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Canada. The land of maple syrup, snowstorms, and a national kindness that even our beaver dams have Welcome carved into them.

As a proud Canadian, I’ve always felt a deep, quiet love for my country—a love that hums beneath the surface in every “eh�� and “sorry,�� even when we apologize for the weather. (Which, let’s be honest, we’ve all done.) But in these challenging times, that quiet love has grown louder.

From the rocky shores of Newfoundland to the towering peaks of the Rockies, Canada’s beauty is as diverse as its people—a mosaic of cultures, languages, and traditions. We come from every corner of the globe but fit together like the folds of a well-worn Canadian flag.

Our pride lies not just in the breathtaking landscapes but in the humble and hardworking spirit that defines us.

Canadians don’t boast about their patriotism, but it runs deep—a steadfast love for the land we call home, as well as the values of peace, democracy, and mutual respect. These values have always guided us, even in the most difficult times.

As we navigate global uncertainty, I believe Canada will rise above it all. We’ve weathered tough times before and emerged stronger.

Canadians have always been subtle about displaying their patriotism and love for Canada—until now, when our patriotism is louder, prouder, and more unified than ever.

In a time when division can feel like the default setting everywhere else, Canadians have come together in ways that truly blow me away.

Hockey has always been a unifying thread in Canada’s fabric. Whether it’s Saturday nights spent watching Hockey Night in Canada, with siblings squabbling over teams, or the collective hope during the Stanley Cup that one of us will bring the trophy back home, hockey transcends rivalries. It’s a reminder that, no matter our differences, we all cheer for the same goal: Canada’s success.

Currently, we’re facing some significant challenges. A trade war? Check. Threatened with annexation? Unfortunately, the rhetoric seems to be hitting us daily.

But let me tell you something: the Canadian spirit is alive and thriving. From coast to coast, we’re standing tall. And when I say “tall,�� I mean tall for a country that spends half the year buried in snow.

My parents immigrated to Canada from Italy in the late ��50s with little more than a suitcase full of dreams and their cherished traditional recipes. Embracing their new Canadian identity, they bought cups, saucers, and knickknacks adorned with maple leaves—symbols of their gratitude for a fresh start. Their pride was unmistakable, and those trinkets became a reflection of their joy and newfound hope.

In true Canadian fashion, my dad, proud of his new homeland, enrolled me in Highland Dancing after spotting a Highland dancer on a pack of Export A cigarettes. For him, it was a way of blending Canada’s traditions with our Italian roots—balancing Highland steps with accordion lessons and Italian music.

Canada’s beauty isn’t just in its landscapes—it’s in its people, a vibrant tapestry of cultures, languages, and traditions. That’s what makes Canada so incredible: It’s where you can sing both “O Canada�� and “V�DZ��������� in the same breath, embracing every thread of who you are.

Canada’s values have always guided us, even in the most difficult times. We believe in peace, democracy, and mutual respect. When the world calls, we answer—whether it’s providing shelter during 9/11, fighting side by side with American troops in Afghanistan, or sending aid to fight wildfires. We don’t do it for recognition; we do it because it’s the right thing to do. That’s the Canadian way.

As a child, I watched my parents dress in their Sunday best to vote—an act that, to them, represented not just a privilege but a sacred responsibility. They taught me that being Canadian wasn’t just about enjoying the privileges; it was about carrying the responsibilities. To each other, to our communities, and to the world.

Today, as we navigate global uncertainty and face shifting alliances, it’s easy to feel disheartened. But I truly believe that Canada will rise above it all. We’ve been through tough times before, and we came out stronger. Yes, the world is changing, and our bond with our neighbour and ally may be dented and tested daily, but our commitment to our values—our kindness, fairness, and unity—remains unwavering.

Canada is not just a place; it’s a promise. A promise of hope, opportunity, and belonging. It’s where my parents�� dreams came true, where I’ve built my own life, raised my family, embraced my Italian roots and traditions, and stayed connected to Canadian values.

Through challenges and triumphs, Canada remains my home, my pride, and my inspiration. No matter where life takes me, I’ll always be proud to say, “I’m Canadian.��

You know how you buy a bunch of bananas vowing to eat one every single day; but then somehow they start to turn develop a mushy texture faster than you can say potassium?

Have no fear; you don’t have to toss them. Roll up your sleeves, peel those sad-looking little guys and bake up a zesty, easy-to-make banana bread.

This recipe is so delicious that it will inspire you to over-rippen your bananas on purpose.

Banana Orange Bread

Ingredients:

2 cups��(250g)��all-purpose flour
1 tsp. baking soda
1/4 teaspoon��salt
1/2 cup��(113g)��butter,��softened
3/4 cup��(150g) packed brown sugar
2��large��eggs, room temperature, beaten
3 TBSP orange rind
1/3 cup��(80g)��plain yogurt, (or sour cream) room temperature
1��and 1/2 cups (345g)��mashed bananas
2 tsp. vanilla extract

Optional: 3/4 cup (100g) chopped��nuts (pecans��or��walnuts)

Directions:

Preheat oven to 350°F (177°C)Line a 9 x 5-inch metal loaf pan with parchment paper or grease it well with non-stick spray.In a medium bowl, add flour, baking soda, and salt. Whisk together.Using a handheld or stand mixer, beat butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.On medium speed, add the eggs one at a time, then add the yogurt, mashed bananas, orange rind, and vanilla until well combined.Slowly add the dry ingredients to the wet mixture, using the speed on low, until all the ingredients are well mixed and no dry flour remains.Be careful not to overmix.At this point, if you are using nuts, then fold them in with a spatula.Pour batter into your prepared loaf pan.Cover the loaf pan loosely with aluminum foil and bake for 55-65 minutes, depending on your oven’s timing.After 35 minutes (or halfway through baking time), remove the foil.Continue baking until the center comes out clean with only a few small moist crumbs when you insert a toothpick.When done, allow the bread to cool in the pan for 10 minutes, then remove it and let it cool on a wire rack.You can store the bread at room temperature for 2 days or cover it well and store it in the refrigerator for up to 1 week. This bread also freezes well.

As Easter approaches, chocolate bunnies and Peeps might be hogging the spotlight on store shelves, but let’s not forget the real MVP of springtime sweets: the Zeppole.

These heavenly Italian dough balls are deep-fried to golden perfection, dusted with powdered sugar, and sometimes dressed with pastry cream, custard, or a drizzle of honey.

Like any good Italian tradition, every family has their own secret recipe.

This year, don’t settle for prepackaged treats, whip up a batch of these festive fried delights.

I’m sharing my family’s tried-and-true recipe, so you can celebrate St. Joseph’s Day—and the lead-up to Easter—with a sweet, crispy bite of Italian heritage.

Get your Italian on and fry up a batch—it’s Zeppole time.

INGREDIENTS:

1/2 cup white sugar, plus 3 tablespoons
2 TBSP ground cinnamon
2 tsp. maples syrup (you can substitute and use 1 tsp. vanilla)
zest of one small lemon
1 stick unsalted butter (or 1/2 cup)
1 cup room temperature water
1/4 tsp. salt
1 cup sifted, all purpose flour
4 large eggs
olive oil light kind used for frying (not��the extra-virgin olive oil), or avocado oil
confectioner sugar (or as we call it in Canada, icing sugar)

DIRECTIONS:

In a bowl mix together: 1/2 cup of sugar, cinnamon, maple syrup (or vanilla) and lemon zest. Set aside.

Turn your stove on to medium heat, and using a saucepan, combine the following in the saucepan: butter, 3 TBSP sugar and the water.

Stirring constantly, bring this to a boil.

Once it has boiled, remove from the stove and stir in the flour.

Return the saucepan to the stove, and keep stirring until the mixture forms a ball. Continue stirring for 5 minutes.

Take mixture from saucepan and add to the Sugar/cinnamon/vanilla/lemon bowl you had set aside (or if you prefer to use a food processor you can put it in there).

Using a hand mixer (or food processor), add your eggs one at a time, so that each egg is mixed in well with the dough.

Continue beating until mixture is smooth.

At this point you are going to fry the dough, but if you want to do it later, you can. Simply cover the bowl with saran wrap and refrigerate and fry them later.

TO FRY THEM:

Add enough oil into a large frying pan (about 2 inches). Heat oil over medium heat.

Fry them in batches so they are not crowding each other.

When oil is hot, using a melon baller, or small ice cream scooper or a tablespoon and drop the dough into the hot oil. Turn the zeppole a few times so that all sides get a nice golden color.

Once they are all puffed up and golden on all sides (takes about 5 minutes) place each one on paper towels.

Sprinkle with powdered sugar, and if you like, you can sprinkle with cinnamon as well.

Best eaten right after they are made.

OPTIONAL:

You can fill them and/or top them with your favorite custard or cream as well.

Adulting is a never-ending improv show with no script—we’re usually just winging it.

But fear not—that’s what these life tricks are for. A few are a little questionable, but if they make life a smidge more straightforward (or at least more entertaining), isn’t that a victory?

Insert light bulbs into old doll heads in your guest rooms as night lights. (This is only for unwanted relatives.) Yes, that’s mean, but you won’t have to worry about them overstaying or returning.

Parents: Need your kids to behave in public? Threaten to sing loudly. Bonus points if it’s an embarrassing song from their favourite cartoon. Double bonus points if you have dance moves.

If you burn dinner, call it ‘gourmet combustion�� or ��flame-kissed cuisine.�� Fancy words will make it sound like a Micheline-starred fare.

To keep cake moist, eat it all in one sitting. You’re welcome.

Revive limp celery by standing it up in an ice-cold glass of water. Please note: This ONLY works for celery.

Need a quick confidence boost? Ask a 5-year-old how you look. They’ll either call you a superhero or compare you to a potato. Either way, it’s character-building.

For cheap entertainment, go to a shopping mall, stop, and stare at the ceiling, and see how many other people stop and stare.

When someone asks you a question you don’t know the answer to, say, “That’s classified.�� They’ll either think you’re important or leave you alone. Win-win.

Every time we make stupid people famous, a unicorn dies. Please don’t do it. Save the unicorns. (And your sanity.)

Master the art of self-deprecating humour. It’s like a free pass to laugh at yourself before others do. Bonus: It makes you seem funnier, even if you’re not.

Did you know you can swap mashed cauliflower for mashed potatoes, or use cauliflower instead of rice, or even as a pizza crust? It’s incredible how versatile cauliflower is—everything can imitate it, but cauliflower never gets a glow-up.

There’s a reason for that: it’s not endorphin-inducing indulgence enough for the holidays. So let’s keep it real—life’s too short for a wanna-be potato dish. Enjoy the spud’s buttery goodness.

However, I have a swap that won’t hinder your holiday feast or taste buds.

Swap out those Christmas cards and gift an e-book instead.

For about the same price as a holiday or Christmas card (sometimes less than a card), you can give a lasting gift that brings hours of entertainment long after the holidays.

E-books are super convenient, budget-friendly, and perfect for all the readers in your life—and don’t forget to treat yourself to a few books as well.

Whether your family and friends love heartwarming romances, exciting mysteries, or suspenseful tales, there’s an eBook just for them. They can read on the go, making them a fantastic gift choice.

Let’s celebrate the magic of stories and the creativity of authors by supporting indie or local writers. It’s a great way to show you care while highlighting some fantastic talents in literature.

Recommended Authors for Gifting

Interracial Romance

If you are in love with interracial romance, with deliciously brooding alpha heroes and the spirited heroines that can manage them, then check out .

Suspense:

If you enjoyed the suspense and thrills of The Da Vinci Code then you’ll absolutely love THE JUDAS APOCALYPSE by.

Mystery:

Do you want to cozy up with a great mystery suspense, plus you’re a Beatles fan and love heist books? Then CAN’T BUY ME Love by�� was custom-written for you.

Romance, Adventure, Historical, Suspense, Ghost Stories

If you like reading novels steeped in adventure, romance, suspense, history, things that go bump in the night, and more, you may enjoy the wide variety of novels written by . Denise is also a screenwriter, and you can find her movie Secrets Beneath The Floorboards currently on Lifetime Movie Club.

To check out Denise’s books (she has over 50 novels to choose from) on her website

Sexy Women’s Fiction:

If 50 Shades of Grey or Bridget Jones�� Diary books are your reading pleasure, then you’ll love SEX & SAMOSAS by . ��

Inspirational:

Do you believe there is a life beyond?

is a story about two lost souls, Pretty One and Hero, who wake up in a strange, heaven-like place after September 11th. Without memories or belongings, they must overcome obstacles on the journey to find out who they really are.��

In the tone of What Dreams May Become and The Little Prince, THE ROAD TO BEYOND is a modern fairy tale that reminds us that every human being on earth has significance and that even in inexplicable tragedy, we are connected to one another. It explores a plausible afterlife and offers hope to anyone who has lost a loved one.

If you’re looking for a story that’s part fantasy, part soul-searching, and written from the heart, this book is for you.

Just in time for the holidays, THE ROAD TO BEYOND e-book is on sale for just .99 cents.��

To view .

Contemporary Romance, Rom-Com

If you like sassy romance blended with humour and sometimes suspense, please consider the catalogue of .

With four heartwarming series, there’s much to choose from. Each series has developed in stages, much like how Susan’s adult years have unfolded.

To learn more about Susan and her books, please visit her website, by

Happy browsing and gifting!

Is there anything more comforting than the smell of freshly baked bread on a rainy autumn day? And if you’re craving a warm, cozy meal, you’ve come to the right place.

Today’s gray skies inspired me to make a hearty pot of minestrone, but I realized I was out of bread. I did not want to leave my favourite fleece to wear into the drizzle, so I baked a few loaves instead.

This recipe is a breeze—quick, straightforward, and completely knead-free. It’s ideal for lazy days when you want to enjoy comfort food without the extra effort.

Let’s get started on the recipe.

Ingredients:

all-purpose2 cups lukewarm water (98 �� 105 F)
4 1/4 tsp. yeast
1 tsp. sugar
2 tsp. salt
4 to 5 cups flour (all-purpose or bread flour)
1 TBSP olive oil
1 egg (for egg wash)

Directions:

In a large bowl, add water, yeast and sugar.

Whisk well, then cover with a dishcloth and set aside for 10 minutes until the yeast is doubled.

Sift the flour and salt into the yeast.

Mix with a wooden spoon or spatula until flour and liquid are incorporated well.

Drizzle the olive oil onto the dough and work it gently through the dough.

The dough will be shaggy, and there’s no need to knead.

Cover the dough with a dishcloth and proof for 90 minutes or until doubled in size. My oven has a proofing feature, but if you don’t have this feature, simply turn your oven light on and place the bowl in the oven.

Once the dough has doubled, sprinkle flour on your work surface. Turn the dough onto your work surface and shape it into a long loaf. Cut the loaf in the middle to make two loaves, or shape it into two round loaves (your choice).

Whisk an egg and about 1 TBPS of water in a small bowl, and brush the loaves with this egg wash.

Pre-heat oven to 425 F.

Cover a baking sheet with parchment paper. Place the dough on the sheet and bake for 25 �� 30 minutes (or until the bread reaches an internal temperature of 190 F).

Enjoy with Irish butter, or jam, or, in my case, with a steaming bowl of minestrone soup.

For my version of minestrone soup, please click .

When a critique request turns unexpected.

Besides writing, I also offer critiquing and editing services, and I received an email from Anamica Jayne, a new writer, asking if I’d be willing to critique and edit her novella.

To my surprise, the attached project was an erotic novella �� a genre I don’t typically read or write. I emailed Anamica to let her know this was not my area of expertise, however, she still wanted to hire my services.

After thinking about it, I agreed because in reality, I could critique any genre and point out any technical issues.

When Anamica communicated with me, via email, she always addressed me as��Mistress Robins,��and her narrative read like someone who spoke in broken English.

As I read her novella, I realized the content was beyond what I had expected, as this was a hard-core erotica tale, more suited for male readers than females, in my opinion.

I have a close friend (for the sake of my friend’s anonymity, I’ll call her Natasha) who reads a lot of erotica stories.

I emailed Anamica and asked her permission to forward her novella to a close friend of mine to get a second opinion. Anamica responded that she would rather I not share her work.

I finished the edit��and sent it back to Anamica with my suggestions. I explained that it was challenging for me to fully grasp the plot and her characters�� arcs.

I also highly recommended that she get a second opinion, and so I sent her few links that I thought could assist her with publishing goals for her novella. I encouraged her to keep writing, and wished her well with her publishing journey.

She thanked me and told me she wanted to send her payment via snail mail. In cash.

I highly recommended that she not send cash through snail mail and directed her to Pay-Pal.

She said she didn’t trust sending funds through the Internet.

I then suggested mail me a check.

She said she had no checking account and could only pay me in cash.

Although I found this odd, I reiterated that sending cash through the mail wasn’t safe, but she insisted, so I gave her my P.O. Box number.

A week later, I received a package in the mail at home. It was Janet Evanovich’s (one of my favourite authors) CD collection wrapped as a gift with a card attached that said,��“Thank you for the wonderful critique and encouragement. Here’s a gift to express my gratitude.”��Signed Natasha (my friend).

I was confused. Why was my friend thanking me?

I hadn’t critiqued anything for Natasha in a long time.

I called Natasha to tell her I received her gift and asked her why she was thanking me in the first place.

Natasha couldn’t stop laughing and then imitated a broken English accent:��“Thank you, Mistress Robins.��

After a few seconds, it all clicked together.

The erotic author,��Anamica Jayne,��was my friend Natasha in disguise.

My friend explained that it was the reason she purposely wrote in broken English as a disguise and she couldn’t use��PayPal��or send a��check—as I would then know it was her.

Natasha wanted me to critique this novella without me knowing it came from her. Because the novella was a lot more hard-core��than she knew I had read, and she wanted me to read it without knowing that it was her.

The phrase laughing my ass off is not an exaggeration in this case.

Natasha said she cracked up when she read my email asking if I could send the manuscript to a “good friend for a second opinion�� because she knew if she had said yes, I’d be calling her to discuss the project, and she knew she would not have been able to keep a straight face or stop herself from losing it.

We still laugh about this stunt to this day.

I’ve had many pranks pulled on me by friends and family. It’s not hard, as I tend to be gullible (sometimes), but I must say, this was epic.

It’s been six years since I last heard my husband’s infectious laugh, was the recipient of his dazzling smile, and inhaled the scent of his cologne. Six years since our last walk together, stopping at the Tim Horton’s, where we’d get lost in conversation and laughter. Six years since I’d curl up on the couch next to him, each of us interrupting the other as he watched his favourite documentaries and I read my books.

The absence of his warmth is still a painful ache, but the pain has changed shape over time.

In the past six years, I’ve developed my own self-care strategy, notes to remind myself to breathe, rest, and keep going and embrace what I’m feeling.

You know that clichéd saying, ��Time heals all wounds?��

Whoever coined that clearly never had to navigate the emotional minefield at the site of their late husband’s favourite ice cream at the grocery store.

I’m sure Ben & Jerry’s has a new ‘Uncontrollable Sobbing�� flavour that I’m single-handedly keeping in business.�� But, I now have the perfect alibi for unsuspecting shoppers who witness this emotional lapse. ��These prices! It’s enough to bring us to tears, eh?��

Six years later, and I still hear this other gem from well-meaning but the misguided grief police, ��It’s time you move on.�� If only it were that simple.

There are no instructional booklets or computer apps for grief. Widowhood is a highly personal journey with no timeline.

Fortunately, as the years have passed, I’ve built up my “grief muscles�� and learned to carry the weight of my loss with resilience and more grace.

I’ve learned that while time doesn’t heal the heartache, it does allow the grief to evolve.

The milestones and missed moments that my husband is missing out on, still do sting. On the most challenging days, I show myself extra love and compassion.

I also tap into my treasure trove of memories that transport my mind back into his arms through our shared love.

I’ve also learned some handy new skills �� assembling bookshelves (non-IKEA, thank you very much) and fixing dryer seals (thanks, YouTube). I may have cursed like a sailor and gone through a few Band-Aids, but I’m proud to say that the bookshelf is as sturdy as an oak tree.

Besides adding my new handy-woman skills to my repertoire, I’m also sailing new waters, as I was hired to design a romance writing course for Algonquin College, and I’ll be teaching the course in the fall for four semesters.

I know my husband would be beaming with pride, and that knowledge has motivated and inspired me to keep learning new things and taking on new adventures in honour of my beloved David’s memory, and the support he’s always shown for anything new I tackled.

If you are beginning this new life of widowhood or have been living it for a couple of years now, please know that although your grief may never entirely go away, you WILL find ways to carry it and allow it to co-exist with joy and growth, and you will find ways to honour your beloved through your own achievements.

In your darkest moments, flash that wry smile to show even the grief police that you’re still spirited.

Keep walking your path at your own pace. This journey is long, but you’ve got this.

While I still miss David deeply, and the heartache still lingers after six years, I’ve come to accept that grief is a life companion rather than a visitor.

Honouring David’s memory through pursuing our shared passions and embracing new challenges helps keep our connection alive.

I like to think that wherever David is now hanging out, he’s still right beside me, hand in hand, for every step of this incredible journey called life.

I am grateful for the life we shared, for my precious memories of our time together, and for the love we had.

I’m grateful for my family and friends who have comforted me in my sadness and celebrated life with me in the happier moments.

I’m also grateful for the personal growth that has come from walking this road of loss.

Though the pain of absence remains, I have become stronger and learned deep lessons about cherishing each day.

Most of all, I feel grateful knowing that my husband’s spirit lives on in my heart and in the life we created together.

Looking for a deliciously layered dessert with an irresistible combination of cake, cream, and fruit, that will end any meal on a high note?

Then the following recipe is for you.

Trifle Parfait

Ingredients:5 oz. milk
1/2 oz heavy cream
4 TBSP white sugar
6 large egg yolks, whisked
1 vanilla pod, split and seeds removed (or 2 tsp. of vanilla extract)
8 oz pound cake (or sponge cake), cubed, or you can also use lady finger cookies, cut in half, or any type of hard cookie that you enjoy
1 can peaches, sliced, light syrup
2 cups whipping cream, softly whipped

Directions:

Please note: For the custard, you can use store-bought box mix for the custard, eg. Bird’s Custard, instead of making the custard from scratch if you want to save time.

If you want to make your own custard, then they are included in the directions.

First thing you want to do is place the cake (or cookies) at the bottom of parfait cups, or large wine glasses, martini glasses, or even make one large trifle parfait, using a large glass bowl. You can get creative with the vessel to serve your parfait.Pour the peach juice from the can of peaches over the cake, covering them well, then set aside while you make your custard.Turn stove top to medium-low.In a saucepan add milk and heavy cream and one teaspoon of sugar.Bring to a gentle simmer. Once it is simmering, turn the heat to its lowest.In a large heat-proof bowl, add the rest of the sugar and the egg yolks. Whisk egg yolks and sugar until light and creamy. The color should be a pale yellow.Keep whisking and slowly pour the warmed milk into the egg mixture.Strain the custard sauce through a fine sieve and then pour it back into the saucepan then add the seeds from the vanilla pod.Over a low heat, stir constantly.The custard will gradually thicken.Keep whisking, and make sure the heat is on low, as you don’t want to burn your custard or have it look like curdles.Once the custard is thickened, removed from the heat and pour through a sieve again.Stir custard, so you don’t get a layer of skin on top.Once custard has cooled, wrap the bowl with saran wrap and put it in the fridge until you are ready to assemble the parfait.Add peach slices to each parfait cup.Spoon custard evenly over the peaches in a thick layer.Top off with whipped cream.

One of the things that I love about cooking, besides the enjoyment of rocking to some tunes as I mix, stir and experiment and enjoy feeding family, friends and sharing recipes on this blog, is that with each cook I discover new things that not only unleash flavour bombs, but can also save time.

I’m sharing a few of my cooking tips that are tried and true that I utilize in my culinary adventures:

Bake don’t boil potatoes for mashing:

While boiling potatoes is a common method for making mashed potatoes, baking potatoes will enhance the texture and flavor and the result is a bowl of velvety-smooth, savory mashed potatoes.

I also bake the potatoes when making home-made gnochhi, less water content and baking provides a more even consistent potato.

Cut acidity in your tomato sauce:

Peel and add a whole carrot to your sauce, when done, simply remove the carrot, and enjoy a sauced up carrot. Or you can also add grated carrots to the tomato sauce. No need for sugar, as carrots contain natural sugar, which counteracts with the acid in the tomato sauce as it cooks.��

Roasted Garlic

If you follow my recipes, you’ve probably noticed that I prefer to use roasted garlic in my recipes. Of course you can use raw garlic and cook it in any recipe, but the reason I suggest roasted garlic are as follows:

Roasted garlic is a flavour enchancer, making the garlic sweeter, milder and more complex, as it carmelizes the natural sugars in garlic, resulting in a delicious, rich and nutty taste, adding depth to your dishes.Roasted garlic reduces its pungency, making it more subtle and pleasant to eat and digest.The soft and spreadable consistency of roasted garlic allows you to easily incorporate it into sauces, mashed potatoes, dressings and really any other dish where you want to enhance flavour.

Selecting The Best Pasta:

When using packaged pasta, choose a pasta that is light in colour.

The lighter the colour (pale yellow), the more pure and authentic the pasta as pasta doesn’t have many ingredients to begin with, therefore, the shorter the list of ingredients, the higher the quality, and if the noodles are almost white in colour, you have yourself great pasta.

When cooking pasta, ensure your water comes to a rolling boil, and then add salt. Good rule of thumb: taste the water before adding the pasta. If it tastes like the sea–too salty, if it tastes like soup–you’re good to go.

Peel Ginger with a Spoon:

Ginger can be tricky to peel, therefore, rather than using a paring knife or vegetable peeler, use a spoon by scraping the spoon against the skin and ginger skin will come right off.

Create your own salt-free herbs & aromatics.

To reduce salt intake and to add depth and complexity to your dishes, experiment with herbs, spices, citrus fruits, different vinegars, and allium such as onions, garlic, shallots and leeks. All these bring a savory, aromatic base for any dish.

Feel free to experiment with different combinations of the many fresh herbs, and spices, to find the ones that suit your palate. You will find that you will not only add so much depth of flavour to your dishes, but you will also gradually reduce your reliance on salt to create delicious and low-sodium meals.

Adding spices in a skillet over medium heat, stirring for one to three minutes, until you can smell the spices giving off a strong aroma will enhance those spices even more.

Make your own Cooking Spray:

Making your own cooking spray is not only simple with ingredients you have on hand, but also healthier and cost-effective.

Use a mister bottle, thoroughly washed and dried.Measure out 1 1/4 cup of water into a glass measuring cup.Add 1/4 cup of oil (your choice: olive, avocado, flaxseed, canola). Do not use coconut oil as it will solidify and won’t work as well.Add into your mister bottle, and before you use it, give it a quick shake.

There you have it, your own cooking spray.

Please don’t hesitate to reach out if you have any questions about these tips, or if you have any tips that have helped you save time in the kitchen, feel free to drop them in the comments.