This is part of The Post and Courier’s Daily Digest series, in which one of our food reporters asks a local to describe a day of eating in detail.
On my days off, I like to start things out a little slower.
Today, I enjoyed coffee with a brief meditation and then made my favorite oatmeal. I cooked a half-cup of oats with one cup of water in the microwave for two minutes.
For lunch, I met Aaron Utterback and Kate Fischer at Rebel Taqueria. I ordered the coconut vegetable and beet puree bowl with extra truffle hot sauce on the side. It wouldn’t be complete without a margarita, of course.
We did a happy hour beer at Lo-Fi Brewing because, let’s be honest, they make the best lager.
For dinner, I made salsa chicken in the crockpot. It was super easy and delicious.
I put in three chicken breasts with one cup of vegetable broth, half an onion and seasonings. I cooked it on low for four to five hours and then shredded it, removed most of the liquid and added my favorite salsa.
It had been sitting from earlier in the day, so I warmed it for another 30 minutes. I like to eat it in a soft almond flour tortilla with avocado, dairy-free cheddar and a lot of Valentina.