Nutritionist Robyn Webb has had an impressive career of helping others make better food choices. She’s the author of the award-winning Smart Shopper cookbook and 15 other books, a nutritionist, a culinary instructor, and the food editor of Diabetes Forecast magazine. On top of all that, she finds time for plenty of exercise, fitting in a combination of running, elliptical training, yoga, and weight-lifting five times a week. She stays fueled through her busy days with small meals and snacks, plenty of fruits and veggies, and lots of vegetarian protein. Read on for a look at her daily diet.
Breakfast: Steel-cut oatmeal with berries.
Mid-morning snack: Almond milk.
Lunch: “I made my recipe for hazelnut-crusted tofu with sautéed broccoli and mixed fruit for dessert.”
Mid-afternoon snack: “Assorted raw nuts and seeds—including a few chocolate chips! Plus fruit like this banana.”
Dinner (not pictured): “Last night’s dinner was vegetarian: black beans, brown rice, salsa fresca, mushrooms, onions, and lettuce. I often eat vegetarian for dinner, but sometimes I eat grilled fish or chicken.”
After dinner: Plain nonfat Greek yogurt with honey and berries. “Yesterday was not a recipe-testing day. On those days I’ll eat whatever I’m testing—always healthy!”
Disclaimer: The Food Diaries series is intended to be inspirational and is not an endorsement of each individual’s diet.
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