Podcast 42: Will Immunity-Boosting Foods, Supplements and Super-dosing prevent COVID-19?
March 31, 2021
As we move through the rollercoaster ride of what’s been the last year and take
Holiday Yummies!
The Holiday season is filled with social gatherings, family, and a little more food than usual! Sometimes it’s easy to get carried away in conversation, paying little attention to what we may be eating. We also tend to make certain desserts and recipes that bring back many memories of this time of year. Making sure you are “eating smart” when you head to a party, asking yourself what you truly want to indulge in, will allow you to savour the choices you make and not make you feel that you over-did it at the buffet table.
Bringing unique, healthy options to a gathering is something I always like to do, so I wanted to share some of my favourite recipes!
Roasted Chickpeas
Ingredients:
• 1 can No salt added chickpeas
• 1 tbsp Canola or Vegetable oil
• 2-3 tbsp Dried rosemary or thyme
• Pinch of salt and pepper to taste
Directions:Preheat oven to 400o F. Line a baking sheet with foil or parchment paper. Drain and thoroughly rinse the chickpeas. Place in a bowl. Add remaining ingredients and toss to coat. Bake for 20-30 minutes until crispy. Remove from oven and allow to cool completely before plating.
Or, try this sweet and spicy mix:
• 1 can No salt added chickpeas
• 1 tbsp Pure maple syrup
• 1-2 tbsp Chili pepper/powder
Cranberry Walnut Quinoa Salad (adapted from Clean Eating Magazine)
Ingredients:
• 1 cup quinoa
• 1 cup dried cranberries
• 1 head broccoli, washed and cut into florets
• ¼ cup walnuts, chopped
• 2-3 sprigs green onions, chopped (optional)
• ¼ cup light feta cheese
• ¼ cup balsamic vinegar
• 1½ tbsp extra virgin olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp pepper
Directions:Combine the quinoa with 2½ cups water (or low-sodium vegetable broth) in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking for about 20 minutes, just before all of the water is absorbed. Add the broccoli, and allow to cook for another 2-3 minutes until all of the water is absorbed.
Once cooked, place quinoa and broccoli in a large bowl. Add dried cranberries, walnuts, and green onions and combine until well mixed. In a small bowl, whisk the balsamic vinegar, extra virgin olive oil, and garlic until well blended. Pour over the salad and toss until well blended. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes. Toss in Feta cheese prior to serving.
Dietitians of Canada Fibre-Power Biscotti
(http://www.dietitians.ca/Downloadable-Content/Public/Recipe-Fibre-Power-Biscotti.aspx)
**Add 3 tablespoons of cinnamon to step #1 for a little more Christmas flavour
***Substitute almond extract for vanilla extract if you want to change the flavour a bit
Chocolate Bark
Ingredients:
• 3 cups Dark Chocolate Wafers (70% cocoa or greater)
• 1 cup Dried cranberries
• 2 Large candy canes, crushed into pieces
• ½ cup Unsweetened coconut
• 1 cup Slivered almonds
Directions:Line two cookie sheets with wax paper, foil paper or parchment paper. Combine cranberries, coconut, candy canes and almonds. Melt chocolate in the microwave or over a double burner (if using a microwave, use full power in one-minute increments—I recommend using a double burner!!). Stir until smooth, and add in the fruit and nut mixture, coating all ingredients in the chocolate. Pour onto prepared cookie sheets, spreading towards the edges of the sheets. Refrigerate overnight (or freeze for four hours if it’s a same-day job), break into bite-sized pieces, and enjoy this simple holiday dessert recipe!
Still hungry? Here’s more
Podcast 41: COVID-19, Our Food Supply, and Eating In or Out!
January 31, 2021
The uncertainty of COVID-19 has impacted everyone differently, but from a food security perspective, many