Quotes from Damaris Phillips

There are tons of vitamins and minerals you'll get in plant-based foods that are not soluble if you don't eat fat.

I try not to focus on taking things away; I try to add in nutrient-rich foods into the things I eat. I don't say, 'I'm going to take out the fat.' I say, 'What can I add in to make my muscles work more? What can I add into this that will give me the vitamins I need?' It feels luxurious!

Meatloaf was a pretty big part of our family, and the meatloaf sandwiches were even more.

I make my food in such a way that people can eat it every single day. My dad passed away from a heart attack, so it's always been very important for me to make food I love, the food we made growing up, but in a way that it won't be harmful to my body or to the people I love. Just as long as it's not boring. It has to be flavorful and delicious.

I loved the minute I realized I was good at cooking. Like, I had a moment - I made a roasted chicken, and I remember watching people's faces as they ate it, and I thought at that time, 'Oh, I am good at this.'

I'm all about creating fun, new ways to enjoy the delicious dishes left in my refrigerator.

I hope to use food as a way to connect with people.

FoodSaver containers extend the life of my food so I can have fresh food ready all week long.

For me, meal prep is about doing the work when you have the time, which is usually on the weekend.

I would like to help people cook more.

I love Seattle. I lived out in Seattle for a while, and the food there is so phenomenal. It's so fresh and gorgeous, and just beautiful and simple. I really love that place.

Almost everyone loves to eat, and when you're able to make people feel more involved in that process, it feels really good. I think it's an incredible gift to be able to give people.

Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you'll be all good and feel more confident.

Part of being a really good chef or cook is being able to fix disasters.

Instead of focusing on what my body looks like, I try and focus on how my body works - how strong my body is.

Most people think to make green bean casserole around Thanksgiving and Christmas, but honestly, I make this dish more during the summer, when green beans can be found fresh at the market. I think it is the perfect meal when served with crusty bread, a bountiful salad, and a cup or two of wine.

I love that Christmas lasts for so long. And I love that everybody still believes that magic is going to happen. It's a chance to be reminded that being with people is the most important thing.

Some companies out there make a great burger; Beyond Beef does a great job. But making a burger at home that feels soul-satisfying and fatty and protein-based while still being plant-based was a challenge.

For a food lover with a big imagination, there's nothing worse than eating the exact same meal several days in a row.

When I think of summertime as a kid, I think of my Grampy's gardens full of tomatoes, buckets heaping with blackberries, and countertops lined with an assortment of Ball jars, ready to can the flavor of summer.

My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'

I was going to be a writer, and that turned into journalist. And then that turned into a career in children's literature, which turned into early childhood education, which turned into psychology, which turned into premed, which turned into nursing school, which turned into communication, which turned into marketing and advertising.

Finding exciting ways to use leftovers is what we all struggle with. There's one simple thing that you can do to transform them: Stock your pantry.

I'd like to see kids learning to cook and families sitting down to dinner together.