Emily Sutton is easily Oklahoma City’s favorite meteorologist — she’s fun, she’s a dog lover, she believes in science and she seems to get things right more often than the boys in town. When I reached out to Emily for this interview, her first response was, “Hi Emily! GREAT NAME!” Someone needs to make a Funko Pop version of Emily so I can put her on my desk, stat.

As if Emily wasn’t already charming enough, did you know she’s also a veggie lover?? It’s true! I first learned about her affinity for plants in this February 2019 article in Edible OKC magazine:

“A Certified Broadcast Meteorologist for Oklahoma City’s KFOR Channel 4 as well as the only meteorologist in Oklahoma with seals from both the American Meteorological Society and the National Weather Association, Emily is a powerhouse when it comes to weather. She’s also not too shabby when it comes to being a powerhouse in the kitchen, especially when it comes to her vegetable cookery.”

Emily is not a vegetarian, but she is mindful of where her food comes from and actively tries to incorporate more plant-based meals in her diet. I recently chatted with her via email about some of her go-to veggie recipes, what inspires her to cook and why she’s a “guilt-ridden carnivore.”

Emily with her adorable doggos, Winnie and Okie | @emilyrsutton — *Emily with her adorable doggos, Winnie and Okie |* *@emilyrsutton*

Why do you incorporate plant-based meals into your routine?

I am a guilt-ridden carnivore. I feel conflicted because I am an empath with a deep connection to animals, especially dogs. After watching "What the Health" and "Forks Over Knives," I tried to become vegan for a few days — I burned all of my veggies on the grill and ended up eating Trader Joe’s raisin bran with almond milk. Now, as a compromise, I try to have more plant-based meals during the week. Even a small change like Meatless Monday or a few plant-based dinners per week can make a big change in the environment and ultimately on our climate. Plus, I enjoy eating vegetables. They are tasty and waistline-friendly with high nutrients, lower calories and high fiber. Also, they aren't gross to cook with like raw meat/poultry.

When I do buy eggs and meat, I really try to research where they are from and spend the extra money to make sure that the eggs are pasture raised/free range and that the animals are from a farm that has humane practices.

What are a couple plant-based meals you make regularly?

For the past two months, I've been having a green smoothie every morning at work as my first meal of the day (after my coffee, of course!). My friend gave me a cookbook called "The Beauty Detox Solution" by Kimberly Snyder. There's a recipe in it for a Glowing Green Smoothie. It's a process to make, but I do two batches at a time and put one batch in the freezer. The chopping takes forever! I usually watch a movie on my laptop while I'm chopping. It's a blend of water, romaine, kale or spinach, celery, pears, apples, bananas, lemons, and I add ginger. It gives me a burst of energy and gives me my greens for the day!

My other regular veggie dish would be a stir-fry of some kind — just veggies with seasoning or with Asian sauces.

All the makings for a Glowing Green Smoothie | @_kimberlysnyder — *All the makings for a Glowing Green Smoothie |* *@_kimberlysnyder*

Who or what inspires you to cook?

Who: My mom inspires me to cook. Cooking is her passion and she's great at it. I was blessed to have her give us homemade meals almost every night growing up.

What: Health inspires me to cook. I feel groggy or bloated if I eat out a bunch. When you cook, you know what's going into your food. I'm more likely to choose something healthy if I'm throwing the dish together. You can save more money cooking at home as well!

Which gadget in your kitchen could you never live without?

Probably my Ninja Blender (it was only $30 but it's awesome) and my cool lemon squeezer.

Where do you do your grocery shopping?

Because I grew up in Chicago, I am OBSESSED WITH TRADER JOE’S. I also love shopping at Sprouts. Wednesday is double sales day! Of course, I love frequenting local farmers markets in the summer.

What's one ingredient you don't mind splurging on?

Good cheese.

What are the five ingredients you cook with most often?

Zucchini, cauliflower, cheese, peppers and jalapeño chicken sausage

Emily with former co-worker Scott Hines | @emilyrsutton — *Emily with former co-worker Scott Hines |* *@emilyrsutton*

You meet someone who has never been to Oklahoma City. Go! Where would you take them for breakfast, lunch and dinner?

Breakfast - Shartel Cafe (one of my favorites) or Neighborhood JAM
Lunch - Eischen’s Chicken in Okarche (so quirky, local and amazing)
Dinner - Cattlemen’s Steakhouse (yep - so touristy but all of my out of town guests love it)

If you're like me, then your dogs probably get a few scraps while you're cooking (my dog Beau is weirdly obsessed with mushroom stems). What are Okie's and Winnie's favorite scraps?

We try not to give them too much human food, but they definitely get scraps! Okie's favorite treats are peanut butter and smoked bologna. Winnie's favorite treats are sweets! I've never had a dog who loves sweets before. We discovered it when we let her try some jelly and she freaked out. Her favorite snackie is vanilla ice cream. BTW, Freddie's Frozen Custard gives out free "Pup Cups" — small cups with vanilla custard. She goes NUTS over it.