I’ve had pretty great success with my daily routine so far, but I haven’t really gone into much depth describing what I keep on hand. The key for me is to be sure I have things in the fridge and pantry that I can access quickly.



Breakfast for me is so ingrained into habit that I don’t have to think about it — which is great because mornings are the craziest times around this house. I wake up about an hour before everyone else and make myself a cup of coffee (add in Inositol and collagen protein supplements, then a splash of heavy cream). I then take care of the animals, make sure everyone has their lunches ready and review my exercise plan for the day. If I have oatmeal muffins I’ll eat one before going to the gym, otherwise the cream in the coffee keeps me going until around 10 a.m.

turkey rolls: high fiber wrap with mayo, cheese, turkey and spring mix. Cream cheese on one edge to hold it together


Lunch is hardest because when I run out of my go-to ingredients I just scavenge. My go-to lunches are:

  • tuna + mayo + cucumber boats
  • mixed green salad with nuts, a crumbled cheese and balsamic or Italian dressing
  • low-carb wrap with mayo, cheese, turkey and a big handful of mixed greens. Cream cheese holds it together on one end.

apple “chips” with chunky peanut butter


I’ve weaned myself off Cheese Nips, and my nightcap of warm milk is gone. Most of my snacks are in that brunch window of 10 a.m. to 2 p.m. when lunch just didn’t cut the mustard. Some of my favorites:

  • handful of roasted, lightly salted almonds
  • apple “chips” with chunky peanut butter

And because I have grown complete sick of plain water all day, every day, I’ve started switching that up. A weird but satisfying combination is a lemon wedge and a teaspoon of chia seeds. I don’t really taste the chia seeds, and it keeps the kids out of my water bottle because they say it looks like bugs floating around.