real life nutrition: katie denby

8 January 2015

1. Name: Katie Denby

2. Occupation: Funny you should ask, Tara – I’m an Occupational Therapist!

3. Breakfast is usually:  A piece of toast with peanut butter, half a grapefruit, and a tall glass of water.

4. Coffee, tea or green juice:  Decaf coffee if there’s a gun to my head, but usually water!

5. Favourite time + place to grocery shop:  Time is money, and money is money, so I’m usually at the Freshco across the street, buying sub-par produce at a low, low price.

6. Always in your cart:  Hummus.  Red peppers.  Avocado.  Some kind of whole wheat carbohydrate.

7. Exercise routine:  I tend to alternate between being obsessed with the gym, obsessed with running outside, and obsessed with being a couch potato.  I try to be active outside in my downtime…walking,  biking, skiing etc.

8. Favourite way to wind down and relax:  Drink wine, share laughs with friends, and watch old movies I can recite top to bottom.

9. Biggest health obstacle: I spend a lot of my day driving for work.  On bad days I can pretty much feel my hips spreading.

10. How you make time for health in your life:  Early mornings!  Easier said than done in the winter, but in the summer it’s the only way.  Otherwise, making a commitment to meet a friend for a run or at the gym – that way I can’t bail.

11. One thing you will never give up:  PIZZA.  How will I ever break my high school streak of eating it for 13 meals in a row if I have to give it up?  (just kidding, because we all know moderation is the ticket!)

12. Always in your fridge: Leftover chickpeas.

13. Your cooking inspiration comes from:  My husband’s mad kitchen skills.  And cheese.

14. Go-to meal + recipe:  Veggie-crammed flatbread (i.e. denial pizza)!  I usually aim to cram as many vegetables as possible into whatever I’m making – this recipe is a solid example of a fridge-cleaning lunch or dinner for me.

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Veggie-crammed Flatbread (i.e. Denial Pizza)

  • Whole wheat tortilla (small)
  • Spinach
  • 1 clove minced garlic
  • 2-3 tbsp diced red onion, depending on your tolerance
  • ¼ c diced red pepper
  • ¼ c roughly-chopped chickpeas
  • ¼ c halved or quartered cherry tomatoes
  • 2 tbsp grated parmesan
  • 1 tsp olive oil
  • 1-2 tbsp crumbled goat cheese
  • Ground black pepper
  1. Pre-heat the oven to 400 degrees F.
  2. Mix the garlic, onions, peppers, tomatoes, chickpeas and parmesan in a small bowl. Add olive oil and stir.
  3. Steam the spinach until partially wilted and spread evenly over the tortilla.
  4. Pour the mixture from the bowl onto the tortilla, spread evenly.
  5. Crumble goat cheese on top. Add black pepper.
  6. Bake for 5-10 minutes on a cookie sheet at 400 – keep an eye on it. Use broiler at the end to make it extra awesome.
  7. Cut into quarters and enjoy!
** Really, anything goes. Chopped asparagus is a good addition. Diced up chicken works great instead of chickpeas.

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photos: katie denby

real life nutrition is a series showcasing 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.


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