Canada's 2019 Food Guide + Additional Nutrition Recommendations
Here, I give an overview of the newly updated Canada's Food Guide (2019), highlighting some of its key nutrition and eating recommendations. Also, some additional nutritional recommendations are offered to help guide you in building a diet that fits your lifestyle.
There is no single way to eat that is the healthiest - find what works for you and that you enjoy while putting some of the key concepts that are covered into practice
High Protein Vegetarian Recipes Delicious And Healthy High Protein Vegetarian Recipes
Find the best recipes for breakfast, lunch, and dinner. That means eggs, chicken, pasta, and everything else you can imagine, Cooking inspiration on dairy recipes. Discover recipes, cooks, videos, and how-tos based on the food you love and the friends you follow.
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Whitney in the Kitchen: Vegetarian Tortilla Soup
Whitney in the Kitchen: Vegetarian Tortilla Soup
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Join Whitney for her first 'Whitney in the Kitchen' video, our new segment to What Wegan Did Next!
Whitney's always loved food, and watches the Food Network daily. She's finally decided to start taking her passion and sharing it with you all. This was definitely more challenging than we thought it would be, please be nice!
Whitney's from the South (Kentucky/ Tennessee) and has grown up loving BBQ food, and spicy food. Since marrying a vegetarian she now eats vegetarian food 80% of the time and has come to love it... but you can't stop the girl loving BBQ meat as soon as she lands in the South!
Vegetarian Torilla Soup:
Adapted
Tequila crema: taken from
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Chicken and dumplings (biscuity, Southern-style)
Thanks to HelloFresh for sponsoring this video! Click for 70% off with HelloFresh plus FREE shipping — use my code ADAMRAGUSEA70.
***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
How To Make The BEST Vegan Cornmeal Waffles
I'm going to show you how to make the best vegan cornmeal waffles and then show you an epic. way to top your waffles!!! Subscribe for fun and creative ways to eat more vegetables every week!
Also called gritty waffles, these cornmeal Belgian waffles are a favorite around our house! They've got that sweetness and crunch of cornbread and those beautiful flavour holding craters of a waffle that we all love! I made these cornmeal waffles fairly simple but you could add any herbs and spices to them for some extra flavour! I recommend using either 00 flour or pastry flour for these waffles but all-purpose would work as well (the softer flours just make for a fluffier waffle!) Whether you make them sweet or salty, these cornmeal waffles are the perfect base for your toppings! Enough jibber, jabber...let's get into the kitchen!
Here's what you'll need to make the best vegan cornmeal waffles: (Makes 2 Belgian waffles)
1 cup (128g) 00 flour
1 cup cornmeal
1 cup pea milk (or other plant-based milk)
2 tbsp flax meal
2 tsp baking powder
2 tsp sugar
1/2 tsp sea salt
If you'd like to top your waffles the way that I did, you'll also need:
2 tomatillos
Blueberry chia jam (or other jam of choice)
Vegan egg - here's my recipe for homemade Just Egg
Vegan egg yolk. The recipe can be found here-
Cilantro
Jalapeño tabasco sauce
Watch the video to see how easy these mouthwatering cornmeal waffles come together. Happy brunching FORKers!!! OH...and if you want to make extra waffles for the week, just simply toss them in the toaster to crisp them up again when you're ready to use them!
00:00 Introduction
00:57 Preparing The Cornmeal Waffle Batter
2:10 Cooking The Cornmeal Waffles
3:25 How I Topped My Belgian Waffle
5:12 The Taste Test and Outro
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Enjoy this video!? Make sure you check out these other amazing brunch recipes:
Huevos Rancheros Sweet Potato Waffles:
Tofu French WAFFLES:
Everything But The Bagel Breakfast Salad:
Eggs Benedict Naan Pizza :
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Hey, I’m Candice and I’m a Health and Nutrition Counselor. I am also plant based certified. Ever since taking a Rouxbe plant based cooking course years ago, I have been OBSESSED with cooking delicious, whole food plant based meals that blow people away! Since going vegan and adopting a plant based diet, I have become a WAAAY better cook than I ever was before! I am so glad you’re here and I hope you love my wholesome plant based recipes just as much as we do!
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Kickstart Your Health Milwaukee
Learn how nutrition impacts weight, diabetes, hormones, and more! Physicians Committee and PBNOW partnered for Kickstart Your Health Milwaukee, a virtual event featuring health experts, success stories, cooking demonstrations, and meal planning sessions!
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