I am so excited to finally be starting this interview series! I have been wanting to start it for quite some time now but it kept getting pushed to the back burner with all of the other projects on the go.
I find so much inspiration from my colleagues and other bloggers and dietitians out there and I wanted to share some of my favorites with you! I know you will enjoy getting to know them and especially getting to peek into their kitchens and enjoy their delicious creations.
For the very first interview, I am happy to share Abby Langer with you. She is a fellow Canadian dietitian who practiced in a clinical setting for many years before starting her own business and joining the Huffington Post blogging community online. I have been following Abby’s blog for a while now and absolutely love her nutrition philosophy! Centered around making healthy and sustainable food choices, Abby makes cooking easy and encourages us to eat what we love. I got a chance to ask Abby a few questions about her interests, inspirations, and favourite recipes. I’m sure you guys will love getting to learn more about her, I know I did!
What inspired you to become a dietitian?
A career talking about food? It was an easy choice.
Where’s your favourite place to travel and why?
Mexico and Italy – both have wonderful, warm people and awesome food.
Where do you find inspiration? What are your favorite blogs to follow?
I get inspiration from absolutely everywhere. Recently I developed a recipe based off of what I saw some woman eating in the airport in Montana. I didn’t even know exactly what she had, but I got ideas from how it looked. All I really need is one fresh ingredient, and I can easily build ideas around it. Food fascinates and delights me, so inspiration isn’t hard to find. I hate to say this, but I’m so busy that I don’t really follow other blogs. AHH sorry!!
Can you walk us through a typical day on your plate?
Breakfast is 4% Greek yogurt with Ace Bakery granola.
Lunch is a massive crazy salad with dark leafy greens or 2 hearts of romaine, with a can of tuna or some tofu or chickpeas, avocado, cheese, a handful of croutons, and balsamic.
Snacks are almonds and fruits mostly.
Dinner is a wild card. It can be BBQ of some sort that I do, or another bowl of yogurt or some popcorn, because I’m tired. Hey, I’m not perfect either!
What is your must have kitchen tool or kitchen tools?
I LOVE my microplane, and good knives… I like a huge, heavy knife and I have a few.
Describe the best meal you’ve ever had.
In a little village in the Pyrenees in Spain, my husband and I ate at this tiny hole in the wall restaurant that slow-cooked all of its meats. I’ve never had anything like that in my entire life. I think we had slow cooked pork and beef, and when I asked about it, the server gestured out the window into a field and said ‘it came from there’. The meat was literally from their back yard, and it came with slow roasted potatoes and vegetables. I still remember that meal and it was 9 years ago.
What is your best piece of advice for anyone looking for inspiration to pursue their healthiest, most balanced life?
Just take it easy. Eating should be fun, not stressful and not a punishment. Do your best and work with what you have – your likes and dislikes, your schedule, your finances.
You have many many recipes on your blog, but if you had to pick just one to share as your favorite, which would it be
That’s a tough one Lindsay, but I love this tofu scramble that I just published!
A huge thank you to Abby Langer for taking a moment to answer these questions! I hope you guys enjoyed reading this interview as much as I did conducting it. Now for the best part…time to eat!
Recipe from AbbyLangernutrition.comPrint
Incredibly Delicious Tofu Scramble (Vegan)
- Total Time: 15min
- Yield: 1-2 1x
- Diet: Vegan
A delicious plant-based alternative to scrambled eggs. Mix and match with your favorite vegetables and spices and enjoy!
- ½ block firm tofu
- ¼ cup chopped onion
- 1t turmeric
- 1t ground coriander
- 1 large pinch ground black salt (or regular salt)
- 2t olive or other oil
- Handful of chopped cilantro
- Handful of halved cherry tomatoes
- Hot sauce to taste
- Optional: avocado would be amazing on this
- Heat the oil in a nonstick pan and add the onion, sautéing over medium heat until translucent. Add the turmeric, coriander, and salt and sauté for another minute.
- Crumble the tofu into the pan and sauté with the onion and spices, folding over to ensure it’s evenly coated with the flavorings. At this point you can add some of the cilantro if you prefer to cook it instead of have it raw as a topping.
- Plate the scramble and top with cilantro and tomatoes.
- Add hot sauce. YOWZAAAAAA! LOVE.
- Prep Time: 10min
- Cook Time: 5min
- Category: Breakfast
- Method: Stove Top
- Cuisine: North American
Keywords: Breakfast ideas, Plant based meals, vegan, high protein
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