What Nutritionists Really Eat
Top 10 Things Our Pros Keep in Their Kitchens
- Low-fat yogurt This filling breakfast and snack was on everyone's list.
- Low-fat milk To add to high-fiber cereal or oatmeal or to drink.
- Olive oil and balsamic vinegar For saut?ing vegetables, cooking lean meat like chicken and fish and drizzling on salads.
- Nuts "I love Planter's 170-calorie almond packs because I can have a whole pack without overeating," says Dawn Blatner, R.D.
- Fruit for snacking, such as Granny Smith apples, pears and frozen blueberries, raspberries and strawberries.
- Salad greens Just add dressing and some protein and veggies and you've got lunch.
- Baby carrots and hummus The perfect pre-dinner snack, says Ellie Krieger, R.D.
- Whole-grain bread Adds fiber to your sandwich or toast.
- Tomatoes in a can or jar, such as marinara sauce, salsa or stewed tomatoes, says Leslie Bonci, M.P.H., R.D.
- 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.
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