Healthy Living in the North

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Foodie Friday: A quick and tasty fall meal (spinach & white bean soup)

Soup

A quick and healthy fall meal that makes for great lunch leftovers, too! Add spinach and white bean soup to your menu this week!

Looking for a quick and tasty meal to whip up this fall? This spinach and white bean soup is a personal favourite of mine simply because it is quick to prepare and makes for easy lunches throughout the week. Also, it’s delicious!

Kidney beans are a healthy and cost effective way to add extra protein into your diet. Just remember to rinse off canned beans under water first to remove the excess salt. Add in all the extra veggies and you are left with a fibre- and protein-packed meal that will leave you feeling full and satisfied.

This recipe calls for orzo, which is a small pasta similar in shape to rice. It can easily be substituted for any other small pasta (or quinoa) that you might have in your kitchen.

Spinach & white bean soup

Adapted from Damn Delicious

Serves 4-6

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 4 garlic cloves, minced
  • 1 cup chopped fresh spinach (or 1/2 cup frozen)
  • 6 cups low sodium chicken stock
  • 1 can (15 oz) white kidney beans, drained & rinsed
  • 1 can (28 oz) diced tomatoes
  • ½ cup uncooked orzo pasta
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots and cook until soft (approximately 5 minutes). Add in garlic and stir one minute longer.
  2. Add in chicken stock, tomatoes, and herbs (thyme, basil, and bay leaves). Bring to a boil.
  3. Stir in orzo. Reduce heat and simmer until orzo is tender (approximately 10 minutes).
  4. Stir in kidney beans and spinach. Cook until spinach is wilted. Remove bay leaves before serving and add salt and pepper to taste.

Enjoy!

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Foodie Friday: Lentil Soup

food; healthy eating; nutrition

Batch soups make delicious meals – and can cost only pennies a serving!

As a single mom, I understand the value of a dollar and how expensive food has become. However, I don’t let this stand in the way of preparing and serving healthy food. With a little effort, I manage to stay on budget while not sacrificing nutrition and flavor. Here are a few tips I find helpful:

  • Read the flyers to find out what’s on sale. Make sure you know if it really is a good deal or just regular price.
  • Plan your meals ahead of time, so you only buy what you need.
  • Try a vegetarian meal, like the recipe below, once a week as meat is often one of the most expensive grocery items.
  • Buy foods that are in season; they are usually cheaper and tastier!
  • Make a grocery list and bring it to the store with you, to prevent impulse buying.
  • Buy only what you need. If you are a small family, the huge bag of potatoes really isn’t a deal if you throw out half.

Try this family favourite: my 4-year-old daughter loves this thick smooth soup with crackers or a biscuit. This soup is budget friendly with a per pot cost of about $2.24 or per serving cost of $0.22.

Food Fact: Lentils come in red, green and brown; they are easy to use as they don’t require pre-soaking. Lentils are an excellent source of fibre and a good source of protein, magnesium, potassium and folate.

Lentil Soup
(Makes 10 1-cup servings)

  • 2 cups dry lentils
  • 10 cups of water
  • 1 ½ tsp. salt
  • ¼ tsp. pepper
  • 1 bay leaf
  • 2 whole cloves
  • dash cayenne
  • 1 large carrot
  • 1 large onion
  • ¾ cup celery
  • 1 clove garlic, crushed
  • ¼ cup butter or non-hydrogenated margarine

In a large pot combine lentils, water, salt, pepper, bay leaf, cloves and cayenne. Bring to a simmer. Cut up carrot, onion and celery into small pieces. Combine the vegetables, with the garlic and butter/margarine in a small pan and cook for 10 minutes; add to lentils. Simmer everything for 2 hours. Discard the bay leaf and cloves. Put soup through a blender or use a hand blender to puree. Enjoy!

For more ideas, the Dietitians of Canada has some great budget-friendly cooking tips.

What are some of your great and affordable meal ideas?

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Foodie Friday: You, too, can enjoy healthy, home-cooked meals during the work week!

Being both a mom and a dietitian, cooking nutritious meals for my family is definitely at the top of my priority list. But it’s not always easy. During the work week, I find it especially difficult to find enough time to prepare and cook healthy, well-balanced meals. Did I mention I live 30 minutes out of town and have to pick up a toddler on the way home? Or that by the time we get home, my son and I are usually starving, tired, and often hangry*? (*See definition below).

Slow cooker recipes are a fantastic, convenient way to bring nutritious homemade meals to your family dinner table.

I’m only a couple years into this whole working-mom-juggling business, but along the way, I have picked up some tricks that help my family put together yummy meals that include at least 3 out of 4 food groups most nights of the week.

Here are some tips I’d like to share:

  • Plan out your protein options for the week. I have found that taking stock of the proteins in my freezer/fridge and having a general idea of what I will make each night takes away a lot of stress. Proteins like beef, pork, moose, chicken, and turkey take 2-3 days to thaw in the fridge (depending on the cut) and require a bit of forward-thinking. Fish and seafood thaw much quicker, usually in a day or less. Eggs are always my go-to if I don’t have anything thawed and ready to go.
  • Prep vegetables on the weekend (or on your days off if you work weekends). Chop up a variety of your favorite vegetables, place in them in a container or bag, and store in the fridge. Now they’re ready to throw into your recipe or eat raw. Our favorite vegetables include bell peppers, carrots, broccoli, cucumbers and spinach (bought pre-washed, no prep required). I usually chop up onions, too, because I cook with them a lot.
  • Keep an assortment of frozen vegetables on hand. Especially in the winter, I make sure to have a variety of vegetables in the freezer. Frozen vegetables are just as nutritious as fresh ones and can be steamed or microwaved in 5-10 minutes. Season with olive oil plus lemon pepper (or other herbs) and voila!
  • Invest in a slow cooker. If you haven’t yet discovered or purchased a slow cooker, I highly encourage you to consider it. I like to toss whatever it is I’m making into the slow cooker insert the night before, store it in the fridge overnight, then just plop it into the cooking vessel and turn it on before I leave for work. I also use it to cook just the protein portion of our meal, like a whole chicken and then add vegetables and a side dish separately. Or I use the protein for making soups and stews (see recipe below for one of my favorite slow cooker stews).
  • Plan for leftovers. Personally, I’m not a huge fan of leftovers. But I have to admit that having them at least one night out of the week makes good sense. I also like freezing individual portions of leftovers to pull out for last minute/emergency purposes.
  • Keep it simple. Life is hard enough – let’s keep cooking during the work week simple, colourful, and fun.

I personally feel that if we are eating homemade food most of (and not necessarily all of) the time, then we’re on the right track. Not only will your wallet thank you for cutting down on take out and eating out, but you’ll be setting a great example for your loved ones.

Have some tips to add to my list? Please share by commenting below!

Recipe: Slow Cooker Sausage, Bean and Pasta Stew

Adapted from the Food Network

Servings: 6-8

Ingredients:

  • 1 onion, cut into 1/2-inch pieces
  • 3-4 carrots, finely chopped
  • 4 cloves garlic, finely chopped
  • 8 oz dried white beans, such as cannellini, rinsed and picked over OR one 28-oz can of white beans, drained and rinsed
  • 6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
  • 454 g (1 lb) of your favorite sausage (4-6 links)
  • One 14.5-oz can fire-roasted diced tomatoes
  • 3 cups low-sodium chicken broth or stock
  • One 4 oz chunk Parmesan rind (optional) plus grated Parmesan, for serving
  • 1/2 cup ditalini pasta (or other small pasta such as orzo)
  • 2-3 large handfuls of spinach
  • 2 tablespoons chopped parsley
  • 2 teaspoons balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • Crusty bread, for serving

Instructions:

  1. Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle, and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
  2. Cook on high for 4 to 5 hours or on low for 7 to 8 hours. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
  3. Turn off the heat. Cut the sausages into bite-sized pieces and stir into the stew along with the spinach, parsley, and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.

Tamara’s notes: I do step #1 the night before by placing the ingredients in the insert portion of the slow cooker and keeping it in the fridge overnight. Before I leave for work in the morning, I put the insert into the cooking vessel and turn it on.

*Hangry is defined as “being irritable or angry as a result of hunger”. It’s a real thing.

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Love your lentils!

Between the busyness of internship and a limited student budget, I’m always on the hunt for simple and affordable recipes. I often find that I turn to lentils since they can be used in so many recipes – both in addition to meat or as a meat substitute.

Why lentils?

Lentils come in a wide variety of colours including green, red, orange, yellow, brown, and black. They are mild in flavour, ranging from sweet to earthy. This variety allows them to be used in many dishes. Dry lentils store well in a cupboard or pantry, so you can buy them in bulk.

Lentils are great because they are a hearty and cheap source of protein, fibre, folate, and iron.

Speaking of iron, it is important to have good sources of iron in our diets every day. In our bodies, iron carries oxygen through the blood. Not getting enough can leave you feeling tired and cranky.

How your body uses iron

  • Iron from meat, fish, and poultry is easily absorbed.
  • Iron from other sources (eggs, beans, lentils, nuts, seeds, and tofu) is not as easily absorbed, but pairing these foods with foods rich in vitamin C helps the body absorb more of the iron.
  • If you don’t eat much (or any) meat, it is important to regularly eat a variety of plant-based sources of iron, such as lentils.

Basic lentil cooking

I find it helps to have a simple recipe for cooking lentils. That way, I can cook a big batch and add them to different meals. Cooked lentils can be refrigerated for 3-5 days. They also freeze well.

Cooking time for lentils ranges from 20-45 minutes, depending on the type. Check the lentil package for specific instructions, but the general process is:

  • Add lentils and water (use a 2:1 ratio; so for 1 cup of lentils, add 2 cups of water). Bring to a boil, reduce heat and simmer, uncovered, until soft.
  • Remove from heat and strain

How to use lentils

Lentil soup in a bowl

Lentils are great because they are versatile, hearty, and a cheap source of protein, fibre, folate, and iron! Try them in Laurel’s simple lentil soup!

Laurel’s simple lentil soup

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 28 ounce can whole tomatoes, with juices
  • 2 sweet potatoes, peeled and cut into ½ inch pieces
  • 1 bunch kale, thick stems removed and leaves cut into small strips
  • ¾ cup red lentils (uncooked)
  • 1 tablespoon thyme
  • Salt and black pepper to taste
  • Dash of soy sauce
  • Dash of chili flakes
  • Grated Parmesan cheese (optional)

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add onions and cook, stirring occasionally, until they begin to soften, 3-4 minutes. Add garlic and tomatoes. Cook, stirring occasionally, for 5 minutes.
  2. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, and thyme. Simmer until the lentils are tender, 25 to 30 minutes. Add salt, pepper, soy sauce, and chili flakes to taste.
  3. Spoon into bowls. If desired, top with the Parmesan cheese.

(Northern Health Dietitians love lentil soup. For more recipes, see here and here and here)

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Celebrating Foodie Friday: One dietitian’s quest to try new recipes and celebrate her northern B.C. colleagues

ingredients, lentil soup

My kitchen was stocked and ready to make Sarah’s lentil soup.

TGIF! Not only is the weekend around the corner, but every Friday on the Northern Health Matters blog comes with amazing food photos and delicious recipes from my fellow northern B.C. dietitians. If you’ve been to the blog before, then you know what I’m talking about: Foodie Friday!

Foodie Friday is now a weekly feature on the Northern Health Matters blog. Since the series started in March 2014, over 20 Northern Health dietitians and dietetic interns have served up 89 delicious, inspiring, and informative #FoodieFriday posts! Foodie Friday authors share healthy eating tips and delicious recipes that put the tips into action. And who can forget their amazing photos!

I was recently looking through a number of the posts and was struck by the wonderful array of recipes and accompanying photos. Looking at them literally made me hungry – my stomach rumbled! More importantly – I was inspired!

My thought process then went something like this:

  • “I certainly should get around to making some of these delicious looking recipes…”
  • “That looks yummy! And that’s neat! Oh, and that’s an interesting idea. Maybe I could make a bunch of these recipes…”
  • “Hey, March is Nutrition Month… I could challenge myself to do a whole month of Foodie Friday recipes!!!”

    Broccoli salad never looked so good!

So, where did that thought process take me?

Today, my personal recipe challenge is well underway. I picked 10 recipes to start with, made a grocery list, went shopping, and stocked my fridge and pantry. I am particularly excited about using some ingredients that I have rarely used (e.g., leeks, orzo) and dishes that I have rarely made (e.g., burgers, homemade mac ’n’ cheese, broccoli salad – can you tell I grew up in an immigrant family?).

What can I share with you so far?

  • Armed with a list of recipes to tackle, I am so much more inspired to cook! This challenge has already reinforced for me the benefits of menu planning for healthy eating.
  • I’ve tried some things that are totally new to me, like baked oatmeal, which, as promised, is delicious and super versatile. It has already made an appearance at breakfast, lunch, and as a snack after work.
  • My lunches are fantastic these days! Yay to leftovers!
  • I like the idea of making recipes that are my dietitian colleagues’ favourites, like Sarah’s lentil soup, Beth’s Caesar salad, or Lindsay’s morning glory muffins. Food truly does connect us!
  • Adding cocoa powder to a smoothie is a fantastic idea – why didn’t I think of that before?

    Lindsay’s morning glory muffins were a success!

While I have many new recipes ahead of me yet, I am already happy to have taken on this recipe challenge. Dietitians often encourage folks to try new recipes (although usually in a more moderate way, like one every week or so, not a month-long quest!), and I am certainly reaping many benefits.

How about you? What has your experience been with new recipes? Have you ever done a recipe challenge? How was it?

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Foodie Friday: Celebrating Pack Your Lunch Day!

Did you pack your lunch today? You are in good company – today, March 10th, is National Pack Your Lunch Day! We all look forward to our lunch break – a time to rest and get refreshed for the rest of the day ahead of us. But how often do you spend most of your break time starving, waiting in line to purchase food because you didn’t have time to pack a lunch?

Find more delicious and nutritious recipes like this on Cookspiration.com!

Let’s weigh the pros and cons of packing a healthy lunch (for work or for travel!):

Pros:

  • Healthier: more likely to meet nutrient needs with less fat, sugar, and sodium
  • Less costly and less time spent waiting for food
  • Able to sit and enjoy your meal for 20 minutes and can still have 10 minutes to go on a refreshing walk before it’s time to go back to work

Cons: 

  • Takes planning and time to prep your lunch
  • May not have the right containers or enough variety of food at home
  • Bored of packing the same lunch all the time

Packing a lunch does not have to be a daunting task, but it does take planning! If I can get a head start on packing lunches the day before, then the morning, and day, runs much smoother.

I usually pack 2-3 snacks such as yogurt, homemade muffin, and a fruit. I’ll also pack a healthy balanced meal that includes at least 3 food groups. The easiest choice for me is to pack leftovers from dinner the night before or I may grab something like:

  • A homemade soup (like something I might have frozen a couple months ago) with 3-4 rye crisp breads and 2 tbsp natural peanut butter or sliced cheese
  • Mixed green salad with leftover salmon fillet or a small can of salmon/tuna with chopped peppers, cucumbers and sprinkled with pumpkin seeds and whole grain toast and peanut butter.

In celebration of Nutrition Month, I have decided to share one the featured recipes on CookspirationSpiced Yogurt Chicken Tikka. Making this for dinner means I can enjoy leftovers for lunch.

This recipe provides four food groups in one meal. The recipe is also:

  • High in protein
  • High in vegetables including nutritious red peppers, tomatoes, and green vegetables
  • Has anti-inflammatory properties thanks to the spices

Adding one can of chick peas will help increase the high soluble fibre content in addition to the brown rice! With recipes like this, every day can easily be National Pack Your Lunch Day!

Editor’s note: Cookspiration was created by the Dietitians of Canada to inspire everyone to cook any time, day or night! Recipe ideas are served up to suit your mood and what you’re doing based on the time and day. Check out the website or the app!

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Foodie Friday: Cozy up to your freezer

I love to watch cooking shows on TV. It’s a source of entertainment and culinary inspiration for me. But there is one thing that irks me every time I hear it on those shows – when a chef speaks negatively about cooking with frozen food.

I agree that fresh foods are awesome to cook with. But the reality is most of us don’t have access to all the fresh foods we want all the time. When it comes to healthy eating, frozen is not a 4 letter word (literally and figuratively)!

I think my freezer is actually one of my most used kitchen appliances, following closely behind my fridge and stove. It definitely helps me get healthy and delicious meals on the table in my house at least a few times a week!

cherry smoothie in glass

A combination of BC cherries and chocolate is sure to please your taste buds!

There are 3 ways I like to put my freezer to use:

  1. Vegetables and fruits: I always have a selection of frozen vegetables and fruits in my freezer, so that even if I don’t get to the grocery store, I can make sure to get some produce into my meals. Frozen veggies and fruits are just as nutritious as fresh, are available year round, and have already been washes/chopped/peeled making them super convenient!
  2. Preserving the harvest: Maybe you have a backyard garden, bulk buy at the farmer’s market, go berry picking every summer, or hunt your own game. If you want to enjoy those foods throughout the year you’ll need a way of storing them. Freezing them is a great way to go!
  3. Batch cooking: From soups to casseroles, pizza dough to muffins, I always have some extra ready-to-eat snacks and meals in my freezer. Batch cooking doesn’t take much more effort than cooking a meal for my family of 2, so it’s a no-brainer! These are lifesavers on busy days where I get home late from work and the last thing I want to do is cook.

Because I always have frozen fruits waiting for me in the freezer, I know I can always make a quick breakfast smoothie on my way out the door. Here’s one of my favourites, featuring BC cherries and a hint of chocolate.

Cherry Bomb Smoothie

Serves 1 as a meal or 2 as a snack.

Ingredients

  • 1 cup frozen, pitted cherries
  • 1 cup milk (dairy or non-dairy beverage)
  • ½ cup plain yogurt
  • 1 tbsp cocoa powder
  • Splash of vanilla extract (optional)

Instructions

  1. Add all ingredients to your blender. Whiz away until it’s completely blended and smooth. Enjoy!
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Foodie Friday: Supporting culturally safe environments with traditional First Nations foods

As a member of the Aboriginal Health team at Northern Health, it’s really important to me to support culturally safe health care environments. When health care settings are inclusive of Indigenous cultures and traditions, they become more culturally safe for Indigenous people. That is why I was excited to learn how Northern Health staff are making traditional First Nations foods available to patients and residents!

Cook with Hugwiljum (fish soup)

Offering traditional First Nations foods in health care environments is an important step in creating an inclusive, welcoming, and culturally safe health system for Indigenous peoples.

In Hazelton, cooks Anita Lattie and Armin Wesley are excited to make traditional First Nations foods available to residents and patients at Wrinch Memorial Hospital. Both Armin and Anita are Gitxsan; Anita is from Gitanmaax and Armin is from Sik-E-Dakh.

“When patients and residents see foods they are familiar with, they enjoy it more,” said Anita about the response to the menu additions.

“I have been waiting for this,” said a resident about the Hugwiljum fish soup and bannock he was eating for lunch.

The process of adding new foods to the Northern Health menu repertoire involves putting the recipe in a consistent format, testing it with ten people, and then submitting it for approval and further testing. Support services coordinator Deana Hawkins explained to me that once the recipes are approved, they are added to the core menu across Northern Health so other sites can also serve them.

In the northwest, Mills Memorial Hospital, Terraceview Lodge, and Kitimat General Hospital now offer the Hugwiljum fish soup and bannock. Anita has just finished testing a salmon patty recipe to send for approval this week. “All the staff in the Wrinch Memorial kitchen are Aboriginal and it makes us feel good about our jobs to be able to do this,” said Armin. According to BC Stats, in Hazelton, 56.5% of the urban population is Aboriginal.

In Prince Rupert, dietitian Arlene Carlson works with Elders at the Gitmaxmak’ay Nisga’a Society and Friendship House to organize traditional feasts twice a year for residents of Acropolis Manor, the local long term care facility. The feasts include locally prepared, seasonal foods such as fish chowder, moose soup, and kelp on roe. Local First Nations cultural entertainment is a highlight of the feasts. “These feasts are really popular with First Nations and non-First Nations residents alike,” said Arlene. This work has helped create a policy within our organization of bringing in food for social functions and cultural events. Other policies are in place to support families to bring in food for their loved ones in long term care.

On Haida Gwaii, traditional foods are offered in both hospitals. In the south, the Haida Gwaii Hospital and Health Centre – Xaayda Gwaay Ngaaysdll Naay serves local fish regularly on the menu and the Meals on Wheels program brings traditional food to Elders in the hospital on a weekly basis. In Masset, Northern Haida Gwaii Hospital & Health Centre residents are offered a special occasion meal once per month. Meals feature local and traditional ingredients such as fish, clams, deer, and locally grown vegetables. On Haida Gwaii, Shelly Crack and Tessie Harris are part of a national movement to incorporate sustainable food into the health care system; including more traditional foods.

Cultural safety is a priority for Northern Health. In July 2015, all BC Health Authority CEOs signed a declaration demonstrating their commitment to advancing cultural humility and cultural safety with their organizations. The goal of cultural safety is for all people to feel respected and safe when they interact with the health system. Culturally safe health services are free of racism and discrimination. People are supported to draw strengths from their identity, culture, and community. One of the features of a culturally safe health system is ensuring physical environments reflect local Indigenous communities and cultures.

Offering traditional First Nations foods in health care environments is an important step in creating an inclusive, welcoming and culturally safe health system for Indigenous peoples.

Hugwiljum (fish soup)

Makes 4-5 portions

Ingredients

  • 2 cups potatoes
  • 1 medium onion (diced)
  • 3 salmon loins
  • 1 tbsp curry
  • 1 tsp salt
  • 1 litre water

Instructions

  1. Bring all ingredients to boil. Reduce heat and simmer until potatoes are tender and salmon cooked.

 

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Foodie Friday: Ditch the diet, not the healthy eating

Roasted vegetables

We can all benefit from eating more vegetables! Try roasting some colourful root vegetables such as yams, carrots, beets, and turnips next time.

The start of a new year often brings resolutions to eat better and get active. With the latest diet trends and celebrity weight loss stories hitting the internet and newsstands, it’s easy to get swept up in the promise of a quick fix.

I read somewhere that by February, 90% of dieters have ditched their “healthy eating” regimes. If you have been on a diet, chances are you already know that it can be impossible to stick to. Dieting, with its strict food rules and “good” and “bad” foods lists, can lead to feelings of deprivation, anxiety, and guilt. Also, many of the things people do for the sake of weight loss are harmful to their physical and mental health.

But don’t despair!  In contrast, healthy eating should be flexible and make you feel good.  Research clearly shows that making small changes to your eating habits over time works best.  Here are few things to consider if you are looking to ditch the diet mentality and rekindle a healthy relationship with food.

  • Feed yourself faithfully. Eat regularly throughout the day, and pay attention to your hunger and fullness cues to guide how much you eat.
  • All foods fit. Healthy eating balances eating for health, taste, and pleasure. Plus, you may find you are more likely to eat fruits, veggies, and other nutritious foods because you enjoy them, not just because they are good for you.
  • Add on, don’t take away. Think about what foods you can add to make a balanced meal that includes at least 3 foods groups from Canada’s Food Guide.
  • Focus on healthy behaviours, not weight. Health is not measured by a number on a scale. What can you do to take care of yourself at the weight you are now? Read more about health at every size here.

One goal we can all benefit from is eating more vegetables! I like to add a mix of colourful root vegetables such as yams, carrots, beets, and turnips along with potatoes to the roasting pan for a nutrition boost. Crispy and caramelized on the outside, soft and warm on the inside, they are the perfect winter side dish or can be blended into a flavourful soup.

Roasted Root Veggies

Ingredients:

  • 4 cups of root vegetables*, cut into 1 inch pieces
  • 1 onion, cut into large chunks
  • 2 tablespoons vegetable oil
  • Seasoning of your choice – I like to use oregano or thyme, black pepper, and a sprinkle of salt

* Good options include yams, carrots, beets, turnips, parsnips, kohlrabi, rutabaga, or potatoes

Directions

  1. Preheat oven to 400 F.
  2. Place root vegetables in roasting pan and toss with vegetable oil and seasonings.
  3. Roast veggies for 45 min, stirring every 15 minutes, until tender.
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Foodie Friday: A new year for new recipes

soup, soup exchange, freezer portions

A soup exchange with friends may leave you with a freezer full of delicious ready-to-eat meals!

We’re almost ready to ring in the New Year. For most of us, this time of year is full of reflection and planning. What are your favorite moments of 2016? What are your plans for 2017?

If you’re anything like me, then you’ve probably started a list of goals for next year both at work and in your personal life. I believe that if you want to achieve something, you must start by verbalizing it, talking it over with someone supportive in your life, and writing it down! Ensure that your goals are SMART:

  • Specific (quantify or describe exactly what you want to achieve)
  • Measurable (can you measure if you’ve achieved your goal?)
  • Achievable (is the goal realistic? Keep it simple and be realistic with yourself)
  • Relevant (do you actually want to achieve this? Is it important to you?)
  • Timely (establish a deadline, maybe even a few)

As an example, let me share one of my goals for 2017:

A challenge that I often face is getting into a rut of making a rotation of the same five meals. This leaves me feeling a bit bored with meals and unmotivated to cook. Broadly, I want to add more supper meals to my biweekly repertoire. To make this fit into SMART goal format, I can say: “Try a new recipe at least once every two weeks so that I can have at least 10 new recipes to add to my repertoire by June 2017”. Luckily, I have gastronomically creative people (like you) in my life to give me inspiration!

If you’re looking for a fun way to discover new recipes, you may be interested in a recent soup exchange that my group of friends just had. Ten people participated, so each of us made 10 litres of soup, bagged it up into 10 one litre freezer bags and then got together for a social gathering to exchange soups. The best part is you get to leave with 10 litres of different yummy, healthy, and homemade soups and recipes to stock your freezer and build your meal repertoire. You can do this with any food item – stews, casseroles, you name it! If you are interested in hosting your own soup exchange, I’d like to share the following recipe with you to try: African Peanut Stew from the Oh She Glows cookbook. This stew is deliciously flavourful and full of fibre, healthy fats, and comfort. Triple this recipe if you’re interested in making 10 litres, or just keep it as is – the choice is yours.

The recipe may be found online via Canadian Running Magazine

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