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January 15, 2018

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If you are located in Thornhill, or nearby areas in Toronto or the GTA, and are ready to take charge of your health, call (416) 230-3383 today for an appointment
with Elizabeth Zemelman, Registered Dietitian.

Happy new year ! Hope you are enjoying time with l

Happy new year ! Hope you are enjoying time with loved ones ❤️.
Here’s a recap of 2023 in 14 seconds. This year, I did some of my favourite things : spent time with my family, some great travel, some of the most incredible snorkeling ( one of our best moments -swimming with sharks in the open ocean !), and cooked up a storm of healthy, delicious meals 😁.
I wish you all love and peace ☮️ and may the world have a peaceful 2024.

Cheers to 2024!

Thank you for following along and being here ! I hope I’ve inspired some of you in your healthy eating and healthy lifestyle journey !

#2023recap #dietitiantips #dietitianslife #cheersto2024 #2023moments #travelgirl #healthylifestyle #healthyfood #colorfulfood #traveladdict #healthyhabits

Seasoned & Roasted Cauliflower Steaks * 1 medium

Seasoned & Roasted Cauliflower Steaks

* 1 medium head of cauliflower
* 3 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon smoked paprika
* 1/2 teaspoon cumin
* 1/2 teaspoon coriander
* Salt and black pepper to taste
* Fresh parsley, chopped (for garnish)
Instructions:
* Preheat your oven to 425°F (220°C).
* Remove the outer leaves from the cauliflower and trim the stem, leaving the core intact. Place the cauliflower head upright on a cutting board.
* Slice the cauliflower into 1-inch thick steaks, starting from the center of the cauliflower. You should be able to get 2-3 good-sized steaks from one head.
* In a small bowl, mix together olive oil, garlic powder, smoked paprika, cumin, coriander, salt, and black pepper to create a seasoning blend.
* Brush both sides of each cauliflower steak with the seasoning mixture, ensuring they are well-coated.
* Place the cauliflower steaks on a baking sheet lined with parchment paper.
* Roast in the preheated oven for 25-30 minutes, flipping the steaks halfway through, until they are golden brown and tender.
* Enjoy !

#newrecipe #healthyrecipe #veggierecipe #recipeshare #mealideas #healthymeals #veganfood #recipeideas #recipeoftheday #healthyfood #healthylifestyle #eatbetternotless

Here are some work lunch ideas ! I know many of us

Here are some work lunch ideas ! I know many of us struggle with work lunches. My tip is to try and base your dinners around what you can bring to work the next day. For example, if you are making a batch of chickpea pasta, you can save a portion to mage a cold pasta salad if you out don’t have access to a microwave at work. Or, you can just simply cook enough to take leftovers ! If you are cooking rice, you can add ingredients to turn it into a deconstructed sushi bowl. A little bit of pre planning goes along long way 😁. Most importantly, take time for lunch to avoid getting to the point of extreme hunger! #worklunch #lunchideas #easylunches #lunchtime #healthylunch #lunchbreak #lunchboxideas #eatlunch #eatbetternotless #dietitianapproved #weightlossjourney #healthyeats #healthylunchideas #healthymealideas

I created this kohlrabi salad because it’s a gre

I created this kohlrabi salad because it’s a great veggie that in my opinion, is under used ! Kohlrabi is very high in vitamin C, a great source of fiber and anthocyanins, isothiocyanates, and glucosinolates.

Kohlrabi Matchstick and Salmon Poke Salad (serves 5)

Ingredients:
* 2 medium-large kohlrabi bulbs ( about 5” diameter), peeled and cut into matchsticks
* 2 carrots peeled and cut into matchsticks
* 1/2 red onion, thinly sliced
* 1/4 cup fresh cilantro, chopped
* 1/4 cup cashews, chopped
* Juice of 2 limes
* 2 tbsp olive oil
* 1.5 tbsp honey
* 1 tbsp apple cider vinegar
* 1/2 tsp each salt and pepper to taste
* 1 lb of sushi grade salmon, cut in 1/2”cubes ( or you can use pre-seasoned DOM salmon; if using pre-seasoned, then skip following step for sushi marinade)

For 1 lb of sushi grade salmon, combine the following marinade with the sushi.
* 2 Tbsp soy sauce
* 1.5 Tbsp rice vinegar
* 1.5 Tbsp sesame oil

Instructions:
* Start by preparing the kohlrabi and carrot. Peel them and then cut them into matchsticks using a mandolin slicer or food processor. ( I use a food processor for speed)
* In a large mixing bowl, combine the kohlrabi matchsticks, carrot matchsticks, and thinly sliced red onion.
* In a small bowl, whisk together the lime juice, olive oil, honey, apple cider vinegar, salt, and pepper to create the dressing.
* Pour the dressing over the vegetables in the large bowl and toss to coat them evenly.
* Add the seasoned salmon poke cubes to the salad
* Add the chopped cilantro to the salad and toss again to distribute the cilantro throughout.
* Finally, sprinkle the chopped cashews on top
* Taste and adjust the seasoning if needed with more salt, pepper, or lime juice.
* Serve immediately and enjoy !

#newrecipe #healthyrecipe # #saladrecipe #recipeoftheday #recipeshare #lunchrecipes #recipeideas #recipeidea #easyrecipe #eatyourveggies #eatbetternotless #eatbetterfeelbetter #eatveggies #eattherainbow #dietitianeats #dietitianapproved

This is a spin on my summer harvest salad 🥗, bu

This is a spin on my summer harvest salad 🥗, but with protein added and a delicious pesto sauce !

First make the pesto :
Blend the following h ingredients in a food processor or mini chopper.
-1/3 cup sunflower seeds, lightly toasted
-2 cups basil
-2 tbsp nutritional yeast, optional
-4 cloves garlic
-3 tbsp olive oil
-2 tbsp lemon juice
-1 tbsp water
Combine about 1/2 the peas to sauce with 1 can of chickpeas. Save the rest of the pesto for another meal. I like to freeze it to use for next time.

Combine the following ingredients in a bowl and add the pesto chickpeas on top. Toss and serve !

* 4 cups grilled corn, or frozen corn
* 4 cups romaine lettuce
* 1 cup cherry tomatoes, halved
* 1 cup cucumber, diced
* 1/4-1/2 cup red onion, diced small
* handful fresh basil, chopped
* juice of half a lemon
* 1 cloves garlic, crushed
* 2 TBSP extra virgin olive oil
* 1/2 tsp salt 1/8 tsp pepper
Enjoy !

#newrecipe #healthyrecipe #saladrecipe #lunchrecipe #easyrecipe #saladbowl #recipeshare #recipeshare #eathealthy #eattherainbow #eatyourveggies #eatbetternotless #healthandwellness

New dressing recipe below ! Here’s my pretty sa

New dressing recipe below ! Here’s my pretty salad from some of the veggies I grew in my garden this summer.
If you follow my stories, you might know I’m a little obsessed with my garden and eating the rainbow 🌈 😁.
This is definitely an example of what I keep trying to promote : EAT THE RAINBOW 🌈

Here are some of the numerous benefits :
* Nutrient diversity
* Antioxidants and disease prevention
* Heart health
* Digestive health
* Eye health
* Immune system support
* Weight management
* Mood and brain health
* Gut Health
With so many benefits, let’s load our plates with color !!
Veggies don’t need to be bland ! Pair salads with a delicious dressing ;

Here’s my honey lime dressing recipe :

1/2 cup olive oil
The juice and zest from 1 lime
1 Clove garlic, minced
2 tbsp honey
1/4 tsp each salt and pepper

#salads #Newrecipe #healthyeats #saladrecipe #healthyrecipe #easyrecipe #recipeshare #healthyrecipes #veggiegardening #beautifulsalad #healthyfoodporn #healthyfoods #deliciousfood #nourish #easyrecipes #recipesfordinner #todayfood #prettyfood #beautifulfoods #foodphotography #healthyfoodshare #healthylifestyle #dietitianapproved #eatbetternotless #saladrecipe
#beautifulfood #foodporn #gardentotable

This recipe is easy and delicious! Broccoli sala

This recipe is easy and delicious!

Broccoli salad with tahini dressing
2 heads of broccoli, chopped
3 tbsp Olive oil
1/2 tsp Salt
1 can Chickpeas
1/2 cup Red onion

Tahini dressing
1/4 cup Tahini
3 tbsp Lemon juice or juice of 1 lemon
3-5 tbsp Water, to thin
2 tbsp Maple syrup
1 clove Garlic
Salt, pinch
Pepper, to taste

1/4 cup Pumpkin seeds
1/4 cup Pomegranate

Method
1. Cut broccoli into bite size florets. Add 1 can chickpeas. Place in a bowl and add olive oil and salt. Toss to combine. Place the broccoli and chickpeas on a lined baking sheet (or 2). Place in the oven at 400f until the broccoli is slightly charred in some places. About 30 minutes.
2. In the mean time, chop the red onion and place into a large bowl ( you can use the bowl that you used from mixing the broccoli ).
3. Combine all ingredients for the dressing and whisk.
4. When broccoli and chickpeas are ready, remove from the oven. Let cool. Add to the chopped red onion. Add the dressing. Top with pumpkin seeds and pomegranate. Enjoy !

#newrecipe #newrecipe #newrecipes #eatbetternotless
#allfoodsfit #weightlossrecipes #eatwelllivewell #volumeeating #weightlosshelp #recipeshare #easyrecipe #healthyrecipe
#recipeideas #recipesharing #saladrecipe #saladideas #eatyourgreens #eatyourveggies #saladlover

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