This past weekend I hosted a girls’ night to celebrate the 10th anniversary of our first year of university. I haven’t entertained at home in a while so it was nice to have a reason to make some tasty nibbles for my friends!
I don’t normally write about things like this on my blog or even my personal social media accounts for that matter. I will today, however briefly, as this seems too close to home not to.
This year Halloween falls on a Friday. I can’t think of anything more perfect! There’s time to hand out candy to trick-or-treaters, watch some Treehouse of Horror reruns, get all costumed up, hit a house party and then enjoy some leftover mini chocolate bars back at home before hitting the hay. The icing on the cake: not having to worry about getting up early the next morning!
Unlike other holidays that have an underlying meaning that you can focus on (giving, thanking, worshiping, etc.), Halloween is about one thing: candy. Oh yeah, and the scary stuff and costumes. But mostly candy.
Whether you have kids or not, chances are you participate in the candy part of Halloween in some way. It’s a fun holiday, but if you’re trying to eat healthy it can pose a few challenges.
I have one word (ahem, hashtag) for you today: #TGIF!
That is all.
I’ll keep this post short and sweet because it’s Friday and I bet you have better things to do than sit here and read about pumpkin seeds! (I don’t, however, but that’s just me. *starts Googling pumpkin seeds*)
Haaaaaaappy Thanksgiving! Today I bring you a healthy yet filling recipe that happens to be the perfect antidote to a weekend filled with turkey, stuffing, mashed potatoes and gravy. Heck, you can even make it using leftovers if spaghetti squash happened to grace your dinner table this weekend. That recipe is spaghetti squash Pad Thai!
Like our good friend zucchini “noodles”, spaghetti squash is just begging to be dressed up like, and served in place of, pasta. Once it’s cooked, the flesh naturally pulls apart into long, thin strands that look just like–you guessed it–spaghetti. Nature really amazes me sometimes! (Check out my tips on cooking with spaghetti squash if you’re new to the vegetable.)
Thanksgiving is almost upon us. Gah! How did that happen?!
Every year it sneaks up on me without fail. Not that I ever actually cook for the holiday…instead, we just show up and eat. How nice, I know :) But still. It feels too soon!
I say we move Canadian Thanksgiving to late November like our American friends! Sure, with our shorter growing season it makes sense to celebrate the summer’s bounty now, but being able to enjoy all the Thanksgiving-related food media, TV specials and other good stuff at the same time would be nice.
Like our good friend zucchini “noodles”, spaghetti squash is just begging to be dressed up like, and served in place of, pasta. Once it’s cooked, the flesh naturally pulls apart into long, thin strands that look just like–you guessed it–spaghetti. Nature really amazes me sometimes!
If you’re aiming to boost your vegetable intake or simply want to reduce the amount of processed carbohydrate products you consume, spaghetti squash will be right up your alley. It has a pretty outstanding nutritional profile as well – it’s rich in vitamins and dietary fibre, high in health-boosting plant compounds including carotenoids and low in calories (only about 40 calories per 1 cup). [click to continue…]
You can’t beat the convenience of one-pot/pan dishes, especially a lazy one like this medley of roasted vegetables seasoned with curry powder. It’s a scientific fact: the less prep work and clean-up needed, the more likely you are to commit to making a home-cooked meal. Well, maybe it’s not scientific. Just common sense!
Roasting is one of my favourite ways to cook vegetables, especially when the weather starts to get cooler. You don’t need much oil and the end product has a deep, rich flavour that can’t be replicated by other cooking methods.
If there’s one thing that can throw off a solid pattern of healthy eating, it’s travelling! Even a quick trip from Toronto to Baltimore (total airtime of just 1.5 hours), which I recently took for work, equates to 8 hours, 2 meals and 1 snack. And that’s just part of one day.
Do you find yourself reaching for richer, more filling foods–think chunky stews, rich casseroles and creamy pastas–when it’s chilly outside? I most definitely do, and this craving has come earlier than usual thanks to Mother Nature’s unexpected cold spell.
(Though it’s hard to complain knowing what Albertans were faced with last week. Hint: it starts with an “s”! Brrrr…)