From OutsideOnline.com article:
Breakfast
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.
Lunch
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.
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Here’s how Airport’s service works: A passenger checks in online. The company collects the bags from their doorstep after confirming the person’s identity. The driver puts the bag in a coded, tamperproof, and trackable security bag, the company said. The driver delivers the luggage to the airport, where they check in the bag.
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