What we eat in a day! What chefs really cook at home every week

Ever wonder what chefs actually eat at home when no one’s watching What if “What I Eat in a Day” was honest, doable, and full of shortcuts you’ll actually use? We’re breaking down what we really eat in a day—from breakfast and lunch to snacks and dinner. You’ll get a behind-the-scenes look at how we feed ourselves throughout the week, including the pro tips, comforting rituals, and tiny habits that make home cooking easier and more joyful. By the end of this episode, you’ll discover: How to create more ease and efficiency in your morning routine with two different approaches to breakfast High-protein meals and on-the-go snacks that will get you through the day Two honest sheet-pan dinner reviews: the one we’d make again, and the one that we’re on the fence about Listen now for a behind-the-scenes peek, practical inspiration, and a fresh perspective on your everyday meals! Links: Day #1 -Sonya Breakfast - French press coffee, 2 jammy eggs, 2 corn thins topped with almond butter, sliced almond, goji berry, and walnut Lunch - Tuna salad sandwich on local sourdough , potato chips , sliced veggies + pickles Dinner - Sheet-pan turmeric chicken and crispy rice , with added mushrooms (made on a Great Jones sheet pan), with salad with tahini yogurt dressing (which works great with plain non-dairy yogurt too) Dessert - A bit of dark chocolate and tea Day #1 - Kari Breakfast - mango smoothie Lunch - Leftover pasta from the night before: sheet pan eggplant lasagne, which was a combo of eggplant parm recipe and sheet pan lasagne recipe Snack - harvest whole wheat crackers , aka triscuits, and sliced cucumbers with everything bagel seasoning, and a beef stick Dinner - Alison Roman’s perfect buttermilk pancakes Day #2 - Sonya Breakfast - Yogurt bowl with apple, raspberries, walnuts, almonds, goji berries, almond butter Lunch - Rice bowl with leftover sticky rice topped with tuna salad, pickles, lettuce, radish, and carrot Snack - One tahini rye chocolate chunk cookie from Sonya’s friend at Sweet Clover Baking Dinner - Crispy gochujang glazed tofu , steamed sweet potato with ramp butter , broccoli topped with tahini yogurt dressing , sauerkraut Day #2 - Kari Breakfast - toast made on Adrienne’s “Communal Table” bread with smashed avocado and everything bagel seasoning from Thrive Market , and a cold sliced pear Lunch - Glow soup with a bag of Fritos Snack - Strawberry rhubarb streusel bar , which Kari made with teff flour and gf flour Dinner - Sheetpan crispy tofu and broccoli inspired by Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @ foodfriendspod , or drop us a line at foodfriendspod@gmail.com!