My Diet When I’m Home in NYC

Your diet plays a huge role in how your body looks, and responds to your workouts. If you want to make a change in your body, exercise alone is not going to suffice. I don’t believe in ‘dieting’ and depriving yourself. The way you eat should be a lifestyle, and you should not have to count calories and have ‘cheat’ days. If you want ice-cream, then have some. But not every day. and when you do indulge, try to choose the lesser of evils. For example, If I want to have ice-cream. I will have the smallest size and I’ll leave off the toppings. If I want to eat pasta, I’ll split it if it’s a large portion, or I just won’t have any appetizer or dessert with my meal. Depriving yourself leads to bingeing and overeating. Of course when I’m traveling my diet different, but I always apply the same principle of balance no matter where I am.

I follow a Pescatarian diet, consisting of mostly fish, veggies, legumes, and grains. This doesn’t mean that I promote this diet in any way, I just know what works for me. I believe we should eat for our blood type, and some types should include meat in their diet. However, eating red meat makes me feel heavy and sluggish, so I avoid it.

This is what my typical diet looks like during the week:

In the morning I’ll have an almond milk latte (or iced coffee) and a smoothie either right when I wake up or after I work out. My usual smoothie contains half a scoop of Vega One protein powder in Vanilla, 1 tsp of hemp seeds, 1/2 tsp of green tea powder, half a banana, 1 date, 1 cup of almond milk, a handful of spinach, and 2-3 ice cubes.

If I’m really hungry and a smoothie isn’t going to cut it, I’ll scramble 2 eggs and 1 egg white, with a handful of spinach, and about a tablespoon of tomato sauce. Sometimes I blend the spinach and raw eggs before scrambling them to make ‘green eggs’. I’ll pretty much scramble my eggs with any leftovers I have from dinner. And I usually cook with ghee.

I also love to incorporate fresh juices into my routine to boost my vitamin intake. I’ll have a fresh juice typically on an empty stomach either in the morning before I eat anything or sometime before lunch so that my body absorbs the nutrients better. My go-to is a green juice with spinach, kale, celery, lemon, parsley and ginger. I try to have this as often as possible, usually 2-3 times a week.

For lunch I usually have a salad with either mixed greens or kale, protein (tempeh, or salmon), avocado, garbanzo beans, red onion, corn with oil and vinegar dressing. or I will have a sushi roll with salmon or tuna, avocado and cucumber.

Green Smoothies and tempeh kale salad at The Butcher's Daughter in NYC
Green Smoothies and tempeh kale salad at The Butcher’s Daughter in NYC

Quick at-home recipes:

If I’m not going out to eat for dinner, my favorite meal to make at home is broiled filet of sole. Sole is a light white fish that is a good source of protein, low in fat, and rich in many vitamins and minerals.

You need:

  • 1 filet of lemon sole per person
  • olive oil
  • bread crumbs
  • 1 clove garlic
  • white wine (for cooking)
  • crushed red pepper
  • 1/4 lemon
  • parsley
  • salt & pepper to taste

I wash the filet under cold water, and then I brush both sides lightly in olive oil. On top, I sprinkle italian bread crumbs, 1 clove pressed garlic, a dash of white wine, crushed red pepper, juice from 1/4 lemon (I leave the rind in the pan), a dash of salt and pepper, and fresh parsley. I broil on low for about 7 minutes or until the fish is white all the way through. I’ll usually steam some broccoli to put in the pan with the fish to broil as well.

filet of sole
Filet of Sole before it goes in the oven

Another easy recipe I make often is Tofu Shirtaki noodles with tempeh and veggies. Tofu Shirataki noodles are a light alternative to regular noodles with only 20 calories in the whole package! You can find them at most health food stores, including Whole Foods. Tempeh is a fermented soy food with many probiotic benefits. It’s a great source of protein. This recipe serves two people.

You need:

  • 1 package Tofu Shirataki noodles or Miracle Noodles if you’re allergic to soy  (drained and washed)
  • sesame oil
  • 9 oz of broccoli florets (about 3/4 a bag)
  • 1/2 package tempeh- about 4 oz (I use Lightlife Flax) sliced short way into thin slices
  • Braggs liquid aminos (soy-sauce alternative)
  • Sriracha (optional)
  • pinenuts (optional)
  • 1 egg (optional)

First, I put just enough water in the pan to cover the bottom. Then, I heat the water on medium-high and add the broccoli florets. I cover and let the broccoli steam for a few minutes until it turns bright green and then I uncover and let it cook until all the water is evaporated. Then, in the same pan (or a different one if your pan is too small), I heat a quarter size of sesame oil and add the tempeh strips. I cook for about 3 minutes on each side, adding a splash of Braggs and Sriracha for flavor. once the tempeh is a little brown on each side, then I stir in the noodles. I add a splash more of Braggs and Sriracha. Sometimes I scramble 1 egg and mix it in, or I add pine nuts. Cook until noodles are hot and then serve.

Tofu Shirataki with tempeh and veggies
Tofu Shirataki with tempeh and veggies

This is what a good day looks like for me. I definitely have days when I have a Shake Shack ‘Shroom Burger’ for lunch. And I most definitely will have pizza or pasta occasionally. It’s okay to treat yourself sometimes, just remember to balance it out.


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Please make me “Tofu Shirataki with tempeh and veggies” sometime!

My arm looks really tiny in that Butcher’s Daughter pic 🙁

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