Read ChefKwame's GrubDiet: “We had a fajita night for dinner. I made it just to bring some joy.”
Kwame Onwuachi and his cheesesteak. Photo: Margalit Cutler Kwame Onwuachi has gone from spending his days thinking about cooking to thinking about how to get his employees back to cooking. The chef of Washington, D.C.’s Kith/Kin — who last year won the James Beard Foundation’s Rising Star Award and got his memoir optioned by A24 — has been working with other industry leaders to get some relief for independent restaurants.
Around noon, I had a lunch smoothie with spinach, kale, apple, mango, flaxseeds, oat milk, and protein powder. Around 10 p.m., I did that phone consultation with my health-care provider. Afterward they were like, “Yeah, even if you have it, we’re not going to test you because you’re young.” So just stay at home for 14 days and take some Tylenol. I told them I wanted to see my grandfather, and they said, “That’s probably not a good idea unless you get tested.” I said, “Well, you’re not testing me.” And they told me, essentially, “Well, we don’t have enough tests, so hope they make it.
Around 6 p.m., I had the Thai red curry that my fiancé made — she works in the industry, too — over arugula and avocado. And for dinner, I made a brown-rice bowl with seared salmon belly, marinated peppers, and romaine with lime.I had some protein powder early in the morning, and worked out. I had a trainer who was seeing me, so he’s been sending me workouts through this app. Leg routines I can do at home, ab workouts, high-intensity interval training.
That night, I made my fiancé Xiang-style noodles with pork and shrimp, and made myself poached shrimp in a scallion-fish-sauce broth and charred broccoli. Later on in the night, I made myself dinner: seared, plant-based Italian sausages with cherry peppers I cooked until they were jammy; spinach; and a spicy tomato broth I made with red pepper flakes and a little bit of chicken broth.At 8:30 a.m., I woke up and did 400 crunches and a HIIT workout.
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