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    Here's what these Atlanta dietitians eat for breakfast

    July 5, 2016


    When you make a living coaching others about eating, what kind of breakfast do you eat yourself? These four Atlanta-based dietitians answered that question:


    Juliana Nagy RDN, LD, Nourishing Life LLC in Sandy Springs . Nagy counsels patients in a private clinical setting on topics that include diabetes, weight gain or loss, prenatal and maternal nutrition and digestive disorders. She spent nine months at Le Cordon Bleu in Paris and combines her culinary and healthcare backgrounds to motivate clients and patients to keep their diet interesting and exciting at the same time."I'm not a breakfast type of gal, so my family can catch me eating anything from dinner leftovers to the more traditional frittata. I always keep in mind to make it a balanced meal - getting my carbs from whole grains, fruits and vegetables and including my protein and my fats to keep me going until I have a chance to have a snack or lunch. I usually eat at least 3 ounces of lean protein for breakfast, especially after a workout. One of my favorite fast recipes is an avocado toast. It is mainly avocado, turkey breast, tomato, lemon, cilantro and whole wheat toast. It's fast and delicious. On the weekends, when I have more time, I like to do an egg white omelet: egg, onion, mozzarella cheese, turkey breast, avocado, tomato and spinach.





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