Who doesn’t love maple syrup?
Eggs are my favorite breakfast food – quick and nutritious!
I think I’ll give Overnight Oatmeal a try.
Registered dietitian Christy Brissette sees Canadians opting for more locally sourced grains, such as Red Fife, a heritage wheat that originated in the Peterborough, Ont., area. It’s slightly lower in gluten than other types of whole wheat and a little higher in fibre. “But people are even taking it a step further and milling their own grains — so getting a little grain mill, going to the farmers market and getting these locally sourced grains in their whole form and milling it so that they know you’re actually getting the entire grain versus has the bran been separated, has any of the nutrition been extracted from it.”
Other potential food trends in 2015: -“Pie is starting to be the new cupcake,” says Van Rosendaal -Using grated beasn-the dark, dried, wrinkly legumes that smell like almond and vanilla in baking -Waffles served with fried or butter chicken, or used in place of a bun -Popcorn dusted with creative flavours like toasted coriander and citrus zest, or chillies and honey -Craft cocktails will continue to boom in restaurants, bars and at home -Further down the raod Couvelier predicts tea will become trendy as an ingredient. Tea can be used as a marinade of a kooking liquid to poach vegetables, fish or chicken or it can be used in desserts
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