Every time I dive into the peer-reviewed literature, I am learning alongside my readers, tweaking my diet here and there, optimizing it for disease prevention and longevity. I personally eat three meals a day. I do not eat after 5 p.m. When I am home and have control over my meals, I try to eat whole, plant-based food, free from salt, oil, and added sugars. I walk on my stand-up desk treadmill for seven hours a day at 2 mph while I work. Here is what a typical day of eating looks like for me.
Breakfast (7 a.m.)
Groatnola, made with cooked buckwheat groats, rolled oats, mashed sweet potato, and pumpkin pie spice, served with 1 cup berries, 2 tablespoons ground flaxseed, 2 tablespoons pumpkin seeds, and a handful of raw walnuts.Lunch (11 a.m.)
A big bowl of vegetable miso soup, made with mushrooms, dark leafy greens, beans, a whole grain like purple barley, dried seaweed, carrots, celery, onion, garlic, ginger, white miso paste, black pepper, hot sauce, and sesame seeds on top.Dinner (3 p.m.)
Three-bean chili, made with kidney beans, black beans, red lentils, tomatoes, bell pepper, chili pepper, mushrooms, onion, garlic, turmeric, and other spices, topped with half an avocado and served with a side of kale sautéed in red wine.Dessert
Seasonal fruit, such as pomegranate.Drinks
Water, green chai, and hibiscus tea.This article was originally published in American Essence magazine.
