I get asked all the time what eating naked looks like. What do I eat? How much time do I spend in the kitchen? What’s a typical breakfast at the Floyd-Barry household?
Well, I thought I’d get naked with you all, and open the kimono so to speak. Here is a week (well, five days) in food exactly as I ate it.
Every single one of these meals is home-made. I ate two meals out at restaurants, and thought about including them, but that doesn’t give you any information on eating naked. And they were my 20% meals, so my ‘free for all.’ In this week that was one dinner and one lunch.
For each meal, I’ve listed the ingredients, how much time it took me to make the dish, and, if available, I’ve linked it to a similar recipe on this site so you can try it for yourself. You’ll see we use the principle of “make it once, use it lots”, which I talk about in the Cook Naked chapter of my book. The dressings and several of the bits and pieces I threw into salads were leftovers from the weekend. Doesn’t have to be fancy!
Disclaimer: foodie and health nut I am; photographer I am clearly not. The quality of these photos is shameful as they’re just snapped from my phone, but it’s good enough to give you a sense of portion size and what it looks like.
Day 1
This is how I start every morning.
A teaspoon of raw apple cider vinegar in a mug of hot water with a dash of cayenne. Wonderful tonic and it’s great for the digestion.
If you struggle digestively, try this a half hour before your meals.
Breakfast:
Portabello mushroom and zucchini sautéed in ghee, with scrambled eggs (also cooked in ghee), 1/4 avocado, big spoonful of cultured salsa, and a little bit of grated mozza cheese. Prep time: 8 mins
Ghee is clarified butter. You know those little bits of white that separate out when you melt butter? Those are the proteins, and they tend to burn. Ghee is the butter oil without those white bits. It’s good for use at high temperatures because it doesn’t burn as easily as butter. It’s used in a lot of Indian cuisine.
Lunch:
Big salad with romaine lettuce, fresh parsley, cucumber, celery, tomato, 4oz seared ahi tuna (leftover), 1/3 cup leftover mixed rice (TJ’s mix of long grain brown rice, black barley, & daikon radish seeds, soaked for 12 hrs, then cooked in homemade chicken broth with some butter and red pepper flakes added), umeboshi dressing (we made it on the weekend). Prep time: 5 mins
Dinner:
Steam-sautéed veggies (broccoli, cauliflower, kale, zucchini, carrot) topped with chicken breast sautéed in coconut oil, with marinara sauce (homemade on the weekend), a little bit of grated mozza, and some fresh parsley. Prep time: 15 minutes (would have been faster but I cut my finger chopping the zucchini)
Bed-time snack:
This is my favorite coffee substitute: DandyBlend (roasted chikory, dandelion, and barley root – seriously yummy). I have it with some raw cream and a couple of drops of stevia.
Order it here, or find a store that carries it.
Day 2
Breakfast:
Leftover veggies from last night (broccoli, cauliflower, kale, zucchini, carrot), reheated with a little coconut oil and then added eggs to make a veggie scramble. Prep time: 7 mins
Lunch:
Leftover salad from yesterday; little bit of quinoa (leftover from weekend); white fish with olive, sundried tomato, and pesto. Here’s where I get to cheat – my husband’s a chef and I get some of his leftover food from his kitchen. If I hadn’t had this, I’d have had the leftover chicken from last night’s dinner, which was also in the fridge. Prep time: 5 mins.
Dinner:
Mung bean noodles with tempeh, seaweed salad, cultured shitake mushrooms, and spicy cultured cucumbers. Hubby Chef James Barry added a little red miso to the noodles and sprinkled top with sesame seeds. We got the tempeh, seaweed, shitakes, and cucumbers from Dave’s Korean at the Culver City Farmer’s Market – all amazing cultured Korean dishes. Prep time: 8 minutes, just enough to heat the noodles.
Day 3
Breakfast:
This is one of my favorite in-a-hurry breakfasts. Most of the time required doesn’t involve you.
2 soft boiled eggs with steamed kale & cultured butter. Only thing missing was a big scoop of cultured veggies, but we’re out and the next batch isn’t ready until tomorrow. Prep time: 10 mins (mostly unattended)
Lunch:
This was more of a snack, since I was in a hurry and not really hungry. And I have to confess I ate it so quickly I forgot to photograph it, but I had eaten it a couple of weeks ago and thought it looked so pretty I took a picture of it. It was full-fat yogurt (organic) with homemade grainless granola and blueberries. Prep time: 2 mins
Dinner:
This was the most extensive meal I made all week: Hearty Miso Soup with onions, mushrooms, zucchini, grated carrot, kale, 2 types of sea weed, mung bean noodles & tamari gluten-free soy sauce. Prep time: 15 mins
Day 4
Breakfast:
Two pastured eggs scrambled in coconut oil with onion, mushrooms, zuchinni, kale, sundried tomatoes, and a little goat feta and parsley on top. Prep time: 10 mins
Snack:
An organic apple and the most amazing cheese. Can’t remember the name of it but it’s from Switzerland. I got it at The Cheese Store of Beverly Hills. Just discovered this place last week and fell in love.
Lunch:
Veggie scramble with nitrate-free salami, zucchini, mushrooms, and leftover rice. Little bit of parmesan cheese and paprika on top. Prep time: 10 mins.
That night we went out for dinner, so I’ll skip straight to day 5…
Day 5
Breakfast:
Ah, the green smoothie. A personal favorite of mine. Romaine lettuce, parsley, cucumber, celery, avocado, lime juice, and soaked almonds. Add water and a vitamix and you’ve got yourself a serious smoothie. (no sugar either!) Prep time: 5 mins.
That day I was treated to a delicious lunch out by a friend of mine, so we’ll go straight to dinner…
Dinner:
A big ol’ salad with reheated sliced lamb. Salad had romaine lettuce, lightly steamed broccoli rabe, grated carrot and daikon, 2 big scoops of cultured veggies, and umeboshi dressing. Prep time: 10 mins (lamb was reheated at same time as broccoli)
Do you have photos of your favorite naked dishes? Post them on our facebook page and let us know what you put in them!
