What Nutritionists Eat for Lunch


The Leftovers Queen
A ransacked-from-the-fridge meal need not be sad. In fact, the lunches that blogger Sarah Britton, author of My New Roots: Inspired Plant-Based Recipes for Every Season, assembles out of leftovers are surprisingly enviable. It’s all in how you build your plate. She starts with leftover grains, such as quinoa (which delivers plenty of fiber and protein), adds cooked beans or lentils for even more oomph, then adds fresh vegetables to give the meal crunch and extra vitamins. On days when she has more time, she makes a dressing and sprinkles toasted nuts and seeds on top; or crumbles goat or sheep’s-milk cheese over everything for extra crunch and flavor.

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The Brain-Food-Obsessed Chef
Rebecca Katz, a trained chef with a masters in nutrition, whose new book is called The Healthy Mind Cookbook, often eats meals that deliver much more than a guarantee that she won’t be hitting the vending machine later. For instance, she loves lentil soup that gets an added boost from mix-ins such as delicata squash, kale and turmeric. She considers lentils a “smart food,” since they are a great source of folate, a B vitamin shown to help boost brain power. Pro tip: Freeze the soup in portioned containers; it will defrost more quickly that way, compared to being in one large frozen block.

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