Good Choice Kitchen

About Evonne

Evonne Varady
Evonne Varady, restaurant owner and competitive bodybuilder, is the host of WWAY’s Good Choice Kitchen. She is a vibrant and highly engaged foodie and advocate for clean eating through personal transformation.

She is the founder and owner of Clean Eatz, a restaurant company with 15 locations across the east-coast that is focused on healthy, affordable food for the whole family. She is dedicated to motivating people to live a healthy lifestyle and eating whole and real food in balanced portions and most natural form.

Don’t forget to follow Evonne and her passion for clean eating on her Clean Eatz blog.

Evonne is on a mission to “change the world, one meal at a time!”


Salmon BLT Sliders
College Ramen Noodle Bowl
Protein Muffins
Caprese Salad
Healthy Dog Treats
Avocado Vinaigrette
100 Cal Mojitos
Charred Corn Guacamole
Bison Burgers
Waffled Pizza
Sweet Potato Salad
Fudgy Flourless Cake
Bring on the Omelette Southwest
Healthy Tacos
Garlic Shrimp and Asparagus
Hawaiian Poke
15 Minute Healthy Roasted Chicken and Veggies (One Pan)
Green Smoothie
Dessert Nachos
Cauliflower Pizza Crust
Spring Rolls
Egg salad (Easter leftovers)

Grocery List

  • Produce: This is where the bulk of your shopping should be done. Produce is inexpensive, and you should take advantage of all of the local goodies you can find to keep your fridge stocked with fresh snacks at all times.
  • Bulk: Instead of buying a big bag of expensive pine nuts for pesto, hit the bulk section for a small handful of inexpensive pumpkin seeds. Your pesto will still have a nutty, earthy flavor and you won’t have dropped a week’s salary on pine nuts. I also use the bulk section for recipes that call for small amounts of lots of spices (like the Moroccan Meatballs in my cookbook).
  • Protein: Always, always look for what’s on sale and stock up when you see a good deal. Individually re-wrap your extras and stick them in the freezer. I’m a big fan of keeping chicken thighs on hand at all times because they can be stretched across every meal. Roast them for dinner with lemon and garlic, shred the leftovers the next day for lunchtime chicken salad, and save a small pile of plain chicken to toss with hot sauce for breakfast and top with runny eggs and avocados.
  • Dairy: I keep plain Greek yogurt on hand at all times. It’s great for dipping quesadillas into and swirling into salad dressings. You get the effect of sour cream, but with less fat, more protein, and an equal amount of creaminess. It’s also great for topping soups, adding to smoothies, and marinating chicken.
  • Dry: Keep certain pantry staples on hand so you can always throw together a meal. My go-to’s are canned black beans (for black bean cakes), tomato paste (which you can put in a plastic bag and freeze and always pop a piece off of for a quick pasta sauce), and Thai Red Curry paste which keeps forever and is the perfect base for a flavorful stir-fry.
Good Choice Kitchen with Evonne Varady

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