With the movement away from sweetened beverages, it's not a surprise that the big name beverage companies would be coming up with new formulas.

I just came across Pepsi Next and I have to say, I don't get it. It's a combination of artificially sweetened Pepsi (like diet Pepsi), but still with some sugar in it.

So it's the worst of both worlds.

From what I read on Pepsico's website it's to fill in the moderate calorie beverage market.

There is already a growing concern with the use of artificial sweeteners and now they are blending them with one of North America's biggest current health concerns: refined sugar.

I give this one a no thanks. Water, milk, tea and coffee(in moderation) are your best choices. Occasionally, some 100% fruit juice can also have it's place. Save your calories for your food. Your body will thank you. 

Who says your dog can't eat sensibly too?

I have a lovely pair of dogs that live next door to me and I decided to make the neighbours a little present this weekend for their poochies. Dog treats are very easy to make, you just need to make sure you use dog friendly ingredients and avoid processed items. This recipe is from one of my favorite cookbooks Home Made by Yvette Van Boven. I made a few changes to the recipe. In place of the egg (which I was out of) I used ground flax (great for little doggy's coat) and in place of white flour I used whole wheat.

Ingredients
2 and 2/3 cups whole wheat flour
1 tbsp. flax seed
3 tbsp. water
2 tbsp. olive oil
1 clove of garlic chopped
2/3 cup hot salt free broth (chicken or beef works...do not use beef cubes= too much salt)

Instructions
1) Mix the flax and water in a cup and let sit for five minutes
2) Blend together all ingredients, including the flax into a bowl to make a dough
3) Roll dough out into a thin sheet and use a small cookie cutter to cut out biscuits
4) Place cookies on a lightly oiled baking sheet and bake at 400*C until golden brown
5) Allow to cool and store in an air tight container

Your tongue is key to your enjoyment of food. It allows you to taste sweet, salty, sour and bitter. But did you know that your tongue requires liquid for you to taste?
 
Don't believe me?

Try this.

Take a piece of paper towel and dry the center of your tongue. Now take a small amount of sugar and place it on the center of your tongue where you dried it.

Can you taste anything?

Now close your mouth. The moment the saliva hits your tongue the sweetness will come back.

This is part of the reason if you suffer from dry mouth that you will find food less appetizing. If you do, try taking little sips of water while you eat. It may help.

Happy random fact Friday! And Happy long weekend!.

BBQ season is on the way and that can only mean: BURGER TIME!

So I decided to go have a look at one of the essential pieces of the burger: the bun.

Because of the general public's concerns with carbs and bread, many companies have come out with thinner burger buns. I will admit that I like the burger to bun ratio with the skinnier burger buns. What I don't love is the nutrition content.

Many standard burger buns are about 100-130 calories depending on the size.

I was sad to see the PC Thins were closer to 170 calories.

Whole grain is always a good choice, but don't be deceived by thinner hamburger buns. Always check the label. If you are looking to spare yourself a few calories, this might now be the way to go. 

Research is starting to show that what is more dangerous to our health than not exercising is not moving. It's not hard to avoid moving when you think about it: you drive to work, sit at your desk all day, drive home, order some delivery....if you really wanted to, you could probably do without standing up every again. Our technology is getting that good. The only consequence is that your health will probably take a turn for the worse.

Simple changes can make a difference, like walking where you would normally drive, taking the stairs over the elevator...but one thing you may not have thought about is your desk. Some people work jobs where they rarely leave their desk, even work through their lunch. This can lead to back strain, muscle weakness and of course excessive inactivity.

So maybe it's time to look at an alternative desk option.

Balls chairs: They are exactly what they sound like. Extra large stability balls take the place of your desk chair:

The benefit: your core will be activated the entire time you are on the ball, helping to keep you in good posture. If you slouch, you'll probably fall off.

The potential problem: Sitting too long on a ball can still have it's consequences. If you have a weak core, it could put a lot of strain on your spine, leading to other back problems.

Standing desks: New ergonomic technology is allowing people to move their computers and desks up so that they can stand while working.

The benefit: A whole lot less sitting and you can move around a bit.

The potential problem: If you have joint pain in your knees, hips or ankles, this position could get uncomfortable after a while. Have a desk that adjusts back to normal so you can alternate between might fix this.

Tredmill Desk: Not as popular, but some companies and CEOs have put moving sidewalks under their standing desks allowing them to walk while working.

The benefit: More exercise!

The potential problem: Hope you don't space out because you might go for an unexpected ride if you didn't turn it off.

Has anyone tried any of these desk styles? What is your preference?

This is a post for a few years back but I think it's still relevant today. I know the site can be a tough to search through at times so I dug this one up just for you!

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I have an absolute respect for chefs. They go through a great deal of training to hone their craft. Many attend great culinary schools, work under the best chefs, practice for hours on end.....

But that's not what I want to talk about today. I don't believe everyone can be an amazing chef. I believe some people are just naturally gifted in understanding taste, texture and other elements related to cuisine. What I do believe though, is everyone can be a great cook.

Cooking is like any art: It takes practice, you need to understand the basics and you need to learn from your mistakes.

Here are a couple of tips to get you on your way to becoming a better cook.

1) Buy a Book on Spices
Spices are critical to any good dish and there are a lot of them out there. Learning about spices, how to use them and how to combine them can bring your cooking craft up to a whole new level. My personal favorite is the Herb and Spice Bible series. They are very straight forward and give you everything you need to know about working with herbs and spices. 

2) Try cooking new things on your own often
Got cook books you've never touched? Got a recipe you saw online but haven't gotten around to making it? DO IT NOW! Recipes are like the sheet music of cooking. You have to try them out (possibly a few times) to become comfortable with them and to decide if you even like them (after all, not everyone likes the same food just like not everyone likes the same music). Plus if you try cooking it on your own first, you can save yourself the fear of your friends thinking you're trying to poison them.

3) Don't give up!
All arts take continuous practice. Just because you bomb a dish the first time doesn't mean you won't get it next time. It's about learning from your mistakes and improving the next time. I'm a perfect example of this. My first cooking disaster happened when I was a little kid. My mom trusted me to make brownies on my own. Not having a clue what I was doing, I cut the butter slab according to the measuring guide on the paper the butter is wrapped in and put the WRONG end of the butter into the batter. Needless to say those were some buttery brownies. But that is how you learn. I have yet to make that mistake twice I can promise you that!

The most important thing to do in the kitchen is never give up and always have fun. Food should be an enjoyable experience. If you're not having fun....get out of the kitchen.

Hosting a party and need to impress?

Need to win over a date with a home cooked meal?

Want a fun night with friends learning a certain cuisine?

Then contact me! I am now offering personalized recipes and cooking lessons for just about any need. Just send me an email via the contacts page and describe exactly what you are looking for and what your budget is. Prices for service will vary depnding on needs and if this is striclty a recipe consult or an interactive lesson.

Also feel free to email me if you have any questions about this new service.

A slight variation on guacamole.

Creamy Avocado Dip

Ingredients
2 fresh avocados, peeled with seed removed
1/2 cup plain low fat Greek yogurt
juice from 1 lime
1/4 cup loosely packed fresh chopped cliantro
1 tsp cumin
1 tbsp hot sauce
1 clove garlic, diced

Instructions
1) Mash avocado in a bowl with a fork. Blend in remaining ingredients and let sit in fridge, covered for 15 minutes.

Serve with whole grain chips or as a condiment on your next sandwhich!

Below is a link to a really interesting article by Dr. David Katz who is the Director of the Yale Prevention Research Center.

He gives his insight into the world of nutrition and where we get our information from. Nutrition really is an interesting topic because so many people seem to think they have the answers yet depending on where you get the information from: what is healthy in one person's opinion may be the very cause of disease to another.

It's no wonder everyone feels so confused about what it right and what isn't. And when you have a legitimate concern like a chronic health condition and everyone down to your dog groomer is giving you their two cents on what to do, it's enough to make you want to curl up in a ball on your bed and hide.

I can tell you as someone that strives to base her suggestions on the most recent guidelines and research it can be hard competing against media spun nutrition which is often exagerated or based on minimal evidence. Afterall there is no rules on what gets put on television, in popular magazines or the internet. If it were all true we'd all be following the "10 secrets to burning belly fat" and eating "the one secret food for weight loss you didn't know about".

Media needs to make nutrition and health exciting. Magic bullets, instant fixes and miracle foods always seem more appealing then "eat healthy foods and exercise".

If you have a moment, I highly recommend reading Dr. Katz article. Let me know what you think!

http://www.huffingtonpost.com/david-katz-md/nutrition-advice_b_3061646.html

Ask requested by Mike, here is a Swiss Chard Recipe to try.

Swiss Chard is a nutrient power house. It is a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin E Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

The leaves can have a slightly bitter taste, so I prefer them cooked.

Spicy Swiss Chard

Ingredients
1 head Swiss Chard
2 tbsp olive oil
1 tsp cayenne
1 garlic clove
1 tbsp paprika
1 tsp red chili flakes
2 tbsp almond butter

Instructions
1) Cut off the tough bottom third of the Swiss Chard and discard. Slice the remaining chard into slices (Chard will shrink from cooking so bite sized pieces are not needed).
2) Heat olive oil in a large sauce pan on medium high heat.
3) Add in cayenne, garlic, paprika and chili flakes. Sautee for about 2 minutes until garlic starts to brown.
4) Add in Swiss Chard and reduce heat to medium.
5) As Chard of the bottom begins to wilt, pull it to the top, allowing the unwilted chard to go to the bottom.
6) Once Chard is about 75% wilted, add in almond butter. Toss to coat.
7) Serve immediately.

Please keep posting your unique ingredients and I'll keep trying to come up with recipes!