Stuffed manicotti

This time of year is great for using the fresh garden ingredients to make delicious food. All veggies were from the garden and the taste was incredible!!
Stuffed Manicotti with garlic, spinach and ricotta cheese.
1/8 cup butter or 3-4 tsp EV olive oil
3-4 cloves garlic
1/4 cup freshly chopped Italian parsley
8-9 cups fresh spinach
2-3 greens onions
1 tub low fat ricotta cheese
Grated low fat mozzarella (your choice of amount)
Manicotti noodles (6-8) depending on how packed you like them.
Homemade tomato sauce (canned if you don’t have the resources, I will post that recipe another time).

Sautée the spinach and parsley in the butter and garlic, let cool.
Boil the noodles as per al dente instructions.
Mix the ricotta cheese into the spinach and garlic mix after it has cooled.
Let noodles cool by rinsing them in cool water after draining.
Stuff noodles with mixture.
Spread enough sauce on the bottom of the pan to allow the manicotti to not stick and to absorb the sauce. Usually about 1 cup.
Place stuffed noodles in the pan.
Cover with a generous portion of tomato sauce.
Sprinkle on mozzarella cheese.
Bake in oven, covered, at 400 degrees for 10 minutes.
Stay strong YYC!!



New sugar ‘guidelines’

This article comes from Yoni Freedhoff, MD and his blog post at weighty matters. His insight is always incredible and I love the blogs, thought I would share the latest one about Health Canada’s plan to change how we view sugar on the ingredient labels on food. I Agree, terrible idea!!
Stay strong YYC!!

Kids and food

This is a great little bit by Yoni Freedhoff. He makes great points and all the sense in the world. Check his website and blog, there are some real gems in there. Thanks Yoni!!
Stay strong YYC!!

Hydration is very important!

With the weather in YYC being hot, humid and smokey these past few days I thought it important to give a reminder on hydration.

Did you know that dehydration is one of the leading causes of muscle cramping?

Keep the fluids up, especially water, and watch the high calorie drinks as well. Although good for long distance athletes, drinks like Gatorade and powerade are full of sugar AND salt!! Watch the intake, it can add up quickly!
Stay hydrated with approximately 2-3 litres of h2o a day. Of course the exact number depends on height, weight and activity level.
Consult an Exercise Physiologist or Registered Dietician for accurate numbers via scientific formulas.
Stay healthy and hydrated…
Stay strong YYC!!

Fruits and veggies are not the same!

A great article taken from weighty matters written by Rob Lazzinnaro, RD. A great comparison of fruits and veggies and how the Canada Food Guide looks at them.
Stay strong YYC!!

Delicious veggie burger recipe.

My wife made these veggie burgers last night for dinner. Absolutely delish!! For all you meat eaters out there, give this a try, you will like it, I promise!!!
Stay strong YYC!!

Chunky Portabella Veggie Burgers
Author: The Kitchen Whisperer

2 cups portabella mushrooms, cubed (smaller pieces); gills removed
2 cups cooked black beans, rinsed and divided
1 cup minced broccoli, fresh only
1/2 cup red onion, minced
3 XL eggs, beaten
1/2 cup plus 2 Tbl Panko or Gluten Free Panko
1 Tbl Montreal Steak Seasoning
1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
2 Tbl minced garlic
3/4 cup fresh grated Parmesan
Olive oil
In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion and steak seasoning.
Mix just until coated.
Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Serve with hummus, guacamole or steak sauce.


Stuffed garlic, spinach and cheese pasta shells

Here is a pretty quick way to whip up some stuffed pasta shells. This is not a very calorie reduced recipe other than the fact that it has spinach in it. I had to share it because it was delicious!!
pasta shells
Spinach (I used 1 frozen box of leaf)
Cheese (your choice here, this time I used cheddar and mozzarella)

While the pasta is cooking to al dente. Prepare the spinach in a frying pan. Add it to the melted butter and cooking garlic. Cook until soft and juicy.
Let it cool.
Set Cooked pasta on side if it is done prior to spinach cooling.
Grate cheese.
Stuff pasta with spinach mixture and top with cheese.
Bake at 350 degrees for about 8-10 minutes.
Stay strong YYC!!