What A Nutritionist Really Eats In A Day

If it ain't broke, don't fix it right? Sticking to this mantra, my morning routine has been the same for about five years now. I start each day with a Be Well Smoothie, which consists of varying ingredients like greens, berries, chia seeds and almond milk, but always a healthy dose of protein, fat and fiber. The components work together to turn off your hunger hormones, elongate the blood sugar curve and keep you full and satisfied.

Subsequent meals always consist of a mix of protein, fat, fiber and greens. Macronutrient intake plays an integral role in keeping cells, the microbiome and the brain healthy, and maintaining a loose structure allows you to eat what you want while guaranteeing you get what you need.  

Lunch normally consists of a wild piece of salmon or bison, usually over a salad or wrapped into a lettuce cup. If out and about, I tend to snag chicken and vegetables or a salad from places like Whole Foods, Erewhon, Sweetgreen or Urth Caffé (their chicken pesto salad is my favorite!).

No matter where I eat, my goal is always to nourish my body with nutrients and calm my hunger with protein and healthy fat. Pro tip: If I order a salad and it's only an appetizer portion, I will order a side of avocado, ask for olive oil or double up on the protein. It's all about front-loading your calories throughout the day instead of counting them: this way, you naturally eat less later.

I limit snacking because research suggests it actually increases hunger, spikes insulin and interrupts the digestive process. However, if I need a pick-me-up, I go for nuts, hard-boiled eggs, a slaw or another fat-and-vegetable combo, or almond or coconut butter primal bars.

Kelly LeVeque is a certified holistic nutritionist, wellness expert and health coach based in Los Angeles, California.