What are the refrigerators of American nutritionists. A PHOTO
'14.04.2018'
Source: US News
The patient nutritionist will certainly pay attention to the appearance and figure of the doctor, skin condition and other details that hint at the effectiveness of his recommendations. But the truth is most likely stored in their refrigerators.
Nutritionists are also people, so on the shelves you are unlikely to see perfect vegetables and fruits arranged in colors (as no one will see this in real life). And they also eat muffins, pizza and mashed potatoes. Journalist US News I asked several American nutritionists to take real photos of their refrigerators and explain why certain products are located there. It turned out very curious!
Sarah Haas, certified nutritionist, author and chef sarahaasrdn.com
- Hummus This homemade product becomes an excellent, fragrant topping for sandwiches, salads, toasts - whatever you want. I love to use it as a salad dressing, diluted with water or lemon juice.
- Tahini. Seasoning based on sesame seeds is a very good base for salad dressings or topping for vegetables, fish, chicken.
- Eggs Super convenient - you can add protein to any dish or snack. I eat them on toasts, add them to salads, make egg salads and use them in baking.
- Lemons and limes. Freshly squeezed citrus juice is the perfect accent for almost any dish; adds a pleasant tartness to everything from potatoes to fish.
- Yeast. I always keep them in the fridge to make bread or pizza dough. This week I use yeast to bake homemade muffins, which are much tastier than those bought in the store.
- Yogurt. I usually use the basic version - it is universal. I eat it as a standalone dish or use it instead of sour cream as a taco addition.
Kaitlin Meehan, a certified nutritionist at KathleenMeehanRD.com
- Maple syrup. I grew up in Vermont and therefore I love maple syrup instead of sugar. I use it for pancakes and waffles, and also add it to oatmeal every morning.
- Tortillas. Quesadillas are my favorite dish. I complement them with cheese, black beans, leftover chicken, season with salsa, basic Greek yogurt, and add slices of avocado.
- Carrot. I try to keep the carrots in sight - in small bags or containers that you can easily take with you for a snack both at home and on the road. I AM
- Yogurt. I mix basic yogurt with fruit, granola and flaxseed to get a high protein snack that provides me with energy for a long time.
- Salad dressings. I use store and made at home. Sometimes I don't want to mess around, there are ready-made products for this case, but when I have time and desire, I gladly do the refueling myself.
- Butter. I alternate cream, olive and avocado oil. There is nothing more beautiful than fresh butter on fried green beans or a melting piece of butter on freshly boiled mashed potatoes!
Gisela Bouvier, Certified Nutritionist, Nutritionist, BNutritionandWellness.com owner
- Cauliflower (white and purple). Yesterday I went to the local farmers market, so there are fresh vegetables in my fridge. I add the white cabbage to the smoothie, and fry the purple cabbage and serve as a side dish.
- Leftovers Something is left of the lunch from the salad bar and the hot dishes bought in Whole Foods.
- Almond oil. I always keep it handy and sprinkle on toast, rice cakes or just eat carrots. My baby loves him too.
- Tofu. I recently discovered superhard tofu packed in a vacuum (not liquid). I try to build a mostly plant-based menu, and tofu is an easy way to add protein. I bake it in the oven or saute it for a crisper consistency.
- Hummus. I have both hot and sweet hummus right now. My breakfast is two slices of toast, one of which I grease with spicy hummus, garnish with seeds and vegetables, and the other with sweet hummus and add granola.
- Greenery. My lunch looks like this: collect all the leftovers from the fridge and spread them over a pillow of greens.
