Ellie Kemper Quotes

I'm a good eater and like to make my own meals. I start my day with granola, fresh fruit, and skim milk and end it with something healthy that also comes from my own kitchen.

I cook healthy meals all the time. That's really important to me.

I don't cook fancy every day. I don't think anybody can, nor would it be very good for you.

I don't always prepare such rich meals. Sometimes I'll just serve a simple quiche, salad and dessert for dinner. During the week I try to eat lightly.

I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'

I start the day with oatmeal with vanilla almond milk. If I don't, I'm dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

I'm lenient when it comes to nutrition rules. I enjoy cooking and baking in general, and I just try to eat whole, clean foods. I try to stay away from processed or boxed stuff - but that's not to say I don't eat that from time to time. I really like making Asian noodle salad and also make soup a lot, like tortilla soup.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

I cook. I go to farmers markets in London and cook really good sort of organic foods.

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

Doing the weekly shopping, I stock up on stir-fry kits, Amy's meatless burgers, and armloads of onions and garlic. I put onions and garlic in everything.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

No fruit. No veggie.

I make a big pot of pasta with vegetables, and I stretch it out for the week.

There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.

No one asks the cow or the chicken where it gets its protein. I eat about 4,000 or 5,000 calories a day, and I cook for myself. I also have a line of cooks that work with me - some raw, some vegan.

When I'm home, I cook my own dinner, all organic.

I eat a lot of whole grains for breakfast, a lot of dried fruit. And my big thing is pasta. I do a lot of simple pasta, with great ingredients.

There's no guilt in eating fruits, vegetables, nuts and grains.

I like pasta; it's pretty good. I'll even substitute wheat pasta in there and make it more healthy.

When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.

I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.

I am very picky about my food, and I'm very health oriented, so I always try to cook.