As dietitians, people are often quite curious about what we put on our plates.
We know so much about food and nutrition that every meal must be picture-perfect: Right?
So I tapped eight dietitians for their top nutrition advice that they actually follow.
Here’s what they have to say.
They make healthy eating more enjoyable and diverse while also providing a dose ofantioxidants.
My spice drawer is filled with selections from different cuisines.
I like to use these mixes in marinades to flavor protein like salmon orroasted veggies.
Lauren Hubert, M.S., R.D.
Bone broth is packed with easily digestible protein and minerals.
I use a whole chicken, beef tendon, and a ton of veggie scraps.
I drink it whenever I want, to be honest.
Every body is different.
In that phase of my life, I was ignoring the signals mine was trying to send me.
Even after we broke up, it took a while to shake that guilty mindset.
More than a decade later, this is still a must for me.
I embrace plant and animal-based sources of protein and honor what feels right for me."
I started by adding a drizzle of maple syrup to it formy morning yogurt bowls.
But I quickly grew to love the yogurt’s tartness.
Now, any flavored yogurt tastes cavity-inducingly sweet or leaves an odd aftertaste in my mouth.
And most importantly, we alllikethese habits.
We aren’t sacrificing enjoyment in the name of health.
Of course, what works for us might not work for you.
Eating should be personalized to your taste buds and goals.
If you’re unsure where to start, consider working one-on-one with a dietitian for individualized guidance.
