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Refrigerator Look Book: Sadie Lincoln

Sadie Lincoln barre3Sadie Lincoln, the pint-sized Oregon-based dynamo who created barre3, is passionate about fitness, but also about nutrition.

The self-proclaimed “hippie kid” grew up on a mostly plant-based diet and learned the value of local, organic foods at an early age. “And I am raising my kids the same way,” says Lincoln.

She also just created a 25-day barre3 + detox program with her nutritionist, Andrea Nakayama.

Here’s what she keeps in her West Coast fridge. It’s not all sprouts, greens, and tofu…

You have coconut milk and coconut water. Are you a big fan of this tropical fruit?
Yes, this is the year of the coconut for my family! We cook, sprinkle, sip, and bake with it. It’s a healthy and yummy alternative to dairy, sugar, and other oils.

I see butter and eggs, but no meat. Are you a vegetarian? Occasional vegan?
I would say we are vegan-ish. With an emphasis on ish! That said, we definitely eat fish, chicken, and even red meat on occasion. When we do eat meat it’s local and organic.

Sadie LincolnYou have lots of Tupperware containers with yummy-looking things in them. Maybe quinoa? Do you cook a lot?
Cooking is a luxury that both my husband and I enjoy. Day to day, I have to say I chop more than I cook. More blanching kale than making a souffle. Our go-to meal is what we call a burrito bar. It’s basically a salad with whatever’s in our fridge—including that quinoa you spotted. Our kids pick their ingredients and make custom burritos.

With kids, do you have any time-saving tricks?
I chop my favorite herbs—cilantro, basil, and parsley—and keep them in containers so they are easy to sprinkle over everything. I also blanch my greens as soon as I buy them and store them in a glass container. They last much longer and are more accessible than hidden in a drawer.

What are the Nancy’s and Toby’s containers on the middle shelf?   
These are staples made in my hometown of Eugene, Oregon. The Toby’s Tofu is the best sandwich spread-pate-dip on the planet. The Nancy’s Yogurt is a great way to add active cultures to our smoothies and cereal. I get the whole milk yogurt because it has more nutritional value and is so creamy and good.

What’s Genesis Juice on the top shelf?
It’s also a Eugene staple. My step dad owned this juice company and turned it into a co-op in the ’70s. I grew up thinking he invented smoothies.

Sadie LincolnIs the wine and champagne your only guilty pleasure? You must eat something that’s bad for you.
The items hidden in my cupboards (cookies and crackers) and in the fridge drawers (chocolate, cheese, and beer) are a lot less healthy but absolutely a must-have. Another guilty pleasure is whip cream from a can. It turns all food into a party. To end a good day I will even spray it directly in my kids’ mouths!

We usually profile New Yorkers for this series. Do you think people on the West Coast eat differently than those of us in the Big Apple?
I think the coasts are eating more and more alike—especially your readers! But I do think we’re ahead of the curve. I am so happy that eating fresh, local, and organic is catching on. Growing up a hippie kid in Eugene, we always ate this way. My first job was labeling sprout containers! I recently told my East Coast mother-in-law how common it is for people to have chicken coops in their yards here in Oregon. She thought this was hysterical. I guess it is when I think about it—but it’s pretty normal for us. —Lisa Elaine Held