Take a quick scroll through Sarah Schutz’s Instagram or blog, and it’s easy to see that she knows her way around a colorful food palate. Her blog, The Cutting Veg, emphasizes plant-based recipes, and though Schutz doesn’t call herself a vegetarian, she cooks a lot of vegetarian-friendly foods.
“I grew up on the shore in southern New Jersey, a state affectionately known as the Garden State. I had access to fresh fruits and vegetables right from the farm and seafood fresh off the docks. Cooking and eating such fresh and delicious food was a privilege I now recognize is not innate to others’ experiences,” says Schutz. “I seek, through my blog and Instagram account, to make healthy living accessible to all types of people. I am constantly looking for new and innovative ways to elevate seemingly boring ingredients while at the same time make cooking at eating healthy approachable and fun.”
From avocado toast to stuffed sweet potato with herb salad to salmon with kimchi, Schutz has a knack for making the healthy stuff look tasty. Below, she what a typical day in her diet really looks like.
Morning Matcha
“I usually do not eat anything for the first few hours of the morning. I have been trying this thing lately where I give my digestive system a break for at least ten hours,” says Schutz. “After hitting the gym, I love to check out the farmers market. My personal favorite is the one in Dupont Circle….This morning, I pick up ramps, asparagus, apples, cucumbers, and some spicy kimchi from Number 1 Sons. Ever since I moved to DC, I have been addicted to Number 1 Sons kimchi. I snacked on some of the kimchi as I head home. When I get back to my apartment, I make myself a cup of matcha green tea. I am trying to kick an addictive coffee habit, and I find matcha does the trick. I typically add a scoop of collagen, some almond milk, and blend it up. It makes for the frothiest latte!”
Breakfast
“After my matcha fix, I usually have a smoothie. I love to eat my smoothies out of a bowl because I like to pretend I am eating soft serve for breakfast,” says Schutz. “My favorite smoothie recipe as of late contains frozen cauliflower, frozen spinach, frozen pineapple, frozen banana, avocado, protein powder, cottage cheese, matcha powder, and flax milk. I top it off with almond butter, granola, and fresh berries.”
Recipe Testing
“I like to test my recipes on Sundays mostly because I am not working, and it usually doubles as meal prep throughout the week,” says Schutz. “This week, I perfected a salad/hummus plate that works really well for a quick lunch or as an appetizer. Not to mention it screams spring! I snack on some extra hummus with some grain-free tortilla chips and cucumbers while I test and shoot.”
Coffee Break
“I head down to the coffee shop to do some work on my blog,” says Schutz. “I rotate between five to six different shops all around DC. Each has their own vibe, so it depends really on my mood. Today, I stopped into Compass Coffee in Chinatown. My go to is usually a very dry almond milk cappuccino. I love to sip on this while I type up recipes and edit photos.”
Afternoon Ice Cream
“I had plans with a friend later in the afternoon to meet up for ice cream. I walked off the cappuccino on my way to Ice Cream Jubilee off of 14th Street,” says Schutz. “I fully believe that the best diet we can give to ourselves is one based on whole foods with real ingredients. That’s why I feel no guilt about eating foods like ice cream, especially when I know all of the ingredients are all natural. After testing many samples, I finally settle on a scoop of Dark and Stormy (rum and ginger ice cream with candied ginger bits) in a cone. It was so good!”
Dinner
“By the time I get home, I am so hungry,” says Schutz. “I quickly throw together a bowl of odds and ends I have saved from meal prep this morning. I love how bright and colorful this bowl is. Not only does it look beautiful, but it means there are plenty of micronutrients in there. This bowl has zucchini noodles, soba noodles, spiralized roasted carrot, cabbage, arugula, roasted Brussels sprouts, a fried egg, and peanut sauce. I usually eat this as I catch up with my parents or a friend on the phone.”
Late Night Snack
“I like to read at night and usually, I always have two companions with me for late night snackage. Tea is always necessary. I have a whole shelf dedicated to tea in my apartment. I have loved the Aloha Sleep tea lately. Chocolate has always been my weakness so the Trader Joe’s Sea Salt & Turbinado Sugar Dark Chocolate Almonds usually make an appearance,” says Schutz.
Have a Food Diary you’d like to share? Email ccunningham@washingtonian.com.
Consult with your doctor before beginning a new diet. Washingtonian does not endorse any diet without the supervision of a medical professional.
Caroline Cunningham joined Washingtonian in 2014 after moving to the DC area from Cincinnati, where she interned and freelanced for Cincinnati Magazine and worked in content marketing. She currently resides in College Park.
