What nutrition experts eat

Have you every wonder if nutrition experts really eat? Are they as tough on themselves to eat as healthy as they advise their clients to do? Well, there should be no surprise that nutrition experts do stay on the healthy track when it comes to food. See how a few of the experts eat during each meal of the day.

What nutrition experts eat

What’s for breakfast?
Cottage cheese with cereal and fruit is what Katherine Brooking, co-founder of AppforHealth.com and a MS, RD eats for breakfast. The Grape Nuts cereal and cottage cheese provide enough protein to keep her full. To recreate her breakfast, this is what you’ll need to mix together in a bowl:

1/2 cup low fat cottage cheese
1/4 cup Grape Nuts
1/4 cup fresh strawberries

Just a simple bowl of Cheerios with non-fat milk, a sliced banana and a hard-boiled egg is all Elisa Zied, a R.D.N and author of Younger Next Week, enjoys for breakfast in the morning.
Time for lunch!
Nutritionist Stephanie Pedersen likes to keep her taste buds from getting bored by having a protein salad. Her salad would include cooked beans, chopped cooked chicken, raw or cooked vegetables and fresh herbs. To top it off, add lemon juice and olive oil for a dressing. She makes her salads as Mexican, Italian or Middle Eastern.

Grilled chicken and a veggie wrap is a great handheld lunch for anyone suggest Lauren Harris-Pincus and Kathy Siegel of Nutrition Babes. With the fiber and protein in the wrap, it will hold you over until dinner.
Salmon, quinoa, grape tomatoes and balsamic vinegar has a delicious ring to it and is a very healthy meal to end the day. According to Michelle Davenport, a nutritionist specializing in anti-aging at the University of California, San Francisco, the quinoa is a complete protein; the tomatoes can fight inflammation and aging; the salmon is a lean protein with omega-3s that supports heart health and fights aging; and there are antioxidants in balsamic vinegar.

One fillet salmon is added to a pan that has been heated over medium-high heat and was coated lightly with olive oil. The salmon is seared skin-side down. A 1/2 cup of cooked quiona is reheated as the salmon is searing in the pan. When the salmon has become opaque, it should be flipped to sear the other side. A 1/2 cup of halved grape tomatoes is added and saute. Fluff quinoa and spread it on a plate, topped with the salmon and tomatoes. Pour 1 1/2 tablespoons of balsamic vinegar into the hot pan and allow it to reduce for 15 seconds over medium heat. Pour the vinegar over the dish and top it with basil leaves.

Nutritionist Isabel De Los Rios shares her nutrition facts and what she eats!

Image: iStockPhoto