You read their recipes. You drool over their photos. Now eat their food! We’re excited to be partnering with several of our favorite food blogs, delivering you some of their most popular meals through PlateJoy. When we started reading Juli Bauer’s blog PaleOMG, we didn’t immediately […]
Month: August 2014
You read their recipes. You drool over their photos. Now eat their food! We’re excited to be partnering with several of our favorite food blogs, delivering you some of their most popular meals through PlateJoy. Kath Younger began chronicling her quest to lose 30 pounds by blogging […]
You read their recipes. You drool over their photos. Now eat their food! Starting this month, we’re excited to be partnering with several of our favorite food blogs, delivering you some of their most popular meals through PlateJoy.
Each week, we’ll feature one of our culinary heroes here on the PlateJoy blog. Like their style? We’ll send all the ingredients and recipes you need to try their meals, next day delivery.
This week, say hello to Ksenia of Breakfast Criminals, who became an Instagram sensation for serving up superfood breakfasts with soul.
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What’s your healthy eating philosophy?
I consider myself “intuitarian,” which means that instead of following rules or diets, I aim to tune into my body as much as I can, and find out what works for me in an empirical way. That said, I do believe in the power of eating whole foods – foods that are as close to their natural state as possible. I eat a lot of veggies and fruit, nuts, seeds, grains and superfoods. Probably Michael Pollan’s philosophy of “eat food, not too much, mostly plants” would describe my eating habits the best. It’s all about a healthy balance that works for YOU and makes you feel your best.
One more important thing: not putting labels on what you eat makes life so much easier! That’s the key, be easy on yourself. Eating is supposed to be fun.
How did you start cooking?
I’ve been mom’s little helper in the kitchen as long as I can remember! As a teenager, I would come home from school and spend hours developing cookie recipes. I’ve been living on my own since 19, and I’ve been cooking full time ever since. It’s a very meditative process that relaxes and helps me refocus my energy.
Tell us the story behind Breakfast Criminals. How did it start and where has it gone since then?
It all started when I tried my first açaí bowl at the Beet Box Cafe in Haleiwa, Hawaii. It was love at first bite. I came back home to New York and realized that there is no place that serves açaí bowls the way that they’re meant to be served – with soul. So I started experimenting in my kitchen and put up my recipes on Instagram (@breakfastcriminals).
A few months since its creation, my Instagram account took off, and I’ve been sharing my recipes on my website, newly released Breakfast Criminals ebook, Lululemon blog, MindBodyGreen, and The Body Book, among others. Breakfast Criminals is a hobby that turned into a side business (I’m social media & PR director at luxury fashion consulting company Visual Therapy full time), and it’s so exciting to see it grow, as well as to be able to give back to the community through each sale of my eBook.
How do you treat yourself?
With love, and when I forget to, my heart bowl is there to remind me to do it! I have a sign on my dining table that says “A meal without wine is called breakfast.” I do enjoy a glass of good Malbec, and it’s a real treat to be able to go to the winery, meet the winemaker and hear the story behind the grapes and wines.
I recently went to Napa Valley, and thanks to my friend who runs Atmani Wine Country Tours, I had the chance to have a wine tasting with Ross Halleck, who’s making history with his eponymous winery. Even though I normally don’t eat dairy (at least in the USA), I make exceptions for magical situations like this (cheese was local and artisan-made, and each kind was perfectly paired with wine). We’re all real people.
You just got home and want to make yourself something quick and comforting. What do you go for?
Kale salad is my go-to! I usually massage kale with avocado, olive oil, nutritional yeast, olive oil, pumpkin seeds, apple, celtic salt and a bunch of spices. Served with a side of gluten-free crackers.