The Pure Prairie Eating Plan includes four weeks of complete daily menus, including three meals and three snacks. The plan also includes recipes, weekly grocery lists and cooking tips. The cookbook is a great resource for people wanting a diabetic meal plan or anyone wanting a...Read More
Fresh food, practical menus and a healthy lifestyle
The Pure Prairie Eating Plan includes four weeks of complete daily menus, including three meals and three snacks. The plan also includes recipes, weekly grocery lists and cooking tips. The cookbook is a great resource for people wanting a diabetic meal plan or anyone wanting a healthy menu plan.
The Pure Prairie Eating Plan is now available online and at selected retail outlets.
Click here for the list of locations.
Author Book Presentation and Book Signing: - watch this space for future announcements.
Translating the recommendations about what we should eat from Eating Well with Canada’s Food Guide into practice is sometimes difficult. Taking this into account, we developed the Pure Prairie Eating Plan (PPEP). PPEP can help you enjoy a well-balanced diet while still giving you access to a variety of delicious foods.
Here’s a quote we found interesting: “For people who sit most of the day, their risk of heart attack is about the same as smoking” ~ Martha Grogan, cardiologist, Mayo Clinic” * Many of us spend a big ‘chunk’ of our time at work, and while work time isn’t always sitting time, it did make us pause to think about one of the common challenges related to workplace health. Excellence Canada (formerly the National Quality Institute) recognizes that a healthy workplace is not only good for you, it’s good for business. Healthy Workplace Month is their way of...Read More
It used to be a standing joke at our house – Friday night would come and someone would say “What should we have for dinner?” and I would say “Black Bean Quesadillas”, which always meant Black Bean Chèvre Quesadillas from Bonnie Stern’s Simply Heart Smart Cooking recipe book. It was published over 20 years ago now (!) but the recipes are still amongst our favourites. Even though her website says that it’s out of print, it still seems to be available on Amazon. She also published a whole book of Friday Night Dinners – check it out on her website. Black Bean Quesadillas are...Read More
With the bounty of fall vegetables available in gardens and markets at this time of year, we thought we’d serve up a recipe that takes full advantage of the best of fall flavours. Roasted Vegetable Penne Bake is one of our favourites from the Pure Prairie Eating Plan. It can be made ahead and served with barbecued chicken for quick weeknight dinner and leftovers, if there are any :), are great for lunches the next day. Roasted Vegetable Penne Bake Serves 6 Ingredients: 2 large zucchinis, cut into 1-inch (2.5 cm) pieces 1 medium sweet red pepper, cut into1-inch (2.5 cm) pieces 1 small...Read More
Like making homemade salad dressing, barbecue sauce can be made in minutes and is limited only by your creativity and taste. This recipe is modified from Ly’s Grilled Fire Ribs in The Chez Piggy Cookbook. Chez Piggy (www.chezpiggy.com) is a restaurant in Kingston, Ontario where Cathy once stopped for lunch while driving across Canada with her family. The lunch was so good, she bought the cookbook and the ribs are definitely top of the list for great recipes. We’ve modified the sauce to reduce the sugar. Grilled Pork Ribs with Homemade Barbecue Sauce Serves 4. 450 g (1/2...Read More
At this time of year, when the tomatoes are ripe, both Rhonda and Cathy get out their much-spattered recipe cards for their favorite salsa. By preserving it now, there’s always fresh-tasting salsa on board for eating with taco chips but also to serve as a side for chicken, fish or South American-style beef cuts. While salsa is pretty easy to make and preserve by canning, it’s also great eaten fresh, with or without cooking. Another great thing about salsa is the recipe can be varied to use whatever vegetables you have on hand, and fruit like peaches is also a great base. This...Read More
“Protein is the key to keeping cravings at bay, building lean muscle and dropping those last few pounds. But according to a new review published in Applied Physiology, Nutrition and Metabolism, it’s not just how much protein you eat that’s important: It’s where you get your protein that also matters.” This is the opening statement to a recent article in the Huffington Post. The article goes on to explain that protein is made up of an assortment of amino acids, and each source of protein differs in the amino acid mix. Some amino acids are ‘essential’, in other...Read More
Sweet juicy BC peaches are making their way into the stores these days. They are delicious just as they are, but for an equally healthy and yummy treat, try peach frozen yogurt or frozen yogurt popsicles. They could be made with any fresh seasonal fruit. Freezing the fruit first before blending it with yogurt speeds up the process and makes the end product a bit creamier. We tried frozen strawberry popsicles – they were a hit – as well as frozen peach yogurt. The frozen peach yogurt was a bit soft. Letting it freeze overnight probably would have made it a bit firmer, but it...Read More