What We Eat In A Day! What Chefs Really Cook At Home, Fall Edition

What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home?

If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week.

By the end of this episode, you’ll:

1. Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli salad
2. Discover how leftovers and a few smart additions can help you cook once and eat twice
3. Find a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavors

Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week!

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SONYA DAY 1

Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge)

Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing

Dinner: Chicken piccata, garlic bread, Italian chopped salad

KARI DAY 1

Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too

Lunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slices

Snack: Dragon fruit and cucumber

Dinner: Mississippi Chicken stuffed into sourdough ciabatta

SONYA DAY 2

Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.

Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slices

Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens salad

For dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest.

KARI DAY 2

Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon

Lunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang

Dinner : Creamy pumpkin pasta with a pine nut gremolata on top

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