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As we head into late winter with no early signs of spring (I really need a little chat with the groundhog) it could be a bit more challenging to find fresh vegetables and fruits that are in season. For this challenge I've carefully selected ingredients that are readily available and produce that can be grown in green houses year round or doesn't have to travel from too far away.
As the winter thaws into spring, the world slowly begins to come out of hibernation. There may be vacations to embark on, and activities to be planned as children will be on their spring break. In the...
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Homemade granola is a cut above anything you can buy in the store, and you can so easily customize it by adding your favourite ingredients. Not to mention your house will smell amazing after -- like you've been slaving in the kitchen all day!
Did the last chunk of 2013 blow your budget? Along with a holiday of spending, travel plans and all of those winter expenses, January is a great time to watch your pennies (or should we say, nickels)....
For my third time around with Health Canada's Main Ingredients Challenge, it was the more "exotic" fruit section I familiarized myself with, as I headed off in search of a pomegranate to prepare an arugula, pear, goat cheese and pomegranate salad to serve with scrambled eggs on Saturday morning.
Women and home
Not going to lie -- I am a total product junkie and Greens powders have long been a staple in my smoothie superfood arsenal. Greens powder is a really amazing way to spike your favourite dishes with powerful nutrition. Here are five reasons why I love greens powders.
We all like Indian food, my son included, and I liked the idea of making something that could be cooked in one pot because it meant fewer dishes. Also, with both red lentils and chickpeas, this dish is a great vegetarian source of protein, fibre, zinc, and iron.
This week's challenge is a way to celebrate this multicultural menu and use our twelve chosen ingredients in an ethnic way with a breakfast, lunch or dinner. I've chosen to make dinner and put my spin on some Italian specialties.
A traditional Pumpkin Scone from Starbucks has 480 calories, 17 g fat, 78 g of carbs, 43 g of sugar and 6 g protein. Sigh...that's like having a couple of chocolate bars. So, I wanted to create a scone that I'd eat too...and guess what...we like it even better than the original. I tested them side by side.
Our mission: make a soup with a list of healthy ingredients and see if my picky eaters might prefer bok choy to their usual green vegetable of choice, -- which is broccoli -- on occasion. My plan was for a vegetable-broth-based turkey soup, also including lentils, sweet potatoes, cauliflower, and squash with whole wheat pitas for dipping. What could possibly go wrong?
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.
The challenge presented to me was to come up with a lunch that was suitable for an entire family while using as many of a specific list of ingredients as possible. In this instance, my ingredient list was as follows: bok choy, apples, turkey, walnuts, lentils, whole wheat pita, edamame, squash, sweet potatoes, ricotta cheese, bananas and cauliflower.
For the kids, portability and nutrition are always key factors so I really think they will love this week's meal challenge, a quick little pita pocket lunch. I was able to sneak in some ricotta cheese, which is creamy and sweet but pretty neutral in flavour.
I love when fall comes and all the pumpkin goodies are in full effect. I wanted to make a pumpkin bar, but without 1 cup of oil and processed flour. My healthier version doesn't have any of that, and still came out moist and delicious.
For this busy back to school time of year, I have chosen these 12 ingredients from nature's Canadian fall bounty that I think will make great additions to your autumn table. As before, I will be introducing the challenges next week, but for now here's why I love them.
It can be intimidating to start cooking if you never have before — everything we're taught about preparing a meal lends itself to "perfection." There's a right way to cook this or there's a better way...
I was shocked at how easy it was to prepare these dishes from scratch. All of the ingredients were easy to find at the grocery store. It was fun to work with my wife in the kitchen and reach a culinary compromise of healthiness and tastiness.
As we head into the last of our challenges, for these 12 ingredients, no doubt you've already been inspired with some new ways to cook with all of them. For the last challenge, we have to dig deep and use every single one of the ingredients to prepare a smorgasbord (why is that word so funny?) of recipes still abiding by the same principles of nutrition and balance. Let's do this!
For my challenge meal, the main event would be a big salad. What else are you going to do with uncooked foods in the summer? I can't stand raw beets or broccoli, so I decided on carpaccio: paper-thin slices of (vegetable) flesh marinated and tenderized in olive oil and lemon juice, served on a bed of arugula, with anything else that would add vitamins and fibre, without clashing, flavour-wise.
This week's meal is colourful, beautifully presented, and is nutritionally balanced. I'm presenting a food platter with a beet and carrot slaw over a leafy green salad - using the beet greens and an avocado dressing - with a quick homemade hummus and whole grain tortillas to dip.
This was very simple, easy, and fun to prepare. The kids loved watching their pancakes turn purple (from the pureed berries) and I loved watching them devour a couple of silver dollar sized servings knowing how much goodness was inside.
This peach and berry crisp is a super easy way to use summer berries in concert with any stone fruit like peaches, nectarines or plums. The filling is entirely sweetened by the natural sugars in the fruit. To reduce the fat and sugar, reduce the crisp topping in half so you'll have more fruit than topping.
Now that you've had a chance to think about my 12 ingredients, I want to introduce this week's challenge. Using the 12 ingredients plus any common things we may have in our pantry or fridge (for example: eggs, olive oil and spices), we have to make a 20-minute dinner.
Snacking doesn’t have to be a dirty word. But often a quick bite to curb your hunger can turn into mindless eating that amounts to a whole extra meal every day, loaded with unintended calories. Snacki...
In honour of St. Patrick's Day I have packed four Irish ingredients into one tasty little appetizer — oysters, cabbage, Guinness stout and Colman's Mustard.What's that? The skeptics among you are clai...
When shopping, try to purchase healthy items from the perimeter of the grocery store and supplement with staples from the inner aisles.Here are some easy and flavourful recipes keeping mind those prin...
If we are told to limit our intake of saturated fat, but increase our intake of coconut (which contains saturated fat), how does this make any sense? Is coconut good for us or not? Coconut is in fact a nutritious superfood that is rich in fiber, vitamins and minerals. It's incredibly healthy, nourishing and versatile.
A Cozy Kitchen
By Madeline Vann, MPH; Medically reviewed by Lindsey Marcellin, MD, MPH You probably have a favourite comfort food that you love to indulge in. And, chances are, you feel a twinge of guilt every time...
Superfoods are a category of foods found in nature; they are superior sources of essential, super-power nutrients -- nutrients we can't make ourselves. They are the most powerful foods on the planet, and are powerhouses for the transformation to a slender, healthier you. If you are what you eat, why not be super?
Nothing says comfort food like millet. As the evenings get chillier, it's a wonderful, warming food to tuck into and is one of the most unique and wholesome grains out there. Try adding the produce you already have sitting in your fridge, and create a delicious sauce to add protein, fibre, and chlorophyll to the mix. Here is what I put together, in less than an hour!
Are you hosting Thanksgiving this year? Having everyone over in the comfort of your home will ensure that you know exactly what is on the menu! This way you can plan a diverse meal that is hearty, healthy and delicious! Tell people what to bring, prepare food together or make it all yourself! Whatever works for you, make it happen and enjoy the perfect balanced holiday meal!
Sometimes the last thing you want to chug down is a sugary beverage. Even sports drinks, supposedly more refreshing than water, leave you feeling like you got additives coming out of your pores. Lemon...