This Is What a Clinical Dietitian Eats for Breakfast

Beth Israel's Kristina Secinaro has her morning concoction down to a science.

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.”