you’re not alone

March is National Nutrition Month- a time where we focus our efforts not only on educating what, how, and when to eat right, but also to highlight the importance and distinction of registered dietitian nutritionists amongst other health, fitness, and wellness professionals.

This year I’m honing my efforts towards shedding some light on a burning hidden question that most people wonder: what do dietitians | nutritionists  eat on a regular, daily basis?

I’m going share some insider {personal} secrets, but first, I’m here to tell you that…

no one is perfect!

No one.  Not even as much as we try to be. Not even if it looks that way from the outside.

Also, you can rest assured that you’re not alone.

You’re not alone in your weight struggles.

You’re not alone in your self esteem issues.

You’re not alone in your occasional or frequent “bad” food choices.

Take me, for instance, I’d say I eat what I’d call healthy {which can be on the pretty strict side of the aisle} about 90% of the time. On a daily basis. However, I have a huge sweet tooth. So while I may eat whole grains, lean proteins, fruits, veggies, etc… I also indulge pretty regularly on something to satisfy that craving. I do try to have what I’d call twisted-nutrition-approved options so there’s no need to feel guilty, but I cave to the not so healthy options, too. And, I feel guilty about it… It’s something I’m working on.

So here is what a typical day looks like for me in terms of everything I eat. There’s nothing fancy to it. I don’t take hardly any magic pills, potions, or powders.

breakfast:

Coffee. First and foremost! Black or with half and half. Or a slim latte. I like to switch it up.

I like to switch it up with a variety of go-tos for breakfast food, too. Lately I’ve been on a PB&J toast kind of kick. In the summer I’m more into smoothies or yogurt bowls, and in the fall it’s likely overnight oats. When I’m trying to be proactive in my planning I’ll do my baked egg cups and on the weekends it’s some sort of homemade french toast, pancake or waffle with drizzle of a quick homemade fruit-based syrup. All having the theme of lean protein + a little whole grains or fiber from fruit.

morning snack:

Usually this is pretty simple with a choice of fruit + a couple spoons of nuts or a light string cheese or a spoon of peanut butter. The protein|fat choice depends on my pick of fruit. I usually keep this seasonal for variety of taste & nutrients {apples or citrus in the winter, berries and stone fruit in the summer for examples}.

lunch:

Truthfully this is usually where I spare time and just bring leftovers from dinner. I try not to eat out and rather than making something additional to my breakfast and snacks, I usually pack up some lean proteins and veggies while I’m cleaning up dinner. Sometimes I’ll pack a wrap or sandwich with veggies, but if I do that, there tends to be leftover food that goes to waste because my husband likes to have new dinner options each night, as much as possible.

I tend to need | want something sweet after lunch so I’ll grab a few pieces of dark chocolate but the new Chobani Simply 100 crunch have been a fabulous dessert-like, probiotic & protein- rich option.

afternoon snack

Recently I’ve been trying to improve my come-home-and-destress-and-mindlessly-eat-whatever-is-convenient. So I made a double batch of my chocolate protein muffins to suit my sweet-tooth, and it’s been pretty successful!

dinner

This is where I try to add a lot of variety with different recipes but sticking to the basic concepts of lots of non-starchy veggies + lean proteins and an optional whole grain option for the husband. Our dinner on a weekly basis consists of chicken and fish each 1-2 times per week, extra lean beef and pork once per week each, and we eat on average once a week.

some of my favorites are:

pulled pork + greens or slaw on a whole grain sandwich thin

fish ‘tacos’ in lettuce cups

baked salmon + roasted veggie

lemon chicken + roasted brussels + a little pasta

classic spaghetti & zoodles

I cycle the same proteins over on a weekly basis but make a different recipe with them. For example, one week we might have spaghetti and extra lean ground meatballs or meat sauce and the following week I might make a lasagna or meatloaf out of it. My husband has to have his meat so our dinners are rarely vegetarian, but that’s when I try to get my vegetarian options in is at lunch time {if I’m not bringing leftovers…}.

I also do not make multiple dinners to suite the many preferences of family members. I make one dinner but we may each have our own bread or carb. One way to simplify this is to skip the carb altogether for yourself but as you’ll see in my recipes above that my husband will have white bread or pasta and I’ll sub that with my own whole grain or veggie option.

I know that I said I was sharing what I eat on a regular basis but I basically drink nothing but club soda or LaCroix all day {with the exception of my coffee}. And, in terms of how I compensate for the sweets that I like to add into my day–

I do exercise everyday. Well, it was everyday before the baby, now I’ve been able to build it back to 6 days per week {hardly ever 7, but that’s my usual weekly goal}. When I first when back to work I was lucky to squeeze in 30 minutes a couple times a week. I used to do an hour a day, but again, it’s more like 30 minutes. I’m bad with getting into my routine with cardio and skipping the strength training. Another goal of mine that I’m working on.

So there you have it, a snapshot into what a dietitian eats. You’ll see I have some areas I’m trying to improve, but I hope you can rest assured that I do practice what I preach.

Do you have any similarities or difference?

I’d love to hear from ya!

xo,

Becca

 

p.s. don’t forget to follow me on instagram {@twistednutrition} if you want more behind the scenes of meal + snack ideas, brand recommendations, and product faves!