What I eat

Since I’m always talking about healthy food, I’m often asked about my own daily meals and snacks. Before I go any further, I really want you to know and understand something important: I LOVE FOOD!  

Don’t let my salad, Whole Food’s loving self fool you.  My taste buds are precious and I celebrate life through food.  Nevertheless,  I do eat with health in mind as often as possible.  

What I’ve had to do is make sure that the food I eat satisfies my palate so that I don’t crave treats that don't support my body.  This means a few things: 

  1. Aiming for healthy balance of protein, carbohydrates and fats is essential for fullness

  2. Using the freshest ingredients yields maximum flavor

  3. Garlic, onion, spices and fresh herbs are in heavy rotation to change up flavors  

  4. Cooking from scratch and duplicating restaurant food at home ensures that healthy, organic ingredients are being used

So here it goes... 

-This has been my menu for about 6 months.  When I was pescatarian it was totally different.

Breakfast

  • Protein shake (SP Complete or Vanilla Bone Broth powder, with coconut oil, 1 drop of organic liquid stevia, frozen cranberries/blueberries and 1/2 banana) 
  • Ground grass fed beef with baked zucchini
  • Beans and avocado
  • Split pea or sweet potato soup (made with bone broth)
  • Turkey wrap (sliced turkey in a coconut flour tortilla with vegenaise, basil and avocado)

Lunch

  • Salmon salad with beets, avocado and chickpeas
  • Turkey wrap (sliced turkey in a coconut flour tortilla with vegenaise, basil and avocado)
  • Split pea or sweet potato soup (made with bone broth)
  • Sunflower seed, basil pate wrapped in seaweed
  • White fish with beans, broccoli and guacamole (from Whole Foods hot bar)
  • Jerk chicken with sautéed veggies (from Whole Foods, Playa Vista)

Dinner

  • Navy Bean bowl with roasted cauliflower, cabbage, avocado
  • Split pea or sweet potato soup (made with bone broth)
  • Roasted veggies (zucchini, carrots, beets with roasted chickpeas)
  • Chicken with bok choi, green onions and bean thread noodles
  • Grass fed beef with roasted garlicky sweet potatoes and sautéed green beans
  • Salmon patties wit roasted sweet potatoes and sautéed cabbage
  • Chicken-apple sausage with baked tuber and spinach

Snacks

  • Fruit: apples, grapes,  blueberries, bananas
  • Snack bars: Cocomojo, Go Macro, Epic, That's It
  • Jerky: grass fed beef, wild salmon, organic turkey
  • Dehydrated seeds
  • Terra vegetable chips
  • Salad
  • Another small lunch
  • Kombucha

Farm Fresh to You 

I get a box full of farm fresh organic produce delivered to my home twice a month and will cook whatever ingredients I'm surprised with.  My last box contained chard, purple scallions, green leaf lettuce, avocado, kiwi, apples, carrots and sweet potato.

Dining out with “FUN FOOD” (what we’ve been enjoying lately)-

  • Indian: Tikka masala shrimp, okra, saag, peas pilaf (cut this out)
  • Chinese: Mixed grains (brown rice, millet and barley), sautéed veggies (spinach, boy choi, broccoli, carrots with garlic), shrimp in green dragon sauce
  • Mexican: Tacos, beans, tortilla chips, guacamole
  • Ethiopian: Injera, lentils, spinach, salad with snapper

I usually eat my own fresh meals 5-6 days a week and enjoy someone else's cooking 1-2 days per week.  This is currently what works for me and is subject to change as my life and body change.

Was insightful for you?  Keep in mind that this did not happen overnight at all.  I grew up in a health conscious home and have been at this for over a decade. Furthermore, I strive to practice what I preach to my patients. 

My love of food keeps me excited to talk about it.  If you have any particular questions or would like me to do a post on a topic you want to know about, let me know below.

Until next time.

Blessings…