Plus, she told us her go-to gut-healthy ingredient that’s probably lingering in your fridge.
Read on for the exclusive interview.
EatingWell:What is your favorite snack that you always have on hand?
Gelen:My seed crackers!
It’s a super-easy recipe.
I usually make a large batch on a Sunday or Monday.
All you need is seeds like hemp hearts, a little oil, salt and water.
Sometimes I add spices or make them a little sweet by covering them with dark chocolate.
Hemp hearts bring so much protein to each bite.
EatingWell:What are your top three kitchen staples?
Gelen:Definitelyfermented foods.
I always check that to have some pickles or sauerkraut.
Especially for dinners, it’s so easy to add sauerkraut to chicken, fish or a salad.
It brings so much delicious brightness to whatever you’re eating.
I’m stocked with their Buffalo sauce, which has the perfect balance of heat and tartness.
I use it to make sheet-pan Buffalo cauliflower bowls.
Another item I always have on hand is tinned fish.
I love that it’s affordable and approachable.
EatingWell:What are your tips for effective meal prep?
Gelen:Divide your tasks into different days.
One day, chop five or six veggies and another day, prep some protein.
I always have something marinating in the fridge, even if it’s just putting salt on chicken.
It’s one less thing for you to have to do.
Also, having some premade sauces and dressings on hand will save you so much time.
EatingWell:Do you have any anti-inflammatory meals or ingredients you like to use?
Gelen:I think tinned fish is No.
1 on my list.
All those omega-3s are so good for you and it’s a light protein.
It’s approachable, not that expensive and something you’re able to always have in your kitchen.
