Eating lunch at home.
No matter how healthy or unhealthy I am eating, one constant I’ve maintained in my relationship with food since my early twenties is this: I make my food myself.
Growing up, my family sat down to a homemade meal almost every single night. Even if it was just grilled pork chops and broccoli with cheese sauce, it was still something made in our home and a meal we shared.
My husband, Nic, grew up with the same tradition, so when we began blending our lives, cooking was one thing that worked seamlessly. We both valued it deeply.
Making and sharing homemade meals has continued to work for us no matter what season of life we’re in, mainly because most of the people closest to us value it too. When I first met Nic, the friends he spent most of his time with told me a lot about the kind of person he was. How that group of friends spent their time—together, in kitchens, around tables—was something I loved immediately.
His friends quickly became mine, and for the past seven years we’ve spent much of our time together cooking, eating, and sitting around a table—celebrating weekends, ordinary nights, and some of life’s sweetest moments.
Some of my earliest memories with this group include my best friend Haille and me cooking homemade potato soup for our boyfriends (now husbands) to come home to after a long day of hunting, our friend Steven gassing us out with hot peppers in his wok while making Thai food, and the Friday night staple when I first entered this tight-knit group: steak night—ribeyes on the grill, vegetables from the garden, charcuterie boards, and red wine.
Even when we aren’t with friends, Nic and I cook together. We do this nearly every night, and it’s something we’ll do with our daughter, Ayla, too.
When Nic and I first started dating, and I was often home during the day writing, I made him a healthy lunch to come home to on his work break. Somewhere along the way, as our jobs and lives became more stressful, I strayed from those lunches, and our dinners became less nourishing, too.
When I became pregnant with Ayla, I realized many of my symptoms were directly connected to the food I was eating. When I stopped eating what caused me pain—gluten, refined sugar, processed and packaged foods—and returned to simpler, healthier options, I didn’t just feel better physically. I felt better mentally. And I enjoyed eating again.
I never lost my love for cooking, even during some of the most challenging times in my life. But the food I was making wasn’t always helping me feel better.
I don’t count calories or follow a specific diet. I try to eat real, whole foods and listen to my body. Because I’m home with Ayla most days this summer, I’ve been enjoying taking my time to make and sit down to eat a healthy lunch.
Below are three lunches I’ve been loving lately—two sandwiches and one salad. There’s nothing fancy about them. I don’t know the calories or macros. I mostly eat intuitively and choose foods that make me feel good.
As a new mom, many days I feel like I’m eating to live. But part of the joy of my life has always been living to eat. If you’re a busy mom—or just busy in general—my invitation to you is simple: take a real lunch break. Make something nourishing and delicious. Sit down. Eat without distractions. Enjoy it.
Veggie Hummus Sandwich
Bread: Schär Artisan Baker 10 Grain & Seed Bread — tastes like “normal” bread, gluten-free, small slices (think European café portions).
Spread: Classic hummus — Sabra or homemade if you have the time.
Veggies:
Avocado — anti-inflammatory, healthy fat, adds creaminess
English cucumber — crisp, easy to slice, fits perfectly on sandwiches
Alfalfa sprouts — for crunch and nutrients
Cheese (optional): Full Circle Organic Mild White Cheddar — thin slices only
Extras (optional): Tomato, red onion, toasted bread
Sides (optional): Fresh fruit or Full Circle Sweet Potato Chips
Notes: Simple, fresh, and nutrient-dense. Perfect for a light lunch that fills you up without feeling heavy.
Smoked Salmon Sandwich
Bread: Schär Deli Style Sourdough — gluten-free, flavorful, holds up well to toppings
Spread: Organic Onion & Chive Cream Cheese — thin layer as a condiment
Protein: Smoked salmon — high quality, flavorful, stores well
Veggies:
Tomato — juicy, fresh
English cucumber — adds crispness
Extras (optional): Capers, lemon, fresh dill, or arugula
Notes: Inspired by bagels and lox, but makes a great lunch option. Simple, elegant, and full of protein.
Kale Greek Salad with Chicken
Protein: Chicken thighs — baked the night before with fresh herbs at 400°F for 25 minutes
Greens & Veggies:
Kale — massaged with olive oil and salt
Chickpeas — protein and fiber
English cucumber — crunch
Kalamata olives — briny flavor
Pumpkin seeds — crunch and nutrients
Cheese: Feta — crumbled
Dressing (optional): Simple olive oil + lemon or vinaigrette
Notes: Can be made ahead and stored in the fridge. Bright, fresh, and filling. Perfect for a lunch that feels special but easy to prep.
I don’t recommend copying my lunches or routines exactly.
Instead, I recommend sitting down with a piece of paper and asking yourself: What kind of nourishment would serve me best right now?
Start small. Choose foods that make you feel good. Take the time to eat them.
Caring for myself through food has been a way of caring for parts of me I once neglected. Now, making and eating meals at home feels like a quiet celebration of all of it.
More soon,
AJ
