Rah Rah Rice Cakes!

I said that I would post any products that I found and were worthy of sharing. It's not often that I do find a food in a package that I deem wicked awesome.

Now I know rice cakes are a cliche. People assume that's all that "healthy people" eat. Rice cakes are a snack! End of story. But not all rice cakes are good for you. Most of them are made with white rice and badly grown rice at that. Most commercial products use the crappiest rice for rice cakes. Don't even get me started on the caramel flavoured ones!!??

The thing with me and rice cakes is I like them but they're just ok. That was until I met these bad boys...



The ones I love are the WILD RICE but the Brown Rice are great too. I see that they have flavoured ones too, which I haven't tried nor would I recommend but that's just me...I would suggest spreading some apple butter on a plain one instead. They are the most intensely flavoured rice cakes I've ever had. They claim to have twice the amount of rice as other cakes.

The company has been doing what they refer to as "eco-farming" for years ("before organic was fashionable"). "

We believe a healthy soil will produce healthy food. We believe the soil is living, and as such needs to be fed and cared for,"

. It would seem that some of the products are certified organic and some are "eco-farmed", which means they still follow the principals of organic practice which includes the exclusion of any GMO's.

Anyways, they are made by these guys...I think I trust them.




Oh and stay tuned for this weeks debut of ASK THE NUTRITIONISTA.

Take care,

The Nutritionista

Serious Bloggers Block

I apologize for not keeping up with my posts. I want ya'll to keep checking and not to give up on me!!! I have no excuse, other than...I'm blocked.

Maybe it's the weather, yeah that's it. Whatever it is, I am left with no choice but to try a new approach.
I am starting an ASK THE NUTRITIONISTA column.

Maybe that way I can have atleast one constant weekly post that is answering your queries. So, if you have a burning question that you need to ask, now is your chance. Please keep them food related...anything to do with nutrition, food or cooking - I will do my best to answer. Email your questions to: info@thenutritionista.ca



In the meantime, I am working on some recipes and they will be posted soon. Spring is coming, it has to be!! Warmer weather means better produce and better produce means me going to the market and me going to the market means fun things to post about.

Oh! I am also working on two very exciting workshops. CLEANSING 101 for women and EVERYTHING YOU WANTED TO KNOW ABOUT REUSABLE MENSTRUAL PRODUCTS BUT WERE AFRAID TO ASK. Anyone in the Toronto area that is interested in attending, please email me.

Last Minute Mushroom Caps

It's Easter Saturday and friends that weren't going to come for dinner have now decided they are. Now to make something easy and quick!

This recipe was originally given to me by the queen of all hostesses, my mom. I've altered it slightly but all the basic principals are still there. I have served these babies at many a party and they are always a hit.



What you need:
about 15 large button mushrooms (or more if you expecting more people)
about 1/2 cup broccoli (finely chopped)
1 tbsp flax seeds, ground
salt and pepper
goat cheese or any kind of cheese really (optional)
olive oil
salt and pepper

Find the largest button mushrooms that you can. Clean them with a damp paper towel and pop the stems off. Save the stems in a bowl (for later).

Place caps hole side down on a cookie sheet and bake for about 20 minutes at 350.

Meanwhile finely chop stems. You won't need them all, I'd say about a cup's worth. Saute the stems in a bit of olive oil for about 2 minutes. Then add broccoli and continue sauteing until tender. Add flax seeds and salt and pepper. Everything should combine nicely, if not add more flax. turn heat off.

Take your caps out of the oven (they are supposed to be wet but need to be dried.) Place them on paper towel or something that will get the moisture off. Turn them hole side up and fill with your stem/broccoli mixture. Top with cheese of desired and bake for 15-20 minutes at 350.

Take care,
The Nutritionista