Fairly often, I get a question from a reader about exactly what I eat. Especially now, with my book The Love-Powered Diet: Eating for Freedom, Health, and Joy, coming out next month, this aspect of life is one I’m thinking of more and more. Here’s a question that came from a lovely woman named Lana a while back, and my response:

Question: Could you give me a sample of your food plan? I’m having a confusing time trying to decide what type of vegetarian food plan to chose. I’m already a vegetarian, so that’s not the problem. The problem is I can’t decide on whether or not to give up eggs and milk products. It makes like just a little more complicated, but if it’s worth it, I’ll certainly adjust. Do you do 3 meals a day with nothing in between, or do you allow snacks? It seems hard to keep it simple when you are vegan–there is a whole lot more cooking and preparation involved working with whole foods. – Lana, Iowa

Hi, Lana (and anyone else who’s wondering…) –

    As I read your questions, I was noting some phrases I don’t think in terms of anymore. I don’t really feel that I have a “food plan” although I suppose I do, nor do I think in terms of “allowing” snacks or anything else, since that seems more authoritarian than I like being with myself. I also chuckled about “a whole lot more cooking and preparation.” I don’t think of myself as cooking very much at all, although I enjoy it when I do.

    To answer you, then, as best I can, let me say this: I basically eat three meals a day, although I start with a glass of fresh juice before I go to the gym in the morning. Occasionally (maybe once or twice in a week), I’ll have something – a piece of fruit, a whole-grain cookie, half a Luna bar — at tea time in the afternoon if I’m feeling especially droopy. (In Ayurvedic medicine, three meals a day are recommended, with the caveat that someone with a Vata constitution, my type, can do better sometimes with a little something in the mid-afternoon.) I know a lot of systems recommend snacking or mini-meals throughout the day, but for someone like me, that puts too much emphasis on food. I also find that my digestion works better when there is time in between meals with nothing extra to tax the apparatus.

    For breakfast, if I’m home, I often have an oatmeal parfait or a soy yogurt parfait. That means I have the oatmeal or the yogurt and top it with fruits, slivered almonds or chopped walnuts, a little flax oil, and some toasted wheat germ. I might substitute Van’s frozen wheat-free waffles, again with some fruit and chopped nuts and little flax oil, plus a little agave nectar or real maple syrup. I always drink black tea in the morning, with some Rice Dream (an alternative to cow’s milk and soy milk). In warm weather, I might make a smoothie instead: soy milk or Rice Dream, fruit, flax oil, wheat germ. When I’m in writing mode and work all morning in a café I have a grande soy chai tea, no water, no foam. It is rich—definitely a meal and not a drink—and I find it quite a satisfying breakfast with nothing else. (It does contain sugar, which I know a lot of people avoid entirely.)

    Lunch is often soup (lentil, split pea, tomato, carrot-ginger, and potato-corn chowder are among my favorites) with maybe a spelt English muffin and hummus, some raw veggies, and a piece of fruit, or I heat up leftovers from dinner. I never like to keep leftovers any longer than this, or there’s no life force left in them. In summer, I’ll have salad instead of soup, but it’s a big salad and I’ll add garbanzos or other beans, sunflower seeds, and some steamed or roasted veggies so it is a meal that will last until dinner. I use an olive oil & vinegar dressing like Paul Newman’s.

    In the best of possible worlds, the midday meal would be the main one, but for us working folk, that’s difficult, so I do have a heavier dinner than is probably ideal, but I have scaled back on my dinner amounts somewhat and feel better because of it. In any case, I make sure to eat early, ideally 6:30, no later than 7. We’ll have some kind of entrée – my husband’s favorites are chili, veggie-burgers, and pasta (I usually choose a wheat-free pasta) with marinara sauce and vegetables – and a salad. Sometimes I make a “breakfast-dinner” and serve scrambled tofu, veggie-Canadian-bacon, toast or English muffins, and sliced tomatoes (when they’re in season) or grilled onions. Once a week or so, I’ll do something creative and actually use a cookbook, but this isn’t the time of my life when cooking is where my creativity comes out. I keep it pretty simple. And in the summer, we sometimes go raw for weeks at a time — just juices, fruit, salads, sprouts, and yummy raw “fancy” dishes from my collection of raw cook(less) books. (One of my favorites, Raw Food Made Easy for One or Two People, by Jennifer Kornbleet, is pictured here.)

    I also eat out quite a bit. Vegetarian restaurants are my favorite since the food is whole and I have a lot of choices. I like greens and salads the most in warm weather. William loves Italian food so we go to some Italian place once a week or so. That’s when I know I’ll be having white-flour pasta, and I try to keep that as the only time I eat white flour or, for that matter, wheat products which don’t seem to sit very well with me. Otherwise, I like Indian, Chinese, Japanese, Vietnamese, Thai, and Ethiopian restaurants. They have lots of vegetarian entrees. When I eat out, I seem to have the same parameters as eating at home: one plate. At a place with huge portions, we might share or bring home leftovers for lunch.

    Everyone comes to food choices from a different place. Because I suffered so much from binge-eating and related issues for the first three decades of my life, it is very important for me to have a close relationship with the Divine on everything related to food. I need for my life to revolve around God, my family, my work, and what I came to this planet to do. Food needs to be decidedly secondary. When I let the Higher Power take care of the food, I get to do the things I’m better at. It is apparently working and I am very grateful.