What We Eat in a Day! What We Really Cook At Home, Spring Edition

Ever wonder what private chefs actually cook for themselves when they’re tired, busy, craving comfort food, or stuck in a cooking rut?If your meals have been feeling repetitive lately, this episode offers a look at two real days of home cooking with new ideas to get you through the week. Through practical meal planning, freezer clean-outs, farmers market finds, and smart store-bought shortcuts, we share the kinds of meals we actually make on a regular day—approachable, flexible, and satisfying.By the end of this episode, you’ll:Discover make-ahead breakfast: including a new take on chia pudding, a prep-friendly frittata, and a whole-grain muffin you can bake in minutesLearn simple ways to rely on your freezer to get dinner on the table — all you need is a bag of dumplings and a bunch of greensFind out how lunch can come together in 10 minutes or less and still feel fresh and substantialPress play now for a behind-the-scenes look at what two food-loving home cooks actually eat in a week — and leave with ideas you’ll want to make right away!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Sonya Day #1Breakfast: Blackberry coconut chia pudding topped with fruit and almonds (blackberries and strawberries)Lunch: Jammy eggs, sauerkraut, fruit, veggies, sourdough crackers (Share crackers brand)Dinner: Berbere meatballs from NYT Cooking (unlocked), oven roasted sweet potatoes cubes with lemon rounds and onion wedges, spring salad with radishes and snap peasKari Day #1Breakfast: Breakfast brownies, a recipe I’m testing, but using this chocolate amaretti cookie as a starting point, subbing in oats, banana, dates, wheat bran, etc. Recipe forthcoming!Lunch: Beef kimbap from H Mart, dragon fruit, crunchy ramen chipsDinner: One-pan dumplings with kale by Ali Slagle from NYT CookingSonya Day #2:Breakfast: Millet muffin from Super Natural Every Day alongside a yogurt bowl with ground flax, pepitas, wild blueberries, goji berries, kiwiLunch: Spring chicken salad (with leftover chicken roasted chicken breast, sugar snap peas, scallions, celery stalk + leaves, mayo, whole grain dijon), strawberries, Bittman’s sourdough, simple green salad with lemon and olive oilDinner: Black bean soup + “all the greens salad” with lettuce, sugar snap peas, cucumbers, bok choy, mint, scallion in a sesame soy dressing Kari Day #2:Breakfast: <a href="https://podcasts.apple.com/us/podcast/can