Kids adore chicken fingers and nuggets, but the deep-fried versions are terribly unhealthy. The pre-made options that you grab in the grocery store may be easy, but the expense and lack of nutrition in most brands makes this quick dinner a poor choice. Why not make a huge, heart-healthy batch yourself and freeze half, ensuring that you always have a quick and healthy option available?
Kwanzaa is a week-long celebration held mostly in the United States honoring universal African heritage and culture. It is observed from December 26 to January 1 each year. The principles of Kwanzaa should be shared and circulated throughout all cultures, as these philosophies promote peace, community-building and self-growth. Kwanzaa consists of seven days of celebration, featuring activities such as candle-lighting and libations, and culminating in a feast and gift giving. Each day, one of the seven philosophies is contemplated.
Too many bones and no dog to feed? A turkey carcass that looks butchered? Waste not, my dear. Practice the secret of gourmet chefs everywhere. Stock is an ideal way to extract nutrients and flavour from asparagus roots, beef bones and the parts of brocolli that people just don’t want to eat. You can do stocks of vegetables, with meat or fish, and they are very simple.
Fall is the time of year when we crave healthy, satisfying dinners. Root veggies are abundant at this time of year and can be prepared in lots of different ways. A great way to eat root veggies is to roast them and use them as an accompaniment to a roast beef or chicken dish. You can omit certain veggies if you don’t like them and add more of the ones that you do like.
Once upon a time, somewhere in post-war Eastern Europe, there was a great famine in which people jealously hoarded whatever food they could find, hiding it even from their friends and neighbors. One day a wandering soldier came into a village and began asking questions as if he planned to stay for the night. “There’s not a bite to eat in the whole province,” he was told. “Better keep moving on.”
Bobbi Kay from Vancouver’s Boneta is at it again with her unbelievable mocktails. If you are pregnant, breastfeeding, or just want to cut back a bit, here is a stunner.
Bobbi Kay from Vancouver’s Boneta is a mocktail wizard. If you love the Mojito but have a bun in the oven, so to speak… here’s a special recipe.
This one is really simple (so simple the kids can do it) and potentially super healthy. In a bowl or glass, layer or mix healthy yogurt, granola and fruit. There are organic varieties of all three available. This is a great recipe for breakfast or a snack for kids and adults alike.
By Leslie Jonath and Frankie Frankeny
Nothing embodies the earthy flavors of autumn more that mushrooms. This soothing recipe, from Comfort Me with Apples by Gourmet editor in chief Ruth Reichl, is as delicious as it is simple to make.
While in Seattle (Washington) recently, Urban Mommies discovered Molly Moon’s Ice Cream and fell in love! The hand-made ice cream boutique has been featured in Bon Appetit magazine and features fantastic and creative gourmet and European flavours. There’s Birthday Cake and “Scout” Mint for the kids and flavours like Balsamic Strawberry, Honey Lavender and Rosemary Meyer Lemon for the big kids. The flavours–which include vegan sorbets–change daily and they have fabulously creative odd sundaes. Their prices are cheap and their portions are huge! Here’s a tip for ordering: