Foodie Friday: Juli Novotny
Juli Novotny is a mama and a healthy foodie from San Diego, and she is on a mission to show parents/adults how to incorporate more plant-based meals and superfood principles into their everyday routines and diets. She is all about infusing love and enjoyment into her healthy life. Her blog, Pure Mamas, is one of the most beautiful online spaces I’ve seen. The design is fresh, the images are stunning, and the food is guilt-free drool inducing.
Guys, meet Juli …
What was the catalyst that turned you into a healthy foodie?
I had eczema all over my legs that no medicine or doctor could help me with. I saw specialists and nothing helped until I changed my diet. I was a cook/baker, so it was easy to make the transition for me.
What are your non-negotiables when it comes to your diet?
I do not eat red meat or chicken. If I did, it would only be organic meat, but I most likely never will. I’m not knocking meat for some people – just ME. My body thrives on a vegetarian diet.
I don’t eat any cream based sauces like fettuccini, or fried foods. Maybe tempura like once a year?
I don’t choose anything on a menu with sugar – maybe once or twice a year I order dessert at a restaurant and never do I do it alone. Sugar = worst ever.
I love wine (a form of sugar I will consume) but I would rather have high quality expensive wine or no wine at all.
I NEVER eat fast food – even when I travel. I fast all day before eating the food in the airport or airplane – even first class.
Note: MAYBE a quiznos if I’m starving and pregnant (haha). Veggie with avocado.
If you were trying to convert someone to your dietary philosophy, what would you make for them?
One of my fab salads for sure. My butternut squash tacos, veggie burger and pasta recipes. I can convert almost anybody with just a few days. If you challenged me, I’m pretty confident I’d succeed. Nobody misses meat when they eat at my house.
The problem is, once that person goes home and has to do it at home, he/she often gets discouraged. I try to make my recipes easy to follow and do, without too many steps and too many crazy ingredients. But, it’s still hard, I know.
How do you stay healthy while travelling?
It’s actually really easy. I eat poached eggs, avocado and greens at breakfast joints. I find veggie restaurants all around town for lunch and eat salads – they are everywhere now. BUT, I don’t stick to health food when I travel. I’m a foodie, so I enjoy trying all types of cuisines. I don’t diet. I eat well because I enjoy it. It keeps me feeling my best, looking my best and having tons of energy. Unhealthy (fried, processed) food isn’t appealing to me so I don’t feel deprived, EVER!
What are your go-to meals and snacks when you are super busy?
Kale chips. I once did a Facebook post about how a bag of kale chips for breakfast has the same fat, protein and calories as your egg and cheese omelete.
Juices or smoothies: Which do you prefer? What’s your favourite combination?
I do both. As far as smoothies, I like fresh cashew milk with vanilla beans and maybe some chai spice. Or I throw watermelon and mint OR honey dew melon in the blender with lots of ice and make a slush.
As far as juicing goes, my favourite combination is cucumber, ginger, lemon, kale and apple.
What’s the biggest nutrition misconception you are always having to clear up for people?
I sort of touched on it already but healthy people don’t feel deprived. That “she’s missing out” attitude is totally backwards. Those that aren’t on the fresh food train are definitely missing out, and I can say that first hand.
What does being a Wellness Warrior mean to you?
It doesn’t mean anything more than just having the knowledge and ability to use food as a way of changing my mental, physical and emotional health and any point and time. I love that I have the knowledge to wake up and decide to feel amazing or know how to cleanse when I want to.
The ability to inspire others to feel and look their best is also a huge plus.
A Recipe From Juli:
Spinach Pasta with Organic Veggies
4oz 1/2 box spinach brown rice pasta noodles, cooked
3 Tbls vegan pesto (no cheese)
3 Tbls shredded parmesan cheese, optional
After the noodles are boiled and soft, add pesto and parmesan. If you don’t eat dairy, leave the cheese off. It’s still very very tasty.
Salad “Sauce” Recipe
1 cup chopped cherry tomatoes (quartered or chopped in half)
1 large or 2 small zucchini squash, thinly sliced using a peeler
1 ear corn, kernals cut off using a knife
1 cup sugar snap peas, cut lengthwise or in half
2 Tbls olive oil
2 Tbls seasoned rice vinegar
1 1/2 pinches sea salt
pepper, to taste
1 heaping teaspoon vegan pesto sauce, optional
Combine all of the chopped veggies in a bowl. Add the vinegar, olive oil, sea salt and pesto. Mix again and let sit an hour or so before eating. You don’t have to let it sit but the flavors combine better as they sit.
Pour the salad/sauce over the pesto pasta for a delicious dinner.
Top with fresh basil and/or parmesan cheese for added flavor.
Note: I buy vegan pesto at the local health food store. If you don’t have vegan pesto, substitute traditional, cheesy pesto. You can also make your own fresh pesto at home and store in fridge for weeks at a time.
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Positive affirmation for the day: Whatever I can dream, I have the power to create.
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