Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Friday, October 18, 2013

Have a Snack By Winning Beanitos and Wholly Guacamole

Everyone in my family enjoys having healthy, delicious snacks in the evening, in between breakfast and lunch or when we watch a movie. During these times we make a choice to eat something healthy and one of our choices are Beanitos paired with Wholly Guacamole or Salsa.


Thursday, October 10, 2013

Win A Amoré Foodie Prize Pack

Amoré is the latest beverage innovation from Earth’s Own. It combines the goodness of diary with the creamy, nutty taste of real roasted almonds. It is a healthy everyday pleasure to boost our daily milk intake. Amoré has an excellent source of calcium, protein, Vitamin D, Vitamin B12 and riboflavin. It contains 50% more calcium per serving than milk. My family and I enjoy this delicious milk that tastes delicious on its own, or with tea, coffee, cereal, in smoothies and more.
Amoré is available in 1.75L original and vanilla flavour cartons. Amoré Almond and Dairy Beverage is available in the refrigerated dairy section at grocery retailers across Canada.  for a retail price of $5.29. Here is a decadent hot chocolate recipe that serves 6. 

Friday, September 13, 2013

Betty Crocker® and Hershey’s® Launch A Sweet for Every Style

Betty Crocker® and Hershey’s® Launch A Sweet for Every Style. Betty Crocker has made life even more delicious with a dozen new baking products launched under a partnership with the Hershey Company. The new lineup offers A Sweet for Every Style’ whether you’re a Choc Star or a Peanut Butta Lova, Betty Crocker and Hershey fans will get to experience a new line of cookie mixes, cupcake mixes and frostings made with the iconic flavours consumers know and love, including Hershey’s®, Reese’s® and Almond Joy®. 

Friday, August 2, 2013

Grilled Snapper in Banana Leaves

This grilled fish in banana leaves recipe from the Seafood book allows the fish to steam in its own moisture and the leaves give a smoked flavour. 

1 red snapper about 3 lbs scaled and gutted
2 to 3 banana leaves
1 tsp sesame oil for the banana leaves
lime wedges to serve

Thursday, July 18, 2013

The Great Food Truck Race


The Great Food Truck Race kicks off season four with a brand-new cast of food truck hopefuls, who hit the road for the longest route in series history (4,181 miles). The exciting culinary challenges that celebrate the country’s national landmarks starts from the Hollywood sign to South Dakota’s Crazy Horse Memorial, to Chicago’s iconic Buckingham Fountain, then to the U.S. Capitol building in Washington D.C.  These competitors are not current food truck operators. They are eight teams of talented cooks with unique concepts and dreams to one day operate their own food truck business. 

The competitors have to demonstrate top-notch cooking abilities and an entrepreneur’s creativity and business skills. Each three-person team is provided a vehicle for the race, but only the grand-prize winner gets to keep their food truck and a $50,000 cash prize to start their business.  

I think Food trucks are fun concept of eating out and trying new food, this is a low cost entryway for aspiring culinary talent to succeed without a traditional restaurant. Watch the show hosted by Tyler Florence, when the seven-episode series premieres on Sunday, August 18th at 9pm ET/PT on Food Network. 

In the season premiere, host Tyler Florence greets the eight teams in Los Angeles under the iconic Hollywood sign, and each team sees their custom-made truck for the first time. For their first challenge, he sends them to Beverly Hills for a contest in upscale sales. Each team can only sell one signature dish on their menu, and the dish must be sold for at least $20 each. Tyler and the teams then head 380 miles north to San Francisco, where the trucks must pick a different signature dish to sell exclusively. The team that earns the least amount with their two signature dishes is sent home. The route then sends the trucks to Portland, Pocatello, Idaho; Rapid City, S.D.; Minneapolis/St. Paul; Chicago, featuring guest stars Mayor Rahm Emanuel and legendary football coach Mike Ditka; and Washington D.C., where the life-changing grand prize is awarded in the season finale.


Disclosure: This is a sponsored post. All rights reserved on the opinion of the written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Tuesday, May 7, 2013

Easy way to prepare a hearty meal with Neal brothers foods

If you are planning a party soon, especially for the upcoming mother's day or victoria day then these delicious products from Neal brothers would make it easy for us to throw a whole meal with minimal work. Their products are made with organic natural ingredients, which are gluten free and have no trans fat, preservatives, artificial flavour or colour. 
The extremely tasty organic tortillas are available in organic blue, organic blue with flax, low fat oven baked and multigrain, which taste fabulous with their salsa. The colourful tortillas chips along with the salsa would make a wonderful appetizer and snack for any gathering or to enjoy anytime. My children and I enjoyed the medium spicy flavourful salsa and my husband enjoyed the extremely spicy habanero salsa. Both these salsas had a different unique kick of spices, which we really enjoy. We haven't had blue corn tortillas before, so we enjoyed the rich colour and flavour of the tortillas.
For my family and I, including a hearty salad is must to complete a meal. I think tossing our salad with the perfectly flavoured salad dressing is very important. We enjoyed the flavour of the toasted sesame salad dressing that is made with all natural ingredients. The flavour in this creamy salad dressing had a delicious taste, it didn't have any overly sharp flavours so everyone in my family enjoyed it. I usually don't like the flavour of rice vinegar in salad dressings, however in this salad dressing I couldn't smell or taste the sharpness of the vinegar because all the flavours in it was well blended. Neal brothers also have delicious flavours of croutons to toss into our salad.
The range of their flavourful pasta sauces such as tomato basil, roasted garlic, and roasted red pepper allows us to easily prepare a meal by just tossing the sauce with our cooked pasta. These pasta sauces are made with natural ingredients. I like having flavourful sauces in my pantry, which allows us to have guilt-free meals even on busy days. 
We also enjoyed their classic BBQ sauce, which we enjoyed with this fried chicken. The balanced delicious flavour in this sauce would become a crowd-pleaser. It would be perfect to include in all BBQs.
1 chicken cleaned and cut
1/2 tbsp chillie powder to preference
1/2 tsp salt
1 tbsp lemon juice
1/2 cup yogurt
1 1/2 cups water
oil to fry about 2" to 3" high or grill in the BBQ

Marinate the chicken with salt, chillie powder, lemon juice and yogurt overnight or for about 2 hours. Let the chicken cook with about 1 cup of water until the chicken is cooked and the water has evaporated. 
Fry the cooked chicken until it is golden in all sides, then remove it out of the oil and toss the chicken with the BBQ sauce. 
OR 
Barbecue the marinated, cooked chicken by applying the sauce all over the chicken and grilling it on the BBQ. Make sure all the sides of the chicken has become golden. Serve it hot.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Tuesday, February 19, 2013

Kashi Blueberry Oat Clusters & Flakes Cereal Giveaway

Kashi Blueberry Oat Clusters Flakes cereal has a healthy taste that makes it a wonderful breakfast.  1 cup of Kashi Blueberry Oat Clusters and Flakes cereal has 45% of daily amount of fibres we need and it helps lower cholesterol.  This cereal is made out of natural ingredients that have crunchy flakes and whole grain oat clusters with sun-ripened blueberries.  I wish the cereal had blueberries that are visible so we can taste it and see it in the cereal :) as my children found it to be deceiving that the box showed blueberries but they didn't see the blueberry pieces.  The cereal doesn't have artificial flavours or colours and it is free of trans fats and low in saturated fat.    
This cereal can be found in most grocery stores and natural food stores across Canada.

Giveaway:
Win your own box and see how it tastes :)  This giveaway is open to people in Canada and ends on March 15th.  Please enter through the rafflecopter below.
Update: The winner is Areta
a Rafflecopter giveaway
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Sunday, February 3, 2013

Almond Biscotti

almond biscotti
1 cup whole almonds skinned
1 1/2 cups flour
1/2 cup vanilla flavoured sugar
1 tsp baking powder
1/2 tsp salt
2 eggs 
4 tbsp unsalted butter melted

Melt the butter in a small pan over low heat until it melts and leave it aside to cool.  

Remove the skin of the almonds by soaking it in warm water for a few minutes and it will come out easily.  Spread the almonds on a baking sheet and bake in a 350F for 5 to 10 minutes until slightly coloured, toss halfway.  Allow the almonds to cool and then chop it coarsely.

Sift the flour with baking powder and salt into a big bowl.  Stir the sugar and chopped almonds into the flour.  In a separate bowl whisk the eggs and melted butter then add it to the flour mixture.  

Use your hands and bring the ingredients together to form a dough. Turn the dough onto a floured work surface and make 2 log shapes each about 8" long.  Place the logs on a baking sheet and bake in the middle rack of a preheated 350F oven for 20 minutes.  

Remove the logs from the oven and cool slightly then transfer it to a cutting board.  Use a serrated knife and then cut the logs diagonally into 1 1/2" to 2" thick slices.  Put the biscotti on a baking sheet and bake for 10 minutes, then flip and bake for another 5 minutes.  

Cool the biscotti on a wire rack to let it harden.  To store keep the biscotti in an airtight container for over a week.

The biscotti can also be frozen, by placing the biscotti on a baking sheet and freeze until it is solid then transfer it to a freezer bag.    

This recipe is from the DK illustrated step-by-step baking book.  I really like this book because of its detailed explanations and photographs. This book gives 80 classic recipes and has about 240 variations for these classics.  We can use the details and step-by-step photographs from the classic recipes to build on different variations.  The book covers a huge range of sweets and savouries such as tarts quiches, pies, breads, cakes, cookies, meringues, soufflés and a variety of party desserts for special occasions.  

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Thursday, December 27, 2012

Brownies with Rice Krispies


Happy Holidays!

These brownies with Rice Krispies are delicious and easy to make.

1 1/2 cups Rice Krispies cereal crushed
1/2 cup vanilla flavoured sugar  
1/4 cup flour
1/8 cup cocoa
pinch salt
pinch baking soda
1/4 cup vegetable oil
2 eggs
1 tbsp milk

Mix crushed cereal, sugar, flour, cocoa, salt and nuts.  Then add oil, eggs and milk.  Mix until combined and then spread evenly in a greased 8" x 8" baking pan.
Bake at 350F for about 15 minutes until a skewer inserted in the centre comes out clean.  Do not over bake.  Cool completely on a wire rack before cutting into squares.  
Store in a tight covered container at room temperature.  This recipe is slightly adapted from this site.

This holiday season Kellogg's Rice Krispies cereal has teamed up withe Lisa Sangeuedolce, a top Canadian cake decorator to create dazzling homemade gift ideas on a tiny budget.  Lisa's signature Kellogg's Rice Krispies cereal holiday ornaments put a fancy twist on Rice Krispies square.  Join Kellogg's on Facebook and see a variety of ideas to make delicious treats.


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Friday, December 7, 2012

Holiday gift packaging ideas and festive coffees from Dunkin Donuts

Dunkin Donuts packaged coffee will have their new gingerbread cookie flavoured coffee and other seasonal varieties of coffees such as pumpkin spice and mocha mint available for a limited time to celebrate this festive season.
Select bags of Dunkin Donuts seasonal coffees include paper gift tags that make it easy for us to take it as hostess gifts or holiday treats.

Dunkin Donuts has partnered with Cindy Hopper, a craft blogger to come up with these creative gift wrapping ideas.
  • Let the gift and wrapping compliment one another. i.e. place a bag on gingerbread cookie coffee from Dunkin Donuts in a cookie jar, or serve Mocha Mint with a favourite chocolate bar.
  • Make packaging playful and add a small toy i.e. jump rope as ribbon or jingle bells to the top of the gift.
  • Use blown up balloons or colourful tissue paper to make it eye-catching when the recipients open their package.
  • Use palin paper and put prints, or use newspaper comics, wallpaper scraps or even pages from an old atlas or map to make a memorable gift wrap.
  • Add fresh flowers, shells, misletoe when wrapping the gifts.
  • Instead of cardboard box use decorative tins, hat boxes or fruit crates.
  • Focus on the gift tag and use items like recipe cards, lugagae tag or coasters to identify the gift recipients.
Disclosure: This is a sponsored post.  All rights reserved on opinion of the written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Wednesday, September 26, 2012

Apple spiced donuts

apple spiced donuts
Topped with chocolate glaze or simply rolled in cinnamon, fresh homemade donuts are irresistible.  Donuts are lots of fun and easy to make at home.  It doesn't matter if it is the fluffy yeast style or denser cake variety of donuts that we prefer because this book 150 best donut recipes has a wide selection that we can choose from to make gourmet style donuts.

The book explains in detail about the equipment, common ingredients etc.  The type of ingredients we choose to make our donuts is quite important as it makes all the difference in making good donuts.  The author explains why it is important to use the correct ingredients such as 1 large egg equals 1/4 cup in volume; it is best to use cream that is 35% whipping cream; store brand butter has added moisture so use brand name butter instead.

All the steps in the book are detailed.  There is a section in the beginning of the book with pictures to show us how to make the variety of donuts i.e. raised, cake-based, baked, filled, fritters, one bite, bow ties and twists.  The book is separated by the types of donuts and has lots of recipes for each of these different types.  The end of the book has delicious icings, glazes and sugars that can be used to create an array of delicious possibilities.

Here is a recipe to make dozen Apple spice donuts.

2 1/2 cups cake flour *
1 cup sugar
2 1/2 tsp baking powder
2 tsp ground cinnamon
1 tsp freshly ground nutmeg
1/2 tsp salt
2 eggs beaten
3/4 cup whole milk
2 tbsp oil
1 tsp vanilla
1 1/2 cup finely chopped apples

* To make cake flour at home: for every 1 cup of all purpose flour I took 2 tbsp of flour away and replaced with 2 tbsp cornstarch.

Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.  In another bowl whisk eggs, milk, oil and vanilla.  Add this wet mixture to the flour mixture with a rubber spatula until incorporated.  Fold in the apples.

Put the batter into a resealable or pastry bag.  It is easier to make the bag sit in a tall glass.  Squeeze the batter to one corner of the bag then cut off the corner about 2 cm wide.  Pipe the batter into the sprayed donut pan and fill about 2/3 with batter so there is enough room for the donuts to rise when it is baking.

Bake in a 325 preheated oven for 10 to 14 minutes.  Let the donuts cool in the pan on a rack for 5 minutes then turn out onto the rack and cool completely before icing or filling.

The recipe is adapted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc.www.robertrose.ca Reprinted with permission.  All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, September 23, 2012

Moroccan Spicy eggplant, tomato and garlic salad

Morocco is a cookery book written by Jeff Koehler.  There are more than 70 Moroccan recipes and awesome pictures in the book.  The rich colourful food pictures are presented beautifully.  The author shares about the landscape, culinary history and ingredients in the beginning of the book.  The content is separated into bread, savoury pastries, soups and legumes, street food, fresh and cooked salad, meats, eggs and poultry, fish and shellfish, couscous, sweets and desserts and drinks.

The book reflects North African cuisine that combines textures, bold flavours, sweet and savoury.  I like how the author describes about buying the food from the souq or market and making, touching and feeling the food when we eat.  The author points out that eating is not an individual experience it is about sharing, equality and sense of community.
Moroccan tables are round as opposed to square so guests can easily take the food and be accommodated.  The food presentation is very important, even when preparing the simplest dish.  I like how the author says "Ainek misanek," which means "your eyes will be your measure" so we have to use our finger and eyes as a guide to decide how long we have to cook, how and when to add the spice to our taste etc.  This is very important when we cook as it makes all the difference.

Spicy eggplant, tomato and garlic salad from the book.
3 eggplants (about 2lbs)
6 garlic cloves unpeeled
1/2 cup olive oil (I reduced the amount of oil to 1/4 cup)
3 tomatoes peeled, seeded and chopped, juices reserved
1/4 tsp sweet paprika
1 pinch cayenne pepper or red pepper flakes
salt
freshly ground black pepper
1 tbsp fresh parsley chopped

Peel some of the eggplant skin and discard.  Quarter the eggplant lengthwise then cut into 1" pieces.
Steam the eggplant and garlic in a double broiler by covering it snugly for about 25 minutes until the eggplant becomes soft.  Remove the garlic and cool.  Squeeze the garlic from the peels and discard the peels.  
In a skillet or sauté pan heat oil, over medium heat and add tomatoes, garlic, paprika, cayenne or red chillie flakes.  Season with salt and pepper.  Cook stirring until the tomatoes become red and pulpy for about 10 minutes.  Stir in the eggplant and cook covered over medium heat, stirring and mashing the ingredients frequently for about 20 minutes.
Garnish with parsley and serve.

Multicultural food festival
Atrium, a one-stop-shopping and office complex located in downtown Toronto, will be hosting “A World of Flavour” multicultural food festival from October 1-5, 2012.  Each day of the festival they will feature amazing deals, free food samples by local retailers and a grand prize draw for $1,000 in Atrium gift cards from the food retailers. On October 4th, Celebrity Chef Rose Riseman will be at Atrium to conduct a two hour internationally inspired cooking demonstration and host a meet and greet after the show.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, August 19, 2012

Sweet snack (murukku)


For the dough
2 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp margarine
water to knead

Knead everything to form a smooth soft firm dough.  Let the dough rest for about 1/2 hour or more.  Dust flour lightly on the board and roll it thin, as much as you can :)  


Then score with a sharp knife horizontally, then diagonally to make individual diamond shapes.  Remove the cut pieces and leave it ready to fry in a lightly flour dusted tray, so it is easy when frying.  
oil to fry about 2" high

Heat the oil in medium high heat.  The oil is ready when the the dough rises quickly to the top and puffs.  If it is getting dark too fast reduce the heat and fry.  Fry the diamond pieces until it become golden brown, it shouldn't not get dark.  
Turn the other side so all sides get evenly golden brown.  
Remove from the oil with a slotted spoon and drain it in a platter with paper towels for it to cool.  
For the syrup
3 tbsp sugar
4-5 tbsp water
1/4 tsp saffron thread
1/4 tsp cardamom ground optional

Combine everything in a big pan and bring to a boil.  When the syrup thickens; one string consistency, remove from heat and add the cooled fried snack to the hot syrup.  


Toss the pan to make sure all the pieces are coated; try not to break the murukku if you are using a utensil to toss.  This step has to be done fast :)  It will become sticky.  
Let the sugar coated murukku cool before storing in an air-tight container.  This will last for more than a week or more, I haven't got a chance to keep it for too long because everyone in our home likes to snack on this murukku.  
Eid Mubarak to everyone celebrating :) 
Calligraphy card I made
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Saturday, August 11, 2012

Salmon burgers, TurboCharged and Julia Child book giveaways


Salmon burgers recipe from the book TurboCharged recipes.

2 salmon fillets skinned and chopped (1 1/2 lbs) I used 1 lb
2 tbsp chopped red onion
1 egg
2 tsp grated lemon rind
2 tbsp lemon juice
1/2 tsp pepper
I added 2 tbsp coriander leaves chopped and 1/4 tsp salt
1 tbsp olive oil
Combine everything except oil.  The book suggests to form 4" patties, however I made 10 mini patties as I served it with small buns.  Chill the formed patties for about 2 hours or more.  
Heat oil in a nonstick skillet over medium high heat.  Cook patties until it is cooked through.  The book suggests 3 minutes per side, however I cooked for a little bit more.  Serve with buns with the topping you prefer.
  

This book TurboCharged recipes has lots of useful information and recipes.  There aren't any pictures so it doesn't look attractive to open and start reading :) 
Most recipes use only a few ingredients.  All the recipes in the book are easy to follow and understand, as the instructions are simple.  We have to figure out about certain methods and change the cooking time to our preference.  

The beginning of the book talks about healthy eating, answers a lot of questions we all have i.e. should we go organic, getting kids to east healthy etc...  The book goes into brief detail about benefits of different vegetable, herbs and spices.
I liked suggestions on how to use a variety of herbs, which is good if we are looking to add new flavour into our daily food i.e. quick fried single sage leaves adds a delicious flavour to cheese. 
The book is separated into sections such as i.e. beverages, dips and dressings, appetizers, soups stews salads, vegetarian, eggs, fish, meats, pulpy and desserts.  This makes it is easy for us to find something we want to make quickly.

Some tips from the book...
  • If the eggs aren't organic we should skip them.  Organic eggs have 1:1 ratio of omega 3 and 6 fatty acids.  Commercial eggs have 19 times more omega 6 than omega 3, which is unhealthy.  
  • The book gives a list of produce that we don't have to worry if it is organic or not.
  • It is important for us to read food labels.  Did you know if the ingredients are listed as one of the first ingredients then that is the main one?  
  • The book has a list of other names that sugar is presented on labels that we maybe unaware of i.e. agave, brown rice syrup, cane syrup, cornstarch, corn syrup, dextrose, fructose, lactose, sorghum, rock sugar, pulled sugar, treacle etc.  
  • The book lists the terms in the ingredient list that signals the presence of MSG under names such as autolyzed yeast, calcium caseinate, gelatine, glumate, glutamic acid, hydrolyzed corn gluten, mono potassium glumate, sodium caseinate, textured protein, hydrolyzed protein (wheat/soy/vegetable protein)
  • Store bought dressings have lots of additives.
  • It is better to keep separate cutting boards.  We can keep our cutting boards sanitized by washing with 1 tsp chlorine bleach mixed with 1 quart of water.  Dip and dry.  
  • To quickly bake potatoes boil first for about 10 to 15 minutes then bake or grill. 
  • Steam cook with minimal oil and water.
Check out more about health on their site.  This book is available online and amazon.

Giveaway:  If you would like to win this book please leave a comment on this post.  The giveaway ends on August 25th open to people in Canada and US.
Update: The winner is Sanoli

Many of you may know about the JC100 event that started in May where bloggers participated by making specially chosen recipes from Julia Child.  I participated in the 2nd week of the event by making chocolate mousse.
Giveaway: To celebrate the 100th birthday of Julia Child on August 15, 2012 I am hosting a giveaway for someone in Toronto (due to postage) to win a copy of this Dearie: The remarkable life of Julia Child a biography by Bob Spitz.  Please leave a comment on this post or email me before August 25th if you would like to win this book.  
Update: The winners are Asiya and Cheryl

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, July 19, 2012

Middle Eastern cuisine and Share Your Simple Contest

Using the pre made sauce from Saha helps us make delicious tasting Middle Eastern dishes. I used the Saha middle eastern marinate and sauce to enjoy a variety of meals. I marinated this beef using the Saha shawarma marinate and baked it following the instruction on the bottle.  We enjoyed it in wraps.
The shish taouk sauce from Saha is made with a combination of onion, tomatoes, aromatic spices originated from Turkey and Lebanon.  This tangy sauce combined with yogurt is used to marinate and grill chicken on skewers.  I marinated chicken and mushrooms with this sauce and grilled in the bbq.  The unused sauce stays well in the fridge so we don't have to use it in right away. If you would like to try the sauces/marinates it is available at these retailers and online, which is shipped within Canada and US.

Share Your Simple tips at R.W. Knudsen Family® contest to win one of three $4500 grand prizes or be one of the 14 bi-weekly winners for sharing their tips to make life more simple. The bi-weekly themes are based on topics like "In the Garden," "Back to school," etc.

The R.W. Knudsen Family philosophy is simple; to make great tasting, all-natural organic beverages without compromising standards. The products don't have added sugar, artificial ingredients or preservatives. They will celebrate this contest in three phases featuring one of the brand's signature products and randomly selecting a winner for one of the grand prizes.
The phases are as stated below:
Simple Summer Season: June 5 – July 30 recognizing the simple joys of summer time with R.W. Knudsen Family Spritzer beverages.

Simple Harvest Season: July 31 – October 8 acknowledging the abundant fall harvest and cooking simply with fruit and R.W. Knudsen Family Just Juice® Juices.
Simple Holiday Season: October 9 – December 17 honoring the importance of simplifying the holidays in order to focus on family and friends and enjoying simple treats like R.W. Knudsen Family sparkling beverages.

This contest is open to legal residents of the 50 United States and D.C., 18 years and older. Promotion subject to complete Official Rules available at www.facebook.com/rwknudsen. Void where prohibited. No purchase necessary.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Tuesday, July 17, 2012

Udi's gluten free food

I had the opportunity to try Udi's gluten free products. It didn't feel any different from the food with gluten that we usually have. My family (including children) enjoyed all the treats and buns without any complaints.

Monday, May 14, 2012

Rubbermaid LunchBlox giveaway

Many people take food to work and school everyday because it is healthier, cheaper and convenient.  Having a container that will accommodate a variety of food makes the job of packing lunch fun and easy. This Rubbermaid LunchBlox is an environmentally friendly option that saves us money and hassle of finding small containers.
There are 2 varieties of LunchBlox kits for sandwich and salad. The boxes and the Blue Ice packs are BPA free.  The containers can be put in the microwave, dishwasher and freezer.  The LunchBlox collection keeps the lunch organized in any type of lunch bag without a hassle as it optimizes space.  The containers carry enough food that is perfectly proportioned for a healthy meal for one person.

The LunchBlox containers have a specially designed Blue Ice pack that fits with the containers to keep the lunch chilled while we are on the go.  The containers keep the food fresh without wilting or spoiling. 
The ease of transporting the containers allows us to take a variety of healthy meals for lunch everyday.
For example in this sandwich kit there is a sandwich container, side container, 2 snack container and a medium Blue Ice pack.
In the salad kit there is a salad base with lid, 1 salad topping tray, 1 dressing container and a Blue Ice pack.

The cost of these Rubbermaid LunchBlox is about $10 to $13.  It is available at Walmart, Loblaws, Home Hardware, London drugs, Co-op and TruServ.  They also have open stock assortments that range from $3 to $8.

This Rubbermaid LunchBlox is a solution for many of us as studies show 83% of people working outside the home take food to work and eat in their office or cubicle.  
44% of people find it hard to fit food storage containers into their lunch box and bag.
Sandwich kit

Giveaway:
If you would like to win 4 kits (2 sandwich kits and 2 salad kits) leave a comment on this post.  The giveaway is open to people in Canada so please say if you are in Canada on the comment to enter the giveaway.  
The giveaway ends on May 20th.  
Please follow my twitter and Facebook so you would know when the winner is announced.  
Update: The winner is prairiesummers

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, March 8, 2012

Zucchini chocolate muffins and Navitas naturals


1 cup grated zucchini
2 eggs
1/2 cup vegetable oil
2 tbsp heavy cream, whipping cream or milk
3/4 cup vanilla flavoured sugar
1 1/2 tbsp cacao powder *
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp each ground spice cinnamon, nutmeg, cloves, cardamom

Beat eggs, sugar, oil then add the cocoa and zucchini.
Stir in the combined flour, baking soda, baking powder, salt and spices. Pour into lightly greased muffin tins filling 2/3rd.
Bake at 350F for 20 to 25 minutes. Remove from pan and cool on wire rack.
This makes 12 muffins.



* I used Cacao from Navitas naturals. Cacao gives a delicious taste. It is unscented, no sugar added healthy product because it has iron, dietary fiber and magnesium.
It can be used in place of chocolate, by placing the same amount.


I also tasted the mulberries sold at Navitas naturals. The flavour is similar to dried figs with a chewy crunch. I haven't had dried mulberries before so this tasted a little different for me; I guess it is a taste to get use to.
It is a healthy snack on its own, and can be used in place of raisins in recipes i.e. granola, pancakes, smoothie and other baked goods.
Mulberries have lots of iron, calcium, vitamin C, protein, and fiber. The Navitas mulberries are organically grown in fertile plains of Turkey. The fruit is shaken off trees and sun dried leaving 15% of moisture content on the mulberries. It is an excellent source of calcium, vitamin C, iron and fiber.


Lucuma is another product sold at Navitas naturals. It is cultivated from places like Peru, Chile and Ecuador. It is a sweetener that has a maple like flavour. Lucuma is used in smoothies and desserts. It has low sugar content and has lots of vitamins and minerals.
Lucuma is made from ripped fruit that is peeled, dehydrated and milled to fine powder.


I also got to try the bite sized blueberry hemp superfood power snack, it had an unusual taste which is not for me :) There are ingredients such as blueberries, maca, chia, camu-camu, sunflower seeds, cashews and lucuma in it.

All Nativas naturals products are raw, kosher, gluten free, vegan and organic. The products are made from wholesome sustainably cultivated ingredients. They have a lot of products available in health food stores, and online so do check their site.

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