by Sarah Campbell, RD
When you’re new to a gluten free diet the question of ‘what’s for dinner?’ brings on a new level of stress. It’s not only a question of what to make but what foods are gluten free and how to keep them that way when you’re cooking.
Keep it Simple!
Some of your favorite basic meals are probably gluten free. All vegetables, fruit, fresh meats, legumes (beans) and most dairy products are naturally gluten free! So are some basic starches like corn, potatoes, sweet potatoes, and rice. A traditional meat-potatoes-veggie meal is an easy way to make a gluten free dinner that the whole family will eat.
Waste Not, Want Not
by Edie Shaw-Ewald, RD
‘Waste Not Want Not’ was a daily refrain my Mother used to encourage us to eat all of the food on our plate. Wasting food used to be right up there with stealing, as a sin just a few decades ago. These days food waste is an everyday occurrence – AND a real problem. Not only for your wasted money, time and energy, but for the environment and global food security too. Yes, that plate of wasted food does affect the starving children in Africa.
The good news? We can ALL do something about it.
Top 5 Tips for Packing Lunches
by Lindsay Buchanan, RD
Self admittedly, while I try and pack a lunch most days, there are some days it just doesn’t happen. One thing I know for sure is that when I do bring a homemade lunch my day always runs smoother. An added benefit is homemade meals tend to be more nourishing and can be tailored to your taste preferences and nutrition goals.
As I often travel for work I’ve become well practiced in putting together delicious, healthy meals that trek well. Part of why I “brown bag it” is the substantial cost savings. Most homemade lunches are under $3 while store bought lunches cost Canadians $10 or more. This is a cost savings of $1680 a year! Beyond the financial savings of homemade lunches, there are few things I like less than waiting in line during the lunch rush. Why spend your lunch break in a line-up when you could go for a walk, catch up with coworkers, or enjoy a moment of calm in an otherwise hectic day?
Would You Like Guilt With That?
by Sarah Campbell, RD
Have you ever watched a two year old eat? It’s fascinating. They touch the food, smell it, squish it and squeeze it, and try to put it places food isn’t supposed to go. They fully experience all the other senses the food can stimulate before they let themselves taste it. They enjoy the experience of eating so much! It makes you wonder how we lose that as we get older. Are we too busy? Stressed? Do we have other things going on that are more important than eating? It’s hard to say, but we could certainly take a lesson in food enjoyment from these kids.