5 kitchen gadgets for 2015

New year. New kitchen gadgets. Much like new workout clothes (especially ones that flatter us), new kitchen gear can really help inspire us to get back into healthy routines. Routines that may have taken a backseat during the holiday season (this is natural!). As a dietitian and a realist, I’m all about making this process as enjoyable as humanly possible. 

I shared 5 of my favorite culinary gadgets to start the new year off right with the lovely ladies of Body Book.



Citrus zest adds a huge burst of floral-acidity and freshness to dishes without added calories.  I use citrus zest to brighten up dishes, from vinaigrettes and grilled fish, to ricotta pancakes and popcorn*. 

*I’m currently really into this popcorn combo:
Coconut oil
Orange peel zest
Chia seeds
Sea salt


Brown-bagging it just got a major upgrade. This lunchbox adaptor (BPA-free) converts canning jars into vertical bento boxes. This makes it easier to transport condiments like nut butter, salad dressing, and guacamole without fear of soggy ingredients. Lately I’ve been stacking mine with hummus and crudités, as well as cashew butter and apple slices. for munching between meetings.

aqua zinger

Since most of my clients start off by saying “I know I need to drink more water,” I’m always on the hunt for new ways to make hydrating less of a chore. And the reality is, most people prefer drinking flavored water. Typically, flavored H20 is loaded with artificial sweeteners, flavors and colors. But this bottle works by subtly infusing water with flavors from whole fruits and plants of your choosing. So you can rock spa-water classics like cucumber and mint, or more adventurous blends like peach-basil.

oil mister

A fine mist of herb-infused essential fatty acids? Yes, please. Oil misters are exactly what they sound like. They’re perfect for coating skillets, and getting a uniform healthy-fat sheath over leafy greens. I love throwing in Tuscan-feeling aromatics like rosemary and thyme.


The spiralizer is the perfect tool for anyone who loves pasta, but is looking to cut down on refined carbs in favor of veggies. It’s surprisingly user-friendly, and creates curlicue noodles from zucchini and other veggies. For clients that aren’t quite ready to take the zucchini linguini plunge, I also recommend going halfsies (half zucchini, half whole grain pasta).

I love mine sautéed with a simple pesto sauce (basil, garlic, pine nuts, olive oil), or with garlic-tomato sauce and turkey meatballs.