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Recipes

Feeding Teens: Black Bean Chipotle Dip

NUTRISPEAK by Vesanto Melina, MS, RD The teen years can be a period of challenge, a little like the terrible twos, except now your kid is several inches taller than you. Mom and dad may find that a formerly compliant child has become a stranger. Nutrition-related issues either become an arena for conflict or shared […]

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Summer Fare: Multi-Coloured Bean and Vegetable Salad

NUTRISPEAK by Vesanto Melina and Brenda Davis, RDs Summer is a great time for picnics and outdoor meals. For many, it’s a time when dads get out their aprons and barbecue forks and flip burgers and slabs of meat on the grill. Yet according to the American Institute for Cancer Research (AICR), most North Americans

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Eating Right for Kickboxing: Banana Blueberry Power Drink

NUTRISPEAK by Vesanto Melina and Brenda Davis, RDs In the past few years, kickboxing has increased in popularity among both men and women. People participate to lose weight, gain muscle, increase fitness and have fun. Whatever your reasons, it is important to complement your training regime with proper and adequate nutrition. Kickboxing is a high-intensity

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Chocolate for healthy hearts: Almond Butter Balls

NUTRISPEAK by Vesanto Melina What can be better than a sweet treat with health benefits? As it happens, our favourite February food, chocolate, has a few glowing characteristics. It comes from the Theobroma cacao tree, from a bean that grows on that tropical tree. (Theobroma means “food for the Gods.”) Chocolate originated in Mexico and Central

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Warm Winter Fare: Red Lentil Miso Soup

Red Lentil Miso Soup:  Makes 6 1/2 cups Miso is a Japanese fermented paste made from soybeans, salt and grain – most commonly rice or barley – and a living culture that is used to initiate the fermentation process. The nutrient-rich soybeans are made more digestible by fermentation. Miso can be used to flavour many different

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Warm Winter Fare: Ginger, carrot and yam soup

NUTRISPEAK by Vesanto Melina   In creating recipes, it is my great pleasure to collaborate with expert chef Joseph Forest; the process allows me to improve my sensory awareness of food, something dietitian training didn’t include. During our exchanges, Joseph has become fascinated with the field of nutrition, which I bring to the table, and

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Holiday Recipe: Roasted Root Vegetables

Roasted Root Vegetables  Makes about 8 cups This colourful, warming combination makes a very welcome addition to festive meals. Other favourites that can be substituted are sweet potatoes, parsnips, turnips or squash, for a total of 8-9 cups of chopped vegetables. Those with deep yellow and orange hues are rich in vitamin A (beta-carotene). 2

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