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Red Lentil Waffles By: Trevor Arsenault P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. "As a child, waking up to the smell of waffles on Saturday mornings and seeing a kitchen counter spread with toppings was always a great way to start the weekend. Even though I’ve moved away from home, I still enjoy the opportunity to keep up this family tradition. My favourite part is finding new combinations of toppings to keep this meal interesting.”--Trevor Red lentils in waffles? Seriously? Seriously. These light and delicious waffles are fabulous as a brunch loaded with fresh seasonal fruits and berries, or use them as the base for a main-course plate of chicken, vegetables or baked beans. 
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Gourmet Poutine, Eh? By: Cristina Fernandes, P.H.Ec., RD. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “Whether pronounced pooh-tin or pooh-teen, poutine’s deliciousness can’t be denied. Several communities in Quebec claim to be the birthplace of the great Poutine, and with good reason. One often-cited tale is that of Fernand Lachance, who claims that poutine was invented in 1957; Lachance is said to have exclaimed,“ça va faire une maudite poutine” meaning,“it will make a damn mess”when asked to put a handful of curds on french fries. Traditionally, poutine consists of classic fries, cheese curds and sauce; however, as with any cuisine, poutine has found many different expressions.” —Cristina   Sandra Venneri, B.Sc., P.H.Ec., specializes in nutrition education. She is an entrepreneur & the owner of Nutrition Bites Consulting which provides a wide-range of services to the public, farms and businesses - “helping them get healthier in little bites”.
Created by Nutrition Bites, Growing Up Healthy is on a mission to provide Canadians of all ages convenient educational tools & resources to educate and build confidence in all aspects of growing food, eating home cooked meals & being an environmentally conscious community. The original Organic Seed-to-Fork Kits teach anyone how to simply grow, cook and eat healthy at home. They help to foster a simple connection between growing food at home, cooking with fresh and local ingredients and eating nutritious dishes. Sandra’s passion for education, health and community is reflected in her career & through social media. She was recently accepted into the Master of Public Health program at the University of Waterloo. She currently holds the position of Co-VP of Membership for OHEA. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. Get your Canada day brunch started with a build your own grilled cheese bar. Gather ingredients from some of the delicious Canadian combinations below and the spread will be a hit! Comment to let us know your favourite combo!  Grilled Peaches By: Trevor Arsenault, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.  Cranberry Maple Butter Tarts By: Sue Soderman, P.H.Ec. with Pat Moynihan Morris, P.H.Ec. and Olga Kaminskyj, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.  By: Erin MacGregor, RD & P.H.Ec of howtoeat.ca Click here to see the original blog post! Choosing sustainable, affordable and healthful seafood can seem crazy hard. This is a big fat complicated topic, friends. My head was spinning at the number of resources I reviewed while trying to find the best information for you. I’m going to try and keep this as simple and as transparent as possible, and in the end I hope you find this was a practical resource to get you started in making the best choice for you and your family. The first question I asked myself was, “What are people thinking about when buying seafood?”. It turns out, a whole whack of stuff. And depending on who’s buying, the biggest priority is going to change.  
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