Louis Yuhasz

Louis Yuhasz is founder of Louie's Kids, a nonprofit that addresses childhood obesity.

Louis Yuhasz is the founder of Louie's Kids, which fights childhood obesity.

I normally have an organic roast in the morning. After the gym, I had three eggs from Legare Farms. I love them. Over-easy is the only way to go.

I've been sugar-free for two months. It makes a huge difference in my energy. Sugar is the big fat culprit. As long as Coca-Cola is allowed on food subsidies, we're screwed. People say, "What are you eating?" I say, "I'm eating real food." It is tough to eat out. A group of five of us, we're all turning 50, we went to FIG for a birthday. At FIG, all bets are off. (Chef) Mike (Lata) is doing vegetables, but it's easy to go off the rails there. We had every dessert on the menu.

For lunch, I just had a big salad. We eat a lot of greens. One thing I loved when I was in Costa Rica was the avocado and hearts of palm on everything, so I've been eating a lot of avocado. It's the good fat. Many years ago, Michelle Weaver (of Charleston Grill) made an avocado and chocolate mousse with agave. It was just awesome. So the salad had avocado and carrots and radishes. And it had some pumpkin seeds in it.

I eat a lot of seeds and nuts. I'm a peanut butter boy, but that's one of the things I've given up. I do almond butter. I ended last night as I do most nights: With a big fingerful of almond butter. I snack on almonds. Have you had Blue Diamond wasabi almonds? I love those.

There was smoked salmon in the salad too. Whole Foods has a good deal on what's left of the lox, the little bits and pieces. It's the best-kept secret. I'm a vegetarian-pescatarian. It's not a political thing: I don't digest meat well. But I'm a vegetarian-pescatarian who'll occasionally steal a piece of Black Forest bacon on Sunday. It's a big part of our Sunday.

For dinner, I had grilled vegetables. My grandfather was a vegetable farmer, so it's been part of my life. We have this great Swiss chard recipe from Alice Waters. You parboil it, and bring it back with olive oil, red pepper flakes and lemon. It's one of those "a-ha" moments. We had pepperdews, sweet corn and mashed sweet potatoes, another Alice Waters recipe. I got this cookbook when I graduated from culinary school in '95, and it's the one I go back to. The sweet potatoes is one of our favorites, because I'm from the South and my partner's from the North. On Thanksgiving, when (my family) had sweet potatoes, we'd have to add brown sugar, molasses and marshmallows. But this is just butter, lime juice and cilantro. It's delish.

as told to Hanna Raskin