Monthly Archives: February 2013
Acne is a chronic disease so profound that it affects almost every one of us at some point in our lives. In Canada alone, there are six million people who’ve suffered from acne. Thankfully board-certified Dermatologist, Dr. Mani Ramen has been one of those six million who’ve suffered from acne.
Watch as Dr. Ramen re-joins Canadian Better Living to discuss the social impact of acne, the importance of seeking treatment and maintaining a proper skincare regimen. See one of Dr. Ramen’s teenage patients take a personal journey toward a life without acne.
Do you enjoy eating fish but are never really sure how to cook it? Or are you the type of person that enjoys the taste and quality of a meal you’d get in a restaurant…at home? High Liner Pan-Sear Traditional Haddock is the fish for you!
Go In the KITCH with savory side dish recipes to pair with these breaded premium fish fillets. Learn how to make blistered grape tomatoes on the vine with a basil drizzle and roasted fingerling potatoes with a harissa dressing. The recipes are easy and enjoyable!
We all strive for healthier lifestyle choices in our daily lives but especially when it comes to the food we eat. We all do our best to be conscious of what we make and how we make it but the real challenge is making something healthy that is still delicious.
Watch as Food Network Celebrity Chef, Roger Mooking takes us In the KITCH. Have your mouth water as Roger serves up a tantalizing Braised Chicken in Tomato Sauce Recipe.
- 1 Whole Chicken, Cut into 12 – 13 Pieces with the Skin Intact
- 1 Tsp Kosher Salt
- 1 ½ Tsp Ground Black Pepper
- 1 Tbsp Vegetable Oil
- 2 C Diced Vidalia Onion
- 1 Head Garlic, Cloves Peeled
- ¾ C Dry Riesling
- 1 C Mixed Olives with Pits
- 1 C Chicken Stock
- 1 C Healthy Choice Traditional Tomato Sauce
- 1 Pint Grape Tomatoes, Sliced in Half Lengthwise
- 8 Stems Fresh Parsley
- 16 Stems Fresh Thyme
- 1 Orange, Sliced
Preheat a large shallow pot to medium high heat.
Season butchered chicken with kosher salt and ground black pepper on both sides. Add vegetable oil to preheated pan and place chicken in a single layer, skin side down, till browned. Flip and repeat.
Once browned, transfer to a tray for later.
Gambling is fun and exciting until you lose it all. Almost everyone who develops a gambling problem thinks it’s just a matter of time until they’ll hit the jackpot. The reality is that your odds aren’t as much in your favour as you think.
If you buy 50 Lotto 6/49 tickets a week, you are likely to win the jackpot at least once in 5,000 years. Talk about not having the odds in your favour. Know your odds with Responsible Gambling Council.
Director of Awareness Programs & Communications, Barry Koen-Butts talks about how to prevent a gambling problem that could affect more than just your bank account. Learn your odds and how to control a gambling problem before it even starts.
Roasted Fingerling Potatoes
- 2 Lbs Fingerling Potatoes, Whole
- 2 Tbsp Vegetable Oil
- 1 Tsp Kosher Salt
- ½ Tsp Cracked Black Pepper
- Zest from 1 Orange, Chopped Fine
2 Tsp Whole Fennel Seeds
Creamy Harissa Sauce
- ½ C Plain Greek Yogurt
- 1 ½ Tsp Harissa Paste
- ¼ C Seedless Orange Juice
- ¼ Tsp Kosher Salt
- 1 Stem Green Onion, Diagonally Sliced Thin
- Put well washed fingerling potatoes, with skin on, into a large bowl with vegetable oil, kosher salt, cracked black pepper and the finely chopped zest from one orange.
- Put this onto a parchment-lined baking tray.
- Bake at 400 degrees Fahrenheit for 45 minutes.
- While the potatoes are baking, in a small bowl combine Greek yogurt, harissa paste and orange juice.
For Canadians, dry and itchy skin is a part of winter just as much as snow. Being exposed to cold and wind combined with reduced humidity…dry skin is almost inevitable. With harsh weather conditions your skin’s outermost layer can be stripped making it uncomfortable.
You may be asking yourself what the best solution to dry, itchy and irritated skin is…think no further then Curel Itch Defense lotion. Curel treats your skin’s outer barrier with moisturizer developed with Advanced Ceramide Therapy.
- 6 Large Eggs, Beaten
- 3 Pepperoni Links
- 1 Ball Buffalo Mozzarella
- 1 Tsp Paprika
- 2 Tbsp Chopped Chives
- Ground Black Peppercorns
- Kosher Salt
- Pour beaten eggs into muffin cups.
- Add pepperoni and mozzarella pieces.
- Season with salt and pepper.
- Bake for 15 minutes at 350 degrees Fahrenheit.
- Take out of muffin tin and sprinkle with chopped chives and paprika.
- 3 Large Eggs
- 1 Tsp Diced Green Onion
- 1 Tbsp Extra Virgin Olive Oil
- Pinch of Kosher Salt
- 2 Tbsp Diced Cremini Mushrooms
- 2 Tsp Tomato Sauce
- Pinch of Ground Black Pepper
- 1 Stem Fresh Tarragon, Picked
- In a large round shallow pot add enough water to come up the sides of the pot by 1/4”.
- Place a wire rack in the middle of the pot and bring the pot of water to the boil, reduce to a simmer.
- In an earthenware bowl, crack eggs making sure to keep yolks intact.
- Evenly add mushrooms, green onion, dollops of tomato sauce, olive oil, salt and pepper.
- Place bowl on top of the wire rack inside the pot and cover with a fitted lid.
- Allow to steam for 6 minutes.
- Carefully remove hot bowl from the pot and place on a plate.
- Pick tarragon leaves from the stems and add to eggs.
- Serve immediately.
- ½ C Cooked Quinoa
- 2 Tbsp of Olive Oil from the Can of Tuna
- 2 C Cremini Mushrooms
- 1 C Frozen Corn Kernels
- 2 Cans Clover Leaf Chipotle Gourmet White Tuna
- 1 Can Black Beans
- 1 1/4 Cup Jarred Salsa, Divided
- 4 Sweet Red Bell Peppers, Cut in Half
- 2/3 C Crumbled Low-Fat Feta Cheese
- 2/3 C Shredded Low-Fat Mozzarella Cheese
- Sea Salt & Freshly Ground Black Pepper to Taste