I'm A Nutritionist Who Lives In A Tiny Home With No Kitchen. Here's How I Eat Clean

Photo: Erik Tollefsrud

Living in a small hut in Maui is just as rustic as it sounds: 124 square feet of living space, an outdoor bathroom and shower, and no kitchen.

As a nutritional therapy practitioner, I've learned to become extremely creative with how I craft nutrient-dense food that can be whipped up in this bare space.

Here's a look at how I stay healthy in my tiny home, without the use of an oven, stove, or variety of basic appliances. I hope it gives you some ideas about how to eat well when you don't have access to a full kitchen.

Breakfast: 7 a.m.

By this time of day, the Hawaiian sun is already shining with full force. I tend to wake up thirsty, so I start my day with about 16 ounces of purified water with a pinch of real salt for optimized hydration. I also take a probiotic on an empty stomach, which helps normalize my gut bacteria before I eat.

Within 30 minutes of waking, I start to get hungry, and my sweet tooth usually makes an appearance. My first meal almost always consists of a large smoothie bowl with a variety of toppings. Smoothie bowls are a great way to pack in micro- and macro-nutrients first thing in the morning.

They also help me get energized for the busy day ahead — and require only a blender!

Mixed Berry Smoothie Bowl

Ingredients

Toppings

  • Local fruit
  • Coconut flakes
  • Chia
  • Flax seeds

Preparation

1. Add a cup of filtered water into a high-powered blender, followed by the frozen berries, protein, spirulina, and mineral drops. Blend until a thick, smooth consistency. Pour into a large bowl.

2. Top it off with fresh fruit and sprinkle with chia seeds, flax, and coconut flakes.

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Lunch: 12 p.m.

By the time lunch rolls around, I'm ready to EAT. The breakfast smoothie bowl satisfied my sweet tooth, so I'm more than ready for something savory that's packed with veggies.

No-Cook Burrito Bowl

Ingredients

  • ½ cup brown rice
  • ½ cup black beans
  • Lettuce, spinach, and kale mixture (enough to use a large mixing bowl — I love my greens)
  • Tomato
  • Guacamole and salsa (fresh from the local farmers market)
  • 2 tablespoons nutritional yeast

Preparation

1. In addition to my Vitamix, my rice cooker is one of the few appliances I use on a daily basis. To assemble this no-cook burrito bowl, I simply combine leftover brown rice and black beans from the night before with as many other greens as I can fit into a mixing bowl.

2. Add fresh tomato, guacamole, and salsa, and top with nutritional yeast for a cheesy flavor and hefty dose of B vitamins.

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Dinner: 7:30 p.m.

Once a week, I will use a beach grill to cook up a few pieces of whatever fish looked fresh at the market. This week it was wild salmon, so I had some on hand for this Asian-inspired dinner.

Salmon Avocado Nori Rolls

Stocksy

Ingredients

  • 6 ounces wild salmon
  • ¼ of a local avocado
  • Sliced cucumbers, carrots, and micro-greens
  • 2 sheets nori paper
  • Sriracha, coconut aminos, and wasabi for dipping
  • Frozen organic veggie blend
  • Red Thai curry sauce

Preparation

1. Assemble the leftover salmon, avocado, cucumber, and carrots onto a sheet of nori seaweed.

2. Roll it up and slice like sushi. Easy! Usually, I'll have two of these rolls with a side of (pre-frozen) organic veggies that I prep in a microwave and top with a dairy-free coconut curry sauce to add flavor.

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Desert: 8 p.m.

Without fail, I end my days with a sweet treat! And banana ice cream is a go-to.

Banana Nice Cream

Ingredients

  • 1 frozen banana
  • 1 to 2 tablespoons nut butter
  • ½ cup almond milk
  • A few drops of vanilla stevia

Preparation

1. Add almond milk or liquid of choice to a blender, followed by frozen banana, nut butter, collagen, stevia, and ice.

2. Blend slowly and add ice to thicken. You should end up with a soft-serve-like consistency.

Although healthy eating can seem daunting at first, I try to show my clients that preparing nourishing meals can be delicious, easy, and quick!

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