Sydney Greene, a Registered Dietitian Nutritionist with a private practice in Manhattan, shared healthy eating tips and her favorite recipes.

Get Back To Basics Tips:

  1. Water – Consume Half Your Body Weight In Ounces
    Example if you weigh 180# you need 90 ounces of water. Add a lemon or not, just
    start drinking it.
  2. Vegetables – At Least 2 Colors Per Day (1 fist size amount of each)
    Example green (spinach) & red (beets) — eat your veggies raw or cooked, it doesn’t
    matter unless you are prone to bloating/gas, then opt for cooked vegetables.
  3. Sugar – Know How To Spot It
    • 75% of packaged foods contain added sugars, sugars that have been added to the food during processing. 4 grams of sugar = 1 packet or 1 teaspoon of sugar. Keep total grams of added sugar to less than 26 grams per day. For snacks, make sure the grams
      of protein is higher than grams of sugar.

Photo courtesy of the healthy Tart

Fig Pepita Chia Pudding

Serves 1
 1 – 1.5 cups unsweetened nut milk
 3 tbsp. chia seeds
 1 tsp. vanilla extract
 1 tsp. maple syrup
 2 tbsp. dried figs, chopped
 2 tbsp. raw pepitas (pumpkin seeds)
 Pinch of salt

Add all ingredients except the almond milk to a jar and mix.
Start by adding 1 cup of nut milk to jar and stir until well combined.
Place in the fridge overnight. Depending on desired thickness, add in the rest of
the almond milk.

Roasted Snap Peas and Soba Noodles

Serves 2
 4 oz. Soba Noodles
 1 cup. Sugar snap peas
 1 Tbsp. olive oil
 Pinch of salt
For the Dressing
 1 Tbsp. soy sauce
 1 Tbsp. rice vinegar
 2 Tsp. sesame oil
 1 Tbsp. honey
 2 Tbsp. toasted* sesame seeds, divided in half
 1 Tsp. minced ginger- optional

Preheat oven to 375˚.
Rinse snap peas, toss with olive oil and salt, and spread out on a baking tray.
Roast until tender and brown spots begin to develop, 15-20 minutes.
While roasting snap peas, prepare soba noodles according to package.
To make dressing, whisk together soy sauce, vinegar, oil, honey, and 1
tablespoon of sesame seeds. Taste and adjust flavoring as needed.
To serve, toss noodles, snap peas, and dressing together. Sprinkle with
remaining sesame seeds.

Veggie Pesto Bowl

Serves 1
 ¼ – ½ cup cooked wild rice
 2 cups greens, chopped (arugula, spinach, kale)
 ½ cup cherry tomatoes, sliced in half
 2 tbsp. pesto
 4 ounces of protein (cooked shrimp, roasted chicken, salmon or organic tofu)
 Juice of ½ lemon
 Sea salt & pepper to taste

 Add rice, greens, pepper, tomato, lemon juice, and pesto to a bowl and mix
 Top with protein
 Season with salt & pepper

Sydney Greene is a Registered Dietitian Nutritionist focusing on nutrition for recovery. Using integrative, customized nutrition counseling and coaching Sydney works with individuals who are looking to change their relationship to food and body image while optimizing their physical health. Outside of private practice, Sydney has developed nutrition programming at a private, residential drug and addiction treatment center in Brooklyn as well as nutrition workshops at corporations throughout New York City such as ClassPass, Open Society Foundations, and Morgan Stanley. Follow Sydney along on her Instagram for more recipes, tips, and videos of her pup Charlie. 

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