The other day a friend of mine was flipping through my cookbook and asked me if I'd write a post about what a normal Paleo food day and/or week looks like for me. I always love hearing what other people make for meals and snacks, so I thought today I'd go over what a pretty typical day might look like in my life.

Lately I've been experimenting with intermittent fasting (a post of its own, eventually) so I skip breakfast but I'm still trying to decide if I like it or not. So for the purposes of this post, let's stick to three meals. The following are options, I don't eat all of them (although some days I probably could):

Breakfast: 

• Coffee! Black and usually over ice. Sometimes I get an almond milk latte if I'm out.
• Two eggs fried in grass-fed butter over a handful of greens (usually spinach or spring mix).
• A smoothie with spinach, pineapple, frozen berries, and a splash of orange juice.

Lunch: 

• 1-2 cans of tuna mixed with mayo, dill pickle relish, crushed red pepper, and a sprinkle of salt, pepper, and garlic powder. I'll eat this with sliced cucumbers or over a salad or sometimes just by itself.
• Sliced turkey with pickles, avocado, mustard, and mayo all layered in a romaine lettuce leaf. I'll usually eat 4-5 of these at a time.
• 2-3 hot dogs (without a bun), topped with mustard and sauerkraut if I have it.
• If I feel like cooking I make cauliflower fried rice (Trader Joe's has pre-shredded cauliflower rice now and I always have a bag of it in my fridge lately). This is my cauliflower fried rice recipe with daikon instead of cauliflower, but you can easily sub one for the other.
• A big salad with turkey, ham, and/or chicken, tomatoes, avocado, red onion, whatever other veggies I have in the fridge.
• Leftovers from dinner the night before.

Snacks: 

• Fruit: usually grapes but sometimes an apple sliced up with a side of peanut butter (not Paleo but doesn't bother me).
• Sliced veggies: usually cucumbers, carrots, or celery; also usually dipped in Ranch dressing which sometimes I'll make with coconut milk and homemade mayo but most of the time I buy from the store (also not Paleo but I'm cool with it).
• Turkey and mayo or sliced tomatoes and mayo on a rice cake (which isn't Paleo--can you see a pattern in my snacking habits?).
• Sliced radishes dipped in room-temperature butter and topped with a little salt. YES.
• An avocado, cut in half and seasoned with salt, pepper, cayenne, and a squeeze of fresh lime juice if I'm feeling fancy.
• On-the-go snacks I try to keep in my bag: Larabars, beef jerky. (These keep me from stopping at a drive thru and eating a gross burger without the bun, which is usually my road-trip order when I'm starving).

Dinner: 

• Some kind of one-pan chicken dinner (like this one).
• Crock-pot chicken tacos (usually as a salad or on lettuce cups).
• Grilled fish with a side of veggies.
• Zucchini noodles with tomato sauce and meatballs.
• Burger bowls (basically a burger on top of a big salad).

Dessert: 

• Really dark chocolate.
• Banana soft serve.
• More fruit--berries or another apple with peanut butter and Enjoy Life chocolate chips.

Drinks: 

• I'm awful at drinking water but I constantly try to get enough. 
• La Croix (my favorites are coconut, apricot, and the cucumber melon)
• Kombucha (I get a growler filled at a local brewery every week)
• I have a glass of wine 1-2 nights a week (usually Pinot Noir, Sauvingon Blanc, or Rosé)

I'll occasionally roast a whole chicken one night and spread that out throughout the week--chicken breast for dinner, leftover meat on a salad for lunches, etc. Then I save the bones and make broth with carrots, onion, and celery. I can do a post about that whole process if you're interested, just let me know!

I also wanted to make a note about food and social media--I think about this a lot because generally the things I share on Instagram really aren't Paleo. My day-to-day food is delicious but kind of boring (and not super photogenic, ha!), so when I post something on Instagram it's usually because it's really pretty and also not something I have every day. I just think it's important to remember that because on the Internet it looks like I'm eating French fries and donuts and pizza or tacos all the time when in reality I'm probably eating a salad for lunch like everyone else out there trying to be healthier. Sometimes I'm annoyed when I see super fit people sharing junk food all the time and I don't want to mislead you (although I wouldn't exactly classify myself as super fit). Alright, I'll step off my soapbox now.

There you have it! What are some of your favorite things to eat in an average day? If you have other questions for me, let me know! I love reader requests.

Photo by Andi Perullo for Freckled Italian/The Big 15 Paleo Cookbook.

I've been home from Seattle for over a week and I can still barely believe it all happened. I didn't even know Kristan and Annie three months ago and suddenly there we were, planning the biggest event of our careers so far together. 

There were countless emails and phone calls and weekly video chats where we went over our never-ending to-do list, and somehow it never even felt like work. I grew up in a house where entertaining and feeding people was the norm, so something about planning a big lunch party just felt really natural. And it was even better to be teaming up with La Crema to make it happen--can you believe I've been working with them for two years? So wonderful.

The table was just dreamy. Annie did such an amazing job styling it and setting up all the place settings. We originally wanted to get a ton of flowers but ended up only needing a few little ones, so we picked them from Kristan's backyard. Like I said, dreamy.

Look at that space! We rented Cannelle et Vanille's new studio space as the venue and it was absolutely perfect.

I think this is the most beautiful charcuterie board I've ever put together. We had so much fun deciding which meats and cheeses and other snacks to include, and it ended up looking totally gorgeous on the table with La Crema's Russian River Valley Rosé. (Hi mom if you're reading this then you probably can assume that we had way more food than we needed on this table. Thanks for that.)

But the soup might have been my favorite course--I loved it so much that I actually just bought all the ingredients yesterday so I can make it again this week. I don't think I've ever made quinoa before but I loved toasting it up on a really hot griddle and using it as a garnish! Kristan got that idea from Dolly and Oatmeal and it went so well with our soup.

Roasted Leek and Cauliflower Soup (adapted from Love and Lemons)

Ingredients:

• 4-5 large leeks, washed and sliced thinly (only the white a light green parts)
• 2 heads cauliflower, chopped into florets
• 4-5 small waxy potatoes, quartered
• 4-5 cloves garlic, peeled
• About 1/3 cup olive oil (plus some for drizzling)
• 3-4 cups vegetable broth
• 2-3 sprigs fresh thyme
• The juice of one large lemon
• Salt and pepper, to taste
• Crispy toasted quinoa, for garnish (recipe included below)
• Sliced green onions, for garnish

For the crispy quinoa garnish:

• 1 cup cooked quinoa (we used tricolor)
• 3-4 tablespoons olive oil
• Salt and pepper, to taste

1. Heat a skillet with olive oil over medium high heat.
2. Pour in the quinoa and stir until crispy, about 5-7 minutes.
3. Season with salt and pepper and remove from heat.

Instructions: 

1. Season leeks, cauliflower, and potatoes with salt, pepper, and olive oil and then divide between two baking sheets and roast at 400 degrees for 20-30 minutes or until slightly browned. Rotate pans halfway through cooking time.
2. Remove from oven and transfer to a blender (allow to cool slightly). Add half of the vegetable broth and blend until smooth. Add more broth if necessary.
3. Transfer to a pot and simmer on low. Drop fresh thyme and lemon juice in and stir well. Add more vegetable broth if it gets too thick. Season again, remove the thyme sprigs, and serve hot; topped with crispy quinoa, green onions, and a drizzle of olive oil. 

The salad was lovely too. The day before the party, Kristan and I went out for breakfast and I asked for some greens on the side of my baked eggs instead of bread, and they gave me this lovely lettuce that wasn't chopped at all, and it was simply dressed with really beautiful olive oil, so we were kind of inspired by that and didn't cut up our lettuce before dressing it with nice oil, a spritz of fresh lemon juice, and a pinch of coarse sea salt. Delicious. And how pretty are watermelon radishes?

Mixed Greens Salad with Shaved Fennel and Radishes

Ingredients:

• 5-6 cups washed and dried mixed greens--we used a combination of frisee and butter lettuce
• 1 large bulb of fennel, washed and thinly sliced (it's easier to slice first and then wash since the bulbs can collect dirt)
• 2-3 watermelon radishes, sliced thinly
• Juice of 2 lemons
• About 1/3 cup extra-virgin olive oil
• Coarse sea salt, to taste

Instructions: 

1. Assemble salad plates with mixed greens, then top with a small pinch of sliced fennel and three or four radish slices.
2. Lightly drizzle olive oil over the salad and squeeze lemon over each plate. Season with salt and serve immediately.

The main course was delicious and we were lucky enough to get salmon courtesy of Drifters Fish, a small business local to Seattle. We marinated the fish in a homemade honey mustard glaze and baked it. Visit Annie's blog for the recipe! You'll love it. I never make fish at home but this was really easy and it ends up looking quite impressive so I may need to make it the next time I have some friends over for dinner.

Kristan made the most delicious dessert I've ever had--it was a strawberry rhubarb galette topped with pistachios and served with homemade vanilla bean + orange blossom ice cream. Hello. We paired it with La Crema's Late Harvest Gewurztraminer, which might be my favorite of their wines--it just feels so special. 

What a day! It felt like a dream. We were so exhausted the next morning but couldn't believe how smoothly everything went and how lovely our guests were. Brunch on Sunday felt like the night after a wedding--recapping our favorite moments and how beautiful everything looked. Everyone had such a great time and I left Seattle feeling pretty lucky, and with the biggest smile on my face.

This event (and blog post) was sponsored by La Crema.

Invitations, Menus, and Place Cards c/o Minted | Plates c/o Hayneedle | Salmon c/o Drifters Fish | Glasses and Flatware c/o Vintage Ambiance | Additional sponsors who donated supplies for our kitchen and goodie bags: Le Creuset, Wolf Gourmet, Kristas Baking Co., Mustard and Co.

Photos by Oguz Uygur.

With all that's been going on in my life lately, it's been a long time since I spent an entire afternoon in the kitchen. But on Thursday afternoon of last week, after a rapid-fire trip to the grocery store, I spent three or four hours on my feet, making a big meal from scratch. There's something about making food that is just so good for the soul.

I've lived in the South for most of my life, but it hasn't been until much more recently that I really connected with my southern roots. I suppose Mardi Gras is as good a time as any to figure it out--mostly because there's gumbo. I love gumbo. So I made some gumbo, with rice. And cornbread. And potato salad.

I scooped piping-hot spoonfuls of spicy sausage and shrimp gumbo over rice for my husband that evening when I had a bit of a revelation--it doesn't matter where you're from, or where you live. You can be down south or up north or somewhere in between, but love is the thing. Love, and food. (And maybe a cute dog in a silly hat.)

Get all three Mardi Gras recipes today on the La Crema blog.

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

Photos by Rémy Thurston for Freckled Italian.