What Nutritionists Really Eat

Top 10 Things Our Pros Keep in Their Kitchens

1. Low-fat yogurt This filling breakfast and snack was on everyone's list.
2. Low-fat milk To add to high-fiber cereal or oatmeal or to drink.
3. Olive oil and balsamic vinegar For sautéing vegetables, cooking lean meat like chicken and fish and drizzling on salads.
4. Nuts "I love Planter's 170-calorie almond packs because I can have a whole pack without overeating," says Dawn Blatner, R.D.
5. Fruit for snacking, such as Granny Smith apples, pears and frozen blueberries, raspberries and strawberries.
6. Salad greens Just add dressing and some protein and veggies and you've got lunch.
7. Baby carrots and hummus The perfect pre-dinner snack, says Ellie Krieger, R.D.
8. Whole-grain bread Adds fiber to your sandwich or toast.
9. Tomatoes in a can or jar, such as marinara sauce, salsa or stewed tomatoes, says Leslie Bonci, M.P.H., R.D.
10. Frozen vegetables, like green beans, snow peas and bags of mixed vegetables. "They're cut, clean and ready to cook," says Blatner.

Originally published in FITNESS magazine, December 2006.