What Yogi Kathryn Budig Eats In A Day

This post is part of a series by Kathryn Budig intended to serve as a primer on loving yourself just as you are and living with intention and purpose. Each day this week, we’ll post one article offering the foundational elements you need to eat, breathe, and live better. When you’re ready to take the next step, check out Kathryn’s course: Aim True: A 21-Day Journey to Find Your Purpose, Ignite Your Passion, and Love Yourself.

I’d love to say I have a constant routine when it comes to my diet, but the truth is it’s constantly being challenged.

I travel for a living, and this year has allowed me to spend more time on the road than at home. This lifestyle has taught me how to choose the foods that make me function beautifully (oh, hi, green smoothie), paired with life’s little treats (bonjour, croissant!) without feeling the need to be strict. Life is meant to be enjoyed, after all.

While all this travel might sound exotic and exciting (it can be, when you’re not missing a flight), it’s ultimately draining and ridiculously hard on my digestive system. This means a day at home, or hopefully several strung together, is an absolute luxury for my heart and belly.

I am all about my liquids first thing in the morning. I always start my day with two large glasses of room-temperature water (this stimulates your digestive-colic reflex aka elimination time) followed by a mug of warm bone broth.

This has been my go-to meal when I’m tired but want something nutritious. Behold the spaghetti squash! The king of grain replacements.

You see, I try to eat grain-free as much as possible when I’m home because my body loves it. That being said, I’ll be the first one to order the pasta special at a gorgeous restaurant. When in Rome!

I’ll roast this little nugget for 1 hour at 400°F. Meanwhile, I sautéed sweet onion, grape tomatoes, and local kale in ghee and sea salt. I add nutritional yeast and a generous amount of really good extra-virgin olive oil toward the end.

Add the squash (all you need to do is slice it in half, remove the goopy seedy bits, then drag a fork along the meat to create the "spaghetti"), stir well and season to your liking.

I always add some kind of fresh herb—basil or chives are my favorite. If I can get a local chicken, I’ll roast that and add it to the mix for protein.

I love dessert. I always have bars of dark chocolate on hand and often nibble on them whenever I need a little boost.

Since my mom came over, we went a bit more formal: coconut milk fudge bar for me and a homemade ice cream cookie sandwich for her (gluten-free store-bought double chocolate chip cookies filled with almond milk ice cream).