Krystal Dunham: US Peace Corps Alumna and registered dietitian

As a health volunteer with the US Peace Corps, Krystal Dunham’s role afforded her the opportunity to work with rural community members and focus on nutrition education, disease prevention, and health and wellness education. It was during her time in Namibia she was able to see, first-hand, how foods migrated through culture and history to what they are today. For Krystal, recipes serve as a foundation for exploring personal and familial pallets. Simple spices can elevate a dish and provide custom experiences.   Today, Krystal is a registered dietitian focusing on elderly and veteran clients. Through food, she hopes to encourage and inspire people to fuel their healthy lifestyles.

Greek Bowl with balance


  • 2 beef Strip Steak Boneless, cut 1 inch thick (about 8 ounces each)
  • 2 medium zucchini, cut lengthwise in half
  • 2 medium red bell pepper, cut into quarters
  • 1/2 cup non fat Greek yogurt
  • 1/4 cup diced cucumber
  • 1/4 cup lemon juice, divided
  • 1/4 teaspoon salt
  • 2 cups cooked quinoa
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup reduced fat feta cheese
  • 1/3 cup sliced olives

  1. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. 
  2. Place zucchini and peppers on the grill.  Grill Zucchini covered for 7 to 10 minutes and peppers covered for 11 to 14 minutes. 
  3. While steaks and vegetables are cooking, combine Greek yogurt, cucumber, 1 tablespoon lemon juice, and salt to make tzatziki sauce. Dress quinoa with the remaining lemon juice and parsley.  Divide quinoa equally among four bowls. 
  4. Slice steaks into thin slices.  Chop zucchini and peppers into bite-sized pieces.  Divide steak and vegetables evenly over the quinoa in each of the bowls. Garnish with olives and feta and finish with a dollop of Tzatziki. Season with salt and pepper as desired.