Kristin is a Registered Dietitian based out of Kelowna, BC. She found her love of nutrition from a young age helping out in the kitchen. She loves to cook, bake and try out different recipes. She received her bachelor of science in Nutrition & Dietetics from Acadia University in Wolfville, NS. Shortly after graduating she completed her dietitian internship with the Nova Scotia Health Authority. Currently, she owns and operates Nutrition By Kristin where she offers virtual nutrition counselling services to individuals across British Columbia.
The drive behind Nutrition By Kristin is her passion for helping individuals achieve their nutrition goals. In addition to private practice, she is also working in long term care. When she is not busy, working she spends as much as her free time outside doing activities such as hiking, skiing, snowshoeing, and cycling. She has also been a dancer her whole life and continues to pursue this creative endeavour as a dance teacher. She is excited to be partnering with Nurture & Bloom to provide you with healthy eating tips and recipes for women who live a busy life.
Pesto Salmon:
This is one of my go-to recipes. It is super quick to make, delicious and healthy! Salmon is one of my favourite sources of protein, not only is it delicious, but it is a great source of heart healthy omega-3 fatty acids!
Ingredients:
4 Salmon fillets
Pesto, store bought or homemade
Salt and pepper
Lemon slices, to serve
Directions:
- Preheat oven to 425F. Prepare a sheet pan with aluminum foil. Pat dry the salmon fillets with a paper towel.
- Season salmon with salt and pepper on both sides. Lay down on foil. Spread a thin layer of pesto on the salmon.
- Wrap the salmon up in the foil and crimp edge to seal. Bake in preheated oven for 15-20 minutes* or until the internal temperature has reached 145F.
*cooking time will vary based on the thickness of your salmon.
Serve with a side of whole grains and steamed or oven roasted vegetables for a balanced meal.
Pesto ingredients:
1 cup basil
1/3 cup Parmesan
1/4 cup sunflower seeds (or pine nuts)
Garlic cloves x2
1/4 cup olive oil
Salt and pepper
In a blender or food processor, add all the ingredients together and blend until smooth. If it seems too dry add a touch more olive oil.
