Eating healthy between classes is tricky, so now is a great time to start practicing, says Eleanor Baker, R.D.N., a nutritionist based in Jacksonville, FL. “Focus on building half your plate with nutrient-dense fruits and vegetables to help combat free radical damage that can cause a spike in inflammation,” Baker says.
Go for vitamin-rich dark, leafy greens, blueberries, raspberries, sweet potatoes, and artichokes. Try healthy fats, too, like avocado or olive oil, sunflower seeds, or ground chia and flax seeds. These help you absorb vitamins in the healthy foods you eat.