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Food Diaries: How Weekly Greens Blogger Alicia Sokol Eats for a Day
The mom of two teaches barre classes and is training for the Army Ten-Miler. Find out how she fuels.
Alicia Sokol works from home as a photographer, food writer, and blogger, but that doesn’t mean she’s not always on the run. Each day the mother of two boys is out of bed before the rest of her family for a morning workout, training for this month’s Army Ten-Miler. Says Sokol: “The most peaceful ten minutes of the day are the moments when I’m home from my workout but no one is up yet. I sip tea and breathe before diving into the day ahead.” That day may include teaching a barre class in Georgetown, doing a photo shoot, or writing for her blog, Weekly Greens. “I created the blog Weekly Greens nearly three years ago to demystify the notion of cooking at home for busy people who like to eat fresh, healthy food.”
Morning drink: Herbal tea with lemon and water. “I ran 6.5 miles this morning. I hadn’t planned to run that far, but the gates of the zoo were closed due to the shutdown so I had to alter my route. I’m not hungry right after a run, but I try to rehydrate right away. I drank one glass of water and a cup of herbal tea with a slice of lemon. My favorite is Good Earth Original Sweet & Spicy.”
Breakfast: Banana almond butter muffin and 2 percent plain Greek yogurt with blueberries and raspberries. “Whenever I have overripe bananas, I make a batch of these muffins. They’re made with almond butter and coconut flour. Most muffins are nutritionally weak—like cupcakes without frosting—but these are actually made out of foods I’d otherwise eat for breakfast! I also had a bowl of plain 2 percent Greek yogurt topped with blueberries and raspberries. The combination of the protein and fat keeps me full until lunch. I usually eat my breakfast standing up while packing lunch for my sons and rushing around to get them out of the house on time for school.”
Second drink: Small cappuccino with whole milk. “DC has turned me into a bit of a java Joe. We have so many fantastic places to get expertly made espresso. I’m a regular at Tryst, Baked & Wired, and Flying Fish. This cappuccino was made by John at Baked & Wired. He always has a smile for me and pronounces my name correctly. That foamy heart on top lifts my spirits every time. The caffeine doesn’t hurt, either.”
Lunch: Warm grain salad with kale, arugula, roasted vegetables, and goat cheese and water. “Most days I work from home, writing, taking photographs, or both. On this day, I was photographing sweet potato carrot soup for a client. Making healthy lunches is one of the joys of working at home. I had this warm grain salad at Sweetgreen once. It was a seasonal special I couldn’t get out of my mind. I scribbled down the ingredients, and now it’s a regular in my fall/winter rotation. I cook a mix of sprouted rice, quinoa, and farro, then toss it with kale and sometimes arugula and add roasted sweet potato (which I was using in the soup anyway) and portobello mushrooms. Chopped red pepper and a little goat cheese add crunch and a creamy tang.”
Afternoon snack: Half a Honeycrisp apple with a heaping teaspoon of peanut-pecan butter. “Now that Honeycrisp apples are in season, I keep a load on hand. My kids love them for after-school snacks or the we-can’t-wait-any-longer-for-dinner emergencies that occur daily. I like to cut the apple in half, core it, and fill the hole with a generous blob of peanut-pecan butter. This one is made by Big Spoon Roasters. I hide it from my kids. They can have the Whole Foods brand.”
Afternoon drink: A bottle of Honest Tea Moroccan mint green. “I’m glad Honest Tea still makes this flavor! It’s one of the originals, I think. I like the glass bottle and the fact that it’s hardly sweet. It has just a little caffeine, so I don’t have to worry if I enjoy a bottle later in the afternoon.”
Dinner: Broccoli-stuffed pizza rolls, green salad with cucumbers, sweet potato carrot soup, and water. “From the time my kids were little, I have always made just one meal for the whole family. I never wanted to be a short-order cook. I like these stuffed pizza rolls because they’re full of veggies. I used store-bought dough and made the sauce with carrots, celery, bell peppers, and a load of tomatoes. This is the soup I photographed earlier in the day. My husband pointed out that it didn’t really ‘go’ with the meal, but we had it on hand. So we ate it.”
Dessert: A few heaping tablespoons of Jubilee fresh mint ice cream. “After the kids go to bed, I need a treat. Sometimes it’s a glass of wine or a square of dark chocolate. Today it was a few tablespoons of mint ice cream. I love the clean, fresh flavor of this ice cream. You can almost taste the mint leaves. The little flecks of chocolate are a nice touch. I hide this in the back of the freezer. Do you see a theme here?”
Disclaimer: The Food Diaries series is intended to be inspirational and is not an endorsement of each individual’s diet.
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