Can you share a day in the life of a super-healthy eater? What would you recommend for breakfast, lunch and dinner?
I reach for minimally processed foods that are satisfying, healthy, and easy to prepare. Aim for organic foods- especially meats and dairy- whenever possible. Here is an example of a healthy, delicious day-long menu:
Breakfast
Sprouted grain toast topped with raw almond butter and smashed organic raspberries
Kombucha drink
Lunch
Salad made of organic micro greens, tomatoes, onions, goat cheese, and olive-oil based dressing
Lentil soup
Ginger tea
Snack
Raw fruit and nut bar (such as Lara brand)
Dinner
Wild crusted salmon
Baked asparagus with shaved organic Parmesan cheese
Quinoa
Dessert
Organic apple with cinnamon or small piece of dark chocolate
What are some foods you typically avoid and why?
I usually stay clear soy because most of the soy grown in this country is genetically modified, and some studies have linked soy to thyroid dysfunction. Additionally, I avoid hydrogenated oils, enriched flours, and processed foods as much as possible. I recommend that my clients stay “close to the plant” – in other words, try avoiding foods that have gone through a lot of processing to get to your plate.
What are your thoughts on cleanses and Hollywood diet crazes?
Certain cleanses and diets have some redeeming qualities, but any time we severely restrict the foods we eat for weight loss, we set ourselves up for failure. Our bodies tell us how much to eat with hunger and fullness. It’s our job to honor these signals and by feeding ourselves satisfying, healthy foods and paying attention as we’re eating.
More about Megan McNamee, MPH, RD
Megan is a Registered Dietitian and nutrition expert. Using a gentle approach that honors each person’s experience, preferences, and life situation, Megan helps her clients reach their own goals in a safe and manageable way. Aside from seeing private clients, she has worked in teaching, research, corporate wellness, and public health, and she currently works full-time as the Training and Wellness Manager and Clinical Coordinator for a medical device company in Scottsdale, Arizona. She also consults with a variety of corporate groups and wellness companies. Megan’s passions lie in understanding why we do what we do and how to change destructive or health depleting behaviors. She received her Master’s in Public Health, Preventive Nutrition at the University of Southern California. Contact Megan for individual or group sessions at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or 480-510-9634.
