What Nutritionists Eat for Lunch

Even if you're eating at your desk, presentation matters—and not just because an attractive container makes your food look better. Stephanie Pedersen, author of Coconut: The Complete Guide to the World's Most Versatile Superfood, likes bowls because their high sides make it easy to scoop up many different components all in one bite. Her current go-to lunch bowl includes a triple dose of coconut (oil, milk and dried), which contains fatty acids that have been shown to help keep the heart, brain and immune system healthy; as well as quinoa and either shrimp, chicken or beans. Raw vegetable sticks are Pedersen's usual accompaniment.

Get the recipe: Coconut-Quinoa Bowl