Amazingly Simple, Yet Effective Ways To Keep You Healthy, Organized And On Track...Courtesy Of Rachel Ray Segment

Hi all,

I typically don't watch Rachel Ray as I find her food not very healthy and to me, not that appealing, but her guests sometimes have excellent advice. I just had to share yesterday's segment with you all; it is about keeping your fridge organized!!! Excited yet? Well you should be, because by doing so, you will not only have a clean looking enticing refrigerator, but one that keeps clean, balanced eating that much easier. This segment just fit so well into my philosophy of cooking and living that it deserved to be shared. Those of you interested, or already doing meal planning will also most likely love this clip as it ties in very much with organization and being prepared. Enjoy the link below to the page and video, and let me know what you think.


http://www.rachaelrayshow.com/show/segments/view/your-fridge-making-you-fat/




Happy Eating
xoxo

Pretty Phenomenol Pho

Well hello food lovers!

I must apologize for my blog post delay. In a nutshell: moved at the beginning of the month (hell), rushed to catch up on work right after, immediately following this became very sick, then so did my fiance, and just now starting to feel better, and here I am! I must share with you all a little treasure I found in of all places, SURREY??? Thankfully I am within walking distance to a little restaurant called Pho Newton; and I must say I am SO happy about this. The first experience I had here, was the day after moving , walking to the grocery store to get some essentials for recipe creations, and inhaling the intoxicating aroma emanating from this tiny restaurant along with viewing some enticing photos of their specialties on the window. I had to come back! So I did. On the way home I made a point to go in and get  Bahn Mi sandwiches for our lunch and take it home. I knew this place had to be good, as it was packed to capacity. If I didn't have so much to carry home, I would have ordered so much more, such as one of their specialty drinks, coffees or bubble teas. However, the lovely waitress brought me my order and I was on my way. Once home, my fiance (Albert) and I thoroughly enjoyed the Bahn Mi and probably could have gone for more, it was that tasty.

The problem was after this day all I kept thinking about was this restaurant and Pho, and Lemongrass Chicken, and all the other yummy things I saw on the menu. As I mentioned above I had some setbacks this month but I finally returned the other day with Albert. We ordered a small order of the  Pho Nam Bo Vien - brisket and beef balls in noodle soup, I ordered the Com Ga-Lemongrass chicken which came with a delicious side of salad and a delicious sweet and tangy sauce/pickling liquid and of course rice. Albert ordered the combination plate, Com Xuon, Ga, Bi, Cha Hap - grilled pork chop, lemongrass chicken, shredded pork. The servings are generous and completely affordable. Yet another problem, it's so tasty, you become full yet you just want to keep eating. Eventually I had to stop, and so I took the rest of the Pho home and had a lovely lunch the following day.

Unfortunately I do have a palette and an opinion, and I cannot end this rave without a small con about this place; the Pho broth is not as rich as others I have had; which surprised me considering I ordered beef, and I typically order chicken. Therefore you may need to be more creative with the accoutrements provided (hoisin, sriracha, thai basil, mint, jalapeno). Also for my OCD tendencies I'm not a fan of leaving a large stash of plastic chopsticks (even though the business end is down,covered by the container) and plastic wonton spoons out on the table for self service.....it just leaves a little too much to the "germaphobic" imagination. Other then that, this restaurant will be frequently visited by us for sure : )

Here are some lovely photos I found provided by the wonderful Sherman's Food Adventure site.

Eat Your Oats!

Hello my fellow food lovers,

Sorry I have missed last week's blog. It was a crazy busy week of an E.R visit for me (boo), creating recipes, and of course my dear friends' Christina (of redlipgloss.ca) and Allan's spectacular wedding! Creating recipes is proving difficult this few weeks, as it is supposed to be fall weather in BC, but we are experiencing quite the extended summer; with high heat and sunny days. This is wonderful and all, but it makes it confusing when that dash of cinnamon hits my Maple Walnut Oatmeal and my olfactory senses tell me it's Fall, but really the fans are blowing and it's blazing hot outside. Nevertheless we must EAT OUR OATS. And I'm not talking about "Instant oats people" I am talking about the nutritious, hearty and much more delicious Old Fashioned Oats and Steel Cut Oats, that only need about 10 minutes of cooking time.

So many people have a negative connotation with oatmeal; and I have to admit, up until I started making it myself I was guilty of that. With just a little finesse, you will get over your possible childhood recollection of "porridge" and "oatmeal" as an overcooked mushy, tasteless, bowl of sludge, and earn a new respect for the highly beneficial world of Oats.

I am preaching today as, through my research for clients concerned with things like weight loss, high cholesterol, diabetes, high BP,heart disease and general good health, oats are a reoccurring nutritional item in terms of helping these ailments significantly. It is the dietary fiber, insoluble and soluble that is making the difference. If you have high cholesterol for instance, the soluble fiber breaks down in the digestive tract, turning into a sort of gel which traps certain cholesterol-containing substances; allowing it not to be absorbed in the blood stream. This leaves the bad cholesterol (LDL) trapped and doesn't lower the good cholesterol!

I'll leave you all with a really YUMMY oatmeal recipe, enjoy.

Happy Eating XOXO

 

 

Recipe: Apple Cinnamon Oatmeal

Serves: 3 (About 1 Cup Cooked Portions)

 

Amt	Unit	Ingredients	Procedure
2 ½	Cups	Water/Milk (I prefer milk or a mix of both) You could also use almond milk.	Bring the liquid to a boil
1	Cup	Old Fashioned Rolled Oats
2	Med-Lrg.	Apples	Diced
1	Tsp.	Margarine/Butter
½	Tsp.	Cinnamon	Add more to your taste
1	Tbsp.	Light Agave Nectar/100% Pure Maple Syrup	Add more to your taste
½	Tsp.	Pure Vanilla Extract

 

 

 

 

1.       Bring the milk/water to a boil and add the oats (with a pinch of salt) a little at a time, stirring constantly.

2.      Allow to cook on medium heat for 10 minutes, stirring occasionally.

3.      While the oats cook, in a small pan heat the margarine/butter on medium high and then add the diced apples. Sautee until they are tender and golden but not mushy, about 10 minutes.

4.      When the oats are cooked and have absorbed all of the milk/water, add the apples, cinnamon, agave/maple syrup, and vanilla.

5.      Taste and see if it is sweet enough for your preference. If not, add another Tbsp. of agave or maple syrup.

*Note- This is a wonderful “make- ahead” breakfast, especially if you make it with milk. You can make a batch and have some for breakfast, then store the rest in the fridge in individual Tupperware containers to enjoy for breakfast for up to 3 other days. Simply re-heat the works in the microwave and you have your own “instant oatmeal” but with all of the nutrition and flavour of old fashioned rolled oats.

*Options:

1.       Add some raisins when you serve this for more complexity, sweetness and fiber.

2.      Make this oatmeal extra special. When re-heating, create an almost Brule-like affect by putting a portion of cold oatmeal in a ramekin into the oven at 350 degrees for about 10 minutes, then add equal parts sugar and cinnamon (roughly ½ tsp. depending on the width of cooking vessel), and broil for 2-3 minutes. Do not walk away while broiling, as you do not want the sugar to burn, just caramelize. Remove from oven and allow ramekin to cool, if you wish to transport; cover entirely with foil and place in Tupperware. Enjoy!

 

 

 

 

 

 

 

 

 

Cooking What's In Season- September!

I know it's sad to see Summer slowly disappear, but I cannot resist being excited for Fall and all that comes with it. The leaves changing, the crisp air, the fashion, the Fall T.V lineup (LOL) and of course FOOD, and cooking with what's in season! Take a look at the following produce that's in season in BC, it may be different for some areas but I'm sure it wouldn't be difficult to find and would still be sold at a great price.

Apples, Basil, Beans, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chinese Vegetables, Chives, Cilantro, Corn, Cucumbers, Currants, Garlic, Kale, Lettuce, Leeks, Melons, Onions (sweet), Onions (cooking), Pears, Peppers, Plums, Potatoes, Pumpkins, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shallots, Spinach, Strawberries, Swiss Chard, Tomatoes, Thyme, Turnips, Winter Squash.

The combinations of the above listed ingredients can create an endless amount of healthy, balanced and cost effective meals; how could that not be exciting? Often as it begins to cool down people associate that with eating heavier, comforting meals and thus categorize those with high calorie, fatty dishes, but it does not have to be so. I will admit I will let myself indulge, once a week or so in a heavier pasta dish etc. but not everyday. It's all about balance people, and taking the opportunity to cook your own meals. Having control of what goes in your food, is so important and really teaches you a lot about nutrition. If you don't cook at all, start with baby steps; uncomplicated meals a couple times a week, then keep adding more. If you need help, call or email me! I'm a Custom Meal Planner and I can help you get started cooking for yourself and your family.

Cooking with what's in season is so important. It means you get the most nutrition out of the produce you bring home, it is of the highest quality, and a bonus, it's cheaper than other times of the year. You can also take the opportunity to preserve at this time by canning/freezing, to enjoy the peak of your produces' freshness all through the year!

Happy Cooking and Eating!

xoxoxoxo

P.S- Need some advice and tips? Leave a comment/ message me; I'd be happy to help?

Is Leftover Wine Even A Possibility?

Hi foodies

I bring this subject up today as over the weekend I made one of my indulgently delicious recipes "The Girls' Fave Pasta"; which I aptly named as it is a couple of my girls' favourite pasta dish! However this recipe only requires about 3/4 cup of white wine, and since I cannot enjoy a glass, or a bottle, and my fiance is not a wine man, that often leaves me with leftover wine. This is the part where wine connoisseurs everywhere can gasp...But us regular people can sleep well at night knowing it is OK if you keep a bottle of red or white in the fridge for cooking, for even up to a month! You just want to keep it as fresh as possible and not turn to vinegar, HA. Most companies are even going the twisted cap route which seals freshness even better. If it's of the cork variety, I re-cork the bottle if I know I will be using it within the weeks to come, and sometimes even put a little plastic wrap with an elastic band to help with any other possible air leaks.

Another cool tip, excuse the pun, is filling an ice tray or two with the left over wine of your choice, and freezing it in batches, then putting them in a resealable plastic bag for use anytime you need a few tablespoons of wine to deglaze your pan or add some complexity to a stew or sauce etc. One thing you always want to keep in mind when cooking with wine is buy something affordable, but something you would enjoy drinking; after all it's going in your food and it is almost always being reduced, meaning the flavours are being concentrated and thus more powerful. As a foodie I always like to have at least a bottle of inexpensive white wine in the house to add to an array of dishes; it just adds so much, with just a little turn around the pan; and I am not afraid to hold my leftover wine in the fridge and freezer. Remember people, we are not taking that same bottle you cooked with after a few days, putting it in our best crystal and swirling and sniffing with our guests. Save that for the bottle your guests brought you for making such a lovely meal  ; )

Happy Eating
xoxo

                                                                                  "The Girls' Fave Pasta"

Is It Harder To Lose/Maintain Your Weight In The Warmer Months?

Hello everyone

So here in B.C it is supposed to be sunny and 35 degrees today! That is definitely hot for our Province, but thankfully we have so many ways to go out and enjoy such beautiful weather. Unless we are out on the lakes, beaches, hiking trails or some sort of active area in this heat, friends and couples usually flock to the countless Vancouver air conditioned restaurants and pubs. This is where watching your waistline may go out the window. I am all for gathering with friends and loved ones, effortlessly enjoying food and some lovely cocktails BUT boy can those appetizers and drinks catch up to you. Unless you are being conscientious and making health minded options of food and drink, you can consume days worth of calories in one sitting, thus those days of building your bikini ready body may be in peril as the pounds build up as well. Now that I have terrified most of you (I'm kidding) let's discuss how to avoid the negative effects of having some fun while out.

Many people find it much easier to get fit in the Spring and Summer months, and this can be very true; but all your hard work can be sabotaged by what you do after  your workout. Post workout, you need to re-fuel your body; try and have items accessible so that you can make the best decision possible. A snack like a piece of whole grain toast with some peanut butter and banana slices, and a glass of low fat milk would be great. You would be replenishing your body with whole grains, protein, and vitamins for a great post workout come back, leaving you less vulnerable to bad food decision making : )

Don't be afraid to get to those God sends (Central Air) restaurants and pubs with the people you love. Spring and summer is a great opportunity for get- togethers and good, well deserved laugh sessions. Just don't eat and drink mindlessly; there are so many different options to choose from that can make such a huge difference in caloric, fat, and sodium intake. Choose something delicious though, otherwise you will just be tempted to binge later. Don't forget hydration; keep the lemon water flowing as much as those cocktails ; ) I know most great restaurants won't show you nutritional information, but a great tip I like to do is know where I'm going ahead of time. I don't know if it's because I'm a foodie or impatient, but I just have to check out the menu of where I am going to go. I often choose what I want before I even get there. If you take a quick look at the online menu, if available, it can help you make better decisions....but don't obsess too much, you are going out for some fun after all!

Do you guys find it difficult to lose/maintain your weight in the warmer months?

I'm Back!

Hello fellow foodies

I have just launched my website and wanted to share the awesome news with all of you. I previously used to blog about all things food, but now I have added a whole new element and service to my page...Custom Meal Planning! Yes, it's true, you no longer have to worry about planning and shopping for your weekly meals anymore; I am here to help. Just go to the Custom Meal Planning page to read all about it.

Follow me as I continue to blog on all things culinary, and feel free to reach out for any tips and advice.

Ciao xoxo

Margaret