What Nutritionists Love to Eat on Weekends
Oysters! Wine! S'mores! Here's what really happens when the healthiest eaters let loose.
A Seafood Feast
Drew Ramsey, MD, health expert and author of the new book Eat Complete
, says his Saturday splurge is a reminder that the experience can be just as satisfying as the actual food you're eating. On date nights, he and his wife go out to eat raw oysters and share a bottle of white wine. The combination of delicious food and drink, along with the meaningful conversation over a slow meal, leaves him feeling vibrant and energized. Plus, Dr. Ramsey says, oysters contain high amounts of certain essential vitamins and minerals, including calcium, iron and vitamin B12
A Crispy, Starchy Can't-Eat-Just-One Indulgence
If you're going to indulge, at least make it worthwhile, says nutritionist Rebecca Katz
, whose forthcoming book is titled Clean Soups
. The self-proclaimed potato-holic loves good French fries, but will only succumb to their salty charms if they're really
good: perfectly crisp, without a hint of sogginess. When she finds the ideal fry, she knows she's in for a treat.
The Perfect Dessert for a Day Spent Outside
It'd be futile to try and resist an ooey, gooey s'more made by her children on the family's outdoor fire pit—so Florida nutritionist Britt Brandon, author of the new book Infused Water
, doesn't. She usually spends an active Saturday outside paddleboarding; so, after eating a healthy dinner cooked on the grill, she indulges in a graham cracker/marshmallow/chocolate sandwich and picks up with her usual veggie- and fruit-packed meals again on Sunday morning.
Photo: Elena Elisseeva/iStock
A Childhood Favorite with an Adventurous Twist
If there's an interesting-sounding pancake on the menu when she's out for a weekend brunch, Australian nutritionist Lola Berry will probably order it. The author of The Happy Cookbook
is always up for trying something new, and is especially drawn toward flapjacks made with ancient grains, such as quinoa or buckwheat flour, and topped with fresh fruit and maple syrup.
Photo: William Shaw/Getty Images
An Italian Specialty, Plus a Good-for-You Side
For Megan Wolf
, a nutritionist in New York, pasta is more of a "sometimes" than an "everyday" food. But if she's out to dinner on the weekend at a restaurant that serves homemade pasta, she'll happily order a plate. Gnocchi is her favorite, and to balance the soft, pillowy dumplings, she orders a green vegetable on the side, usually asparagus
, Brussels sprouts
for their high fiber content.