Recipes

What I Eat in a Typical Day

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Intro:

The 3 questions I get asked most frequently as a personal chef are: “Do you feel like cooking for yourself and your family when you get done with work?”, “How do you stay so skinny working around food all of the time?” and “Do you eat the same gourmet food that you cook for others?”

I am writing this blog to reveal my deepest darkest secrets about my personal relationship with food. Cooking is my passion and my purpose in life.. I rarely have days where I do not “feel” like cooking. Cooking drives my soul and creative being. It calms me, inspires me, and nurtures me. Now, let's get to the nitty gritty answers to these questions everyone is dying to know…

Question #1: Do you feel like cooking for yourself and your family when you get done with work?
My answer: "I usually always cook for myself and my husband after work. The only time I do not want to cook is on days I get back from a long trip cooking for a client family vacation or a women's retreat for a week."
Question #2: "How do you stay so skinny working around food all of the time?"
My answer: "I stay moving most of the time, I get plenty of rest, I eat pretty healthy for the most part, but I do indulge in moderation. I do yoga almost daily and either walk, mountain bike or lift light weights 2-3 times a week. Most importantly, I work hard to keep my stress levels down and my mental state healthy. Keeping a good balance in my mind, body and soul seems to work well for creating a healthy lifestyle."
Question #3: "Do you eat the same gourmet food that you cook for others?"
My answer: "I like to think we eat very gourmet food compared to a typical family. I put the same emphasis into cooking at home as I do for my clients. I choose quick simple meals that are still well balanced and delicious. We typically eat a protein, veggie, and either starch or a side salad. Once or twice a week we have fun and make nachos or gluten free pizza. We rarely eat out and I think this really contributes to keeping a healthy diet."
Here are some photos of what I cook at home:
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My Rituals

Ritual #1: Fuel
As far as my daily food routine goes, I never have the same foods everyday. I love variety and change in all facets of my life! There is one thing I always have daily, and that's my super coffee. Here is the recipe for creating my super morning coffee blend:

Super Morning Coffee

Ingredients
  • 8-12 oz. dark coffee brewed
  • 1 tsp. MCT oil powder
  • 2 Tbsp. collagen powder with added protein
  • ⅛ cup any creamer you prefer (I use vanilla almond milk creamer)
  • ½ tsp turmeric or matcha powder
Instructions
  • Pour your brewed coffee into a mug.
  • Stir in the mct oil and collagen
  • If you have a frother, froth the cream mixed with the turmeric. If you do not have a frother, just stir in the cream and turmeric.
  • For added sweetness, I do sometimes add a drizzle of raw honey as well.
Ritual #2: Vitality
About twice a week, I try to make a fresh batch of healthy juice that will last me a few days. I usually drink my juice in between breakfast and lunch or sometimes I fast for lunch and just drink juice. Juicing gives me an extra boost of energy, keeps my skin healthy, and adds extra nutrients to my day instead of always relying on vitamins to do the job. Below is my latest juice creation:
Kidney and Liver Flush Juice
  • 1 cucumber
  • 1 tomato
  • 2 carrots
  • 1 lemon
  • 1 orange
  • 2 stalks celery
  • 4 cups spinach, beet greens or kale
  • 2 red beets
  • 1 green apple
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Ritual #3: Having a well balanced dinner nightly

Dinner is the one meal my husband and I get to be together for most nights. I try to make sure to have a couple of meals to take home when I am meal prepping for other families. I also keep easy stuff on hand like individually frozen fish, deer burger and sausage that my husband hunts, gluten free chicken fingers, frozen veggies, and ready made cauliflower pizza crusts to help make busy days a little easier when coming home to cook dinner.

My Emeral Legassi toaster oven has made cooking meals for 2 a lot quicker rather than turning on a standard oven that seems to take twice the time.

Check out Emeral’s toaster oven

I will leave you all with one quick meal I prepare for dinner that is versatile and delicious!

Blackened Ahi Tuna with sauteed mushrooms and onions and store dairy free mashed potatoes

Ingredients
  • 2 ahi tuna, steaks or chicken breasts
  • 1 tbsp. Of your favorite blackening seasoning
  • Juice of a small lime
  • 1 jar of store bought pesto
  • 6 baby bella mushrooms, sliced
  • ½ a medium peeled sweet onion, halved and sliced
  • 1 package Idahoan dairy free or regular dried mashed potatoes
Instructions
  • Season your fish on both sides with blackened seasoning and set aside.
  • Heat a large frying pan to medium high heat. Add a little oil to the pan and saute the onions and mushrooms for about minutes until softened.
  • Push the mushrooms and onions to one side of the pan and add ahi tuna to the pan. Cook Tuna 1-2 minutes on each side. Turn you pan to the lowest heat while you prepare your mashed potatoes
  • Follow the mashed potato instructions on the bag. All you should have to do is measure and boil water, and add potatoes and stir. I like to add extra butter on mine.
  • To plate, put the mashed potatoes to one side of the plate, place the mushrooms and onions on the other side of the plate, then place tuna in the middle. Finish tuna with lime juice and a dollop of store bought/homemade pesto.
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Summary

I hope that my lifestyle inspires you to take action for yourself to live better and find joy in cooking. For more recipes, check out my 2 cookbooks I have available for purchase:

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