Seafood is the new 'fast food'

(NC)—Did you know a serving of Pad Thai from a Canadian food court restaurant chain can have as many as 1,400 calories in a single serving? That’s70 per cent of your recommended calorie intake according to the 2,000 calorie/day diet as outlined by Canada’s Food Guide.

Compare that to a tuna Pad Thai dish at 310 calories. By making a few variations to the ingredient list, like incorporating flavoured tuna into the mix, you can have a tasty, easy-to-make, low-calorie and high protein meal.

Challenging Canadians to take a good, hard look at their fast food habits, Clover Leaf Seafoods is launching a new campaign that pits every day, high-calorie take-out against its own “fast food” recipes for old-time favourites like pizza, tacos, Pad Thai, shawarma, burritos and even the classic burger with bacon and cheese.

“You can lose up to 7.5 pounds in the course of a year if you eliminate just 500 calories from your weekly diet,” said celebrity chef Michael P. Clive, who partnered with Clover Leaf to develop the new recipes. “And this is easily done by swapping a single, high-calorie fast food meal with a low-calorie and high protein version.”

As delicious as they are nutritious, the recipes also include healthy side dish and beverage alternatives like fruits and vegetables instead of French fries and onion rings, and citrus-flavoured water instead of sugar-heavy pop.

“Much of the fast food out there is short on nutrition and usually high in fat, calories, and sodium—and it’s often served in very large portions,” said Clive, who also worked with Clover Leaf to develop the popular Take 5 recipes. “Beyond basic calorie counting, our fast food recipes offer a healthy balance of protein, essential nutrients and vitamins that let you leave the dinner table feeling satisfied and more likely to keep pounds off.”

A recent survey by Technomic, a leading consulting and research firm serving the food industry, discovered that the fast food industry accounts for $25 billion, or about 60 per cent, of all restaurant sales in Canada. The survey also found that North American burger consumption has grown considerably since 2009, with nearly half of consumers reporting indulging in a burger at least once a week compared with 38 per cent two years ago.

At www.cloverleaf.ca, some of the tantalizing“fast food” recipes include: Spicy Tuna Pad Thai, Personal Naan Pizza, Chili Thai Tacos, Original Shawarma, Hooked on Tuna Burrito, and the Captain Burger with Bacon and Cheese. You can find them all at www.cloverleaf.ca.

www.newscanada.com

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Getting to the bottom of food intolerance

(NC)—There’s a reason food intolerance is known as the “hidden” condition: Triggers and symptoms can be difficult to identify and nearly impossible to solve without proper testing and guidance. Lactose and gluten intolerance are well-known triggers, but there are over 100 more food triggers to consider. It’s important to understand that the path to relief is a lifestyle change that that can change your quality of life for the better.

“I recommend beginning a food intolerance program which tests the blood for problem foods and gives patients the tools to put those results into action,” says Dr. Gordon Ko, director, fibromyalgia integrative treatment clinic at Sunnybrook HospitalThere is a difference between food allergy and food Intolerance

Food intolerances are different from food allergies. Unlike food allergies, food intolerances are not life-threatening. However, they can be the cause of chronic pain and discomfort. Food allergy symptoms have a short reaction time whereas food intolerance symptoms can take hours, or even days, to appear. This is where it gets tricky. When symptoms don’t occur right after eating, patients may attribute pain to the wrong foods or not even realize they are related to food. Common symptoms of food intolerance include bloating, headaches and migraines, eczema and fatigue, which can be attributed to any number of medical issues.

Guessing your food intolerances can be nearly impossible

In order to identify food intolerances, patients must be committed to cutting problem foods out of their diet for at least three to four weeks. Problem foods can range from fruits and vegetables, to nuts, fish and meat. “Food intolerance programs like the YorkTest FoodScan begin by testing patients for more than 100 different foods,” says Dr. Ko. It only takes a few minutes to collect a simple finger-prick blood sample, and this test can be done by the patient from the comfort of their own home. Imagine how long it would take you to cycle through all the foods in your normal diet using a trial and error method.

Identifying your intolerances is the first step on your road to recovery

“It’s important to begin a food intolerance program that also includes counselling and nutrition sessions that teach patients how to put their test results into action,” says Dr. Ko. A proper food intolerance program should guide patients as they implement their new diet plan and track progress over a four-to-six week period. “I have seen success stories in my practice. One of my patients that suffered from chronic lower back pain found relief by simply identifying and cutting out problem foods from his diet,” says Dr. Ko.

More information about food intolerance and the YorkTest FoodScan Program, is available at www.canlabs.ca.

www.newscanada.com

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Should I stay away from fruits and vegetables on the dirty dozen list?

(NC)—Every year the Environmental Working Group out of the United States publishes a dirty dozen list of fruit and vegetables it claims contain high pesticide residue level. Fortunately for Canadians who are concerned about their health, the list is finally being debunked and consumers are being assured that these foods are indeed safe.

“The misinformation presented in the EWG’s report should not dissuade consumers from eating fruits and vegetables,” says Peter MacLeod, vice-president of chemistry for CropLife Canada. “Fresh fruits and vegetables are an integral part of a healthy diet as laid out in Canada’s Food Guide.”

Canadian farmers today have a bigger challenge than ever before to provide consumers with blemish-free and high quality products. To do this, they rely on pest control tools to protect their fruit and vegetable crops against pests that have the potential to ruin their entire crop if they aren’t controlled.

The pesticides they use to help grow their crops are highly regulated by Health Canada to ensure they pose no risk to the farmers applying them or to the people eating food grown with them.

The federal government’s process involves a scientific review and risk assessment by over 350 scientists at Health Canada, before registering a pesticide for use or sale, making crop protection products among the most stringently regulated products in Canada.

Next time you reach for an apple or pick up a piece of celery, you can do so knowing that they’re safe to eat.

www.newscanada.com

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The Next Iron Chef: Super Chefs This week was the Season Premiere of Next Iron Chef: Super Chefs and I was blown away!  The level of talent and big name chefs seen this season is out of this world.  Here is the list of the Chef Contestants: Anne Burrell – from Secrets of a Restaurant Chef and Worst Cooks in America. She is kind of crazy looking, like a troll doll and loves to say “brown food is good” but she is a beast in the kitchen. Michael Chiarello – from Easy Entertaining and Chef of Bottega Restaurant in Napa Valley.  Michael seems way too uppity for my liking.  That is the best way I can describe him and I’m not rooting for him whatsoever. Elizabeth Falkner – Chef of Citizen Cake and Orson in San Francisco.  Hello, Elizabeth.  I’m Christine.  It’s nice to meet you because I have never really heard of you before.  I’m not sure how you snuck into NIC but I’m sure you’ll be gone soon. Alex Guarnaschelli - Alex’s Day Off and a regular judge on Chopped.  She is also the head Chef of Butter and The Darby in New York, NY.  Personally, I love Alex.  She has crazy, menacing eyebrows and makes the most delicious, decadent dishes.  However, I feel she is not a lead contender after this weeks episode.  She was too nervous and frazzled from the first challenge – not a good sign. Chuck Hughes – from Chuck’s Day Off and head Chef of Garde Manger in Montreal, Canada.  Never really heard of you either, Chuck, and not sure how you squeezed your way in either.  You’re cute though so you can stay awhile. Robert Irvine – from Dinner: Impossible, Restaurant: Impossible and Worst Cooks in America.  His nemesis is Anne Burrell and his forearms are as big as my head.  I like Robert Irvine but I’m just not too sure if he’ll make it all the way. Beau MacMillan - from Worst Cooks in America and Chef of Sanctuary on Camelback Mountain in Phoenix, Az.  Oh Beau, you’re so annoying.  You said in the opening season you’re the underdog and the one the everyday man or woman should be rooting for.  Not long after you said that you tripped on a rock and hobbled around the rest of the episode.  You big old baby!  I’m not rooting for you whatsoever. Spike Mendelsohn – from Kelsey & Spike Cook and Chef of Good Stuff Eatery.  You were eliminated the first week and of all the chefs you were the one I would have guessed would be gone first.  Just out of your league Spike, but thanks for stopping by. Marcus Samuelsson – from 24 Hour Restaurant Battle, judge on Chopped and Chef of Red Rooster in Harlem NY.  You were winner of Top Chef Masters and you’re a force to be reckoned with.  I foresee you going far, if not the furthest. Geoffrey Zakarian – from 24 Hour Restaurant Battle, judge on Chopped and Chef of The National and The Lambs Club in New York, NY.  I adore Geoffey.  So regal and wonderful. I hope he makes it far and after this week with his winning dishes I think he will! I’m excited for this Season of Next Iron Chef.  Who is your favorite contender?

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Top Chef: Texas

Top Chef Is Bigger In Texas.

Why yes, yes it is.  Tonight is the Series Premiere of Top Chef: Texas and I’m chomping at the bit for it!  Tom Colichhio, Gail Simmons and Padma Lakshmi will return for another season of chopping, searing and whipping up some delicious fun!

This season is promised to showcase the most surprising twists and turns of any other season with never-before-seen challenges and special guest judges such as Emeril Lagasse and Hugh Acheson.

I’m eager to see what it is all about.  Will the chefs make cuisine Texas is typically known for such as steaks bigger than bread boxes and fried okra, or will there be more finesse?  Only time will tell, but this girl is ready to see if everything truly is better in Texas.

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Read all about National Noodle Month here.

And don’t miss two great Peet’s roasts that are going, going, and soon to be gone. Click here for more info.

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And speaking of hot drinks, ever wonder how competitive baristas are? Well, wonder no more, because, apparently, there’s a competition where they prove their (hot) stuff.

And if you’re in the mood for small batch roasted coffee, here’s a Northern California company doing it right.

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Get this–there’s a new “Dinner Spinner” iPhone app from Allrecipes.com, the world’s #1 food site. 

Top features include:

• Search for meal ideas from thousands of Allrecipes.com’s most popular recipes
• Access detailed ingredients, cooking instructions, nutritional information, photos, ratings and reviews
• Give your iPhone a shake to watch the Dinner Spinner in action and generate dinner ideas for you 

Allrecipes’ Dinner Spinner also lets you share recipes with home cooks just like yourself for affordable and convenient meal solutions.

For more info, click here.

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This January, Food Network pumps up its primetime lineup with three series premieres full of fun-filled food entertainment!

First, Guy Fieri returns as host of Ultimate Recipe Showdown as a new batch of home cooks step up and put their prized personal recipes to the “ultimate” test, premiering Sunday, January 4, at 9pm ET/PT.

Then, course-by-course eliminations leave one chef standing in Chopped, hosted by Ted Allen, premiering Tuesday, January 13, at 10pm ET/PT.

Finally, The Next Food Network Star season four finalist and charismatic foodie, Adam Gertler, attempts outrageous food-related jobs on Will Work for Food, premiering Monday, January 19. at 8:30pm ET/PT.

Ultimate Recipe Showdown – Season Two
Premieres: Sunday, January 4th at 9pm ET/PT
With more than 12,000 recipes submitted from home cooks across America, Ultimate Recipe Showdown returns for another season of delicious competition as the top 24 contestants battle head-to-head for national glory. Hosted by Guy Fieri (Diners, Drive-Ins &Dives; Guy’s Big Bite), the series features six categories: Comfort Food, Burgers, Cakes, Hot and Spicy, Desserts, or Hometown Favorites. Each week, the judges crown an “ultimate” winner who receives $25,000 and the chance to have his or her recipe featured nationwide at T.G.I. Friday’s® restaurants.

Chopped
Premieres: Tuesday, January 13th at 10pm ET/PT
Passion and expertise rule the kitchen on the fast-paced new series, Chopped. Hosted by Ted Allen (Food Detectives), the series challenges four up-and-coming chefs to turn a selection of everyday ingredients into an extraordinary three-course meal. After each course, a contestant gets “chopped” until the last man or woman left standing claims victory. Each week, a rotating panel of culinary elite judges including Alex Guarnaschelli, Aaron Sanchez, and Geoffrey Zakarian will decide whose dishes shine the brightest and award the winner $10,000.

Will Work for Food
Premieres: Monday, January 19th at 8:30pm ET/PT
Adam Gertler shared his humorous take on food throughout season four of The Next Food Network Star. Now, he pairs his comedic timing with an adventurous spirit in the new series, Will Work for Food. The series exposes Adam to the world of little-known food jobs as he fearlessly puts his life – and mouth – on the line to try them all! Whether taking honey from three million bees, sculpting ice with a chain saw, foraging for truffles, or digging a wine cave, Adam will do anything in the name of food.

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