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Refrigerator Look Book: Amy Shapiro


This Manhattan nutritionist and mom of three believes in diets that work for each person's real life situation. Here's what works for her hectic one.

Amy ShapiroYou know that friend you have that no one ever wants to eat with? The one that exclusively orders baby spinach and asks for everything on the side?

Manhattan-based nutritionist, Amy Shapiro, RD, doesn’t want anyone (including herself) to become that person.

“My slogan is ‘real food, real life, real solutions,'” she says. “I teach people how to eat in real life in all situations. Clients have individual meal plans that are tailored to them and their lives. If it doesn’t fit, it won’t work.”

Her diet, then, has to work for her life, as the owner of Real Nutrition, a busy New Yorker, and a mom to three sons—twins that are approaching two, and a four-year-old. Now that’s real. Here’s what’s in her fridge:

You have A LOT of eggs. Why? It’s one of those things that all three of my kids like. They’re quick and easy to prepare and keep them satisfied. I only buy them from the farmer’s market, and we’ll eat them for breakfast or I’ll hard-boil them for snacks. I’m a big believer in eating the whole egg, not just the white, because of the nutrients in the yolk.

Tell me about the jar labeled “Nutty” bread crumbs? I make my own gluten-free bread crumbs. They’re made from Mary’s Gone Crackers with pistachios, almonds, and corn nuts. You put all of that with a garlic clove in the food processor. The flavor is out of this world, and you know you’re getting the heart-healthy benefits of the nuts and the nutrition from the gluten-free grains. You can also sprinkle it on salads or vegetables. My husband and kids love it.

Amy Shapiro refrigeratorThe fourth shelf is full of different containers of cooked food. Can you walk me through what’s in them? I cook a lot! One of those is roasted and pureed kabocha squash—my winter squash favorite. I puree it almost like mashed potatoes, and I’ll eat it for breakfast with a little bit of cinnamon. The recipe calls for pumpkin but with kabocha, the taste is sweeter and it’s lower in calories.

One is a homemade chicken soup that I make for my kids. It’s a quick recipe that takes 20 minutes. I’ll throw in carrots, celery, and cauliflower or cabbage if I have it, with organic chicken, and whole-wheat noodles.

There’s also always going to be roasted veggies in my fridge. I buy a ton of vegetables, and whenever I think I’m not going to get to them and they’re going to go bad, I roast everything—from fennel to radishes to zucchini. When they’re already cooked, it’s an easy dinner side.

You have kombucha, sauerkraut, yogurt—are you a big proponent of healthy gut foods and probiotics? I am, but I prefer to eat foods rather than take supplements. So, my kids eat the yogurt, and I get the kombucha and sauerkraut. It really helps us feel better and enhances immunity.

You have a lot of veggies, but not much fruit. Is it hiding? I keep a lot of my fruits and vegetables on my counter-top. There’s actually always a lot of fruit in our house—everybody starts their day with a fruit smoothie.

As a nutritionist, what’s your number one tip for healthy eating? Everything in moderation, except greens. —Lisa Elaine Held

For more information, visit realnutritionnyc.com

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