This Is What a Harvard Researcher Eats for Breakfast

In addition to her research, Rachele Pojednic is an instructor at Flywheel.

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.

Rachele Pojednic

Rachele Pojednic’s breakfast. Photo provided

Rachele Pojednic

Claim to fame: Pojednic wears many hats. She’s a Harvard Medical School researcher focusing on physical activity interventions, has a Ph.D. in nutrition science, and is a Flywheel instructor.

What she ate: Locally made granola with almonds, plain Greek yogurt, honey, blueberries, and banana.

Why she chose it: I think it’s super important to eat a variety of real food at each meal,” she says. “The combination of fiber-rich granola, berries, and banana gives me a burst of carbohydrates loaded with powerful plant-based phytonutrients. The nuts and plain Greek yogurt pack a protein punch and a healthy dose of fat. I try to keep added sugar to a minimum, so I just drizzle a little bit of honey on top for a touch of sweetness. This real-food breakfast gives me a surge of energy on the bike, and keeps me going throughout the morning in the lab.”