I’m a flexitarian, which means I’m flexible depending on the situation. It’s hard to cut out food because I love food. I’ve had incredible success with eating a real, nutrient-dense, plant-based diet with healthy fats, throwing in some high-quality animal protein.

Probiotics, organic berries, many different brands of coconut yogurt kefir, MALK unsweetened cashew milk, vegan cheeses, lots of veggies and ingredients for my morning green juice (parsley, cilantro, celery, cucumber, dandelion greens and romaine), my EG SOUP Cleanse homemade super seed bars, bone broth, soups and detox tonics.

Himalayan pink sea salt; high quality avocado oil; hemp, chia and flax seeds to add fiber, protein and omegas to any meal; white miso for added flavor in sauces; cruciferous veggies; garlic; cooked quinoa or millet; and roasted veggies.

I know everyone loves almond butter but peanut butter reminds me of those yummy PB&J sandwiches that I lived on as a kid. I try to have the highest quality organic fresh-pressed peanut butter, all different flavors of hummus with gluten-free crackers and raw veggies, sprouted organic nuts and seeds and organic seaweed.

Primal Kitchen avocado mayo, coconut aminos, tahini, probiotic cashew cheese and my EG SOUP Cleanse detox salad dressing with basil, cilantro and parsley (I could put this on everything!).

Nutritional yeast! Pro tip: If you keep it in the fridge, it will stay fresher. Also, Herbamare, made with dried herbs and sea salt, can be put on everything too.

I’ve gotten a little gaga over tempeh strips because of the protein and probiotic benefits. Then there are always some fresh sprouted beans and legumes, wild fatty fish, pasture-raised eggs, nuts and seeds in my fridge.

As far as the biggest bang for your buck, I have to say lemons, fruits, veggies and herbs from the farmer’s market.

Look at the ingredients before the nutritional facts. The fewer ingredients the better — and always make sure that you can pronounce them all. When you do make your way to the nutritional facts, you want to make sure whatever you’re eating has a relatively low sugar content.

My favorite veggie changes all the time, but right now it’s definitely cauliflower. It’s so versatile — you can make “steaks,” tortillas, mash, rice, pizza, etc.

Almond flour, chickpea flour, good oils (coconut, avocado, olive), wild organic black and wild rice, quinoa, beans and legumes.

Black seed oil might seem super funky, but it has so many health benefits (there is a post on my website about the benefits). I take it every morning.

Right now, I’m obsessed with the HuKitchen Chocolate Nut Bars. But I also love Elemental Super Seed Bars or my homemade tofu chocolate mousse for a quick, sweet bite.

Any of the MALK nut milks, the cashew milk is my absolute favorite. I can’t get enough of the vegan cheeses like Kite Hill Cheese and Miyokos mozzarella cheese and 4th & Heart flavored ghees are delicious too.

More than 5 grams of sugar per serving. You shouldn’t be having more than 25 grams of sugar in a day and many packaged foods or drinks with added sugars will throw you over that. Also, I don’t buy anything with hydrogenated or partially hydrogenated oils or ingredients I can’t pronounce.

High quality tequila!

My go-to is throwing together a quick snack plate with vegan cheeses, gluten-free crackers, olives and almonds — and obviously I have to have some wine in there as well, so I usually go with a high quality French rosé.

Erewhon, the Melrose Place farmer’s market on Sundays and Thrive Market.

I love making a simple superfood bowl with a gluten-free grain, lots of greens, raw and roasted veggies, sprouted nuts and/or seeds, sprouted beans or legumes, avocado and my EG SOUP Cleanse detox salad dressing.

In France I had truffles for the first time. It was just such an indescribable flavor – like nothing I’ve ever had before – and I’ll never forget taking that first bite. 4th & Heart makes a truffle ghee that is absolutely worth trying!