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Tasty Tuesday: Recipe - Rhubarb & Almond Chia Pudding Bowl


It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

Rhubarb season! This delicious plant is at farmers markets, and grocery stores everywhere no, so no excuses. I made this into a breakfast bowl, but you could totally put it in a to-go container like a mason jar and eat it on the run. Again, no excuses. Much of the prep is done ahead of time and you could easily double it to make more for the week to come.

I mixed a few recipes together to get this one, eliminating a lot of unnecessary sugar from the mix, but the compote is a breezy and the pudding is basically shake it up and let it sit! So don't be intimidated.


Make Your Meal Even Healthier Tip:

Those bits you see aren't just garnish to make the photo look pretty, they're super healthy. But, don't have hemp hearts on hand? Toss some pepitas on there. No cacao nibs? Try coconut flakes. Or just toss some more fresh fruit on top.

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Tasty Tuesday: Recipe - Lemon Risotto w/ Asparagus, Morel Mushrooms & Peas


It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

I'm pretty excited that all of the farmer's markers are back, and some really delicious foods are coming into season. There's some overlap right now, which means asparagus is still coming in, and morel mushrooms are just being foraged! Which means it's time for one of my favourite recipes: Lemon Risotto, from The SoBo Cookbook from Tofino!

Make Your Meal Even Healthier Tip:

This dish is great as just a side to a main dish like the Herb-Crusted Halibut recipe that the cookbook also features. The recipe calls for veggie stock, so obviously I used the homemade version I keep in my freezer (far less salt!). You can make it vegan by using vegan butter to fry up the shallots and garlic, and skip the added pecorino cheese. It's pretty darn creamy as is!

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Tasty Tuesday: Recipe - Poached Lingcod with Asparagus


It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

Not only is today's recipe super healthy, it's REALLY easy to make and only takes a few steps. This is really great for a backyard bbq or just having a quiet night in when you don't have tons of time or energy to make something. Plus it's light and flavourful

Make Your Meal Even Healthier Tip:

Lingcod is in season right now, and is a sustainable - and you can find asparagus at the farmers markets still. Go very light on the olive oil as you don't need much and the lemon will help cook the fish too. If you can't find lingcod, try regular cod, or halibut if you've got the budget. Any sustainable white fish will do!

I paired it with whole grain rice with chickpeas, which you can find at health food stores, or make it yourself from scratch!

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Tasty Tuesday: Recipe - Spot Prawn Sunomono


It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

Spot Prawn season is upon us once again! These sustainable crustaceans arrive at the fisherman's wharf this weekend for the annual Spot Prawn Festival - taking place on Sunday afternoon.

This is the 10th year of the festival and to celebrate they're also running cooking lessons at the Pacific Institute of Culinary Arts on Saturday, and fancy gala on the 13th (Friday).
Check out the schedule and ticket info by clicking HERE.

This week's recipe comes from founder of the festival, Chef Robert Clark, for a simple poached spot prawn recipe. It's tangy and fresh and perfect for a side dish or a fancy dinner. Check it out below

Make Your Meal Even Healthier Tip:

Spot Prawns are closely monitored to ensure that they'll be sustainable for years to come. You can get them live for this limited window of time, but you'll find them frozen throughout the city at speciality fish shop throughout the year (like I did for this recipe). This dish is an excellent side for an early summer BBQ, just be sure not to overindulge on the mains too!

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Tasty Tuesday: Recipe - Pea Shoots, Mushroom & Tofu Stir Fry


It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

The markets are back!

This week we're saying goodbye to the winter markets and hello to the spring/summer markets and all of the wonderful produce and foods that come along with it.

Speaking of which I had some locally grown pea shoots (a LOT of them actually) and wasn't sure what to do with them. Eventually I landed on "stir fry" and got to work making something that was quick, easy and tasty. And of course local.


Make Your Meal Even Healthier Tip:

Pea shoots are great, but if you can't find them, sunflower shoots will do in a pinch, and/or micro greens. You can sub in different kinds of mushrooms to this dish, and if you're not in the mood for tofu, add even more vegetables!

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