4 Things You Didn't Know About Guy Fieri's Eating Habits — Eat This Not That - Eat This, Not That

Have you ever watched those cooking and traveling shows on TV and wondered, "how do they stay in shape considering everything they eat?" It may seem baffling how physically fit some celebrity chefs appear to be in contrast to what they consume on their exotic traveling food excursions.

Guy Fieri is definitely an example of this—but his diet may not be what you think.

The Food Network star is well-known for his hit traveling TV show Diners, Drive-ins and Dives. During each episode, Fieri travels to the best greasy spoon restaurants across the U.S., noshing on chili burgers that ooze with cheese and gravy-laden "everything." Comfort food may seem appealing to some, but what if you had to eat it every day? Let's just assume no one would be very healthy. Thankfully, this isn't the case for Fieri, and it may result from his upbringing.

Fieri admits that he didn't grow up munching on your typical childhood snacks. He told Food Network's Chefography, "I never got to have white bread or baloney. I was brought up with steamed fish and brown rice and bulgur." That may be a foreign scenario for most of us raised on Oscar Meyer sandwiches and the brand's theme song.

In an audition video for Food Network, Fieri said that he learned how to cook out of survival (he was kidding, of course). During childhood, he wasn't keen on the meals his mother prepared. He told Food Network, "My parents were into macrobiotic cooking—vegetarian, nondairy, whole grains, no red meat. I started cooking when I was 10 because I just couldn't eat that stuff." He explained that whoever cooked dinner could decide what it would be. He leaned his tastes toward pasta, understandably since he has Italian roots. The famous chef began preparing food at an early age, learning creativity in the kitchen with various ingredients.

Before his rise to stardom, Fieri studied cooking in France. He snagged a degree in restaurant administration at the University of Nevada Las Vegas, opened many restaurants, and enjoys mixing various cuisines to create unique, one-of-a-kind dishes.

What we see on TV is far from what the celebrity cook actually eats at home. Surprisingly enough, Fieri consumes many plant-based foods because he was raised by parents who instilled the value of eating healthy habits in the home. The mayor of Flavortown actually eats healthy foods when he's off-camera and says that meals at home are always a debate.

Who decides the evening's meal? He told GQ, "My youngest son Ryder always likes to propose pizza. I believe he actually thinks pizza is a food group. My oldest son Hunter, me, and him are big fans of Asian food, and that's anything Korean, Thai, Chinese, Japanese, Vietnamese. My wife is a little bit all-American. She's more roasted chicken, potatoes, asparagus." So, what does the celebrity chef eat when he's at home?

Keep reading to find out, and then check out 16 Celebs Share How They Make Oatmeal.

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Fieri's mother would be proud if she saw what he eats today. The mayor of Flavortown opened up in an interview with Today, claiming that he cannot live without Brussels sprouts.

That's right, Fieri loves the mini cabbage-like vegetable, and he created a few recipes featuring the "versatile" veggie. He said about Diner's, Drive-ins and Dives, "We feature a wide variety of foods from around the world. We get down with vegetarian and vegan dishes. We hit it all. And, I'd have to say, that's a pretty fair assessment of how I eat."

He also claims that he loves salad, and while he is not a vegetarian, people would be surprised to know the amount of plant-based foods he consumes. Another food, or perhaps condiment, that Fieri says he cannot live without is soy sauce.

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In an interview with The Takeout, he said, "People always think that I must just eat deep-fried pizzas and cheeseburgers for lunch, but I'm a big salad fan, big sushi fan, and Thai food fan." He likes it so much that an entire episode of "Triple D" is dedicated to the cuisine. So, this explains his love of soy sauce.

More importantly, he adds, "Lunch is always set up to contrast dinner. So, if I know we're going to be doing a big dinner, like barbecue, steak, or Asian food, I'll make sure I don't eat Thai for lunch." That sounds like some good advice coming from someone who knows food. He explains that he usually cooks every meal at home since he is on the road eating out most of the time.

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Fieri enjoys snacking, but he tries to make it somewhat healthy. During a filming of Guy's Grocery Games, he admitted that he has a snack hiding area behind the bags of rice (sorry, Guy). His snack of choice is Oberto beef jerky.6254a4d1642c605c54bf1cab17d50f1e

Apparently, Fieri's love for jerky began at an early age when he recalled loading jerky to an outdoor smoker during his shift at the historic Ferndale Meat Co. He said, "I was making jerky at the meat company when I was in fifth grade at Ferndale Elementary. I loved the jerky, and I asked Gary (Edgmon — former longtime owner) if I could have a job." Years later, in 2021, Fieri purchased the Ferndale Meat Co., the building in which he had so many fond childhood memories.

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When he isn't chewing through a piece of jerky, Fieri opts for something a little easier to chew. In a 2021 interview with People, Fieri recalled, "I'm a big pretzel fan to the point that when I was a little kid, I had a business called The Awesome Pretzel Cart. I sold the big New York-style soft pretzels. They're salty, soft, and I'm a huge fan of mustard with them."

Fieri's childhood venture into entrepreneurship likely set the stage for the Guy Fieri Foundation. The foundation consists of programs equipped to help victims of disasters and support the culinary education and inspiration of aspiring chefs. He told GQ that no matter what he eats, he has one rule: "I'm a big believer that if you're going to eat something, eat the best. Don't go waste yourself on some imposter." He added, "It's got to be the real deal."

For more on celeb diets, check out 8 Eating Habits Jennifer Lopez Swears by to Look Amazing at 52.

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4 Things You Didn't Know About Guy Fieri's Eating Habits — Eat This Not That - Eat This, Not That
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Kim Kardashian Straight Up Said She'd Eat Poop To Look Younger, And She Didn't Mean Just Once - CinemaBlend

An icon like Kim Kardashian can pretty much make anything happen if she puts her mind and money to it, from hosting SNL to cementing a relationship with one of its now-former stars. As a successful member of one of the wealthiest and most influential families in the pop culture sphere, the SKIMS founder has created a beauty empire that has helped to keep her looking as young as can be from one year to the next, and it seems there’s no limit to what Kardashian would do to maintain a youthful look. Like, to the point where making poop a small part of her daily diet would be in the consideration rotation. 

Now, Kim Kardashian obviously has a sense of self-awareness, and knows that many of the things she speaks into the world will be reported on by others. So I’m blindly assuming she was being slightly tongue-in-cheek (bad phrasing) when admitting how far her needs go when it comes to keeping that glowing beauty on the up and up. Here’s how she put it to the New York Times:

I’ll try anything. If you told me that I literally had to eat poop every single day and I would look younger, I might. I just might.

She says it in a way that sounds hyperbolic, the way someone would say, “Boy, I could eat a horse right now,” or “I’m hot enough to drink a jackal’s sweat.” But I think most people would agree that there’s at least one lab space somewhere connected to Kim Kardashian where smart-looking people in white coats are working around the clock on trying to turn everyday objects into beauty products, and you just know at least a week of their time was devoted to poop. It’s science, people!

And just to unpack that further, if unpack is a suitable enough word, Kim Kardashian is specifically talking about a daily poop intake in order to exploit her physical beauty. Which, in my mind, means it goes without saying that she would do it yearly, monthly or even weekly. If there was like a Monday-Wednesday-Friday situation that worked out the best — call it a tri-fecal-ta, or don’t — that would be mere child’s play for someone as dedicated as The Kardashians star. She’s basically a vacuum for it, so long as it’s every other day or so. But daily? Only when she sees results. She's no sucker.

There’s something to be said about this topic mixing with Kardashian’s partnership with Beyond Meat, and the ridiculous debate around whether she’s actually eating anything or not in the ads — she seemingly proved it in video-form — but that’s probably a bridge too far. But for real, while we can joke around over a visual of Kim Kardashian getting all primitive with poop-on-a-stick, there’s no doubt in my mind that her way of eating it would involve paying the highest prices imaginable for world-class dishes from Michelin star-earning chefs. The rich: they aren’t just like us at all. 

Kim Kardashian is no stranger to putting in the extra effort to look good for the millions of eyeballs that follow her, with one example of her dedication being her clutch weight-loss plan to fit into Marilyn Monroe’s iconic “Happy Birthday, Mr. President” dress during the 2022 Met Gala. Granted, both her talking about losing weight and her wearing that particular dress drew backlashes from different groups, such as it goes for those who bear the name Kardashian.

Now let's watch this video below that is completely random and has nothing at all to do with the topic at (messy) hand.

For those who wish to see more of Kim K’s candid admissions, even ones that AREN’T about eating poop, the latest episode of The Kardashians — available with a Hulu subscription — finally shows her explaining how she and Pete Davidson first got together, and how sex was totally on the brain when it happened. I assume Kardashian also has some brainy lab techs testing ways to see if banging Davidson can reverse aging, so stay tuned for those results.

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Why Ready-To-Eat Foods Are More Popular Than Ever - Tasting Table

While Corporate Wellness Magazine acknowledges that while sometimes convenience trumps all in the post-work get-dinner-on-the-table scramble, reaching for a ready-to-eat meal may not be the healthiest option. They explain that the freezing process leads to blander meals, so manufacturers often increase the sodium and fat content to off-set the uninspired flavor profile. Plus, keeping the food shelf-stable requires adding preservatives. They also note that many ready-to-consume meals lack enough vegetables to be truly well balanced.

The NSW Institute of Sport also points out that menu fatigue from the limited options of ready-to-eat meals could lead to overeating on snack items. Incorrect portion sizes and food intolerances are additional concerns. Further, a study published by the British Journal of Nutrition found that people who relied on pre-packaged convenience meals daily for their nutrition had higher incidences of obesity.

However, Grandview Research notes that with vegan, gluten-free, and organic options growing, the manufacturers are responding to the demands of health-conscious consumers. NSW Institute of Sport thinks that having some ready-to-eat meals on hand — particularly for nights when you are just too busy to get a meal on the table — can be a good addition to your weekly meal planning. The key is to find nutritious varieties and limiting their use.

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Ready-to-eat tamales debut - BakingBusiness.com

GENEVA, ILL. — A Chicago-area startup is reimaging a traditional Latin America dish for the modern consumer.

New from Sofrito Foods, LLC, the maker of Fillo’s beans and grains pouches, is a line of ready-to-eat, single-serve tamales developed for on-the-go consumption. Available in six flavors, Walking Tamales are shelf-stable and designed to eat directly from the package but may be heated prior to eating. Founders Daniel and Antonio Caballero created the products featuring classic Latin American recipes from their youth.

“The possibilities are endless with Walking Tamales,” said Daniel Caballero, chief executive officer. “Fillo’s is about reimagining and making more accessible the classic Latin American flavors my family grew up eating. Without losing sight of the culturally significant tamale, we designed Walking Tamales to be a novel take on the dish, which can now be enjoyed anywhere and at any time. Walking Tamales allow those that grew up eating tamales — or anyone who hungers for something new — to have tamales time, anytime.”

Varieties include bean salsa verde, bean salsa roja, bean salsa habanero, Mexican chocolate almond, peanut butter piloncillo and strawberry coconut. The products are made with corn flour, extra virgin olive oil, brown sugar, sea salt and baking soda, with additional ingredients, including beans and peppers or fruit and nuts. Select offerings contain up to 7 grams of protein per bar.

Fillo’s Walking Tamales are available to buy online at fillos.com and Amazon.com. 

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Kaley Cuoco Swears By *This* Rule Whenever She Goes Out To Eat - Women's Health

Kaley Cuoco's HBO Max hit series The Flight Attendant has just wrapped up its second season, and fans are already searching for hints about a possible season 3. And while Kaley stayed tight-lipped about what's to come for Cassie Bowden, she sat down with Women's Health to talk about her summer plans.

Kaley, 36, has been acting in and producing The Flight Attendant for the past two years, and earned herself an Emmy and Golden Globe nomination for its first season. This summer, Kaley is working on several exciting projects, including her new role as Smirnoff's "Chief Summer Officer." Basically, that means Kaley's here to remind everyone how to make the most of this summer (taking those Summer Fridays and poolside cocktails included).

If you're curious to know what the starlet does to stay healthy and energized, Kaley chatted with Women's Health to share everything she eats in a day to stay on top of her game. Read on for all the details.

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Breakfast

Like most of the planet, Kaley starts her day off with a hot cup of joe. Her go-to is an extra-hot oat milk latte that she drinks with a piece of sourdough toast slathered in peanut butter. That toast element is essential in her morning routine, and Kaley says she even travels with a toaster and her peanut butter so that she has breakfast covered every single day. Now, that is commitment.

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Lunch

For her midday lunch break, Kaley loves pretty much anything with tuna. "I love tuna, [I] love it on a salad, love it in a wrap, love it in its own scoop, love it with chips," says Kaley. "I'm like obsessed with tuna."

She also doesn't wait too long between meals."I learned over the past few years that I have to eat every two hours," says Kaley. "I just do, and I'm not talking about giant meals, but I literally start to fall apart, especially when I'm shooting...there has to be at least a snack or something that I'm eating because I just lose energy so quickly."

Snack

Speaking of snacks, Kaley's a big fan of Luna Bars and smoothies. She often goes to Juice Ranch and orders a Scotty's Mint Chip that tastes like "mint chip ice cream," except it's loaded with nutritious ingredients such as avocado, cacao nibs, almond butter, and cashew milk.

LUNA BAR - Gluten Free Snack Bars

Clif Bar amazon.com

$17.97

"I love a smoothie," she says. "I think it's a great way to get a nice meal in there, and it's quite easy." Sometimes, Kaley also reaches for a rice cake, apples with peanut butter, or a pear, which is her "favorite fruit in the whole world."

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Dinner

Kaley loads up on protein at dinnertime and often opts for grilled salmon with baked potato and veggies. Sometimes she even eats it taco style. "If I had to say what I eat most, it would be salmon," she says.

But one thing you won't see near Kaley's plate? Mushrooms. "I hate mushrooms. I don't want them near me, so that can't be anywhere near what I eat."

If she goes out for dinner, Kaley follows a simple eating rule that she learned from her nutritionist, Kim, who she's been working with since she was 15. "If I go to dinner, she immediately wants me to cut my plate in half," says Kaley. She'll eat half and then "take a little break." If she's still hungry, she says she keeps eating. But "nine times out of 10," she will realize she's already full.

"Our eyes are definitely bigger than our stomach," Kaley explains.

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Dessert

Kaley reveals that she used to be "candy obsessed." And although she doesn't eat candy much these days, she still loves to grab something sweet or salty for dessert.

Justin's Organic White Chocolate Peanut Butter Cups

Justin's Nut Butter amazon.com

$31.03

Her faves include Justin's white chocolate pieces or popcorn. "I love the act of [eating] popcorn and watching a movie," she says.

She also avoids eating sweets late at night. "I just don't feel good after, and I don't feel good when I wake up."

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Drinks

If she wants a little boozy treat, Kaley reaches for Smirnoff's Red White & Berry or their original flavor. "I love their original drink...the original Smirnoff is fantastic, but the Red White & Berry is very much more summer," says Kaley. "So, it's much more enjoyable when it's nice and hot outside, and it looks very, very, pretty."

Smirnoff

There's nothing like a fun little summer cocktail!

Her nutrition philosophy has changed over time.

Kaley has learned quite a few lessons about what fuels her body best over the years. For starters, she's more aware of where and how she eats her meals. "I no longer watch TV while I eat. I think that's a big distraction 'cause you're not thinking about what's going on...so it's just being very mindful," she says.

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Kaley also explained that she used to put more limits on what she allowed herself eat and would say no to snacking, which she says is now "completely down the drain."

"I'm much healthier now than I used to be. And I feel better than I ever have, but I also probably eat more than I ever have, which is interesting," she explains. "I'm actually eating smaller meals and drinking more water and less alcohol."

As for what she wants for others, Kaley says, she doesn't want people to be afraid to eat. "I think I used to be afraid to eat, and now I just know the right things to eat," she tells WH. "There's a huge difference."

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Where to Eat This Week - Willamette Week

1. Dame

2930 NE Killingsworth St., 503-227-2669, damerestaurant.com. 5-10 pm Thursday-Sunday.

Dame may be the most wonderful, underpublicized restaurant in Portland. The intimate Italian meals served there nourish the body and elevate the spirit. Its chef, Patrick McKee, is an exemplary talent, leader and human being; the kitchen and floor staff reflect a constructive culture; and the food is simply superb. When you go, order pasta, the high-water mark of McKee’s creativity and the skill in his kitchen. Typically, a half-dozen pastas are made fresh daily, and every dish is the product of painstaking flavor-building technique. Servings are generous, but order ravenously; these pastas are virtuoso performances.

2. Yes Please Smash Burger

3950 SE Hawthorne Blvd., 707-500-2117, yespleasesmashburger.com. Noon-5 pm Wednesday-Sunday.

As the child of a naturopath and a herbalist, Tai Pfeifer grew up eating fresh and healthy, and was determined to bring that to his slow fast food. The Yes Please Smash Burger is grass-finished (as opposed to “grass-fed,” a term that still allows grain consumption), and until recently, Pfeifer ground the meat himself, using a mixture of brisket and heart. He also makes his own American cheese from real cheddar, which doesn’t have the dozen-plus ingredients you’ll find in Kraft Singles. It’s also actually a cheese sauce, which gets poured directly on the burger during cooking, resulting in an almost fricolike crusty, crispy cheese halo.

3. Phuket Cafe

1818 NW 23rd Place, 503-781-2997, phuketcafepdx.com. 5-10 pm Monday-Friday, 10 am-2 pm and 5-10 pm Saturday-Sunday.

Rocketship Earl has catapulted skyward again. Phuket Cafe, located inside the compact former Ataula space in Northwest Portland, is Akkapong “Earl” Ninsom’s newest restaurant and co-venture with bartender Eric Nelson. After barely a month, waits can run long for Ninsom’s new, twisted take on Thai cuisine, a niche he owns. It’s a challenge to describe the menu, but it reflects the pair’s recent travels in Thailand, and includes everything from oysters on the half shell to bacon bites to paella to a glorious pork chop—a massive 18-ounce Tails & Trotters cut, sliced from the bone for service.

4. RingSide Steakhouse

2165 W Burnside St., 503-223-1513, ringsidesteakhouse.com. 5-9 pm Monday-Thursday, 4:30-9:30 pm Friday, 4-9:30 pm Saturday, 4-9 pm Sunday.

For the first time since the start of the pandemic, RingSide will be open seven days a week. The iconic steakhouse remained closed on Mondays and Tuesdays once it resumed indoor dining, but let’s face it: Sometimes you really need to carve into a dry-aged, bone-in rib-eye to get your week started on the right foot. The $48 three-course prime rib special has returned to its normal Monday slot, and June just happens to be National Steakhouse Month, giving you another excuse to drop in.

5. Bluto’s

2838 SE Belmont St., 971-383-1619, blutospdx.com. 11 am-10 pm daily.

Bluto’s, named after John Belushi’s hard-partying character in Animal House, comes from Lardo and Grassa mastermind Rick Gencarelli and the ChefStable restaurant group. Like Lardo and Grassa, it aims for that fancy, fast-casual niche, with counter service and midrange prices belying some seriously tasty cooking. Bluto’s portion sizes are perfect for sharing, so covering a table in a variety of dishes and allowing the flavors to mingle is the right way to eat here. The zippy citrus and sour labneh in the chicory salad should be eaten in between bites of the savory skewers and hummus scooped up with pita bread.

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WeCook's ready-to-eat is ready to expand » strategy - strategyonline.ca

By Will Novosedlik

Montreal-based ready-to-eat meal service WeCook Meals just won a $40 million round of financing from Claridge Food Group in partnership with Investissement Québec and Desjardins Capital.

And to think that, for the first six years of its life, WeCook didn’t even have a corporate credit card.

Co-founder Étienne Plourde explains that the company was profitable from the start: “We hit the millions mark in revenue pretty early on. We operated on pure cash flow, were able to pay our suppliers and our expenses quickly and did not see the need to seek funding until 2019. But by 2019, the cost of growth was eating into our margins, so it was time to get some financial support.” Its first two rounds came from Desjardins Capital.

The company’s concept was created after Plourde found himself working up to 300 hours per month in the restaurant industry. Unwilling to sacrifice his commitment to nutrition, he and partner Jonathan Roy developed the company, then called Nutrition Fit Plus, in 2013.

Targeted towards athletes and fitness buffs who were looking for convenient options, the company delivered nutrient-dense prepared meals that would keep in the refrigerator for five to seven days. In 2020, the menu was tweaked to appeal to the mass market, and the company rebranded as WeCook.

While there are plenty of ready-to-eat alternatives on the market, Plourde and head of culinary Gab Drapeau points to WeCook’s flavour and freshness as a differentiator against competitors like grocery stores. The company is also able to keep costs down for the consumer compared to restaurant-to-home delivery services, such as Uber Eats. 

For instance, the average cost per meal from an app costs $32, whereas subscription-based WeCook is between $12 to $13. And when compared to at-home meal kits, WeCook is priced slightly higher, but the advantage is there’s no preparation involved – convenience is truly at the forefront.

“As a concept, it’s easy to explain. People get it,” says Plourde of the ready-to-eat (RTE) category, which has experienced vigorous growth in recent years.

“Ready-to-eat has been here for decades, just in different forms. If you think about it, a restaurant is ready-to-eat. Frozen meals are ready-to-eat, after you heat them up. When people see us offering fresh, healthy, prepared meals delivered to their home, like a restaurant, only less expensive, they’re sold. Then there’s the personalization aspect.”

The RTE category experienced a significant boost overall due to the pandemic, but the category has been growing since the early noughts. Depending on which study you access, the market is expected to grow at a CAGR of anywhere from 4.3% to 6.5% by 2027. In 2020, almost 36% of Americans consumed ready-to-eat meals, and North America held 41.4% of the global ready-to-eat foods market last year.

According to a study by Mordor Intelligence, the target market of ready-to-eat food is primarily Gen Zers and Millennials. Echoing the global market, WeCook’s target is 25- to 45-year-olds who are looking to save time and simplify meal prep – new families, gym goers and young professionals.

Convenience is the biggest purchase driver. As people juggle working from home, childcare, and self-care, cooking healthy meals can often fall low on the list of priorities. In addition, recipe fatigue, lack of experience and overall free time are also common hurdles for many when cooking at home. WeCook’s value proposition of fresh and healthy meals is a big draw for this demographic. Another driver for young families is that RTE meals can accommodate the different preferences of parents versus their children, allowing each to have a different meal at the same time.

In recognition of the category’s growth, some of the biggest CPGs are getting in on the RTE game, with brands like Nestle Freshly Fit and Campbell’s Ready Meals joining the crowd, however these options require a trip to the grocery store.

The category’s growth has fuelled WeCook’s own growth over the last three years. “In 2020 we experienced 310% growth in volume. In 2021, it was about 150%, and we expect it to be in the 100% range for 2022. Last year we delivered four million meals,” says Plourde.

Now with the infusion of funding, WeCook’s expansion plan includes investing heavily in marketing and communications. Up until now, the brand has made aggressive use of digital, which keeps the cost of customer acquisition well below the rest of the market. Now it plans to leverage more traditional channels such as TV, radio and OOH. It will also invest in R&D and make further C-suite hires.

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