Dietitians love food. We love to break bread with loved ones, especially at the holidays. And while we might savour some shortbread or egg nog, our not-so-secret superpower is making vegetables, fruit, whole grains, nuts, and even legumes truly shine. Even after a cardiac event, even if you have type…
Since I published my guide to eating well after a heart attack , two people have emailed to ask this question. This FAQ will definitely be in the next version, but for now, I’ll answer it here: Nope. If you like the taste of sea salt better, go for it, but don’t be fooled by slick marketing. It’s…
One of the complaints we hear about meal planning is that it’s impossible to predict our lives with that kind of precision: Who will be home? At what time? What will they be in the mood for? Will there be leftovers from last night? My solution: Pantry meals! What are…
Eating more vegetables and fruit is one of the most effective, most agreed upon practices associated with better cardiac outcomes, but people continue to struggle with it. I’m not naming names, but let’s just say I’ve seen some painfully dull looking salads at Canadian restaurant chains. Don’t martyr yourself in…
Some home cooks have a knack for throwing together a bit of this and a bit of that, creating magic in the kitchen. I am not one of those people. Give me a tried and true recipe any day. If you’re like me, and you’re constantly on the hunt for heart-healthy…
This recipe came from my sister-in-law Faye, who asked me for vegan recipe ideas a couple of years ago, and is now a vegetarian herself and passing favourites to me. Sorry to say, I don’t know the original source to credit. This is one of those recipes that gets shared and modified and shared some more.…
I’ve got another chickpea recipe for you and I think you’re going to love it. The last one I sent ( Electric Chickpeas ) had the highest open rate of any email I’ve sent this year (!), so more recipes it is. I’m sticking with the legume/pulse theme (dry peas, lentils, beans…
Did you ever notice that people think about salt, sugar, and other demonized foods in all or nothing terms? They’re either good or bad, in or out. So one of the most common questions I get when speaking about blood pressure is, “How can I make food taste good, now…