What Nutritionists Eat For Breakfast

5-Ingredient Pancakes You Can Feel Great About

We’re used to seeing pancakes piled high, topped with pats of butter and doused in syrup, but there’s a much lighter way to enjoy these treats. Nutritionist and trainer Franci Cohen regularly whips up a supersimple, flourless batter consisting of old-fashioned oats, egg whites, grated apple and a dash of cinnamon. The key is to let the mixture sit for 5 to 10 minutes before cooking, so the oats plump up from the moisture in the egg and fruit. She ladles spoonfuls onto a griddle, flips them when they start to bubble, puts them on a plate and eats them with fresh berries. The cakes are high in fiber, protein and vitamins, and will keep you full all morning (you may even want to pack an extra in your bag for an afternoon snack).

Broccoli (Yes, Broccoli)

Registered dietician Ashley Koff tries to eat broccoli every day, since it contains glucoraphanin, a phytonutrient that converts to an antioxidant when consumed. She has two favorite ways to eat it; the first, is to add a serving of frozen broccoli to a smoothie (it’s great with peach, mango or banana along with a small handful of cashews or hazelnuts, water, ginger and protein powder). Koff also likes to sauté the florets and leaves (which taste sweet) in avocado or coconut oil, then cook an egg, scrambling it right in with the veggies.

A Classic Breakfast With A Lunchtime Twist

Stuffed French toast may sound fancy or fussy, but nutritionists Stephanie Clarke and Willow Jarosh, of C&J Nutrition, swear it’s a snap. They both make it regularly, since it fits the bill as a tasty, high-fiber and protein-rich meal. First, they prepare an almond-butter-and-pear sandwich; then, they plunge it into a mixture of milk, egg, vanilla extract and lemon zest. The final step is to sauté the soaked sandwich until it’s golden and crispy on both sides.