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Archive for the ‘Healthy Eating’ Category

On March 21, Jugo Juice launched a revamped food menu with 4 new sandwiches and 5 new wraps.

The new sandwiches are served on heritage sourdough from local bakery Terra Breads or a brand new natural and preservative free artisan bun from Ace Bakery called schiacciata.

I was invited to a media tasting of the new items and got to try the 4 sandwiches:

Mediterranean Roasted Vegetable on schiacciata bread

Roasted Mediterranean Vegetable

Philly Cheesesteak on schiacciata bread

Philly Cheesesteak

Chicken Caprese on schiacciata bread (more…)

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This past weekend, we were invited to go to the Brunch Crawls as part of the Dine Out Vancouver festivities. Put on by Richard the Vancouver Foodster. The first of the brunch crawl series was in Gastown.

Gastown Brunch Crawl

In 4 hours, Mr. and I checked out 7 different spots in Gastown:

  • Prado Cafe
  • Zero Zero Pizzeria
  • The Capilano
  • The Birds & The Beets / Grain
  • Rodney’s Oyster House
  • Bao Down
  • Smallflower Cafe & Bakeshop

The crawl started with a cup of hand-crafted coffee at Prado Cafe. There were a few choices and we ordered an Americano and Flat White.

Prado Cafe

Almost right next door was Zero Zero Pizzeria. The portion was quite generous here. We had two options, including the pizzetta flatbread, but also a new topping combination that wasn’t even available on the regular menu yet!

Zero Zero Pizzeria

A couple of streets over we got to the new Capilano Tea House. They will officially open their door on February 1, so we basically got a sneak preview.

(more…)

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The contest is now closed. Thank you for entering. We will draw a name and announce the winner soon!

Wendy’s Canada recently added 3 new chef-inspired flavours to its permanent salad menu: Asian Cashew Salad, BBQ Ranch Chicken Salad and Taco Supremo Salad. To be honest, my guilty pleasure fast food joint is McDonald’s, so I rarely go to Wendy’s. But frequently seeing its commercials on TV and learning about this new line of salads, their food doesn’t look half bad. I was intrigued. That’s why when I was offered to try one of the salads, I decided to go for it.

And I opted for the classic BBQ Ranch Chicken Salad. You may think it’s a safe choice but the use of applewood-smoked bacon caught my eyes. Who can say no to bacon? And look how much bacon you get in the salad:

Wendy's BBQ Ranch Chicken Salad

This full size salad was huge! It’s packed with lots of ingredients: roasted corn, tomatoes, shredded cheddar, a blend of lettuce and a whole grilled chicken breast. I was glad to see that the greens were not wilted and everything tasted fresh. There was a barbecue sauce drizzled on top of the bacon pieces, which was a bit sweet. Combining with the BBQ ranch dressing, which also had honey and brown sugar, the sauces on this salad were more on the sweet side for me. Therefore I would recommend starting with a small amount of dressing then add more as needed; otherwise, it may get too sweet and you can’t revert it.

Wendy's BBQ Ranch Chicken Salad

For $8.49 I thought it’s not too bad as a lunch option. Looking at the nutrition details, though, the BBQ Ranch Chicken Salad has higher calorie and sodium count thanks to the addition of bacon. The sacrifice you have to make for something good haha. On the other hand, the Asian Cashew Chicken Salad is lower in calorie and sodium, and with the Asian spicy flair it sounds like a decent choice. I might give it a try some other day.

Asian Cashew Chicken Salad (image provided by Wendy's)

Asian Cashew Chicken Salad (image provided by Wendy’s)

Giveaway

Now is the chance to try these salads yourself! We’re giving away $20 worth of Wendy’s gift cards to one lucky winner. To enter:

(more…)

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For the past 4 years, I have been blessed with the opportunity to attend the BC Healthy Chef Competition. Co-sponsored by the BC Chefs’ Association and the BC Produce Marketing Association, the purpose of this event is to promote a healthier diet with the use of fruit and vegetables, while raising money for the Mix it Up! campaign, Canadian Cancer Society and the Heart and Stroke Foundation. Chefs representing 8 units were competing against each other by cooking up some tasty entrees and desserts using fruit and vegetables. Despite I received a media invitation this year, I once again joined a few other colleagues at work at this event. Here is the list of competing units this year:

  • The Art Institute of Vancouver
  • Beach Grove Golf Club
  • Burnaby Central Secondary School
  • Delta Hotels (Burnaby and Vancouver Airport)
  • The Hyatt Regency Vancouver
  • Pretty Estates Resort
  • Rational
  • Vancouver Community College

Healthy Chef Competition 2014

Before we followed the tradition and opened our envelope to retrieve our entree and dessert tickets, we each received a plate of Salmon Carpaccio prepared by the team at Hyatt Regency Vancouver. Because the team was led by Chef Thomas Heinrich, it had the resemblance of the beef carpaccio we previously had at the Mosaic Bar & Grille downstairs from the ballroom. A different protein but this still composed a good flavour and texture combination using fish, crispy garlic chives, the aioli and liquid vinegar gel.

Salmon Carpaccio

I couldn’t resist. In addition to my assigned entree and dessert, I also picked up a couple more dishes after we were allowed for “seconds”; therefore, I have tried a total of 3 entrees and 3 desserts. Ooops hehe!

Entrees

The Hyatt Regency Vancouver’s Braised Beef Short Rib was very tender. (more…)

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March 20 will be declared BC Veggie Day in a special proclamation to celebrate the annual springtime arrival of locally greenhouse grown vegetables from BC’s 42 greenhouse growers located throughout the Lower Mainland. There will be a celebration party at the Vancouver Art Gallery from 11am to 2pm on that day.

BC Veggie Day on March 20 (Photo from BC Veggie Day website)

BC Veggie Day on March 20 (Photo from BC Veggie Day website)

I’m quite excited about this campaign because this is very close to my heart. Watching the campaign video and familiar faces of local growers brought back memories of my work in the greenhouse vegetable industry, marketing and educating the public about this industry. It opened my eyes about greenhouse vegetable production, the zero use of herbicides, pest control using an integrated pest management program, the extended availability of product, and the superb quality of product thanks to the perfect climate inside a greenhouse. I learned that greenhouse vegetables are just as good as organic and you don’t have to pay a premium for them.

At the Vancouver Art Gallery North Plaza on March 20, there will be a pop-up greenhouse filled with plants and “good” bugs from the Bug Factory, a farmer’s market, live entertainment, a first ever pop-up restaurant by Earls and food trucks Verinicey Pankoras and Mangal Kiss. For more information, visit bcgreenhousegrown.com.

I will see you there!

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Another trip to the States brought me back to Portland. Watching how much Vancouver’s food truck scene has grown in the last year, I wanted to check out the food trucks in Portland again to see how we differ from them. We went to the food truck pod at SW 9th Avenue and SW Alder Street as it has the largest collection of food trucks. As we were walking towards the area, we saw many people holding a bowl of something; our search led us to discover the Whole Bowl.

The Whole Bowl food truck in Portland

The Whole Bowl food truck in Portland

Food

The concept of the Whole Bowl is simple. They only sell one item – a bowl of healthy concoction of brown rice, red and black beans, fresh avocado, salsa, black olives, sour cream, Tillamook cheddar, cilantro and Tali Sauce. Tali sauce is the Whole Bowl’s secret sauce. According to them, it’s a vegan, lemony-garlicky sauce. This is just brilliant! They can do all the prep work ahead of time, and on-site all they have to do is to assemble everything into a bowl. (more…)

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And we’re continuing from Part 1 of this recap

Stuff that piqued my interest and tasted great

SEVA Maple Water

I’ve never heard of maple water prior to this. It’s basically treated maple sap, which is what maple syrup is made from. You can think of it as diluted syrup, to the point where you barely taste the sweetness.

SEVA Maple Water

SEVA Maple Water

It’s being marketed as an alternative to sports drinks and coconut water, and I can see the appeal. It tasted quite light and refreshing, but still made a little dance on my taste buds.

Cheese from the Village Cheese Company

What used to be the site of the Armstrong Cheese Company, Village Cheese Company now produces small batched “artisan cheese”. The difference in taste and texture was significantly better than most of the commercially available stuff I’ve tried. (more…)

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