JUNO NOMINATED CHILDREN’S PERFORMERS TAES AND NICK CHAT ABOUT EATING HEALTHY ON THE ROAD, FISH FOR BREAKFAST, AND THE CHALLENGES OF EATING DAIRY FREE.
Occupation: Children’s performers
What’s your secret food vice?
Taes: Cookies at 3:00 p.m. with tea. Growing up, my mom and I would always have tea and cookies in the afternoon. I love ginger cookies the best, but really any cookie will do.
What is your number one comfort food?
Nick: Kraft Dinner. There is a lot of comfort there. Probably because in university it was the first “meal” I learned to cook.
What is your biggest food challenge?
Taes: Eating healthy on the road. We travel so much and are always eating in restaurants. Since I have so many dietary restrictions (no meat, no dairy) it’s really hard to eat healthily and make sure I’m getting enough protein and nutrients. We are always searching for the restaurant with the most vegetarian options.
What keeps you eating a balanced diet?
Nick: Our performances are very active so a balanced diet plays a key role into being in the right state physically and mentally.
Any allergies or intolerances?
Taes: I have always been a vegetarian and in the last few years I discovered I’m lactose intolerant. At first it was hard to get used to, but now I love discovering different options for cheeses. I can eat goat’s cheese and I also really love Daiya vegan cheese.
Dislikes?
Nick: Cooked broccoli and I have just become friends in the last two years; his raw brother and I still aren’t talking. Everything else is wonderful and delicious.
What must you always have in your fridge?
Taes: Unsweetened almond milk. I put that stuff in everything: shakes, sauces, cereal, soups . . .
What’s the strangest food you’ve tried?
Nick: While performing in Bermuda, we were invited to a traditional Bermuda Cod Fish Breakfast. It was the first time I’ve ever had fish for breakfast, but the dish was wonderful. Look up the recipe!
What is your favourite meal to make for guests in your home?
Taes: I love making noodle bowls because they are so easy and people can add what they want into them. Basically you can put out a whole bunch of ingredients: steamed and/or roasted veggies, nuts, sprouts, tofu, avocado; then rice or soba noodles and I usually make a peanut sauce. Give people bowls and tell them to go to town!
What’s next for you?
We have a full spring and summer tour coming up across Canada. Also, we are back in the studio and will have a new album out this summer.
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