Roast beef is a Sunday-dinner staple. Season the roast with your favourite aromatics, then transfer to 450°F oven for 10 minutes for smaller roasts, or 19 minutes for larger ones. Reduce heat to 275°F and continue to roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare or your desired doneness is reached.
Classic Roast Beef with Gravy
Rub 1 kg beef sirloin tip oven roast all over with 2 tbsp olive oil; 3 cloves garlic, finely grated or pressed; 4 tsp minced fresh thyme; 3/4 tsp salt; and 1/4 tsp pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 10 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain. While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in 2 tbsp all-purpose flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in 1/3 cup dry red wine, scraping up browned bits with wooden spoon. Whisk in 2 cups sodium-reduced beef broth and 1/4 tsp pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in 1/4 cup finely chopped fresh parsley, 2 tsp Dijon mustard and any accumulated juices from cutting board. Serve with beef.
Makes 8 servings.
Per serving: about 238 cal, 28 g pro, 11 g total fat (4 g sat. fat), 2 g carb (trace dietary fibre, trace sugar), 65 mg chol, 431 mg sodium, 292 mg potassium. % RDI: 2% calcium, 24% iron, 2% vit A, 5% vit C, 5% folate.
Your body needs some sugar to function, but Canadians, who consume the equivalent of 26 teaspoons of the sweet stuff every day, are probably overdoing it. We break down what too much sugar does to your body, and how you can cut back.
Good news for those with sweet tooths: Glucose is our main source of fuel, so, yes, we actually do need sugar in our diets. But don't get too excited— they're not all alike.
"All carbohydrate-containing foods, whether candy, pop, fruit, vegetables or grain products, break down into glucose in our bloodstream," says Patricia Chuey, a Vancouver-based registered dietitian. "But our bodies respond differently when we get sugar from nutrient-dense, fibre-rich foods, eaten as part of a balanced meal that contains protein, compared to 'empty' calories from zero-nutrient, fibre-less foods."
Those carb-heavy, low-nutrient foods cause our blood-sugar, or glucose, levels to spike, triggering the release of insulin in response. One of insulin's jobs is to move glucose from the blood to our liver, muscle and fat cells for storage, and when there's more in our bloodstream than what our bodies need for energy, it can end up as stored fat—"even though fat, per se, wasn't consumed," says Chuey. That's partially why excess sugar consumption is linked to fatty liver disease, as well as Type 2 diabetes and heart disease. Fibre-rich, nutrient-dense foods, on the other hand, break down more slowly, so they don't cause as much of a blood-sugar spike, or the resulting weight gain.
That doesn't mean you have to skip your favourite sweet indulgences entirely. What we know today is that moderation is key—a little sugar won't hurt you.
But, for the most part, Canadians are not consuming a little sugar. According to Statistics Canada, on average, 22 to 26 percent of our total daily caloric intake consists of sugar. Put another way, that's an average of 110 grams, or 26 teaspoons, per day. And it's not just how much; experts are also concerned about where it comes from.
"Whole foods that are sweet, like fruit, can be good sources of vitamins, minerals and fibre, which can contribute to overall health," says Gita Singh, a research assistant professor at the Friedman School of Nutrition Science and Policy at Boston's Tufts University.
It's added sugar, regardless of the source, that's the problem. You'll find it in processed foods, such as many breads, soups, salad dressings and pasta sauces. And then there's pop, sports drinks and fruit drinks, which experts collectively refer to as sugar-sweetened beverages (SSBs). These drinks are among the top causes of obesity and its attendant ailments, which include heart disease, Type 2 diabetes, certain types of cancer and other chronic diseases. In fact, Singh coauthored a report published in the medical journal Circulation that estimates SSB consumption is partially responsible for the diabetes-, cancer- and cardiovascular disease–related deaths of 1,600 Canadians each year.
The fact that SSBs are a leading source of excess sugar in our diets is galling but encouraging. That's because the solution is straightforward: Stop, or at least cut back on, drinking them.
Chuey says you can further reduce the added sugar in your diet by avoiding convenience foods that list sugar (or maltose, corn syrup, cane sugar or honey) among the first three ingredients; swap your caramel macchiato for a latte; and top plain yogurt with fresh fruit. The less sugar you consume, the less you'll end up craving.
But when you do indulge, go all in. "Apply the pleasure maximization principle," says Chuey. "Make it really worth it! Not in terms of quantity, but the kind of quality that will really satisfy." So skip the soda fountain. But those homemade cookies? Enjoy!
YOUR BODY ON SUGAR
Click on image for larger view. Illustrations, thenounproject.com.
There are lots of table sugar subs on the market, but how do they stack up, health-wise?
Stevia: Zero calories per teaspoon
Stevia is a zero-calorie, fructosefree option.
Date sugar: 11 calories per teaspoon
Date sugar contains all the fibre and nutrients found in the dried fruit.
Coconut sugar: 15 calories per teaspoon
Made from the sap of coconut-tree flowers, coconut sugar has the same calorie count as table sugar, but it's lower on the glycemic index.
Agave nectar: 15 calories per teaspoon
Agave nectar is about 1 1/2 times sweeter than refined sugar, so you can use less. But it's high in fructose (hello, blood-sugar spikes!).
We show you how easy it is to get breakfast on the table when you start with our overnight steel-cut oatmeal. The best part? We have both sweet and savoury topping options so you can satisfy any morning craving.
Sweet and savoury make-ahead oatmeal recipes so weekday mornings don’t feel so hectic
Egg Benedict Oatmeal
Poaching an egg isn't as difficult as you may think. The trick is to keep the water at a gentle simmer and give it a good stir before you add the egg. Look for small ham steaks alongside bacon in the supermarket, or use up leftover cooked ham.
Image by: Jodi Pudge
By: Gilean Watts and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: September 2016
Sweet and savoury make-ahead oatmeal recipes so weekday mornings don’t feel so hectic
Thai Peanut Butter Oatmeal
This combination of flavours is a little out there, but trust us—you'll want this dish for both breakfast and dinner. The chili pepper plays superbly against the sweet coconut chips and the creamy peanut butter, giving you the ultimate sweet and savoury fix.
XLTL high-efficiency top-loading washer and dryer, GE Image courtesy of GE Appliances
Image by: XLTL high-efficiency top-loading washer and dryer, GE<br>Image courtesy of GE Appliances
Author: Canadian Living
There's more to laundry these days than just sorting colours. Here's the latest buzz in fabric care.
1. Fabric softener can save you money
Under a microscope, cotton fibres aren't all that dissimilar from strands of human hair. What's more, they're both at their most vulnerable when wet, which is why we use conditioner on our hair after shampooing. In the laundry cycle, that conditioning role is fulfilled by fabric softener. More than just perfuming your clothes and making them softer to the touch, fabric softener lubricates fabrics at the fibre level, reducing the damaging effects of friction in both the washer and the dryer, ultimately extending the life of your go-to garments.
2. "High-efficiency" washers aren't a fad
If you've still got a traditional agitator-method washer, you're officially in the minority. According to Jennifer Schoenegge, a clothes-care product manager at GE, high-efficiency (HE) washing machines now outnumber conventional washers in North American households. This is great news from an environmental standpoint, as not only can HE washers do up to four basket loads in a single wash but they also use half the water of standard models.
3. Not all high-efficiency detergents are equal
High-efficiency washing machines use cooler water than traditional washing machines; as a result, they require different detergents than agitator-method washers. Unfortunately, Schoenegge says some detergents that market themselves as being suitable for use in HE machines are simply repackaged versions of original formulas and can result in degradation of garment fibres over time. Look for detergents branded "HE Turbo," which offer protection against damage caused by cold-water washes, and collapsible suds that break down over the course of the wash and rinse clean in a single cycle. It's also important to avoid under- or overdosing detergent by measuring it according to the manufacturer's guidelines.
4. Dirty laundry doesn't always look dirty
In fact, "70 percent of the soil on your clothes is invisible—but it's there," says Margarita Bahrikeeton, global research and development leader for P&G Fabric Care. The tricky thing with these invisible stains (which are largely caused by oils from your body) is they attract even more dirt from the filthy water sloshing around inside your washing machine. Over time, Bahrikeeton says this dirt can degrade the contrast in your clothes, casting a "grey veil" over the entire garment that affects our perception of the colours. Although there are new detergents on the market containing polymers that claim to stop dirt from redepositing during the wash cycle (Tide Pods, for instance), you can take matters into your own hands by regularly washing your washing machine itself.
Between 3 and 8% of women have PMDD, a severe form of PMS with depression-like symptoms.
"For the three days leading up to my period, I was suicidal, anxious and irritable. I'd have fits of rage; I felt unglued. Then, I'd get my period and I'd be fine," says Jennifer, who asked us not to use her last name. Her psychotherapist suggested PMDD two years ago as a possible cause for her mood swings.
PMDD is like PMS's bigger, badder sister. It's another way of saying very severe PMS, says Dr. Samantha Saffy, a psychiatrist in Vancouver. In order to get a PMDD diagnosis, you need to experience the disorder's depression-like symptoms—mood swings, irritability, anger, feelings of hopelessness, anxiety, fatigue, difficulty concentrating, insomnia and a decreased interest in usual activities—more months than not. They should occur in the week leading up to menses, then improve after your period starts.
It can be difficult to get a diagnosis. Jennifer had been to three physicians with no luck. But just knowing PMDD exists might be helpful. "Often, being aware of your condition through education can help ease symptoms," says Dr. Tanya Tulipan, a psychiatrist specializing in reproductive mental health in Halifax. "If you know that certain days of the month will be more challenging for you, you can plan around them to minimize stress. Healthy habits such as getting adequate sleep, exercising regularly and eating healthily are known to ease symptoms, too." Cognitive behavioural therapy and mindfulness can also help, but "if none of these strategies works, your family doctor can suggest an antidepressant that you can take continuously or even just for the week that you have your symptoms," says Dr. Tulipan.