It’s been well over a month since my last post - I spent most of August traveling, and most of September recovering. As someone who thoroughly enjoys cooking and cares a lot about what I put into my body, travel has huge potential to throw me off. This August’s trip in particular was partially spent in my empty-nester parents’ home, partially in the Hamptons for work, and partially in Manhattan leeching off my boyfriend’s accommodations. Don’t get me wrong - I was very well fed, but after a long trip, I was just craving some simplicity.
For the first few weeks, most of my meals looked like the above - incredibly simple, whole foods. Turkey burgers with breakfast, beef burgers for dinner, egg whites, salad greens, fruits, vegetables, cottage cheese, and plenty of avocado to round it out. My one and only priority was getting my body back in check - regardless of how boring.
After a week of what can only be described as keto lunchables, I started to diversify a little more and start re-introducing actual meals (rather than just collections of protein and roughage).
I’ve been eating a ton of salmon, thanks in no small part to THISBOWL, the Australian salad chain with a location not far from NYU’s campus. I ate it almost every day that I was in New York - it truly is one of the best salads I have ever had, with a perfect combination of creamy salmon and avocado atop crunchy shredded cabbage. I haven’t been able to make a salad quite as perfect at home, but not for lack of effort. Aside from my salmon salads, I’ve been falling back on a class salmon rice bowl. It is so hard to go wrong with cucumber, avocado, with a bit of homemade spicy mayo.
As we’ve moved into fall, I’m craving a bit more coziness, and football season has me spending most Sundays curled up at home, more inclined to indulge.
In the last 6 months, I’ve increased my red meat intake a lot, and it had major positive impacts on how I feel physically. My energy levels are the best they’ve ever been, my skin is clear, and I just feel better regulated. I frequently just enjoy a burger patty on its own, but I do enjoy a proper burger with a beer every now and then.
Although simple carbs like pasta provide very little nutritional benefit, food is about so much more than that. There is an unmatched kind of fulfillment that comes from eating a meal that you truly made from scratch - like the butternut squash ravioli pictured above, served with brown butter, sautéed apples, and some grated Pecorino Romano.
As much as I love the process of making a full meal at home, there is something just as ritualistic as going out to a favorite spot to pick up food on the weekends. I got up early on Sunday to hit Layla Bagels, where I grabbed a plain bagel with cream cheese, topped with figs and pomegranate seeds, as well as a vanilla latte and a slice of miso banana bread for later (spoiler: later came about 20 minutes after I finished my bagel). Their bagels are sourdough - great for gut health, and taste incredible.
This fall, I’m learning a lot about balance as a skill. I often think that it’s easier to go all in on one thing than it is to do different things in the right proportions. This is especially true when it comes to diet - in my opinion, it is way easier to only eat chicken and broccoli on loop, and much harder to find the right amount of indulgence without overdoing it. I’ve been striving to make meals that are satisfying while still prioritizing my long-term health.
I love butternut squash, so I started including it in my cooking rotation as soon as it hit the grocery store. One of my favorite meals was basil chicken meatballs with orzo and butternut squash - so comforting.
I’ve been all about avocado and other healthy fats lately, so this kale, avocado, and white bean salad has been a perfect lunch. I recently tried the original erewhon version of this salad recently, and I’ll admit, I’m still working to get mine as good as theirs.
Lastly, as I try to work my way through a bag of Dave’s Killer 21 Whole Grains and Seeds Burger Buns, I’ve been enjoying a lot of chicken burgers. It’s perfect with some avocado, some cucumber, and a bit of kimchi on the side.
Moving forward this autumn, I’m continuing to work on balance in all aspects; being choosy about when to challenge myself, and when to lean into impulse. I hope you’ll engage in the conversation.