Once a sneaky eater, George is now totally honest about his eating habits. "I can admit to myself when I need a treat, regardless of what it is and when I have it," he says. One of the reasons is that he continues to make healthier choices.
Also, these days George goes to the gym on a regular basis. In the beginning, his visits were motivated by having a fitness coach; they are now part of his daily routine. (He prefers going in the evening, he says, because "it keeps me off the couch and away from the TV.")
Despina, who says she was “devastated&" by a plateau in her progress, has bounced back. She has a renewed commitment to increase the amount of calorie-burning cardiovascular exercise she does. Fitness coach Sue Forest suggested she work out for 20 minutes on the elliptical (cross-trainer) machine on the days she doesn't do her three-times-a-week strength-training program -- so that's Despina's new goal.
Ria now has her own gym membership Now that she's 14, Ria has her own membership to GoodLife Fitness Clubs (previously she could only go to the gym when her fitness coach was working with her). She enjoys running on the treadmill on her own, and the membership gives Ria the opportunity to go to the gym with her mom and support her plan to exercise more.
Stefi's injury was followed by a quick recovery Although Stefi, 11, fell off the balance beam and hurt her foot and ankle, the physiotherapist said the injury, an overstretched ligament, would heal quickly because she was in such good shape. In fact, after two treatments, she was back to gymnastics.
To cook shrimp in a skillet, heat oil (or butter) over medium heat. Add your peeled shrimp, stirring occasionally, until the shrimp turns pink and opaque, which should take anywhere from 4 to 7 minutes depending on the size of your shrimp and the heat of your pan. As soon as the shrimp is pink and opaque on both sides, remove the shrimp from the heat or it will very quickly go from perfect to overdone.
Here are 7 things to avoid when cooking shrimp:
1. Using shrimp that’s past its prime: All protein tastes best when it’s super fresh, but that’s a real non-negotiable for shrimp. Fresh shrimp should be used within 24 hours, as should thawed shrimp. If you’re not sure when you’re going to consume the shrimp, it’s best to buy it frozen so you can take it out as needed.
2. Over seasoning: Shrimp is naturally quite salty, so make sure not to over season it. Taste as you go and err on the side of under seasoning. You can always add a little pinch of salt if needed, but it’s much harder to take one away!
3. Cooking shrimp that hasn’t been completely thawed: Shrimp must be completely thawed before cooking. If it isn’t, you’ll end up with a watery, unappetizing mess. Once your shrimp has completely thawed, you can pat it dry with a paper towel before cooking. This will remove excess water and give your shrimp the best possible texture.
4. Low heat: Make sure the shrimp starts searing away when it first hits the pan so it doesn’t simmer instead of searing. Medium heat is as low as you should go!
5. Keeping the tails: There is a time and a place for keeping shrimp tails attached (think shrimp cocktail) but when eaten as part of a dish, it’s easier and less messy to not have to deal with the shrimp tails at all.
6. Forgetting to properly peel and unvein the shrimp: Although most of us are well-aware of where our food comes from, finding a piece of shrimp shell or a black vein (which is basically the intestinal tract of the shrimp) is not incredibly appetizing — and it doesn’t taste good! Make sure to evenly peel the shrimp and devein it before using. Even when shrimp is labelled as deveined, it’s a good idea to quickly check each one just to make sure it’s been adequately cleaned. 7. Buying previously cooked frozen shrimp: Shrimp which has already been cooked and then frozen might seem like a great time-saver, but it really does not have the best texture. It’s more watery and usually doesn’t taste that great. Always opt for unpeeled, uncooked frozen shrimp if you're not buying it fresh from the fish counter.
Keep those toes nice and warm this winter with this super simple knit.
Keep your tootsies toasty with a cozy pair of hand-knitted socks that are sure to be the favourite pair in your drawer. This easy (and free!) pattern is knit in Fine Tweed Yarn, which is made up of a mix of superfine alpaca, soft merino wool and viscose for warm and soft sock.
Knitting Tips: The Anthony Socks are an intermediate level pattern, and a great first foray into knitting socks. You'll have lots of practice picking up stitches, purling and knitting in the round on double pointed needles. Don't be intimidated by the heel, it isn't as hard as you think. By the time you finish the first sock, you'll be tackling the second with confidence and excitement.
Materials: - 1 skein (Women's size S, M, L), 2 skeins ( Men's S, M, L) of Americo Fine Tweed (25% Superfine alpaca / 55% Merino Wool/ 20% Viscose) 100g / 465 yards (425 m) - 2.5 mm (US 1) set of 4 or 5 Double-pointed NeedlesNOTE: if you prefer a denser fabric, you can use 2.25 mm needles. Socks will be slightly smaller, but not significantly - Yarn needle or crochet hook - Stitch holder
Note about the yarn:Americo Fine Tweed is available through Americo Original online and at select yarn stores. You can substitute for other fingering weight yarns in your stash. Remember that you will need 1 skein for women's size S, M, L and 2 skeins for men's S, M, L.
Gauge: 36 stitches and 44 rows = 4 inches (10 cm) in stocking stitch using 2.5 mm (US 1) size needles or size needed to achieve gauge.
Abbreviations and Terminology: K, k: knit P, p: purl Rib: Rib (bed), ribbing – a pattern stitch – has vertical columns of knit and purl stitches, side by side, with elastic properties. Examples: (K1, P1) aka 1 x 1 ribbing; (K2, P2) aka 2 x 2 ribbing etc. k2t (slant to R): Knit 2 together - Insert the needle into the front of the 2 knit stitches from left to right. Draw the yarn through to the front knitwise, and drop both stitches from the needle. p2t (slant to R):Purl 2 together - Insert the R needle into the front of the next 2 stitches, from R to L. Draw yarn through both stitches purlwise and drop these stitches from the needle. ssk (slant to L): Slip-Slip-Knit - Slip 2 stitches knit wise onto the R needle. Insert L needle into the front of both slipped stitches and draw yarn through to the front. Drop both stitches from the needle. DPN(s): double pointed needle(s) - A needle with points at both ends; used in sets of used singly or in sets or 4 or 5, for knitting in the round; also used for working narrow pieces of knitting, or for cable patterns Grafting: Hold the needles parallel with the purl sides facing each other and the needle tips pointing in the same direction. Thread a tapestry needle with a tail of yarn long enough to get across the entire row of stitches that are being grafted. Before you begin grafting you need to do two actions to set up for the technique one time only. First: Insert the tapestry needle into the first stitch on the needle closest to you as if to purl it and pull the yarn through leaving the stitch on the needle. Second: Insert the needle into the first stitch on the back needle as if to knit the stitch. Leave the stitch on the needle and pull your yarn through. Now you are ready to follow the 4-step technique called grafting: Step 1: Insert the tapestry needle into the first stitch on the front needle knitwise, and slip the stitch off the needle. Step 2: Insert the needle into the next stitch on the front needle purlwise and leave it on the needle. Pull the length of yarn through gently. Step 3: Insert needle into the first stitch on the back needle purlwise, and slip it off the end of the needle. Step 4: Insert the tapestry needle into the next stitch on the back needle knitwise and leave it on the needle. Pull the length of yarn through gently. Repeat these four steps for a few inches / cm. End at the end of your steps so you know where to start up again. Use a crochet hook to adjust the tension of the yarn you have been weaving through the stitches to match your gauge. Continue to end. Tip: I find an easy way to remember what I am doing after the initial set up row is to say over and over: Knit 1 slip it off, purl 1 leave it on, purl 1-slip it off, knit 1 leave it on. Eventually you just remember what you are doing.
Finished Foot Circumference: Woman's S, Woman's M, Women's L, Man's S, Man's M, Man's L 7.5 8* 8.5 9 9.5 10 inches 19 20.5 21.5 23 24 25.5 cm
Instructions: Leg: Using a 2.5 mm (US 1) size needles, cast on 68(72, 76, 80, 84, 88). For a stretchy cast on, we used the Twisted German Cast on for our sample. Instructions for it can be found here. Alternatively, you can use a long tail cast on using a needle one size larger for the cast on only. Arrange stitches as evenly as possible on 3 DPN's. Place marker and join, being careful not to twist the stitches.
Work k2, p2 ribbing until piece measures 3 inches (7.5 cm). Now work in stocking stitch, until piece measures 8 inches (20.5 cm), or desired length, from the beginning.
Heel: Knit across 17(18, 19, 20, 21, 22) stitches. Turn work, and purl across 34(36, 38, 40, 42, 44) stitches. These are the heel stitches.
Place the remaining 34(36, 38, 40, 42, 44) stitches on a spare needle or stitch holder to be worked later (called Instep stitches ).
Heel Flap (using the Eye of Partridge stitch pattern) Work back and forth on the heel stitches as follows: Row1: (RS) *Slip 1 purlwise with yarn in back (wyib), k1: rep from *. Row 2:(WS) Slip 1 purlwise with yarn in front (wyif), purl to end. Rep Rows 1 and 2 until the following number of rows have been worked 34(36, 38, 40, 42, 44)
There will be 17(18, 19, 20, 21, 22) chain selvedge stitches on both edges of your work.
Turn Heel: Row 1 (RS): Knit across, 19(20, 21, 22, 23, 24) stitches, ssk, k1, turn work. Row 2 (WS): Slip 1 purlwise, purl 5, p2t, p1, turn. Row 3 (RS): Slip 1 purlwise, knit to 1 stitch before gap, ssk (1 stitch from each side of gap), k1, turn. Row 4(WS): Slip 1 purlwise, purl to 1 stitch before gap, p2tog (1 stitch from each side of gap), p1, turn.
Repeat Rows 3 and 4 until all heel stitches have been worked, ending with a WS row.
There will remain 20(20, 22, 22, 24, 24) stitches.
Heel Gusset: Knit across all heel stitches and, with same dpn (needle 1), pick up and knit: 17(18, 19, 20, 21, 22) stitches, along the selvedge edge of heel flap: with another dpn, (needle 2) work across the held instep stitches; with another dpn (needle 3), pick up and knit: 17(18, 19, 20, 21, 22) stitches along the other side of the heel, and knit across half of the heel stitches. Total stitches: 88(92, 98, 102, 108, 112) stitches.
The round now begins at the Centre Back Heel:
Round 1: Knit to the last 3 stitches on needle 1, K2tog, k1; knit across all instep stitches on needle 2; at beginning of needle 3, k1, ssk, knit to end - 2 gusset stitches have been decreased.
Round 2: Knit.
Repeat Rounds 1 and 2 until there remain: 68(72, 76, 80, 84, 88) stitches.
Foot: Work even in stocking stitch until piece measures from the back of heel: 6.5(7.5, 8, 8, 8.5, 9) inches [ 16.5, (19, 20.5, 20.5, 21.5, 23) cm ]OR about 1.75(2, 2, 2.25, 2.25, 2.5) inches [4.5(5, 5, 5.5, 5,5) cm ] less than desired total foot length.
Toe: Round 1: Needle 1- knit to last 3 stitches, k2t, k1; Needle 2- k1, ssk, knit to last 3 stitches, k2t, k1; Needle 3- k1, ssk, knit to end (4 toe stitches decreased). Round 2: Knit.
Repeat Rounds 1 and 2 until there remain: 32(36, 40, 40, 44, 44) stitches.
Repeat Round 1 only until there remain 12 stitches for all sizes.
Knit the stitches from Needle 1 onto Needle 3. There will now be 6 stitches on each of the two needles. Cut yarn leaving an 18 inch (46cm) tail. Graft the two sides of the toe together.
Finishing: Sew in all loose ends.
Americo Original is a Canadian yarn company and online knitting shop with its own line of quality yarns, knitwear patterns and accessories. Americo’s yarns are made exclusively in the Andean highlands of South America, using only natural fibres, including luxurious wool, llama, alpaca, cotton, linen, silk and cashmere. Americo and its in-house design lab are based in Toronto, offering international shipping from its online store: americo.ca/shop.
Good news for chocolate lovers: You don't need to feel bad about indulging in your guilty pleasure.
Chocolate should no longer be deemed a "guilty" pleasure because, it's true, eating chocolate has health-boosting benefits. Yes—adding a little bit of dark chocolate to your daily diet can actually help improve your health. Here's how.
1. Chocolate can improve your mental performance
A team of researchers looked at recent data from almost 1,000 participants and found that those who ate chocolate at least once a week performed better on cognitive tasks than those who ate chocolate less frequently. But watch out—eating too much chocolate (unfortunately, there is such thing) can cause high levels of cholesterol.
3. Chocolate improves your mood
Tryptophan, a plentiful amino acid that is found in chocolate, can help with depression or improving your mood in general according to this study. Chocolate even contains a "love chemical" (phenylethylamine), which can spike dopamine, a neurotransmitter associated with pleasure.
4. Chocolate improves vision
Chocolate's ability to improve vision is closely related to the way it improves blood flow. The flavanols that lower your bad cholesterol and blood pressure also protect the blood vessels in your eyes.
5. Chocolate prevents memory decline Scientists found a sweet way for older people to ward off memory loss and dementia: a dairy-based drink mix filled with cocoa flavanols. When consumed regularly, the mix promotes memory and learning by keeping the blood flowing in working areas of the brain.
6. Chocolate can help with weight loss
If you're having a hard time cutting sweets out of your diet, the good news is you can keep a little dark chocolate around. A recent study found that consuming dark chocolate lowers the desire to eat something sweet, salty or fatty. Indulging in a small amount of dark chocolate—not milk chocolate—every now and then should make it a little easier to stick to your diet.
Everyone should be able to eat chocolate cake. A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love.
Image by: Canadian Living
By: Amanda Barnier andThe Canadian Living Test Kitchen
Source: Jodi Pudge
6 delicious chocolate recipes
The Ultimate Banana Bread
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version—made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour. Get the Recipe: The Ultimate Banana Bread
Image by: Canadian Living
By: Adell Shneer and The Canadian Living Test Kitchen
Source: Leila Ashtari
6 delicious chocolate recipes
Dark Chocolate and Dried Cherry Scones
This dark chocolate and tart cherry bits in these scones eliminate the need for any jam or topping. This is a terrific snack to grab for mornings on the go, or to pack for a long car ride to Grandma's house. Get the recipe: Dark Chocolate and Dried Cherry Scones
Image by: Canadian Living
By: The Canadian Living Test Kitchen
Source: Jeff Coulson/TC Media
6 delicious chocolate recipes
Chewy Quinoa Bars
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinor, which also add fibre and protein to stave off hunger. Pack one in your knapsack for snack emergenices! Get the recipe: Chewy Quinoa Bars
1. Add it to salads. Sliced or chopped rotisserie chicken is perfect for bulking up a
lunch or dinner salad. SImply toss it with your favourite salad ingredients, making sure to generously drizzle the dressing over the chicken to prevent it from drying out.
2. Make it the star of a sandwich. Transform slices of leftover chicken into a tasty lunch sandwich by adding a few simple pantry ingredients. Try it paired with tomatoes,
sun-dried tomato pesto and Swiss cheese.
3. Stir it into soups. Rotisserie chicken makes a fantastic addition to so many different kinds of soup. It’s also a fantastic way to breathe new life into dry white meat; the broth from the soup will help add flavour and tenderize it.
4. Toss it with pasta. Shredded chicken is a quick and tasty way to add protein to everyday pasta dishes. Add it to your sauce in the last minutes of cooking and simply heat it through.
Photography by Jeff Coulson