Fridge Voyeur is a virtual visit into the chill zone of the Spoon Crew — our team, our friends, and some of your favorite wellness gurus. We may eat a lot of soup and stews, but you better believe there’s a whole lot of variety, and a little bit of naughty, going on behind closed doors. We know you want a peek ;)

This week, we’re peeking into the fridge of expert dietitian Eliza Whetzel, MS, RD, CDN.

Splendid Spoon: Hey Eliza! Tell us a little bit about yourself.
Eliza: Hi! I’m a Registered Dietitian at Middleberg Nutrition in NYC. I specialize in weight management, sports nutrition, food allergies and intolerances, and gastrointestinal disorders. I’m a passionate runner and yogi, and have struggled with allergies, asthma, and GI issues throughout my life. I’m always seeking to provide my clients with wellness solutions that can be found through food and movement. I try to incorporate Hippocrates’ saying “Let food be thy medicine” into my daily life.

SS: What are the 5 staples you can’t live without?
EW: Justin’s Maple Almond Butter, Califia Farms Toasted Coconut Almond Milk, kale of any kind (I can’t get enough — it’s definitely not “over”!), avocado, and eggs. I think #putaneggonit is my most frequently used Instagram hashtag.

SS: What’s the weirdest thing in your fridge?
EW: I think “weird” is a relative term for nutritionists and people in the health sphere, but, for people not fully immersed in this realm, I would say the bags of Bonafide Provisions Bone Broth. It’s so warming and satisfying in these cold months, and it helps heal my gut and boost my immunity! And multiple bottles of Champagne. I always have some on hand, just in case!

SS: What’s your fave sweet and what’s your fave savory?
EW: My favorite sweet is definitely chocolate. I love Hu Kitchen’s Almond Butter & Puffed Quinoa Dark Chocolate Bar. My favorite savory is anything with garlic in — sautéed garlic spinach or a garlicky avocado kale Caesar salad.

SS: If you were one thing in your fridge, what would it be?
EW: Kombucha. I’m bubbly (that effervescent fizz) and sweet, but can be serious and intense (the astringent, distinct taste) at times.

SS: What food do you turn to when you want something comforting or nostalgic? Although we eat to keep our bodies strong and healthy, food also connects us to our past, to friends, and to different times in our lives.
EW: Any of my mom’s recipes — either “chicken gravy” or maybe even wok-fried shrimp with jasmine rice and “frazzled” shallots. My mom is an incredible cook and a huge source of inspiration in my practice. My dad went to culinary school in his early 20’s, which inspired my mom to expand her palate and kitchen skills. They’ve both instilled an incredible love of food and cooking in me, and taught me to eat well from an early age.