Herbalicious Lemon Tabouleh

Need some inspiration to start experimenting with some whole grains? Try this recipe I had created for Dietitians of Canada’s Nutrition Month booth at a Farmer’s Market earlier this year! A spin-off a traditional Tabouleh which uses bulgur. Easily swap out bulgur for quinoa as a gluten-free option and still make a delicious and refreshing…

Two Way Banana Nice Cream

To celebrate how far we’ve come in food science, technology and innovation, here’s a quick recipe to invite Spring. Absolutely refreshing, simple and naturally sweetened by our most commonly known¬†variety of banana (currently can be found in most urban groceries for about 60-some cents a pound). If you’re one of those people that tend to…

Go Ahead, Honey! It’s Gluten-Free…

Gluten free diets have gained substantial popularity over the last decade. These diets come and go as quickly as the shoes in the display window get replaced. From fat-free, to sugar-free, the elimination of certain foods seems to promise a quick-fix to weight loss, feeling more energetic and prevent cardiovascular disease. The reasons for reducing…

Taste of Rainbow

I never quite understood why my mom would spend hours in the kitchen whipping up a storm. It didn’t matter if she was cooking for seven or for three, there would always be at least three dishes, a soup and five colours on the table. That is what is considered a “proper meal” in our…