Molly Rieger is a registered dietitian dedicated to helping her clients eat—and feel—great. Through “Molly’s Best,” she takes an individualized approach to help her A-list clientele work on eating mindfully and creating healthier habits. Part of Molly’s job is flying around the world to aid supermodels and celebrities with their wellness routines, and now she’s here with us to help Newsette readers do the same. Read her interview below for some healthy eating inspiration, just in time for Thanksgiving.

Breakfast:

Greek smoothie:
1 cup unsweetened vanilla almond milk
1 frozen banana
1 tablespoon natural almond butter
1 tablespoon chia seeds
3 handfuls if spinach
1 teaspoon of spirulina

Lunch:

Big salad:
Unlimited greens (spinach, kale, romaine)
Nonstarchy veggies like bell pepper, mushrooms, cucumber, tomato, artichoke
1 healthy fat- 1 tbsp of nuts or ¼ an avocado
3-4 oz of lean protein (salmon, chicken, turkey, egg, beans, tofu)
1 teaspoon of olive oil with vinegar or lemon juice
Herbs for extra flavor and a boost of antioxidants

Snack:

1 serving of Mary’s Gone Crackers with 3 tbsp hummus

Dinner:

Pesto Zucchini Noodles with lemon and ricotta with 4 oz of grilled salmon

Dessert:

Dandelion root tea with 2 squares dark chocolate

Interviewed by Molly West

What do you eat for breakfast?

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