Nadia Giosia

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.'

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Dinner is often a stew of beans or legumes, which are awesome for dieting; they give you that meaty satisfaction and both are excellent with whole grain rice or bread.

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Like the old Italian saying goes, 'It ain't rocket surgery.'

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We got Martha Stewart legitimizing homemaking for her generation, and then there's this return to being interested in all things home, lifestyle, and food again. I think this generation is less about the frills and more about the flavor of things.

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I grew up in a family where the women were just nuts. They didn't stand around in cardigans making polite conversation while they chopped tomatoes.

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Just because one likes to cook up a great meal or decorate their home doesn't mean they have to do it with granite counter tops and duck a l'orange.

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North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.

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I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

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I work out four to five days a week, alternating three workouts.

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Quotes by Nadia Giosia