What’s for Breakfast? Three Local Health Pros Take Us Behind the Scenes
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.
What she ate: Organic scrambled eggs, whole grain crackers, avocado slices, green juice, and Yerba Mate tea.
Why she chose it: “I eat this breakfast five days a week. I find it fills me up and offers me the ability to maintain stable blood sugars—I have type 1 diabetes—and reduce cravings. I don’t eat meat or poultry, so eggs are an ideal source of protein. I dread the idea of ‘egg whites only’ and always eat the yellow of the eggs in addition to the whites. Having that little bit of fat keeps you feeling satiated longer, so you eat less during the day. I pair my eggs with Mary Gone Super Seed Crackers, which provide a delicious dose of whole grains, crunch, and fiber. Avocados taste great and provide a healthy dose of monounsaturated fat. Adding a dark, leafy green-based juice brings in a touch of sweetness to the palette and vital nutrients.”
Claim to fame: She is a cosmetic dentist based in Somerville.
What she ate: A “tear-and-go” salad of arugula, lettuce, chicken, swiss cheese, snap peas, and sesame and chia seeds, with an iced coffee.
Why she chose it: “Why does breakfast have to look like breakfast? One of my favorite morning meals is this “tear-and-go” salad. I’m often rushed in the morning, so this healthy plate just involves tearing up some veggies and protein and is packed with nutrients. I eat a low-carb diet, so my dressing is one tablespoon of regular ranch dressing. The fats assist in absorbing nutrients, and it’s very low in sugar. My morning iced coffee comes from any one of the fabulous locally-owned coffee shops in the area.”
Claim to fame: Ahluwalia is a personal trainer at Equinox.
What she ate: Eggs, avocado, and fire-roasted tomatoes atop pita.
Why she chose it: “This is my go-to breakfast at least four days out of the week. I start with a turmeric, ginger, and lemon tea, which awakens my palette and revitalizes my system. I then take an egg and poach it using a teaspoon of apple cider vinegar. Heirloom tomatoes have been incredibly juicy and delicious this season, so I often cut the top off, sprinkle it with some sea salt, and bake it. Last but not least, I add some slender slices of ripe avocado and a sprinkle of lemon and salt. Voila! Out the door and ready for the day.”