The holidays are here and with all the celebration sometimes we forget about the healthy eating habits we’ve been developing all year. So to help you get back on track, we thought we’d share a few tips to help you prevent unwanted holiday weight gain. Continue reading
The World Health Organization have found that a diet low in meat products and rich in fruits and vegetables can help to lower cholesterol and reduce risk of chronic disease like heart disease and diabetes. A great way to increase your plant protein intake is to go meatless on Mondays. Continue reading
We love granola bars as much as the next person but some of them are so full of fat and sugar that we would rather eat a decadent brownie then a supposedly healthy granola bar. That’s why we love to find granola bar recipes that are healthy and delicious! Continue reading
I was at the farmers market a week before Thanksgiving and I saw a turban squash for the first time. And, it was love at first sight! This cool looking squash was calling to me to make a new recipe with it. I wanted to stuff it so that I could display the squash in all its glory. Continue reading
Thanksgiving has come and gone in my house and now I have to find ways to use up leftovers. Thankfully Leslie Beck, Registered Dietitian for Globe and Mail, wrote a great article about storing leftovers safely just the other day. For the full article you can click here but I will also summarize it below.
As long as food has been stored properly you can use your Thanksgiving leftovers to repurpose meals all week long. The key is to not keeping food in the “danger zone” (4C to 60C) any longer than 2 hours. Once you’ve finished your meal pack all leftovers into air tight containers to prevent bacteria growth and store foods in the refrigerator. Continue reading
Pickling and canning are great ways to preserve local fruits and vegetables to enjoy during the cold fall and winter months. This year I thought it would be a great idea to make my own as a fun date idea with my fiancée. I did some reading ahead of time and hoped that it would be an easy task for a Sunday afternoon. Continue reading
Now that fall is around the corner, we love using locally grown squash and produce to make hearty meals. I love using Kuri squash. This squash has a butter chesnutty flavour and adds great flavour and texture and cooks nicely into a green curry. Continue reading