One of the most talked-about shows this award cycle has been Nobody Wants This. The Netflix comedy stars Kristen Bell, Adam Brody and Justine Lupe in a laugh-out-loud series that’s worth a watch spree.
You may also know Lupe from hit shows like Succession, The Marvelous Mrs. Maisel and Madam Secretary, among others. The actor knows just how to shine bright on the screen, and she even manages to weave a healthy eating pattern and routine into her busy lifestyle.
In this exclusive interview with EatingWell, we chatted more with Lupe about her favorite on-set snacks, the morning activities she loves, her travel essentials and her go-to sources of plant-based protein—that includes Nature’s Fynd yogurt, who she’s partnered with. Learn more about the star’s day-to-day life below.
Do you have a morning routine that you stick by? From when you wake up to go-to breakfast?
I’m someone who likes to get out of the house pretty immediately. I do wake up and snuggle with my baby and with my partner and pets, but then I pretty quickly get out the door to be in nature and be in the world. I like to start my day with an iced almond milk latte usually and a bunch of water with electrolytes. And then I’ll usually drink bone broth just to get some good collagen and some protein. I don’t really have a huge appetite in the morning, so if I eat anything, I might go get a croissant or something really easy and quick. Then I’ll go on a hike or go on a walk with friends.
What are some snacks that you always have on hand while on set to keep you satisfied?
On set, I love peanut butter. It’s just a really easy way to get a spoonful of protein when I need it. Any kind of organic peanut butter. I like Epic brand beef jerky because it’s sustainable, really good quality meat and it’s easy and fast. I also like Aloha protein bars and No Cow vegan protein bars—they feel utilitarian, but they’re delicious and fun. I also love dried cherries from Whole Foods with Flackers flaxseed crackers.
A lot of times on set, you don’t have time to sit down and have a leisurely experience of eating, so it’s quick things to get in nutrients when you can in-between takes. I’m a big fan of fast, high protein, low-sugar, sustainable foods.
Favorite vegetables?
I love sweet potatoes, I love cauliflower, I love broccoli. I’m a vegetable girl, but I’d say that those are my top three and if I’m grilling, I love to slice up a zucchini and put it on the grill next to the steak and it’s like the fastest, most delicious meal ever. Eggplant, too.
Any travel essentials that you swear by?
I always bring Ultima electrolytes. Canyon Coffee makes an instant coffee that’s very, very good quality coffee in an instant way. It’s a very beautiful coffee shop with gorgeous coffee, but they also make instant packs that are really good. I bring those on the plane. And I always wear Birkenstock clogs because they’re really, really easy to take on and off, and I wear compression socks. In terms of snacks for the plane, it’s high-quality beef jerky and a protein bar.
Why partner with Nature’s Fynd and what makes you love their dairy-free yogurt?
There’s a lot of innovation behind the product. It uses Fy Protein, which is a fungi-based complete protein that doesn’t take any land to be grown. It can be grown in a catering tray, and that was really impressive to me; the idea that we could have this protein that was grown without using any real estate and very little water and energy was exciting. I’m very concerned about the environment, and I think that anything that can find an innovative way to resolve those issues is really appealing to me. And the fact that it also tastes good while being high in protein and avoids any kind of animal cruelty is why I decided to partner with them.
What does “eating well” mean to you?
Eating well means whole foods and foods that are well-sourced. I like trying to find things that are made without hurting our planet and without hurting its creatures. Trying to eat foods that are as humane as possible while also getting the nutrients that we need.
Editor’s Note: This interview has been edited for clarity and length.
