It's all well and good to say, "Eat whole foods and practice portion control," but at the end of the day, we wanted more information—and we wanted it straight from the source. When celebrity nutritionists (like Kelly LeVeque, who's responsible for the likes of Jennifer Garner and Jessica Alba's bodies) are off-duty, what do they eat? Do they dive into snacks at 3 PM? How do they maintain their energy all day, through meetings with clients? We asked three celebrity nutritionists—who each have different specialities, but adhere to similar core values—what they eat for breakfast, lunch, dinner, and snacks. Here's what we learned:
The "Fab Four" is a light structure to eating that I created to remind my clients what to eat at every meal. It includes Protein, Fat, Fiber & Greens, and doesn’t matter if you eat vegan, paleo, keto, gluten-free, or have never followed a diet or lifestyle plan. It works to turn off hunger hormones, squelch inflammation, and provide the body with the perfect complete meal of essential nutrients.
For breakfast, My #fab4smoothie recipes are my go-to—they’re easy to throw together and take on the run. My favorite is the Spa Smoothie since it’s refreshing, helps me get in extra greens, and lets me start my day by pretending I’m at the spa with a refreshing minty drink! (Protein: Vanilla Collagen, Fat: Avocado, Fiber: Chia, Greens: Spinach & Mint)
If you’re an entrepreneur, a parent, traveling a lot for work or fun, or all of the above I’m sure you’ll appreciate a meal you can make with a rotisserie chicken and take to work with you the next day! Try out this Coconut Cauliflower Rice and Sweet Chicken bowl next time your day is packed. It heats up easy but it's also delicious cold. (Protein: Chicken, Fat: Ghee, Fiber: Cauliflower, Greens: Broccoli)
If you're feeling hungry and need a bit of a bridge between meals, keep it simple with something like a Avocado Hummus and all the veggies (or some flax crackers) for dipping. These “Bridge Snacks” do not to need to comprised of all the Fab Four components but they need to mostly be made of protein, fat or fiber to calm hunger hormones and prevent mindless snacking. (Protein: Tahini (sesame seeds), Fat: Avocado, Olive Oil, Fiber: Veggies, Flax Crackers)
With fall right around the corner, I’m looking forward to breaking out this recipe for Turkey-Stuffed Delicata Squash. It makes four servings as-is, but could easily be multiplied to serve more people, or for an easy lunch throughout the week. (Protein: Turkey, Fat: Olive Oil, Fiber: Onion, Celery, Mushroom, Greens: Kale)
Breakfast is my favorite meal of the day. I often wake up feeling hungry and enjoy fueling my body with healthy and nutritious food. I don't have one favorite go-to meal, but during the week I usually opt for something quick and easy, like a Beetroot and Strawberry Smoothie. On the weekend, I like to share a delicious breakfast with my family, so I always choose something a bit more elaborate. At the moment we love French toast, both savory and sweet.
During the week, lunch is often squeezed in-between meetings or between consultations with clients. I don’t usually have time to prepare anything from scratch, so I usually rely on leftover salads or a protein-rich meal. Protein helps keep my blood sugar levels stable and my energy levels high. My favorites include Lamb Koftas or Mini Salmon Quiches. The same meal that lands on my plate often ends up in my kid’s lunchboxes too.
If I’m craving something sweet, I look for a good balance of natural sweetness, quality fats and protein. My Beetroot and Spinach Bliss Balls offer all of this goodness in one small serve. If I’m craving savory, I opt for my number one, all-time favorite snack Wholesome Child Flaxseed Crackers. Dipped in vegan cashew nut spread (recipe from my book), these are always a winner and totally delicious.
After a long day, a healthy, delicious, and filling dinner is the best choice for your body, your family, and your mind. I start my main meals with a mixed salad and then add favorite family staples. At the moment, my kids and I are loving ‘build-your-own’ meals like this Salmon San Choy Bow or Black Bean Tortillas. Each of us has a different preference and by placing all the elements of the dishes on the table, and encouraging each family member to build their own tortilla, wrap, or lettuce cup, it ensures a happy and positive meal experience.
Ok, so I don’t make Green Shakshuka every day, but my breakfast is pretty much always some eggs with some vegetables. It fills me up right through until lunchtime and I really love a savory, tasty start to my day. I’ll often use leftover vegetables from the previous nights meal and add an egg or two, plus some chile powder and avocado. Heaven! We all need to eat more veggies so I try and share recipe ideas to inspire people to think about ways to include more of them into their diets.
In the summer months, it's always a salad “buddha bowl” style, making the most of the summer produce that I grow in my vegetable garden. This aubergine and chickpea salad is something I eat a version of on a weekly basis. In the winter months I make lots of soups and stews. I always try to include at least four vegetables at lunch and have one portion of fruit as well.
I don’t often snack and try to just stick to water and the occasional herbal tea between meals. However, I always have some of this tahini sauce in my fridge for dressings and it’s the first thing I’ll turn to if I need a snack, usually with some raw or cooked vegetables. I tend to have a pretty well-stocked fridge from batch-cooking a couple of times a week. If not this sauce then some hummus and broccoli would be my go-to.
At the moment, my favorite dinner is a quick and easy dish like this bake. It’s so fresh and so easy! I am a new mama and so life has become somewhat busier and so I am opting for really quick and easy to assemble meals. But dinner is by far my most favorite meal and the one I make the most effort over these days. I’ll often throw together a simple chicken and vegetable curry as an alternative to this bake.