What I eat every day as a dietitian who practices ‘stress-free eating’
Your approach to eating should be stress-free, according to registered dietitian and cookbook author Kylie Sakaida.
Sakaida emphasizes the importance of making meal planning and cooking easy to reduce stress about food choices. She suggests increasing fiber and water intake and utilizing canned and frozen foods for convenience. Perfection is not the goal in stress-free eating.
“Remember that one meal won’t define your progress, and it’s okay not to eat perfectly all the time,” Sakaida advises.
Her cookbook, “So Easy So Good,” offers balanced recipes to support stress-free eating.
What a Dietitian Eats for Stress-Free Eating
Sakaida’s meals vary, aiming for a mix of animal and plant-based proteins. She strives for a balanced plate with half produce, a quarter protein, and a quarter starch.
She typically enjoys savory oatmeal or smoothies for breakfast, mason-jar noodles, salads, or wraps for lunch, and snacks like popcorn, roasted chickpeas, carrots, cottage cheese dip, or apples with peanut butter. For dinner, she opts for tofu, chicken, beef, or fish with rice and vegetables.
Sakaida plans meals in advance to simplify decision-making and suggests gathering recipes and listing ingredients before shopping.
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