"I always have a green juice or smoothie, as it's a surefire way to load up on nutrients." —Katie Cavuto, M.S., R.D., the dietician for the Phillies and the Flyers
"Coffee—it has so many benefits to almost every part of the body (brain, skin, heart, etc.). I also eat arugula daily because it's green and I love the taste—and popcorn because it’s high in antioxidants and fiber." —Kristin Kirkpatrick, M.S., R.D., a wellness manager at the Cleveland Clinic Wellness Institute
"Greek yogurt, almond butter, and chocolate. I honestly can find a use for plain, nonfat Greek yogurt in just about anything (sweet or savory!). It's high-protein, nutrient-rich, and low-calorie—which makes it great with fruit and an easy base for dip instead of anything cream- or mayo-based. And it's now pretty widely available, so it's easy to grab when I'm in a time crunch. Almond butter is delicious, high in protein and monounsaturated fat, and automatically makes any snack or breakfast more satiating (need I mention tasty). Yes, it's high-calorie, so loading up on tablespoon after tablespoon is an easy way to overdo it (the serving is one tablespoon!). But it's filling—especially when eaten with a high-fiber food for a snack (my favorite are pears)—so you don't need much. And I eat chocolate because it's delicious. Period." —Jaclyn London, M.S., R.D., senior clinical dietician at Mount Sinai Hospital
"Almost every dinner I have, whether at home or out, I start with a salad. Lettuce, cucumbers, tomatoes, red onion, and slivered almonds is my go-to when making it myself." —Keri Gans, R.D., author of The Small Change Diet
"I eat eggs almost every day. I find them to be the perfect breakfast or a really simple way to get protein in when I'm busy working or with my kids. The added vitamins like choline are an extra plus, too! There is always something green with lunch and dinner. Lately I've been obsessing over Gotham Greens lettuce and make a super-quick lunch or dinner side daily with it." —Brooke Alpert, M.S., R.D., founder of B Nutritious
"Something cruciferous; cruciferous vegetables like Brussels sprouts, bok choy, and kale tend to be higher in protein than most vegetables and have also been associated with lower cancer risk in research literature." —Michelle Davenport, Ph.D., R.D., a Silicon Valley nutritionist
"Almonds. Ever since I was young, I was convinced I was cravingalmonds because my body needed its daily dose of vitamin E. These are still part of my diet whether it be as a snack or tossed onto my oatmeal, yogurt, or salad. If avocado was a tiny bit more portable, it might win because of all the healthy fats and fiber—and of course yummy taste." —Keri Glassman, R.D., Women's Health contributor
"I don't have a food that I have every single day, but I do eat oatmeal with organic milk for breakfast about 80 percent of the time because I love the taste, it provides protein and fiber, and it satisfies me." —Mitzi Dulan, R.D., author of The Pinterest Diet
Source: Article by Robin Hilmantel and published on womenshealthmag.com
