By Julia Howard, MPH, RHN If you’re looking for a chunky vegan soup that eats like a meal, check out this Smoky Minestrone Soup Recipe. The key ingredient in this plant-based soup is smoked paprika. The smoky flavour may make you a little nostalgic for bbq season or even a trip to a faraway land.
By Julia Howard, MPH, RHN Partridgeberries! How lucky are Newfoundlanders to have these ruby red gems practically at our doorsteps? Known as lingonberries on the mainland, partridgeberries are typically ready to be picked in early fall and may even last through the winter under the snow. Find them in acidic soil near barrens or coastal
By Julia Howard, MPH, RHN Man, I love lentils. And, they’re just so darn good for you. But, like many Newfoundlanders, I didn’t really grow up eating lentils. I ate the classic legumes for Newfoundland local culture which, for my family, included red kidney beans in chillies, yellow split peas in pea soup, and maple-flavoured
By Julia Howard, MPH, RHN I know what you’re thinking… Gluten-free muffins!? Moving on. Wait! I developed this recipe when I was first learning to bake gluten-free and it’s been a staple of my homemade snacks ever since. I used to ignore/deny the fact that I felt better when I was eating gluten-free. But, the
By Julia Howard, MPH, RHN I came across this salad several years ago as I was first learning how to use quinoa and I’ve tweaked it a bit since. The beauty of this salad is that the flavours of the spices in the dressing continue to deepen and blend the longer it stays in the