real life nutrition: camille byrne18 January 2016
1. Name: Camille Byrne
2. Occupation: Owner of Cambie Design
4. Coffee, tea or green juice: Can I pick all of the above?!!! I love a strong cup of black coffee in the morning and am known to consume several cups of herbal tea (chamomile, lavender, or mint) throughout the day. And green juice is always a perfect mid-afternoon pick me up! I love them all!
5. Favourite time + place to grocery shop: I can often be found at Fiesta Farms in the late mornings. I love their vast selection of organic and non-organic options. I also live close to Roncesvalles where there’s a great variety of independent markets and speciality shops for quick pick ups!
6. Always in your cart: Bananas and avocados!
7. Exercise routine: I really enjoy running, especially outside. I’m fairly new (just shy of two years), am not fast and try not to hold expectations but make sure to keep at it. I have come to a point where I have grown to enjoy it and even look forward to it. I never imagined that, I was always the last to be picked on a team as a kid never having been athletically blessed.
8. Favourite way to wind down and relax: Taking a few quiet moments to myself, whether it be a form of meditation or time to reflect on my day. Being a small business owner, I often have a million ideas or to-do’s rolling through my head. I have learned to appreciate the importance of taking the time to take several deep breaths. Also making sure to have a little bit of balance and fun! Whether it be surrounding yourself in good company spending time with people you love, visiting a museum, practicing a hobby, or even just reading a captivating book.
9. Biggest health obstacle: I struggle with a very sensitive stomach/gut. I have developed several food intolerances throughout different stages of my adult life, the one permanent being dairy. This has forced me to be very conscious of my lifestyle, avoiding certain foods, building daily practices with my eating routine, managing stress, exercising regularly and making sure to get a good night’s sleep.
10. How you make time for health in your life: I try to manage everything listed above to the best of my ability on a regular basis. If I let any of one of those slip, it triggers my delicate stomach and I have the unkind reminder of getting quite sick. It’s a blessing in disguise as it can be quite challenging (unexpected things come up in life all the time), but helps me stay on track to try and maintain a healthy practice.
11. One thing you will never give up: Dark chocolate.
12. Always in your fridge: Beer
13. Your cooking inspiration comes from: I’m a big fan of Green Kitchen Stories, following their travels and influences in cooking. A dear friend of mine suffers from several food intolerances and started a blog to share her experiences and recipes, My Natural Kitchen. I am always in awe of her creations!
14. Go-to meal + recipe: In these winter months, I am a huge fan of easy one-pot meals, hearty stews and soups. But I’ve always had a soft spot for salads and more summer-y dishes. It often reminds me of being on holiday, visiting my mother’s family in Peru. It’s nice to temporarily escape heavier winter cuisine with lighter dishes and memories of warmer days. A delicious example is the Grilled Zucchini and Green Onions with Baby Spinach and Hazelnuts recipe taken from the My New Roots cookbook:
|My New Roots Grilled Zucchini and Green Onions with Baby Spinach and Hazelnuts||
- 1 medium to large zucchini
- Knob of coconut oil, melted
- Flaky sea salt and freshly ground black pepper
- 3 medium spring onions
- ½ tablespoon freshly squeezed lemon juice
- 1 tablespoon cold-pressed olive oil
- ½ garlic clove, minced
- ½ teaspoon raw honey
- Grated zest of 1 ½ organic lemons
- A few good handfuls of baby spinach
- ¼ cup of hazelnuts, toasted if desired (recommended!)
- Slice the zucchini lengthwise into thin ribbons.
- Lightly rub melted oil on the zucchini slices and season them with sale and pepper. Slice and season the scallions in the same manner.
- Once your grill is hot, lay the zucchini and green onion slices on the grate, and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marker, another 2 minutes.
- Remove the vegetables from the grill and place them on a plate.
- Whisk the lemon juice, olive oil, garlic, honey and grated zest of 1 lemon in a small bowl.
- Put the spinach in a serving bowl, and pour this dressing over it; toss to combine.
- Roughly chop the hazelnuts.
- Arrange the grilled veggies on top of the spinach.
- Sprinkly with the hazelnuts and the remaining lemon zest, and serve.
To read more about Camille’s store, to shop online or to read her blog visit cambiedesign.com
photos: camille byrne