Tag: healthy eating

Posted on in Food and drink, health and wellness

Swipe right to the fridge: having a healthy relationship with food

Dear friends. This week, I’m asking for your advice.

All my life, I’ve struggled with my weight. The reason? I love food and I’m not willing to give it up.

Until now, it hasn’t been a problem. I’ve always been fairly active and healthy, and it was an easy choice to keep eating what I want and not worry about my body size or image to be happy. We also tend to eat relatively healthy: no processed foods or fast food.

But as the years have gone by, I’m finding it harder to feel good about my weight. Breaking my ankle this winter was also a breaking point. All of a sudden, I couldn’t walk to keep the pounds off. 

Maybe I need to do something drastic or crazy like Kevin Maginnis. The 57-year old Nashville man was a TikTok and talk show sensation after eating at McDonalds three times a day for 100 days. He lost 58 pounds and says he’s never felt healthier (and his blood work proved it). He said the key was eating less—in contrast to the famous SuperSized documentary, he ordered whatever he wanted, but downsized all his meals.

When he was asked by the Today Show hosts how he was going to sustain his weight loss, he said, “Half a plate to lose the weight, three quarters of a plate to maintain your weight.”

Actress Jamie Lee Curtis once said in an interview, the key to being healthy and fit as you age is simple: eat less, move more.

Sounds simple, right? But if it’s that simple, then why do so many of us struggle with losing weight, especially as we age? At least I know I’m not alone. It’s the only thing Oprah and I have in common.

This week’s #HappyAct is to weigh in and lay it on me thick, like butter: what is your best advice for keeping your weight in check?

Posted on in Food and drink, health and wellness, lifestyle

Making soup is good for the soul

Special guest blog by Jill Yokoyama

Every year when the end of autumn rolls around and the weather gets chilly, I start making soup. There is nothing like a warm bowl of homemade soup to lift one’s spirits. Growing up my mom used to make soup occasionally and I guess it rubbed off on me.

My first attempt at making soup was in the early 1990’s when I was about 25 years old and knew next to nothing about cooking. I made a pot of leek and potato soup which resembled wallpaper paste and I ended up throwing most of it out.

I didn’t attempt soup again until I taught at Alloa Public School in Brampton in the late 1990s. The teachers had a weekly soup club and this is where my soup-making skills really got started. I had to bring a big pot of soup and the pressure was on for it to be delicious. We would share recipes and it was a bright spot every week throughout the winter. Gradually I collected a lot of great soup recipes. Some of them are quick and easy and some of them require a bit more time and preparation, but they all are made with healthy ingredients and are a quick “picker-upper” if you are not feeling well.

For the last 10 years at least I make soup every week. Gary and I have it for dinner at least once a week and I would take it to school for lunch as well. If anyone I know is sick or needs a little TLC, I bring them some soup. I make a different soup each week and by the time I get through all my favourite recipes, winter is mostly in the rear-view mirror.

During these frigid, snowy days why not try your hand at making soup? Here is one of my favourite recipes, thanks to Libby Dawson for sharing it with me.

For the little ones in your life: check out this YouTube video of the children’s folk tale, Stone Soup, proof that soup brings out the best in people.

Sweet Potato Bean Soup – serves 6

1 tbsp. each butter & vegetable oil

½ onion, coarsely chopped

1 rounded tsp. curry powder

2 medium sweet potatoes, peeled & diced

5 c. stock (boiling hot)

19 oz. (540 mL) can white beans (kidney or navy), rinsed & drained

1 tbsp. each balsamic vinegar & maple syrup (both are optional)

Salt & ground pepper

Plain yogurt; chopped fresh coriander or parsley

Heat butter & oil in a large saucepan over med heat. 

Add onion and cook about 5 minutes until soft but not brown. 

Add curry powder; cook while stirring for 1 minute 

Add sweet potatoes; cook for a few minutes

Add hot stock and bring to a boil, then reduce heat to low and simmer covered for 20 minutes or until sweet potato is soft

Add half of the beans. Puree until smooth, and then add the rest of the beans. 

Add vinegar and maple syrup, stir, and serve with yogurt and parsley/coriander on top.