I share what (and how) I eat on a typical day.
I do not follow a fad diet, or follow rules or even calories. That’s not fun, or pleasurable, and I want my food to be satisfying! Now, while I would love to be in the kitchen cooking full-on breakfast, lunch, and dinner that does not always happen with a toddler, running an herbal clinic and my professorship. But, I never skimp on good nourishing food for my family or self, I’ll just set myself so its little effort on those days when time is just not there.
Setting myself up for healthy abundance
On Saturdays, I love my cooking shows (Food Network), which are on TV all day, and I’ll flip through cookbooks to get inspired. This is also the day I’ll choose some easy recipes for the week and draft my grocery list.
Saturday is also a great day to check out a local farmer's market, or farmstand to score on local in-season produce.
I create a grocery list to buy just what I need, nothing more or less. This not only saves time (no more multiple trips to stores because I forget something), but money (sticking to the list), and prevents food waste.
Cook extra at dinner to eat for lunches later in the week.
Batch cook breakfast options, some I can pull right from the freezer and microwave in a pinch (like potato, bacon, egg, and herb muffins).
Focus on whole fruits, veggies, and fresh proteins.
What I don’t eat
My meals are protein-forward, gluten-free, sans dairy, and without industrial seed oils (i.e., canola, rapeseed, linseed, vegetable, and corn oils) that cause a whirlwind of inflammation in the body. No thank you, instead, I'll take my olive, coconut, and avocado oil, please!
Breakfast
The coffee: if you know me, you know my coffee is a process (in the best possible ritual way). This is how I set myself up for nourishment with a boost of anti-oxidants, adaptogens, healthy fats, and protein. My coffee is Swiss-water processed decaf to which I'll add 1-scoop of collagen powder (10 grams of protein), cocoa powder, carmelized ghee, MCT oil, burdock root powder, and mushroom powder (right now it's reishi).
The meal: breakfast is two slices of 100% grass-fed-and-finished short rib "bacon"; 2 eggs; roasted root vegetables with olive oil spiced with sumac, chili, paprika, Celtic sea salt, pepper, cumin, and sprinkled with dried nettle leaf (or fine seaweed flakes). On the side a serving of fruit like 1/2 avocado, or berries.
The supplements: cod liver oil & beef liver capsules.
Lunch
The meal: lunch is easy, it is often grab-and-go, and something I have prepared the night before. If leftovers are not an option, I'll grab a good quality bone broth and throw it in the blender with a carrot, 1/2 onion, 1 clove garlic, and a teaspoon of dried green herbs like parsley, nettle, seaweed, and plantain. Blend well, heat on the stove, pour in a thermos, and drink on the commute to the university.
I try not to snack between lunch and dinner - and refer instead to my daily infused tea spiked with liquid magnesium.
Dinner
As the nights get cooler, I crave richer comfort foods. like any of the following:
Slow-cooked 100% grass-fed & finished beef cuts with gravy of spice, red wine, and tallow, thickened with marshmallow root powder and gluten-free all-purpose flour. Served on top of mashed potatoes made creamy with ghee and a splash of almond milk.
One pan-sheet dinner of roasted chicken thighs and root vegetables of burdock, carrot, potatoes, parsnip, turnip, and onion decked out in all the spice and dried herb I can stand.
Gluten-free rice-based pasta with stewed mushrooms, garlic, and ground beef in a tomato sauce garnished heavily with fresh basil and parsley.
The supplement: probiotic capsules
My last meal is often night-caped with a tea of ginger & chamomile, something warming and relaxing.
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Eat well my friends, and stay nourished! xo Ash
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