The #WeDigDietitians series is all about introducing you to our favourite dietitians—and busting a few myths about what they really do (and don’t do) along the way. Today’s Feature Dietitian is Emma Stubbs (of broccoliandblueberries.com fame).
1.TELL US A BIT ABOUT YOURSELF
I have recently returned to my rural roots and commenced a clinical dietitian position in Western Victoria. For the past six years I have been in Melbourne, working, studying and brunching. It was fabulous, but it is really nice to be home & close to my family. And really, Melbourne is only 3 hours away.
2. WHY DID YOU DECIDE TO BECOME A DIETITIAN?
I have always had an interest in food, nutrition and health.
I remember when I was in high school my mum said, ‘Why don’t you become a dietitian?’, and well, the rest is history. Each day I become more and more passionate about nutrition and dietetics. It’s so interesting learning about how food and our bodies work together, and I think we have a lot to look forward to in our profession.
3. WHAT DOES A TYPICAL DAY IN YOUR LIFE LOOK LIKE?
For the working week it’s often very routine. Get up and caffeinate. At work I will manage patients on the wards and go to ward meetings. Sometimes there will be bariatric pre-admission clients, outpatients, group education session and travel days where I manage aged care residents and ward patients at smaller hospitals. After work, I’ll drive the four minutes home and most likely do a workout. If the stomach is grumbling and dinner may almost be on the table (thanks mum!), I’ll eat, prep lunch, relax & then get the body moving. At nights I’ll catch up on family happenings, social media happenings and write a blog post.
Weekends are full of brunching, wine, doing the odd jobs & just relaxing. There will likely be a long walk, an episode of Suits & some delicious baked goods by the end.
4. CAN YOU SHARE AN AVERAGE ‘DAY ON YOUR PLATE’?
Mornings start with coffee & a bowl of stove top porridge topped with all the bells & whistles. Sometimes it’s toast with PB and banana.
As of lately I have been enjoying roast vegetable salads mixed with quinoa, freekeh or lentils, with some ricotta or a dollop of hommus. Sometimes may have some pine nuts chucked through. Throughout the day I snack of nuts, vegetable sticks and yoghurt. Sometimes the office is stocked with delicious chocolates from a shop visited during regional travel days so you can assume I’ve had one or four.
Dinner varies but more often than not it’s some sort of lean protein, a stack of vegetables and a CHO serve.
A tub of chobani with frozen berries often features after dinner.
5. WHAT’S YOUR DEFINITION OF GOOD HEALTH, AND HOW DO YOU STAY HEALTHY?
Good health is more than putting nourishing foods into your body. It about having a healthy mind. It’s being able to go out for dinner with friends and enjoy entree, main and dessert without the guilt. It’s about listening to your body & knowing when to let it rest. It’s about having good relationships with friends and family. it’s about taking a positive, optimistic approach to life. It’s also about doing more of what make you happy.
I like to keep active, whether it’s a quick walk, a long walk or a HIIT on the treadmill. I eat lots of vegetables, I brunch with friends and I eat gelato when I want to. I think also, as I have matured, I have learnt to say no to things that I don’t want to do/don’t have time to do, I surround myself with people who are positive and uplifting, and have (almost) stopped caring about what everyone thinks.
6. WHAT’S YOUR PERSPECTIVE ON SOCIETY AND BODY IMAGE TODAY?
It just sucks, hey. It sucks that we have this programmed image of what we should look like. It’s ridiculous that even though we all have different genetic make ups, we should all conform to a certain lean-leggy-six-pack body. We should all be drinking kale smoothies, eating bliss balls & only eating quinoa in our salads. Some days I want to stick needles in my eyes.
But before I start ranting, I do think society is changing. I do believe people are accepting that they may not ever have a thigh gap and that it’s actually okay to choose a carbohydrate-containing-natural banana over a low-carb-highly-processed-not-natural protein bar. A movement is happening.
7. WHAT ARE YOUR TOP THREE FAVOURITE BLOGS/WEBSITES?
- The Moderation Movement – this is something that definitely resonates with me & I’m so stoked that so many people have got on board!
- Apples Under My Bed – I love Heidi’s style of writing.
- Thinking Nutrition – Science with the humour!
8. WHAT MAKES YOU HAPPY?
- When my friends and family are happy and positive and full of life
- Food – eating, preparing, shopping, talking, writing
- Fresh air
9. SHAMELESS PLUG TIME: DO YOU HAVE A SERVICE, BOOK, BLOG OR SOMETHING SIMILAR YOU WANT PEOPLE TO KNOW ABOUT?
YES! I have a blog: www.broccoliandblueberries.com where I talk food, nutrition and reflect a lot on life being a dietitian and food adventures.
I’m also on twitter @emmajstubbs mainly talking food and nutrition. Occasionally I’ll be up on my soap box and become miss tweetalot during controversial episodes of Sunday night or television show finales.
I’m on Instagram @emmajstubbs taking photos of porridge, anything peanut butter & my parents Golden retriever Molly.
Once a month, you’ll find me over on www.scoopnutrition.com writing a post for the Storehouse series. The Storehouse is your one stop shop for credible nutrition advice so please please please check it out!
Emma’s Apple, Bluberry and Ginger Crumble
4 small apples – peeled, cored & sliced
1 cup blueberries – I used frozen
1 tsp ground ginger
Dash of water
1 cup Goodness Superfoods Cranberry & Macadamia nut clusters
1/4 cup chopped almonds
1/2 cup shredded coconut
1 tsp ground ginger
1 tbs marg/reduced-salt butter/coconut oil – softened
1 tbs brown sugar
Step 1: Preheat oven to approximately 160 degrees.
Step 2: Place apples, ginger & a dash of water in a microwave container & buzz in the microwave for a few minutes – until the apple is tender. Remove and combine with blueberries.
Step 3: Combine topping ingredients in a bowl, make sure the marg is spread through evenly.
Step 4: Place filling in a pie dish, top with the crumble & place in the oven for approximately 15-20 minutes. The clusters are already crispy so do keep an eye on the oven and prevent unnecessary blackening.
Step 5: Serve with Greek yoghurt or custard or ice cream or whatever tickles your taste buds.