What Esther Ate Today

I subscribe to an anthropological nutrition paradigm (eating as our ancestors ate). My diet is omnivorous with both plants and animals. I eat nose-to-tail and don’t eschew fat. I love fermented foods and try to eat organically, seasonally, locally, and sustainably.

It’s been an evolutionary process with small changes over time. The food is simple and delicious. This method of eating helps me feel energetic throughout the day without crashes, cravings, or caffeine. My hormones are well balanced and my brain is online.

My clients fret about the price tag, but I can testify that I spend less because it’s cheaper locally and I rarely eat out. I also view nutrition as my primary healthcare and it’s the most important item in my budget.

Breakfast – 

• Avocado toast
  • 1 piece of local, organic sourdough bread
  •  ½ avocado
  • 2 backyard eggs fried in butter
  • Everything Spice blend and Baja Gold salt

Around 10 a.m. on work days I indulge in a 12 oz Swiss water processed decaf with half and half from The Human Bean.

Lunch – 

• 2 c Butternut Bisque made with bone broth and raw milk
• 2 c kale salad with roasted beets, butternut squash, Brussels sprouts, and candied walnuts
• dressing: olive oil, balsamic vinegar, mustard and pepper

I indulged in a glass of organic red wine while making dinner.

Dinner –  

• 2 baked chicken drumsticks with herbs and spices
• ¾ c potatoes cubed and fried in bacon grease
• ½ c Curtido
• 8 oz raw milk

While I do not count calories, I analyzed today’s menu for educational purposes –

• • Kcals:1,969
  • Prot: 88 g
  • Fat: 83 g
  • Carbs: 152 g