What Nutritionists Eat for Lunch
We asked six pros what's on their plates. Surprise: It's not kale salad!
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The Big Bowl Lover
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