Keep unlocking the potential of food

We are still celebrating Nutrition Month 2019 by helping to unlock the potential of food to fuel, discover, prevent, heal, and to bring us together. At LGCFHT, the dietitians started off nutrition month by helping readers discover and unlock the potential of food as fuel – did you see our last post about snacks? As a reminder of what we mean by unlocking the potential of food, all dietitians can help show that food has the potential to: Fuel: Stay energized by planning nutritious snacks into your day Discover: Foster healthy eating habits in children by teaching them to shop and cook Prevent: Understand how food can help prevent chronic diseases Heal: Learn how food can promote healing and h

New Reception Desk - Gananoque!

We are excited to announce that the renovations at the Gananoque site are complete! New and improved accessibility, and privacy, for your health care needs! You asked…we delivered!

A Dietitian's Secret to Unlocking the Potential of Food!

Did you know that March is Nutrition Month? I’m so excited to be part of this year’s Dietitians of Canada Nutrition Month Campaign. We are celebrating Nutrition Month 2019 by helping Canadians unlock the potential of food to fuel, discover, prevent, heal, and bring us together. Dietitians are key. Along with my fellow dietitian colleagues, I can help illustrate that food has the potential to: Fuel: Stay energized by planning nutritious snacks into your day Discover: Foster healthy eating habits in children by teaching them to shop and cook Prevent: Understand how food can help prevent chronic diseases like type 2 diabetes, and heart disease Heal: Learn how food can promote healing and how di

Dietitian's Corner

Curried Vegetable and Chickpea Stew Adapted from www.thekitchn.com Makes: 8 to 10 Ingredients 1 teaspoon olive oil 1 large onion, diced 1 tablespoon salt, divided 2 medium potatoes, diced 1 tablespoon curry powder 1 tablespoon packed brown sugar 1 tablespoon peeled and grated fresh ginger, or dry ginger 3 cloves garlic, minced 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper (optional) 2 cups low-sodium vegetable broth, divided 2 (15-ounce) cans chickpeas, drained and rinsed 1 medium green bell pepper, diced 1 medium head cauliflower, cut into bite-sized florets 1 (28-ounce) can diced tomatoes with their juices 1 (10-ounce) bag baby spinach 1 cup coconut mi

Dietitian's Corner - Hearty Lentil Spaghetti

Hearty Lentil Spaghetti Adapted from Taste of Home Time: 15 min (prep) + 70 min (cook) Makes: 8 servings Ingredients 3/4 cup chopped onion 1 tablespoon oil 2 garlic cloves, minced 1-1/2 cups dried lentils, rinsed 4 cups vegetable broth or water 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper (optional) 1 can (14-1/2 ounces) canned diced tomatoes 1 can (6 ounces) tomato paste 1 teaspoon white vinegar 1-1/2 teaspoons dried basil 1-1/2 teaspoons dried oregano 12 ounces uncooked spaghetti 1/4 cup shredded Parmesan cheese Directions In a large saucepan, over medium heat, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth (or water), pepper and caye

Dietitian's Corner - One-Pot Tomato Chickpeas & Orzo!

One-Pot Tomato Chickpeas and Orzo Adapted from www.kitchn.com Makes: 6 to 8 Ingredients 2 tablespoons olive oil 1 small yellow onion, diced 1 pound dried orzo pasta (about 2 1/2 cups) 2 cloves garlic, minced Kosher salt Freshly ground black pepper 4 cups (32 ounces) low-sodium chicken or vegetable broth 1 (28-ounce) can crushed tomatoes or tomato purée 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups total) 1/2 cup finely grated Parmesan cheese, plus more for serving 1/4 cup loosely packed chopped fresh basil leaves, or dried basil Instructions Heat the oil in a pot over medium-high heat until shimmering. Add the onion and sauté until softened an

Dietitian's Corner - 5 Things to do with Beans!

5 Things to do with beans unlockfood.ca 1. Easy mashed pinto beans Most kids love these sweet beans. Use them as a spread for burritos or sandwiches, serve them with baked tortilla wedges, or offer them as a side dish. Dice a small onion. Sauté in a frying pan or skillet with 1 tsp (5 mL) oil for 6-7 minutes. Add 1-2 finely chopped garlic cloves and sauté for 1 minute. Add 1 cup (250 mL) of beans at a time along with 2 tbsp (30 mL) water. Mash beans with the back of a fork. Makes 1 cup (250 mL). Add chopped cilantro before serving. 2. Bean burgers Try these instead of meat burgers. You can experiment with different recipes, but here’s the basic idea: Rinse and drain one 19-ounce (540 mL)

Dancing Stars of Leeds & Grenville!

Great night, supporting a great cause - Dancing Stars of Leeds & Grenville! Way to go Jenny Lane, ED of the LGCFHT, and Rob Adams, CEO of the Brockville YMCA! The staff at the LGCFHT applaud you both! Such great dancing in support of the Volunteer Centre of St.Lawrence-Rideau! We would also like to give a shout-out to Thrill Dancers - Jenny & Rob couldn't have done this without your support!!

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