As the founder of Galley Foods, a healthy meal delivery service based in Washington, Alan Clifford has spent a lot of time thinking about how to make healthy meals easy and accessible. When it comes to his own food journey, he’s also had to find a way to make eating well a goal for himself.
A firm believer that what you put into your body can greatly affect your health, Clifford says that he’s made some big changes in his diet over the years.
Breakfast
“This is my breakfast most mornings. RxBars are tasty and only contain four to five whole ingredients,” says Clifford.
Lunch
“For lunch, I try to eat either a salad or the lightest Galley option from the previous day,” say Clifford. “One of the big benefits of owning a food company is that I always have a good selection of healthy meals in the fridge.”
Dinner*
“When I’m not eating Galley, I go to restaurants that focus on seasonal whole ingredients and try to maintain my guidelines of limited gluten, dairy, and no sugar,” says Clifford. “I’ll splurge occasionally if the restaurant is known to have the best bread or really tasty pasta. And wine is a staple of my dinner regime—rosé when it’s hot outside, medium-bodied reds the rest of the year.”
*This meal was eaten on a different day than the previous two, but is typical of what Clifford would eat for dinner.
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.
