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Uber Healthy Lunch

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Anthropology of Food class

Julia Mirabella has a new recipe book out called Mason Jar Salads which is definitely worth the buy; it inspired me to grab a mason jar and create one on the spot using my fridge ingredients.

According to the book, if you pack these salads in the right order and tightly into the mason jar, you can refrigerate five on a Sunday and the last one will still be fresh by Friday! Great idea, and so healthy. This salad left me filled right up for the day, and I was pleasantly amazed at how well beans, green leaves, and grains can compliment each other in a salad.

Black beans were soaking in apple cider honey vinaigrette at the bottom of the jar, and from there you can see some finely chopped jalapeno above carrots and tomato. I mixed a few craisins in with the spinach and topped the jar with some of my kitchen-grown radish sprouts, and a bunch of feta cheese mmmmm. I had to restrain myself from throwing sunflower seeds and chopped apples in — you just have to stop somewhere!

The recipes in the book are really delish looking. My grocery list is ready to go, so next week I’ll be flashing around some more uberhealthy lunches hehe.

So, hey, if even my superfit nutrition teacher bothered to scribble the book’s title down after seeing it, you know it’s gotta be good!

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Cucumber Life Boats in a Sea of Trans Fat

20140801_122533After looking up some raw food recipes, I came across this cutesy Cucumber Boat idea.  It made a super healthy, low calorie lunch; it’s high in fibre, potassium,
vitamin C,
and even had some iron.

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We think David Suzuki would approve

We diced some tomato and avocado, then added minced cilantro, and flavoured the filling with a splash of lemon juice and balsamic vinegar.  I preferred mine open-faced, but my squeeze made his into a cucumber sandwich.

The Nutrition facts of this healthy concoction were complied at eatracker.ca, a really handy site for punching in ingredients and seeing what health benefits can be found in the meals you’re cooking.


Trans fat

Did you know New York City’s Health board banned trans fat in restaurant food back in 2006?  Since 2013, the FDA put a plan together to completely phase trans fat out of the U.S.  Since 2013 the FDA has determined that trans fat — or partially hydrogenated oils — can no longer be classified as safe for consumption, and will be phased out.

Why is Health Canada still lagging behind in this matter?  At this point we shouldn’t have to be buying anything with trans fat in it at all.  For the time being all we can do is check the label and put it back on the shelf if there’s trans fat listed.  Health Canada recommends that our daily intake be less than 1%… whatevs.

Here are some typically trans fatty foods to watch out for:
battered & fried foods, flaky pastries, margarine, cake mixes and frostings, pancake/waffle mixes, ice cream, microwave popcorn (waaa!), cookies, some types of crackers, frozen dinners, and packaged puddings.

When you make it yourself, then you’ll know what’s in it!

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