Quotes About Variety

Our fans can kind of latch onto each and every member of the band and we're all so vastly different, so I think that's kind of why we have so many types of people.

I was always a fan of the old-style comics. I loved vaudeville. I loved Milton Berle, Dick Shawn, Phyllis Diller, Don Rickles, Charlie Callas, all those guys. Hilarious. I love the Bing Crosby and Bob Hope movies, and Abbott & Costello. My television influences were 'Monty Python's Flying Circus,' 'Benny Hill,' and 'Hee Haw.'

When you are traveling in vaudeville, you experience so many different kinds of audiences, depending on what time of the week it is, how long the pubs have been open, and things like that.

There were a great many in vaudeville - people who never quite came through. But they had their place, and they filled it. They kept theatres open. Those pan-timers, those interstate-timers, those four-a-dayers, those six-a-dayers - they were an integral part of that endearing merry-go-round called vaudeville.

I'm part-time vegan. I try to be vegan when I can. But I dip and dive in everywhere.

I once hosted a dinner party where I had two guests with some serious food restrictions - one was vegan and the other didn't eat red meat... steak and fish were our dinner. Now I always serve family style with a variety of food groups - so there is something for everyone. Always ask your guests if they have any allergies.

The thing I love about Vegas is there's something for any type of mood you're in and something for any kind of adventure you seek out.

In Vegas, you have an audience you can't find anywhere else. It's from all over the country. You play Seattle, everyone's from Seattle. But in Vegas, you have six from Seattle, a bunch from L.A., some local Las Vegans and maybe a farmer from Iowa. In Vegas, you learn the ins and outs of holding a room because of that great spectrum of folks.

If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.

If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of, you've got a full menu.

I'm quite happy having stuff like quinoa, sushi, and even vegetable juices.

I'm a bit of a vegetable freak, so we'll often have four or five different varieties on the table.

When I'm traveling, I always bring a big variety of healthy snacks and superfoods - usually opting for vegetables and fish or seafood when ordering food or on set.

I eat a variety of foods like vegetables, fruit and beef for protein and iron.

Personally, I like to juice up several different kinds of fruit and vegetables - which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.

The first thing I do in the morning is prepare fresh juice. I have 15 different recipes, which I drink for 15 days consecutively. Then I repeat the recipes from the beginning for the next 15 days of the month. My juices include fruit, vegetables, leafy greens, and even grains.

A great way to get all the right nutrients is to make a colorful plate - mix of good vegetables, carbohydrates, and protein. If you notice all your vegetables are green, change it up and add another color for a variety of benefits in one meal.

I go by the 80-20 rule. So, 80 percent of the time, I'm eating healthy and focused on the right foods - fruits, vegetables, all the good stuff. Then there is 20 percent of the time where you can sneak in some of the other foods, like a steak. That's not to say that a steak is bad.

I love fresh fruit and vegetables. I'm not a strict dieter. I don't think that anything in life should be so regimented that you're not having fun or can't enjoy like everybody else. Just know that fresh food is always going to be better for you.

Casseroles don't have to be about canned ingredients and vegetables you normally wouldn't even think of eating alone, much less stuck in between layers of sauce and breadcrumbs. They can vary from everyone's favorite all-time casserole, macaroni and cheese, to the ultimate English casserole, Shepherd's Pie.

I normally eat everything under the sun, but once a year, for a whole month, I eat nothing but fruits, vegetables, nuts, and lean fish, and I feel great!

I eat meat, dairy, and tons of fruits and vegetables, but I could also have pasta for breakfast, lunch, and dinner. Basically, I'm a massive foodie who eats everything in moderation.

Just because you want to eat vegetables and eat well doesn't mean you can't share food and have fun with it. It should still be an exciting thing. It shouldn't be just eating kale on your own in the corner.

I want to make vegetables a bit cooler and help people see them as something that can be an interesting, delicious addition to any meal, but that doesn't mean you should feel you only need to eat broccoli!