What’s for Breakfast? Three Health Pros Share Their Morning Meal

We don’t need to tell you that breakfast is the most important meal of the day. In this series, we’re asking some of Boston’s top doctors, fitness pros, and dietitians for a sneak peek into their kitchens, so they can show us what to eat for breakfast.

Andrea Lucas’ breakfast. All photos provided to bostonmagazine.com

Andrea Lucas

Claim to fame: Lucas owns Barre & Soul, a barre and yoga studio with five locations in Massachusetts and New Hampshire.

What she ate: Sesame sprouted grain toast with avocado, sea salt, spinach, and a fried egg.

Why she chose it: “This breakfast has a great balance of protein, fat, and carbohydrates to provide plenty of energy for morning workouts and keep me full until lunch.”

Jonathan Bunker’s breakfast.

Jonathan Bunker

Claim to fame: He is a nurse manager in family medicine at Boston Medical Center.

What he ate: Cottage cheese, chicken breast, and apple sauce.

Why he chose it: “I tend to sway more towards protein to start my day. I also don’t believe particularly in the traditional breakfast foods and think what is good for lunch can also be eaten at breakfast, hence the chicken breast. I only drink water in morning and drink black coffee after a couple of hours of being awake.”

Jessie Banhazl’s breakfast.

Jessie Banhazl

Claim to fame: Banhazl is the founder and CEO of urban farming initiative Green City Growers.

What she ate: A fried egg with arugula and cherry tomatoes, and a side of mixed berries.

Why she chose it: “I usually eat breakfast at my desk and am always looking for something quick and easy to throw together. As an urban farmer, I am lucky to have food growing all around me, so I can walk 10 feet outside our office in Somerville to harvest whatever is ripe in our employee garden. Today there was arugula, cherry tomatoes, strawberries, blackberries, and raspberries. We install chicken coops as well, so there are often fresh-laid eggs around. Throwing a few things in the frying pan only takes about five minutes and I can get back to the grind.”