12 'Unhealthy' Foods Nutritionists Eat
Eat what you want and never gain weight
To drink it and reap the rewards (without jittery side effects), Sass suggests drinking one cup in the morning and then switching to water or green tea. Skip the sugary flavored creamers and add in organic skim or non-dairy milks like almond or coconut.
The key here? Small amounts. Bacon can be loaded with salt and saturated fat, which is why you want to use it more like a garnish than a main event. Sprinkle crumbled bacon atop a side dish of Brussels sprouts or a veggie-filled salad.
Sass suggests picking up organic eggs (the chickens are fed a healthier, all-vegetarian diet without hormones or antibiotics). Begun is an egg-eater, too: she prepares them several times per week in a veggie omelet or scrambled with sautéed leafy greens. Try these 10 egg recipes.
If you go for whole-milk yogurt, watch your portionsa cup of full-fat plain yogurt is 160 calories, while a cup of fat-free is 110 calories. Whole milk also contains more saturated fat5 grams per cup, or about a quarter of what the American Heart Association recommends in a day.
People tend to fear potatoes because of their reputation as a waist-widening starch. But Sass sees them in a different light. They provide important nutrients like energy-supplying B vitamins and iron, plus vitamin C, calcium, potassium, and fiber, and they are also a source of a fat-burning carb called resistant starch, she says. "Like fiber, resistant starch fills you up but it doesn't get digested and absorbed, and studies show it triggers your body to burn more fat," she says. (Related: 26 Reasons to Love Potatoes)
Sass chows down on potatoes (her favorites are red, blue, and fingerling) once a week. Activate that slimming resistant starch by eating them in a cold potato salad. Roast, then chill taters and toss with a mixture of Dijon mustard, lemon juice, and garlic.
Beller combines a teaspoon of olive oil with a half-teaspoon of ghee and uses it to toss roasted or steamed veggies. You'll find ghee in the ethnic food section in grocery stores.
Balance out pasta with lean protein (like fish or chicken), healthy fats (like olive oil), and plenty of fiber-rich veggies, advises Clerkin. As a rule, Clerkin matches the quantity of pasta she eats with an equal amount of vegetables. Beller, another pasta lover, orders it with marinara sauce as a side to fish at a favorite Italian restaurant. "Ask for it to be cooked al dente," she advises. "The firmer pasta will help keep your blood sugar more stable."
On a recent dinner out, a basket of homemade sourdough bread arrived at Beller's table. She didn't go to town on it (it's still bread, after all), but she took a half of a slice and enjoyed each bite.