Fridge Files: Whats in Karena & Katrina’s Fridge?

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 Today were looking into Karena & Katrina’s fridge, the fit and beautiful girls from Tone It Up. These girls have been probably the most inspiring and encouraging cyber trainers I’ve ever had. They became famous from their fun and quick Youtube workout videos and have since become everyones favorite health idols. I follow their nutrition plan (the pescatarian version) and I love their beach babe workout DVD. I also get a killer workout from their workout guides on their Pinterest. I love that they support clean eating and getting LEAN through pilates movements and superfoods. Their figures tell it all, if you want to look like them, just follow what they’re doing. The first step is to see how they eat, so lets check out their fridge!

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Greek Yogurt: high in protein (18g) and low in sugar (0g)

Hummus: they love eating hummus with their veggies like carrots, mushroom and it holds wraps together really well

Goji Berries: the dried berries are high in antioxidants and hold the highest protein content of any fruit

Wild Salmon: filled with omega 3 fatty acids, they prefer wild over farm-raised

Peppers: they love making stuffed peppers with….

Quinoa: a complete protein thats actually a seed, not too starchy and its actually in the spinach family

Garlic: a superfood (Karena’s favorite). People who eat garlic are 2/3rds less likely to get a cold

Cucumbers: very hydrating (95% water) and a fabulous cure for hangovers

Coconut Water & Young Coconuts: super hydrating and filled with potassium, Katrina likes to eat the coconut meat

Berries: All of them! Strawberries, blueberries, blackberries! They’re filled with antioxidants

Portobellos Mushrooms: you can do so many things with these, you can grill them and they make the best burger bun, they’re also packed with Vitamin D “the happy Vitamin”

Cacao Chocolate: they recommend if you ever get chocolate to get 60% cacao or higher, which is known to prevent sun damage

Click here to check out the video of this at Bravo TV

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To see what K&K keep in their teal “Liquid Fridge” at work, click here.

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Fridge Files: What’s In Kris Carr’s Fridge?

fridgefileskriscarr.jpgI don’t know if it’s just me, but I have always had a strange fascination with what people have in their fridge, especially celebrity fridges, it tells so much about a person and how they take care of themselves, I also love finding new yummy brands. So I’ve decided to start a new series on celebrity fridges & pantries etc. Hopefully this series will help give you as much guidance as these fridges give me! Today I’m featuring Kris Carr,  one of my health idols and author of Crazy Sexy Diet. I fell in love with her after watching her documentary, Crazy Sexy Cancer.

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“My refrigerator is powerful. In fact, it has a direct link to my overall well-being.”

Smoothies & green juices: My husband and I make enough juices & smoothies to have two 12-oz servings of green drink per day, whether it’s two juices or two smoothies. Our recipes are often guided by what’s available in the fridge. Tip: Keep your smoothies low-glycemic by always using a 3 to 1 ratio: 3 veggies for every 1 piece of fruit.

Ezekiel flax bread: Ezekiel is one of the least processed breads out there. They offer a wide range of choices, including gluten-free, sodium-free and yeast-free varieties. I love that they use sprouted grains and whole food ingredients — no artificial junk! You’ll find their bread products (everything from wraps to English muffins to rolls) in the frozen section. One of my favorite ways to eat Ezekiel bread is toasted with mashed avocado, freshly ground pepper, sea salt and a squirt of lime. Perfect for breakfast or a midday snack.

Earth Balance vegan butter: I’m a fan of the bad-better-best approach to eating. Earth Balance falls into the better category for me. Yes, it’s processed, but it’s also a great plant-based alternative to dairy butter; plus it’s non-GMO, casein-free and trans-fat-free. You can also choose their soy-free butter if you’re sensitive to soy. I also love their coconut spread on my toasted hemp or flax waffles in the morning.

BONUS mystery leftovers! I’m a leftover junkie. I’m a double batch kind o’ cook because it saves me time and money. There are lots of ways to dress up your leftovers — wrap ‘em up, pair them with a salad, drizzle a fresh dressing or sauce on top or just heat them up and enjoy their second day goodness. Leftovers are a lifesaver, period.

Raw sauerkrauts: Gut health is the key to overall health. Remember, 60-70 percent of your immune system lives there, so it’s great to keep some probiotic buddies in your fridge. Raw sauerkraut is packed with good bacteria that populate your gut and help keep bad, pathogenic bacteria at bay. Make sure you avoid vinegar-based and/or pasteurized varieties, since good bacteria is killed when sauerkraut is made with these guys. Hawthorne Valley Farm is one of my favorite brands, but there are many more out there. I often add a scoop of sauerkraut as a side at dinner or on my famous tempeh reuben sandwiches.

Field Roast Apple Sage Vegan Sausages – Holy protein! Just one link of these delicious grain sausages delivers 26 grams of plant-based protein. They’re also great in pasta sauces, casseroles and as a hearty salad topper. If you’re transitioning to a plant-based diet, these sausages will make your life much easier and tastier.

Capers – These little flavor bombs are pickled buds from the caper bush. I like to keep them on hand for my quick and easy Penne a la Vodka recipe or when I need to add a little salty kick to any Mediterranean dish.

Avocado – What can’t you do with an avocado? Salads, desserts, smoothies, spreads, wraps and the list goes on. Yes, avocados are high in fat, but it’s the good, heart-healthy kind — monounsaturated and polyunsaturated. Avocados are rich in B vitamins, which also support your cardiovascular health. If you don’t use the whole avocado, wrap up the leftover half (don’t remove the pit) and eat the rest within 24 hours. The green flesh may brown a little, but just scrape off the top and you’re good to go!

Lemon –  I use it in some way, every day. Lemons are alkalizing and help balance the body’s pH. They also support your detox-happy liver, and are high in Vitamin C (immune booster!). I probably go through at least 10 lemons a week (green juice, salad dressing, a spritz in my water, etc.). Pucker your way to good health by adding more lemons to your diet.

Kale – Kale is queen in our home. We always have a couple bunches in our crisper. This dark leafy is especially good in smoothies, salads and sautes. Kale is also a great source of vitamin K, helping you maintain strong bones.

Flax Oil – Flax oil (made from flax seeds) is high in omega-3’s, which promote healthy brain function. It’s also an anti-inflammatory food. Make sure you buy cold-pressed, organic flax oil in a dark bottle and store it in the fridge, since light and heat may turn the oil rancid. I like Barlean’s brand, but there are many other quality flax oils available. Since flax oil is sensitive to heat, I use it mostly in salad dressings and smoothies.

Parsley – Using fresh herbs makes a world of difference in your meals — hello flavor! Parsley is a frequent visitor in my fridge.

Organic Nectares Cacao Powder – Sometimes I need a pick-me-up in the afternoon, so instead of reaching for the coffee pot, I add a scoop of raw cacao to a green smoothie. Cacao is also perfect for creating delicious plant-based desserts. Chocolate Raspberry Ice Cream, anyone?

Read more for Kris’s must-have pantry staples

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