Like me, if you’re someone who enjoys anything and everything food related, we shouldn’t have to feel guilty about it, right? Right. But, as much as I love my food, it does mean that I have to try and maintain a balanced diet and eat as healthy as I can. This also means that with all the savoury foods, I enjoy, I have to keep physically active and fit.

The winters can reach extreme temperatures where we are which sometimes means it’s advised that we don’t leave our homes. This then becomes an easy excuse (if ever I needed one) to not go walking or to a fitness class. Well now I actually don’t have an excuse because it’s recently dawned that I can bring the gym to me. Ok well not a gym exactly, but definitely part of it. In this case, I have been thinking of investing in a treadmill to keep me active during the cold nights. Not knowing the first thing about treadmills or where to even start looking to purchase one I came across a website that has been a great resource, providing in-depth reviews and information they from experienced treadmill buyers. What’s great for fellow food lovers is that Treadmillreviews offers information to help us understand the numbers that make up our bodies, and helps to calculate the figures in helping to lose weight! There’s also a section on the website where you can answer a few questions and it will work out which treadmill is best suited to you. How cool is that?!

With that all said and in mind, I thought that if I’m to make changes to my body, it needs to start with my diet. To begin with, my diet isn’t bad, but like anything there’s always room for improvement. I started doing some research on “healthy eating,” although that didn’t prove to be much help because it only showed me what I already knew; eat your fruit and veg, drink more water, cut out junk food, and so forth. What I was really looking for was some in-depth information that was going to make me want to drink a kale and spinach smoothie in the mornings and be satisfied with a chicken breast for lunch, something inspiring and motivating. That’s when I came across this Super Salads blog post.

At first thought, a salad can seem boring. However, after doing some research into super salads I found that boring is the last thing they are and it is the perfect way of staying fit and eating healthy, but tasty food. Nutritional, great for detoxing, tastes fantastic and benefits your body. Of course, you still need to be wary of the ingredients you’re mixing together in a salad, but with the endless options and choices, lettuce has never tasted so good!

What I have learned is that working out actually makes me want to keep healthy eating. And healthy eating is doing so much not just for my body, but my skin, my mood and overall lifestyle.

These gorgeous photos are from my niece and Goddaughter’s Joyful Vitality Facebook page. Check it out and then “like” it.

Kath’s quote: “We have said how necessary it is that in the composure of a sallet (salad), every plant should come in to bear its part, without being overpower’d by some herb of a stronger taste, so as to endanger the native sapor and virtue of the rest; but fall into their places, like the notes in music, in which there should be nothing harsh or grating: And though admitting some discords (to distinguish and illustrate the rest) striking in all the more sprightly, and sometimes gentler notes, reconcile all dissonances, and melt them into an agreeable composition.”
-John Evelyn, ‘Acetaria: A Discourse of Sallets’ (1699)

Live simply, laugh often, love deeply.

In the same manner that some of you (including my D) may have a sweet tooth, I have a rich savoury tooth. I crave foods like creamy cheese, seafood and grilled meats. This makes my regular sojourns to The Keg for lunch,  bit of a challenge. Not that they do not have items that foot the bill on their lunch menu. Au contrare, they have too many for me to a timely decision!

On this particular day my lunch mates made savoury choices too: one selecting an appetizer for his lunch of bacon-wrapped scallops and the other, a half of a prime rib sandwich with a cup of the soup of the day. They were settled in to enjoy their satisfying lunches, while I tucked into mine.

What could be more decadent than Lobster Mac and cheese? The casserole arrived still bubbling from the oven. I moved the succulent lobster pieces aside to save them for my last bites while I took mini tastes (to make the treat last that much longer) of the perfectly prepared pasta, bechamel sauce and sharp cheddar cheese. The lobster held its own against the other rich ingredients and I was perfectly satisfied. Well, almost. I had been thinking that a little drizzle of truffle oil that reminded of a chef’s special I had tasted at The Keg some months before, would have been the perfect savoury taste. See? I am obsessed!

Lunch this day, reflected my day to day philosophy. Life’s short, eat a rich casserole first.

Kath’s quote: “Eat, drink and be merry, for tomorrow we diet.” -author unknown

Live simply, laugh often, love deeply.

At the request of another Islaholic, here is the recipe for Barbeque Fish. It was provided by Patsi Hendricks of Villa Amistad in the cookbook entitled Cocina Islena-a fundraising initiative for PEACE Isla Mujeres.

In the Yucatan, this very typical way to serve fresh fish dates back to the very early Maya.  On Isla, it is served at many beach restaurants, as well as other restaurants that serve local food. Tikin Xic (pronounced teek-in-sheek) is usually cooked on an outdoor wood grill. In Mexico the fish is served with the head, tail and spine intact!

1 grouper or equally firm fleshed fish, about 2 1/2 pounds cleaned, head, tail and spine removed, split down the middle to lie flat
3 ounces (1 package) achiote paste
1/3 cup bitter orange juice, or: mix sweet orange juice (3 oranges) and white vinegar half and half
1 small poblano or green pepper, seeded and cut into rings
1 guajillo chili, seeded and sliced into thin strips lengthwise (any mild chili could substitute)
1 medium tomato, sliced into thin rounds
1 small purple onion, sliced into rings
1 teaspoon dried oregano leaves
4 ounces beer
1 1/2 tablespoons olive oil
1 banana leaf, softened over a flame (if this is unavailable use foil)

Wash the grouper, pat it dry with paper towels and salt and pepper it. Mix the achiote paste and bitter orange juice, spread the mixture over the fish, and let it marinate for 3 hours.

Place the fish on the softened banana leaf and arrange the bell pepper, chili, tomato and onion slices on the fish; sprinkle with oregano, olive oil and beer.

Wrap the banana leaf or foil around the fish and place it in an oblong baking dish. Bake in a 350 degree oven for approximately 40 minutes, or until it is cooked through. Can be grilled. Be careful to not overcook the fish. If using a smaller amount of fish, shorten the cooking time.

Serves 6.

Kath’s quote: That outdoor grilling is a manly pursuit has long been beyond question. If this wasn’t firmly understood, you’d never get grown men to put on those aprons with pictures of dancing wienies and things on the front…”-William Geist

Live simply, laugh often, love deeply.

A friend, who is a long time and proud North End resident, once told me about a pool hall with food so delectable that Winnipeg businessmen would hold their breakfast meetings in the booths set along one wall of the hall. If they managed to snag the perfect table, they could keep a watchful eye on their Mercedes or BMW parked in the lot across Selkirk Ave. Perhaps this custom has changed because today’s regular clientele, appear to have long retired from the life of commerce.

It was my very first visit to Eddy’s Place, 669 Selkirk Ave., so I needed some time to take in my surroundings of orange acrylic tables, patterned carpets, wood walls, moose antlers and a beer-can fishing rod, before I could peruse the extensive menu.  I very much wanted to sample the Kubby and Perogies but my lunch date was hesitant, indicating that few restaurants can prepare them as carefully as they are served in Winnipeg homes. She shared her secret, that they should first be boiled and set aside (my Mom would drizzle melted butter in between the layers ) and then be pan-fried just before eating, with a smidgeon of water in the pan to keep the dough tender and moist.

Eddy’s perogies came very close, but perhaps could have benefitted from the “secret” ingredient. Our server indicated that they are made especially for the restaurant by a local lady. The accompanying sautéed onions were lovely. The specifics of the cheese when mixed with the potato stuffing were difficult to determine, I am not sure what “North End perogy making experts” use, but my Mom swore by the inclusion of Velveeta cheese.

The generous cuts of kielbasa were fried on the grill and were fine enough. I prefer the course (chunky) variety that you can source from the many amazing butcher shops that still dot the city. A “ring” of the delicacy ensures a natural casing, whereby we detected that this offering was from a coil.  No wonder, as the best kielbasa rings are a very dear price.

The hand cut fries that accompanied the Rueben that we were also sharing, were delicious on their own and elevated with the grated marble cheese and homemade chili that was the feature on this day. The Rueben was sensational including a smear of mustard in addition to the traditional ingredients.  I teased the waitress by stating that the best Rueben in the city is still found at Luda, knowing that there has been a long-standing history between the two restaurants.

If you plan on visiting over the summer, note that they are closed Saturdays from May Long until Labour Day.

Kath’s quote: “Square meals, not adventurous ones, are what you should seek.”-Bryan Miller (NY Times Restaurant Critic)

Live simply, laugh often, love deeply.

Not surprisingly, we being foodies typically surround ourselves with like minded friends. Our circles are not posh food snobs but people who appreciate quality food at an affordable price. Our tastes don’t surround foie gras and truffle oil but new and sparkling tastes in a comfortable environment. Many of our adult friends are willing to take food explorations with us but few include their four children in the process. We knew a couple of attributes about the amazing children of our wonderful friends Rebecca and Orion. For example, on the day that their only daughter was baptised, we as her newly instated Godparents were invited to lunch with them. The quirky Falafel Place in Winnipeg was selected where the Ifland brood supped upon baba gnoush, hummus and falafel. On this day, we stayed in the realm of Middle Eastern dining when we arrived at Café Turko in Freemont.

I was enraptured by the splendid colours of the décor and the crafts imported from Turkey.  The locale was originally a Turkish rug shop and a few remained on display along with pashminas, lanterns, pottery and jewelry. I would have loved to have purchased a number of gorgeous little ceramic bowls but knew that my air journey wouldn’t necessarily accommodate my passion for little bowls.

Consistent with the lavish colours of the shop was the food itself. I had been struck by the colourful spices even before I had walked in the door and then more so once inside.

D started with a Turkish coffee.

Warm pita and rainbow hummus started us all off including the enthusiastic kids. I would have liked to believe that the hummus was made of rainbows but in fact it was a quartet of beet, yam, spinach and traditional hummus. We were struck with our adventurous foodie back home, the Wee One who loves hummus and plain Balkan yoghurt so much that she has concocted her own words to request “hummy” and dodurt”.

Each of the kids had their own favourite, our Goddaughter the beet one because she loves everything pink! I found her a card in her neighbourhood which I purchased for her declaring”Yes I even dream in pink”. The 2^nd eldest son focused in on the spinach, which prompted this Mom to recount the story of Popeye and the eldest, the yam.  Or perhaps not, the eldest is simply the most laid back, accommodating child that we have ever come to love.  I might just have imagined that he loved the yam just because it was the one left.

Two Doner Kebap Pockets were ordered. The homemade tomato sauce, grilled eggplant and yoghurt sauce and crumbled feta cheese were appreciated by both D and Rebecca.

Orion recommended that I try the same dish as him-the Ali Nazik. Spicy chicken was char-grilled and then served upon the same grilled eggplant and yoghurt sauce along with Turkish rice pilaf enhanced with chickpeas and fascinating Turkish spices.

“Ali Nazik” means “made with gentle hands”.

Chef Sureyya is at the helm of the exposed kitchen so it must have been her gentle hands that made our dishes so memorable.

Rebecca purchased a to go treat of Sureyya’s “No Guilt” Baklawa stuffed with walnuts and pistachios and Kataif with Turkish Pistachios. We had these as a late afternoon snack with the family. What a wonderful day.

Kath’s quote (found while searching for quotations about Turkish food): “How to thaw a frozen turkey: “Blow in it’s ear.”-Johnny Carson

Live simply, laugh often, love deeply.