How Erica Eats: A Day in the Life of Livin's Founder

Erica founded Livin to address a gap she kept running into herself: understanding proper nutrition, genuinely wanting to execute it consistently, and still ending up at a drive-through on a Tuesday because nothing was prepped and it was 6pm. She's an entrepreneur and a parent. She's not the person the wellness industry builds products for — she's the person those products keep failing.

Here's how she actually eats.

Water before anything else. On gym days, half a banana with peanut butter before the workout — enough fuel without sitting heavy. She prefers tea over coffee, sometimes alongside bone broth in the morning.

Breakfast rotates between Greek yogurt with berries, cottage cheese, and avocado toast with eggs — the common thread is protein. She's not chasing variety for its own sake. She's anchoring the day with something that actually holds.

She used to skip lunch. Now she treats it as a productivity decision. Midday eating with protein, healthy fats, and fiber sustains afternoon focus in a way that skipping simply doesn't — and she often uses a prepped Livin meal rather than figuring it out in real time.

Afternoon snacks: apple with peanut butter, carrots with seasoned sour cream, or roasted chickpeas. The pattern is consistent: something with protein or fat, never pure carbohydrates.

Dinner is a family priority. Her personal plate centers on protein and vegetables. The kids' plates include whole grains or starches to match their higher energy needs. The goal isn't identical meals — it's one cooking effort that covers the whole table.