What Nutritionists Really Eat

Nutritionists Eat Bread

"At restaurants, I could eat an entire loaf of bread with butter slathered all over it. I always allow myself two pieces. Often the bread is so fresh that it doesn't need the butter, so I skip it."
-- Ellie Krieger, R.D., host of the cooking show Healthy Appetite on the Food Network

About twice a month, I trade my usual whole-grain cereal with fruit for scrambled eggs (one whole egg with one egg white).

...A big salad with tomatoes and bell peppers and canned tuna for protein. I have a whole-grain roll on the side.

My default dinner is grilled salmon with sautéed broccoli and steamed red potatoes tossed with olive oil and parsley.

My last meal was at a gourmet pizza restaurant. I had two slices of thin-crust mushroom pizza -- about the same size as a traditional slice.

Sautéing. I particularly like to sauté Swiss chard with a little olive oil and balsamic vinegar.

Potatoes -- baked, boiled or mashed. If you keep the butter and cream to a minimum, they're satisfying for few calories.

French fries. I probably have them twice a month, and I try to share.

Don't worry about being perfect. People think if they aren't "good" all the time, they might as well eat "bad," but you can slip up and still have a nutritious diet.

I love being active, which means I can maintain my weight without eating like a bird. I work out about three or four days a week. Usually, I take a rigorous yoga class and a Spinning class, strength-train and jog in Central Park.