Goat Cheese Tarts with Sautéed Mushrooms

 

Goat Cheese Tarts with Sautéed Mushrooms

The sautéed mushrooms pair wonderfully with creamy goat cheese for a wonderful appetizer!
Course Appetizer

Ingredients
  

Crust

  • 1/4 cup melted butter
  • 1/2 cup breadcrumbs
  • 1 Tbsp granulated sugar

Filling

  • 1 egg
  • 1 cup fresh goat cheese
  • 1/2 cup sour cream (light or regular)
  • 2 Tbsp maple syrup
  • 1/4 cup 10% cream

Mushrooms

  • 1 1/2 Tbsp olive or canola oil
  • 2 cups sliced, fresh mushrooms (white, cremini or blend of mushrooms)
  • 1 1/2 Tbsp fresh, chopped rosemary
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 350F.
  • In a bowl, combine melted butter, breadcrumbs and sugar. Press mixture evenly into three mini (4-inch) cheesecake tins.
  • Add eggs, goat cheese, sour cream, maple syrup and cream into a food processor. Mix until smooth. Pour over the crusts into each cheesecake tin. Place cheesecake tins onto a cookie sheet and bake for about 30 minutes or until the cheese is set.
  • In a frying pan, heat oil and sauté the mushrooms for about 4 minutes. Season with chopped rosemary and salt and pepper to taste.
  • Spread mushrooms over each tart and serve with crackers.
  • I prefer serving the tart cold. Prepare the cheese tart and mushrooms in advance and keep them both refrigerated. At serving time, heat up the mushrooms and spread over each tart. Serve with crackers such as Rosemary Triscuits (shown in photo).

Notes

Recipe is adapted from: Maple from Canada.
Keyword Goat Cheese, Mushrooms

What do you think about juice shots?

A tray with 3 small juice shots (green, orange, dark orange) in a glass.

With cold and flu season approaching, you’ve probably seen juice shots popping up in grocery stores and shops. Juice shots are intended to boost your immune system and promote wellness. Are they worth it? Here are some things to consider.

What are juice shots?

Juice shots are also called “wellness shots.” They’re small, concentrated drinks (on average 60-70 mL), usually made with ingredients such as wheat grass, ginger, lemon, turmeric, cayenne pepper and beets.

 

 

 

 

 

 

 

 

 

The pros

Juice shots can be a convenient way to get an extra burst of vitamins, especially if you’re not getting enough fruits or vegetables every day. Some of the common ingredients used in juice shots do have health benefits.

The cons

Juice shots don’t contain fibre which is important for gut health and overall wellness. One dose of a juice shot probably isn’t going to make a big difference to your health. For long term benefits, you likely need to take juice shots regularly, and at over $4 for a 60 mL shot, the cost can really add up over time.

The bottom line

Juice shots likely won’t do much harm, but because the amounts are so small, you’d need to consume them on a regular basis to see an effect. Think of how you could incorporate some of these unique ingredients into your everyday meals. Try adding wheat grass powder to a shake or smoothie. Add sliced fresh ginger to stir-fry dishes or fried rice (my personal favourite!). And mix turmeric and cayenne to a spice rub for meat / poultry. Could you even make your own wellness shot at home with juiced fruits or veggies, ginger and lemon juice? What other ideas do you have? Let me know in the comments.

Do you have a food / nutrition questions? Ask me in the comments below and I’ll answer it in a future post.

 

 

 

Does eating turkey make you sleepy?

Dinner table set with cooked turkey, pumpkin pie, green beans, and gravy

Feeling sleepy after your Thanksgiving meal? Don’t blame it all on the turkey. The many components of the meal may work together to trigger that lull to nap land. 

Here’s a simple science lesson.

Turkey, as well as foods like chicken, cheese and milk contains an amino acid called tryptophan. 

Tryptophan is a component of serotonin which is a neurotransmitter that helps us feel calm and relaxed. Serotonin is then also used to make the sleep-inducing hormone called melatonin.

As we digest foods containing protein, the amino acids enter the bloodstream and make their way over to the brain. The problem is that tryptophan is a big, bulky amino acid. So it has to compete with other amino acids to get into the brain. Imagine this as a long lineup of people waiting to get into a concert.

Enter carbs. The carbs you eat from the delicious stuffing, mashed potatoes, pumpkin pie and other typical Thanksgiving fare triggers the release of insulin. This action removes most of the amino acids from our bloodstream, but not the tryptophan. It’s as if all of the people in line for that concert have been pushed away, except for tryptophan. This of course makes it easier for tryptophan to enter the brain and start its effect on serotonin and melatonin to create that calm, sleepy feeling. 

Another possible explanation for the sleepiness is that there’s more blood flow to your stomach to digest the meal, meaning less blood flow to your brain. And let’s not forget that a glass or two of alcohol may play a role. 

So what should you do if you’d like to avoid the ZZZ’s after your Thanksgiving meal? Well, you could try to enjoy smaller portions of carbohydrate-containing foods. Maybe have a coffee with dessert. But if you’re like me, you’ll simply enjoy the wonderful, hearty meal with family and cozy up with a pillow afterwards! 

How can I prevent an E. coli infection at home?

A fully loaded hamburger between two buns.Chances are you’ve heard about the recent E. coli outbreak at daycares across Calgary. E. coli infections can be especially dangerous for kids under the age of 5 as well as those who are pregnant, elderly or who have a weakened immune system.

Here’s what you need to know about E. coli and how you can prevent an infection at home.

What is E. Coli?

E. coli stands for Escherichia coli. It’s a type of bacteria that’s naturally found in the intestines of humans as well as animals including cattle, goats and sheep. While most strains of E. coli are harmless, there is one particular strain called E. coli O157:H7 which can cause serious problems such as stomach cramps, bloody diarrhea, vomiting and kidney damage.

What causes an E. coli infection?

An infection can occur after you eat or drink something that has been contaminated with E. coli, such as:

  • Raw or undercooked beef, especially ground meat: During butchering and processing, E. coli bacteria from cattle’s intestines can get on the outer surfaces of meat. The risk of contamination is greater in ground meat because it combines meat sourced from different animals.
  • Unpasteurized drinks such as raw milk: If E. coli bacteria is present on a cow’s udder or on milking equipment, it may get into raw milk. The heat of pasteurization kills the harmful bacteria.
  • Contaminated produce: When fruits and vegetables are harvested, they may come in contact with contaminated manure or water.
  • Improper food handling: E. coli may be transferred to food products if an infected person’s hands are not washed properly when handling food.
  • Contaminated waters: It’s also possible to become infected with E. coli after drinking contaminated water or swallowing water in swimming pools / lakes that are contaminated with stool.

How to prevent an E. coli infection at home

  1. Cook ground meat to a temperature of 160F (71C): Use a meat thermometer. Don’t judge doneness by colour since meat can turn brown before it is completely cooked.
  1. Drink pasteurized milk, juice and cider: The chances of an E. coli infection are higher in beverages such as raw milk and unpasteurized apple cider.
  1. Wash raw produce: E. coli can cling to produce, especially leafy greens. Wash leafy greens under fresh, cool running water. Keep rinsing until all of the dirt has been washed off. There is no need to wash ready-to-eat, pre-packaged leafy greens that have already been washed / pre-washed / triple-washed.
  1. Avoid cross-contamination: Keep raw foods separate from cooked foods in your grocery cart, at home and when cooking. Don’t use the same knives, utensils, cutting boards and plates to handle cooked foods if they have been in contact with raw meat. Wash equipment and countertops with hot soapy water before and after they come in contact with raw meat. 
  1. Wash your hands often. Wash your hands for at least 20 seconds with soap and water before / during / after food prep, before eating, after using the bathroom and after changing diapers. Remind kids to wash their hands before eating and after using the bathroom too.
  1. Watch for news advisories / recalls related to E. coli outbreaks in food and lakes. You can find a list of food recalls from Health Canada here.

Beet Hummus

 

Beet Hummus

Beet Hummus

A vibrant and tasty hummus that pairs perfectly with pita and fresh veggies!
Course Appetizer
Servings 6

Ingredients
  

  • 1 small-medium sized beet, cooked Beet may be roasted, boiled or pre-cooked– see instructions below*
  • 1 can 15-ounce can chickpeas
  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • 2-3 Tbsp olive oil
  • 2 cloves garlic, minced
  • salt and pepper to taste

Instructions
 

  • Dice the cooked beet. (Note: Beets will temporarily stainyour hands and cutting board. Wear food-safe gloves if you wish.)
  • Rinse and drain chickpeas. (You may keep the chickpea water, called aqua faba, and use it as an egg white substitute in baking!) Discard anyloose skins.
  • Add all ingredients to a food processor and blend untilsmooth. If hummus is too thick, blend in a little more olive oil.  
  • Serve with pita bread and your favourite raw veggies.

Notes

*You may boil or roast beets, or use packaged, pre-cooked beets found in the produce section at the grocery. Roasting beets accentuates their natural sweet flavour. I suggest making a batch of roasted beets and use the extras in salads like my Quinoa Salad with Beets, Oranges and Arugula.
To roast beets: Preheat oven to 400F. Cut off beet leaves and use for a soup or stir fry. Cut stems leaving about ½ inch of stem attached to the beet (this helps to prevent the beet from “bleeding” during cooking). Wash beets and wrap each one in aluminum foil. Place on an oven safe baking sheet and roast for about 1 hour or until fork tender. Allow beets to completely cool and easily rub off the skins with your fingers. (Beets will stain your hands and cutting board temporarily. You can wear food-safe gloves when touching / peeling the cooked beets.)
To boil beets: Cut off beet leaves and use for a soup or stir fry. Cut stems leaving about ½ inch of stem attached to the beet (this helps to prevent the beet from “bleeding” during cooking). Place beets in a pot of cold water, ensuring that beets are fully covered. Boil beets until fork tender (about 20 minutes for small beets, up to 40 minutes for larger beets).  
Keyword appetizer, Beet hummus, Dip, Hummus

Ask a Dietitian – What’s the latest news about aspartame?

 

Aspartame is a low-calorie, artificial sweetener that is about 200 times sweeter than white sugar. It’s found in some diet soft drinks, desserts, yogurt, chewing gum and even some chewable vitamins. In Canada, aspartame has been approved for use as a food additive since 1981.

You may have seen recent news headlines about aspartame and cancer. Here’s what you need to know.

Two different groups did two different types of reviews

The health impacts of aspartame were assessed by two different organizations and they looked at two different things.

Review #1 by IARC – International Agency for Research on Cancer

The IARC conducted a HAZARD analysis. This type of review assesses the level of certainty that a substance can cause cancer. It does not consider dose or amount. Aspartame was classified as a Group 2B carcinogen, meaning that it is possibly carcinogenic with “limited evidence in humans and less than sufficient evidence in experimental animals.”

For background, substances classed in Group 1 are considered carcinogenic with “sufficient evidence in humans”, and those in Group 2A are considered probably carcinogenic with “limited evidence in humans and sufficient evidence in experimental animals.

Review #2 by JECFA – Joint Expert Committee on Food Additives (a joint working group of the World Health Organization and the Food & Agriculture Organization)

A second review of aspartame was undertaken by JECFA where they conducted a RISK analysis. This type of review assesses the exposure level or amount consumed that can pose a risk to health. They concluded that aspartame does not pose a safety risk in the amounts that people typically consume.

JECFA also confirmed that the Acceptable Daily Intake (ADI) of 40 mg aspartame per kg body weight is still appropriate. This is the same limit set by Health Canada. In USA, the limit is 50 mg aspartame per kg body weight per day.

Chart showing the IARC hazard analysis versus the JECFA risk analysis

What does 40 mg aspartame per kg body weight per day look like?

For a 70 kg adult, the Acceptable Daily Intake of aspartame would be 40 x 70 = 2,800 mg.

One standard can of diet soft drink contains between 200-300 mg of aspartame. In other words, you would need to consume 9-14 cans of diet soft drink in a day to reach the maximum limit of 2,800 mg of aspartame, assuming that you don’t get aspartame from other sources. This is the maximum amount of aspartame that can be consumed daily over a lifetime without presenting an appreciable risk to health.

Read labels carefully for aspartame

Currently, aspartame is listed on the food label along with the aspartame content per serving. However, Health Canada has just announced new food labelling regulations for aspartame and other sweeteners.

By January 1, 2026:

  • Aspartame will no longer need to be listed on the front of packages.
  • Aspartame will still appear in the ingredients list, but the amount of aspartame (in mg) per serving will no longer be shown.
  • Foods sweetened with aspartame must still include a statement at the end of the ingredients list that warns individuals with phenylketonuria (PKU) that the food contains phenylalanine (this is a type of amino acid found in aspartame and needs to be avoided by people who have PKU).

See images below for a comparison of the original / current labelling of aspartame compared to the new labelling rules.

The Bottom Line

  • Remember that the amount or dose of any substance is important when thinking about the risk to your health. According to the WHO and FAO, aspartame is safe in amounts that people typically consume.
  • Look at all the products you consume which may contain aspartame such as diet drinks, sugar-free gum, dairy products and chewable vitamins. Stay within the Acceptable Daily Intake of 40 mg per kg body weight per day.
  • Enjoy eating a variety of wholesome foods to lower your cancer risk: whole grains, nuts, seeds, vegetables, fruit and healthy fats.
  • Take other healthy actions to lower your cancer risk: live smoke-free; be sun safe; move more and sit less; eat well; limit alcohol; and get screened for different types of cancer as recommended by your health care practitioner. 

Different actions to reduce the risk of cancer 

 

Follow me on Instagram @SueMahRD for weekly nutrition tips and recipes.

Cashew Chicken

 

cashew chicken served with rice

Cashew Chicken

This easy weeknight meal gets 5/5 stars from my family! Enjoy!
Course Dinner
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs (or breast)
  • 2 tsp cornstarch
  • 1 Tbsp soy sauce
  • 1 tsp lime juice
  • 2 Tbsp canola oil, divided
  • 1 clove garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup roasted, unsalted cashew nuts
  • 2 Tbsp chili paste
  • black pepper to taste
  • 1/2 orange, cut into small wedges

Instructions
 

  • Dice chicken into 1 inch pieces and place in a bowl. Mix in cornstarch, soy sauce and lime juice.
  • Heat 1 Tbsp canola oil in wok or large frying pan.
  • Add garlic and stir-fry for about 30 seconds. Add chicken and stir-fry until cooked throughout. Transfer cooked chicken to a clean plate.
  • Heat remaining 1 Tbsp oil in wok or large frying pan. Stir-fry carrots and celery until soft.
  • Add cashew nuts and stir-fry for about 1 minute.
  • Add reserved chicken and mix well. Stir in chili paste and mix well. Add black pepper to taste.
  • Serve with steamed rice and garnish with orange wedges.
Keyword Cashew Chicken, Chicken

Ask a Dietitian: What is high protein milk?

On a recent trip to the grocery store, I noticed a brand of milk labelled as “high protein.” Compared to regular dairy milk, the high protein dairy milk contains 50% more protein and 50% less sugars. See the chart below for a quick nutritional comparison.

chart comparing nutrition info for regular vs high protein milkAccording to the company website (FairlifeCanada.ca), the high protein milk is made through an ultra-filtration process. No protein powders are added to the milk. Instead, the milk flows through multiple filters which concentrates the protein and calcium content while separating out the sugars (lactose). Most of the lactose is removed during this ultra-filtration. A lactase enzyme is then added to convert any remaining lactose into smaller, digestible sugars, resulting in a lactose-free milk with only 6 grams of sugars.

Drinking a high protein dairy milk can be a good option if:

  • You are trying to consume more protein and / or calcium in your meals
  • You are lactose-intolerant
  • You are trying to meet protein goals for muscle strength, bone health and improved sports performance
  • You are experiencing a health condition and need extra protein to build / repair muscle and bone

 

Written by Sue Mah, MHSc, RD, PHEc, FDC, Award-winning dietitian

Restricting Food Advertising Primarily Directed at Children

kids looking at their smart phones

 

 

 

 

 

 

 

Are you concerned about food ads to kids? Here’s your chance to share your thoughts!

Health Canada is now seeking YOUR comments on a policy update on Restricting Food Advertising Primarily Directed at Children. While kids see food ads in a variety of media platforms, food packages, sports sponsorships and settings (such as stores, theaters and rec centres), this first phase of the policy will focus on food advertising seen on television and digital media.

Your comments can help shape the draft regulations.

The full policy update is available here, and below I’ve listed some important background below.

Background

  • As part of Health Canada’s Healthy Eating Strategy, the government is planning to restrict advertising to children of foods that contribute to excess intakes of sodium, sugars and saturated fat.
  • By limiting kids’ exposure to influential food advertising, Health Canada aims to lower a child’s risk now and later for developing overweight / obesity as well as diet-related diseases such as diabetes, cardiovascular disease, different types of cancer, dental disease and osteoporosis.
  • During the COVID-19 pandemic, children’s screen time increased, leading to potentially more exposure to food advertising.
  • Research from 2022 found that Canadian kids aged 2-6 years spend 24 hours each week watching TV / videos / YouTube and using social media / gaming. For kids aged 7-11, this figure rises to 30 hours per week.
  • On average, kids see 5 food ads per day on TV and 4 per day on social media. Teens see about 27 food ads on social media daily.

Health Canada is hosting webinars to discuss the policy update.

Register for the English webinar – Thurs May 11, 2023 @ 1:30-3pm EDT

Register for the French webinar – Thurs May 11, 2023 @9:30-11am EDT

Health Canada is specifically looking for comments related to:

  • Defining advertising that is primarily directed to children
  • Targeting restrictions to advertising on TV and digital media
  • Restricting advertising for foods that contribute excess intakes of sodium, sugars or saturated fat

You may also send comments by June 12, 2023 to:

Bureau of Policy, Intergovernmental and International Affairs, Food Directorate

Health Products and Food Branch, Health Canada
251 Sir Frederick Banting
Postal Locator 2204C
Ottawa, ON K1A 0K9
Email: bpiia-bpaii@hc-sc.gc.ca

 

References: Health Canada (April 28, 2023). Policy update on restricting food advertising primary directed at children: Overview. https://www.canada.ca/en/health-canada/services/food-nutrition/healthy-eating-strategy/policy-update-restricting-food-advertising-primarily-directed-children.html

 

Food Trends Spotted at the One of A Kind Show!

article title with images of the 5 food trends

 

At the One of a Kind Show in Toronto this past week, I was impressed by the number of Canadian food innovations as well as the people and stories behind them. Here are a few products that caught my eye.

Trend #1: Healthy Food Choices 24/7

Daily Blends vending machine

It can be challenging to find healthy food choices while on the go, at work or at school. Daily Blends is an innovative Toronto-based food tech company that operates automated vending machines stocked with wholesome on-the-go meals and snacks. Some of the offerings include Spicy Tofu with Japchae and Kimchi (I taste tested this and can say it’s absolutely delicious!), Jerk Chicken with Mango Salsa and a Strawberry Chia Pudding.

After immigrating to Canada from India in 2020, sisters and Co-founders Shriya and Purva Gupta recognized a need for fresh, healthy and delicious food 24/7 whether it be available at hospitals, college campuses, malls, office buildings or transit hubs. Combining Shriya’s tech background with Purva’s culinary expertise, the company uses AI software to power Daily Blends smart vending machines and capture real-time inventory / consumer data. Their chef-style meals are made from scratch every day in their Toronto kitchen facility. All unsold food is donated to local food banks and charities.

You can find Daily Blends vending machines at numerous locations including Union Station Bus Terminal (level 2), Highway 407 GO Bus Terminal, University of Toronto (Mississauga and Scarborough campuses), St. Joseph’s Health Care and St. Michael’s Hospital.

Trend #2: Next Level Hummus

Date Hummus

In 1980, Yohannes Petros immigrated to Canada with his family from East Africa. As a student, Petros started making hummus for himself and was constantly praised for his delicious recipes. Today, he’s the creator and owner of Hanes Hummus, a line of gourmet, artisan hummus locally made in Saskatchewan.

Hanes Hummus is available in 3 flavours: Moroccan 7 Spice; Roasted Garlic and Dill; and Hot Date – which is my favourite. When I taste tested the Hot Date Hummus, I immediately noticed the sweetness of the dates followed by a kick of heat from the serrano peppers. What a lovely combination and a great product name!

Trend #3: Culinary Lavender

lavender shortbread cookies can of lavender lemon soda

The delicate floral flavour of lavender is trending in both food and drinks.

Well known for their classic sweet and savoury shortbread cookies, Sprucewood is now testing a new flavour – lavender!  Founder Chef Mark Pollard sources the culinary lavender from Niagara region.

In the beverage category, County Bounty Artisanal Sodas are created by Dodie Ellenbogen, a former farmer originally from Prince Edward County. When gifted with a large flat of strawberries that were about to spoil, Dodie started making cordials and later began creating bottled / canned sodas with unique combinations of local flavours. The Lavender & Lemon Herbs Soda combines culinary lavender with lemon basil or lemon balm.

Trend #4: Beet It!

bottle of beet ketchupBeets weren’t a big part of Anan Palanichamy’s diet growing up in India. But when the food processing engineer moved to Winnipeg Manitoba, he discovered their great taste and nutritional properties. The beet ketchup is made with beets grown in Portage la Prairie. Ingredients include beets, chia seeds and garlic. The sugar content of the beet ketchup is comparable to tomato ketchup, but is low sodium with only 5 mg per 1 tablespoon serving compared to about 150 mg in ketchup. The company also offers beet hummus, beet chips and beet chutney.

 

Trend #5: On-the-go Breakfast  

bag of chiamigos breakfast mix

It all started with a desire to have an easy, delicious breakfast while camping. Driven by their love of the outdoors, siblings Peter, Chris and Katie Phillips created Chiamigos – a convenient plant-based breakfast or snack. Unlike typical chia pudding which needs to set overnight, Chiamigos is ready in 5 minutes and can be made with hot or cold water, milk or plant-based beverage. The Crunchy Peanut Butter flavour contains 10 grams of fibre, 14 grams of protein and 6 grams of sugar per serving.

BONUS! 

Colin Asuncion and Sue standing at the trade show

I was starstruck meeting Colin Asuncion, one of the finalists in the 2019 season of The Great Canadian Baking Show! Colin also appeared in a holiday baking special in 2021 and is a Toronto-based singer, stage performer, marketing manager and of course – star baker!