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Whole Foods CEO shares what he eats to stay energized—hot sauce as salad
dressing, less caffeine and a vegan lunch
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Health and Wellness


WHOLE FOODS CEO SHARES WHAT HE EATS TO STAY ENERGIZED—HOT SAUCE AS SALAD
DRESSING, LESS CAFFEINE AND A VEGAN LUNCH

Published Thu, Mar 9 202310:01 AM ESTUpdated Fri, Mar 10 20238:56 AM EST
Jason Buechel, Contributor
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Whole Foods Market CEO Jason Buechel grew up in rural Wisconsin, where he
developed his love for food. Today, he’s cut back from caffeine and goes for
plant-based foods to boost his energy.
Photo: Jason Buechel

Food has always been an important part of my life. I grew up in rural Wisconsin,
where my father was a cheesemaker. My grandparents also had a dairy farm, and
most of our family dinners featured vegetables that we grew in our garden.

Today, as the CEO of Whole Foods Market, my love for food connects me with our
100,000-plus team members. I strive to eat with nutrition in mind, with a
preference for fresh and seasonal ingredients, but that’s not to say I don’t
deviate from time to time.



Here’s what I eat to stay focused and energized:


START THE DAY WITH AN ENERGIZING BREAKFAST—NO CAFFEINE

My workday starts at 8 a.m. During the pandemic, I gave up most caffeinated
foods and drinks. Since then, my sleep has improved significantly, and I get my
morning energy boost from early run or some weight-lifting.

For breakfast, I’ll have oatmeal or a smoothie with fresh produce and vegan
protein powder (Garden of Life Sport is my go-to).

The 365 by Whole Foods Market Crunchy Peanut Butter is also a staple in my
pantry. I love it in smoothies, on toast, or just as a spoon-sized snack.


A BRIGHT, VEGAN LUNCH

My lunches are mostly plant-based. I usually head straight to a Whole Foods
Market’s salad bar and make a filling and nutritious bowl of kale, mixed greens,
beans and seasonal vegetables.



My trick for keeping salad exciting is to get creative with new ingredients,
flavors and textures.

I use different hot sauces and hummus as my dressing, or adding falafel and baba
ghanouj (roasted eggplant, olive oil, lemon juice, seasonings and tahini) to
brighten my greens.


QUICK SNACKS THROUGHOUT THE DAY

Having three meals isn’t enough to keep me energized. When I need an extra
boost, I’ll reach for some almonds or blueberries.

And coming from Wisconsin, I’d be remiss if I didn’t include cheese as one of my
go-to snacks. I like to ask one of our certified cheese experts for
recommendations. Some of my favorites are Rogue River Blue by Rogue Creamery and
Rush Creek Reserve by Uplands Cheese Company.

I prefer savory snacks, but when I want something sweet, I’ll reach for 365 by
Whole Foods Market Dark Chocolate Peanut Butter Cups or a Hu Salty Dark
Chocolate Bar.


END THE DAY WITH ANIMAL PROTEINS

I eat dinner at around 8 p.m. And although my diet is mostly plant-based, I
include animal proteins or dairy in my dinners about three times a week to pack
in essential proteins and calcium.

When cooking at home, I love grilling halibut or Chilean sea bass, served with
roasted vegetables. My current favorite side is a medley of Brussels sprouts,
Romanesco broccoli, and cauliflower.

When I want to impress a crowd with a delicious plant-based meal, I make
jackfruit “pulled pork” tacos with refried lentils.

For dinner nights out in Austin, where I live, I frequent sushi and
farm-to-table restaurants.

And when I travel for work, I try to stay near a Whole Foods Market. But I
always make it a point to explore new places and try regional cuisines. After
all, trying new foods is one of the best perks of my job.

Jason Buechel is the CEO of Whole Foods Market. Previously, he served as Chief
Operating Officer, providing operational leadership over the grocery chain’s
500-plus locations. Jason joined Whole Foods Market in 2013 as Global Vice
President and Chief Information Officer. Follow him on LinkedIn.

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