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  • Italian Sheet-Pan Bison Meatballs with Spaghett

    Italian Sheet-Pan Bison Meatballs with Spaghett

    Italian Sheet-Pan Bison Meatballs with Spaghetti

    Gluten-free almond flour is the trick to keeping these bison meatballs tender and juicy. This riff on spaghetti and meatballs gets a healthy makeover with simple ingredient swaps. With familiar flavours, it’s great for cooks looking to try bison or buffalo for the first time.
    Servings: 6

    Ingredients
      

    Meatballs
    • ½ cup almond flour
    • ½ cup buffalo milk
    • 1 large organic egg
    • 2 teaspoons sea salt
    • 2 pounds lean ground bison or buffalo
    • 1 clove garlic peeled and minced
    • 1 teaspoon finely chopped fresh rosemary
    • 1 teaspoon dried oregano
    • ½ teaspoon dried basil
    • ½ teaspoon ground black pepper
    • teaspoon ground nutmeg
    • Olive oil for baking sheet
    Sauce
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic peeled and minced
    • 1 24-ounce jar tomato passata
    • 1 28-ounce can diced tomatoes
    • ¼ teaspoon sea salt
    Pasta
    • 1 pound whole grain or gluten-free spaghetti

    Method
     

    1. Preheat oven to 450°F.
    2. Bring large pot of water to boil for pasta.
    3. In large bowl, mix almond flour, milk, egg, and salt until combined. Mix in bison followed by remaining meatball ingredients. Make sure mixture is uniformly combined.
    4. Drizzle olive oil on large baking sheet and spread to coat. Hand-roll meatball mixture into 2 to 3 tablespoon sized balls and line up evenly on baking sheet, making sure meatballs aren’t touching. Bake in preheated oven for 10 minutes, flip, and bake for 7 to 10 minutes longer, until browned and cooked through.
    5. Meanwhile, make sauce and cook pasta. In large Dutch oven, heat olive oil over medium heat and add garlic, sautéing for a few seconds, until sizzling, being careful not to burn it. Quickly add tomato passata, diced tomatoes, and salt, and bring to a boil. Reduce to a simmer, partially cover, and cook for 20 to 30 minutes. Cook pasta according to package directions and drain.
    6. Add meatballs into sauce and warm through. Toss some of the tomato sauce with cooked pasta and add to bowls. Top with a few meatballs and more sauce. Serve immediately.

    By Allison Day

    Recipe Courtesy of Alive Magazine

  • Thai Bison and Vegetable Noodle Bowls

    Thai Bison and Vegetable Noodle Bowls

    Thai Bison and Vegetable Noodle Bowls

    Like a spring roll in a bowl! Thai-inspired flavours boost this meat and veggie-packed dinner that’s ready in about 30 minutes. Served with gluten-free ramen or on your favourite rice, it’s a colourful, weeknight-friendly meal that highlights the versatility of bison.
    Servings: 4

    Ingredients
      

    • 1 tablespoon avocado or coconut oil
    • 1 pound lean ground bison or buffalo
    • 4 cups thinly sliced or finely chopped green cabbage
    • 9 ounces roughly chopped cremini mushrooms
    • 1 large carrot peeled and thinly sliced or grated
    • 2 scallions thinly sliced
    • 3 cloves garlic peeled and minced
    • ¼ cup packed fresh basil torn, more to serve
    • ¼ cup packed fresh mint finely chopped
    • ¼ cup tamari or low-sodium tamari
    • 2 tablespoons unseasoned rice vinegar or lime juice
    • 1 tablespoon fish sauce
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh grated gingerroot
    • 1 teaspoon toasted sesame oil
    • 4 servings gluten-free ramen or jasmine rice cooked
    • Sriracha to serve

    Method
     

    1. Heat large Dutch oven or pot over medium-high and add oil, followed by bison. Break up bison and continue to cook, stirring often, until browned and cooked through, about 8 minutes. Add cabbage, mushrooms, carrot, scallions, garlic, and 2 tablespoons water. Stir and cover, keeping heat at medium-high, for 5 minutes to soften vegetables. Uncover and stir again. Reduce heat to medium and cook uncovered, stirring often, until vegetables are tender, 5 to 8 minutes longer. Stir in basil and mint.
    2. In measuring cup or medium bowl, combine 3/4 cup water, tamari, vinegar, fish sauce, maple syrup, ginger, and sesame oil. Add to bison and vegetable mixture and bring to a boil. Reduce heat to low and cover until ready to serve with noodles or rice, additional basil, and sriracha.

    By Allison Day

    Recipe Courtesy of Alive Magazine

  • Exercise and mental health

    Exercise and mental health

    Marrying your movement to your mood

    Life does get in the way

    Exercise and poor mental health are at war with each other: exercise can be an effective treatment for a condition that, by its very nature, dampens your will to move.

    Most exercise programs don’t consider psychological hurdles. Motivation is the nucleus of self-improvement. It is the ocean between should and can. Mass market programs are made to be sold; asking “Is this even possible for you?” is a poor retail tactic.

    The most important point when motivation is at play is just emphasizing that any exercise is better than none.

    A systematic review and meta-analysis of 15 prospective studies of nearly 200,000 people noticed “significant mental health benefits from being physically active, even at levels below the public health recommendations.”

    Quality, not quantity. Never mind 150 minutes—let’s start with five.

    There’s such a thing as too much

    In fact, too much physical activity too quickly can manifest as a form of self-harm, masking important emotions.

    Listen to your body

    A structured exercise program can be a catalyst. However, trusting yourself and being in touch with your emotions is paramount. Whatever gets you out the door: do you like to walk, play tennis, hike?

    Antidepressants have the common side effect of weight gain, which can lead to body dysmorphia. While both sexes can feel pressure to conform to a societal norm, men suffer differently.

    Some men are trying to achieve an unrealistic goal, which leaves them in a state of dissatisfaction. While chasing it, they’re still doing things that seem outwardly healthy, like going to the gym. They’re eating food in what seems to be a healthy manner, but perhaps that has led them to use performance-enhancing drugs. It circles back to just being someone who is trying to deal with those demons themselves and not seeking support.

    It’s a beautiful thing to move in your body, be in your body, and just listen.

    Sources of hydration for exercise

    watercarbonated water is just as effective
    sports drinksmake your own by adding 1/2 tsp (2 mL) of salt per litre of water, along with some sweetener or fruit.
    coconut watercontains high levels of potassium
    chocolate milkcontains the necessary fat and protein
    green teaimproves the function of the body during exercise

    How to get started

    • Start simple.

    • Do what you enjoy.

    • Set reasonable goals.

    • Try not to think of exercise as a chore.

    • Plan for, and accept, setbacks.

    Article Courtesy of Alive Magazine
  • Smarty plants

    Smarty plants

    Why their memory and communication matter for our health

    Plants can “remember”

    Plants have a kind of memory. For example, sunflowers track the sun throughout the day, return to their starting position at night, and anticipate sunrise even in total darkness. Similarly, albizia tree leaves open and close in rhythm with daylight cycles, continuing their movement even when placed in a dark environment.

    Certain species of seeds have been shown to “remember” the daylight conditions their parent plants experienced, which determines when they germinate. In some cases, these memory-driven adaptations last for decades, helping to ensure survival in specific environmental conditions.

    Plants as timekeepers

    Beyond memory, plants also display a remarkable ability to measure time. Some seeds require specific night lengths to trigger germination, demonstrating an internal biological clock. For instance, begonia seeds will not sprout unless nighttime darkness falls below a particular threshold.

    Other plants, like bamboo, seem to take timekeeping one step further. Certain varieties bloom and die in synchronization across the globe despite growing in different conditions. This finding suggests an innate, built-in calendar that spans years or even decades.

    Plants communicate through chemical signals

    Perhaps the most fascinating discovery has been that plants “talk” to one another (and to other organisms) through chemical signals. When attacked by herbivores, plants release airborne compounds that act as distress signals, warning neighbouring plants to activate their defenses. Some even enlist the help of insects. When under threat, certain plants emit chemicals that attract predatory insects to eliminate their attackers.

    Many plants use specific chemical compounds to attract pollinators. Some even mimic pheromones or give off scents resembling rotting meat to trick insects into visiting. Others, like the skunk cabbage, generate heat to amplify their scent and attract pollinators.

    What this means for us

    Understanding plant “intelligence” can reshape the way we interact with nature. Here’s how these findings can be applied in practical ways.

    Better nurturing and relating to plants

    If plants are capable of memory and communication, how we care for them matters. Recognizing their ability to respond to environmental cues can help us cultivate healthier, more resilient plant life.

    Designing healthier spaces

    Urban planners are increasingly implementing research that suggests green spaces improve air quality, reduce stress, and enhance well-being. They’re betting that urban environments that integrate plants with known adaptive behaviours into their designs can benefit residents in multiple ways.

    Creating therapeutic environments

    The presence of plants has been shown to lower anxiety and boost mood. Understanding plant behaviour could inform how we design healing spaces, such as hospitals and therapy rooms.

    As plant research continues, we may uncover even deeper insights into their cognitive-like abilities. Recognizing plants as active participants in ecosystems, not just as resources, can help us create more sustainable, healthy, and harmonious environments for both humans and plants alike.

    By Adam Meyer

    Article Courtesy of Alive Magazine
  • Berry Ice Box Cake

    Berry Ice Box Cake

    Berry Ice Box Cake

    Total Time 4 hours 10 minutes
    Servings: 4

    Ingredients
      

    • 1 cup plain Greek yogurt
    • 1 cup mascarpone cheese
    • 3 tablespoons cane sugar or honey
    • 1 tablespoon vanilla paste
    • ¾ cup raspberries thawed if frozen, or fresh
    • ¾ cup blueberries thawed if frozen, or fresh
    • 6 – 7 ounces vanilla biscuits or graham crackers
    • Powdered sugar for dusting (optional)

    Method
     

    1. In a bowl, whisk together the yogurt, mascarpone, sugar (or honey), and vanilla paste until smooth and creamy.
    2. Gently fold in the raspberries and blueberries, being careful not to overmix so you keep some texture.
    3. In a 4-cup dish, layer biscuits, then the creamy berry mixture. Repeat once more, finishing with a layer of biscuits on top.
    4. Cover and refrigerate for at least 4 hours, or overnight, until set and sliceable.
    5. To serve, dust with powdered sugar and spoon or slice into portions.

    Notes

    • Substitute vanilla flavored Greek yogurt if vanilla paste is unavailable.
    • Can use all yogurt and omit mascarpone.

    Recipe Courtesy of INFRA

  • Country Hash Browns

    Country Hash Browns

    Country Hash Browns

    Total Time 45 minutes
    Servings: 5

    Ingredients
      

    • 10 frozen hash brown patties
    • 8 ounces bacon
    • 10 large eggs
    • 8 asparagus spears trimmed and cut into 1-inch pieces
    • 6 ounces Mexican-style thick-cut shredded cheese
    • 1 cup tomatillo sauce
    Country Gravy
    • 1 ¼ cups chicken broth
    • ¼ cup heavy cream
    • 2 tablespoons unsalted butter
    • 2 tablespoons flour
    • ½ teaspoon sea salt
    • teaspoon ground black pepper

    Method
     

    1. Preheat oven to 375°F. Arrange hash brown patties on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.Meanwhile, place bacon on a second baking sheet and cook in the oven until crisp (about 15-20 minutes). Transfer to paper towels to drain, then crumble or chop.
    2. In a bowl, whisk together eggs and salt. Scramble in a medium skillet over medium heat until just set. Remove from heat and set aside.
    3. In the same pan, quickly sauté asparagus for a minute with a little olive oil, seasoned with salt.
    4. Melt butter in a small saucepan over medium heat.Whisk in flour and cook for about 1 minute to form a roux.
    5. Gradually whisk in chicken broth and cream. Bring to a gentle simmer, whisking frequently, and cook for 3-4 minutes until thickened. Season with salt and pepper.
    6. On the baking sheet, top each hash brown patty with scrambled eggs, asparagus, bacon, and shredded cheese. Return to the oven for about 5 minutes, until the cheese is melted.
    7. Remove from oven, spoon country gravy over the top, and serve immediately with tomatillo salsa.

    Recipe Courtesy of INFRA

  • Peach and Fresh Mozzarella Flatbread

    Peach and Fresh Mozzarella Flatbread

    Peach and Fresh Mozzarella Flatbread

    Total Time 40 minutes
    Servings: 2

    Ingredients
      

    • 1 premade pizza dough or precooked flatbread
    • 8 ounces fresh mozzarella sliced
    • 2 ripe peaches pitted and cut into wedges
    • ½ cup green goddess sauce
    • teaspoon dried oregano
    • 1 handful arugula microgreens or baby arugula
    • Salt and pepper to taste

    Method
     

    1. Preheat oven to 450°F.
    2. If using pizza dough: divide into 2 pieces and roll each into a rough 6 × 8-inch rectangle.Dock the dough with a fork, brush with green goddess sauce, and lightly season with salt and pepper. Prebake crusts for 10-15 minutes, until lightly golden. Remove pizza crusts from the oven.
    3. Top cooked dough or flatbread top with mozzarella slices and peach wedges. Sprinkle on oregano.
    4. Bake until the cheese is melted and bubbly. Remove from oven, sprinkle with arugula, and serve immediately.

    Recipe Courtesy of INFRA

  • Romesco Deviled Eggs

    Romesco Deviled Eggs

    For these classic hors d’oeuvres, blend hardboiled egg yolks with the traditional ingredients of a romesco sauce: piquillo peppers, sherry vinegar, and hazelnuts. The result is a mild and creamy two-bite wonder with just a hint of smoky spice. They make a perfect brunch appetizer or light snack to keep Mom going. Make them pretty by piling the filling high and garnishing with piquillo pepper slices, hazelnuts, and capers. Deliver them to her while she reads her favourite book.

    Romesco Deviled Eggs

    Servings: 6

    Ingredients
      

    • 3 organic eggs
    • ¼ cup whole blanched hazelnuts
    • 2 piquillo peppers divided
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove peeled
    • ½ teaspoon sherry vinegar
    • ½ teaspoon hot smoked paprika
    • ¼ teaspoon salt
    • Capers drained and patted dry, for garnish

    Method
     

    1. In medium saucepan with lid, cover eggs with cold water. Add lid and heat on high to bring to boil. Once water boils, remove from heat, keep covered, and set timer for 15 minutes. Just before timer finishes, fill a bowl with cold water and ice and set aside. When timer goes off, use slotted spoon to remove eggs from saucepan and plunge into ice water. Allow eggs to rest in water until completely cool, about 15 to 20 minutes.
    2. While eggs are cooling, add hazelnuts to bowl of food processor and blitz to a fine crumb. Remove 1 tablespoon and reserve for garnish.
    3. Cut eggs lengthwise, set aside whites and add yolks to hazelnuts in food processor with 1 piquillo pepper, olive oil, garlic clove, sherry vinegar, paprika, and salt. Blend to a fine paste.
    4. Scoop mixture into egg whites using a small cookie scoop, or by placing mixture into piping bag and piping into whites. Cut fine strips of remaining piquillo pepper and use as garnish. Make a small circle with a strip of pepper, place on top of each egg, adding capers to the centre of the circle. Sprinkle with remaining hazelnut crumbs.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine
  • Spicy Tofu Scramble with Spinach and Sweet Potato

    Spicy Tofu Scramble with Spinach and Sweet Potato

    Packed with flavour, spice, and plant-based protein, this satisfying and spicy breakfast dish makes enough for the whole family and is a cinch to make. Mustard powder, turmeric, and tahini lend not only their colour but their flavour to this scrumptious dish while sweet potatoes and spinach make sure that mom gets her veggies.

    Spicy Tofu Scramble with Spinach and Sweet Potato

    Servings: 4

    Ingredients
      

    • 17 ounces firm tofu
    • 1 ½ teaspoons garlic powder divided
    • ½ teaspoon hot smoked paprika divided
    • ½ teaspoon sweet smoked paprika divided
    • ½ teaspoon salt divided
    • ¼ teaspoon mustard powder
    • ½ teaspoon ground turmeric
    • ¼ teaspoon dried red pepper flakes
    • 2 tablespoons nutritional yeast
    • 1 ½ tablespoons tahini
    • ¾ cup oat milk
    • 1 cup finely diced sweet potato
    • 2 tablespoons extra-virgin olive oil divided
    • ¼ cup sliced green onions
    • 2 cups baby spinach leaves

    Method
     

    1. Lay folded kitchen towel on cutting board, place tofu on top, and drape end of kitchen towel over top of tofu. Press tofu, to remove excess water, by placing cast iron pan or other heavy object on top. After 15 minutes, pat tofu dry and, using clean hands, break into crumbles the size of large breadcrumbs. Set aside.
    2. Set out a small- and a medium-sized bowl and add 3/4 teaspoon garlic powder, 1/4 teaspoon hot paprika, 1/4 teaspoon sweet paprika, and 1/4 teaspoon salt to each one. Stir well to combine.
    3. To small bowl containing garlic-paprika mixture, add mustard powder, ground turmeric, red pepper flakes, nutritional yeast, tahini, and oat milk. Whisk together to make a creamy sauce. Set aside.
    4. To medium bowl containing garlic-paprika mixture, add sweet potatoes and 1 tablespoon olive oil, stirring well to coat with spice mixture.
    5. Heat large nonstick pan on medium-high heat and add sweet potatoes. Cook for 5 to 7 minutes until soft and beginning to brown. Remove to plate and set aside.
    6. Add remaining 1 tablespoon olive oil to pan and heat on medium-high. Add tofu and cook until light golden brown on both sides, stirring gently, being careful not to break up tofu too much. Once tofu is light golden brown, add sauce, and stir gently to coat. Add green onion and spinach, then re-introduce sweet potatoes, stirring to combine for a few minutes, until spinach begins to wilt. Serve immediately with whole grain toast or flour tortillas.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine
  • Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    If Mom is more lunch than brunch, this simple and delicious plate is sure to please. Spring asparagus gets a delicious savoury treatment full of flavour from soy, ginger, garlic, miso, and chili flakes. Served alongside sweet scallops, it’s a beautiful and sophisticated combination that’s easy to make and enjoy.

    Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    Servings: 2

    Ingredients
      

    • 1 tablespoon rice vinegar
    • 2 teaspoons low-sodium soy sauce or tamari
    • 3 teaspoons sesame oil divided
    • 1 teaspoon maple syrup
    • 1 teaspoon miso paste
    • 1 teaspoon tahini
    • 1 teaspoon minced garlic
    • 1 teaspoon grated gingerroot
    • ¼ teaspoon dried red pepper flakes
    • 1 pound bunch asparagus washed, dried, woody ends removed
    • 1 tablespoon canola oil
    • 8 large sea scallops like Hokkaido
    • teaspoon sea salt
    • teaspoon black pepper
    • 1 tablespoon black sesame seeds

    Method
     

    1. In glass jar with fitted lid, combine vinegar, soy sauce, 1 teaspoon sesame oil, maple syrup, miso, tahini, garlic, gingerroot, and red pepper flakes. Seal jar and shake well to combine. Set aside.
    2. Preheat oven to 425°F. Line baking sheet with parchment paper. Lay asparagus on baking sheet, drizzle with remaining 2 teaspoons sesame oil. Toss to coat on all sides. Bake for 10 minutes. Remove from oven and keep warm.
    3. In skillet, heat canola oil on medium-high. Season scallops with salt and freshly ground black pepper. Cook on one side for 2 minutes, or until golden brown and scallop releases easily from pan. Turn and cook for a further 2 minutes on other side. Add spoonful of dressing to pan to release any juices. Remove scallops to plate and drizzle with sauce. Pour remaining dressing over asparagus and use tongs to toss and coat it thoroughly. Sprinkle with sesame seeds and serve alongside scallops.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine