Archive for the ‘06 Get Healthy’ Category

Autumn Healthy Recipes

Posted on: November 11th, 2016 by Cathy Mendler No Comments

As the cooler days of fall set in, a nice warm bowl of soup appeals to many people. Gimme Some Oven’s Slow Cooker Butternut Squash Soup sounds yummy.

I can’t wait to try The Novice Chef’s Pumpkin Cream Cheese Swirl Muffins. They look delicious!

It’s never too late to make healthier choices!



Cleaning Your Grill

Posted on: October 6th, 2016 by Cathy Mendler No Comments

This month’s post is a little different.

When was the last time you gave your outside cooking grill a thorough cleaning? Check out TipHero‘s easy way to do a messy chore! 

It’s never too late to make healthier choices!

MORE… Healthy Summer Recipes!

Posted on: September 9th, 2016 by Cathy Mendler No Comments

Check out these amazing recipes!

I plan to try all of these very

Creamy Cauliflower Dip

Creamy Cucumber Salad

Blueberry Zucchini Cake with Lemon Buttercream

Enjoy all of the fruits and vegetables available at this time of the year. Support your local farmers!

For more recipes, check out our GET HEALTHY archives.

Healthy Summer Recipes!

Posted on: August 4th, 2016 by Cathy Mendler No Comments

Thanks to Dawn Fletcher for sharing her recipe!


  • 1 bunch fresh broccoli (cut into flowerettes)
  • 1 small red onion
  • 8 strips bacon (fried and crumbled)
  • sunflower seeds
  • 1 cup mayonnaise
  • 1/2 cup sugar (we use our No-Sugar Sugar)
  • 1 tbsp vinegar

Mix all ingredients and combine approximately 6 hours before serving.



Nothing’s better than an ice-cold glass of lemonade to quench your thirst on a hot summer day! This recipe (from our archives) was generously provided by Chef Dierre of Never Enough Thyme Catering.

In a water jug combine:

  • 5 lemons squeezed – 2 lemons sliced
  • agave syrup – 1/4 cup OR sugar – 1/2 cup to taste

First, squeeze the lemons into the water jug. Slice the lemon into wedges and place in the jug. Add 1/2 cup of sugar or the agave syrup. Stir well and place in the sunlight for a few hours. (This is where the anticipation comes!) Pour into a glass filled with ice and enjoy!

For more recipes, check out our GET HEALTHY archives.

Strawberries have arrived!

Posted on: June 15th, 2016 by Cathy Mendler No Comments


Strawberries are on store shelves now, and they never seem to be around very long. Support your neighbourhood market and purchase local fresh produce. In Southwestern Ontario, we are very fortunate that our farmers provide us with a tremendous variety of fruits and vegetables throughout the summer.

How are you celebrating Canada Day? Check out Kraft’s Canadian Flag Cake.

For more recipes, check out our GET HEALTHY archives.

Spring Salads

Posted on: June 8th, 2016 by Cathy Mendler No Comments


I couldn’t choose just one spring salad recipe, so I’m sharing the link to You can decide which one you’ll try first!

For more recipes, check out our GET HEALTHY archives.

Yummy Salad!

Posted on: May 6th, 2016 by Cathy Mendler No Comments



                  Pair this yummy salad with a healthy meal!


•    2 tablespoons extra-virgin olive oil
•    1 tablespoon fresh lemon juice
•    2 teaspoons whole-grain mustard
•    coarse salt and ground black pepper
•    1 bulb fennel, cored and thinly sliced, plus 1/4 cup fronds
•    5 radishes, thinly sliced
•    3 tablespoons freshly shaved Parmesan cheese


1. Whisk together oil, lemon juice, and mustard. Season with salt and

2. Toss dressing with fennel bulb and radishes, and adjust seasoning if
necessary. Top with Parmesan and fennel fronds.

For more recipes, check out our GET HEALTHY archives.

Mmm…Healthy Chicken and Leek Pie!

Posted on: March 31st, 2016 by Cathy Mendler No Comments


                       Comfort food doesn’t mean extra calories!


  • 1 large sweet potato cut into chunky chips
  • 4 tsp olive oil
  • 2 chicken breasts, chopped into bite-size chunks
  • 1 leek, finely sliced
  • 1 carrot chopped
  • 225ml low-sodium chicken stock
  • 2 tsp wholegrain mustard
  • 85g light soft cheese
  • 2 tbsp chopped tarragon leaves
  • 2 sheets filo pastry


1. Preheat oven to 400 F.

2. In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp. Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.

3. Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.

For more recipes, check out our GET HEALTHY archives.


Our Newest Healthy Recipe…

Posted on: March 8th, 2016 by Cathy Mendler No Comments


Healthy eating doesn’t need to cost a lot of money OR time!


2 tablespoons minced garlic, divided
1 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rubbed sage
1 (3 1/2-pound) roasting chicken
Cooking spray
12 ounces red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 ounces)
2 tablespoons butter, melted


1. Preheat oven to 400°.

2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into the meaty part of the thigh registers 165°. Let stand 10 minutes. Discard skin.

For more recipes, check out our GET HEALTHY archives.


Homemade Mac & Cheese

Posted on: January 28th, 2016 by Cathy Mendler No Comments


•    3 tablespoons plain dry breadcrumbs
•    1 teaspoon extra virgin olive oil
•    1/4 teaspoon paprika
•    1 16-ounce or 10-ounce package frozen spinach, thawed
•    1 3/4 cups low-fat milk, divided
•    3 tablespoons all-purpose flour
•    2 cups shredded extra-sharp cheddar cheese
•    1 cup low-fat cottage cheese
•    1/8 teaspoon ground nutmeg
•    1/4 teaspoon salt
•    Freshly ground pepper, to taste
•    8 ounces (2 cups) whole-wheat elbow macaroni (or penne)

1.    Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.

2.    Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.

3.    Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in cheddar cheese until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4.    Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.

5.    Bake the casserole until bubbly and golden, 25 to 30 minutes.

For more recipes, check out our GET HEALTHY archives.