What I eat every day as a dietitian who practices “stress -free eating”

“My diet is definitely different. I am trying to include a mixture of animal and plant proteins. Of course, I try to aim at a balanced plate as possible.”

Its idea of ​​a balanced plate is: half a plate of products, a fourth plate of protein and a fourth plate of starch.

“Of course, this is not always the case for all my meals, just because I know this will be unrealistic for me,” she says. “I try to make sure that breakfast and lunch are as comfortable as possible.”

Here’s what I break the fast, lunch and typical dinner for Sakaida:

• breakfast: Delicious oatmeal or juice, usually made in advance
• lunch: Mason’s poetic-neighbor, powers or rolls
• Snacks: Fiber and healthy fats such as popcorn, roasted chickpeas, carrots, and home cheese, decline, apples, and peanut butter
• dinner: Tofu, chicken, beef, white rice, or brown rice and vegetables

Sakaida plans her meals early to make her decisions about eating more smooth. You find that many people overcome when they have to think about what to make it immediately.

“I tell people to collect recipes, then write all the ingredients as you do if you go to shop,” she says.

“Also, switch the ingredients that resemble each other. If you are doing a recipe containing both spinach and turnip, another recipe only uses kale, you can definitely buy turnip if you want to save money or try to use all your ingredients.”