This Nutritionist Has A Severe Nut Allergy—Here’s What She Eats In A Day
“This salad has a base of baby kale topped with golden beets, chicken, blueberries, avocado, and beet sprouts,” Janeiro says. The combination of tasty ingredients is packed with color, protein, fiber, and healthy fats. It’s topped with a simple salad dressing made from blueberries, lime juice, and coconut oil, which she uses instead of oils with tree nuts. While she can control her ingredients at home, Janeiro has to be cautious when eating out and with anything involving oil. “In the past few years, there’s been a big surge in cooking with oils like walnut oil, hazelnut oil, and macadamia nut oil, especially in health-conscious restaurants and brands,” she says.
Sometimes she swaps the avocado for pumpkin seeds or sunflower seeds for a little more variety. “Normally I’d add a piece of toast for some additional complex carbohydrates, but since I had that in the morning, I ate a quarter of a roasted sweet potato,” she says.