What’s for Breakfast? Three Health Pros Share Their Morning Meal
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 they can show us what to eat for breakfast.
Claim to fame: Mardigan is a registered dietitian and the former team nutritionist for the Red Sox.
What she ate: “Eggsmush,” aka a combination of eggs, vegetables, French green lentils, and goat cheese.
Why she chose it: “After intense, early morning November Project workouts, I try to eat a solid breakfast or I’ll be hangry about 10 minutes later. This type of breakfast holds me until midday. Breakfast is probably my main meal most days of the week—I can’t do without a balanced breakfast.”
Dr. Josna Adusumilli
Claim to fame: She is a neurologist at Massachusetts General Hospital.
What she ate: A smoothie made from blueberries, milk, oats, almonds, banana, and vanilla extract.
Why she chose it: “Drinking a smoothie for breakfast is a delicious, fast, and easy way to get nutrients into the body. The blueberries are packed with antioxidants that help boost memory. The almonds are loaded with vitamin E and healthy fats that are good for the heart. The fiber in oats stabilizes blood sugar, whereas the carbohydrates in the banana help to keep energy levels steady.”
Claim to fame: Phelan is a Pilates instructor who teaches at Equinox and North End Yoga.
What she ate: An egg over a bed of spinach and avocado, with a side of fresh fruit.
Why she chose it: “I eat breakfast every day with my 18-month-old son. This gives me the energy I need to keep up with my on-the-go toddler all day and then head to teach Pilates at night. My son eats lots of fresh fruit for breakfast, so I usually steal some of his to have on the side as well.”