When you make a living coaching others about eating, what kind of breakfast do you eat yourself? These four Atlanta-based dietitians answered that question:
Page Love
MS, RDN, LD, CSSD, Nutrifit Sport Therapy Inc. in Atlanta
An expert on sports nutrition and eating disorders, Love consults with individuals - some of them athletes - and companies in her practice. In 2016 she worked as the sports dietitian for the Women's Tennis Association at Wimbledon.
"I often eat an egg sandwich, coffee and fresh fruit for breakfast. This past week I was enjoying a wonderful mango flax oatmeal and fruit. I also have kefir occasionally for the calcium and probiotics. I am a big believer in fiber and protein combos to stabilize the start of the day!"
Rahaf Al Bochi
RD, LD, CDE, Olive Tree Nutrition in Duluth
Al Bochi provides nutrition counseling on healthy eating and wellness, disease prevention and nutrition therapy for medical conditions.
"My family and I have breakfast every day. To me, a complete breakfast consists of whole grains, fruit and/or vegetables and protein from eggs, nuts and seeds, Greek yogurt, or tofu. I also aim to have a cup of milk or yogurt to get some calcium and vitamin D in my diet - and to keep me full longer and hold me until my next meal. One of my favorite breakfasts is Greek yogurt parfait with homemade granola layered with yogurt and whatever fruit I have in the fridge. I add flaxseed to my granola recipe for some healthy omega 3 fats. If I'm feeling like something a little more sweet I add a dash of cinnamon and a teaspoon of honey."
Juliana Nagy
RDN, LD, Nourishing Life LLC in Sandy Springs
Nagy counsels patients on topics that include diabetes, weight gain or loss, prenatal and maternal nutrition and digestive disorders. She spent nine months at Le Cordon Bleu in Paris and combines her culinary and healthcare backgrounds to motivate clients and patients to keep their diet interesting and exciting at the same time.
"I'm not a breakfast type of gal, so my family can catch me eating anything from dinner leftovers to the more traditional frittata. I always keep in mind to make it a balanced meal - getting my carbs from whole grains, fruits and vegetables and including my protein and my fats to keep me going until I have a chance to have a snack or lunch. I usually eat at least 3 ounces of lean protein for breakfast, especially after a workout. One of my favorite fast recipes is an avocado toast. It is mainly avocado, turkey breast, tomato, lemon, cilantro and whole wheat toast. It's fast and delicious. On the weekends, when I have more time, I like to do an egg white omelet: egg, onion, mozzarella cheese, turkey breast, avocado, tomato and spinach."
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Jenny Askew
MS, RD, LD, CLT, ACSM-HF, Balance Fitness and Nutrition in Alpharetta
Askew uses food to help patients manage a variety of medical conditions, including those with celiac disease, high cholesterol and diabetes. She also offers food sensitivity testing.
Her most important breakfast consideration is food that is easy to prepare. "Breakfast also has to contain carbs and protein to supply energy and keep me full until I have time for a snack or to eat lunch. Today, I'm having toast with almond butter and a peach." Another typical breakfast for her? "Eggs with a smoothie. My typical smoothie contains a little bit of protein powder, flax or chia seeds, a cup of fruit and a cup of something green - usually kale or spinach."
