Bryant Terry, the Oakland-based chef, educator and author of Afro-Vegan renowned for his food activism as Chef-in-Residence at the Museum of the African Diaspora, has been busy. Very busy.
His new book, Vegetable Kingdom, is slated to be published in 2020 and he is in the midst of an editing grind— all the revisions, re-tests and re-writing that come with publishing a major cookbook. So, steady energy and easy, quick meals are more important than ever for the chef and father of two.
From a high-protein morning smoothie (and two more mini meals before lunch!) to a dumpling dinner (usually cooked by his wife) this is the eating routine that keeps Chef Terry and his family energized and satisfied on a plant-based diet.
Bright and Early
I typically wake up at 4:45am since I go to a 5:30am bootcamp at the Downtown Oakland YMCA. I usually have a small glass of water with chlorophyll concentrate and half of a banana before I head out the door.
Post-Workout / First Breakfast
I don’t like having a big meal after working out, so as soon as I get home I usually whip up a high-protein smoothie which typically includes almond milk, banana, a handful of kale from our garden, spirulina, chia seeds, a date or two, and a handful of raw mixed nuts. In the fall, I often make smoothies using fruit from our backyard persimmon tree. One of my favorites includes fuyu persimmon, dates, banana, apple-persimmon butter, walnuts, molasses, E3Live, coconut water, almond milk, coconut milk.
When I return home from taking my girls to school I have a proper breakfast (for me at least) which is usually a big bowl of miso broth with vegetables and protein. We typically make a batch of miso broth at the beginning of the school week, and we always have Chinese greens in our fridge. I simmer broth with greens until they are just tender and add tofu, tempeh, or beans for protein. Having soup in the morning is a great way for me to hydrate, and the nutrient dense veggies and protein keep me full for a few hours.
I like to have bowls for lunch. I try to keep carbs to a minimum during the week, so I skip grains. A typical bowl might include some type of bean, avocado, sautéed leafy greens from our garden, and fermented vegetables like kimchi or sauerkraut. If I have a lunch meeting, I will often hop over to Sequoia Diner, an awesome spot in my Oakland neighborhood.
I make my girls a snack to bring them before picking them up. It’s typically fresh fruit, nuts, and crackers. I have the same, and it tends to hold me over until dinner.
My wife makes dinner 80% of the time and most often we have soup with noodles or dumplings along with veggies and some type of protein.