real life nutrition: joanna crichton14 June 2014
1. Name: Joanna
2. Occupation: Raising my 5 month old baby Freddie.
3. Breakfast is usually: Greek yogurt with banana and berries or a breakfast wrap (eggs, kale, onion, peppers, beets, goats cheese, avocado, quinoa, any leftovers really). I also toss in hemp, chia, and flax seeds with whatever I eat in in the morning (when I remember).
4. Coffee, tea or green juice: English breakfast tea every morning.
5. Favourite time + place to grocery shop: I like to go early to avoid the crowds. I usually go to Zehrs and the Farmers market.
6. Exercise routine: Freddie and I love to walk our dog Lucas everyday at the park. We also go to momma and baby yoga. Freddie loves a good downward dog.
7. Favourite way to wind down and relax: Listening to music, preferably Bon Iver or Angus Stone. And drinking red wine of course.
8. Biggest health obstacle: Having a little one certainly makes it more challenging to do all of the physical activities that I used to. So I am always looking for creative things Freddie and I can do together. Since the weather is starting to warm up we are looking forward to getting into the water! I also am guilty for craving a little something sweet right after dinner, so that can be difficult to fight at times.
9. How you make time for health in your life: I make an effort and will spend the extra time to prepare healthy meals. I always make sure I have my water bottle with me throughout the day to stay hydrated. I have also started to make baby food for Freddie which has been a great learning experience. I want to make sure I am giving him the best foods I can so I try to buy organically.
10. One thing you will never give up: Pizza and pasta.
11. Always in your fridge: Berries, cheese, eggs.
12. Go-to meal + recipe: Summer has arrived with lots of backyard time. This is my favourite go to recipe. It’s easy, healthy, colourful and delicious. The best thing is you can add or take out any of the ingredients to your liking.
|Joanna’s Orzo Salad||
- Orzo pasta, about half of a 900g bag
- Chickpeas, 1 can
- Red onion, half
- Red and yellow peppers, about half of each colour
- Cucumber, half
- Yellow and red cherry tomatoes, handful of each
- Feta cheese, a quarter to half of 400 g container
- Sunflower seeds, handful
- Fresh mint, handful
- Fresh basil, handful
- Olive oil, half a cup
- Red wine vinegar, half a cup
- Lemon, 2 tablespoons
- Honey, 2 tablespoons
- Salt and pepper to taste
- Cook pasta in boiling salt water for about 7 minutes or until al dente.
- Set aside to cool and add some olive oil to prevent from sticking.
- Once pasta is at room temperature add in the diced veggies, cheese, chickpeas (washed and drained), seeds and fresh herbs.
- Stir the dressing ingredients thoroughly before adding to your salad and you’re done! Again, you can add any other fresh veggies you have on hand (arugula, zuchinni, you name it!). Nothing is better then presenting a visually colourful meal to your guests (or yourself!).
photos: joanna crichton
real life nutrition is a series I created to showcase a variety of real people and their daily relationship with health. My hope is that you can identify with the ups and downs we all experience when trying to make time for health in our lives and be inspired by these stories.