At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.

I'm sauteing asparagus, Brussels sprouts,broccoli, some boneless, skinless chicken breast, some halibut. That's about it; that's all I'm allowed. That's what's legal for me to saute.

The thing about being at home versus being out in the world working is it's a whole different vibe. When I'm home with my kids and partner I will cook - even though she's a very good cook. She's learned over the years. We started with basics you know how to saute onions how to saute mushrooms.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat such as quick saute or wok stir-frying.