What we eat in a day! What chefs really cook at home every week

Food Friends: Home Cooking Made Easy

Ever wonder what chefs actually eat at home when no one’s watching What if “What I Eat in a Day” was honest, doable, and full of shortcuts you’ll actually use?

We’re breaking down what we really eat in a day—from breakfast and lunch to snacks and dinner. You’ll get a behind-the-scenes look at how we feed ourselves throughout the week, including the pro tips, comforting rituals, and tiny habits that make home cooking easier and more joyful.

By the end of this episode, you’ll discover:

1. How to create more ease and efficiency in your morning routine with two different approaches to breakfast
2. High-protein meals and on-the-go snacks that will get you through the day
3. Two honest sheet-pan dinner reviews: the one we’d make again, and the one that we’re on the fence about

Listen now for a behind-the-scenes peek, practical inspiration, and a fresh perspective on your everyday meals!

Links:

Day #1 -Sonya

• Breakfast - French press coffee, 2 jammy eggs, 2 corn thins topped with almond butter, sliced almond, goji berry, and walnut
• Lunch - Tuna salad sandwich on local sourdough, potato chips, sliced veggies + pickles
• Dinner - Sheet-pan turmeric chicken and crispy rice, with added mushrooms (made on a Great Jones sheet pan), with salad with tahini yogurt dressing (which works great with plain non-dairy yogurt too)
• Dessert - A bit of dark chocolate and tea

Day #1 - Kari

• Breakfast - mango smoothie
• Lunch - Leftover pasta from the night before: sheet pan eggplant lasagne, which was a combo of eggplant parm recipe and sheet pan lasagne recipe
• Snack - harvest whole wheat crackers, aka triscuits, and sliced cucumbers with everything bagel seasoning, and a beef stick
• Dinner - Alison Roman’s perfect buttermilk pancakes

Day #2 - Sonya

• Breakfast - Yogurt bowl with apple, raspberries, walnuts, almonds, goji berries, almond butter
• Lunch - Rice bowl with leftover sticky rice topped with tuna salad, pickles, lettuce, radish, and carrot
• Snack - One tahini rye chocolate chunk cookie from Sonya’s friend at Sweet Clover Baking
• Dinner - Crispy gochujang glazed tofu, steamed sweet potato with ramp butter, broccoli topped with tahini yogurt dressing, sauerkraut

Day #2 - Kari

• Breakfast - toast made on Adrienne’s “Communal Table” bread with smashed avocado and everything bagel seasoning from Thrive Market, and a cold sliced pear
• Lunch - Glow soup with a bag of Fritos
• Snack - Strawberry rhubarb streusel bar, which Kari made with teff flour and gf flour
• Dinner - Sheetpan crispy tofu and broccoli inspired by Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked)

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