By: Jodi Sussner, Director of Personal Training

Have you ever wondered what a personal trainer eats throughout the day? We asked our own Jodi the Trainer to take us through her typical day to see what she eats, and offer up some great nutrition advice and tips for a healthy eating plan.

 

I consider myself to be a nutrition geek. I love to experiment with new foods and always try to eat clean whenever possible. That’s not to say I don’t have an unhealthy meal or two from time to time, but the key to properly fueling yourself is to know your body and what works with it. Before I share my plate, I want to give you a quick look at my three keys for maintaining a healthy diet:


1) The first tip I have for anyone looking to improve their eating habits is to eat small meals throughout the day and don’t deprive yourself. If you are craving chocolate, eat it, just don’t overeat it. It’s about portion control and balance. I also make sure to fuel regularly. My calorie goal is somewhere between 1700 and 2000 calories per day. If I am training all day I eat more. When you eat whole food even 1700 calories can be a lot of food, and by eating smaller meals throughout the day instead of a couple of big meals, that becomes much more manageable.

 

2) Next, I always say that a little planning goes a long way. When you have a plan, you don't have to think when your ability to make choices may be compromised. Without planning, I would be surviving on protein shakes.



3) Finally, consistency is key. I eat a lot of the same things, but mix up my veggies and meat selection when I get bored. I love to cook, which makes eating clean fun!

 

Without further ado, here is a typical day of what’s on my plate:


Breakfast:

1 cup black coffee

1 tablespoon French vanilla coconut creamer

1 scoop Truestar protein

½ frozen banana

1 cup coconut milk

1 tablespoon green powder (blue-green algae or spirulina)

 

 Snack:

2 rice cakes

2 tablespoons natural peanut butter (all natural, no sugar added)

1 cup black coffee

1 tablespoon coconut creamer (French vanilla)

 

Lunch:

2 cups arugula

½ cup red quinoa

1 tablespoon blush wine salad dressing

1 8-ounce packet of albacore white tuna

 

Snack:

Honeycrisp apple

Small handful raw cashews

 

Dinner:

6 spears asparagus

4 ounces grilled pork tenderloin

½ cup sliced Portobello mushrooms sautéed in coconut oil

1 glass of Pinot Noir (a girl has gotta live!)

 

 Plus LOTS of water throughout the day

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