In the kitchen

Blog Posts

Coast to Coast: Nutrition Month

Nutrition Month is celebrated every March by Dietitians of Canada. When it comes to nutrition, Registered Dietitians (RDs) are reliable sources of information. Here are 7 recipes from RD websites that you might want to try this month! 7 Recipes for Nutrition Month 1. Lucky Chicken Lettuce Wraps from Sue Mah, RD at NutritionSolutions.ca 2. Crispy Coconut Chicken Strips…

Power up with Power Bowls!

Quick! Name a food that’s good for your brain. Fish, right? Well, you might be interested to know that foods that are good for your heart are also good for your brain. And what better time to show your brain some love than in March because March 13-19th is Brain Awareness Week. Researchers have shown that…

What We’re Lovin’ for March

What Raeanne’s Lovin’ Shiny Boots & a Spring in my Step! Spicy Beef and Jicama Lettuce Wraps | www.canolaeatwell.com Getting my boots shined at the airport shoe shine is such a treat!  They have all the right tools handy to do the job well in remarkably little time.  Step up into the seat, feet on…

3 Things You Need To Know About Pastry

Do you make pastry or do you avoid making pastry at all cost? If you lean more to the avoidance side of things, read on and perhaps you’ll be heading into the kitchen to make your very own galette or maybe two. Firstly, what is a Galette? It is basically the easiest variation of a…

Bake with Love

Share your love with baking This month, get in your kitchen and bake your love into delicious treats to share. Update the traditional pie with a free-form galette, bake a cake with a splash of coffee or go savoury with popovers and basil bread. Make a pie…or maybe a galette Impress your loved ones with a…

Recipes

Green Goddess Power Bowl

Roast Vegetables Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss Brussels sprouts, sweet potato and beets with canola oil and distribute evenly. Tip: Keep beets separated to one side of the pan as they will leach out colour. Roast vegetables for 30 minutes or until tender. Set aside and allow to completely…

The Maritime Bowl

Cook potatoes, peas and corn ahead of time and have ready for assembly. Wash and slice red pepper, and set aside. Sautéed Shrimp Heat canola oil in a non-stick skillet. Add garlic and cook for about 30 seconds, add shrimp, stirring once or twice, until shrimp turns pink, about 2-3 minutes. Add seasoning, lemon juice…

The Tourtiere Bowl

Tourtiere Filling In a large pot, heat oil over medium-high heat. Cook onion and celery until softened, about 5 minutes. Add garlic, mushrooms and oats. Cook until mushrooms soften. Add lentils and the remaining ingredients. Cook until the water in the pot dries up. Roasted Cabbage Preheat oven to 400°F (200°C). Cut ½ green cabbage…

The Prairie Power Bowl

Lentil and Barley Mix In a medium-sized pot, heat oil and add onion and ginger. Stir in vegetable stock and coconut milk. Add lentils and barley, stir, and bring to a boil. Turn heat down, cover with a tight-fitting lid and simmer for 25-30 minutes, or until the lentils and barley are tender. Stir every few…

The 150 Power Bowl

Roasted Winter Vegetables Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss vegetables with canola oil and distribute evenly. Roast vegetables for 30 minutes until tender. Dressing In a small bowl, whisk together dressing ingredients and set aside. Assembly Divide ingredients equally among four bowls. Drizzle on maple mustard dressing and serve immediately.