[For Part I, click here.]
I’ve always found it interesting to see/hear what people eat in a typical day. I mean, I cannot be the only one who thought that the best part of MTV’s Cribs was seeing what was in the fridge, amIright?
So here’s a quick glimpse at what a typical few days of eating looks like for me. While I’m obviously not as interesting as a celebrity, you may come across one or two things that surprise you (coughcough, Domino’s pizza, coughcough).
I wrote down every.single.thing, and looking back at it, it appears I eat a heck of a lot of food. (Do any of you out there keep a food journal? …because I found it slightly terrifying.) Perhaps I do eat more than others, but it’s important to note that it is all in moderation and I work hard to stop when I’m satisfied, not bursting at the seams. I gauge this by mostly by the fact that I can still happily think and talk about food even once I’ve finished eating. I don’t mean to say that I still feel hungry, but looking at a recipe or a photo of food doesn’t gross me out—if it does, I know I’ve gone overboard. (Try it for yourself next time you’re eating. Can you not even stand the thought of food after finishing your meal? If so, consider stopping a few minutes before you get to that point in the future.) This is a particularly important strategy for me because the majority of my work day is spent dealing with food-related things. It would be a shame to not enjoy that!
A few final notes before we get to it:
- You will see four days documented here—three weekdays, and one weekend day. I didn’t plan in advance for this. It was just a normal week.
- I took photos three out of the four days. If you hover over the images, a caption should give a brief description of the food, with detailed info in the text below. Please forgive the bad lighting/poor quality of some of the shots! I snapped these really, really quickly and some were taken with my smudged-up iPhone camera.
- Any cooking I did was either just for me, or for both Suraj and me. Still, I cook in large batches, usually making enough to serve a family of 3 to 4, so we always have leftovers.
- Unless otherwise noted with a brand, everything logged is homemade—this includes nut butter, jam, yogurt, kombucha, broth, bread, desserts, etc. As I mentioned in my previous post, I keep my sanity in this regard by making things in big batches well ahead of time, usually on the weekends, and freezing a TON of staple items. I keep track of it all in a digital list (the Evernote app) so I always know what I have, wherever I am. This is particularly helpful in planning meals a day or two ahead (my typical strategy) and making sure nothing gets wasted. Even with a small freezer and limited living space (my jam resides in the linen closet…), it IS possible to set up a system like this.
- Wherever I could link to the recipe I used, I have.
- Milk is always organic and whole, as mentioned in my last post.
- I enjoy a small amount of carbs at every meal (sorry, Paleo people) and have a deep love affair with sourdough. Probably don’t even need to mention that again at this point.
- There’s quite a bit of repetition/re-using of the same items (in different ways) here. My breakfasts are pretty standard and with a full-time job, lunch is nearly always leftovers reconfigured in some new way. Heck, sometimes dinner is that too. I’m guessing that’s the case for most of us though. Due to a very long commute (1 to 1 1/2 hours each way), I work from home two days a week, so on those days, I can at least make myself a fried egg, for which I am especially grateful.
- It’s not really represented here, but we do eat out once, sometimes twice, a week (Friday nights guaranteed). Our go-to places are sushi, Sichuan Chinese (authentic, not American Chinese), and a local Mexican place. For lunch out, we either go for Vietnamese pho (soup) or South Indian vegetarian (dosas!). We aren’t really chain-restaurant people, as you can tell. And you already know we like spice.
- I/We eat late compared to most Americans. Breakfast is around 10 am, when I start to feel hungry, lunch is around 2 pm, and dinner is not until 9:30 pm or later on most nights. This is what works best for us, and why I usually have a snack or two late in the afternoon or early evening. Late dinners are common practice in Europe and India, and most of the world I would guess, just not in the U.S. (I realize that it also helps that we don’t have small kids.)
- There are more desserts listed here than what we would normally have, as I was doing some volunteer recipe testing for the baking chapter of an Italian cookbook (tough life, I know). When I’m testing stuff, I usually just keep a slice or two for us, then take the rest to work. Instant portion control.
- I added in what exercise I did each day, as I do think that affects appetite. If there wasn’t so much *#@#! snow outside, there’d be a lot more walking in there, as that’s one of my favorite activities. I workout on weekdays, but not usually on the weekends. As for the yoga, I am impressed with myself that I went twice this particular week, but that was more just a strategy to avoid Boston evening traffic than any real commitment. Going forward, I’ll probably just go one night a week (and grocery shop on the other, if you really want to know).
Okay, on to the food!
Drive to Work: turmeric tonic (a good detoxifier to start out the morning), diluted with additional water
Breakfast: 1 1/2 small pieces sourdough rye toast (I bought this bread from the Amish months ago and keep it in the freezer at work), Kerrygold butter and 1/4 avocado smashed on top of one piece, and almond butter and jam on the other half // 1 hard-boiled egg // small cup of raspberries and blueberries // black tea with milk and 1 drop of liquid stevia (I use this minimally) // small glass kombucha (about 1/2 cup)
Afternoon Workout (lunch hour): 1-hour barre class
Lunch (packed leftovers; eaten at my desk): lemon rice // sautéed zucchini rounds // sautéed kale and collard greens with onion // 1 hard-boiled egg // 1 clementine // small glass kombucha
Snack: 1 piece fruit & nut chocolate (leftover from recipe testing)
Evening Workout: 1-hour yoga class (very basic—just my speed)
Dinner: roasted chicken (bones saved for broth; leftover meat saved for soup) // roasted broccoli and cauliflower // warm farro salad with cashews, garlic olive oil, and goat cheese (farro is a whole grain; as covered in my last post, it came straight from the freezer; I had previously soaked it overnight, cooked it, then froze it flat in a gallon-size bag; I just chipped off a piece for dinner and warmed it up with the other ingredients) // sauerkraut // glass of Mirassou Cabernet
Other: lots of water and tea, both herbal and black with milk
Supplements: probiotic pill (I don’t take these normally but just want to finish the container leftover from my post-antibiotic regimen) // dash of bitters in my water (this is an age-old practice that helps with digestion after meals; I am working with the company in the link provided on a book, and I love their products)
Drive to Work: turmeric tonic, diluted with additional water
Breakfast: 1 slice sesame sourdough (again, from the freezer), Kerrygold butter and 1/4 avocado smashed on top of one half, and almond butter and jam on the other half // 1 hard-boiled egg // 1 clementine // black tea // small glass kombucha
Afternoon Workout (gym @ lunch hour): 20 minutes stair-climber + 30 minute interval class (bodyweight exercises)
Lunch (packed leftovers; eaten at my desk): 3 small pieces Domino’s pizza (we had ordered this for the Oscars—it’s really the only takeout we get, and we have it just a few times a year, usually for parties, but I unashamedly love it. I probably should have had 2 slices, not 3, but I was starving from the gym) // 1 apple // celery sticks // Joseph’s-brand garlic hummus // small glass kombucha
Evening Workout: 1-hour yoga
Snack: gelatin fruit snacks (loosely based off this recipe)
Dinner: lamb stew with potatoes and carrots (leftover from the weekend) // multigrain sourdough with Kerrygold butter // sauerkraut
Dessert: small slice of ricotta & sour cherry tart (leftover from recipe testing) // small glass of milk
Other: lots of water and tea, both herbal and black with milk // 1 cup coffee with milk and 2 drops liquid stevia
Supplements: probiotic // dash of bitters in my water
[This is my work-from-home day.]
Upon Waking: warm water with lemon (another good detoxifier)
Breakfast: blueberry sourdough waffle (again, from the freezer) with Trader Joe’s flax-chia peanut butter and Tropical Traditions coconut butter // 1 egg fried in olive oil // 1/3 avocado // Indian-style black tea with milk and 1 teaspoon sugar // small glass kombucha
Lunch: Asian-style chicken noodle soup (before the work day began, I put the leftover roasted chicken bones from Monday, some vegetables scraps, a few peppercorns, and water in a big pot on the stove, and let it simmer all morning. By afternoon, I was able to strain the fresh broth and use it for lunch [and dinner]. I spiked the lunch broth with a dash of soy sauce, a dash of fish sauce, and miso paste, then added the leftover roast chicken meat, thinly sliced onion/garlic/ginger, kale, and a packet of ramen noodles, discarding that flavor/sodium bomb packet thing. I garnished it with scallions and Thai basil, both of which were also leftover from previous meals. The whole thing took less than 20 minutes.) // small cup of yogurt with crushed nuts, dried cherries, and raw honey
Snack: small Starbucks coffee with h&h and sugar (Suraj picked this up for us) + 2 small pieces fruit & nut chocolate (so yeah…that recipe was a total winner…)
Evening Workout: 30 minute swim
Dinner: mussels in garlic-cilantro broth (same base broth mentioned above—there’s a million ways to dress it up!) // leftover sautéed zucchini and roasted cauliflower // multigrain sourdough
Dessert: 2 Lindt sea salt chocolate truffles (my all-time fav chocolate/weakness) + small glass of milk
Other: shot of beet kvass (fermented beet juice, another great, cleansing drink; I will post about it sometime)
Supplements: probiotic // fermented cod liver oil
Upon Waking: warm water with lemon
Breakfast: savory Indian pancakes (also known as moong dal cheela—they’re made from soaked lentils and they’re awesome!) with Fage whole-milk Greek yogurt, garlic chutney, ghee, and store-bought Indian pickle // 1/3 avocado // fresh fruit salad // small glass kombucha // Indian-style black tea with milk and 1 teaspoon sugar
Lunch: ribollita soup (I used cooked beans from the freezer, prepared as covered in my last post) // raw-milk cheddar // apple slices
Snacks: one small piece of biscotti (more recipe testing) + cappuccino // kefir smoothie (kefir + frozen banana + strawberries + coconut water)
Dinner: bayou dirty rice (I am trying to eat more liver because it’s so good for you, and this was a great recipe for hiding it in) // shrimp in a tomato-veggie sauce // champagne (a Saturday night staple!)
Dessert: one scoop Haagen-Dazs vanilla ice cream with peanuts and “magic shell” chocolate sauce (just chocolate and coconut oil, melted down together—we keep a jar of it the fridge and pop it in the microwave for a minute to re-melt, then drizzle on ice cream and it hardens instantly)
Exercise: None, unless you count standing at the stove
Other: oolong tea
So that’s everything! I hope it’s been useful, and that you see that nobody’s perfect—and that that’s not the goal. Build on what you can do, and go from there. Maybe you start out following the 50/50 rule (eat your best half the time, let the other half slide), then go for 60/40 the next week. Remember that whatever you can do is a step in the right direction! ❤