What Nutritionists Eat for Breakfast
It's not all green smoothies. (Hooray for pancakes and French toast!)
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Broccoli (Yes, Broccoli)
Registered dietician Ashley Koff
tries to eat broccoli every day, since it contains glucoraphanin, a phytonutrient that converts to an antioxidant when consumed. She has two favorite ways to eat it; the first, is to add a serving of frozen broccoli to a smoothie (it's great with peach, mango or banana along with a small handful of cashews or hazelnuts, water, ginger and protein powder). Koff also likes to sauté the florets and leaves (which taste sweet
) in avocado or coconut oil, then cook an egg, scrambling it right in with the veggies.