Refrigerator Look Book: Holli Thompson

Holli Thompson Former Chanel VP turned health coach, Holli Thompson, is all about helping her clients find their own, signature style—their nutritional style, that is.

“Women think they should be eating what their best friend is eating. Or their boss loses weight and it’s like ‘I want to do what she’s doing!'” says Thompson. “But say your best friend looks great in a shift dress, and it makes you look 30 pounds heavier. It’s the same thing with food. Everybody is different.”

So while some feel energized on a raw, vegan diet, others may respond better to a pescatarian one. “I give them permission to find their own eating style and own it,” she says. Thompson found hers (vegan) while studying at the Institute for Integrative Nutrition, The Natural Gourmet Cooking School, and in China Study author Dr. T. Colin Campbell’s plant-based nutrition certification at Cornell University.

And she takes into account both her husband’s (flexitarian) and her son’s (omnivorous) when stocking her fridge. Here’s what’s in it:

Tell me about the jars on the top shelf. The jars on the right are an amazing homemade kombucha brewed in Virginia. It’s amazing, and they’ll deliver it. The other one is a green juice that I made that morning, with romaine, celery, cucumber, spinach, ginger, lemon, and green apple. I put whatever’s fresh in my fridge into my juice. It really just depends on my time and what my body wants.

Holli ThompsonHow about in the bottles? The big jug is organic apple cider from a local orchard for my son. And the bottle on the left is sauerkraut juice. I’m big on fermented vegetables—they’re so good for your digestion! I always have raw, homemade sauerkraut stocked, and the juice is really good for you because of the natural probiotics. I drink it straight. I’ll have half a cup in a wine glass at night and just sip it. I love it, but I would say it’s an acquired taste.

I would imagine! What’s in the glass bowl on the second shelf? Those are cooked, diced yams with black quinoa. I made that along with stuffed peppers that morning to have for lunch. The red and yellow peppers, stuffed with a lentil salad, were for my son—he’s 12—and his friend.

And in the big red pot on the bottom shelf? That’s a sodium broth—it’s basically all of my leftover veggies. When I cook and have scraps, I put them in here instead of throwing them out. I add a bunch of herbs, leafy greens, onion, garlic, and cook it all down and it makes an amazing broth that’s really rich in minerals. I can use it to cook with or my husband and I will drink it as a snack.

How do you manage the fact that each person in your family eats differently? Well, my husband is a flexitarian, my son’s an omnivore, and I’m pretty much vegan. None of us do dairy or gluten. During family meals, we’ll overlap on one or two things, and then we’ll each have separate kinds of protein. For example, tonight I’m going to slice some local, organic, hormone-free chicken, make some broccoli, and a big salad. They’ll have that. I may make myself quinoa to eat instead of the chicken. Preparation is the key to carrying all of this out! —Lisa Elaine Held

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