5 Foods A Nutritionist Eats Every Day

As a nutrition specialist, I'm often asked what kinds of foods I eat myself. These are some of the foods that I enjoy and eat on a regular, almost daily basis, along with whole, gluten-free grains, healthy sources of protein and fresh fruits and vegetables.


Yes, I eat chocolate almost every day, in moderation. I add a tablespoon or so of raw cacao powder to my smoothies, blend it with avocados for a delicious mousse, bake it into hearty muffins full of nuts and seeds, add raw cacao beans to my trail mixes, sprinkle it on oatmeal and drink delicious, healthy chocolate beverages with nut milk, cacao, spices and a touch of raw honey or stevia. 

Unprocessed chocolate is an incredible food that's full of nutrients, including valuable vitamins, minerals and antioxidants. There's some controversy surrounding the benefits of cacao and both sides are adamant about the opposing information. For now, I simply listen to my body and eat small amounts of it when the time feels right.

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An incredible source of both healthy fat and protein, avocados are a food staple for me. They make every dish just a little bit better both in looks and taste. They're high in fiber and contain high amounts of vitamins and minerals. I also find them to be a beauty enhancing food, boosting the health of my skin and hair. I add them to rice and beans, make a delicious guacamole-inspired dip, chop into salads, slice on top of curries and soups, blend into smoothies for an extra creamy version, make dairy-free ice cream and chocolate-avocado mousse. Avocados are definitely one of my favorite fruits.

Walnuts or hemp seeds

I think of these two as brain food. Hemp seeds contain six grams of protein per ounce, and all of the essential amino acids. Eating one ounce of walnuts a day can provide a boost of vitamin E and omega-3s. I use them interchangeably in pesto, sprinkle them on salads, blend into dips, and make my own milks as a wonderful dairy-free alternative.

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Lacto-fermented vegetables

This includes sauerkraut, kimchi, and pickles of all kinds, including carrots, beans, beets and cucumbers. As a nutritionist, one of the most common issues I see is a struggle with digestion. Our digestive track is the foundation of our overall health and wellness. In order to make sure that there's a plentiful amount of good bacteria in my gut, I replenish it daily by eating fermented foods. 


Oh, Ginger, how I love you! Ginger is an incredibly versatile herb both culinarily and medicinally. I do my best to eat it fresh or cooked in some form everyday. I add raw pieces of it to my smoothies and green juices, sprinkle ginger powder over oatmeal or quinoa, add it to gluten-free breads and cookies, mash it into baked sweet potatoes with a little coconut oil and cinnamon, whisk it into salad dressings, saute it with garlic and vegetables, add it to soups and vegetable ferments. Ginger is such a soothing and healing spice. I'll never forget the stomach bug I had when I was young where I literally couldn’t keep anything down. Ginger tea was the ONLY drink that not only soothed my stomach, but actually stayed down and hydrated me when I needed it most. Ever since then, I am a believer of the truly magical properties contained within ginger. It is a powerful anti-inflammatory and protects us from unwelcome bugs floating around our environment.

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

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