She’s a health foodie with a gift for making food tasty, healthy, and delicious, sharing her talents as a celebrity chef for the likes of Paris Hilton, Susan Sarandon, and Alicia Silverstone. 

After being recognized as a break-out star on Martha Stewart’s Apprentice in 2005, Bethenny Frankel is sharing healthy eating tips and techniques for gourmet tastes around the country. When she’s not busy taping shows for her YouTube cooking demos, you’ll find her writing, cooking, or developing a few more signature dishes.  We managed to catch some of her kitchen secrets on ThisNext.

TN:  What’s the biggest myth people have about eating healthy?
BF:  People buy into the latest fad like it’s religion. People will turn down a piece of watermelon and eat a chemical-laden Atkins bar because it’s the most recent fad. We need to learn how to participate in a healthy eating lifestyle that will last forever, it’s a marathon not a sprint!  Unlike any other thing in life, the more we know about dieting, the fatter our society becomes. Practice hasn’t made perfect, we need to go back to basics.

TN:  Have you learned anything from your A-list clients?
BF: I’ve learned just how many different food personalities there are. Mariska Hargitay eats a healthy Mediterranean diet involving grains, fish, meat, poultry, vegetables, and real food. Paris Hilton eats whatever she wants but in small portions. She eats what she wants then move on. Denis Leary eats six times a day keeping his metabolism going. Alicia Silverstone is a devout vegan. Each of these eating styles is healthy but for completely different reasons.

TN:  When did your passion for food start? What about your passion for healthy food?
BF:  My passion for food began as an infant. There were no kids’ menus for me. I ate at a restaurant every night, was eating escargot at four years old, and have always had an adventurous palate. I was embarrassed when my mother would pick me up from school to go for sushi (back then it was a very foreign concept). I also didn’t grow up in the healthiest environment so I gradually gravitated towards health and wellness. My love for cooking and health led me to the Natural Gourmet School for Food and Healing which married food and health.

TN: Tell us about Pepperidge Farm’s new line and your involvement.
BF:  Pepperidge Farm is being smart by realizing the importance of health and how it is here, it is here to stay, and people everywhere are more educated in the world of health. When mass retailers such as WalMart and Costco are selling massive amounts of organic and healthy products, the rest of us better get with the program. My goal is to democratize style. Not everyone can afford to go to the health food store. I want to teach them to be healthy whether they’re at Costco, Denny’s or their local mini mart. BakedNaturals.com is the site for the new Pepperidge Farm products. They are real, healthy crispy pretzel thins, wheat crisps and snack sticks. The flavors such as salsa, cheese and original are simply delicious. With my help, they’re teaching America how to snack smartly.

TN:  Any sneak previews you can share with ThisNext readers?
BF:  My YouTube videos have generated millions of hits, so I’m working on various internet deals to bring my cooking tips and recipes to everyone. I’m in the process of finishing my book, The Thin Book: 25 Rules to Being Thin Without Ever Dieting Again.

TN:  Biggest response a product of yours has received from consumers?
BF:  Because of how much passion I put into my products, the response has been overwhelming. Denis Leary, who is a client, is a huge fan of anything I make, and Susan Sarandon and her daughter fell in love with my baked goods.

TN:  The product that’s had the biggest influence on your cooking?
BF:  Oddly, the seasoning Spike found in health food stores has done a cameo in many of my recipes so it has influenced many of my dishes. Olive oil, garlic, lemon zest, pesto, sundried tomatoes, arugula, Parmesan, salt, pepper and fresh herbs such as basil and parsley are definitely the stars of many of my dishes.

TN:  If you were a product, you’d be a _________.
BF:  Microplane.

TN:  Your favorite product discovery in the last six months… Or something that inspired you?
BF: I hate waste and the Cuisinart Mini Chopper has allowed me to use leftover fresh herbs and make herb oils and butters that keep in the refrigerator and spice up dishes, ie: basil butter, parsley or cilantro oil etc. This way, when you want to flavor some rice, fish, vegetables or protein in a certain way, all you have to do is add the oil or butter. Store in squeeze bottles or small plastic containers.

TN:  Most prized possession?
BF:  Superficially, a gold Cartier watch that i received as a gift after seven years of longing for it. Cooking-wise, my most prized possession is my Costco card.

TN:  A product love secret you’re too embarrassed to share?
BF:  Patron silver Tequila or sambuca with three beans (for luck).

TN:  Name an item under your bed?
BF: My dog cookie, my box of lingerie, my heating pad and a neck pillow that you heat in microwave to relieve tension.

TN: Something in your closet that is not apparel, shoes, bags, etc.?
BF:  My personally made toiletry kit. I use custom labels to label little plastic bottles with conditioner, sunscreen, etc. I’m obsessed with organization.

TN:  Fav trend for summer?
BF:  BBQing, surfing, walking on the beach, frozen drinks.

TN:  Least fav trend for summer?
BF:  Having to be outdoors when it’s nice out without feeling guilty.

TN:  Can’t leave home without my______?
BF:  Blackberry.

TN:  City or suburbs?
BF:  Both.

TN:  Loft or the perfect house with the white picket fence?
BF:  Both.

TN:  Flip-flops or sneakers?
BF:  Flip flops.

TN:  Coffee or tea?
BF:  Both.