Food Diaries: How a Dietitian/Personal Trainer Eats for a Day
Christine Turpin’s jobs revolve around healthy food and exercise. So does she maintain the healthiest diet out there?
We’ve featured personal trainers’ and nutritionists’ food diaries aplenty, but never before have we featured a diarist who is both. Meet Christine Turpin, whose works double duty as a nutrition consultant and certified personal trainer. “When I am not educating clients about good nutrition or instructing exercise programs, I am squeezing in a run or a ride,” she says. She recently ran the Zooma Half Marathon Annapolis and is training for a six-day bike ride called te Bike Virginia Tour. “When I am not riding or running I am strength-training in the gym or kayaking with my husband on the bay.” Read on to see how she stays fueled.
Breakfast: “An hour before I head out for a ride, I will doctor up a bowl of old-fashioned oats. I slice up a small banana, throw in a handful of dried cherries, and stir in a dollop of natural peanut butter. I top it with a splash of skim milk, a sprinkle of chia seeds, and a pinch of cinnamon.”
Snack in the saddle: Around 20 miles of pedaling, and I am ready for a snack to help me power home. Today it was a Honey Stinger Chocolate Rocket Energy bar, which fits nicely in my jersey pocket.”
Post-ride snack: “Baby carrots for crunch, whole-wheat crackers (Triscuits) for salt and carbs, and a new spin on hummus, edamame, from Wegmans.”
Lunch: “When I’m not running around Baltimore personal training or busy with a nutrition gig, I like to have a lunch I can heat up (too many sandwiches the days I am on the run). Sesame garlic shredded chicken is a good source of protein, and the rice gives me the carbs to refuel from my ride.”
Mid-afternoon snack: “There were countless trials of testing the many flavors and brands of Greek yogurt and I finally found my favorite: black cherry. I like to pair my yogurt with fruit. Strawberries are my favorite fruit, hands down, and the season is way too short. Right now I am eating strawberries all the time!”
Dinner: “A sweet, tangy, and gooey punch to pizza—homemade barbecue chicken pizza on whole-wheat crust accompanied by a pint of pale ale. My favorite way to add color to a dish is to include a side salad with balsamic vinegar and olive oil.”
Dessert: “Before my kitchen is closed for the night, I like to have a little something sweet. Two pieces of dark chocolate do the trick; I will wash them down with a pint of skim milk.”
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