I have a mantra in my head that there will always be another meal. I can put my fork down, knowing there will be good things in my future!

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

I run a solid 4-6 miles at a time, and over the last year two years I've gotten really into SoulCycle. It's sort of an evolved form of spinning.

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and drinking is.

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.