We’re one week into this journey, and I have to say—it feels really good.

EJ and I decided early on that we weren’t going to flip a switch and overhaul everything overnight. That’s a recipe for burnout (pun intended). Instead, we’re easing into this new way of eating, one meal at a time.

Breakfast has become our anchor. Six days in a row now, we’ve started our mornings with real, whole food—and honestly, it’s become the highlight of my day. This morning’s plate: a small ham slice lightly fried in olive oil, a sunny-side-up egg cooked in the same pan and with the same oil, Greek yogurt topped with fresh strawberries, and a slice of whole wheat bread with real butter. None of that margarine stuff—we can’t stand it. And honestly? There never was good evidence that switching to margarine instead of butter actually reduced heart disease risk (Harvard Health Publishing, 2018). The old margarines were loaded with trans fats, which raise bad cholesterol while lowering the good kind—a double whammy. Even the World Health Organization (2024) states that trans fat has no known health benefits. We’ll stick with real butter, thanks.

Besides, there’s something deeply satisfying about a breakfast you can actually name. Ham. Egg. Yogurt. Strawberries. Bread. Butter. No mystery ingredients, no unpronounceable additives. Just food.

Lunches are still a work in progress. We tend to skip them or grab something quick, so our strategy has been to cook a proper dinner and eat the leftovers the next day. It’s been hit or miss—mostly hit, if I’m being honest—but we’re not beating ourselves up over the occasional stumble. Progress, not perfection.

And then there’s the roast beef.

Today I finally sliced into the Hickory-Smoked Roast Beef that’s been chilling in our fridge, and oh my goodness—it came out AMAZING. The smoke flavor was rich but not overpowering, and the texture was exactly what I was hoping for: tender, sliceable, and perfect for sandwiches. This is going to become a regular in our rotation. I actually gave it our very first recipe rating on the site (five cloches, obviously), and jotted down some notes in the “We Ate It (For Real!)” section.

Meanwhile, behind the scenes…

While I’ve been in the kitchen, I’ve also been building out the website. Today I added some features I’m really excited about—visitor accounts so you can save your favorite recipes, build shopping lists, and eventually rate and review recipes yourselves. I also carved out a special corner of the site for EJ: “EJ’s Devilish Desserts.” He’s been experimenting in the kitchen today, dreaming up treats that prove eating real doesn’t mean giving up on sweets. Stay tuned for what he’s cooking up.

It’s been a long day, but a fulfilling one. The kind of day where you fall into bed tired but grateful.

We’re only one week in. There will be harder days, I’m sure—days when convenience wins, when we’re too tired to cook, when the drive-thru calls our name. But today? Today we’re eating real, feeling great, and excited about what’s ahead.

One breakfast at a time.

—Eva Marie

References

Harvard Health Publishing. (2018, January 29). Butter vs. margarine. Harvard Medical School. https://www.health.harvard.edu/staying-healthy/butter-vs-margarine

World Health Organization. (2024, January 24). Trans fat. https://www.who.int/news-room/fact-sheets/detail/trans-fat