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What She Eats: Rochelle Bilow

Rochelle Bilow is the beautiful, brilliant chef behind her book, The Call of the Farm. With cooking and farming experience, a degree from the French Culinary Institute in Manhattan, and a love for yoga, Rochelle is doing it all and inspiring all of us in the process. She currently works for Cooking Light Magazine and MyRecipes, but her busy workday doesn’t stop her from making homemade healthy meals and enjoying a balanced life. Here’s what Rochelle told us she eats in a typical day:

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Pre-Breakfast

The first thing I must do upon waking up every morning is have a mug of hot water with lemon. I actually make it so hot that it makes me quiver in fear as I bring it to my lips. Also, I put a lot of lemon, not just a squeeze. I drink that to help keep things moving because “keeping things moving” is the biggest struggle of my digestive life. After that, my boyfriend and I go for a walk around our neighborhood in Birmingham, Alabama. I love it because it’s humid and hot as hell. By the time we leave the house for our walk at 6:45, it’s already 70 degrees. Our neighborhood is filled with hills, and it makes for a nice quickie workout.

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I’ve never admitted this in public before, but I’m truly, completely worthless at making coffee. I screw it up every time, and it’s really quite sad. I don’t even try. I hit up my favorite café in Birmingham, Octane, for my morning fix. It’s either an iced almond milk latte or a black batch brew.

 

Breakfast

I like to eat breakfast at my desk. It’s a nice ritual while I read the news and send a few personal emails before diving in to my workday. I crave whole grain-y things in the morning, and will typically do my homemade buckwheat savory granola (olive oil, just a tiny bit of honey, egg white for protein, cinnamon, oregano, and black pepper). I’m all out of that, though, so today it was Grape Nuts with unsweetened coconut-almond milk. I also drink two cups of hot turmeric-licorice tea throughout the morning, along with a ton of water.

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Mid-Morning Snack

I’ll sometimes eat a mid-morning snack that gives me a little protein and fat. I’m really into Noosa yogurt, because it’s the most deliciously creamy tub of goodness in all the land. I’ll often do half a container of their honey flavor, fancied up with a drizzle of toasted sesame seed oil and a sprinkle of sea salt.

Lunch

I cook and pack my own lunch most of the time. I usually bring some bitter greens, herbs, plant-based protein like chickpeas or nuts, roasted veggies, and possibly some cooked bulgur wheat or rice from past dinners.

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I have a gigantic salad bowl at my desk that is actually supposed to be used as a serving bowl. Today I tossed raw collard greens and purple daikon radish in a sesame-ginger vinaigrette. Then I felt kind of sad that I was just eating collard greens and radishes, so I added a blob of tahini on top. I always tell myself I am not allowed to eat raw hardy greens like kale or collards because they destroy my already-limping-along digestive system, but every once in a while I let myself indulge my naughty desires. After lunch, I had two Gin Gins ginger candies, which are amazing, and which I would go to the ends of the earth for. Their ginger-hot coffee flavor is so unique and awesome.

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Work Snack

For a mid-day break, I cracked a kombucha and wished I were still at the beach, where I was yesterday, drinking tequila and grapefruit juice and inhaling salt from the edge of the cup like a deer at a salt lick. My favorite kombucha as of late is Health-Ade—their matcha-cold brew flavor (yeah, for real) is weirdly delicious. At around 4, I ate an orange and drank a lime La Croix.

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Yoga

I haven’t found a go-to yoga studio here in Birmingham yet, so I’m not in the routine of hitting up a class after work. So I just head home, put on a Prince record and do what I call “DWTFYW” yoga. (Do whatever the f*** you want!) I practice and jam out next to our giant picture window for about an hour. Our neighbors already think we’re insane. Full disclosure, I also opened a can of Underwood rosé during my practice (DWTFYW, right?) and kept sipping on that while I prepped dinner.

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Dinner

I eat meat once or twice a week, and it’s usually at dinner if I do. Lately, I’ve been sautéing loose chorizo sausage or ground lamb, and piling it over greens with herbs and a vinaigrette made with California Ranch olive oil, nut butter, lemon juice and zest. I almost always roast veggies (sweet potatoes for the win) and slice half an avocado on top for good measure. See, everything can be a salad if you want it to be.

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Dessert

For dessert, I like to make a little dessert bowl, which are full of random delights: a square of dark chocolate, toasted coconut chips, sesame sticks, candied ginger, granola, raisins, dates, and what not. They taste better in cute bowls- that’s a scientific fact.

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Before bed, I chug a glass of water with magnesium powder and take Chaste Tree Berry, Evening Primrose, Ashwagandha, and Valerian tinctures. Then, it’s lights out!

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