Inside the Fridge welcomes kids cookbook author Jessica Levinson
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Inside the Fridge welcomes kids cookbook author Jessica Levinson

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Jessica Fishman Levinson, MS, RDN, CDN, is the founder of Nutritioulicious and co-author of We Can Cook: Introduce your child to the joy of cooking with 75 simple recipes and activities. I met Jessica several years ago and have followed her on social media as she has expanded her nutrition communications business–and her family! She and her husband are proud parents to beautiful twin girls, Sabrina and Charlotte.  Jessica strongly advocates for weekly meal plans (check out her blog every Monday) and as such, the girls are often her sous chefs in the kitchen. Follow her Twitter Facebook Instagram Pinterest Google+ for family friendly recipes, meal plans and health and nutrition tips!

 

ITF: Where do you shop for food?

JL: Primarily at Fairway Market in Pelham, NY, with occasional visits to Trader Joes and Shoprite

 

ITF: Do you love food shopping or dread it? Why?

JL: Unless I’m in a big rush and don’t really have time for it, I love food shopping. It inspires my cooking and it’s fun to see what’s new on store shelves.

 

ITF: How many times a week do you eat out? Eat in? Remember there are 21 meals a week (on average).

JL: During the week, breakfast and lunch are always at home for the kids and for myself (my husband eats lunch out at work), and I cook dinner 3-4 times a week, with one night usually leftovers. On the weekends we’ll usually go out for brunch one day, have a birthday party where pizza is typically served another day, and eat dinner out or get take-out both weekend nights.

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ITF: How do you plan your weekly meals? Create a spreadsheet or fly by the seat of your pants?

JL: Over the weekend I’ll take a look at what’s is in my fridge/freezer that’s left from the week before or been around for a few weeks (if in the freezer) and plan meals based on what I want to use up and what’s in season and well-priced at the supermarket. Sometimes I check what I’ve recently Pinned or saved to my “recipes to make” file for inspiration.

ITF: What is the most coveted food in the fridge right now for each member of the household? Why?

JL: My girls love pretty much everything, but of what’s currently in my fridge I’d say it’s the cheese and olives. Same for my husband. I like those too, but I think my favorite foods in the fridge at the moment are the Eat Well Embrace Life Edamame Hummus and Spicy Red Lentil Chipotle Hummus. 

 

ITF: Do you believe in leftovers?  

JL: Absolutely! We eat leftovers once or twice a week. My husband was not into leftovers before we met, but I think I’ve changed him on that, especially if it’s something like braised meat, my homemade jams and relishes, and grain-based salads.

 

ITF: What convenience product can you not live without?

JL: Pomi Chopped and Diced Tomatoes

 

ITF: What cooking utensil/piece of equipment/appliance do you live for?

JL: My microplane zester and hand juicer. I use citrus zest and juice in a lot of cooking – it’s a great flavor enhancer!

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ITF: What food/s are important when recalling food memories?

JL: Chicken schnitzel, noodle kugel, stuffed cabbage – all the traditional Jewish foods my mom used to make when I was a kid.

 

ITF: How have your cooking/shopping habits changed over the last 10 years?

JL: I’m more adventurous in the kitchen. I have a more refined palate than 10 years ago and a better feel for flavors that work well together. I won’t stick to the basic recipes and I take more risks.

 

ITF: What was the last meal you cooked from scratch? What was the menu?

JL: Moroccan Lamb Stew with sweet potatoes, carrots, and prunes.

 

ITF: What words of wisdom or advice do you have for other folks who are doing their best every day to fill the fridge?

JL: Plan in advance to keep you on track and reduce food waste.

 

Thank you, Jessica!

  

 

 

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