Nutritionist by trade. Foodie at heart.
This morning, I woke up early to visit the farmer’s market at Nathan Phillips Square (aka Toronto City Hall) for my search for Ontario heirloom cherry tomatoes. This is one of the bigger farmer’s markets in the downtown core and consists of 20 stalls with people selling flowers, honey, bread, beef jerky and all sortsContinue reading “The Nathan Phillips Square farmer’s market”
Although it hasn’t really felt like summer out her in Toronto this year, there is one thing always marks the summer season – farmer’s markets. It’s hard to believe that there is only a couple more months that these markets will be around as most of them pack it in when fall rolls around. IContinue reading “Ontario heirloom cherry tomatoes”
I tried a community shared agriculture (CSA) program in the past but found it to be a little too rigid because I had to sign up for a set amount of time (usually an entire season – however, some CSAs are more flexible). So you can’t believe my surprise when I found out about a fruit andContinue reading “Food Share – The Good Food box”
I work with a group of dietitians, so naturally, the subject of food has a tendency to come up. One of my colleagues grew up on a farm and told me about community shared agriculture (CSA) programs. You buy a share which goes towards maintaining and running the farm and in return, you get itemsContinue reading “Community shared agriculture programs”
The results from the chicken bouillon taste test pointed to a clear winner. The vast majority preferred the taste of the Chicken bouillon gel capsules. I also have to agree, that this one tasted the most like a classic chicken stock. However, let’s look beyond just taste. The gel capsules are the most expensive outContinue reading “Chicken bouillon – Some additional details…cost and sodium content”
You may have seen a number of products in the market lately with plant sterols (also known as phytosterols). What are they? Plant sterols are natural components that are found in certain foods that have a similar structure to cholesterol. They bind to cholesterol receptors in the body making them unavailable to bind and absorbContinue reading “Plant sterols: How do they work?”
I’ve always been a bit of a purist when it comes to baking, I have always used butter in recipes and have never thought of using margarine. I figured, when it comes to baking, you might as well go all out and enjoy it. Since I like to bake (but don’t want dozens of cookies left in my kitchen afterwards) IContinue reading “How it all began…”