Journal / Food
Useful food still has to feel like food.
Food that supports the work.
Protein stays near the center, but perfection never became one of the ingredients.
My meals are built from foods I genuinely like: eggs, beef, chicken, salmon, spinach, rice, noodles, and seasonings that make repeating those ingredients enjoyable.
I generally keep the protein portion larger, the carb portion smaller, and added sugar limited. I do not force a bulk, and I do not turn hunger into a moral test.
The tools are simple—an air fryer, a rice cooker, an egg cooker, and a meat thermometer. Convenience matters because a plan that is difficult to repeat eventually becomes a plan I stop following.
The result is not a perfect menu. It is a flexible kitchen rhythm that supports training and still leaves room for beef phở, spicy noodles, and meals that taste like something I wanted to eat.
“A routine has to fit into a real life if it is going to survive one.”