About Anita Mac

The bucket list just keeps growing! The more I cross off - the more exciting new destinations and activities I find! I have been fortunate enough to travel a considerable distance over the years. My love of many things, including travel, cycling, kayaking and photography fit together like hand and glove. I have to keep asking myself....where to next? I am happy to share my travels and photography through my blogs: http://traveldestinationbucketlist.com and http://anitamacphotos.wordpress.com Hope you enjoy them as much as I do! On to the next adventure!

Strawberry Fields, Forever!

I could extoll the benefits of strawberries for pages….but do I really need to when you can look at this picture?  Your mouth starts to water – summer is here and strawberries are at their all time juicy goodness!

Good things grow, in #Ontario #summer #instayum

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Loaded with Vitamin C, fibre and all natural sweetness – enjoy the fruit that says summer!  I know I will!

Did you know that you could follow along on Instagram?  Loads of mouth watering photos from the road – join along at Travel Destination Bucket List on Instagram.  Some of the photos should come with a warning – mouth watering goodness from around the globe!

Caprese Salad…so fresh and oh so good!

Summer is here and there is nothing I love more than a melt in your mouth Caprese Salad. Even better when the ingredients are coming from my own back yard!

Caprese Salad

One can say the Caprese salad is reminiscent of Italy’s tricolored flag with the sumptuous red of garden fresh tomatoes, vibrant greens of basil leaves hand picked from the herb garden, all off set by the pillowy white of fresh buffalo mozzarella cheese. The salad is named after the island of Capri, but is now enjoyed the world over.

Basil from the garden

So simple to make, the flavours of the Caprese Salad are enhanced by only using the freshest of ingredients.  It is sure to steal the show at any summer bbq!

Ingredients

  • fresh ripe tomatoes
  • large basil leaves
  • buffalo mozzarella
  • olive oil
  • optional – I love the zing of a splash of balsamic vinegar
  • pinch of sea salt to taste

Directions are really not required – slice and layer as desired.  Personally, I place a slice of tomato, followed by a basil leaf and a slice of the buffalo mozzarella which has been warmed ever so slightly in the toaster over.  Top with another slice of tomato.  Drizzle olive oil and a splash of balsamic.  Finish with a sprinkle of sea salt et voila – summer perfection on a plate!  For best results, let sit for a few minutes to allow the flavours to mingle and enjoy!

fresh tomatoes

For a dinner party, fan the layers out on a plate rather than in a stack and wow your guests.  It’s a success every time.

The Truth About Nutrition…

The truth about nutrition is simple….if it comes packaged and altered…it is probably not how nature intended it!

vegetarian Indonesian Sate

It kills me when tv advertising suggests Fruit Loops are healthy with their 2% fibre or granola bars are 20% of your daily fibre needs.  Come on – are you trying to tell me that I can eat 5 of these things to meet my daily fibre requirements….I don’t think so.  Plus, I am missing out on pretty much all of my vitamin, mineral and amino acid needs….

stop the insanity  www.traveldestintionbucketlist.com

Stop the insanity!

Then, I saw this anti-ad on Coke – it is BRILLIANT!!!  YOU HAVE TO WATCH IT!

Obesity and malnutrition are endemic in our land of plenty diets and it is unfathomable!  It pains me every time I see ads on tv that suggest the food that the company is spending millions promoting is better for us that the natural foods you find in nature!  Sure, we may have to prepare it a little – but the question I have for you is: Aren’t you worth it???

One of the messages that I hear in so many places…nutrition, business etc….is to live by the 80/20 rule.  For nutrition that means eat well 80% of the time, but allow for treats and crazy schedules for up to 20% of the time!

Personally, I don’t drink Coke – it hurts my stomach and makes me burp through my nose. As a kid, it was a treat – you know, once in a blue moon.  When, as a society, did we start drinking it every day?  We can’t lay all the blame on Coke, although that YouTube clip was hilarious and made it so easy….but the time is now…take control of what you eat for a better and healthier you!

cutting green beans

Related Links:

New Year’s Resolutions – Bah! – 10 Commandments of a healthy diet

Indonesian Sate adapted from Vegetarian for Dummies

One of my favourite Asian food flavours – sate!  I have made the original version of this recipe a zillion times, but for something quick and easy, I prefer my adapted version.

Indonesian Sate stir fry

Sate Sauce:

  • 1/2 tsp vinegar
  • 1/2 – 1/3 cup peanut butter
  • 1 tbsp vegetable oil
  • 3 tsp honey
  • 1/4 cup soy sauce
  • 1/4 cup boiling water
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground ginger
  • * I like to spice it up with 2 – 3 thai chillis

vegetarian Indonesian Sate

  • Assorted chopped veggies
  • drained and rinsed can of chick peas
  • garnish: peanut pieces, fresh coriander
  • prepared rice

In a small bowl, whisk together the vinegar, peanut butter, oil, honey, soy sauce, cayenne pepper and ground ginger.  Mix well and add boiling water.  Mix until smooth.

Indonesian sate sauce

Super easy.  Chop up assorted veggies and saute for a few minutes.  I usually start with onions and garlic, progressively adding veggies starting with the ones that will take the longest to cook (carrots, cauliflower), add in peppers, zucchini, mushrooms and green beans.  Add canned chick peas and sate sauce.  Saute until desired tenderness (or crunchiness).  Garnish with peanut pieces and/or fresh coriander.  Serve over rice.

vegetarian recipe

I paired my sate with a bottle of medium dry riesling from Huff Estates in Prince Edward County.  The crisp acidity of the riesling made for a perfect compliment with the spice of the sate!  I picked this bottle up when writing about Wine Tasting in Prince Edward County.

Chef in the kitchen?   www.nutritionallyyours.wordpress.comPerfect on a cold winter’s night!

 

Lighten up your holiday meal

That time of year is back – you know what I am talking about – the festive season where we sometimes go a little crazy on the food front!   We say we will behave ourselves, but it is so easy to eat a little more than planned, exercise a little less and, well, just one extra drink won’t hurt!


While it isn’t always easy to make just a few minor adjustments, you can save yourself hundreds of calories if you do. Here are some of the most common tips out there to reduce calories and fat while preserving the flavor of your meals and try to avoid some of the holiday bulge!

HIGH CALORIE INGREDIENT SUBSTITUTIONS

1. Baked Goods 
Oils and butter in these recipes can be substituted with apple sauce, prune puree, or bananas.

2. Chocolate
Use fewer chocolate chips than a recipe calls for.  Why not make it a mix of chocolate chips and raisins where appropriate – the raisins add a chewy goodness to most cookies.

3. Whole Milk, Whipping Cream, Ice Cream

Will a lower fat milk do the trick?  Is a dollop of whipping cream really necessary?  You can  always add a dollop of plain yogurt to the pie – cut on the calories and fat.  Sprinkle with a little cinnamon for a little flavour boost.

4. Butter
Use healthier fats like light cooking spray, canola oil, whipped butter, olive oil or peanut oil.  But all that said…butter in moderation is fine!

5. Salad Dressing
Salads may seem super healthy, but just a tablespoon of some salad dressings can set you back loads of calories. Instead use a more natural topper like lemon juice with cracked pepper, reduced-fat cottage cheese, or herb-flavored or wine vinegar with olive or a specialty oil.  If you are looking for a little more zing – use freshly squeezed lime juice in the equation.

6. Cheese
Instead of the usual cheese, select cheeses that are lower in fat. Personally, cheese is a weakness for me – I just serve less of it.  Dress up the cheese plate with healthy options – a sharp cheddar goes perfectly with tart granny smith apple slices!  Just dip them in a little lemon juice to prevent the flesh from oxidizing (turning brown).

7. Sour Cream, Mayonnaise
Use a plain fat free Greek yogurt-it has the same texture and similar flavor to both sour cream and mayonnaise.  Dress it up with a little fresh herbs – garlic chives or fresh parsley go a long way in both the flavour and visual cues – added bonus: parsley is loaded in vitamin C!  Go ahead – throw it on with reckless abandon.

8. Gravy
While I am not a gravy fan, my sister assures me that it is not a turkey dinner without a pot of steaming hot gravy.  To lighten it up a little, put your gravy into the refrigerator before serving. Once it gets cold the fat will collect at the top.  Skim it off, reheat, and serve.

DINNER TIME

9. What to Serve
Serve loads of lower calorie foods with the main event.  Fill up on raw and cooked vegetables and colourful salads. Use yogurt based dips, hummus, and/or homemade salsa instead of heavy dips and toppers.

10. Lean Your Meats
Make your meats lean by removing the skin and fat before eating.

11. A Full Plate
Fill up half of your plate with non-starchy vegetables like salad, green beans, spinach, or broccoli.

12. Portion Control
If you have trouble with portion control, try putting your knife and fork down between bites – eating will take longer and you will be less likely to have a second plateful!  Talk and laugh more…it is hard to  be filling your face while telling a story and giggling!

13. Plate Control
If you have trouble with portion control, use smaller plates.  It is the easiest trick in the book!  Can’t have a smaller plate – fill your plate with vegetables and salad – just mind the sauces as they can pack a surprising wallop!  And remember, you don’t have to eat everything!

14. Cooking Methods
Consider steaming your veggies rather than frying or roasting in butter.  Keep more nutrients in by steaming lightly!

food prep

DESSERT TIME

15. Low-Calorie Sweets
Make a lower-calorie dessert like Angel food cake topped with fruit.  An alternative to fruit pie – try a crumble and skip the pastry.  Load the crumble topping with oatmeal and go easy on how thick you make it.  You can still have the crunchy goodness with a thinner a topper.

16. Fruits

Poached or baked fruits also make great desserts.

17. Cakes and Pies
Gingerbread is a lower calorie alternative to the usual cakes and pies.  If you can’t forgo the pie – why not make a crisp and save calories and fat by avoiding the crust?  You get the same warm pie feel with fewer calories.  Top with plain or greek yogurt rather than whipped cream.

DRINKS

18. Add Water
Make spritzers with sparkling water or club soda and add some fruit for flavor.

19. Low Calorie Options
Choose light beer, wine, or drinks made with no calorie mixers.

20. Alternate
Better yet, alternate between alcoholic drink and water to stay hydrated and keep calories lower.

AFTER MEAL ACTIVITY

21. Walk it Off
Make activity a habit after your meals – get the whole family involved so that you can all burn a few extra calories and lead a longer, healthier life together.  Living in Ottawa, we often go for a Christmas ski before dinner…great way to get out and enjoy the season.

Walk in the woods

And last but not least:

22. Don’t beat yourself up
If you feel you over-indulged, don’t beat yourself up over it!  Make a plan and bring yourself back to where you need to be.  Add extra exercise or an extra 5 minutes to your morning or daily exercise routine (I know – you are crazy busy and that can be a challenge).  Bring yourself back to your normal eating habits as soon as you can.

Beans, Beans, Beans

Full of beans….we describe kids that are brimming with energy as being full of beans.  Loaded with energy.  Don’t most of us wish we had the energy of kids.  They run and play all day, energy galore!

Red and white kidney beans

The cornerstone to a healthy diet is is a diet full of vitamins, minerals and fibre…all of which the humble bean has is spades!  Do they play a hearty role in your diet?

I generally have the intentions of eating more beans, but somewhere along the way….it doesn’t always happen!  I use more canned beans…little forethought is required.  The only problem with the canning process is that it does rob some of the nutrients.  There also tends to be a higher sodium content in the can (a good rinsing will help here).  While eating canned beans is better than no beans….I often forget to soak my beans the night before!  To speed up the process, you can place the beans in a saucepan, cover with cold water and bring to a boil.  Turn the heat off and leave them to soak for an hour.  To cook – bring the beans and soaking liquid to a boil in a large pot, reduce heat and simmer until beans are tender.  Time will vary based on type of bean.

Benefits of Beans

Virtually fat free, beans are loaded with high doses of folate, B vitamins and iron.  Basically, your vitality nutrients loaded up in a neat little package.  They are also a brilliant source of non-animal protein.

Heart healthy – beans have benefits for lowering cholesterol and blood pressure.

Beans contain lignans – phytoestrogens that may reduce the risk of estrogen related cancers.  Recent studies also show benefits in curbing pancreatic and colon cancers.

Loaded with fibre (soluble and insoluble) – beans are extremely beneficial for colon health, normalizing blood sugar levels and feeling full…a huge benefit for those watching their weight!

Beans are a great source of complex carbohydrates – essential to our well being.

Are you getting enough beans in your diet?

bags of beans at Namche Bazaar

I tend to find it very easy to eat kidney and garbanzo beans (chick peas).  Red lentils are a staple in my fall and winter soup armamentarium…but what about some of the others?

Have you heard of Aduki beans?  I first heard of them when I bought Gillian McKeith‘s “You are what you eat” book.  I became her fan when her show appeared on tv here in Canada.  While her tactics can be shocking at times, I appreciate some of the messages she puts forth…predominantly focusing on a healthy, natural diet and lifestyle.  Simple changes incorporated into our daily life can have an important positive impact on our quality of life….and these changes can actually cost us less.  Beans are a very economical choice in the pantry!

Green lentils

So, in an attempt to introduce a great variety of beans to my diet, I will be adding Aduki and Mung Beans.

Aduki beans are high in nutrients but low in calories.  The Japanese recognize these beans for their healing qualities.  They are touted as being beneficial for kidney and bladder infections…but I have limited information in this regard.  They are exceptionally high in fibre, B vitamins and minerals (iron, manganese and zinc), act as a natural diuretic and are brilliant for weight loss.

Mung Beans – believed to be beneficial in detoxifying the body, mung beans possess all the benefits of their fellow beans – heart healthy, brilliant for diabetics and blood sugar regulation.  They are also said to have benefits for post menopause due to the variety of isoflavone nutrients they possess.  Mung beans are said to be estrogenic in nature due to their phytoestrogen content.

Dried beans, if stored in a dry, air tight contain, are good for a year in the panty.  Don’t mix old and new as the older the bean, the longer they need to cook.  Cooking times do vary for beans – a basic guideline taken from What’s Cooking America shows:

Beans (soaked)

Saucepan

Pressure Cooker
at 15 Lb. Pressure

Black Beans 1 to 1½ hours
5 to 8 Min.
Garbanzo Beans 1 to 1½ hours 5 to 7 Min.
Great Northerns 1 to 1½ hours 5 to 7 Min.
Lima Beans, Large 45 to 60 minutes Not Recommended
Lima Beans, Baby
1 hour Not Recommended
Navy or Small Whites 1 to 1½ hours 5 to 8 Min.
Pink Beans 1 to 1½ hours 6 to 8 Min.
Pinto Beans 1 to 1½ hours 5 to 7 Min.
Red Beans 1 to 1½ hours 6 to 8 Min.
Red Kidney Beans 1 to 1½ hours 5 to 8 Min.
Soybeans 3 hours 12 to 15 Min.
     
Beans (not soaked) Saucepan Pressure Cooker*
Black-Eyed Peas 1 to 1½ hours Not Recommended
Lentils 30 to 45 minutes Not Recommended
Split Peas, Green 30 to 45 minutes Not Recommended

Beans are so versatile….great in soups, salads and stews.  They are also brilliant made into a healthy dip for veggies…so what are you waiting for?

benefits of beans and lentils

Related posts:

Colourful Sweet Potato and Kale Frittata

Inspired by all the tortilla I had in Spain, when I came across this colourful sweet potato and kale frittata, I knew I had to give it a go.  Loaded with good nutrition (both kale and sweet potatoes are considered super foods…more on that later), the magazine photo had my mouth watering!

ready to cook

Ingredients

  • 1 medium sweet potato, cubed
  • 8 large eggs
  • 1 tbsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 small onion, diced (approx 1 cup)
  • 4 large curly kale leaves, ribs removed, torn into 2 inch pieces
  • 1/2 cup crumbled goats cheese

food prep

  1. Preheat oven to 400F.  Steam sweet potato cubes until soft.
  2. Whisk eggs, mustard and vinegar together.  Season with salt and pepper.
  3. Coat large oven proof skillet with cooking spray (makes removing the frittata considerable easier).  Add oil and place over medium-high heat.  Saute onions (3 minutes).
  4. Add kale and saute for another 2 minutes, until wilted.
  5. Add sweet potato and toss to blend, arranging vegetables over bottom of skillet.
  6. Carefully pour eggs over vegetables without displacing.  Cook on stovetop for 3 minutes, until bottom is set.
  7. Transfer skillet to oven.  Bake for 10 minutes or until set in centre.
  8. (I added goat cheese here and put back in oven for another minute)
  9. Using a heat proof spatula, loosen frittata from skillet and slide onto platter.

Nutritional breakdown based on 4 servings:  298 calories, 18g protein, 16g total fat (6g sat fat), 21g carbohydrate, 379 mg cholesterol, 318 mg sodium, 3g fibre, 6g sugars

vegetarian frittata

So colourful and tasty – how could you go wrong?