Who: Tricia Williams, executive chef and founder of Food Matters NYC.
Williams cooks with fresh, whole, locally grown, organic and sustainable food and worked at New York City restaurants like The City Bakery, Home Restaurant, Isla and Olives before setting off on her own. Williams and her culinary team deliver gourmet, healthy meals to healthy eaters, and educate clients on how making better eating choices can lead to better lifestyles overall.
Diet: No gluten, dairy, or sugar; and low grains and high greens.
Health resolution: Spend more time working out. It’s when I feel my best.
Most surprising thing in your fridge: Jarred salsa that’s not homemade. I get it from the Brooklyn Salsa Company. It’s amazing.
General thoughts on weight loss and healthy living: I go by the 80/20 rule. 80% plant-based and 20% animal protein. I’ve seen a lot of clients have success following a paleo-based diet (which focuses on foods our ancestors ate, including fresh meats, fish, fruits, vegetables and nuts), particularly the more athletic clients who have specific goals in mind.
Fitness regimen: I run 5 miles four times a week. Three days a week I do Mixed Martial Arts for one hour. Three days a week I do one hour of weight training. Whenever I can fit it in, I do one long run of eight to 10 miles.
Guilty pleasure: Anything chocolate – chocolate anything.
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