Meghan, Duchess of Sussex, is trying to turn her passion for food into a billion-dollar empire, starting with a range of luxury products.
The As Ever founder released an accompanying Netflix series titled, With Love, Meghan, where she shared her hints and tips for healthy living with fans.
From her controversial pasta to her bake-at-home cookies and edible flowers, the heavily-stylised show saw Prince Harry’s wife share her perfectly-curated expertise on hosting and spoiling houseguests.
But before marrying into the Royal Family, Meghan regularly uploaded relatable content on her Tig blog, telling followers about the one food she can’t refuse – despite the fact it bloats her.
The former Suits star said that while eating foods containing gluten leads to worse skin and energy levels, but she can’t resist the temptation of fresh pasta – despite the ramifications.
“I won’t miss an opportunity to try great pasta. I come back from vacation every year with a food baby”, she said.
What’s more, she revealed her ‘food baby’ even has an unsual name. “I’ve named her Comida,” she said. “I get to the set and I’m like, ‘hey, Comida’s here, and she’s kicking.'”
Meghan – who has been married to Prince Harry for nearly seven years now – has previously gone into detail about her eating habits, confessing that she’s a massive fan of chips.
“French fries and vino are my vices,” she told Delish, with Tignanello and Argentinian Malbecs wines amongst her favourites. Unless it’s hot and she’s out with friends. In which case, she’s “rose all day.”
Continuing the chip theme, the former Suits star said that when she’s not filming, “all bets are off”. Breakfast is a cheese omelette with toast, lunch is seafood and fries, and then something light like soup for dinner.
“I’m always hoping I’m having lunch with people, so we can share fries. It’s its own food group for me,” Meghan says.
While living in Canada to film Suits, she mastered the art of the country’s signature dish, Poutine – aka chips, cheese and gravy.
“It’s got to squeak when you bite into it,” she said. “Really. The cheese curds should make a squeaking noise when you bite into them or squeeze them. That’s how you know you’ve got the right kind.”
She also makes a Nigella-esque “filthy, sexy” mush of a pasta sauce by slow cooking courgettes for five hours, and mixing it with water and bouillon.
It’s not all carbs and good times though. The actress was always much stricter during filming, making do with a hot water with lemon before getting picked up 4.15am.
For breakfast it’s steel-cut oats with bananas and agave syrup, lunch is a salad and some kind of meat or fish, and apples with almond butter and sea salt serve as an afternoon snack.
The green-juice devotee hailed it as being “food-as-medicine”, and glugs a serving down in the late afternoon, before scoffing pasta, zucchini, “lots of parmesan” and a glass of wine.
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