Welcome to The Bubble’s Pantry Party 🎉where we get an exclusive look into New York’s most stocked up kitchens. For our first official takeover, we take a look inside Liz Van Voorhis’-- Master Monster Cycle Instructor -- insanely unique, garage door inspired, kitchen cabinets.
As a bada$$ cycling instructor 💪, and founder of the FIT COLLECTIVE, we caught Liz right after a NSFW [not safe for work] cycle ride and prior to the makings of a homemade Thai dinner. Purple rice is on the menu tonight #BubbleApproved!
Is there a specific way that you organize your pantry?
I keep fruits, some cookbooks, and all of the avocados obviously on the bottom shelf for easy access and because they’re pretty to look at 😏. Right on top of those is a shelf devoted almost exclusively to nuts and nut butters. I don’t go a day without eating peanut butter. Next up are things like rice, quinoa, soups and other ingredients for cooking. The top shelf (which requires my 5’ 1” self to pull out the step stool) has the more rarely used things like flour, sugar, baking ingredients etc. which become high usage around Christmas!
Do you have any kitchen hacks you can share?
As mentioned, I’m obsessed with peanut butter. But I only buy the natural kind which has oil separation and therefore I always store my peanut butter upside down. This lets the oil settle at the bottom so you get a super creamy, non-oily consistency.
What’s your favorite thing to snack on?
Definitely popcorn + truffle salt, it’s easy, decadent AND delicious.
As a cycling instructor, you must have a lot of tricks up your sleeves
in terms of eating and being on a healthy lifestyle, any tips?
First, I LOVE FOOD! I am definitely someone who lives to eat! Luckily cycling helps me offset this. Several years ago after my mom was diagnosed with a brain tumor, I started learning more about the ingredients in many processed foods that contribute to creating terrain in the body that allows cancer to form and grow, and that pushed me to eliminate harmful ingredients from my diet. I focus on living an 80/20 lifestyle and portion control. 80% of the time eat things that I know where the ingredients came from (likely the ground or the sea) and 20% of the time I eat whatever I want. That’s what makes it a lifestyle. I believe that strictly following any protocol and depriving yourself regularly leads to obsession which due to the mind body connection can be even more damaging. Especially given how much I’m working out (and honestly how frequently I’m only in a sports bra), I like to feel light when I’m on the bike. I don’t like the feeling of being full so for me portion control is also a big part of how I fuel myself. I actually visualize the size of my stomach and try to make sure my meals would fit inside. LOL. That trick helps for me! Part of the reason I founded FIT COLLECTIVE was to provide more accessibility to brands that serve the mission of only including whole, natural, healthy ingredients in their products. Working with brands like Revere who commit to healthier sports nutrition and natural ingredients is why I do what I do!
So what do you make the most often in your kitchen?