Food Diaries: How Jamie Higdon of Chesapeake Holistic Eats for a Day

The founder of the nutrition-consulting company shares what keeps her fueled on an average day.

Jamie Higdon is a holistic practitioner at Chesapeake Holistic Natural Health Center in Annapolis, where she and her team provide nutrition-consulting services. Says Higdon, “I work with busy, active people to help them figure out how and where healthy can fit into their already-hectic lives.”

Higdon is no stranger to a hectic lifestyle. On top of her day job, she’s a yoga instructor and the author of the cookbook A Taste of Chesapeake Holistic. When she’s not working with clients, you’ll find her in the kitchen, providing private in-home cooking lessons. Read on to see how she fuels during a typical day.

Breakfast: “After a little bit of stretching, I was awake enough to safely operate a stove. Today it was for a fried organic egg with Sriracha (I don’t eat much without it!), greens sautéed in premade garlic oil, and shredded sweet potato, which I topped with salsa. I had a lot of clients in the morning, and I knew it would be a while until I ate again, so I threw on a couple of plantain chips and some leftover homemade hummus. Add a cup of organic coffee with coconut cream, and voilà! I was a whole new person.”

Lunch: “Fortunately, my schedule sometimes allows for a quick lunch at home. I made tuna salad with homemade mayonnaise earlier in the week (I always make leftovers!), which I put on top of organic salad greens with some sliced avocado, extra-virgin olive oil, and tangerine-balsamic vinegar. I knew I would be going to the gym in a few hours, so I wanted to be sure I had something that would digest easily but still fill me up. (I tend to function better when I don’t snack.)”

Dinner: “After the gym, I needed something quick, healthy, and protein-rich. I tossed some frozen wild-caught shrimp in a bowl of water to thaw and quickly chopped some sweet potatoes (while still in my gym clothes!) for fries before jumping in the shower. While the fries baked, I sautéed the shrimp in my cast-iron skillet with garlic, onion, and peppers seasoned with chili powder, cumin, and garlic powder. It was done in about 15 minutes, and I chopped up some avocado while the fries finished.”

Dessert: “We normally reserve these little gems for our clients, but I found one at the bottom of my bag after working a health fair a few days ago. I don’t normally snack much at night, but the size was perfect.”

Disclaimer: The Food Diaries series is intended to be inspirational and is not an endorsement of each individual’s diet.

Are you a local health, fitness, or nutrition expert with a love of food? E-mail to find out how you could be featured in our series.

Get Our Health Newsletter

How to stay fit, eat smart, and live well in Washington.

Or, see all of our newsletters. By signing up, you agree to our terms.