Well, we're smack in the middle of the holiday season, and the festivities have certainly begun! I've always loved this time of year. It's a chance to get together with family and friends, and (of course) share some tasty treats!+ MORE
December 8, 2011 | Posted in: Food & Nutrition | Tags:
I don't know about you but when the wind is howling outside and the rain is coming down, I just want to stay cozy indoors…and eat warm delicious food of course. I still want to socialize but I'm in serious saving mode for the holidays.
My friend is a genius.
We had plans to go out this past weekend but the weather was miserable so she suggested we stay inside and cook instead. I thought I was dreaming as the thought of getting to cook with (and not just for!) other people was very appealing. + MORE
December 6, 2011 | Posted in: Recipes | Tags: beef, cabbage, low sodium, Dinner
I LOVE cabbage rolls!
I grew up eating my grandma's cabbage rolls. She would make them with pickled cabbage or fresh cabbage. Both work for me.
In fact, it's the cooked cabbage that is my favourite part - the tomato-ey goodness soaking into the cabbage with the heartiness of the beef, rice and pepper infusing from the inside - what's not to like? I've eaten cabbage rolls most of my life, but have yet to make them myself.That has to change. + MORE
December 5, 2011 | Posted in: Physical Activity | Tags: circuit training, physical activity
Last week we defined circuit training and discussed some of the great benefits that accompany this training method. This posting will guide you through what a typical circuit could look like. How should you Circuit Train? When completing the circuit it’s usually best to select a set of exercises that in combination will stimulate most of your body’s musculature. In addition, selecting a variety of exercises for each muscle group is very important to ensure the body continually adapts to the training stimuli. Moreover, working from the largest muscle groups in the body to the smallest is generally recommended (See Figure 1).
December 5, 2011 | Posted in: Sodium | Tags: flavours, Salt
I remember learning at an early age that some of the magic in my grandma’s cooking was her fearlessness. Seasonings were her weapons of mass consumption.
It didn’t matter if it was her liberal use of onions and garlic, herbs, pepper or salt, she was never afraid of too much. While this did result in the odd dish being a little heavy in one or more of these ingredients, it also conveyed to us a confidence in shooting for full flavour - taste, first and foremost. However, when I return to my hometown nowadays, I find much of the cooking by my relatives to be quite a bit saltier than what I am now used to. + MORE