We are what we stock in our pantry, and for Camille Styles, that means a ton of clever staples that sweeten up life naturally. Our February Guest Editor and cozy breakfast queen is a busy blogger and entertainer, and needs to fuel up accordingly. That means protein-rich snacks, a wholesome sweet potato addiction we can relate to, and the occasional ice cream indulgence (because why wake up for a 6AM spin class if there’s no room to treat yourself every once in a while?)
We’re rummaging through Camille’s kitchen to get a feel for her flavor of wellness (explore all our fridge excursions here!). From the condiments that make farmers market finds extra crave-able, to simple recipes a weeknight wouldn’t feel complete without, here’s Camille…
Always In My Fridge:
Eggs, lettuces from the farmer’s market, berries, almond milk, good cheese, champagne, and a jar of homemade salad dressing.
7 recipe staples always on hand:
Good extra-virgin olive oil, tamari, lemons, maldon sea salt, avocados, coconut milk, frozen spinach and bananas for morning smoothies.
I snack on sprouted almonds and pumpkin seeds every single day… and usually have at least a few dark chocolate chips after dinner — I always crave something sweet at the end of a meal! When those late afternoon munchies hit, my go-to’s are usually popcorn with sea salt or fresh clementines.
I love a good aged balsamic vinegar, and lately I’ve been adding white miso paste to lots of marinades and salad dressings. One of my favorites is an infused garlic-rosemary oil that I use to add flavor to grilled pizza.
Ingredient that makes everything better:
A big pinch of maldon sea salt, drizzle of olive oil, and a dash of pure maple syrup is a great “secret ingredient” in everything from marinara sauce to salad vinaigrette.
I’m a sweet potato addict and eat them just about every possible way. Lately, I’ve been baking sweet potato wedges with the skin on, then smashing them and throwing on the grill to get charred and crispy before sprinkling with sea salt, cilantro and a squeeze of lime. And my perfect sweet potato fries recipe is so good.
During the week, I stick to plant-based proteins like quinoa or beans, or I’ll roast a piece of wild salmon. On the weekend, nothing beats a steak on the grill, or crispy broiled chicken thighs. For me, it’s all about balance — I love a great piece of meat once in awhile, but I feel much better if the vast majority of my diet comes from plants.
Best label-reading tip:
I definitely look for the labels with the fewest number of ingredients, and try to avoid any processed vegetable oils or hidden sources of sugar. And don’t forget to check portion sizes! I used to eat this sorbet all the time that I thought was so innocent, until I realized that the “recommended portion” was only 1 ounce. And I’d been eating about 6x that amount. Whoops!
Dairy or non-dairy faves:
I don’t eat a ton of dairy, but usually keep some full-fat plain yogurt on hand for making sauces and marinades, or mixing with fresh berries and granola for a quick breakfast. I always have a block of good cheese (my favorite is cambozola — a super creamy blue) for impromptu entertaining. And I couldn’t survive without almond milk for my morning coffee.
Skip labels that read...
Hydrogenated vegetable oils have no place in anyone’s diet!
If it wasn’t so bad for me, I’d eat ice cream every single day. I love it all — fancy flavors like salted caramel or classics like neapolitan, and you really can’t beat good old-fashioned vanilla bean topped with fresh strawberries and a drizzle of hot fudge.
For last minute entertaining:
Fave places to shop:
I buy as much as I can from the downtown farmer’s market — I love supporting local farmers, and getting produce that’s fresh and hasn’t traveled a long distance makes it more likely that it’s retained all of its nutrients. I love our flagship Whole Foods that’s downtown — they do a great job of labeling the meat and fish so you know where it came from, and also carry ingredients I can’t get anywhere else like sprouted grains and freshly-ground tahini.
Simple go-to recipe:
My ahi tuna poké bowl that can be adapted for vegetarians using watermelon!