5 Clean Eating Tips and Energy Salad

Back in the nineties, if you told people you were a vegetarian, you were probably met with a lot of confused looks, snickers and whys. The healthy plant-based lifestyle that is popular today was a strange and unwelcome concept and mostly reserved to the hippie subculture. So when Ruth Tal, then 25-years-old, told her parents that she wasn’t going to university and would be using her student loan to start a vegetarian and juice bar instead, they were devastated.


Yet Tal was steadfast in her belief that there was a need for a food-based approach to nutrition. “I could no longer coast on being a young woman. All of a sudden how I was eating was not serving me well anymore,” she says. She began researching the benefits of fruits and vegetables and began self-prescribing foods based on her findings, whether it was in the pursuit of more energy or for better skin.


In 1992, Tal opened Juice for Life in Toronto, later expanding and changing the name to Fresh in 1999. Since then, her vegetarian restaurants have expanded to four locations in Toronto, two in Moscow, one set to open in Mexico City this summer, and the soon-to-be “LOV by Fresh” eateries in Vancouver, Ottawa and Montreal. She also has four cookbooks under her belt and recently launched a collection of cold-pressed juices.

When you meet the now 50-year-old, it’s obvious she’s doing something right with clean eating. Her radiant, healthy glow is the first thing you notice and she looks a decade younger than her 50 years — it’s hard not to be inspired by her appearance alone.


We asked the gorgeous vegan her best tips for eating well and here’s what she had to say.

1. Try to eat as low on the food chain as possible. Meat sits way on the top of food chain, while lower on the chain are fruits, vegetables, grains, herbs, flowers and spices.

2. Make your own juices or buy cold-pressed juices. Why cold-pressed? This particular process of juicing maintains the nutritional integrity of the food, giving you more vitamins, minerals and plant enzymes. A typical bottle of Fresh cold-pressed juice has three pounds of organic produce and approximately 10 servings of fruits and vegetables.

3. Look at food labels and be wary of any ingredient you don’t recognize. That’s how you can clean up your diet in an instant. If it has more than 10 letters, it’s definitely not natural!

4. Try to resist sugar when you can.

5. Don’t be so hard on yourself. It’s the little things you do every day that make up a holistic lifestyle. So remember to cut yourself some slack.

Three healthy Fresh recipes you need to try

Phytosalad: Phyto is the Latin word for “plant,” and seems perfect to describe this salad, which contains plants in all forms. The soba noodles ground the salad and make it satisfying enough to be a meal on its own. Get the recipe here.

3-6-9 Dressing: Named after the 3-6-9 oil it contains, this dressing is savoury and sweet all at the same time working equally well on salads as on rice or noodle bowls. It provides all of the good fats you need, without any of the bad fats you should avoid. Get the recipe here.

Miso gravy: Sweet potato fries with miso gravy is a classic Fresh combination. This recipe takes hardly any time to make, and keeps in the fridge for a few days. Get the recipe here.

13 Delicious Foods You Hated as a Child

Our tastes are constantly changing and evolving, but sometimes we just can’t believe the things we used to turn our noses up at when we were children. Check out some of the foods we once couldn’t stand and now can’t get enough of.


broc recipes

You used to think of broccoli as the miniature trees that grew in Satan’s garden. Today, it makes a wonderful, crunchy salad base in recipes like Mae’s Broccoli Cheddar Salad.

Brussels Sprouts 


We used to think these were about as flavourful as a leather shoe, but now we know better, thanks to recipes like Brussels Sprouts topped with bacon.


spinach recipes for kids

Remember when spinach was the worst thing in the whole world? Well, now that we’re older and wiser, we know about the joys of dishes like Wilted Spinach with Indian Paneer Cheese.


asparagus recipes for kids

It’s one of our favourite sides today, but as kids, we thought asparagus tasted like sadness. Turn that frown upside down with this Oven-Roasted Asparagus with Parmesan Gremolata recipe.

Dark Chocolate

dark chocolate

Back in the day, dark chocolate was basically unbearable. Today, there’s nothing like sitting back with a dark chocolate treat and a cup of joe.


mushroom recipes

To children, mushrooms belong in video games, not in the kitchen. But who would say no to a Grilled Stuffed Portobello Mushroom Cap today?

Spicy Food

spicy food

Feed a child spicy food and it’s abuse. Drench an adult’s meals in hot sauce and you’re a flavour master. These Spicy Marinated Mussels are sure to impress the grown-up crowd.


seafood recipes

Why would anyone want to eat something so smelly? Turns out, because dishes like Salmon with Creamy Avocado Dressing are what joy is made of.



Olives are a staple in Mediterranean cuisine and can be an elegant appetizer. To kids, these Warm Lemon Rosemary Olives look like gooey eyeballs.



Today, it’s undeniable that onions are the perfect way to add quick flavour. Burgers? Caramelize those bad boys. Salad? Chop up some greens. This Rosemary Onion Focaccia recipe is just another way to enjoy them.


oatmeal recipes

Looks like vomit, feels like vomit, tastes like…heaven. Who knew? This Apple Pie Oatmeal with Almond Foam is a great way to feel like you’re eating dessert for breakfast.



LOL we used to hate coffee.

Grapefruit and Pistachio-Crusted Avocado Salad

The warm weather isn’t here to stay for much longer, so we’ve created a fancy summer salad with grapefruit and pistachio-crusted avocado to accompany all your grilled faves at your last summer BBQ.

The juicy grapefruit is not only in the salad, but we’ve made a vinaigrette from the juice too. Grapefruit pairs well with bitter greens like arugula, but you can definitely create a bed of greens to your liking using romaine, kale, mesclun or spinach.


(makes 2 entrées or 4 appetizers)

For the salad:
8 cup salad greens
1/4 cup fresh dill
1/4 cup finely chopped basil leaves
1 cup thinly sliced red onion
2 grapefruits
1 avocado
1/4 cup salted pistachios, shell removed

For the dressing:
1/4 cup grapefruit juice (using half of 1 grapefruit from above)
1 Tbsp lime juice
1/3 cup cold-pressed olive oil
1 tsp dijon mustard
1/4 tsp sea salt
1/4 tsp ground pepper

1. In a jar, combine all the dressing ingredients and shake well.
2. Mix together salad greens, dill, basil and red onion.
3. Peel and segment the remaining 1 1/2 grapefruits. Using a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board, and then cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out removing it from the membrane.
4. Cut your avocado in half, then in quarters and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.
5. Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.

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Fierce Competition Coming This Fall: Camp Cutthroat, Rachael Ray’s Kids Cook-Off and More

The new season is upon us and we’re serving up a prime time menu of heart-racing competition shows! Watch elite chefs, teen cooks and more battle it out for top culinary titles — you’re not going to want to miss the back-stabbing sabotage, cooking melt-downs and innovative ideas unfold.


Cooking stars take over grocery store aisles for an all-star supermarket showdown in the five-episode series, Guy’s Grocery Games: All Stars, premiering Saturday, September 5 at 10 E/P. In one thrilling episode, Robert Irvine, Marc Murphy and other elite chefs are paired up with big-time sports stars including Rich Aurilia and Takeo Spikes, all for a chance to win up to $30,000 for charity.


Watch star chefs in the making in the premiere of Rachael Ray’s Kids Cookoff on Sunday, September 6 at 8 E/P. This special six episode series will have Rachael, along with a panel of all-star guests, mentor and guide these young competitors through exciting cooking challenges and obstacles. Be prepared to astounded by the talent of these little chefs!


The Great Food Truck Race is back in full swing with more tasty street eats and nail-biting challenges. You don’t want to miss this week’s episode where six teams head off to Arizona and are forced to use rattlesnake in their dishes! Thirsty for more? Watch skilled chefs go head-to-head for a chance to Beat Bobby Flay with the season premiere on Monday, August 31 at 9 E/P.


For more cooking competition action, tune in to Camp Cutthroat on Sunday, August 30 at 10 E/P, Chef in Your Ear on Monday, August 31 at 10 E/P, Cake Wars on Wednesday, September 2 at 9 E/P, and Chopped Teens on Saturday, September 5 at 9 E/P. Get juicy details on these exciting new shows here.

Love to cook and learn new recipes? Click here for information on the delicious cooking shows coming your way this fall.

Ice Cream Tacos

A fun summer treat that is great for the whole family, these crunchy ice cream tacos will be a guaranteed hit with kids! Get creative with this recipe and add in your garnish of choice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Smallest tortilla shells you can find (white or whole wheat)
1 Tbsp cinnamon
¼ cup white sugar
3 Tbsp melted butter
Tinfoil (create small tubes to use as spacers when baking tortillas)
Any flavour ice cream or frozen yogurt
2 cups chocolate melting wafers (or chocolate chips)
1 Tbsp butter
1 Tbsp corn syrup
Decorating items (nuts, sprinkles, smarties, etc.)


1. Preheat oven to 350°F.
2. Brush the melted butter onto one side of the tortilla shells.
3. Combine cinnamon and sugar together and generously sprinkle over the buttered tortilla shell.
4. Using the tinfoil tubes, fold the tortillas in half, with the cinnamon sugar side to be on the inside, creating the taco shell.
5. Place in oven for 10-15 minutes until golden brown and stiff to touch.
6. Allow your taco shells to cool.
7. Melt chocolate, butter and corn syrup until a nice dipping consistency has been achieved.
8. Take taco shell, pack full with ice cream and smooth around the edges with a spoon or knife.
9. Quickly dip in chocolate and sprinkle with choice of decorations.
10. Place in freezer for 15-20 minutes to allow the ice cream to set.


Grilled Artichokes with Lemon Basil Sauce

Discover the delicious flavour of fresh artichokes this season by simply grilling them with a little lemon, olive oil and salt, served alongside a zesty yogurt sauce with capers and fresh basil.


Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

Juice of 1 lemon (skin reserved for zest)
4 globe artichokes
2 Tbsp olive oil
1/2 tsp salt

Lemon Zest
1/2 cup plain Greek yogurt
1/4 cup thinly sliced fresh basil leaves
2 Tbsp olive oil
1 Tbsp capers, finely chopped
1/2 tsp salt

1. Squeeze the juice from the lemon into a large bowl filled with cold water. Reserve the zest for the sauce.
2. Remove the tough, outer leaves from the artichokes until a pale yellow is revealed. Trim and peel the stem. Cut in half and remove the furry inside (the choke). Place the halves in the lemon water. Repeat with remaining artichokes.
3. Cook artichokes in a large pot of rapidly boiling, salted water for 15 minutes. Drain well.
4. Set a grill pan over medium-high heat. Brush the cut side of each artichoke with oil and season with salt. Grill, cut-side-down, for 5 minutes or until well-marked and the center is tender.
5. Stir yogurt with basil, oil, capers, reserved lemon zest and salt until well combined. Serve with grilled artichokes.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.

Easy Fruit Nachos

This playful and healthy twist on nachos uses fresh pear slices instead of chips. Take advantage of fresh in-season fruit with this sweet nutritious snack.


Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 4 to 6

4 pears, cored and sliced
1/2 mango, finely chopped
1/4 cup finely chopped strawberries
2 Tbsp shaved coconut
1/4 cup toasted sliced almonds
2 Tbsp melted chocolate
1 cup vanilla Greek yogurt

1. Arrange pear slices on a platter. Sprinkle mango, strawberries, coconut and almonds over top.
2. Drizzle evenly with melted chocolate.
3. Serve with vanilla Greek yogurt for dipping.

– Substitute caramel sauce for the melted chocolate if desired.

Super Easy S’mores Popcorn

From Oreos and Goldfish, to Ben & Jerry’s and Sprinkles Cupcakes, companies everywhere have come out with a chocolate, graham cracker and marshmallow version of their signature treats to please customers everywhere. Somehow s’mores have become the Pumpkin Spice Latte of the warm weather season.

To carry on with the trend everyone seems to be so fond of, I gave one of my own favourite snacks the s’mores treatment. I topped sea salt popcorn with drizzled milk chocolate, toasted ‘mallows, graham cracker bits and a little bit of caramel, to create a treat that’s the perfect mix of sweet and salty.

Smores Popcorn 1

Prep Time: 20 minutes
Cook Time: 2 minutes (to roast the marshmallows)

1 bag sea salt popcorn
1/4 cup unsalted butter
1/2 cup light brown/golden sugar
1 cup milk chocolate chips
1/4 cup mini marshmallows
1/4 cup broken graham crackers

Smores Popcorn 2


1. Line a baking sheet with parchment paper and spread the bag of popcorn over the entire surface. Preheat oven to broil on high.

Smores Popcorn 3

2. In a small saucepan on medium-high heat, melt the butter and stir in the sugar. Cook while stirring until completely combined and smooth.

Smores Popcorn 4

3. Pour the caramel over the popcorn. Be sure to work fast as the caramel dries quickly and becomes difficult to spread.

Smores Popcorn 5

4. Divide the chocolate chips into two batches and heat them in the microwave for about 45 seconds or until melted. Mix with a spoon until smooth and drizzle over popcorn. Repeat with remaining chocolate chips.

Smores Popcorn 6

5. Sprinkle the marshmallows on top and place the pan on the top shelf of the oven to roast the marshmallows. Be alert: you only want the marshmallows to be lightly golden, and this can take as little as 30 seconds to 2 minutes. Make sure you remove the pan from the oven before the chocolate gets burnt.

Smores Popcorn 7

6. While still warm from the oven, sprinkle the graham crackers on top. Gently press to help them stick to the chocolate.

Smores Popcorn 8

7. Refrigerate for about an hour and break into pieces.

Smores Popcorn 10


headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Wild Rice Chicken Skillet

When it comes to busy nights and weeknight dinners, I feel like I just kind of throw things together. Mostly it’s because I don’t have a lot of time to plan and just end up using whatever I have on hand. But then there are those nights when I really just want to have a delicious and hearty meal.

So I decided to try this wild rice chicken skillet recipe: with hearty rice, tender chicken and some fresh spinach, this meal is super healthy, delicious and quick to make.


Prep Time: 5 minutes
Cook Time: 35 minutes
Serves: 4

3 cups cooked wild rice
4 skinless boneless chicken breasts
6 baby Bella mushrooms, cut into six pieces
2 cups packed baby spinach
¼ cup reduced sodium chicken stock
Pinch dried basil
Pinch dried red chili flakes
½ cup fat free sour cream
1 cup part skim shredded cheddar cheese
¼ tsp salt
Fresh parsley, for serving

1. Using an oven safe skillet (all stainless steel), heat olive oil over medium-high heat. Add the chicken and sear on both sides until golden, about 5 minutes per side. Transfer to plate.
2. Add mushrooms to the skillet and stir until softened, about 5 minutes. Deglaze skillet with chicken stock. Stir in spinach, rice, sour cream, dried basil and chili flakes.
3. Add chicken breasts back to the skillet and sprinkle with cheddar cheese. Bake at 350°F for 20 minutes until chicken is cooked through.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.

10 Fruity Kids Desserts You’ll Want to Eat Too

When fruit is at its peak of flavour and freshness, they make the most satisfying and yummy desserts for little ones. Here are 10 ideas with seasonal fruit that will give kids a boost of vitamins and nutrients.


1. Late summer can sometimes mean sweltering heat. What better way to cool things down than with refreshing watermelon? It can be cut into easy grab-and-go squares, perfect for busy kids. Moms and dads love this recipe, too, since there’s no baking required.

Get the recipe here: Mascarpone-filled Watermelon

2. A traditional cheesecake is a sure-fire hit any time of the year; but when you can top it off with fresh raspberries, it’s elevated to a work of art. With three cups of berries, this version puts them front and centre.

Get the recipe here: Raspberry Cheesecake

3. In the fall, Canadians are fortunate enough to enjoy an amazing array of homegrown apples. This fragrant dessert showcases Granny Smith apples and balances their sweet tartness with a generous helping of caramel – always a winner with kids!

Get the recipe here: Caramel Apple Pie

4. Sometimes the best way to enjoy seasonal fruit is the simplest. Berries and green grapes, coupled with yogurt, come together in a colourful fruit salad that can be ready and waiting in the fridge. It’s the perfect answer to: “What’s for dessert?”

Get the recipe here: Fresh Fruit Salad with Honey Vanilla Yogurt

frozen berry dessert lady bug pops recipe

5. What a fun way to finish off a meal! This cute-as-a-bug, frozen treat by Giada De Laurentiis meets the high standards of young dessert connoisseurs and parents alike. They’re delicious, while providing a nutrition boost from antioxidant-rich blueberries and strawberries.

Get the recipe here: Lady Bug Pops

6. Fresh peaches and blackberries get the star treatment in this yummy trifle, coupled with spongy lady fingers. Skip the limoncello to make this dessert suitable for all ages.

Get the recipe here: Peach Blackberry Trifles

7. Ina Garten’s gorgeous tart makes use of late summer’s best plums, grown in spots like the Okanagan Valley and the Niagara area. Serve it warm with a scoop of vanilla ice cream or fresh whipped cream to see your kids’ eyes light up instantly.

Get the recipe here: Plum Tart

8. It may be called a crostata, but to kids, it looks like a fruit-covered pizza. They’ll love the mix of fresh blueberries, peaches and plums. It can be made ahead of time, then slipped in the oven just before it’s time to gather at the dinner table.

Get the recipe here: Fruit Crostata

9. End the meal on a high with these delicious ice cream floats, sure to become a family favourite. They combine the tartness of raspberries with ice cream and a splash of soda to add effervescence. Expect a loud slurp as kids drink them to the last drop.

Get the recipe here: Raspberry Ice Cream Floats


10. Late summer means juicy pears are just around the corner with fall’s harvest. This lemony and honey-infused whole pear dessert is garnished with chocolate sauce and yogurt. A fanciful dessert that the whole family will love — and ready in just 10 minutes.

Get the recipe here: Lemony Poached Pears

How to Crack Open a Whole Lobster

By Colleen Fisher Tully

You’ll need:
• whole cooked lobster, cooled
• kitchen shears
• bamboo skewers
• lobster-shell cracker or nutcracker

1. The Tail
Bend lobster tail back slightly and twist to remove—it should come apart easily. Starting at open end, using kitchen shears, cut shell down middle of tail’s underside, as shown. Open up shell like a book; remove meat in one piece. If there is green pasty stuff (the liver and pancreas, called tomalley), wipe it away with a paper towel and discard. The same goes for any tiny eggs.

Editor’s Note: Some Canadians love tomalley! Just remember, Health Canada advises children avoid it and adults to restrict their consumption to no more than the amount found in one lobster.

2. The Claws, Part A
Twist two front legs off body of lobster. If they don’t twist off easily, use kitchen shears to snip through any cartilage. Bend small pincer back and forth until it breaks off, as shown. Carefully pull shell away from meat to keep claw intact. If meat breaks apart, use bamboo skewer to pull meat out of pincer.


3. The Claws, Part B
Using lobster shell cracker, break into large claw shell at base, as shown. Using fingers or skewer, pull out claw meat. If needed, use kitchen shears to cut into shell further, opening it like a book and lifting out meat. Make sure all hard cartilage has detached from claw meat before setting aside. Don’t forget the knuckle! Break this leg section into pieces and push out meat with skewer.


4. Reserve Shells
Now you have the secret ingredient to the most amazing soups, stocks and flavoured butters: lobster shells. If you can’t use them right away, toss them in a freezer-safe bag or container and store them in the freezer.

Editor’s Note: The skinny leg pieces have very small bits of meat you can extract with a skewer, or many cooks leave them intact to help flavour the next recipe.

Here’s how to make Lobster Butter.

5. Enjoy!
From lobster rolls to risottos to decadent eggs Benedict, there’s no end to enjoying succulent Canadian lobster meat. Try it in this seafaring chef’s signature dish: Oleg’s Seafood Chowder.

How to Make Spiced Apple Pie Oatmeal

I have been the fortunate recipient of a very large box of crab apples. Unfortunately most of them aren’t ripe and having been picked a couple weeks too early, they’re quite sour. In an effort to use them up, I have been cooking the apples to sweeten them and use them as a sweet and delicious topping for my morning oatmeal. But simply cooking the apples would be boring, so I added some apple pie spice along with brown sugar and water, and then I cooked everything down to create a delicious, syrupy apple pie-inspired topping. Talk about delicious!

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 1



1/2 cup of chopped apples
1 Tbsp butter
1/2 Tbsp apple pie spice (recipe below)
1 Tbsp brown sugar
1/2 cup of water
1/2 cup quick oats
1 cup water

For the apple pie spice:
*this makes about 1/3 cup of spice, which I store in a jar and sprinkle in things like oatmeal, french toast batter, whipped cream and more.

5 Tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp all spice
1 tsp ginger
1 tsp cardamom

1. Combine ingredients for apple pie spice in a jar, shaking to combine. If you would rather not use apple pie spice, you could do a simpler version, just using cinnamon.
2. Place a pan on medium heat, adding 1 Tbsp of butter. While pan is heating, chop your apples into small chunks.
3. Place apples in pan, mixing in with butter and cooking for about 5 minutes until they begin to soften.
4. Sprinkle in apple pie spice and brown sugar, mixing into the apples, then pour 1/2 a cup of water into the pan.
5. Cook until most of the water has reduced, turning into a syrup like consistency.
6. While apple mixture is reducing, cook your oatmeal according to the package directions (I used 1/2 a cup of oatmeal, with 1 cup of water and microwaved for about 2 minutes).
7. Once oatmeal and apple mixture is cooked, sprinkle the apples mixture on your oatmeal and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Epic Culinary Battles, Travel Food Fun and More in New Fall Show Lineup

Food Network Canada wants to make sure nobody goes away hungry, so we’re unveiling a virtual buffet of new shows coming this fall to a TV near you!


Alton Brown is at it again, but this time he only invites the most elite Cutthroat Kitchen alumni to compete in a serious culinary throw down in the great outdoors. Watch more of Alton’s diabolical sabotages in the special series premiere of Camp Cutthroat on Sunday, August 30 at 10 pm ET.


Two of the country’s hottest chefs compete in a kitchen battle like no other in the series premiere of Chef in Your Ear, premiering Monday, August 31 at 10 pm ET. They’ll trade in their knives for an earpiece to coach two rookies in their attempt to create a restaurant-quality dish — this show will have you at the edge of your seat.


You’ve seen cupcakes taken to new culinary heights, but this new series is all about big, beautiful cakes. From Nintendo and LEGO-themed creations to cakes inspired by The Simpsons and The Sound of Music, four bakers face off in two rounds to determine who will get to take their champion cake to the big event and win the ultimate cash prize. Catch the series premiere of Cake Wars on Wednesday, September 2 at 9 pm ET.


From redneck egg rolls to decadent deep-fried desserts, Anthony Anderson takes the ultimate vacation road trip with the series premiere of Carnival Cravings with Anthony Anderson on Thursday, September 3 at 10 pm ET. And if you enjoy spectacular sunsets, sandy beaches and fresh, delicious food, you won’t want to miss more travel fun with Curtis Stone in the first episode of the new series Beach Eats U.S.A., premiering on Thursday, September 3 at 10:30 pm ET.


Teen cooks enter the famous Chopped kitchen to compete for the grand prize of $25,000 and a culinary school scholarship. Find out what crazy mystery box ingredients await these young chefs with the first episode of Chopped Teens premiering on Saturday, September 5 at 9 pm ET.


And make sure to schedule these great new cooking shows into your weekend. Premiering this fall is Giada in Italy (Sunday, September 6 at 11 am ET), Valerie’s Home Cooking (Saturday, September 5 at 10:30 am ET), and Daphne Dishes (Saturday, September 5 at 10 am ET). This is just a taste of brand new cooking shows coming this fall. Learn more about upcoming shows here.

All the recipes from our new cooking shows will be posted online along with full episodes. Find all our show websites here.

Asian Noodle Salad with Sweet Ginger Dressing

Think of this beautiful salad as a superfood version of traditional chow mein! It has lots of crunch from bright and colourful veggies, a little comfort food flair with a hearty helping of noodles, and we’re sure the sweet and zesty ginger dressing will soon become a staple in your weekly menu.

Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 4 salads



For the Sweet Ginger Soy Dressing:
¼ cup sunflower oil
3 Tbsp rice vinegar
3 Tbsp water
2 Tbsp sesame oil
2 Tbsp miso paste
1 Tbsp agave nectar
1 1/2 tsp grated ginger

For the Asian Noodle Salad:
1 cup frozen shelled edamame
½ tsp sesame oil (for edamame)
½ lbs (225 g) chow mein noodles or rice noodles
2 Tbsp vegetable oil (for noodles)
1 Tbsp + ½ tsp gluten-free tamari or soy sauce (for edamame & noodles)
10 cups lacinato kale, finely chopped into ribbons/shreds
1 cup shredded carrot
1 cup shredded purple cabbage
1 red pepper, julienned
1 cup bean sprouts
1/3 cup finely chopped green onion
¼ cup sesame seeds

1. To make the dressing, combine all the ingredients in a blender until smooth. Refrigerate until ready to serve the salad.
2. Cook noodles in boiling water for 3 minutes or as per cooking instructions. Drain and set aside.
3. Cook frozen edamame in a pan over medium-high heat in ½ tsp of sesame oil and ½ tsp of soy sauce (or gluten-free tamari) for 4-5 minutes. They should appear toasted but still with some bright green colour to them.
4. Remove edamame from pan and keep it on medium-high heat. Add the cooked noodles and toss in the pan with 2 Tbsp of vegetable oil and 1 Tbsp of soy sauce (or gluten-free tamari), frying for 2-3 minutes.
5. Mix the finely chopped kale with shredded carrot, cabbage and green onion, and toss in 2-3 Tbsp of sweet ginger dressing.
6. Divide this mixture amongst your serving dishes. Top the greens with noodles, edamame, julienned red pepper, bean sprouts and sesame seeds. Drizzle a little more dressing on top, if desired. Serve immediately!

Note: The dressed kale mixture can keep for a day in the fridge without becoming soggy.

See more from hot for food on their YouTube channel.

How to Make Mini Tiramisu

The perfect ending to any Italian meal, this single serving tiramisu recipe is rich and creamy with a kick of coffee flavour.


Prep Time: 30 minutes
Total Time: 30 minutes
Serves: 8

1 cup strong freshly brewed coffee or espresso
3 Tbsp coffee-flavoured liqueur (optional)
3 eggs, separated
1/2 cup granulated sugar, divided
1 tub mascarpone cheese, softened
18 crisp ladyfinger cookies, coarsely chopped
2 tsp vanilla extract
2 Tbsp chocolate shavings or cocoa powder

1. Stir coffee with liqueur; set aside. Whisk egg whites with electric beaters on high until soft peaks form. Continue to beat, gradually adding in half the sugar, until stiff peaks form; set aside.
2. In a separate bowl, beat egg yolks on high with the remaining sugar. Beat until mixture is pale yellow and tripled in volume. Reduce speed to medium and beat in the mascarpone until smooth. Beat in the 3 Tbsp of the coffee mixture and the vanilla until fully incorporated. Fold in the egg whites; set aside.
3. Divide half the chopped ladyfingers among 8 (4 oz) jars. Drizzle half the remaining coffee mixture among the jars. Then layer in half the mascarpone mixture. Repeat layers.
4. Garnish with chocolate shavings. Refrigerate for at least 1 hour before serving.

Notes: Garnish with fresh berries, if desired.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.

Summer Starts with Saskatoon Berries

By Candace Ippolito, as told to Nancy Fornasiero

Growing up at her grandmother’s knee, learning to farm, forage and cook with the freshest ingredients, it’s no surprise that Candace Ippolito became the owner and CEO of the SaskMade Marketplace, a thriving business that showcases the best of what Saskatchewan’s farmers, food producers and artisans have to offer. Here, she recalls one of her favourite food memories: her grandmother’s saskatoon berry crisp.

Every delicious bite of my grandmother’s saskatoon berry crisp is a sticky, sweet flavour bomb, but there’s a lot more to it than that for me. My personal history is basically baked into that dessert.

Grandma’s crisp takes me back to the farm, where I grew up surrounded by my tight-knit family. Grandma and Grandpa lived right next door, and my aunt, uncle and cousins lived not too far away. As a kid, breakfast and lunch always took place at Grandma’s. Mom left early for work in town, so in the morning, my brother and I would have a quick bite with Grandma before boarding the school bus. At lunch, there was always a big made-from-scratch feast for everyone, including the men who worked with Dad and Grandpa on our cattle farm. Since Grandma was Irish, potatoes were always part of the meal. Every fall, we would dig the potatoes up and haul them down to her cold cellar in the basement, and every spring, we would haul about half of them back up again—never a shortage of potatoes. And since she had a huge garden, there were always veggies, too, either freshly picked or from her cellar stash of preserves and frozen vegetables.

The main attraction was usually a braised beef dish, but you never knew which parts you were going to get. Grandma was the original nose-to-tail chef! We never wasted a thing that was grown, butchered or foraged around our homestead.

Of course, Grandma’s spreads were never complete without her baked goods. She made wonderful cream puffs, rolls and fluffy biscuits. Best of all were her homemade pies, cinnamon buns, crisps and other sweet treats. Her saskatoon berry crisp, always served with fresh whipped cream, was my favourite. There’s something about the texture. The base was ripe saskatoon berries melted down, soft and sweet; then the crumb topping was really brown and rich and had kind of a caramelized taste to it. With every mouthful, you’d get a sweet, syrupy start, then finish with a delicate buttery crunch. I don’t know how else to put it except to say that, to me, that crisp tastes like love.

You know what else? To me, this recipe tastes like the month of July. July is the only time of year for harvesting saskatoons. Our whole family would go up to a friend’s property, each of us with an empty ice cream pail in hand, and we weren’t allowed to quit until everyone’s pail was full. The older kids were always happy to help out the younger ones—otherwise, the day would never end! That once-a-year outing set us up with enough berries to last a long time. We sometimes worried about finding bears up there in the hills, and I sure didn’t like wearing Grandpa’s ugly old work shirts that protected us from the prickly bushes and mosquitoes as big as hawks—but all the same, I have really happy memories of those berry-picking days.

For a lot of my friends, memories of their grandmothers are about going for ice cream or shopping at a mall. We’re a fourth-generation farming family, so that’s not my experience. For me, it’s about sitting on a veranda, peeling carrots or shelling peas. It’s about pulling potatoes in the garden, gathering eggs from the chicken coop or picking saskatoons. “Busy hands” is what we used to call our time with my grandparents. There was always some work project going on with us, and that’s OK. She instilled in us that a family that works together, stays together!

Grandma Betsy’s Saskatoon Berry Crisp, courtesy of Candace Ippolito

Prep time: 15 miuntes
Cook time: 50 minutes
Yields: 4 to 6 servings

4 cups (1 L) freshly picked saskatoon berries (if using frozen
berries, they must be completely
thawed and excess moisture removed)
¾ cup (175 mL) flour
½ cup (125 mL) granulated sugar
½ cup (125 mL) packed brown sugar
¾ tsp (4 mL) cinnamon
¼ tsp (1 mL) nutmeg
pinch salt
½ cup (125 mL) cold butter

1. Add berries to buttered 10- x 6-inch (3 L) baking dish.
2. In bowl, mix together flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt. Using pastry blender or two knives, cut in butter until mixture is in coarse crumbs.
3. Sprinkle flour mixture evenly over berries. Bake in 350° F (180°C) oven for 40 minutes, or until  topping is golden brown. Serve warm with whipped cream or  ice cream.

One of the best producers of saskatoon berries is Prairie Berries, the largest saskatoon berry grower in the world, owned by Sandra and Ken Purdy. You’ll be able to find Prairie Berries on our website.

Click here to print, save or share this Saskatoon Berry Crisp recipe.

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Crispy Artichoke Cakes with Dill Tartar Sauce

These vegetarian cakes are definitely something your guests will be talking about around the dinner table. They’re light, tasty and so similar in look and texture to typical crab cakes that we think you’ll have a hard time convincing people they’re made of artichokes!

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 10 cakes



For the dill tartar sauce:
? cup vegan mayonnaise
3 tsp horseradish
1 Tbsp lemon juice
1 Tbsp finely chopped fresh dill
¼ tsp ground pepper

For the cakes:
2 cups marinated artichoke hearts
¼ cup finely chopped shallot
½ cup finely chopped celery
2 Tbsp liquid from marinated artichokes
1 tsp lemon juice
½ cup chickpea flour
2 tsp coconut sugar
1 tsp old bay seasoning
¼ tsp ground pepper
¼ tsp sea salt

For the batter:
¼ cup chickpea flour
1 cup multigrain bread crumbs
½ cup almond milk
1 ½ cups vegetable oil (for frying)

1. In a small mixing bowl stir together all the ingredients for the tartar sauce until well combined. Refrigerate until ready to serve the vegetarian cakes.
2. Drain the marinated artichokes, reserving 2 Tbsp of the liquid to use in the mix.
3. Finely chop the artichoke hearts and add to a large mixing bowl with the remaining ingredients for the vegetarian cakes. Combine well with a fork.
4. Heat 1 ½ cups of vegetable oil in a large iron skillet to 350-375°F.
5. Set up a dredging station. Add chickpea flour to a wide shallow dish, use another shallow dish for the breadcrumbs, and a bowl for the almond milk.
6. Take ¼ cup of the artichoke mixture and form a round thick patty with your hands.
7. Place the vegetarian cake in the chickpea flour and coat all sides evenly. Quickly submerge in almond milk and remove it from the liquid, then place in breadcrumbs. Using your hands cover the vegetarian cake in breadcrumbs ensuring to get all sides well coated, and then lightly shake off excess. Batter 2-3 at a time right before frying.
9. Delicately place 2-3 breaded vegetarian cakes in hot oil at once, depending on the size of your pan. Fry for 3-4 minutes until golden brown, flipping halfway through.
10. Remove the vegetarian cakes from the frying pan and place onto a plate covered with paper towel to absorb any excess oil.
11. Serve immediately with horseradish dill tartar sauce. Leftovers can be heated over medium heat in a pan that’s lightly coated with vegetable oil.

See more from hot for food on their YouTube channel.

Healthy Overnight Oats with In-Season Peaches

Overnight oats is something you can make mindlessly, quickly and create so many variations that your daily breakfasts will never get boring. Using frozen fruit is the best because you can just throw it in with the oats the night before and it will melt in nicely by morning.


Makes: 2 servings

1 cup rolled oats
1 cup almond milk (or other non-dairy milk)
1/2 tsp cinnamon
1/4 tsp ginger
Pinch sea salt
1/3 cup pecans, finely chopped
1 cup frozen peach slices, chopped (or 2 peaches sliced and chopped)
2 Tbsp + 1 tsp maple syrup
Note: 2 x 8 oz jars was used for this recipe.


1. Make this the night before. In a mixing bowl combine oats, almond milk, cinnamon, ginger, and sea salt. Stir to combine well.
2. In each jar place 1/4 cup of the oat mixture in the bottom . Then 1/4 cup of chopped peaches as a layer, half of the remaining pecans on top of the peaches. Then drizzle 1 Tbsp of maple syrup on top of the pecans. And lastly, take half of the remaining oat mixture and pour on top. Note: Leave about 1 Tbsp of pecans and 1/2 cup of chopped peaches aside for the topping in the morning.
3. Place lid on the jars and refrigerate overnight.
4. In the morning top each jar with 1/4 cup of chopped peaches, about half a Tbsp of pecans, and another 1/2 tsp drizzle of maple syrup if desired.

See more from hot for food on their YouTube channel.

Quick and Easy Kimchi Fried Rice

Kimchi, that gorgeously-pungent, Korean fermented cabbage condiment that’s ridiculously satisfying and so addictive to eat. Thanks to the palate-crushing combo of spicy and sour and just the right amount of crunch, you’ll be looking for ways to add it to just about everything.

In this dish, I take advantage of all that built-in flavour to create a hearty bowl of fried rice that requires almost no added seasonings. With just a few fresh garnishes, leftover rice gets an umami-flavoured adrenaline shot.

Here, I’ve made it two ways. With a sunny egg that’s fried in sesame oil until crispy, and with a quick fry-up of ground chicken infused with garlic and ginger.


3 cups leftover steamed rice (3 cups), or freshly made rice, completely cooled
1 cup chopped kimchi
2-3 Tbsp Korean red pepper paste (gochujang)
3 tsp sesame oil
1 tsp vegetable oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

1. In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about one minute.
2. Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.
3. Top with chopped green onion, seaweed and sesame seeds to taste.


Kimchi Fried Rice with a Sesame Fried Egg

4 eggs
2 Tbsp toasted sesame oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

1. Heat the oil in a pan and fry eggs one at a time until desired doneness. Remove from heat.
2. Place fried egg over kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.


Kimchi Fried Rice with Ginger Chicken

1 pound ground chicken
3 Tbsp vegetable oil, divided
2 large garlic cloves, minced
1 Tbsp fresh ginger, minced
2 shallots, minced

1. Place garlic, ginger and shallots with 1 Tbsp vegetable in a blender and mix until chopped but still chunky.
2. Heat remaining oil in a large skillet and fry garlic/ginger mixture until fragrant, about 1 minute.
3. Add ground chicken and cook, breaking up chicken with the back of a wooden spoon and cook until browned, about 12-15 minutes.
4. Add chicken to kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

New Cooking Shows Coming This Fall from Anna Olson, Giada De Laurentiis and More

Sit back, relax and watch your favourite Food Network Canada chefs while they teach you new tricks, tips and top-notch recipes with our delicious fall show lineup!


If you’ve got a sweet tooth and love to bake, then you’re going to love this! Everyone’s favourite baking expert is back with season 2 of Bake with Anna Olson, premiering Sunday, September 6 at 12 pm ET with two new episodes. This season, adorb chef Anna Olson shares more decadent recipes and insider tricks — from how to make the perfect crème caramel to what to do if chocolate seizes — and invites viewers into her kitchen to learn all the necessary baking skills and techniques. Along with brand new tried and true recipes, you can find Anna’s exclusive tips and tricks all season long on the show website.


If you’re looking to fulfill your comfort food fix, Ree Drummond creates more quick and easy favourites with the season premiere of The Pioneer Woman on Saturday, September 5 with back-to-back episodes starting at 12 pm ET. Then on Sunday, September 6th at 11:30 am ET, Damaris Phillips brings us more classic southern cuisine with the season premiere of Southern at Heart.


Loving mother of six (and grandmother to 13!), Nancy Fuller, dishes up more farm fresh meals with the season premiere of Farmhouse Rules on Saturday, September 5 with back-to-back episodes beginning at 11 am ET.


Catch Giada De Laurentiis in the series premiere of Giada in Italy on Sunday, September 6 at 11 am ET as she returns to her birth place where she visits friends and family, and experiments with the flavours that inspired her culinary journey. And don’t miss more tasty Italian eats with the season premiere of David Rocco’s Dolce Vita on Sunday, September 6 with back-to-back episodes beginning at 10 am ET; he uses fresh seasonal ingredients and creates simple dishes any home cook can master.


TV star and best-selling cookbook author Valerie Bertinelli will show you what food she whips up for friends, family and celebrity neighbours — check out the series premiere of Valerie’s Home Cooking on Saturday, September 5 at 10:30 am ET for dinner party ideas and classic family recipes. For more delicious down-home recipes, don’t miss the series premiere of Daphne Dishes on Saturday, September 5 at 10 am ET, where mom, wife and home cook Daphne Brogdon prepares simple recipes to bring the whole family together.


All the recipes from our new cooking shows will be posted online along with full episodes.  Find all our show websites here.