07/22/2026
I’ve been asked a lot in the last several months, “What do you eat?”
The answer is probably less exciting than people expect.
Last October, my husband and I stopped drinking alcohol on a regular basis. We weren’t heavy drinkers, but having a couple of IPAs most evenings had become a habit. Once we cut that out, an unintentional consequence was that I lost weight quickly—so quickly that I actually had to work to put some weight back on because I looked like I had spent a few months in prison 😳
At the same time, we started cooking most of our meals at home, and that’s really when things changed.
Our nutrition philosophy is simple and mostly consists of the following:
Lean red meat and chicken
Tuna
Sweet potatoes
Full-fat Greek yogurt
Eggs
Whole milk
Fruits and vegetables
Sourdough bread
We also don’t shy away from healthy fats.
Real butter
Avocado oil or EVOO-based Mayo
Avocado oil and extra virgin olive oil
Cheese
Nuts
Dark chocolate
One thing we’ve become much more intentional about is avoiding seed oils and ultra-processed foods whenever possible. Is our diet perfect? Not even close. But we try to make most of our food choices from ingredients our grandparents would recognize.
We don’t count calories.
We don’t follow a trendy diet.
We don’t do detoxes or cleanses.
We simply focus on eating real food, cooking at home, and not being afraid of quality fats. The 3 pictures are from dinners we’ve made over the past several days.
Most of our grocery cart comes from the perimeter of the store, not the middle aisles.
The result?
Better energy.
Better sleep.
Better body composition.
And a way of eating that feels sustainable rather than restrictive.
The older I get, the more I realize that nutrition isn’t about finding the perfect diet. It’s about consistently making good choices that you can maintain for years, not weeks.