Broadway dancer Katie Webber prioritizes bringing healthy homemade food to the theater. Over the last two years, she performed nonstop—first in The Great Gatsby and then in Smash—yet she says she only bought food out a handful of times. Instead, she relies on homemade meals like her one-pot rice and beans, which she makes in large batches. “It’s a great base,” says Webber. “I can add any kind of flavor profile to the top.”
Her backstage ritual is to eat a small meal during intermission, though she admits that’s not always possible if she has a busy second act. “I tend to eat the rice and beans cold,” says Webber. “It’s really comforting and fueling but doesn’t leave me feeling heavy.”
Courtesy Webber.
Webber shares recipes like her one-pot rice and beans on her blog and in her self-published cookbooks. She developed an interest in nutrition after giving birth to her daughter nine years ago. “I love to eat, but I was stuck in this narrative that food was bad,” says Webber. Researching plant-based diets gave her a new perspective, and she began sharing her learnings online. After a few years, she earned a holistic nutrition certification. Though her performing schedule keeps her busy—she’s currently in Chess on Broadway—Webber continues to share recipes online that she describes as food “that I love that will also love me back.”
Intuitive Eating
Webber describes herself as an intuitive eater. She doesn’t meal-plan for the whole week, as she likes to honor what her body is craving each day. “Intuitive eating doesn’t necessarily mean ‘I want Oreos right now, so I’m going to have them.’ That’s impulsive eating,” she says. “Intuitive eating is thinking about how a food will make you feel on the backside of eating it, without vilifying anything. It’s looking at food as a mind–body–soul connection.”
Ingredients
2 tbsps olive oil
1/2 yellow onion, diced
2 cloves garlic, chopped
1 cup long-grain white rice, rinsed well
15-oz can pinto beans, drained and rinsed (or substitute any beans you prefer)
1 3/4 cups water
1/2 tsp sea salt, plus more to taste
black pepper, to taste
suggested toppings (mix and match): fresh cilantro, lime, sliced jalapeño, shredded cabbage, tomatoes, avocado, salsa, roasted vegetables, fresh greens, homemade dressing of choice
Makes 3–4 bowls and can be kept in the refrigerator for up to three days.
Courtesy Webber.
Directions
In a large pot over medium-high heat, add oil, onions, and garlic. Sauté for a few minutes, until the onions are soft and fragrant.
Rinse the rice under cold water until the water runs clear. Add it to the pot along with the beans, water, and salt. Stir to combine.
Bring the mixture to a boil, then cover the pot with a lid and reduce the heat to low. Let simmer, covered, for 12 minutes, then turn the heat off and let sit for 5 minutes.
Season with salt and pepper (to taste), and serve with the toppings of your choice.
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