Health

Peanut Butter and Poke Bowls: What Maki Shop’s Co-Owner Really Eats in a Day

While most might know Kristen Ciuba for Maki Shop—the Japanese hand-rolled sushi restaurant on 14th Street that Ciuba owns with her husband—the restaurateur is also a registered dietitian and busy mom with a family to feed. As such, Ciuba looks to put together healthy meals that are easy and accessible, including as many nutrient-packed foods as possible.

“My number one rule about meals is to include the as much of the ‘good stuff’ as I can,” says Ciuba. “No one can eat ‘perfectly healthy’ at every meal but if you make sure to include some fresh fruits or veggies on your plate you’ll be off to a great start.”

To see how Ciuba follows this food philosophy in real life, take a look at a normal day in her diet in the photos below.

Breakfast

“Mornings in our house can be hectic so I try to keep breakfast simple and easy,” says Ciuba. “Today, it was a piece of whole wheat toast spread with creamy peanut butter and a side of fruit (I like to enjoy what’s in season so this morning it was peaches and raspberries).”

Lunch

“I like to pack my lunch as much as possible,” says Ciuba. “I stuffed leftover grilled chicken, spicy mustard, and fresh spinach leaves into a whole wheat pita, which was tasty and filling. A side of fresh veggies kept me satisfied until my afternoon snack.”

Afternoon Snack

“I almost always have peanuts (or some other kind of nuts) as a snack between lunch and dinner,” says Ciuba. “They’re packed with protein, which keeps me fueled until dinner.”

Dinner

“Maki Shop Japanese Kitchen offers a lot of healthy, balanced meal options that are fresh, delicious, and full of flavor,” says Ciuba. “My dinner tonight happened to be my all-time favorite: the Oahu Poke Tuna Bowl.  Made with tuna loin, fried garlic, cucumber, carrot, seasoned wakame, beni shoga, Kaiware sprouts, sesame seeds, and scallions, this bowl is packed with omega-3 fatty acids, high-fiber brown rice, plus nutrients and minerals (thanks to the veggies and seaweed).”

Have a Food Diary you’d like to share? Email ccunningham@washingtonian.com.

Consult with your doctor before beginning a new diet. Washingtonian does not endorse any diet without the supervision of a medical professional. 

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Associate Editor

Caroline Cunningham joined Washingtonian in 2014 after moving to the DC area from Cincinnati, where she interned and freelanced for Cincinnati Magazine and worked in content marketing. She currently resides in College Park.