Daily Plate: What Does a Dietetics Student Eat?

 Whenever I tell someone I study nutrition, they either hold up whatever they’re eating or drinking and ask if it’s “allowed,” or they pull me into a corner and start confessing their deepest, darkest, dietary secrets. This amuses me and also reminds me how much nutritional knowledge I take for granted on a daily basis.

I think it’s important for an aspiring dietician to practice what she preaches. Even more importantly, I’m a busy girl, and I need to make sure I have enough energy to tackle my to-do-list. If you take care of your body, it takes care of you.

Today was a pretty typical day. I started off with a sliced pear, topped with Greek yogurt, wheat germ, and sliced almonds. I also drank some tea and water and then more water at the gym.

Lunch was a salad of greens, tomato, Trader Joe’s soy chicken nuggets and more sliced almonds, dressed in oil and vinegar. I also had a glass of kefir and a clementine.

Between classes later, I enjoyed a “breakfast-in-the-afternoon cookie,” which I adapted from a Fitnessista recipe.

In this thing:
1/3 cup oats
1 tablespoon almond butter
½ scoop protein powder
Splash of soy milk
½ a mashed banana
cinnamon

(Stir everything together and pour into a bowl or to-go container. Cover with plastic wrap and let sit in the fridge overnight or until you’re ready for it... To be eaten with a spoon.)

Chris and I were both home for dinner tonight, so I made this lentil-sweet-potato stew he really likes. It’s basically onion, garlic, lentils, cubed sweet potatoes, diced tomato and lots of spices—cinnamon, turmeric, and chili powder—cooked down and served with rice or couscous.

For dessert, I pulled out this “No Pudge” brownie mix my mom gave us. I’m not normally one for “diet” foods, but I was intrigued. For one serving, mix 1 tablespoon of yogurt and 2 tablespoons of brownie mix. Microwave for a minute. Topped with a little chocolate ice cream—beautiful.