2 Things to Check Before Buying Cereal
In today’s supermarkets, fibre-rich cereals made from whole grains remain the gold standard of what is possible for nourishment in your morning bowl.
How to make Smart Choices in the Potato Chip Aisle
Depending on the store, you may find an expanding selection of ‘new and improved’ snacks like lentil crackers, puffed snap pea pods, gluten-free brown rice crisps, sweet potato chips and various energy ‘bites’ to name a few.
4 Questions to Ask to Help Choose Healthy Groceries
If you never really want to read a food label, here are 4 helpful questions to ask in choosing nutritious food.
How to Shop for Milk in 2019
Milk is a grocery store category that is exploding in response to consumers who are looking for specific functionality in their milk or plant-based beverage that relates to their overall lifestyle.
Spring Green Veggie Fritters
Eating with a seasonal focus, such as featuring the in-season greens in these fritters in the springtime, almost always results in more delicious and nutritious food being consumed.
Light Lemony Spring Herb Hummus
Chickpeas are a very affordable, versatile source of quality protein and carbohydrate energy. Keep canned chickpeas in the pantry. Open, drain, rinse, then toss into salads, mash with avocado as a sandwich spread or even sprinkle a few on a homemade pizza.
Broccoli and Grape Salad
Freeze seedless grapes for a delicious low-calorie snack when craving something sweet and cold.
White Fish with Fresh-Cut Strawberry Salsa
Although lesser known than the citrus fruit family, strawberries, like all berries, are a great source of vitamin C. Load up on berries in the spring and summer, and freeze for a burst of the sunshine vitamin throughout the winter months.
Cherry Rhubarb Bundt Cake
Because this yummy cake makes 18 slices, to minimize the temptation to overindulge and practice mindful eating, freeze half to enjoy at a later date or when impromptu guests pop in.
Canadian Food Story: Dietitian Patricia Chuey
Patricia is a Canadian dietitian renowned for her work in food and nutrition communications. She’s often called The People’s Dietitian for her common-sense approach.
