What Nutritionists Eat For Breakfast

How RDs up their veggie count, sneak in superfoods, and get their days offto a great start.

- Catherine Dibenedetto

TURMERIC- GINGER

GRANOLA

“I bake a batch of this granola on Sunday and eat it with yogurt or as a cereal all week.” —Megan Roosevelt

THE PREP: In a bowl, mix 2 cups gluten-free rolled oats, 1 cup unsweetened shredded coconut, ½ cup chopped pecans, ½ cup coconut oil, 5–10 drops stevia, 1 tsp. ground turmeric, 1 tsp. ground ginger, and a pinch each of sea salt and black pepper. Spread on a baking sheet and toast in the oven at 275°F for 90 minutes, stirring often. Enjoy with milk, or as a yogurt topping.

THE NUTRITION: “Even though there’s just a pinch of it, the black pepper is a key ingredient because it helps you absorb the anti-inflammatory and antioxidant benefits of turmeric,” Roosevelt says. Her granola also stars ginger, which is thought to help with digestion, circulation, brain function, and possibly period cramps.

NO -STRESS

GRAIN BOWL

“Utilizing things in your fridge—like leftover grains and veggies—you can throw this recipe together in minutes and wind up with a nutrient-packed meal.” —Marisa Moore