Maisonette Muse: Daphne Oz
Daphne Oz, nutrition writer, chef, and co-host of ABC’s The Chew is our latest Muse. This sunny, spirited beauty is mother to two little ones – and her third is on its way! We chatted about her love of food, the pantry staples you need, and foolproof recipes for your picky eater.
- Photography
- Leslie Kirchhoff
- Styling
- Jessica Sailer Van Lith
- Interview By
- Phoebe de Croisset
Food has played a significant role in your life – beginning with The Dorm Room Diet all the way through to The Chew, where you now co-host. Can you describe your relationship to food?
I have always been totally fascinated by food. Every new bite is an adventure, and the options are endless. This has made my life a bit complicated at times; I grew up the overweight child in the healthiest of families. Though I had to learn to curb my enthusiasm and lose the weight healthfully, I did so in a way that allowed me to keep my love of food – nothing off limits, no taboos. And interestingly, what began as something of a cross to bear ended up defining the way I am able to speak about the intersection of health and happiness from an authentic, personal (and ever-evolving, especially with kids!) experience.
As the oldest daughter of the oldest daughter of the oldest daughter, I was always in the kitchen with my grandmother and mother - both excellent, intuitive, wild cooks - creating meals for the rest of the family. Cooking together is how we bonded, and anyone who knows me knows nothing makes me happier than gathering loved ones around a table. I am obsessed with lush farmers’ markets, trying new foods, sampling a local specialty. I feel like it is quite literally the only way to fully taste life. You get such a sense of people from the food they love. I always say I would rather see what is in your fridge than what’s in your medicine cabinet; it tells me everything I need to know.
How does your passion for good food translate into your life as a mother? I imagine you in your kitchen, whipping up perfect, healthy meals all day - am I right? ;)
Haha, totally. That’s me! I joke about being a “domestic goddISH,” because my time in the kitchen involves far too few perfect, domestic goddess moments of pulling that gorgeous crown roast out of the oven, teetering in heels and never spilling on my silk gown. There are definitely more moments where I am racing around in bare feet and sweatpants to get something a bit more “rustic” (but just as delicious!) on the table. The “–ish” gives me the freedom to have fun without needing perfection, and still turn out mouthwatering meals.
I cook because I love to cook. I love to cook because I let it relax me and fuel my happiness; I don’t put too much pressure on myself. There are weeks when I can’t or don’t feel like cooking, and my kids eat more chicken fingers and buttered toast and cereal than I would like. But then there are weeks when I’m cooking all the time and my kids are eating delicious turkey burgers or meatballs loaded with veggies, homemade lentil soup, veggie stir frys with brown rice and avocado, poke bowls, candied root vegetables, peach and tomato salads…
We could feel guilty about basically every parenting choice we make, but I’m not sure that makes anything better. It’s what we do most of the time that counts. I’d rather have my kids growing up with a love of trying new foods, being unafraid of new textures and flavors, than fighting with them over every bite that goes into their mouths or forcing myself to get into the kitchen when I really just want to order pizza. They only get to be kids once.
I have always been totally fascinated by food. Every new bite is an adventure, and the options are endless. This has made my life a bit complicated at times; I grew up the overweight child in the healthiest of families. Though I had to learn to curb my enthusiasm and lose the weight healthfully, I did so in a way that allowed me to keep my love of food – nothing off limits, no taboos. And interestingly, what began as something of a cross to bear ended up defining the way I am able to speak about the intersection of health and happiness from an authentic, personal (and ever-evolving, especially with kids!) experience.
As the oldest daughter of the oldest daughter of the oldest daughter, I was always in the kitchen with my grandmother and mother - both excellent, intuitive, wild cooks - creating meals for the rest of the family. Cooking together is how we bonded, and anyone who knows me knows nothing makes me happier than gathering loved ones around a table. I am obsessed with lush farmers’ markets, trying new foods, sampling a local specialty. I feel like it is quite literally the only way to fully taste life. You get such a sense of people from the food they love. I always say I would rather see what is in your fridge than what’s in your medicine cabinet; it tells me everything I need to know.
How does your passion for good food translate into your life as a mother? I imagine you in your kitchen, whipping up perfect, healthy meals all day - am I right? ;)
Haha, totally. That’s me! I joke about being a “domestic goddISH,” because my time in the kitchen involves far too few perfect, domestic goddess moments of pulling that gorgeous crown roast out of the oven, teetering in heels and never spilling on my silk gown. There are definitely more moments where I am racing around in bare feet and sweatpants to get something a bit more “rustic” (but just as delicious!) on the table. The “–ish” gives me the freedom to have fun without needing perfection, and still turn out mouthwatering meals.
I cook because I love to cook. I love to cook because I let it relax me and fuel my happiness; I don’t put too much pressure on myself. There are weeks when I can’t or don’t feel like cooking, and my kids eat more chicken fingers and buttered toast and cereal than I would like. But then there are weeks when I’m cooking all the time and my kids are eating delicious turkey burgers or meatballs loaded with veggies, homemade lentil soup, veggie stir frys with brown rice and avocado, poke bowls, candied root vegetables, peach and tomato salads…
We could feel guilty about basically every parenting choice we make, but I’m not sure that makes anything better. It’s what we do most of the time that counts. I’d rather have my kids growing up with a love of trying new foods, being unafraid of new textures and flavors, than fighting with them over every bite that goes into their mouths or forcing myself to get into the kitchen when I really just want to order pizza. They only get to be kids once.
What’s the best way to deal with a child who doesn’t have the most adventurous palette?
I love getting the kids in the kitchen with me since it’s how I grew up bonding with my mom, and there are a couple of tricks that have worked really well for me when it comes to getting my kids to eat well. The first is that it all comes down to texture. My kids are little (3 and 1), and I feel like they get lazy when it comes to big bites, so I mince everything I know is going to be a challenge for them into tiny bits, or I’ll blend or chop steamed or sautéed veggies into their sauces, meatballs, etc. Some ideas: pureed butternut squash and caramelized onion in macaroni and cheese béchamel is delicious. And I load my Bolognese sauce with all kinds of vegetables: carrots, celery, sweet potato…beets!
The second is that I let them make a mess in the kitchen with me. For whatever reason, this seems to help them want to try the food. My daughter is obsessed with kale chips, so I have her help me tear leaves from stems, drizzle and massage with olive oil and salt, and then go wild with the nutritional yeast (tastes like cheese, loaded with protein and B vitamins). I bake in the oven for about 12 minutes at 350 until crisp and golden brown at the edges. I swear she can eat 3 heads of kale this way.
My grandmother (who has 6 kids) gave me some great advice on this topic: don’t make your kids resist you more than the food. If you make it a battle of egos, there’s no winning. Especially when it comes to picky eating, I force my kids to at least try every food when it shows up on their plate. And don’t be afraid to make them taste things they “hate” each time you make it – it can take kids 10 to 20 times to develop a taste for something. Beyond that, I don’t make them eat anything. It’s ok for them to feel some freedom to get to know their own likes and dislikes, and it’s also OK for you to say “this is what the family is eating” and not feel compelled to make a whole new meal for one picky eater.
I love getting the kids in the kitchen with me since it’s how I grew up bonding with my mom, and there are a couple of tricks that have worked really well for me when it comes to getting my kids to eat well. The first is that it all comes down to texture. My kids are little (3 and 1), and I feel like they get lazy when it comes to big bites, so I mince everything I know is going to be a challenge for them into tiny bits, or I’ll blend or chop steamed or sautéed veggies into their sauces, meatballs, etc. Some ideas: pureed butternut squash and caramelized onion in macaroni and cheese béchamel is delicious. And I load my Bolognese sauce with all kinds of vegetables: carrots, celery, sweet potato…beets!
The second is that I let them make a mess in the kitchen with me. For whatever reason, this seems to help them want to try the food. My daughter is obsessed with kale chips, so I have her help me tear leaves from stems, drizzle and massage with olive oil and salt, and then go wild with the nutritional yeast (tastes like cheese, loaded with protein and B vitamins). I bake in the oven for about 12 minutes at 350 until crisp and golden brown at the edges. I swear she can eat 3 heads of kale this way.
My grandmother (who has 6 kids) gave me some great advice on this topic: don’t make your kids resist you more than the food. If you make it a battle of egos, there’s no winning. Especially when it comes to picky eating, I force my kids to at least try every food when it shows up on their plate. And don’t be afraid to make them taste things they “hate” each time you make it – it can take kids 10 to 20 times to develop a taste for something. Beyond that, I don’t make them eat anything. It’s ok for them to feel some freedom to get to know their own likes and dislikes, and it’s also OK for you to say “this is what the family is eating” and not feel compelled to make a whole new meal for one picky eater.
"I cook because I love to cook. I love to cook because I let it relax me and fuel my happiness; I don’t put too much pressure on myself."
Do you have a go-to meal for the children when you’re in a hurry?
My kids think this is fried rice, but it’s mostly vegetables and protein and they love it! I sauté half an onion with a 1-2 tablespoons of butter/olive oil until translucent, about 2 minutes over medium heat. Sprinkle with salt and sauté another minute. Add 1 medium zucchini, small diced, and a few splashes of soy sauce and continue to sauté, tossing occasionally, until zucchini pieces are golden brown on all sides, another 3-5 minutes. Add chopped rotisserie chicken (or chopped cooked chickpeas for a vegetarian version) and more oil or butter if mixture looks dry, and toss to warm through. You can serve alone like this, or with rice or pasta for a heartier meal. Sometimes, I’ll add leftover brown rice and crack an egg or 2 into the pan. Stir constantly and quickly with a rubber spatula to incorporate and cook the egg thoroughly. This binds the blend together with a bit more fat and protein, and gives it a more authentic fried rice quality.
They also love grilled cheeses on Ezekial 4.9 bread (I love this bread – the sprouted grains are easier to digest and maximize nutritional content). I’ll steam some broccoli on the side, toss with a little olive oil and salt, and call it a day.
My kids think this is fried rice, but it’s mostly vegetables and protein and they love it! I sauté half an onion with a 1-2 tablespoons of butter/olive oil until translucent, about 2 minutes over medium heat. Sprinkle with salt and sauté another minute. Add 1 medium zucchini, small diced, and a few splashes of soy sauce and continue to sauté, tossing occasionally, until zucchini pieces are golden brown on all sides, another 3-5 minutes. Add chopped rotisserie chicken (or chopped cooked chickpeas for a vegetarian version) and more oil or butter if mixture looks dry, and toss to warm through. You can serve alone like this, or with rice or pasta for a heartier meal. Sometimes, I’ll add leftover brown rice and crack an egg or 2 into the pan. Stir constantly and quickly with a rubber spatula to incorporate and cook the egg thoroughly. This binds the blend together with a bit more fat and protein, and gives it a more authentic fried rice quality.
They also love grilled cheeses on Ezekial 4.9 bread (I love this bread – the sprouted grains are easier to digest and maximize nutritional content). I’ll steam some broccoli on the side, toss with a little olive oil and salt, and call it a day.
What are five items everyone should have in their pantry and why?
You need the essentials: Oils (olive, grapeseed, toasted sesame), vinegars (red wine, apple cider, rice, balsamic), spices/salt/pepper… The next level is anchovies, capers, honey, mustard, and hot sauce, great for building up salad dressings and sauces…. Pasta/grains, canned beans, nuts and dried fruit like apricots and dates (great for adding to salads and stews). I keep a ton of quality condiments on hand - harissa paste, barbecue sauce, fish sauce, pomegranate molasses - because they let me be lazy when I want a super flavorful meal but don’t have time to let the flavors build and mellow from scratch. But the thing I rely on most to make a meal feel opulent and festive without spending much extra time at all is tons and tons of fresh herbs. I always add some combination of parsley, chives, tarragon, basil, mint, oregano…on salads, over soups, on top of meats or stews. It’s crazy what a difference they make. Buy a rotisserie chicken from your supermarket, top it with some chopped herbs, a drizzle of olive oil, some lemon zest and a bit of flaked salt, and suddenly you have something special on the table.
What’s one piece of advice you’d give yet-to-be parents?
Relish the late nights when you have only yourself to worry about in the morning. And travel, constantly!
What’s the greatest lesson your children have taught you?
Wonder. How exciting your own imagination is.
You need the essentials: Oils (olive, grapeseed, toasted sesame), vinegars (red wine, apple cider, rice, balsamic), spices/salt/pepper… The next level is anchovies, capers, honey, mustard, and hot sauce, great for building up salad dressings and sauces…. Pasta/grains, canned beans, nuts and dried fruit like apricots and dates (great for adding to salads and stews). I keep a ton of quality condiments on hand - harissa paste, barbecue sauce, fish sauce, pomegranate molasses - because they let me be lazy when I want a super flavorful meal but don’t have time to let the flavors build and mellow from scratch. But the thing I rely on most to make a meal feel opulent and festive without spending much extra time at all is tons and tons of fresh herbs. I always add some combination of parsley, chives, tarragon, basil, mint, oregano…on salads, over soups, on top of meats or stews. It’s crazy what a difference they make. Buy a rotisserie chicken from your supermarket, top it with some chopped herbs, a drizzle of olive oil, some lemon zest and a bit of flaked salt, and suddenly you have something special on the table.
What’s one piece of advice you’d give yet-to-be parents?
Relish the late nights when you have only yourself to worry about in the morning. And travel, constantly!
What’s the greatest lesson your children have taught you?
Wonder. How exciting your own imagination is.
Greatest lesson your own mother taught you?
The world will see you how you see yourself. And the best ever relationship advice: Have standards for yourself, not expectations for others.
Best parenting advice you ever received?
The days are long, but the years are short. Don’t rush them.
What has been your proudest moment (as a mother)?
Hearing my kids make jokes.
How has your career helped you as a mother? How has being a mother helped you in your career?
I think it’s so important for us to remember that being moms doesn’t mean we stop being women. We’re still allowed to love the things we used to love and be the people we used to be, even though all our priorities are shifted now. We are version 2.0 of ourselves.
For me, being able to have a career and do what I love makes me happy and fulfilled in ways that I can bring home and share with my family. I try not to have exclusive lives; I let each role feed the others. This is the real juggling act of motherhood: how to meet the needs of everyone who relies on you, and take care of yourself, too. The happiest kids have happy parents to show them how it’s done.
Mama must-have? One item you can’t live without and why.
High-waisted, slimming jeans. Statement coat. White sneakers. Fab sunglasses. I don’t have 30 minutes to get dressed anymore, so I need a wardrobe that makes it easy.
Mantra/life motto?
Live in love, not fear.
Value you most want to instill in your children?
Curiosity and respect, for themselves and others.
You know you’ve been a good mama when...
My kids are happy, loving, creative, wild little creatures. When they are fully, comfortably themselves, I know I’ve done my job well.
The world will see you how you see yourself. And the best ever relationship advice: Have standards for yourself, not expectations for others.
Best parenting advice you ever received?
The days are long, but the years are short. Don’t rush them.
What has been your proudest moment (as a mother)?
Hearing my kids make jokes.
How has your career helped you as a mother? How has being a mother helped you in your career?
I think it’s so important for us to remember that being moms doesn’t mean we stop being women. We’re still allowed to love the things we used to love and be the people we used to be, even though all our priorities are shifted now. We are version 2.0 of ourselves.
For me, being able to have a career and do what I love makes me happy and fulfilled in ways that I can bring home and share with my family. I try not to have exclusive lives; I let each role feed the others. This is the real juggling act of motherhood: how to meet the needs of everyone who relies on you, and take care of yourself, too. The happiest kids have happy parents to show them how it’s done.
Mama must-have? One item you can’t live without and why.
High-waisted, slimming jeans. Statement coat. White sneakers. Fab sunglasses. I don’t have 30 minutes to get dressed anymore, so I need a wardrobe that makes it easy.
Mantra/life motto?
Live in love, not fear.
Value you most want to instill in your children?
Curiosity and respect, for themselves and others.
You know you’ve been a good mama when...
My kids are happy, loving, creative, wild little creatures. When they are fully, comfortably themselves, I know I’ve done my job well.
