72 Hours With The Big Bang Theorys Mayim Bialik
The actress and neuroscientist takes us on a three-day, post-Passover vegan journey as she plays her role as actor, mother, and celebrity.
Vegan renaissance woman Mayim Bialik has enjoyed a successful career on- and off-screen, starring in seminal ‘90s sitcom Blossom and scoring an Emmy nomination for her role as Amy Farrah Fowler in the nerd-centric comedy The Big Bang Theory. While Bialik plays a bespectacled neurobiologist on television, her doctoral status is far from fictional—she is a neuroscientist with a PhD in real life. We recently caught up with Bailik, to see what cruelty-free food the actress, scientist, author, and mother of two enjoys.
During the eight days of Passover, I adhered to the Jewish dietary restrictions that forbid oats, barley, rye, spelt, wheat, and kitniyot (this means no corn, beans, legumes, rice, or peas). I also didn’t go out to eat, the next three days were a bit of a party. I don’t tend to eat out a lot, and I usually make my own food at home, but since I had nothing in the fridge or freezer, I was at the mercy of restaurants and work. That being said ...
Wednesday, April 3
Breakfast: We had a gigantic The Big Bang Theory photo shoot, so I had an early call-time to get into hair and makeup. For breakfast, I ate some leftover matzoh with my fancy assistant Brandon’s awesome first attempt at homemade hummus, made from dried garbanzos, spices, and a little oil. Yum. Since I was starting to feel a cold coming on, when I got to work I made myself a green juice, heavy on kale, ginger, and lemon. There’s not a lot of vegan stuff on set besides fruit and veggies, but there is often delicious guacamole that is meant to be a topping for omelettes. I ate some in a bowl as part of my breakfast.
I don’t usually eat a lot of bread products, but since it had been Passover, later in the morning I had half a bagel (onion!) with nothing spread on it, and it was awesome. I also had a handful of pretzels (junky, I know, but I had been deprived for eight days!) and a slice of fresh pineapple.
Lunch: My cold was in full effect, and all I ate was maybe eight pieces of vegetable roll sushi. The photo shoot ended up taking about nine hours, and I had an Uncle Eddy's peanut butter cookie, some more pretzels, and a few packaged kale chips throughout the afternoon. I found them too salty and decided the ones I make in my oven with a little nutritional yeast are better.
Dinner: I was craving Vegan Plate’s wonton soup, but there was a 30 minute wait for pick-up, so I started to cry in exhaustion and cold-ness and ate a few more pieces of leftover sushi and went straight to bed.
Thursday, April 4
Breakfast: I was feeling better, but I made myself some herbal tea and miso soup (from the paste), and ate a banana.
Lunch: At work, I delighted in eating two hash brown triangles with ketchup and some cantaloupe as a late morning snack—trashy, but good. For lunch, I ordered in vegetable/tofu soup made with water instead of chicken broth and two veggie egg rolls. I also went bonkers and had a fit over the fact that it was burger bar day at work! I had a veggie burger with the works, including Vegenaise, which I keep in my dressing room fridge. I ate three small onion rings and decided that was enough fried food for the month.
Dinner: I was performing in an improv show at the Groundlings at night, so I went out with some friends for dinner to a hip bar/restaurant that I discovered has Daiya cheese! I had a Jack and Coke (naughty, I know) and a vegan pizza with fresh basil and light tomato sauce. Yum. The improv show didn’t go as well as I hoped, so I had no problem eating half a Reuben sandwich from Native Foods before I went to bed. I am not proud of that, but I also enjoyed every blessed bite of it.
Friday, April 5
Breakfast: Sometimes the craft service goddess at work has vegan fun stuff for me to try. She offered me a sausage shaped like a tiny hamburger and I enjoyed it very much. Not too meaty (I hate the taste of meat). It needed a croissant and some vegan cheese to make it fully trashy delicious, but it was a good experiment even on its own. I also ate the rest of that Native Foods Reuben.
Lunch: There was a pho bar at work (I know, so exciting!) with miso soup as the base and veggies to add in. There was also my favorite noodle dish, which has sesame oil dressing, fresh basil, red peppers, and mandarin oranges. Again, I don’t tend to eat a lot of pasta, but I made the exception that day! I may have had two servings, but who’s keeping track?
Dinner: Before Shabbat started, I made myself and my boys vegan quesadillas from tortillas, a can of black beans, some frozen corn, a little Daiya, a little vegan sour cream, a little salsa, and some diced tomatoes. They loved it and so did I! I had the last glass of Passover Coke (corn syrup-free—no corn allowed, remember?!).
Considering I lost weight during Passover from eating so simply and healthily, it seems I may have gained it all back in these three days. Alas, to be vegan in Hollywood is no small feat!
The Tofu-Lover's Guide to Tofu
Think youve seen it all? Consider some novel variations of this soy-based staple.
Read More »
Easy Vegan Apple-Raisin Fruit Crisp
Made with rolled oats, Sucanat, vanilla, and spices, this topping takes fall-favorite fruit to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »
34 Easy Vegan Meals
These dishes make it easy to spend less time in the kitchen and more time enjoying summer.
Read More »
9 Vegan Ramen Options Across America
Chewy noodles swimming in flavorful broth surrounded by succulent veggies is our idea of heaven in a bowl.
Read More »
13 New Ways to Eat Peanut Butter & Jelly
Whip up these innovative PB&J-inspired recipes that go beyond bread.
Read More »
- 10 Best Vegan Oreo Hacks on Instagram
- Disease-Fighting Superfoods You Should be Eating
- 5 Great Ways to Get More Calcium
- Vegan Lemon Glaze
- Vegan Blueberry-Orange Bundt Cake
- Vegan Lemon Poppy Seed Cookies
- 10 (Mouthwatering) Vegan Frappuccinos at Starbucks
- Vegan Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
- Vegan Portabello Pot Roast
- Ultimate Guide to Nut Butters
- Vegan Blueberry Scones
- How to Make Incredible Vegan Cheesecake
- 12 Surprising Vegan Meals at Fast-Food Restaurants
- 32 Easy Vegan Weekday Meals
- Vegan Lemon Curd
- Vegan Thai Vegetable Curry
- Vegan Banana-Oat Waffles
- 7 Protein-Packed Pastas
- 14 Recipes Filled with Springs Best Greens
- Vegan Chocolate-Peanut Butter Cheesecake