I have had several readers ask me, “What do you eat? What do you buy?” And what a great conversation starter because it shows what the Equilibrium Diet looks like once “equilibrium” has been reached (physical at least) and how things change. My purchases and meals are identical in many ways to when we first began this lifestyle in 2010, and they are different too.
What hasn’t changed:
- We only eat meats, nuts and seeds before 2pm.
- We only eat fruits and heavy carbs after 2pm.
- We consume fermented drinks like kombucha, jinn, and water kefir daily.
What has changed:
- The amount of food we eat. We eat very little compared to when we first began this diet and compared to “normal” American diets. Our digestive systems have become VERY efficient; when we eat something, we are getting a LOT out of it—whereas, the Standard American Diet offers LOTS of stuff to eat, but very few nutrients. This shows up in the portion sizes of our breakfasts and lunches and our lack of desire to have more than fruits and veggies for dinner most nights.
- Eggs have come in and out of our diets through the years; today we eat only free-range ducks eggs. (This is because chicken eggs harbor a LOT of viruses. Anyone with autoimmune symptoms should avoid chicken eggs because you are just reintroducing more viruses to your body each time)
- We eat small amounts of honey, maple syrup and agave, whereas for the first year of our dietary changes, we didn’t have anything sweet but blackstrap molasses.
- I am much more aware of phytic acid today than I was seven years ago. When you are pushing the bounds of health, you want to have as many minerals in your system as possible and phytic acid works against you. So I use a gluten-free sourdough starter for almost all of our bread “kneads” today, from pizza crusts and cornbread, to my daughter’s favorite—gingerbread.
- We eat some pork bacon today. For the first 5 years, we didn’t eat any pork. Today our digestive rigor seems to be high enough to handle small amounts of pork when consumed with fermented foods (kimchi, kombu Cha, sauerkraut, etc.)
- Occasionally, I eat a gluten-free bagel with goat cream cheese (usually fermented/sourdough with half nut flours so it doesn’t have the carb impact “normal” bread would) because I like it and it’s easy. These are also usually the days when I am processing something BIG and OLD emotionally. When you don’t eat meat at night, the liver cleans and clears every single day.
A week of meals for us would look like the following (I almost always make enough for leftovers so we would eat each meal for at least two mornings).
- Chicken enchilada casserole with goat cheese & nut/fudge bars (5+ sources of protein, and at least 2 veggies—green peppers and spirulina)
- Kale and Carrot Salad with Goat Cheese, almonds and bacon (3 sources of protein, 4+ veggies)
- Organ meat hamburgers made with onions and peppers, served with goat cheese on sourdough nut bread. (4 proteins, 2+ veggies)
- Easy Day: Bacon and goat cheese, sliced peppers and cucumbers (2 proteins, 2 veggies)
- On chicken enchilada days, I’m usually too full to eat lunch so I end up eating fruit at about 3pm for a snack.
- I typically eat leftover kale salad for lunch (what can I say, I’m addicted)
- And other days I will have sugar-free organic peanut or almond butter on homemade sourdough bread. The sourdough bread is extremely filling, satisfying, and YUMMY.
- Sourdough pizza with bacon or turkey pepperoni, tomatoes, basil and goat cheese
- Mac’n cheese with goat cheese and gluten-free pasta
- The kids will eat organic beef hotdogs, goat cheese and cucumbers and peppers
For dinner (if we eat it):
- Frozen veggie and rice stir-fry
- Vegetarian Pizza (no cheese)
- Slow-cooked greens and garlic
- Apple crumble
- Sourdough pancakes
- Sourdough gingerbread
I used to eat a decent amount of mac’ n cheese and heavy cheese for dinner and it’s just too much for me now. I wake up with an angry liver (bad taste in my mouth, sluggish feeling), so I try to stick to just fruits and veggies for dinner, nothing too heavy which keeps my liver happy.
I go through phases: sometimes I’ll make a ton of sweet potato fries and baked potatoes (in the fall), and other times (like now) we’ll be eating a ton of goat cheese in mac’n cheese and pizzas. The foods we consume really do cycle with the seasons—it’s winter time now, so we are eating a ton of fatty cheeses and slow-cooked greens with garlic and bone broths. Last night, we had oranges for dinner and then slow-cooked greens.
My last weekly shopping list was practically identical to the following (this would cover the entire week and snacks with the nut fudge if desired—this is more than enough food for 2 adults and 2 children):
- Lemons (for kale salad’s honey mustard dressing)
- Olive Oil
- 3 pounds chicken thighs
- 1 pack corn tortillas
- 2 jars green salsa
- Buckwheat and teff flour for sourdough starter
- Seasonal fresh fruit (right now, oranges and grapefruits—they aren’t local, but try explaining that to a 4 and 2-year-old)
- 3 packs of uncured bacon
- 1 pound ground organ meats + 3 pounds ground 80/20 hamburger
- Bag of onions
- 2 bunches fresh kale
- 1 pound carrots
- 2 tomatoes
- 3 cucumbers (kids lunches)
- 3-4 peppers (kids lunches)
- 1 pack organic beef hot dogs (kids lunches for 2-3 days)
- 2 goat cream cheese
- Canned tomato sauce (for pizza)
- Mozzarella goat cheese (for pizza)
- Organic peanut butter
- Organic butter
- 1 pack gluten-free pasta (for mac’n cheese)
- 2 duck eggs (for mac’n cheese)
- 16 oz goat cheese (for mac’n cheese)
- ½ lb slivered almonds (for kale salad and nut fudge bars)
- 1 jar coconut oil (for fudge)
- Tons of greens (kale, collards, mustard, turnip)—my kids love these in the slow-cooker
This isn’t accounting for staples I have on hand like raw unheated honey, agave, spices and herbs, tea and sugar (for my kombucha scoby and sourdough starter–the only thing that eats sugar and benefits from it are bacteria and yeasts).
Looking at this list and thinking back over the last four years, the one thing I would change (and am focusing more on now), is getting back to including at least 3+ vegetables with each meal. We did this for over two years, and it is so important because it “buffers the proteins” and provides extra enzymes to help properly breakdown the proteins. Without buffering the proteins, the spleen and spleen energy can weaken. We have mitigated this some with what I call “spleen cleans” which is just very large amounts of chlorophyll in short periods of time. But for equilibrium, that chlorophyll needs to be provided to the spleen on a daily basis (via veggies). And the spleen is all about soaking in the sweetness of life and in Chinese medicine, the emotion “worry/no worry”, so of course, when we try to take the short-cut because we are “busy, busy, busy” and not invest in our health as much as we should by prepping those veggies for breakfast and enjoying the meal slowly, the spleen energy is the first to be effected.
Make breakfast the priority; proteins before 2pm; fruit after 2pm; buffer with veggies!