You may recognize Jennifer Fisher as the designer behind the sleek, sculptural metal pieces adorning street style stars at fashion week and celebrities on the red carpet. Apart from her coveted line of jewelry, she's also well known among the lifestyle and healthy living communities. With such a successful line, it's not surprising that Fisher is constantly running between bookings, shoots, shows, buying appointments, and more.
So considering how busy she is, it's difficult to imagine how she finds enough time to eat healthy, home-cooked meals. But if anyone can make it work, it's Fisher. So we reached out to the celebrity jewelry designer and lifestyle maven to hear how she makes it work without sacrificing her personal and professional lives (nor flavor, most important). Ahead, she lets us in on her go-to routines and easy habits that make it all possible.
Plus, she lets us in on her new food item, Universal Salt, which was actually a happy accident. "I was looking for something to season my eggs in the a.m. that did not contain onion or garlic, and when I couldn't find it, I created my own dish of custom blended salt [and] ended up sending jars to magazine editors for holiday gifts. It was such a hit that we started to get requests for refills when the editors used it up," Fisher tells MyDomaine. Find out her best healthy living advice, five favorite recipes, jewelry, and salt below. And don't forget to watch the video at the end to learn all about how it's made.
Rapid Fire With Jennifer Fisher
MYDOMAINE: Have you always been a healthy eater or was there an a-ha moment that inspired you to eat clean?
JENNIFER FISHER: Yes, when I got diagnosed with my hypoactive thyroid. I have Hashimoto's. Little did I know that the five pounds I couldn’t get rid of were from a thyroid imbalance. Thanks to my endocrinologist, I cut gluten from my diet, not realizing it had been the cause of many of my issues.
MD: What are your guilty pleasure foods to indulge in?
JF: Subs from Faicco's, martinis, and cheese.
MD: How do you maintain a healthy lifestyle while balancing a busy work schedule?
JF: The key is starting with a healthy breakfast every day. I eat eggs every morning, which is how I originally created my salt. My rule is to not leave the house without eating breakfast. If I don't, I snack continuously throughout the day.
My rule is to not leave the house without eating breakfast. If I don't, I snack continuously throughout the day.
MD: Do you find it more difficult during fashion week and how do you make it work?
JF: I actually find it easier during fashion week to be healthy for two reasons: I have stopped going to so many shows, and if I am going to an event, I always go home to change and eat something healthy before going out. This saves on snacking on gluttonous dairy-filled things at champagne events.
MD: What three items do you always have in your kitchen?
JF: JF Universal Salt, eggs, and fresh herbs.
MD: Savory or sweet?
MD: Mexican, Asian, or Italian?
MD: Order in or go out?
JF: Go out.
Now scroll through for her recipes five favorite easy-to-make, healthy recipes.
For Breakfast: Chocolate Chip Banana Bread
3 large overripe organic bananas
1 cup organic sugar
1 organic egg (room temp)
4 tbs. organic salted butter (melted and cooled)
1/2 tsp. Madagascar vanilla
1 1/2 cup all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda
1/2 bag organic mini chocolate chips, nuts of your choice, or dark chocolate chunks (optional)
A small dash of cinnamon
Preheat oven 325°F.
Using a large stand mixer set on medium, combine the bananas for approx five seconds. Don't overmix as its nice to have the chunks of banana throughout the bread.
Add sugar and turn on for five more seconds, and then add butter, egg, and vanilla and turn on for approx 10 seconds till combined.
In a separate bowl combine the flour, salt, and baking soda. Stir to combine all of the dry ingredients. Slowly add the dry mixture to the wet mixture until fully combined. Add in any chocolate chips and any extras at this point.
Pour into one large waxed bread loaf pan. For a large loaf, bake for approx 45 to 55 min. Check with a toothpick after 40 min; the toothpick should come out completely clean.
For Lunch: A Poached Egg on Avocado Toast
Fresh organic eggs
White vinegar (my favorite to use is raw coconut vinegar)
Add one teaspoon salt and two teaspoons vinegar to a pot of water. Simmer over medium heat.
Crack a fresh cold egg into a small bowl. Use the handle of a spatula or a spoon to quickly stir the water in one direction creating a whirlpool.
Carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and set your timer for five minutes.
For Snack: California-Style Guacamole
5 ripe avocados
2–3 fresh jalapenos (finely chopped)
3/4–1 medium white onion (finely chopped)
3/4–1 red pepper to taste (finely chopped)
A generous handful of cilantro (coarsely chopped)
Pink Himalayan salt and fresh ground pepper
Cut avocados in half, remove pit, and coarsely score with a spoon.
Scoop out the avocado in chunks (keep the pits for the bottom of the bowl to retain the avocados' color—my mom's trick!).
Add juice of the two limes to the avocado and mix lightly; you want to keep the texture chunky, so don't add too much liquid.
For Dinner: Grilled Shrimp and Quinoa Salad
1 cup tricolor quinoa
2 cups chicken broth
1/4 cup white onion chopped fine
1 tbs harissa oil (or any oil for sautéing the onion)
1 head napa cabbage
1/2 cup chopped red onion
1 jalapeño pepper, deseeded and diced small
1/4 cup red pepper diced small
1/4 yellow or orange pepper diced small
2 cans organic garbanzo beans drained
2 handfuls of chopped cilantro
1 avocado, chopped
1 pound grilled shrimp
2 heads romaine
1 cup crumbled cotija cheese
Olive oil, garlic powder, onion powder, sea salt, and black pepper
In a small saucepan, sauté the white onion in the harissa oil until soft.
Add the chicken stock to the quinoa and bring to the boil, cover and simmer on low for 15 minutes.
When cooked, transfer the quinoa to a bowl and let cool on the counter. If you are in a rush, transfer the quinoa to a parchment-lined baking sheet and cool in the fridge for 15 minutes, this will speed up the cooling process.
Rinse and finely chop the cabbage and romaine about 3/4 of the way down. Add to a large mixing bowl. Add drained garbanzo beans, onion, jalapeño, and peppers. Mix to combine. Add cooled quinoa, avocado, and cheese and mix again.
For Dessert: Gluten-Free PB Chocolate Chip Cookies
2 cups creamy peanut butter (not the über-natural type, but a "natural" version of your childhood favorite)
1 1/2 cups organic granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 tsp. baking soda
2 tsp. pure Madagascar vanilla extract
1/2 tsp. kosher salt
Preheat oven 350°F.
Using an electric hand mixer combine the peanut butter, granulated sugar, and brown sugar on medium-high for about 3threeminutes until airy.
Add eggs, baking soda, vanilla extract, and salt. Continue to combine with the hand mixer on medium/low. Fold in chocolate chips by hand with a large spoon; the chips will break away from the dough that's normal.
Roll a tablespoon of dough into balls with your hands and place on a parchment-lined baking sheet, 12 per sheet. Dip a fork in a bowl of gluten free flour, and press the floured fork into a crisscross pattern at the top of the cookie rocking back and forth to flatten the cookie at the same time. These cookies don't expand much so don't worry.
Before you start cooking, make sure to stock up on Jennifer's Universal Salt and watch the video below to hear the story behind it.
How the Salt Is Made:
Share your delicious masterpieces using the hashtag #JFKitchen, and let us know which recipe is your favorite in the comment section below.