What A Nutritionist Eats For Breakfast
Starting your day with a good breakfast is a huge part of the health equation. Eating a wholesome breakfast kickstarts your digestion, metabolism and feeds your body the necessary vitamins and minerals it needs to function optimally. Skipping meals also signals to the brain that the body is starving which can trigger certain stress hormones to be released, in turn creating all kinds of hormonal and digestion havoc! Basically, breakfast is essential.
Here are a few of the breakfasts that I, as a nutritionist, love because they keep my energy high without making me feel unhealthy.
Two-egg omelet (or three egg whites) with lots of greens + ¼ avocado on gluten-free toast.
Sweet omelet: 2 eggs, one tablespoon of Greek yogurt, one tablespoon of ground flaxseed, cinnamon, frozen berries, ½ banana. Mix well. Fry in coconut oil.
One or two boiled or poached eggs with sautéed spinach, onion, zucchini, and tomatoes, drizzle of lemon, plus ¼ avocado.
Ezekiel toast or unprocessed seed toast with three tablespoons of cottage cheese or ricotta, a piece of smoked salmon, ¼ avocado and sliced tomatoes.
Sweet cottage cheese: Ezekiel toast with 3-4 tablespoons of cottage cheese or ricotta, and a drizzle of honey and cinnamon.
Pan-fried mushrooms in coconut oil and thyme with goat’s cheese and herbs.
Zucchini, mint and ricotta fritters.
Gluten-free pancakes — a great weekend option.
Chia pudding: chia seeds soaked overnight in milk or water. Add fruits and yogurt of choice.
Homemade sugar-free granola with 2-3 tablespoons Greek yogurt or coconut yogurt and a sprinkle of chia seeds.
Smashed seeds and avocado with goats cheese and tomato on toast: ½ avo smashed with lemon juice, Himalayan salt, mixed seeds and sprinkle of goats cheese and sliced tomatoes.
Baked oatmeal: slow-cooked oats, cinnamon, berries, banana, coconut butter, nut butter and almond milk. Mix together and baked in the oven. Topped with nuts and berries.
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