I saw many people out enjoying the weather (and being active!) Saturday when I went to the Strawberry Ranch Corn Maze, as well as Sunday and Monday while walking Albert around the bridges and Meewasin trails.
I was fortunate enough to be invited to two dinners. I baked my first pie from scratch (from inspiredtaste.com) for dessert on day 1 and brought a family shared quinoa salad recipe (from finecooking.com) on day 2. Both evenings were equally enjoyable and full of great food and company. It seemed like portions were kept under control and there were lots of vegetable options both evenings. I must admit that my brother-in-law served very large slices of pumpkin pie last night (it was homemade, and delicious).
Dietitians of Canada:
- Keep leftovers in the fridge for a maximum of two to three days. Freeze leftovers if storing them for longer.
- Leftovers can be frozen and used within two or three months. Be sure to label and date all packages, and use the oldest ones first.
- Thaw frozen leftovers in the fridge, not on the counter. Eat or reheat thawed leftovers right away.
- Heat food thoroughly to at least 165°F (74°C). Check temperatures using a food thermometer.
- Ensure soups, gravies and sauces are brought up to a boil before you eat them.
- Only reheat leftovers one time. Throw away any uneaten leftovers after they have been reheated. Do not refreeze thawed leftovers.
Continue to be grateful all year round!
Steph Langdon, RD
something nutrishus counselling & coaching