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Name: Sean Peters

City: New York

Specialty: Healthy, tasty and innovative ways to prepare everyday foods; meal prep

Name of Company: My Body My Kitchen

Soul Society 101: How did you come up with My Body My Kitchen? What does it mean to you?

Sean: A few years ago when I decided to take my diet more seriously, I quickly realized that I couldn't afford to keep buying the healthy options on restaurant menus. I'm a full-time PhD student and a relatively busy guy so I do not have the time to spend hours in the kitchen. In response to my dietary goals and budgetary and time constraints, I started cooking healthy meals in bulk at home, which also helped me save time and money. Not too longer after that, I started sharing pictures of my meals on Instagram and people started asking me for my recipes; I realized that there are many people who are interested in living a healthier lifestyle but were struggling with the diet component. In response to what felt like an overwhelming demand for my recipes, I started in January 2015. The website aims to empower people with simple, tasty recipes and cooking tips so that they can begin taking control of their health by taking control of their kitchens. To me, "My Body My Kitchen" is all about empowering readers not just to cook, but also to be proactive about their health.

Soul Society 101: Being from Trinidad and Tobago, how much influence does that culture have on your cooking?

Sean: Trinidad and Tobago is full of flavor and color; it's a very diverse nation and as a result, I think my food reflects that. Many of my readers comment on how colorful the dishes are and then once they actually make it themselves they experience the flavor. I use a variety of spices and herbs in my daily meals. I'm a huge fan of cumin, cinnamon and cayenne pepper and I really try not to rely on salt to make my dishes tasty.

Soul Society 101: Why is meal prep important? What advice would you give people who want to start it?

Sean: In addition to saving money and time, meal prep helps with the planning of your meals and snacks; it forces you to think about your week and figure out what you're going to eat and when you're going to eat it. What I've noticed is that when I do meal prep, I always have something healthy to eat, which supports my dietary and budgeting goals. To anyone who wants to start doing meal prep, my first piece of advice would be to start off small and simple. By starting small, you are more likely to have a successful meal prep session and less likely to feel overwhelmed or discouraged while doing it. On my website I give a few pointers in my post titled Meal Prep: An Overview and also list a few ingredients and equipment that would make meal prep easier in my post titled Getting Started with Meal Prep.

Soul Society 101: How has meal prep helped your eating habits? What makes your meal prep recipes unique?

Sean: Meal prep has helped me establish a sustainable healthy eating habit and lifestyle. I'm less likely to skip meals or snack on unhealthy foods. It has also helped me to retrain my palate. Since I've started doing meal prep, my cravings for junk foods, desserts and unhealthy snacks have died and I've come to appreciate and enjoy the taste of healthier foods, fruits and vegetables. My recipes tend to be quick recipes that use everyday ingredients but are full of flavor and color; I offer healthy, tasty and innovative ways to prepare everyday foods. A tasty meal doesn't have to require the fanciest ingredients or hours stirring a pot; very few people have the time or money for that.

Soul Society 101: Where do you see My Body My Kitchen in the next 5 years?

Sean: Right now, I'm focusing on getting to know my readers, finding out what they want and building an online community. In 5 years, I hope My Body My Kitchen would have established itself as a leading resource for those interested in maintaining a sustainable healthy lifestyle. My Body My Kitchen would have surpassed or be on the verge of surpassing the readership and viewership of the leading fitness and healthy cooking brands seen on social media today. I hope to have completed 2 to 3 cookbooks and introduced video content on the website and other social media platforms. I really want My Body My Kitchen to help people take control of their health.


Pineapple Jalapeno Cilantro Rice

pineapple jalapeno cilantro rice.png

Prep time: 15 minutes | Cook time: 50 minutes | Yield: Serves 5


1-Cup Brown Rice

2 Cups Water
1 Cup Pineapple, diced

1/4 Cup Jalapeno Pepper, diced

1/4 Cup Green Onions

1/4 Cup of Cilantro
3 Cloves of Garlic, diced

1 Tbsp. Coconut or olive oil

Salt & pepper to taste


Bring water to boil, then add rice and

1 Tbsp. of oil.

When water begins to boil again, reduce heat to a simmer and cover. 

Cook covered for 40-50 minutes until rice is tender; stir once after about 20 mins. 
 While rice is cooking, Sautee garlic, green onions and jalapenos in remaining oil for about 5 minutes. 

Add pineapple to sautéed vegetables and sautéed for another 5 minutes. 
 Add cooked rice to sautéed mixture and mix well. 

Remove rice from heat and mix in chopped cilantro. 

Add salt and pepper to taste.

Sweet Potato Turkey Shepherd’s Pie

sweet potato turkey 2.png

Prep time: 15 minutes | Cook time: 50 minutes | Yield: Serves 8



2 Tbsp. Honey

2 Lbs. Sweet Potatoes, washed

2 Egg Whites

1/4-Cup Fat Free Greek Yogurt

1/4 Tsp Cinnamon

1/8 Nutmeg

Salt & Black Pepper to taste

Optional: 1/4 Cup Cheddar Cheese, shredded


3 Cloves of Garlic

1 Lbs. 97/3 Ground Turkey

2 Cups Green Peas, frozen

1-Cup Water

1 Cup Carrots, diced

1 Cup Green Onions, diced

1 Cup Red Bell Pepper, diced

1 Cup Celery, diced

3 Tbsp. Tomato Paste

1 Tbsp. Olive or Coconut Oil

1 Tsp Fresh Rosemary, chopped

1 Tsp Fresh Thyme

/4 Tsp Cayenne Pepper

1/8 Tsp Cumin

Salt & Black Pepper to taste


1. Pre-heat oven to 400 F degrees. Microwave sweet potatoes at highest power level for 10-15 minutes until tender and set aside to cool.

2. In skillet, heat oil to medium-high heat and add carrots; cook for about 3 minutes

3. Add green onions and garlic; cook for an additional 2 minutes.

4. Add ground turkey and cook until turkey is brown; breaking up it into small chunks.

5. Stir in celery, bell peppers, tomato paste, water, spices and herbs; bring to a boil and let simmer about 10-15 minutes until sauce thickens.

6. Stir green peas into turkey mixture; evenly spread turkey mixture in a baking dish (9″ x 11″ or smaller for a deeper pie).

7. Scoop out insides of sweet potatoes into a bowl; discard skins. Add honey eggs, Greek yogurt, cinnamon, black pepper, salt and nutmeg to sweet potatoes; whisk thoroughly.

8. Evenly top turkey mixture with sweet potato mixture in baking dish; top with cheese.

9. Bake for 30 minutes.

10. Enjoy!

Nutrition per serving (without cheese): 224 Cals; 40g Carb; 3g Fat; 16g Protein

#chefprofile #interview #recipes

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