How to eat like Kris
A non-prescriptive note about how I eat day-to-day, with the food I tend to like and a couple of constraints.
This is half about food and half about decisions. I make a lot of food decisions on autopilot, which is mostly a good thing — it means I rarely think about what to cook, and I rarely buy groceries I don’t end up eating. The autopilot was tuned over years; this is a snapshot of where it currently sits.
Choose a base, vary the toppings
I cook from a small set of bases: a grain (rice, oats, sourdough), a legume or animal protein, and a handful of vegetables. The variety lives in the spices and the format — grain bowl, soup, stir-fry, pasta — rather than in the ingredient list.
Don’t outsource breakfast
Breakfast is the one meal I always make from scratch. Oats, fruit, yoghurt, sometimes eggs. It’s the cheapest decision-fatigue saver of the day.
Keep a small list of meals you can make tired
Three meals I can cook with my eyes closed, ten meals I cook regularly, and an open category for whatever I’m experimenting with. The middle layer is what does most of the work.
Buy the boring vegetables
Onions, carrots, leeks, garlic. They go into almost everything. I buy them in bulk and never run out.
Eat slowly
It’s the cheapest performance-enhancer in food.