15 foods a nutritionist always keeps in her fridge:
). For another quick meal, I mix the tuna or salmon with a combination of organic balsamic vinegar, stone ground mustard, lemon juice, and Italian seasoning and serve over chopped kale with a small scoop of quinoa and half of an avocado.For a quick breakfast, lunch, or dinner, I’ll sauté veggies in the low-sodium organic vegetable broth, add eggs to scramble, and serve with half of an avocado.
When I have more time I also make a crust-less veggie frittata orI try to mix it up, but right now I have kale, broccoli, Brussels sprouts, green beans, zucchini, cucumbers, and carrots. I eat veggies with every meal, and snack on raw veggies by dipping them in hummus, guacamole, or pesto. I also use cucumbers to infuse my water with added flavor.
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