March 29th 2010

Rethink your Spring diet

Spring gets us starting to this about the three Rs: Renewal. Rejuvenation. Refresh.

What better way to start than with our diet?

By thinking outside the processed foods box, adding a little nutrition here and there, and making a conscious effort to do it, we can jump into the new season feeling healthier, lighter and fresher.

Change from Winter to Spring

Winter is often chockful of hearty stews and rich chilis, but come Spring, we’re ready to lighten up. Swap heavy cream and meat sauces with a light primavera on your pasta, and opt for broth-based soups over potato-laden stews. Choose salads over roasted vegetables, and start seeking out what is coming up in season. Squash is out, asparagus is in, and an abundance of fruit is to come.

Fill up on fresh

Make your way out of the processed food aisles and stick to the perimeter of the grocery store – most frequently in the front. Fill your basket with colour, looking for reds, oranges, leafy greens and everything in between. Produce is your pal, and the more vibrancy in your choices, the more flavour and nutrition you have offered to you.

Step away from steaming veggies and into a world of roasting, grilling, sauteing and interesting salads. Try loading some baby spinach with nuts, seeds, crushed crackers, fresh fruit and every colour in the vegetable rainbow.

Learn to bake better

Desserts, breads and other sweets don’t have to be a healthy diet buster. Instead, a few tweaks here and there can easily make them suitable for everyday noshing. Swap half the oil or butter for fruit purees, like prunes or applesauce. Lessen the sugar but 25%, and try natural sweeteners, such as agave nectar, maple syrup and sucanat. Use two egg whites for each egg, or try a common vegan replacement: whisking 1 tablespoon flaxmeal with 3 tablespoons warm water. Experiment with different whole grain flours, and opt for whole fresh ingredients.

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Andrew's Biography

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.