Recipe Friday!

Orange Pineapple Dreamsicle

Makes 2 servings

Ingredients:

¾ cup                   175 ml                  Milk, skim

¾ cup                   175 ml                  Plain yogurt, fat free

½ tsp                     3 ml                     Vanilla extract

½ cup                   125 ml                  Pineapple chunks

2 tbsp                   30 ml                    Compliments frozen orange juice concentrate

Directions:

1.    Place all ingredients in a blender and mix until smooth.

Nutrition Information per Serving (1 cup):

Calories                     132

Fat                              0 grams

Carbohydrate            24 grams

Fibre                           0 grams

Protein                       9 grams

Sodium                      111 milligrams

Recipe Friday!

Mixed Greens and Fruit Salad

Makes 6 servings

Ingredients:

3 tbsp             45 ml              Orange juice

2 tsp                10 ml              Honey

3 tbsp             45 ml              Yogurt, plain, low fat

1 bag              142 g              Compliments spring mix

1 medium                              Apple, unpeeled, cored, sliced

1 small                                   Orange, peeled, segmented

1 cup              250 ml            Red grapes, halved

¼ cup             60 ml              Red onion, chopped

3 tbsp             45 ml              Walnuts, toasted

Directions:

1.    Whisk orange juice, honey and yogurt in a small bowl.

2.    Combine remaining salad ingredients in a large bowl.

3.    Add dressing and toss.

Nutrition Information per Serving (2 cups salad + 1 tbsp dressing):

Calories                     85

Fat                              3 grams

Carbohydrate            15 grams

Fibre                           2 grams

Protein                       2 grams

Sodium                      12 milligrams

From volunteer to participant

Last year Karen Smart walked the floor as a volunteer for Bust a Move. This year, she will be following along as a participant. A few years ago, Karen lost a very dear friend to breast cancer and both her sister and sister-in-law are breast cancer survivors. “I felt so helpless. Bust a Move is my way of doing something,” explains Karen.

Karen sent out a bunch of emails to friends, family and co-workers and 16 donations later, she had reached her minimum fundraising goal of $1000. “I can’t wait to be part of this amazing event again. I even signed up for Zumba classes to help get me ready for the big day,” laughs Karen. 

Recipe Friday!

Orange Glazed Vegetables

Serves 4

Ingredients:

⅓ cup             75 ml              Almonds, slivered, unsalted

2 cups           500 ml             Broccoli

2 tsp                10 ml             Canola oil

1 large                                    Red pepper, sliced

2 tbsp             30 ml              Water

½ cup             125 ml            Orange juice

2 tbsp             30 ml              Hoisin sauce

2 tsp                10 ml              Cornstarch

2 cloves                                 Garlic, minced

1 tsp                5 ml               Gingerroot, minced

½ tsp               2 ml               Cider vinegar

Directions:

1.    Toast almonds in a dry pan until golden. Remove from pan and set aside.

2.    Chop broccoli florets into bite sized pieces.  Peel stem and cut into ¼-inch thick slices. Set aside.

3.    Heat oil in a skillet and stir fry broccoli stems for 2-3 minutes.  Add broccoli florets and red pepper and cook for another 2 minutes. Add water; cover and steam until tender-crisp, about 4 minutes.

4.    Whisk together orange juice, hoisin sauce, cornstarch, garlic, ginger and vinegar; pour into pan. Cook, stirring, until veggies are glossy and coated, about 1 minute.

5.    Sprinkle with toasted almonds.

Nutrition Information per Serving (1 cup):

Calories                     130

Fat                              6 grams

Carbohydrate            16 grams

Fibre                           3 grams

Protein                       4 grams

Sodium                      148 milligrams

Paper bras and pumping iron

Carrie Bellefountaine can’t wait to slip into her Team Sobeys t-shirt and hit the exercise floor on March 26th. And while most other attendees at Bust a Move 2011 are eager to see how they’ll feel getting through six hours of exercise at the event, Carrie is curious to see how she’ll feel the day after Bust a Move. A returning participant from 2010, Carrie has joined a gym since the last Bust a Move and lost over 34 pounds getting into shape. “The day after Bust a Move last year was a painful one,” Carrie admits with a laugh. “I hurt everywhere, and I said to myself - it’s time to get into shape.” The reward for her commitment to getting in shape has been a promise to herself to buy a new pair of shoes for every ten pounds lost, so Carrie is going into this year’s Bust a Move with three new pairs of shoes and the expectation that her new conditioning will make the day after Bust a Move a little less painful.

Carrie's handmade paper 'bras'.

Breast cancer touched Carrie’s life when her step-mother was struck twice with it. Inspired by her step-mother’s courage in the face of the disease, Carrie joined Team Sobeys and developed her own unique fundraising tool – handmade paper ‘bras’ that customers can purchase at the Tantallon Sobeys where she works. The paper bras were snapped up by customers last year at $2 apiece, and Carrie plans to repeat the successful fundraiser this year. “It’s a lot of work with a pair of scissors,” she says, “but it’s worth it.” The scissors will come in handy, too, when Carrie and her 9-year-old daughter, Lauren, plan to snip their hair and donate it for ‘Locks of Love’ cancer wigs. “I’m trying to show my daughter that if we each give a little something towards a cause, together we can all make a difference.”