Because of my work as Health‘s Food Director, people will sometimesask if I either cook elaborate, multi-course meals every night, or if I never cook at home sinceit’s part of my job. The reality is actuallyneither of these-I’m a busy working mom, and I cook oftenfor my family (my husbandis an excellent cook and does a lot of it as well), but the meals we make are usually pretty quick and simple. Here’s what I eat in a typical day.
Every morning, the first thing I do isdown a big glass of water and take my vitamins. Water just helps get me going. I drink a lot of water all day (I don’t count glasses or ounces, but I’m always sipping), and that glass first thing is a good jump-start. After that, I makea cup ofBulletproof coffee: in my Vitamix, I blendabout 12 oz.coffee with 1 oz. grass-fed butter, 2 tablespoons of Brain Octane Oil($23; amazon.com), and a few scoops of collagen peptides, such as Vital Proteins ($40; amazon.com). It sounds a little weird, I know, but I absolutely love it-Bulletproof coffeetastes delicious, and I findIget asteady stream of caffeine instead of the jolt-and-crash I used to get from having just coffee with milk. Plus, it’s satisfying,and I don’t get hungry until about 11 a.m.
If I’m not meeting anyone for lunch or attending an event, I usually eat pretty early, between 11 a.m.and noon.I’ll usually have a big salad with someraw vegetables and whatever cooked ones are lurking in the fridge, plus a moderate (around 4 oz.) portion of protein andlots of healthy fats,such asavocado,olive oil, and maybe a sprinkling of nuts or seeds.Thesalad below is a pretty typical lunch for me: mixedgreens, beets, fennel, leftover grilled artichokes, cherry tomatoes, carrots, cucumber, olives,avocado, androasted rock shrimp. Often there’s something fermented in there, too, usually some kind of sauerkraut. Of course, if I’m developing recipes, they mightsneak into my meals.
If lunch is going to be later, I’ll have a snack, usually a few macadamia nuts or a spoonful of coconut butter. Or I’ll grab a handful of olives.
I try to eat a little lighter at night, though not always with success.My dinnertends to followthe same theme as lunch:lots of vegetables, moderate protein, plenty of fat, and sometimes a carb like sweet potatoes or rice. Sometimes dinner is a piece of fish cooked in lots of grass-fed ghee with a salad or cooked vegetable on the side, orone of my favorites: spaghetti and meatballs made with 100% grass-fed beef and zoodles (below).
I likereally dark chocolate-70% is the absolute lowest-and I look for organic, fair-trade chocolatethat has very little or no refined sugar withtasty add-ins like nuts, coconut, sea salt, or cacao nibs. Some of my favorite brandsare Hu Kitchen ($8; thrivemarket.com), Taza($5; thrivemarket.com), Raaka($70 for 12; raakachocolate.com), and AlterEco($4; thrivemarket.com).I also love Eating Evolved’s Coconut Butter Cups ($35 for 9; amazon.com).
I have a piece of dark chocolate every night. Every. Night. It’s a ritual for me.Seriously, do not attempt to get between me and my chocolate.