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There's nothing we love more than cozying up to a warm bowl of soup on a cold winters' day. Soups full of hearty vegetables, protein-packed beans and lean protein are great choices when you're trying to eat well. But sometimes it can be difficult to find soup recipes that will fill you up.
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When talking about veggies, the response that most people give is...well...no response. But there's no shock factor there. We get it; veggies are often portrayed as boring and tasteless. However, we're changing the game and bringing the shock factor back with our 10 clever and delicious veggie recipes. These vegetables, also known as "sides," are now becoming front-runners.
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Wonton Soup is probably my ultimate comfort food. As far back as I can remember, my Ma-Ma (my Chinese Grandma) used to drive up to Kamloops to visit us every summer. I always looked forward to her annual ritual of folding fresh wontons to stock us up for the winter. I remember sitting at our kitchen table as she showed me her trick to make the folded edges of the dumplings stick.
Encouraging people to eat more fruit is fairly easy; however convincing them to add more vegetables daily is a different story! Getting the recommended seven to 10 servings of fruits and vegetables per day can seem overwhelming for some. However, there are delicious and simple ways to include veggies in your diet.
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Because eating healthy doesn't mean living off salad.
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It seems that you can teach an old dog new tricks. Even in its golden years, Campbell's brand is still young at heart. They know the market and consumer landscape is changing, so they're addressing these issues and concerns head on.
I gather fall ingredients and pack up the freezer just like the squirrels that can be seen gathering and burying nuts and seeds for the winter months. This time of year is dedicated to squirreling away containers and freezer baggies of all our fall family favourites.
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. Growing up, we've all heard the story of Cinderella, and how a pumpkin was transformed into a magnificent coach. But this is the first time I've heard of a premier turning into a pumpkin, or vice versa, as the case may be.
Winter lasts a long time in Canada; the average Canadian can be seen wearing a scarf and gloves well into the month of May. It's the harsh reality of living in our true north strong and free, but ther...
The halcyon days of salad-loving summer may be long over, but does this mean we are all doomed to gain weight? Salad is a bastion of weight loss diets everywhere, but there is a new weight control food in town - soup!
I've never been a humongous soup fan. Not once did I ever come home from school salivating waiting for my mom to serve up some lip-smacking soup. The idea that soup can still get away with being served as an entree baffles me.
In my books, turkey makes the best stock for soup because it has so much flavour and body. Normally, I suggest making a proper, long, slow-cooked stock or using turkey bones left over from a roast turkey As a shortcut I'm making an express stock by simmering a turkey leg while prepping the rest of the ingredients.
Social Enterprise is defined by Donors Forum as "A nonprofit venture that combines the passion of a social mission with the discipline, innovation, and determination commonly associated with for-profit businesses." The hard truth is that many budding social enterprises, like business start-ups, are doomed to failure. What is it, then, that put Soup Sisters in the winner's circle in this precarious environment?
It's soup season! I love me a warm bowl of roast veggie soup in the fall. I have been on the hunt for a low-sodium, MSG-free vegan broth for ages, and have not been satisfied with the flavour, cost, and ingredient list on many products currently out on store shelves. So I decided it was time to improvise. This is tasty as a base for soup, but can also serve as a great flavour base for cooking rice and other grains, and for de-glazing any dish you are sautéing up on the stovetop!