Did you know that, on average, Canadians eat more than double the amount of sodium they need each day? Eating too much sodium can cause high blood pressure, stroke, heart disease and kidney disease. Cutting back on sodium can help you and your family to stay healthy and feel their best. When you think of reducing sodium in your family’s meals, what is the first thing that comes to mind? Since salt is the main source of sodium in the foods Canadians eat, your first thought may be to reduce your use of the salt shaker in the kitchen or at the dinner table. However, while the salt shaker is the most obvious source of salt at home, the real culprit is processed foods, most of which don’t even taste salty.+ MORE
June 23, 2011 | Posted in: Recipes | Tags: lunch, snack
Makes: 24 mini or 12 regular muffins Serving Size: 1 mini muffin These are bite size as well for smaller appetites or pack two for larger ones. They are easier to sneak into a lunch bag and have a couple bites of before they sneak out for recess.
Ingredients:3 tbsp (45 mL) soft non hydrogenated margarine 3/4 cup (175 mL) packed brown sugar 1 egg 3 very ripe bananas, peeled and mashed
June 23, 2011 | Posted in: Recipes | Tags:
Makes: 6 servings
Ingredients:4 cups (1 L) finely shredded green cabbage 2 cups (500 mL) finely shredded red cabbage 2 carrots, shredded ½ cup (125 mL) thinly sliced celery ¼ cup (50 mL) chopped Italian parsley ½ cup (125 ml) cider vinegar
June 23, 2011 | Posted in: Recipes | Tags: Dinner, lunch
Prep Time: 30 minutes Cooking Time: 20 minutes Serving Size: 4 to 6 servings
Ingredients:2 cups (500 mL) whole wheat elbow macaroni 2 cans (170 g each) chunk light tuna in water, drained ¾ cup (175 mL) shredded light old cheddar cheese ½ cup (125 mL) low-fat milk 1 tbsp (15 mL) cornstarch
June 23, 2011 | Posted in: Recipes | Tags: Dinner
Prep Time: 30 minutes Cooking Time: 45 minutes Makes: 6 to 8 servings
Make-ahead tip: Before baking, let cool; cover and refrigerate for up to 2 days or freeze for up to 3 months. Let thaw before baking. Add about 10 minutes to baking time. To cook rice: Bring 1½ cups (375 mL) water and ¾ cup (175 mL) brown rice to boil. Reduce heat to low, cover and cook for about 25 minutes or until water is absorbed and rice is fluffy. Makes 2 cups (500 mL).
Ingredients:2 tbsp (25 mL) soft non-hydrogentated margarine + MORE