Top 60 Katie Lee Quotes

I’ve been using carrot tops to make pesto and broccoli stalks to make broccoli ‘rice.’ There’s no reason to throw those things away – just get creative.

I eat a crazy amount of vegetables. I always look at my plate and make 70 percent of it vegetables and leave the rest for whatever else I’m eating.

I once had a ‘best friend’ share private stories that I had told her in confidence to another mutual friend. I think the worst part, aside from the actual betrayal of trust, is that this experience affected my future relationships, as I was hesitant to be as open with my other friends.

Nobody ever got fat eating vegetables.

I think kitchen real estate is very valuable, so something has to perform multiple functions for me to give it space in my drawers.

I never grew up with money, and I never wanted a lot of material things.

One of my favorite salads is spinach with pickled strawberries.

I love a waffle fry.

I love comfort food – it’s the basis of everything.

I think it’s odd when people say jeans are comfortable, because to me, they feel like sausage casings.

I like a very clean kitchen, and when I’m cooking, I try to clean as I go.

My cooking style is really simple. Not a lot of ingredients, but all good quality, so you don’t have to do that much to them.

It’s hard when you get into an Instagram hole, because we live in such a Facetuned world. You see all these girls are in their bathing suits, and it’s hard not to think, ‘I wish I looked like that.’ But you can only be your own personal best.

I like a good burger as much as the next girl, but sometimes, I say hold the beef. In fact, every week, I do Meatless Monday to feel a little healthier.

During the summer, I used to hate when my mom would call me inside to eat – it was such a drag to leave all the fun.

A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.

I really thought that Billy Joel had two hits. I thought it was ‘Uptown Girl’ and ‘Piano Man,’ and that was basically it.

Spritzers are festive yet economical. By adding seltzer and juice, you stretch the number of people a bottle of wine serves.

I pretty much grew up with my grandma. She would pull a stool over to the kitchen, and I would climb up at the kitchen counter, and I’d help her make biscuits.

I’d rather spend my Sunday doing just about anything other than watching a football game – unless it’s the Super Bowl.

I always think of my grandfather as the original foodie. He was the slowest eater. He savored everything. Even when everyone was gone from the table, he was still eating.

Labor Day means grilling outside!

My favorite southern dish has to be fried chicken. I love to cook it. I love to have it in the summer.

I don’t put myself out there – I’m really a homebody.

I have always wanted to write a novel, and I tried many times but could never find the right story. One day, I was walking on the beach, and the idea for ‘Groundswell’ hit me. I went into the house and started writing and never stopped.

If you look at the cookbooks that sell the most, it’s almost always people who have their own TV shows.

I just love to look at cookbooks, it’s almost like they’re comic books for me. I can’t look at them before bed; it gets me too excited.

You can deep-fry anything, and I would eat it.

I make green juice daily.

I’m all or nothing. I’m either having fresh vegetables, or I’m eating fried fish.

My dining and entertainment philosophy – I can boil it down to ‘the three C’s – I like my food like my fashion: casual, classic, and with a touch of couture.

I wash my hands constantly in the kitchen, so they’re always dry.

You can tap into culture by exploring what’s grown or produced in the region, like going into the Blue Mountains in Jamaica to visit a coffee plantation or a rum distillery in Barbados.

A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.

Portion control is not an option for me. I like mass quantities, so I have to create healthy meals that I love but won’t feel guilty about eating.

I use coconut oil in my cooking and as a beauty product. It’s great for sauteing and baking and makes the best moisturizer and hair treatment. I’m coconut-oil obsessed!

The best thing about summer entertaining is it doesn’t have to be fancy – and you can eat outdoors. You can use a tablecloth or just a piece of fabric you love. You can’t go wrong with white candles; put them in jars or hurricane vases.

I love to have a dinner party. I love to have people over. I like the feeling it creates in my home – having guests laughing and telling their stories – and I put a lot of thought into it. I plan my menu kind of depending on whatever mood I’m in.

For me, the thought of spaghetti and meatballs conjures up the image of that scene where ‘Lady and the Tramp’ gaze into each other’s eyes as they slurp a strand of pasta into a fateful kiss.

I come from a family of great cooks and big eaters.

Many beach locales offer surf lessons, and you get a different perspective of the ocean when you’re out on the water.

I grew up in a small town in West Virginia, and most of my family lived in our neighborhood or very close by. I had my grandparents down the street, my great-grandmother next door, and my great-aunt and great-uncle one door down.

Ground turkey is fantastic in a comforting classic – meatloaf.

I really want to write another novel, and I am trying to come up with what the story will be. As I learned with ‘Groundswell,’ I can’t force it; I just have to wait for it to come to me.

My biggest cooking influence, my No. 1, is my grandma. Then it’s the farmers. When I go to the farm stand and see what’s available, that’s where I get most of my inspiration.

I used to think of Mexican food as a once-in-a-while type of thing because it can be so heavy, but I learned how to lighten it up easily and keep it just as flavorful. That’s awesome, since it’s the perfect festive dinner for hanging out with friends on a relaxed night.

Cauliflower is a great swap in so many comfort food dishes.

Every great sandwich starts with a great bun, and my absolute favorites are Sara Lee Artesano Bakery Buns and Rolls – they’re quick, simple and work perfectly with all my favorite recipes!

I think it’s fun to serve comfort food because it’s an instant ice-breaker. If somebody’s expecting fancy food, and you whip out some fried chicken, they feel like, you know, they can put their elbows on the table, and the etiquette police aren’t going to come out.

My grandpa and I, whenever we would go to Myrtle Beach, we couldn’t wait to get there and have fried seafood.

By the end of the winter, I’m always battling too-tight pants. My solution: Eat lean protein, good grains, and veggies.

I love spicy food, so I’m not sure why I have this aversion to wasabi, but I really detest it.

Frozen bananas pureed in the food processor make a great fake ice cream.

My grandmother Dora taught me how to cook. She’s from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.

When you’re going to meet your man’s mom and dad, it’s always nice to bring them something homemade and from the heart.

I love the ‘Barefoot Contessa’ cookbooks – they’re so nicely done, and her recipes are beautiful and simple.

The kitchen is definitely the room that gets used the most in my house.

I’ll take any excuse to have a get-together. For me, it’s all about the everyday occasions, whether it’s popping champagne to toast good weather, inviting the girls for brunch to rehash a night out, or just making snacks and watching a movie.

For breakfast, a grain bowl is healthy but hearty.

I can’t have a party without deviled eggs.