Refrigerator Look Book: Jennifer Iserloh

The Skinny Chef—and the brains behind many celebrity cookbooks—shows us what she stocks at home.

Jennifer Iserloh While cooking for celebrities and their families, Jennifer Iserloh, AKA The Skinny Chef, wrote and co-authored dozens of cookbooks, and went on to create an online community full of healthy recipes, cooking tips, and lifestyle advice. (We’re guessing she’s pretty type A.)

You might know her as half of 50 Shades of Kale (which is coming out in paperback), as well as the recipe developer behind Elizabeth Hasselbeck’s “Deliciously Gluten Free” and “The Drop 10 Diet,” and both of Jessica Seinfeld’s cookbooks, “Double Delicious” and “Deceptively Delicious.” Iserloh also worked as a private chef for the Seinfelds, as well as for Annie Leibovitz, and others.

Bottom line: This woman knows how to cook.

So we were excited when the New Yorker and Institute for Integrative Nutrition grad opened the door to her fridge. Here’s what the Skinny Chef stocks:

A woman who has real milk! Can you share why you opt for real deal instead of other popular alternatives? When we worked together on 50 Shades of Kale, Dr. Drew [Ramsey] turned me onto milk from grass-fed cows. I’m not a big milk drinker, except for the occasional hot cocoa. But my hubby is and that’s the base for his post-gym workout protein shakes.

Jennifer Iserloh's Refrigerator

Got it. Are those mussels on the second shelf? What are you doing with those? I’m a chili freak, so I’m cooking them with onions, tomato, cilantro, and habanero. Mussels are cheap, low in mercury, and an awesome source of B12 (important for thyroid function and red blood cells). Sometimes when I feel tired from my crazy but fun life, I bulk up on foods rich in B12.

Smart! I see pomegranates in your fridge. What other in-season produce are you picking up? It’s citrus time!  I just used a “pink” lemon for the first time. I’m also gonzo for grapefruit. It perks up a dull winter complexion. But take care if you’re on prescription drugs. Grapefruit can interfere! Juicy bok choy is another favorite. I sauté it along with chopped kale and toss it in a tablespoon of soy sauce and peanut butter for a fast veggie-based meal that tastes like peanut satay.

Your refrigerator seems to have a little bit of everything. Produce, fish, dairy, even champagne. I don’t see any meat though. Oh yes, I love my beef. There’s a package of local grass-fed ground beef. My hubby and I are “burger hounds” and since I’m type O blood, I crave red meat and have it twice a month.

What’s in store for the bag of peppers on the third shelf? They’ll go with the mussels, but I also do this amazing “relish” that helps to keep my sinuses clear and revs my metabolism. I cook chopped habaneros, red onion, small mild peppers, and a pinch of salt with a few tablespoons of olive oil. The onions caramelize and taste so sweet. It’s wonderful on top of eggs, veggie stir-fries, or fajitas.

Yum, are those the superfood sauces from your new line on the top shelf? How exciting! Can you tell us a little bit about them? Absolutely! As a chef and healthy cooking expert, I wanted to have an easy way for people to cook tasty, healthy food without much nutrition knowledge. So I embarked on this new sauce line. They’re appropriate for most diets—vegan, gluten free, dairy free. We’re raising funds through Indiegogo to do our first big production run.

Your book, “50 Shades of Kale,” was a huge hit. We hear there’s a sequel coming out… So glad you liked it. It’s one of my favorites, too. The new version will be coffee table-worthy and has a gorgeous image for each recipe that can convert any kale virgin or veggie hater! It also has 10 pages or so of fresh content that takes cooking kale over the top and teaches you how to pair kale with gourmet flavors. It launches in late June. —Amy Eley

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