Ever wonder what two personal chefs actually eat in a day? 

If you sometimes struggle with “what’s for breakfast…lunch…dinner?” let us help with realistic recipes that will make your home cooking easier! This week, we're divulging our everyday dishes and shortcuts that make daily cooking less of a chore and more of a joy. 

If you’ve ever fallen into a cooking rut or felt overwhelmed with feeding yourself, this episode is for you. By the end, you’ll:

1. Discover quick weeknight recipes that make dinner faster — from a classic vegetarian soup to a Slavic staple main dish
2. Learn strategies for meal prep and leftovers, like batch-making dressings, dips, and salads that hold up well in the fridge for days
3. Get excited to try a viral omelette for breakfast, a “snacky plate" for lunch, plus a comforting vegetarian pasta that comes together in under 30 minutes

Press play on this episode of and walk away with fresh ideas you can cook and enjoy today!

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This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from the South of France.

La Baleine’s Coarse Sea Salt is naturally crystallized by the sun and sea breezes, resulting in 100% natural, additive-free crystals with the perfect balance of texture and flavor. Larger than fine salt, these raw salt crystals dissolve quickly and give every dish a clean, bright, salty finish.

Even better, La Baleine’s time-honored harvesting methods help protect the extraordinary salt marsh ecosystem of Aigues-Mortes, home to over 500 species of birds and plants.

👉 Grab La Baleine’s Coarse Sea Salt Crystals here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the Mediterranean in your kitchen. Use code LABALRED for $1 off your order!

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Links: 

Sonya - Day 1

Breakfast:  Jose Andres omelet!, and French press coffee. Here’s the recipe for homemade almond milk 

Lunch: Snacky plate/Salad plate with fennel apple salad, baba ghanoush, feta, green salad with tahini (skip the sweetener), toasted almonds, grapes, pita bread

Dinner:A simple herb and garlic roasted salmon, fennel apple salad, quinoa (add 1 cup rinsed quinoa to pot of boiling water, boil for 8-10 minutes, drain, then place back in pot covered with a lid for another 10 minutes). 

Kari - Day 1 

Breakfast: Drip coffee set up the night before + part of Mac’s smoothie. 

Tasty smoothie tips: 

• Tart: lemon, lime, sour cherry juice, raspberries or sour cherries (fresh or frozen)
• Veggie: fresh mint leaves, spinach, cucumber (peeled/seeded), romaine leaves
• Sweet: banana, dates, honey
• Boost: hemp hearts
• Blend. Add Ice. Blend again. Add whole milk yogurt. Blend a little more and serve! 

Lunch: Sheet Pan Japchae leftovers - modified recipe with what was in the produce drawer and added roasted tofu to the mix. The sauce is pantry-friendly and pulls everything together. Add a drizzle of chile crisp or hot sauce!

Snack: Banana Nut Breakfast Bar

Dinner: Beluga lentil and swiss chard soup

Sonya - Day 2

Breakfast: Bircher bowl with added fresh berries, dried goji berries, and yogurt. French press coffee. 

Lunch: Jalapeno cheddar bagel Tabor Bread, leftover salmon, viral carrot ribbon salad

Dinner: Kotlete (turkey patties) and Sonya’s reel on how to make them, braised romano beans, baba ghanoush, pita, salad. 

Kari - Day 2 

Breakfast: Coffee

Brunch & Lunch: Zucchini basil frittata bites  

Snack: Crudites cut up in the morning + bag of Lesser Evil popcorn 

Dinner: Mushroom + pecorino pasta with chives 

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For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

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