The foodie highlight of my weekend revolved around a box of 18 Ataulfo mangoes that were a steal for $9. The mangoes were at various stages of ripeness, perfect for enjoying over a long period of time. (Btw, to speed up the ripening process, place mangoes in a paper bag.) A ripe mango will impart a sweet aroma from the tip where the stem used to be.
Take advantage of the body cleansing antioxidant benefits found in leafy green vegetables. From chopped kale, spinach, and rapini to a couple of green mixed vegetables, Cookin’ Greens is a Canadian success story that will be featured on CBC’s Dragon Den on Sunday, March 24th.
Looking for delicious holiday recipes that are also diabetes friendly? This is the last week of Diabetes Awareness Month and with the run up to the holiday season, you might be looking for some inspiration for your holiday menu.
I teamed up with the energetic Chef James Smith of George Brown College in a series of videos showcasing holiday recipes with a healthy twist (click on Healthy Recipe Videos).
I was recently seduced by tomatoes. Bright-red plum tomatoes at their peak ripeness grabbed my attention at the Canal Road Farmers Market (which can be seen from Highway 400). I almost bought a bushel. Instead, a “small” basket of 60 tomatoes made the trip home. Plum tomatoes are great for cooking as they have a low water content and a meaty texture. The challenge was using them up before they spoiled.
A few ideas came to mind:
The oppressive heat inspired me to whip up a fast, easy delicious meal. Soba noodles are made from buckwheat, a whole grain. If you don’t have any, feel free to use whole wheat spaghetti. This recipe takes less than 30 minutes.
A good friend shared with me how she approaches teacher gifts with her kids. She tells them it’s OK to give something from your wallet (i.e. gift cards) but you should also give something from the heart. These super simple macaroons can be made by your child (while you supervise) and are a gift from the heart. Include the recipe, hand written by your child of course!
Swiss chard arrived this week in my organic vegetable basket. The vibrant green leaves were shiny and so enticing that I had to saute it right away. After washing the leaves (about 4 cups worth), patting them dry, and slicing into thin strips, I heated 1 Tbsp of olive oil and sauteed the chard until wilted. I added slivers of garlic and a sprinkle of kosher salt when the leaves were half wilted. Gotta love those greens!
Pizza is my go-to meal on days when I’m crunched for time. I decided to jazz up my toppings using Europe’s Best Tuscan Inspired Roasted Gourmet vegetables. This blend includes roasted potatoes, onions, zucchini, red pepper and eggplant.
A premium brand like Europe’s Best freezes their vegetables at the peak of ripeness — this locks in flavour and nutrients. It’s like eating vegetables in season all year round. The Roasted Gourmet line are roasted first, then frozen. Other blends include the Fire Roasted Sweet Potato Slices, and Red and Yellow Pepper Parilla.
I really like the resealable packages. I used what I wanted, and saved the rest for another day. How did it taste? There was a subtle smoky flavour as though I had grilled the vegetables ahead of time. What a time saver!
I recently taped a spot for Europe’s Best highligting the Roasted Gourmet line of vegetables and the Fruit Essentials blends. Watch for it on the Food Network.