3 Dinners Nutritionists Swear By

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A little meal-prep goes a long way. This is especially true for weeknight dinners. After getting home from work, making a healthy and nutritious dinner is the last thing you want to do. So make sure you’ve planned ahead to make the process as easy as possible. Check out these three dinner options that will not only leave you satisfied, but also not break your latest health kick:

Homemade Roasted Brussel Sprouts with Salt and Pepper

1. Roasted Brussel Sprouts & Bacon

Registered Dietitian, Maya Nahra loves having roasted brussel sprouts and bacon for dinner. She says, “it sounds fancy, but it’s not – here’s the recipe.” This dinner option is a creative way to make Brussel sprouts, and not only is free of most allergens (dairy, egg, gluten) but is also a low carb meal option. In terms of general eating habits and lifestyle, Nahra shared some of her general habits:

“I don’t like to drink much alcohol. I love vegetables. I don’t snack much. I don’t eat much sugar. I seek alternatives to gluten and dairy. This is my own personal ‘sweet spot.’ It’s where I feel best.”

“I eat fat. I eat a lot of fat. It’s typically where 70-80% of my calories come from. I believe fat is good for you and that fat won’t make you fat. The research surfacing in this area is incredible.”

Quinoa and vegetable salad with grilled chicken fillet, top view

2. Grass Fed Beef or Roasted Chicken with Quinoa

Personal trainer James Logie‘s typical dinner consists of a meat and a varied grain or vegetable, such as wild rice, quinoa, or a sweet potato. When he indulges in beef, he sticks to grass fed beef from a local farm. Other nights, Logie will sauté diced sweet potato in olive oil with garlic, and add in a whole diced chicken breast, herbs, balsamic vinegar, green onion and cilantro. His last ingredient? Hot sauce.

Fresh salmon

3. Salmon with lemon juice

Health expert, Angela Shurina usually has some kind of fish for dinner. Her cooking technique consists of steaming or cooking the fish in a bit of water with coconut oil, lemon juice, and occasionally coconut milk. Salmon is one of her favorites, but she also switches it up with mackerel, herring, sardines, trout, sea bass, and sturgeon. As a side dish, she usually has broccoli or cauliflower cooked in coconut oil. Angela often adds hard boiled eggs and handfuls of walnuts or Brazilian nuts to her dinner.

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About Jenna Goitiandia

Jenna is a member of The Path Editorial Team. She is currently finishing up her degree at Fordham University in Marketing. Jenna is interested in learning new things about how nutrition affects your health and how to heal your body through different diet choices.