31 recipes for "eat well"
Cheesey Veggie Lasagna

Cheesey Veggie Lasagna

Dec 15, 2009

Mixture freezes very well, so I will often After working in a restaurant where I watched the cooks mix the lasagna in one container instead of layering like my mother did, I realized that making it could much easier than it traditionally was. In addition, I found that veggie lasagna is a great way to get children to eat there vegetables. Mixture freezes very well, so I will oftenmake a double batch and freeze one without the cheddar on top. Upon defrosting I will add the cheddar before baking, keeping the cheese tasting fresh.

Vegetable Lasagne

Vegetable Lasagne

Dec 4, 2008

Two family members have severe dairy allergies, therefore no cheese. We all love lasagne, so I had to come up with an alternative to the traditional cheese filled dish and still have it appealing visually as well as taste. Omit the meat and it is a tasty vegetarian dish. Mozzarella cheese can be added on one end for those lucky ones who can eat it.

Child-Friendly Veggie Lasagna

Child-Friendly Veggie Lasagna

Feb 28, 2010

As a mom it is always hard to get kids to eat their veggies, but with this recipe it is easy. By mixing everything in one bowl, you can also cut down on time and dishes and make easy for children to help out. Note: Mixture freezes very well, so I will often make a double batch and freeze one without the cheddar on top. Upon defrosting I will add the cheddar before baking, so the cheese tastes fresh.

Tofu-Stuffed Eggplant with Mushroom Ragout

Tofu-Stuffed Eggplant with Mushroom Ragout

Oct 29, 2008

By Laurie Sadowski, winner, Vegetarian Protein category.

This fresh-tasting vegetarian dish impressed us because it is suitable for not only vegetarians but also vegans, as well as people who eat gluten- and dairy-free diets, making it perfect for gatherings of those with food allergies and intolerances. Nutritional yeast, such as that from Bob's Red Mill, can be found in health food and some grocery stores.

Easy Pita Pizzas

Easy Pita Pizzas

Jul 14, 2005

Challenge: Talk about rush hour plus! While I'm battling traffic for an hour from our office, my husband, Ken, is en route for an hour and a half from his, stopping to pick up Rebecca, 6, and Olivia, 3, from day care. When I pull into the driveway, my priorities for supper are that it be quick but as nutritious as possible. Solution: Pita pizzas to the rescue. The girls love to pick their own toppings and assemble their pizzas, which not only keeps them occupied but guarantees they will actually eat them as well.

Maple Crusted Cedar Plank Salmon

Maple Crusted Cedar Plank Salmon

May 13, 2009

I love to barbecue, and this is my family's favourite way to eat salmon. We always buy a few extra maple sugar leaves from the farmer's market to use on the salmon. We also make our own maple syrup from our trees, so this makes it more personal. I serve the sweet salmon with a tart cranberry icewine compote, which sets the flavours off nicely. The icewine is made not far from us, in Prince Edward Country, Ontario, so that is local as well. Finally, we grow fiddleheads on our property, which are just coming into season now, so I think this makes a perfect side dish.

Maple Braised Bison

Maple Braised Bison

May 13, 2009

All Canadian. When I think of Canadian food, I think of hearty fare. Big bold meats and game, seasonal vegetables, and the right herbs can define any Canadian's palate. This dish is big, bold, and satisfying. and it proves that everything we Canadians need to eat well and healthy is right at our doorstep! The majority of these ingredients are locally or Canadian grown/made. The bison is raised on Wolfe Island, Ont. The wine is also made in Picton, Ont. The vegetables and herbs are locally grown, and the maple syrup is locally made. The meat is lean, the vegetables are healthy, and everything is available locally. The aroma you produce in your house is sure to bring the whole family to the table without hesitation!

West Coast 3 C's Quiche

West Coast 3 C's Quiche

May 12, 2009

I love brunch. This is my favourite meal by far, and I love the ease of having something like a quiche already prepared. The flavours are always richer and more enhanced after the quiche has had a chance to sit overnight as well, which is another benefit to advanced preparation. I thought about my favourite Canadian ingredients and it really has to include crab, chanterelles, and corn. There is just something about the sweetness of the crab, the burst in your mouth juiciness of corn, and the earthiness of sauteed chantrelles with garlic that is just plain perfect. The gouda I love is from Gort's Gouda in Salmon Arm B.C., where my mom lives. It's organic and is outstanding. While the crab and the chanterelles are definitely the bell ringers on this grocery bill, the other ingredients are low cost. I buy my crab and fresh B.C. chanterelles at my local Costco for under $25 combined, which makes it even more affordable. I made this with a potato crust as I can't eat gluten, but a pastry crust would work just as well. I'd pair this with a tangy raspberry hazelnut vinaigrette mixed with fresh, tender leafy greens to round out the meal.

Edamame

Edamame

Nov 23, 2005

For another appetizer, look for edamame (fresh soybeans) in the freezer section of the grocery store or Asian market.

Cheesy Hamburger Casserole

Cheesy Hamburger Casserole

Dec 4, 2008

This is a simple, quick recipe that my children absolute love to help make and even more, love to eat. There is no fussing when this is served.

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