We caught up with actress, author, and mom-to-be Haylie Duff to talk about the second season of her cooking show, and how she's staying strong and healthy during her pregnancy.
As if being an actress, cookbook author, and host of the Cooking Channel’s The Real Girl’s Kitchenall at once wasn't hectic enough, Haylie Duff will soon be adding "mom" to her impressive repertoire, and is gearing up for the premiere of her show's second season on April 25.
Los Angeles Confidential had a chance to chat with Duff to find out how she's having a healthy and stress-free pregnancy, her favorite breakfast recipes to indulge in without feeling guilty, and more.
What foods do you try to incorporate in your diet on a daily basis while pregnant?
HAYLIE DUFF: Greens! I have loved green smoothies while I have been pregnant. I really tried to eat balanced though—lean meats, quinoa and grains, and fruits, [though] I have craved red meat quite a bit!
Do you eat any specific foods during your pregnancy to keep your energy high?
HD: I actually really enjoyed working through my pregnancy. I felt like it helped pass the time a bit and actually kept my energy up. I made sure to eat throughout the day, especially plant-based protein smoothies. Don’t let yourself get too hungry, that’s when you make bad decisions!
Have you worked out throughout your pregnancy? HD: I did yoga and Soul Cycle. I found spinning to be my favorite exercise because I could sit and take a break or go at my own pace if I needed to.
Dining out can be the hardest time for consuming healthy foods. How do you stay conscious of that when you're at a restaurant?
HD: Order a simple salad and fill up on that before your main course arrives. I also love to share dishes. I find that the portions can be really huge when you dine out [but] if you share, you won’t eat the whole plate because you are being considerate of the other person.
What’s a healthy alternative to sugar-packed desserts for when you're craving sweets?
HD: I love freezing bananas and then blending them into ice cream. The recipe will be on season 2 of The Real Girl’s Kitchen—it is a really killer way to curb an ice cream craving.
Let’s talk a little bit about the new season of The Real Girl’s Kitchen. What can viewers expect this year?
HD: Our new season is so much fun! Lots of familiar faces are back in the kitchen with me and I really stepped up my recipe game. I tackle classic Italian cooking for my fiancé, visit farms, get behind the sushi bar, and even try to teach my friend Jimmy how to cook for a hot date!
Lastly, can you share one of your favorite healthy recipes?
HD: I love this breakfast quinoa with kale, butternut squash and eggs—it's filling and so delicious!
Quinoa, Butternut Squash, Kale, and Fried Egg Serves 1
1 cup uncooked quinoa (brown rice is a great substitute)
1 butternut squash olive oil
1 pinch cayenne
1 pinch nutmeg
1 pinch cinnamon
3 leaves julienned kale
Sea salt and black pepper
Soak the quinoa in a small bowl of water while you preheat your oven to 375 degrees. Use a vegetable peeler to peel the butternut squash; then cut it in half and scoop out all the seeds. Next, cut the squash into cubes, drizzle with olive oil, and sprinkle with cayenne pepper, nutmeg, and cinnamon. Bake the squash in the oven for about 40 minutes.
While the squash is baking, cook the quinoa following the directions on the package. Take your kale and massage it with a few drops of olive oil. Finally, fry two eggs in a skillet over medium heat.
Once the squash is cooked, layer the squash, quinoa, and kale in a bowl and top it with your fried eggs. Sprinkle the dish with sea salt and black pepper for seasoning.