Quotes About Healthy

I used to be vegan. I'm not anymore, but I don't eat hardly any meat. But it's nice for me to go to a place like Chipotle where I can get some fresh veggies, some brown rice, some black beans, and all that kind of stuff.

I think the purpose of veganism is an appreciation for plants and veggies and fruit and to just eating cleaner... If you're going to go vegan, then really learn how to be.

Anything you think of that isn't vegan, my mom would make vegan. When a lot of people think about eating vegan, they think of it as not being healthy because it's hard to get protein. I think I managed to be even healthier than someone with a non-vegan diet.

I really think broccoli is my vegetable of choice. You can cook it so many different ways.

Real nutrition comes from soybeans, almonds, rice, and other healthy vegetable sources, not from a cow's udder.

I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.

My diet is mostly composed of whole-grain cereals, legumes, beans, lentils. Lots of cooked, baked, or steamed vegetables. Lots of spices like curcumin or cumin that help aid digestion. Some superfoods.

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 love using hummus as centerpiece and then making different containers of vegetables for fun dipping.

I have a healthy relationship with food. My problem is, as a comic, I eat dinner late. But I'll have a smoothie for breakfast every morning, and I keep it pretty low-carb and healthy during the day. At night, I'll have a basic protein, quinoa, and vegetables.

I cheat every now and then, but the foundation of my eating habits is organic. I don't like to eat a lot of processed foods. So it's fresh vegetables, fresh herbs and meat without all of the antibiotics and preservatives.

My passion is about motivating as many families as possible to learn about vegetables and healthy eating together.

All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.

A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top.

I keep my diet simple by sticking to mostly fruits and vegetables all day and then having whatever I want for dinner. I end up making healthy choices, like sushi or grilled fish, because I feel so good from eating well.

There's the issue of hunger, and there's an issue of if you're going to cut out food programs. We should be focusing on healthy food. Right now, fruits and vegetables are very expensive. So what can we do on the policy side to bring the cost of fruits and vegetables down?

I try to eat whatever I want. I don't like putting myself on a diet, but I try to eat organic, healthy, and lean with lots of green vegetables.

I'm not as conscious as I should be about my diet and eating a healthy balance of fruit and vegetables because I do so much exercise. However, I love good grilled fish and Mediterranean/Middle-Eastern salads.

Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.

For dinner, I have at least four or five different vegetables of all colors: purple, orange, green and red. I eat as many colors as possible, including carrots, broccolini, asparagus, cauliflower, kale and more.

I always have poached shrimp and blanched vegetables on hand.

I love Japanese food - it's a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.