From OutsideOnline.com article:
I wake up early and start my day by turning my coffee into a meal. I’ll pull three or four shots of dark-roast espresso and add one scoop of my custom-blend coconut-milk creamer, one scoop of turmeric creamer, a teaspoon of ghee or raw butter, a half-teaspoon of fair-trade red palm oil, a teaspoon of raw coconut, and a mushroom blend that includes shiitake, maitake, lion’s mane, and cordyceps. I emulsify the combination until it’s smooth and drink it before I head out to my morning surf or training session.
Midday I usually eat enough for two, because I haven’t had solid food since the evening before. I build my lunch around a serving of high-quality animal protein, like sustainable local fish or chicken. I’ll eat it on a bed of lettuce, cabbage, or kale, topped with avocado or crushed macadamia nuts and dressed with olive oil and vinegar. If it’s available, I’ll add raw-milk cheese to the salad. I try to get my carbs mostly from vegetables. When I’m in Hawaii, I’ll indulge in mashed purple sweet potatoes with coconut milk. While traveling, I do my best to enjoy what’s seasonal or indigenous to that particular location.
To read more click on following link: https://www.outsideonline.com/2394872/what-laird-hamilton-eats?utm_medium=email&utm_campaign=Bodywork-08172019&utm_content=Bodywork-08172019+Version+A+CID_91379d10d7358b59a5cfa9bceefb8c01&utm_source=campaignmonitor%20outsidemagazine&utm_term=Laird%20Hamiltons%20Day%20in%20Food