Marijke Berkenpas, a food scientist and registered dietitian behind I'm a Foodie, shies away from the spotlight. But her expertise in healthy eating puts her front and center. As a professional in nutrition, we're thrilled to reveal her personal food diary.
"I eat intuitively, tuning into my body's hunger and fullness signals. My diet is balanced without rigid rules or restrictions. I savor a piece of chocolate guilt-free because nurturing my body is key."
Read also: "Win the latest book from I'm A Foodie: Eat Like an Athlete"
"Our family follows a vegetarian diet. Mornings begin with a hearty breakfast alongside my children—think oven-baked oatmeal or fluffy pancakes. I often add fruit mid-morning. Lunch varies between whole wheat bread or fresh salads. Vegetables are staples; I snack on carrots, peppers, and tomatoes. Mindful eating transformed my habits—post-graduation, I ditched packets for fresh ingredients. Now, healthy choices like oats, wholemeal flour, frozen veggies, and market nuts are pantry essentials."
"I rotate favorites: mug cake with oats, banana muffins using whole wheat flour, pancakes, yogurt topped with fruit and granola, or apple pie oatmeal baked fresh."
"Bread or crackers are always whole grain, paired with veggie spreads like hummus, peanut butter, or nut butters. I love egg with avocado or a vibrant salad."
"Strictly vegetarian. My kids adore veggie lasagna or spaghetti, so those rotate weekly. I also prepare gado-gado, savory pies, and oven bakes—always upgraded with whole grains and abundant vegetables."
"As a coffee enthusiast, I enjoy 2-3 cappuccinos daily alongside water. Go-to snacks: homemade banana bread, occasional chocolate, or cheese."
