This Is What a Clinical Dietitian Eats for Breakfast

We don’t need to tell you that breakfast is the most important meal of the day. In this series, we’re asking some of Boston’s top doctors, fitness pros, and dietitians for a sneak peek into their kitchens, so we can see what’s on their breakfast table.

Kristina Secinaro’s breakfast/Photo provided

Kristina Secinaro

Claim to fame: Secinaro is a clinical dietitian for Beth Israel Deaconess Medical Center’s Well Powered program, which offers patients carefully designed meal plans and nutrition counseling.

What she ate: Secinaro has a carefully formulated yogurt parfait recipe. She eats 1/2 cup of Siggi’s plain 4 percent fat yogurt with one tablespoon of muesli, a dash of cinnamon, a splash of vanilla extract, two tablespoons of natural peanut butter, and a few berries for color and sweetness. She also downs a standard  cup of coffee.

Why she chose it: “This meal is packed with protein and gives me a healthy start to the day,” Secinaro says. “It’s also loaded with healthy fats, which keep me full until lunch. This breakfast has very little sugar, so I don’t get any blood sugar spikes and crashes like you get with a high-carb breakfast, typically leading to hunger and sweet cravings for the rest of the day. [This] is the perfect breakfast for me because it is quick and easy to prepare before I run out the door, and can easily be packed up in a jar and brought to work.”