What I Eat in A Day: Miranda Hammer Of Crunchy Radish

I am currently enrolled in the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts, a whole-food, health-supportive culinary school in New York City. Meal prep and a handy rice cooker are my saviors for staying healthy and keeping meals simple and accessible during the week.

To make sure I have adequate time for my site, connecting with clients, and responding to emails, I wake up at 6 a.m.

One of the first things I do is throw together my breakfast in my rice cooker. I do various combinations of steel-cut or rolled oats, millet, amaranth, or quinoa with spices, dried fruit, and maple syrup for a warm and hearty porridge.

While my oats cook, my husband and I go on a long walk or run with our Jack Russell terrier, Henry, and grab some coffee as our fuel. When we return, breakfast is ready to go!

Breakfast: 8 a.m.


Breakfast is my favorite meal of the day. Today is a blend of quinoa, extra-thick rolled oats, maple syrup, apple-juice-sweetened dried cranberries, cinnamon, nutmeg, vanilla bean powder, and a pinch of vanilla bean sea salt. I finish my porridge with some cashew milk, chia seeds, and raw walnuts.

Eating a balanced breakfasts boosts your metabolism, improves focus, prevents overeating at lunch and dinner, and helps to promote a healthy weight. Fiber, protein, and a little healthy fat is the perfect combo to sustain me until my midmorning snack.

Snack: 11:30 a.m.

I usually carry a small bag of raw, unsalted cashews as my midmorning pick me up. A handful is the ideal portion to take me though to my next meal.

Lunch: 1:30 p.m.

If I am in lectures during the morning (and not enjoying the fruits of my labor at culinary school), I pack a salad filled with protein, greens, and a little complex carbs.

This is a blend of radicchio, leafy greens, chickpeas, roasted bell pepper, red onion, and a little rainbow quinoa. I put my dressing, which is a simple blend of lemon juice, apple cider vinegar, and olive oil, at the bottom of the container, and shake when ready to eat.

I also bring along a few super-seed Mary's Gone Crackers. I carry a reusable water bottle and continually refill it throughout the day. I aim to fill it up at least three times a day.

Snack: 4:30 p.m.

After class, I head to Refine Method for a HIIT workout and have a snack of an apple with nut butter and cinnamon as my fuel.

Dinner: 7:00 p.m.

I always try to keep dinner simple and unfussy. I'm usually hungry when I arrive home, and I know if I don't have a quick and easy meal ready to go, I end up snacking away.

On Sunday, I batch cook vegetables and usually make a soup, chili, or a stew.

Tonight was roasted carrot ginger miso soup (get the recipe here) topped with dukkah. I also have roasted Brussels sprouts on the side.

I look at every meal as an opportunity to fuel myself with high-quality nutrient-dense foods. I primarily follow a vegan diet, and therefore, making sure I have adequate plant-based protein is essential.

Nuts, seeds, legumes, and whole grains are my key sources of protein. I steer clear of processed powders or fake meats. In the winter, I also try to increase my intake of foods with ginger and vitamin C to boost my immune system. This soup is the perfect and filling combo of nutrients and flavor.

Dessert: 8:45 p.m.

After more emails and working on my site, I wind down with a cup of chamomile tea mixed with Moon Juice beauty dust and a few dark chocolate chips.

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