Episode Description
Ever wonder what two former personal chefs actually eat in a day?
If you’re constantly asking, “What’s for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week.
In this episode, you’ll learn how to:
- Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morning
- Make lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads
- Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeat
Tune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!
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Links:
Day 1
Sonya:
Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.
Kari’s granola recipe is from Sony’as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipe
Lunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabi
Dinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)
Kari:
Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. Hale
Lunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout
Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )
Day 2
Sonya:
Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once cooked placed on yogurt with added dill and pepper, served with toast
Lunch – Herby tuna salad, winter citrus, pomegranate, mint salad, celery and kohlrabi salad with date and almond
Dinner – Shawarma chicken thighs by Sam Sifton for NYT Cooking (unlocked) (using this shawarma spiced blend, and bone-in skin-on thighs), served with roasted thyme carrots and parsnips from Food Network (honey is optional)
Kari:
Breakfast – Peanut Butter & Honey Cereal Bars from our Substack, using a combination of Grape Nuts and Rice Krispies, Kari froze the bites in individual snack bags, served with a smoothie with banana, dates, blood oranges, kohlrabi leaves, ice and full-fat Greek yogurt
Lunch: Saucy chickpeas with sour cream in a tortilla with cabbage on top (coming soon to our Substack!)
Dinner – Leftover pizza from Prime Pizza with radicchio salad topped with crispy panko breadcrumbs, toasted hazelnuts, and balsamic vinaigrette
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