Having fresh herbs at the ready makes everything in your kitchen brighter—including the dining-room table when you arrange them there in lieu of fresh flowers. Pick leaves straight from the pot to add a summery freshness to roast chicken, sauces, salads and even dessert. Pour boiling water over a handful of fresh herbs (such as mint) to make real tea, or steep in heavy cream to infuse it with flavour before whipping, making ice cream or crème brûlée. 
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Japanese food is one of the most popular types of cuisine in Calgary when it comes to eating out, but it’s fun (and entirely possible) to pull together a spread at home. A rice or noodle bowl makes a fast, healthy and inexpensive meal, and is a great use of leftovers. And, with so many bite-sized options, Japanese food is perfect for a party—DIY negimaki rolls and seared ahi tuna can be supplemented with sushi from the deli department if you don’t own a sushi mat or aren’t confident with your sushi-making skills. Serve with ice-cold Japanese beer and sake to wash everything down. more
When it comes to baking without gluten, start with recipes that are naturally gluten-free before venturing into new territory. Then, before attempting more finicky biscuits, cakes and yeast breads, try pancakes, which don’t rely on gluten for their structure, or these dense, chewy chocolate cookies loaded with heart-healthy nuts. Classic mac and cheese from scratch is a perfect example of how you can swap a few ingredients while keeping the technique the same. more
Storing or freezing prepared food has long been an economical time-saver and a great way to preserve the best of the season. Whether you do it yourself, with friends or simply make a large batch of dinner and tuck away the leftovers for another meal, stashing a little something in the freezer is great insurance against takeout when you’re trying to eat well. The following recipes make large batches, but can be doubled again if you want to boost your booty. Freeze them in single servings—perfect for lunches at work—or in larger amounts for when everyone will be eating together. more
An old proverb holds that the belly rules the mind. But the mind can counter with interesting dishes. Cooking from scratch can be even simpler than resurrecting or assembling packaged food, or more complex if you’re in the mood to be creative and to make a little extra effort. For example, a pot of real baked beans hardly resembles the canned variety, and is well worth the minimal effort and time in the oven. more
There are plenty of pre-packaged bars sold to fuel workouts. But it’s simple (and inexpensive) to make your own using peanut butter, grains, honey, fruit and nuts suited to your preferences. Wrap them individually and you’re good to go. Beyond bars, yogurt with fruit and granola is a classic and infinitely adaptable combination. zip-top bags of homemade granola are easy to stash in your car or gym bag, and single-serving containers of yogurt are widely available for when you’re out and about. If you’re anywhere near a blender, try whizzing up a chocolate banana latte to get (or keep) you going. more
Snack packs that ring in at an even 100 calories are all the rage, in part because snacking and convenience foods are such a natural pairing, but also because those individual bags mean built-in portion control. Fortunately, it’s simple to make your own snacks that you can wrap individually or portion out into snack-size zippered bags. Fresh fruit and veggies, homemade granola, trail mix, nuts and seeds are always good, but here are a few other tasty homemade nibbles that run around 100 calories. more
Fast food is cheap, but made from scratch is cheaper. Sure it takes a little more time, but the investment in your health is worth the effort. Burgers made simply from lean beef, turkey or bison are far leaner than prefab patties from most fast- food joints, and will satisfy a burger craving. Chicken nuggets are utterly simple to make from scratch, and bake in half the time of frozen fingers, and once you have a good, simple pizza dough down pat, you may never call for delivery again. more
It’s far easier to pursue healthy goals when you’re well-fed. (Getting healthy doesn’t mean depriving yourself of good food.) These burgers were inspired by Hal Johnson, who says the bran absorbs all the meaty juices and flavours of onion, garlic and whatever other spices you like to add to the mix. Mussels with garlic and lemon are an easy reminder that spring is around the corner, and puréed black beans add fibre and protein to brownies. more
You’re likely familiar with oats and nuts, but quinoa and kale might be a different matter. Think of quinoa as lighter, fluffier rice, and kale as more rugged spinach that can take more heat. Besides taking the place of regular potatoes, sweet potatoes can be swapped for squash in your usual soup. (The two are similar in texture and density.) And making whole, fresh nuts spreadable in your own kitchen may spoil peanut-butter lovers forever. more
Coming up with a few new staple recipes that can be tweaked according to your taste (and the contents of your fridge) is like upgrading your wardrobe with fresh basics that can be mixed, matched and accessorized to suit any occasion. A bowl of risotto is like pasta—infinitely versatile, able to accommodate any number of ingredients and great for using up leftovers. (It’s easier to make than you might think—if you can make oatmeal, you can make risotto.) Pad Thai, classic Thai street food, is real fast food once you assemble the ingredients and are ready to go. And a simple ground bison mixture can be grilled or baked as burgers, meatballs or meatloaf. more
A positive change is easier to make into a habit. Try approaching your dining decisions from a standpoint of more rather than less (sugar, fat, calories, carbs, wheat, additives—whatever) and you’ll almost certainly feel more fulfilled. More fresh fruit and veg, more delicious homemade lunches, more time with your kids in the kitchen, more meals with friends and family around the table—and more two-bite brownies, especially when you’ve made them yourself. more
A freezer full of prepared meals can be great health insurance for the time-pressed. Try launching a new kind of supper club: gather a few friends once a month to prepare large batches of soups, stews and chilis to divvy up. It’s a great way to visit on a Saturday or Sunday over a glass of wine as you chop, simmer and stir, saving time and money and catching up in the process. The recipes below can easily be doubled or tripled. more
There’s no reason to choose between healthy and delicious. A vitamin upgrade or protein or fibre boost doesn’t have to come at the expense of taste or texture. Nutrient-dense ingredients such as whole grains, healthy oils, legumes, nuts and seeds, berries, veggies and heart-healthy avocado can easily be incorporated into your favourite meals and snacks, making them tastier and more satisfying in the process. Here are a few ways to make healthy swaps in the foods you love. more
A Thermos is a brilliant invention for those who want to stay warm out in the cold. Hot drinks, soups, even thick stews are great when you’re taking a break on the hill or rink-side. But if you’re looking for something to stash in your pocket or pack that will provide energy along with essential nutrients, these snacks will keep and transport well. more
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