picky eaters!). My go-tos are my roast chicken, rice dishes and tuna melts, which my boys love. I also make sure to keep mayo in the fridge at all times —it’s great for easy at-home condiments (sriracha and mayo for spicy mayo; chipotle and mayo works well too!), sandwiches, quick chicken and tuna salads and much more.”
Co-director of the Washington Institute of Dermatologic Laser Surgery in Washington, DC.
"I eat a healthy, low carb diet because I have rosacea, so too much sugar makes me breakout in bumps and turn red."
Nutritionist
"Every time I go shopping, I bring back one new item, this week it was fresh anchovies from Spain. We always have fresh produce (and ginger!) to juice, a rice cooker bowl of quinoa, at least three kinds of mustard and our trusty SodaStream seltzer. I also keep a bunch of "potions", fish oils, probiotics and vitamins. Today we had some leftover Japanese food. One thing you will never find though is dairy; my fiance is allergic so I never bring it home, hence the large almond milk and vegan butter."
Instructor at Flywheel
"This is the fullest you'll ever see my refrigerator! I always have sparkling water, Vitamin Water Zero, apples, pineapple, Luna Bars and condiments. I love the new chicken wraps they have at Barry's Bootcamp and quinoa salads from The Juice Press. I don't cook, so all my food is pretty much ready to eat! By the end of the day my fridge will already be half empty!"
M.D., F.A.C.S.
"Living in New York City, my family and I tend to eat out frequently. However, when it comes to eating at home, our refrigerator has a focused array of foods to meet my family’s needs. I keep organic eggs for my morning breakfast and next to that are some vegan treats for my son who has multiple food allergies. I like to keep fruits that are high in antioxidants, such as blueberries, blackberries, pears and apples. On a weekly basis, we have a specialty chef come to our home to cook foods for my son that are milk, egg and nut-free to give him interesting, tasty options in light of his food allergies. Finally, in our crisper we have multiple vegetables – I love picking dark green and vibrant colored vegetables to eat because it reminds me of the high potency of vitamins and minerals that they have."
Chef at Arlington Club
“I don’t cook as much as I’d like to when I’m in Manhattan because I’m always running around between my restaurants – Arlington Club, LT Burger Bryant Park, Brasserie Ruhlmann – but I’m a huge fan of condiments as you can see. My door is filled with them! Right now, I’m on a Valentina hot sauce kick. Valentina hot sauce, tabasco, soy sauce and mustard – those are my pantry staples.”
Instructor at Pure Yoga
"I eat a well-balanced diet of fruits, veggies, and lean protein and drink lots of water. Eggs (hard-boiled, veggie omelets, etc), are a staple in my diet. They are so high in protein and good fat and are so filling and good! In the morning, I make a fruit and veggie smoothie with spinach, avocado, pineapple or banana, flax seed and water in my Vitamix. The avocado gives it a creamy consistency. Delicious! I drink coffee (half regular, half decaf) with a little milk, half-and-half and honey (trying to wein myself off Splenda). Juice Generation is my favorite. I drink a green juice and eat the kale avocado salad almost every day. I also eat a lot of chicken and fish with sautéed veggies and homemade hummus (chick peas, olive oil, garlic, tahini, lemon, sea salt). If I'm craving something bubbly, I'll drink Peligrino or club soda with lots of lemon, lime and orange squeezed in it. My guilty pleasures....cheese, wine and Lindt dark chocolate with sea salt. I'm a big believer in maintaining balance."
Marketing Manager at Organic Avenue
“I like to keep my fridge stocked with vibrant and seasonal ingredients that inspire me to eat healthy. I am currently dreaming of summer, which makes me want to have an abundance of citrus — it's like a little black dress and goes well with everything. For example, I always keep Organic Avenue Grapefruit Juice on hand along with options that provide a boost of energy like our Matcha Chia Glow, which also has a hint of spice. Anything with kale and our Thai Collard Wrap are staples in my fridge. For last minute entertaining, I keep fresh Organic Avenue Salads and also Booster Shots for morning nourishment or to use in salad dressings and savory marinades. I also always have some special ingredients on hand which include Gochu Jang (Korean hot pepper paste), Dwen Jang (Korean miso paste) and sriracha — all are a great way to add depth and an extra zip to any meal.”
Founder & CEO of Coco Mama Foods
"I focus on stocking fresh, organic and raw foods. You'll always find some kombucha in my fridge and sheep's milk yogurt is my new obsession. Suja is an awesome new raw pressed juice brand and it's great for days I don't have time to juice. Can you ever have too many misos? Never in my world. All three are a staple in my cooking because they add amazing flavor, are extremely healthy and never go bad."
Instructor at Barry's Bootcamp
"I always have a ton of fresh fruit for my morning smoothies. I make an awesome shake filled with fruit, veggies, nuts and protein. I just got back from vacation so I stocked up on my usual detox diet items. No alcohol, no processed foods, no refined sugars and lean protein. Just for the record...the Italian white bread is not mine... it's my roommate's I swear!! During my detox, whenever I crave something sweet, my cheat snack is apples and peanut butter. I just LOVE that combo and it totally satisfies my sweet tooth and brings me back to when I was a kid."
Integrative & Functional Medicine Physician and founder of Eleven Eleven Wellness Center
"I believe that food is information, so stocking up the refrigerator with organic produce, good fats such as nuts and avocados, and healthy organic protein (grass-fed if it's meat) is essential to giving your body the best 'data' that it needs to be nourished and healthy. Foods containing gluten, dairy and processed sugar are pro-inflammatory, affect digestion, and can leave you feeling bloated and sluggish. I keep non-dairy milk alternatives to use when making smoothies, and there is always almond flour to use for gluten-free baking. We always keep a stock of homemade treats that are usually made with ingredients like almond butter, almonds, coconut oil and raw honey. Finally, you will find my Be Well Omega 3 Fish Oil, Greens and Probiotics in the refrigerator."
Founder of Homegirl Yoga, instructor at Pure Yoga and SoulCycle
"I'm on The Zone diet right now so I have a lot of plastic boxes in my fridge. The food isn't bad especially the muffins in the morning! My daughter Maya loved vanilla yogurt... until yesterday. Anyone want some yogurt? I'm also trying to drink more water, hence the Perrier."
Group Fitness Manager at Equinox
"I'm definitely a minimalist when it comes to what's in my Fridge. I like to shop daily, but keep a few staples on hand: fresh fruit, veggies, almond milk, natural peanut butter, avocados, dark chocolate, coconut water and LOTS of wine!"
Undergoing a three-month wait staff stage at Noma, the Copenhagen restaurant that for the past three years has held the top spot on the World's 50 Best Restaurants
"One of my favorite items that is currently in my fridge that I really couldn't do without is my Mom's rhubarb, strawberry and vanilla jam. I am going to miss this while I'm in Denmark! My favorite ingredient to cook with would be a good steak because it's something that can be cooked at any time of the week. In my wine fridge I always keep Australian riesling — Knappstein from the Clare Valley and Henschke from the Adelaide Hills. I'm also looking forward to cracking the champagne from Cumieres (Champagne-Ardenne) before leaving for Denmark!
Chef, restauranteur and co-founder of the Appetite for Excellence hospitality awards program
"I try to eat as healthy as possible when at home, which is rare! I like to keep lots of fresh fruit and leafy vegetables in the crisper for whipping up a quick meal. My favorite ingredients to cook with would have to be leeks, garlic and ginger — you can do so much with these three ingredients. I produce my own Luke Mangan branded food products and often take them home with me for testing. I've currently got a couple of Luke Mangan's Baby Bites in my fridge. I'm pretty proud of my homemade raspberry jam, oh and I guess I'm going to have to explain the sweet treats on the top shelf — my secret vice would have to be those chocolate coated coffee beans."
Founder and creative director of Kings of Cole
"I am so thankful I make sweatpants and sweatshirts for a living because I am cake-obsessed. Fruit salad is a must in my house and I am addicted to Coke Zero. Nothing beats a classic like Tropicana orange juice and the kid in me loves apple sauce!"
Co-founders of Exhale’s Core Fusion program
"Whether we're teaching in New York, Bridgehampton or visiting one of the 20 Exhale locations nationwide, we always make sure to keep a healthy and balanced diet. In our fridge right now we have escarole and bean soup, roasted chicken, grilled veggies (great to pack for lunch), green leafy vegetables, fresh fruit, berries, olives, tomato sauce and prosciutto di Parma. To drink, we have BluePrint juice, organic juices, Channing Daughters wine, champagne for that spontaneous celebration, bottled mineral water and light beer."
Instructor at SoulCycle
"Before I was an instructor, there was nothing in my refrigerator but water and soda because I didn't take health or food seriously. Being part of Soul has changed my life and what I eat has been the biggest change yet! I make sure to keep my fridge clean with fruits and veggies. I'm a huge home juicer — if I don't eat it I juice it! I try and cook at home, my favorite meal is chicken with mushrooms and my boyfriend's amazing kale ceaser salad. I make acai bowls of oatmeal every morning and of course a pitcher of coffee — I love iced coffee."
Publicist and mother
"My daughter Madeline always seems to be cruising around in our fridge! The top shelf middle is an avocado Madeline was pondering eating. We are avocado obsessed and beets obsessed. She is grabbing capers which I love putting on salmon with a lot of lemon. Hummus, tomato soup, grapes, ice tea and Greek yogurt, which I mix with fruit for Madeline every morning, are also things we always stock. Produce and fruit are stocked in the bottom bins."
Co-owner and pastry chef at The Gourmandise School
"This is one of our two fridges at The Gourmandise School. Here we store a couple of pounds of butter (we keep the rest frozen), homemade condiments like the jams and pickles, and my business partner Clemence’s delicious but stinky sourdough bread starter. Most importantly, we house our fresh produce from the Santa Monica Farmer’s Market inside as well. We are lucky to be two blocks from the best Farmer’s Market in the country. We source amazing seasonal produce from local farmers. We even get farm fresh eggs for our pasta class. With a fridge like this, its easy to teach classes that range from French Macarons to Summer Grilling."
Senior Marketing Director at Tria Beauty
“At Tria Beauty, we are always focused on creating the next great innovation and are constantly sharing ideas to keep us inspired. Our fridge acts as one big inspiration board. Since we all know it can be hard to create the next big thing…we stock our fridge with the ultimate creative juice – craft beer brewed right near our office! Now you know the secret behind the great innovation at Tria!”
Executive Chef, Mr Hive Kitchen & Bar
"Stainless steel fridges are my preference. They are easy to clean and look great. Inside the fridge all food groups have sections to make them easily accessible whilst also making it easier to monitor the life span of the produce. All items in my fridge have their place, so that in the middle of a busy service I know where things are when I open the door. Fruit and vegetables can absorb other smells, and potentially change their taste, which is why I keep them separate. To get rid of odors in the fridge, a tip is to keep some lemon juice or vanilla essence in a small open container to neutralize and freshen the air."
Head chef at Maison Kayser USA
"You can call my fridge 'the multi condiments French chef house fridge.' Can you spot the two illegal items?"
Instructor at Barry's Bootcamp
"In my refrigerator, I aim to keep things fresh, as free of preservatives as possible and packed with protein. When you stack your pantry/fridge full of healthy items you train your brain to expect success. I have an abundance of fruit to snack on and drink lemon/ginger water for a refreshing constant detox."
Owner of Pure Food and Wine and One Lucky Duck
"There's definitely a lot of green in my fridge, in the form of juice, herbs, and just... greens: arugula and spinach, sunflower sprouts, parsley, cilantro, a salad and my favorite green juice called Swan Greens from One Lucky Duck. I rarely go to a grocery store, shopping instead at the greenmarket and supplementing with what I bring home from my restaurant and juice bars. There's also my favorite pumpkinseed oil, apple cider vinegar, cold water, and yes... beer. I don't drink a lot of beer, but my fridge is never without it. My fridge drawers are mostly empty because it's too easy to forget about what's in there!"
Instructor at Pure Yoga
"I'm not a cook. I am, however, an amazing reheater, thawer, rearranger, and the best semi homemade chef around. My teaching schedule does not permit a lot of time to cook complex meals so I like to find things that I can either heat, make easily, or buy and add simple healthy ingredients into. I like to have condiment choices at the ready so I have Bob's Hot Sauce, Brags Amino Spray, lemon juice and mustard. I have a chopped salad, which is such an amazing asset when I need a healthy meal quickly. I'm not a huge meat eater so cottage cheese gives me a great source of protein and it's also very versatile. Then my Brita Water Filter — I'm always drinking water because I teach in a heated room and hydrating after a 75 minute class is extremely important. As for the alcohol, I'm not a huge drinker but when I do drink, I'm a bubbly kind of girl."
Founder of Sex on the Table
"My fridge has beets for happiness, garlic for clean arteries, soy milk (I hate the fact that most soy milks are GMO), fresh herbs (always covered with wet towels), some leftover tofu (non GMO), tomatoes, coconut oil for crispy fries, ghee for crispy fries without coconut taste... I could go on forever, my fridge is kind of the center stage of my life — and it's almost as old as me."
Chef at Marble Lane in the Dream Downtown
“I try my best to cook as much as I can at home, especially for my sons (I have 7-year-old twins who are very picky eaters!). My go-tos are my roast chicken, rice dishes and tuna melts, which my boys love. I also make sure to keep mayo in the fridge at all times —it’s great for easy at-home condiments (sriracha and mayo for spicy mayo; chipotle and mayo works well too!), sandwiches, quick chicken and tuna salads and much more.”
Co-director of the Washington Institute of Dermatologic Laser Surgery in Washington, DC.
"I eat a healthy, low carb diet because I have rosacea, so too much sugar makes me breakout in bumps and turn red."
Nutritionist
"Every time I go shopping, I bring back one new item, this week it was fresh anchovies from Spain. We always have fresh produce (and ginger!) to juice, a rice cooker bowl of quinoa, at least three kinds of mustard and our trusty SodaStream seltzer. I also keep a bunch of "potions", fish oils, probiotics and vitamins. Today we had some leftover Japanese food. One thing you will never find though is dairy; my fiance is allergic so I never bring it home, hence the large almond milk and vegan butter."
Instructor at Flywheel
"This is the fullest you'll ever see my refrigerator! I always have sparkling water, Vitamin Water Zero, apples, pineapple, Luna Bars and condiments. I love the new chicken wraps they have at Barry's Bootcamp and quinoa salads from The Juice Press. I don't cook, so all my food is pretty much ready to eat! By the end of the day my fridge will already be half empty!"
M.D., F.A.C.S.
"Living in New York City, my family and I tend to eat out frequently. However, when it comes to eating at home, our refrigerator has a focused array of foods to meet my family’s needs. I keep organic eggs for my morning breakfast and next to that are some vegan treats for my son who has multiple food allergies. I like to keep fruits that are high in antioxidants, such as blueberries, blackberries, pears and apples. On a weekly basis, we have a specialty chef come to our home to cook foods for my son that are milk, egg and nut-free to give him interesting, tasty options in light of his food allergies. Finally, in our crisper we have multiple vegetables – I love picking dark green and vibrant colored vegetables to eat because it reminds me of the high potency of vitamins and minerals that they have."
Chef at Arlington Club
“I don’t cook as much as I’d like to when I’m in Manhattan because I’m always running around between my restaurants – Arlington Club, LT Burger Bryant Park, Brasserie Ruhlmann – but I’m a huge fan of condiments as you can see. My door is filled with them! Right now, I’m on a Valentina hot sauce kick. Valentina hot sauce, tabasco, soy sauce and mustard – those are my pantry staples.”
Instructor at Pure Yoga
"I eat a well-balanced diet of fruits, veggies, and lean protein and drink lots of water. Eggs (hard-boiled, veggie omelets, etc), are a staple in my diet. They are so high in protein and good fat and are so filling and good! In the morning, I make a fruit and veggie smoothie with spinach, avocado, pineapple or banana, flax seed and water in my Vitamix. The avocado gives it a creamy consistency. Delicious! I drink coffee (half regular, half decaf) with a little milk, half-and-half and honey (trying to wein myself off Splenda). Juice Generation is my favorite. I drink a green juice and eat the kale avocado salad almost every day. I also eat a lot of chicken and fish with sautéed veggies and homemade hummus (chick peas, olive oil, garlic, tahini, lemon, sea salt). If I'm craving something bubbly, I'll drink Peligrino or club soda with lots of lemon, lime and orange squeezed in it. My guilty pleasures....cheese, wine and Lindt dark chocolate with sea salt. I'm a big believer in maintaining balance."
Marketing Manager at Organic Avenue
“I like to keep my fridge stocked with vibrant and seasonal ingredients that inspire me to eat healthy. I am currently dreaming of summer, which makes me want to have an abundance of citrus — it's like a little black dress and goes well with everything. For example, I always keep Organic Avenue Grapefruit Juice on hand along with options that provide a boost of energy like our Matcha Chia Glow, which also has a hint of spice. Anything with kale and our Thai Collard Wrap are staples in my fridge. For last minute entertaining, I keep fresh Organic Avenue Salads and also Booster Shots for morning nourishment or to use in salad dressings and savory marinades. I also always have some special ingredients on hand which include Gochu Jang (Korean hot pepper paste), Dwen Jang (Korean miso paste) and sriracha — all are a great way to add depth and an extra zip to any meal.”
Founder & CEO of Coco Mama Foods
"I focus on stocking fresh, organic and raw foods. You'll always find some kombucha in my fridge and sheep's milk yogurt is my new obsession. Suja is an awesome new raw pressed juice brand and it's great for days I don't have time to juice. Can you ever have too many misos? Never in my world. All three are a staple in my cooking because they add amazing flavor, are extremely healthy and never go bad."
Instructor at Barry's Bootcamp
"I always have a ton of fresh fruit for my morning smoothies. I make an awesome shake filled with fruit, veggies, nuts and protein. I just got back from vacation so I stocked up on my usual detox diet items. No alcohol, no processed foods, no refined sugars and lean protein. Just for the record...the Italian white bread is not mine... it's my roommate's I swear!! During my detox, whenever I crave something sweet, my cheat snack is apples and peanut butter. I just LOVE that combo and it totally satisfies my sweet tooth and brings me back to when I was a kid."
Integrative & Functional Medicine Physician and founder of Eleven Eleven Wellness Center
"I believe that food is information, so stocking up the refrigerator with organic produce, good fats such as nuts and avocados, and healthy organic protein (grass-fed if it's meat) is essential to giving your body the best 'data' that it needs to be nourished and healthy. Foods containing gluten, dairy and processed sugar are pro-inflammatory, affect digestion, and can leave you feeling bloated and sluggish. I keep non-dairy milk alternatives to use when making smoothies, and there is always almond flour to use for gluten-free baking. We always keep a stock of homemade treats that are usually made with ingredients like almond butter, almonds, coconut oil and raw honey. Finally, you will find my Be Well Omega 3 Fish Oil, Greens and Probiotics in the refrigerator."
Founder of Homegirl Yoga, instructor at Pure Yoga and SoulCycle
"I'm on The Zone diet right now so I have a lot of plastic boxes in my fridge. The food isn't bad especially the muffins in the morning! My daughter Maya loved vanilla yogurt... until yesterday. Anyone want some yogurt? I'm also trying to drink more water, hence the Perrier."
Group Fitness Manager at Equinox
"I'm definitely a minimalist when it comes to what's in my Fridge. I like to shop daily, but keep a few staples on hand: fresh fruit, veggies, almond milk, natural peanut butter, avocados, dark chocolate, coconut water and LOTS of wine!"
Undergoing a three-month wait staff stage at Noma, the Copenhagen restaurant that for the past three years has held the top spot on the World's 50 Best Restaurants
"One of my favorite items that is currently in my fridge that I really couldn't do without is my Mom's rhubarb, strawberry and vanilla jam. I am going to miss this while I'm in Denmark! My favorite ingredient to cook with would be a good steak because it's something that can be cooked at any time of the week. In my wine fridge I always keep Australian riesling — Knappstein from the Clare Valley and Henschke from the Adelaide Hills. I'm also looking forward to cracking the champagne from Cumieres (Champagne-Ardenne) before leaving for Denmark!
Chef, restauranteur and co-founder of the Appetite for Excellence hospitality awards program
"I try to eat as healthy as possible when at home, which is rare! I like to keep lots of fresh fruit and leafy vegetables in the crisper for whipping up a quick meal. My favorite ingredients to cook with would have to be leeks, garlic and ginger — you can do so much with these three ingredients. I produce my own Luke Mangan branded food products and often take them home with me for testing. I've currently got a couple of Luke Mangan's Baby Bites in my fridge. I'm pretty proud of my homemade raspberry jam, oh and I guess I'm going to have to explain the sweet treats on the top shelf — my secret vice would have to be those chocolate coated coffee beans."
Founder and creative director of Kings of Cole
"I am so thankful I make sweatpants and sweatshirts for a living because I am cake-obsessed. Fruit salad is a must in my house and I am addicted to Coke Zero. Nothing beats a classic like Tropicana orange juice and the kid in me loves apple sauce!"
Co-founders of Exhale’s Core Fusion program
"Whether we're teaching in New York, Bridgehampton or visiting one of the 20 Exhale locations nationwide, we always make sure to keep a healthy and balanced diet. In our fridge right now we have escarole and bean soup, roasted chicken, grilled veggies (great to pack for lunch), green leafy vegetables, fresh fruit, berries, olives, tomato sauce and prosciutto di Parma. To drink, we have BluePrint juice, organic juices, Channing Daughters wine, champagne for that spontaneous celebration, bottled mineral water and light beer."
Instructor at SoulCycle
"Before I was an instructor, there was nothing in my refrigerator but water and soda because I didn't take health or food seriously. Being part of Soul has changed my life and what I eat has been the biggest change yet! I make sure to keep my fridge clean with fruits and veggies. I'm a huge home juicer — if I don't eat it I juice it! I try and cook at home, my favorite meal is chicken with mushrooms and my boyfriend's amazing kale ceaser salad. I make acai bowls of oatmeal every morning and of course a pitcher of coffee — I love iced coffee."
Publicist and mother
"My daughter Madeline always seems to be cruising around in our fridge! The top shelf middle is an avocado Madeline was pondering eating. We are avocado obsessed and beets obsessed. She is grabbing capers which I love putting on salmon with a lot of lemon. Hummus, tomato soup, grapes, ice tea and Greek yogurt, which I mix with fruit for Madeline every morning, are also things we always stock. Produce and fruit are stocked in the bottom bins."
Co-owner and pastry chef at The Gourmandise School
"This is one of our two fridges at The Gourmandise School. Here we store a couple of pounds of butter (we keep the rest frozen), homemade condiments like the jams and pickles, and my business partner Clemence’s delicious but stinky sourdough bread starter. Most importantly, we house our fresh produce from the Santa Monica Farmer’s Market inside as well. We are lucky to be two blocks from the best Farmer’s Market in the country. We source amazing seasonal produce from local farmers. We even get farm fresh eggs for our pasta class. With a fridge like this, its easy to teach classes that range from French Macarons to Summer Grilling."
Senior Marketing Director at Tria Beauty
“At Tria Beauty, we are always focused on creating the next great innovation and are constantly sharing ideas to keep us inspired. Our fridge acts as one big inspiration board. Since we all know it can be hard to create the next big thing…we stock our fridge with the ultimate creative juice – craft beer brewed right near our office! Now you know the secret behind the great innovation at Tria!”
Executive Chef, Mr Hive Kitchen & Bar
"Stainless steel fridges are my preference. They are easy to clean and look great. Inside the fridge all food groups have sections to make them easily accessible whilst also making it easier to monitor the life span of the produce. All items in my fridge have their place, so that in the middle of a busy service I know where things are when I open the door. Fruit and vegetables can absorb other smells, and potentially change their taste, which is why I keep them separate. To get rid of odors in the fridge, a tip is to keep some lemon juice or vanilla essence in a small open container to neutralize and freshen the air."
Head chef at Maison Kayser USA
"You can call my fridge 'the multi condiments French chef house fridge.' Can you spot the two illegal items?"
Via: What's In Your Fridge? Health Experts and Foodies Let Us Raid Their Kitchens
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