real life nutrition: christina grimes3 June 2015
1. Name: Christina Grimes
2. Occupation: Architect
3. Breakfast is usually: When I’m having an ambitious week, I’ll break out the blender and whip up a smoothie for breakfast. However, this is a rarity, and 90% of my breakfasts are a quick bowl of plain greek yogurt with fruit (preferably berries when in season), granola and a little honey.
4. Coffee, tea or green juice: Always coffee. I like my green juice and the occasional cup of tea, but coffee is a must for me every morning.
5. Favourite time + place to grocery shop: My favourite time to grocery shop is the complete opposite time from when I usually grocery shop, which is around 6:00 p.m. after work or sunday afternoons. Both times are rush hour at the grocery store and not ideal. I much prefer doing my shopping on weekend mornings, when the grocery stores are a little quieter. I live in Vancouver and I usually get most of my groceries from the local Safeway, and occasionally splurge on some dairy and meat items from the Wholefoods across the street. In the summer time, I’m a lot better at picking up produce from smaller independent grocers that are much cheaper and always carry local produce.
6. Always in your cart: Garlic, lemon, lime, bell peppers, some kind of greens (I try to buy lots of spinach, or kale on sundays to motivate my high veg intake for the rest of the week….some weeks it works, and some weeks I’m throwing out a lot of greens gone bad), greek yogurt, chicken and/or fish, and cheese (usually goat feta). I’ve gotten into the habit of buying some sort of dark chocolate on sunday to nibble on throughout the week.
7. Exercise routine: I’m all about the exercise classes. It’s amazing how much fear of embarrassment can push you to work harder than you ever could have on your own. I mostly go to spin and yoga classes, with the occasional boot camp, body sculpt, etc, class thrown in for fun. Making plans to go to these classes with friends helps ensure I actually go, whether it’s dragging me out of bed in the morning before work or dragging me to the gym after a long work day.
8. Favourite way to wind down and relax: Wine. Netflix. A good book. A facemask. Catching up with friends.
9. Biggest health obstacle: Probably work. It can be stressful; it often has me sitting at a desk 8-9 hours a day; and when there’s a deadline and I’m working long hours, my exercise routine goes out the window and I’m eating out more often.
10. How do you make time for health in your life: Planning. When I do a good job planning for the week ahead (grocery shopping, making a few lunches in advance, making exercise plans with friends or scheduling them for myself) I exercise and eat healthy throughout.
11. One thing you will never give up: Wine and cheese. It’s a bonus they go so well together.
12. Always in your fridge: Greens and other veg – some fresh and some way past their prime.
13. Your cooking inspiration comes from: My friends. Lucky me, I have some pretty talented friends when it comes to cooking – both healthy meals and gluttonous meals.
14. Go-to meal + recipe: Since my undergrad days I have been mastering the fridge clear out stir-fry. Stir-fry’s are great for getting your veg intake when a salad simply won’t cut it!
|Chris’s clean out the fridge stir-fry||
- ½ cup of uncooked black, brown or wild rice
- 12 raw prawns
- 1 red bell pepper
- 1 small broccoli head
- 2 shallots
- A handful of cremini mushrooms
- 2 handfuls of spinach
- ⅓ cup balsamic vinegar
- ⅓ cup honey
- 1 tsp. fresh ginger
- ¼ tsp. fresh ground black pepper
- 1 tsp. barley miso
- 1 tsp. mirin
- 1 tbsp. water
- Prepare rice: Add ½ a cup of uncooked rice of choice, 1 cup of water, and a pinch of salt to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer for about 20 mins.
- Chop up all vegetables for stir-fry: Cut red bell pepper into thin slices, quarter each cremini mushroom, dice shallots, cut broccoli head into smaller florets, finely chop cilantro leaves
- In a frying pan, heat up some olive oil and add in your broccoli and bell peppers. After a few minutes add in your shallots, mushrooms and raw prawns and cook for a 2-3 more minutes.
- Once vegetables and prawns have cooked through, add in your teriyaki sauce* to the frying pan and mix everything for an additional minute.
- To serve, add ½ a cup of cooked rice to a serving bowl. Pour half of the stir-fry mixture on top of the black rice and garnish with the chopped cilantro leaves.
- Teriyaki sauce (I love this homemade version from Gwyneth Paltrow)*: Combine balsamic vinegar, honey, ginger and pepper into a small saucepan. Bring to a boil, lower to a simmer and cook for 10 minutes. Add the miso, mirin and water and let cool.