June 23, 2015 By Devon Peart Nothing says summer like grilled foods. From a nutrition standpoint, grilling is a great way to prepare foods because it uses very little fat except to add flavour, and can be limited to your preference. Also, you don’t lose nutrients in the cooking water. From a taste standpoint, it’s a great way to ...Read more about this post
April 28, 2015 From culinary adventure to health and wellness, the unique qualities, texture and appeal of ancient grains continue to propel their growth. For example, whole millet and sorghum flours both impart a crunchiness compared to whole quinoa flour which lends a softer, smoother bite. The growth of their inclusion in a variety of categories – like ...Read more about this post
September 4, 2014 By Sue Lewis
September 4, 2014 Kids, kale and food facts are three of the hot trends in the Canadian food landscape. A focus on the relationship between food choices and health, particularly related to childhood obesity issues and an aging population, is driving the demand for expanded menu options. Consumers are increasingly asking for product and ...Read more about this post
August 21, 2014 Thirteen substitutions and preparation methods for healthy eating
By Devon Peart, RD
August 21, 2014 The Canadian palate is becoming more sophisticated. The proliferation of internationally inspired foods is bringing a global flavour to menus. Through travel, dining out, and experimenting with cookbooks and online recipe sites, Canadians are exposed to a wider variety of foods and flavours ...Read more about this post
August 6, 2014 By Diane Chiasson
Today, there are over one billion vegetarians in the world, and every day, more than 2,000 people convert to vegetarianism. A recent poll indicated that in North America, around 13 per cent of people identified as either vegetarian or vegan, and that number is expected to continue to increase in the future.
According to ...Read more about this post
June 2, 2014 Superfruits make super menus
By Marie-Claude Mallet
June 2, 2014 Superfruits are like the cape-donning heroes of the fruit and vegetable world. While all fruit is good for us, superfruit are just a little more loaded with antioxidants than their “regular” counterparts. Over the last couple of years, superfruit, such as goji or acai berries, became popular additions ...Read more about this post
April 2, 2014 Why rice is nice: Five tips for spicing up your menu with rice
By Joanna Weinfeld, Heart and Stroke Foundation registered dietitian
April 2, 2014 There is more to rice than meets the eye. There are many different types, colours and textures of rice that can make any meal exciting. From the delicate taste of jasmine rice, to ...Read more about this post
February 3, 2014 By Sue Lewis
February 3, 2014 Tweet With a wide variety of fresh produce options available year round, it has never been easier to create new and enticing menu offerings for customers. Fruits and vegetables appeal to a wide range of diners, from health-conscious eaters to people with dietary restrictions, adventurous types eager to sample world cuisines, those ...Read more about this post
January 9, 2014 By Marie-Claude Mallet, Heart and Stroke Foundation registered dietitian
January 9, 2014 Fish provide a nutritionally rich slate for chefs. They are the paint for the canvas that is a healthy plate. But much like paint in non-artistic hands results in a poor painting, fish and seafood as ingredients can also result in a nutritionally-void dish if ...Read more about this post
December 5, 2013 By Katie Jessop, Heart and Stroke Foundation registered dietitian
December 5, 2013 It is no surprise that consumers like convenience. So much so that many try to eliminate as many stops along their daily routine as possible by combining grocery shopping and meal-planning into one trip. But this harried lifestyle can also give restaurants an opportunity to ...Read more about this post
August 13, 2013 By Devon Peart, Heart and Stroke Foundation registered dietitian
August 13, 2013 Canadians consume an average of 3,400 mg of sodium per day – far more than the recommended 2,300 mg.
Most of this comes from processed foods, with only about six per cent coming from salt added at the table. This means that most of the sodium ...Read more about this post
July 18, 2013 By Sean Moon
July 18, 2013 Whether you’re a chef on the prowl for new recipe ideas, a restaurateur with your sights set on bringing in more curious customers or a health-conscious diner hunting for unique better-for-you menu options, Canadians now have more choices than ever to tame their desire for a walk on the wild side.
From ...Read more about this post
July 17, 2013 By Diane Chiasson
There is definitely a growing market for healthier menu items in restaurants, with over 40 per cent of consumers claiming that they would prefer to visit a restaurant that offered healthier options. More studies have shown that the addition of healthier menu options also helps to increase business.
While the majority of customers will ...Read more about this post
July 8, 2013 Kale Apple Radish Salad
Courtesy of Liana Robberecht, Executive Chef, Calgary Petroleum Club
July 8, 2013 Yields: approximately 4-6
Ingredients
1 tbsp. lemon zest
Juice of 1 lemon
¼ cup extra-virgin olive oil
1 tsp. grainy mustard
2 tbsp. apple cider vinegar
1 tsp. Chinook Honey
1 tbsp. chopped fresh tarragon
8 cups coarsely chopped flowering kale, ribs removed
6 whole radishes , cut into six quarters
1 apple ...Read more about this post
May 13, 2013 Gluten-free trend has significant impact on Canadian restaurant industry
Press release
May 13, 2013 Gluten- and wheat-free orders increased almost 140 per cent since 2010
Canadians are becoming increasingly intolerant, or so it would appear when taking a closer look at restaurant orders, reports The NPD Group, a leading global information company. Interest in gluten- and wheat-free menu ...Read more about this post
