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 Boston’s top doctors, fitness pros, and dietitians to school us on what to eat for breakfast.

Sam Lin’s breakfast. All photos provided to bostonmagazine.com

Dr. Samuel Lin

Claim to fame: Lin is a plastic surgeon at Beth Israel Deaconess Medical Center.

What he ate: Three clementines, two slices of King’s Hawaiian bread, two slices of raisin bread, a banana, a glass of Trader Joe’s Almond Beverage.

Why he chose it: “I have found clementines to be the easiest citrus fruit to peel and eat in the morning—all the vitamin C you would need, in a fraction of the time. I grew up eating loaves of Hawaiian Bread, so when [I found] roll-sized versions, I was sold. Same thing goes with the raisin bread; I’ll typically go through a single loaf a week. Bananas fall into the same category as the clementines—easy to eat and fills the fruit category.”

DiPaola’s morning coffee.

Melina DiPaola

Claim to fame: DiPaola owns e.t.c. juicery and the new indoor cycling studio Ride North End.

What she ate: A shot of apple cider vinegar, French press coffee, Lion’s Mane mushroom beverage, and a homemade oat bran and egg white muffin.

Why she chose it: “I’m not really a breakfast girl—never was. I always start the day first with a shot of apple cider vinegar (quite the wake up call!), followed by black coffee made with my French press and beans ground fresh every morning. I also make muffins with oat bran and egg whites and grab them on the go throughout the week.”

Pacheco’s avocado toast.

Rebecca Pacheco

Claim to fame: She is a yoga instructor and author of the new book Do Your Om Thing.

What she ate: Two slices of toast, topped with half an avocado, tomato slices, sea salt, and pepper.

Why she chose it:  “Avocado toast is simple, healthy, and filling, with lots of vitamins, healthy fats, and good carbs to greet the day with energy. Most often, I use tomato, but it’s also great with other vegetables, such as radishes and arugula.”