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Behind Closed Doors: Bobbi Brown

   

A makeup maestro, icon and leading pioneer in the industry, Bobbi Brown's explored every angle of the beauty world. And while her roots are planted in the realm of cosmetics and creams, her latest offerings address beauty from the inside out. With both an editorial site, Just Bobbi, and a line of supplemental foods, evolution_18, Bobbi is as busy now as ever. When we asked her to reveal her best kept secret, we're (unsurprisingly!) brought back to the basics of good nutrition. Read on for a look into her beautiful and abundant fridge.

What is your food philosophy?

I believe in eating the best quality food available. Whether you eat in or out, the choices are up to you. Eat what you love and makes you feel good. I also believe there’s nothing better than sharing a great meal with the people you love.

What are your thoughts on how food relates to beauty?

Beauty starts from the inside, out. I believe that what you eat directly affects how you look. If you take care of yourself by eating the healthiest foods possible, it shows. The link between beauty and food wasn’t something I always understood, but over time it became clear to me that eating a balanced diet of nutrient rich foods will make you feel and look better.

What do you always keep in your fridge?

I’m a foodie and health nut. I never know who’s going to be in my kitchen or at my dining table. I have three sons, a couple of girlfriends, my nephews and foreign exchange students live with me. Now, I have a dear friend staying with me who happens to be one of the most phenomenal Italian cooks around. My entire family loves great and healthy food, so our dinners are always a combo of a healthy protein (usually more than one like steak and fish, it almost always varies), and then a ton of vegetables, garlic and a good wine to pair (but I only drink vodka or tequila). Growing up, my house was like a smorgasbord. People could make whatever they wanted whether it was salads, pastas or even tacos. We have a garden, so I try to incorporate as many fresh veggies as possible. I prefer eating organic and locally grown. As a visual person, I love to eat the rainbow. I am obsessed with colors so I am automatically drawn to fruits and vegetables in vibrant hues. The cool thing is that often the more intense the color, the healthier and more flavorful the food.

Let's break it down, shelf by shelf.

TOP LEFT I eat dairy if it’s clean and organic. I also keep coconut yogurt in the house for smoothies, and I sometimes mix it with Greek yogurt. I also use both in my shakes. I keep the Evolution_18 Chocolate in the fridge because its super convenient when I’m making the smoothies. I bring my Vitamix to the fridge, and just put whatever fresh fruit I have in the blender, especially if it looks like it time to go. I put chia, cacao, fresh mint and sometimes almond butter to give it different flavors. I also make my own healthier version of Fresca with Pellegrino and grapefruit juice.

TOP RIGHT This is where I keep different things that I use to flavor the food. I use a lot of Rao’s tomato sauce mixed with hot peppers and spices for either zucchini pasta or Italian pasta that I make for the kids. I love Seed and Mill tahini. I use it on sandwiches, I make a dressing with it and I can never get enough of their Halva. I recently discovered the brand Kimchi Jews in Sag Harbor. They have a fantastic Sriracha Mayonnaise, and two great hot sauces. I always keep new pickles in the fridge for burger night.

BOTTOM RIGHT Morning Joe almond butter is so delicious. Sometimes I’ll just eat it right out of the jar with a spoon. It’s a mix of espresso and almond butter. I’ve also tried their pumpkin seed butter which is also amazing. I’m also a huge fan of Miele mustard. I use it on fresh turkey, especially when I make a lettuce roll up which is a great low carb and low calorie snack. There’s always a ton of lemons, avocados and as many greens as I can pull from my garden in there. A stirfry is the easiest dinner.

BOTTOM LEFT I admit it, I like cheese. My husband loves it, my sons love it. Who doesn’t? I tried to be dairy free because people say you should be, but I always go back to cheese. It’s always raw, always natural. I only like great cheese, I don’t like to waste my calories on cheese that isn’t good. I have tried every vegan cheese out there, and I just can’t do it. I also always keep bread in the house (I love it!) but I know I can’t eat it regularly. So, I buy a bunch that are paleo, gluten free or even made with almond flour. I’m also a huge fan of Siete. I have all their wraps and chips and they’re delicious. I also always keep some type of a vegan sausage. That way when we have grass fed burgers, I make my husband a vegetarian one because he doesn’t eat meat.

Bobbi's Zucchini Pasta with Italian Spices and Tuna

2 cups of spiralized zucchini

Olive oil

1 package of Marinella Spaghettata Pasta Herbs

1 jar of Italian tuna packed in oil (to make vegan, sub with cannellini beans)

1 jar of Rao’s Marinara Sauce

Parmesan cheese, optional

Salt and pepper to taste

In a hot pan, heat olive oil. Add herbs and saute until fragrant, a couple minutes. Add in zucchini pasta and saute until tender. Mix in tuna or beans and marinara sauce until well coated and mixed. Season with salt and pepper. Garnish with parmesan if using. Serve hot.

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