Amber Approved | July/August | Fifth Edition

Amber Approved

Crazy for Cru Juice

Meals on Wheels

Vacation Success

Muffin Recipes

Who’s the Brains?

Celebrates 50 Years!!

Stay Healthy

MEET YOUR

2015

BACHELORS! To subscribe to this magazine, please visit http://www.AmberApproved.ca

Issue 5 July/August 2015

In This Edition

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Meet Your 2015 Bachelors Find out who they are!

Meals on Wheels turns 50!!

Advanced Naturopathic Medical Centre Defining your personal style oil & Grain SAIT On the Go Quick Cusine

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Crazy for Cru Juice Who’s the Brains?

Ania Basak Summer Styling Stella’s Gluten Free Perogies

Ron Jarret Vacation Success

Savannah Durkee Wine Pairings

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Ollia Macarons & Tea veegmama 3 kid approved popsicle recipes Amber Approved Muffin Recipes

Summer Fresh Salads from Wanda Baker

Graphic Design: Fierce Web Designs Cover Shot: Perry Thompson Photography Food photography by Jennifer Brazil Amber’s Hair by Shae-lyn from Jemini Hair Artistry Makeup by Aulona Duraj of Adrianna Adore Clothing Styled By: Suneet Brar from The Espy Experience in Calgary 2|

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From the Editor

WELCOME TO AMBER APPROVED Happy Summer to you all! This edition is extremely special as we have a special bachelor edition to help support raising money for Meals on Wheels at this year’s Amber Approved Stampede Breakfast.

We will also be showcasing Meals on Wheels 50th anniversary, along with tons of delicious recipes and tips for staying on track with your health through all the summer vacations. Enjoy and try not to eat the pages, as this is a delicious edition!

Copyright Š 2015 Amber Approved Amber Approved Magazine is a monthly digital publication with limited print copies available in designated markets. Amber Approved Magazine welcomes all contributions. Amber Approved Magazine assumes no resonsibility for content or advertisement.

No representation is made as to the accuract hereof and is produced subject to errors and omissions.

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50th Anniversary Last year, Calgary Meals on Wheels produced more than 375,000 meals, relied upon more than 800 volunteers, and operated with a nearly $3M budget supported by the community.

They provide several different meal programs to individuals, families, schools, and community groups. Anyone can sign-up regardless of age or income, short-term or long-term.

Although the organization has grown significantly in the last 50 years, the essence of how they help our community has not changed. And to this day, they have never missed a day of scheduled delivery. For more information, please call (403) 2432834 or visit mealsonwheels.com.

When you ask our volunteers what it was like to deliver meals back in the 1960s, they recall the thermoses of hot soup, and they remember the gratitude from the clients, which still rings true to this day.

Origins of Meals on Wheels The concept of “meals on wheels� originated in the United Kingdom during World War II when many people lost their homes and ability to cook due to bombing. Today there are operations in many countries, each with unique stories, programs, and funding.

Our Beginnings The story of Calgary Meals on Wheels began in 1964. There was concern that elderly people living alone were being discharged from hospitals with no support during their recovery. The United Church Women studied the matter and recommended a pilot project for meal service. The project commenced operation on November 15th, 1965 with 8 clients. Meals were prepared in the kitchen of the North Hill Community YMCA.

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• 1967 - The pilot project confirmed the need for the service, and the operation moved to Hillhurst United Church with a kitchen that was 24 ft. by 14 ft. producing 125 meals per day.

• 1969 - The first van was acquired, donated by the South West Lions’ Club.

• 1972 - The operation moved to a building leased from the City on 4 Avenue SW. • 1975 - The name of the organization was changed to Calgary Meals on Wheels.

• 1983 - Over half a million dollars was raised, and the organization moved to Macleod Tr SE. The new facility had at one time been a warehouse during LRT construction, so the space was transformed into a fullyequipped modern industrial kitchen and office facility.

• 1998 – 2002 - Four new programs were developed which are now known as the Frozen Program, Working Homeless Program, Hot Soup Program, and Chopsticks Program.

• 2013 - The Macleod Trail building was home for 30 years, eventually producing nearly double the estimated capacity of the building. In the summer of 2013, the organization moved to a brand new production facility located in the Great Plains Industrial Park, a move more than 8 years in the making. The new 15,000 sq. ft. kitchen can better serve Calgarians and keep up with the need for services for decades to come.

• 2015 - Calgary Meals on Wheels will mark its 50th Anniversary on November 15, 2015. The milestone will mark not only half a century of delivering nutritious meals to those in need, but also 50 years of bringing a sense of community right to clients’ doorsteps.

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Meet your 2015 Bachelors

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CHRIS CURTIS

DAN CHEN

DJ PEART

GREG RAFTER

JD LEWIS

YANNICK CARTER

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BEHIND THE SCENES

READ ON TO FIND OUT MORE ABOUT THESE HANDSOME BACHELORS Fifth Edition -

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What kind of guy would you say you are?! (country guy, city guy, athletic, nerdy, bad boy etc) Athletic/Nerdy

What’s your favorite kind of woman? (good girl, bad girl, nerdy, well-educated etc) Well Educated and Mature but doesn’t mind letting loose

5 top qualities you look for in a girl 1. An award-winning smile and sense of humour go hand in hand 2. Nothing quite as attractive as razor sharp wit 3. Laid back and low maintenance 4. Has to be confident and decisive 5. Enjoys the outdoors or being physically active

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TEAM CHRIS 5 biggest turn-offs with a girl 1. Being pretentious or snobby is a great way to make me walk 2. Unnecessarily loud women 3. Being obnoxious or ignorant 4. Being rude to wait staff on a date 5. Fake tan, fake hair, eyelashes etc. Just be yourself

IF you could be any guy in the world aside from yourself, who would you be and why?

Favorite Physical Feature of your own:

I would probably be my Grandfather. He was a pilot in the war, a professional engineer and one of the last true gentlemen. He always taught me to be respectful to everyone around me but most of all towards women. He was the kind of man who would stand up every time a woman entered the room and he taught me that anyone who used profanities in their vocabulary didn’t have much of an imagination.

My smile, nothing shows off confidence like a smile

What would you want to do if you weren’t in your current career?

What is your music taste?

Maybe an architect or a carpenter, I want create something or build something with my hands

Mostly alternative rock but I’ve been on a bit of a Jazz and Blues stint lately

Favourite Sports to watch and play?

I love watching football. I’m a die-hard Seattle Seahawks fan.

Top 3 fave restaurants in Calgary 1. Kinjo. Best sushi in town and the atmosphere is phenomenal 2. Caesars. You can’t beat the steak there. Melts in your mouth.

3. Tubby Dog. Because where else can you get a giant greasy hotdog with ridiculous toppings?

Favorite food?

Sushi or Pizza so greasy you can see through the plate.

If you were chillin’ on a Saturday with nothing to do and could do anything, what would you do?

Go for a drive and try to get lost somewhere.

Small prairie town, hike in the mountains or an adventure downtown. Spontaneity is the best when your options are wide open.

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Radio host CJAY92

What made you decide you wanted to participate in the auction?

“Its local and you can support the community, and it’s in your own back yard and you know where the money is going and also to meet a nice pretty lady. I am in that place where I am looking for something serious, and long term.”

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TEAM DAN Career: Radio host CJAY92 I signed up for a program at college and I remember my first day of class, my teacher said that radio is not glamorous, there’s shit money and you will sacrifice a lot (family, friends etc.) and I knew right there I was doing the right thing because I didn’t bat an eye.

What’s your personality?

I’m a chameleon, I am a sports guy, I only watch sports and food network, I am a physical guy, I like to place sports and work out. Right now I’m training for tough mudder, in whistler. I’m not a nerdy guy, never got into gaming. And I am music guy, love live music and checking out live bands.

5 things you look for in a woman?

1. Well educated, 2. Well travelled who knows what she wants, 3. Someone who is Sporty 4. Dry sense of humor.

5. Someone I can be proud of.

5 biggest turn offs?

1. Smoking 2. Laziness, not ambitious, 3. Someone who takes herself too seriously

What’s your favorite physical feature of yourself?

I’ve been told my arms are quite nice, my back, and my broad shoulders.

What’s your favorite music?

Pearl Jam is number one, followed by Nirvana, Rise Against, 1979, Sound Garden, Metallica

What’s your favorite food?

I love jerk chicken, I love East Indian food. Something with spice and kick to it, I love carbs, and I love rice and noodles. It’s all about self-discovery and art, so I try to experiment.

If you could be any guy other than yourself, who would you be?

Ryan Reynolds because he’s so quick witted and hilarious, married to Blake Lively, and he’s funny and super Canadian.

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Personal Trainer at Mission Fitness

Who’s your ideal woman?

A girl who understands her self worth and respects themselves and others, and with that similar interests to me, a selfless individual, I am more drawn to givers and brutally honest. That’s just a foundation for trust and an individual who isn’t easily stressed out, grounded. Understands their own purpose.

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TEAM DJ What made you decide you wanted to participate in the auction?

Initially I was a bit drawn back because I don’t typically do anything like this but for this cause, for charity I think it would be a cool opportunity to support a good cause. I am now more open to enjoy new experiences.

What’s your personality?

What’s your favorite food?

I like traditional Jamaican dishes rice and peas and ox tail, I pretty much want to include a fried plantain in every single meal, its what I like to do for some reason which may be an issue.

If you could be any guy in the world, who would you be?

DJ is pretty comfortable being himself.

I’m pretty diverse, I can adapt I am pretty outgoing, I more so a city guy right now but I also like to go out in nature, in the mountains, explore different forms of recreational activities.

Who’s your ideal woman?

A girl who understands her self worth and respects themselves and others, and with that similar interests to me, a selfless individual, I am more drawn to givers and brutally honest.

That’s just a foundation for trust and an individual who isn’t easily stressed out, grounded.

Understands their own purpose.

What’s your five biggest turn offs?

1. An individual who isn’t concerned about their wellbeing 2. Someone who smokes and drinks all the time 3. Someone who is needy 4. Someone who doesn’t listen 5. Someone who is quick tempered

What’s your favorite physical feature of yourself?

Lets say my smile, I smile all the time.

What’s your favorite kind of music?

I listen to a lot of instrumentals and if I do listen to music with words it’s typically something with a positive message, something I can relate to. I also like epic music, movie soundtrack scores, listen, love it, yes everything I do I want it to be done epically.

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What’s your favourite kind of woman?

Girl next door meets business professional

5 top qualities you look for in a girl 1. Be able to hang with the boys 2. Must be comfortable being single 3. Passion for science is a must 4. Strong is sexy, can she do a chin-up?

5. Keep up with my hectic and fast paced schedule

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TEAM GREG What kind of guy would you say you are?!

Favorite food?

Athletic and Nerdy

Sushi

What’s your favourite kind of woman?

If you were chillin’ on a Saturday with nothing to do and could do anything, what would you do?

Girl next door meets business professional

5 top qualities you look for in a girl 1. Be able to hang with the boys 2. Must be comfortable being single 3. Passion for science is a must 4. Strong is sexy, can she do a chin-up?

5. Keep up with my hectic and fast paced schedule

5 biggest turn-offs with a girl 1. Is your phone surgically attached to your hand?

2. Make-up, less is more 3. Not making time for an active lifestyle 4. Smoker 5. Smoker who doesn’t carry gum

Go on an adventure in the mountains or do something outdoors. Maybe work on my golf game.

IF you could be any guy in the world aside from yourself, who would you be and why?

My brother, he’s the far more attractive sibling.

What would you want to do if you weren’t in your current career?

I would probably go back to school and do a graduate degree

Favorite Physical Feature of your own: I think I could win a ‘best legs’ contest

What is your music taste?

Anything but Country. There I said it, bring on the heckling I can take it.

Favorite Sports to watch and play?

I suppose I have to say skeleton seeing as I actually compete in that sport. However, I will play pretty much anything. I love golf despite the fact that I’m not very good at it.

Top 3 fave restaurants in Calgary 1. Does Lazy Loaf count? Great sandwiches.

2. Wild Rose Brewery 3. 1600 Restaurant and Bar

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What’s your personality?

I’m a city guy, there’s always stuff going on in the city.

Radio Host CJAY 92

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TEAM JD What made you decide you wanted to participate in the auction?

What’s your favorite music?

Supporting a great cause for charity and getting to do something a bit different

The Deftones, In Flames, Have Heart, Alexisonfire, Blink 182, seeing the Deftones is on my concert bucket list, aside from that a Tupac hologram.”

Career: Radio Host, CJAY 92

What’s your favorite food?

My uncle was a big part of it (getting into radio) but I was a big radio nerd, I liked parts of radio you weren’t supposed to like when you’re 14 or 15, I liked old radio shows, but they were from the 40s and 50s so you had no common ground with any of them, you would try and talk about them at school and they would say you should get a real hobby. I liked sports talk radio as well.

BBQ, this is the first year I’ve been trying to cook. I had a lot of fun with it, and it took my mind off some stress.

It’s become something I never thought I would enjoy. I love salmon it’s a big go to, so many variation. Spaghetti and meat sauce.

What’s your personality?

Dana White, he’s worked his butt of to get to where he is. I actually got to interview him and it was a super cool experience.

I’m a city guy, there’s always stuff going on in the city.

If you could be any guy other than yourself, who would you be?

What do you look for in a woman?

I think I got the bad girl thing out my system a while back, I think someone who is pretty flexible and accommodating, it’s pretty hard to find someone that can roll with the punches, I don’t know when I’ll be home or when ill be available.

Someone who can roll with the punches, and someone who I can bring home to my parents, it’s still important that someone can pass the mom and dad test.

5 biggest turn offs?

I’m such a personality guy, a shitty personality; I need somebody with layers, and someone I can’t figure out in ten minutes. Bad girl, it’s not my scene anymore, I’m not the guy who wants to paint the town 12 different colors three nights a week with someone.

What’s your favorite physical feature of yourself?

Outside of my hair, I’ll put a plug in for my tattoo.

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Realtor and former linebacker for the Calgary Stampeders

5 things you look for in a woman?

1. Sweet, shy and reserved 2. A girl who wants me to be there for her but is ultimately independent and doesn’t really need me.

3. Someone who is grounded, and not just into the monetary aspect of life 4. Calm, cool and collective

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TEAM YANNICK What made you decide you wanted to participate in the auction?

For me the biggest thing for me, for meals on wheels that it helped my mother, she is currently battling Alzheimer’s so cooking is something that is very difficult for her to do because she can never remember that she is actually cooking, it was a safety hazard, so meals on wheels was a program that was a tremendous help because it allowed me to continue on with my day at work knowing that she’s going to get the nutritional value she needed.

What’s your personality?

I think I am eclectic, I have various kind of attributes to me that kind of don’t match together, it makes me very unique. I am kind of outdoorsy guy but I kind of need that city so I have this life long plan to have a plot of land just on the outskirt of the city so that when I need to come back I can but when I need to get away.

5 things you look for in a woman?

1. Sweet, shy and reserved 2. A girl who wants me to be there for her but is ultimately independent and doesn’t really need me.

3. Someone who is grounded, and not just into the monetary aspect of life 4. Calm, cool and collective

What’s your favorite music?

R&B its probably the only genre I listen to 24/7, but for me when I listen to R&B music it calms me down, when I’m calm I can process everything a lot better, it’s a lot slower, I don’t exert so much energy on the first play, I process the game as it goes, one day at a time. R&B music has been my life feel.

What’s your favorite food?

Chinese food, I spend copious amounts of money trying different Chinese food restaurants

If you could be any guy other than yourself, who would you be?

I would say Donald trump, just because of the amounts of money that he has so I could do what I want to do in the world, my dream is to open a plot of land on the outskirts of the city and have an animal shelter, which would be a senior shelter so I go to all the different humane societies and pick up all the senior animals that have medical issues and let them just live on the land and move freely, live out the last days of their life in their natural form. If I could be anybody I would be Donald Trump, so I could take all this money and help as many animals as possible.

5 biggest turn offs?

1. Smoking 2. Dependence 3. I don’t like the princess mentality 4. Uneducated 5. Inactive, couch potato type

What’s your favorite physical feature of yourself?

I think my eyes, are nice. I don’t see it, they’re just brown eyes. Eye lashes, I have long lashes.

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Whose the brains behind it (cru) and who made it come to fruition?

Cru Juice was founded by Amanda Hehr, who for a final project in university designed a model for a cold press juice company, later on in life she would leave her job as a medical technologist to team up with her friend Naomi, a marketing whiz to chase her passion and open a business. Juicing was something Amanda had always had a passion for.

She saw a hole in the market and a great urge to fill that hole. Between herself and Naomi, who has extensive marketing and branding experience, they would come to own Cru Juice here in Calgary. In a sense Naomi, is considered to be the brands self-taught nutritionist, un-educated in nutrition but very knowledgeable just the same.

They opened in July 2014 and with them a few other employees began making all the juices, by hand and the response was incredibly positive, and the line up of juices grew as did the staff and then a third partner would enter the scene that September. Krista Ring with a background more in HR.

More and more flavors are constantly being tested and thought up of, but it is explained there is so much more to it.

“Naomi is the brain mostly, behind the recipes however it is very collaborative and creative. Always being creative and ahead of the curve, as well as always being authentic.

Authentic is the one world we always want people to associate with us, that we are honest about what we put into our juice and that our customer service is delivered in a way that’s real, down to earth and personal and so that’s our goal.” says Sasha Massey.

The produce of course is meticulously chosen and treated with extreme care “The produce is sold and sourced 20 |

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from a few different people. We make sure that wherever we are sourcing it from it is local, Non-GMO farms, and as much organic farms as we possibly can. We say that we are mostly organic, especially when we are using any kind of super foods.

And we make sure whatever producers we are working with, that we are able to trace exact plot of fruits and vegetables so we know how it was treated, so we are very meticulous that way, that we know exactly from growth to getting into the juice, we know where it came from.”

The name was chosen as meticulously as the produce that goes into these cold press juices, where founders Amanda and Naomi would eventually decide on Cru Juice “Basically Cru means raw in French, and we just wanted, a clean and chic logo. We love that play on words and it fit with the logo and the name. It went through a long process. Our name Cru, everything that comes into the store, is raw. Its never heated or cooked, its all in its purest form. Its 100% raw.” The produce comes in, everything is washed and prepped and goes into the kitchen to the press and then we batch the juice, everything is hand bottled, we do everything ourselves including putting labels on the bottles, it’s a long process, there is a lot always going on.

Cru has expanded since their initial start from having a pop up shop in Holt Renfrew, where Calgarians can buy their juices until December 2015. And then their new store has opened in Mount Royal village, where people will be able to experience more than just the beloved cold press juice, expanding to preparing raw food, and a more café style experience.

Basically Cru means raw in French, and we just wanted, a clean and chic logo With the summer season fast approaching, there are some old and new summer juices coming to stores soon. Pixie, which was a huge hit last year, includes watermelon, strawberry, pink grapefruit, chia seed and mango. Also launching is “Matcha Man”, it’s a special juice for YYC Cycle. It’s going to be a Brazil nut, matcha, with a little romaine. And then the “Model/Actor” which, in Zoolander when Fabio accepts his award, he’s not just a pretty face it’s the same idea with the juice. It does have a lot beautifying qualities, and its very hydrating and skin boosting and it has a depth of flavor and health benefits as well so its more than a pretty face. And then the “Big O”, we had a demand for people wanting just one flavor, just one ingredient juice, so we put our twist on it and its oranges and blood oranges.

Cru Juice will also be sponsoring the Amber Approved Stampede Breakfast in July “So we were really attracted to working with Amber Approved because obviously stampede is about indulgence, most of the time. And we loved the idea that your hosting an event that is more health conscious, still being part of the fun and all of the excitement in the city but giving people an option to do something good for their body and basically a break between all the beer and pancakes.”

easy which is a combination of green juices, fruit juices and lemonade and then we have go deep, with is mostly green juices and then another lemonade. The go easy has a little more fruit so a little more calorie and a little more natural sugars just so that it’s a little bit easier on your body where as the go deep we mostly recommend after you’ve done the go easy and are looking for a more intense cleansing experience.”

Be sure to check out Cru Juice!

In addition to everyday juices for your enjoyment Cru has also added some juice cleanses to the menu, where they have two levels: “The go

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ADVANCED NATUROPATHIC MEDICAL CENTRE Canada’s Comprehensive Centre for Biological Medicine Our approach is unique because we are specialists in European Biological Medicine. Biological Medicine is about understanding how the body works, working towards getting the body to work better, understanding the underlying causes of problems and help to resolve them. We look at how all the systems of the body are functioning together and how the whole system is regulating.

D R . MELI N A RO B ERTS NATUROPATHIC DOCTOR AND CLINIC DIRECTOR B I O L OG I CAL MED I CINE IS BASED ON THE UND E RS TAN D I N G T H AT THE BOD Y I S A DYNA MIC MACH INE TH AT I S C ON S TAN T LY R E GU LATI N G I TSELF TO KEEP US H EALTH Y.

Our goal is to work closely with clients to help to get their whole body performing at optimal capacity. We work with the body to move it towards normal physiology, which means we are helping your body to function on its own, the way it was designed to function.

We offered advanced, comprehensive testing that can indicate a host of underlying health issues including but not limited to imbalances in organ function, infections, heavy metal toxicity, biochemical imbalances, intestinal dysfunction, endocrine/hormonal imbalances, immune challenges.

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Biological Medicine is based on the understanding that the body is a dynamic machine that is constantly regulating itself to keep us healthy. An example of regulation is how our body regulates body temperature, if we are too hot we sweat, if we are too cold we get goose bumps. Regulation is our body’s adaptive ability to handle any kind of stress in its environment. Our body does that regulation within every cell in our body and every organ. It is these subtle changes that allow our bodies to remain truly healthy. We use cutting-edge tests to gauges how well our regulating machinery is operating.

Our next step is to figure out what is interfering or not allowing the body to

properly regulate or function properly. A healthy, well balanced body has many ways of eliminating toxins, infections and even cancer cells from the body.

The liver, kidneys, gallbladder, lungs, lymphatic system, colon and skin all work to neutralize and expel harmful substances from the body. Toxins can be infections, heavy metals, environmental toxins, food intolerances, emotional conflicts. When toxins accumulate those systems begin to fail. Toxins interfere with cell function and cellular metabolism. All these toxins or stressors on the body effect the way the body works, when you remove these stressors we allow the body to function properly, the way it was intended.

“With our approach we systematically remove the stressors on the body in a priority sequence.”

deeper in the body that’s out of balance and needs our attention. We see symptoms as clues to underlying imbalances.

We use individualized diets and supplement plans and if necessary more aggressive therapies such as IV nutrients, chelation therapy, oxygen therapy, emotional balancing to help clients reach their health goals. With this biological medicine approach we can often reverse disease progression and help patients to get onto a whole new healing path.

Our body has amazing self-healing capacity, we just need to set up the correct environment within the body to allow this to happen.

Dr. Melina Roberts (@drmelinaroberts), Naturopathic Doctor and Clinic Director of Advanced Naturopathic Medical Centre in Calgary, Alberta, she is a leading authority in the field of naturopathic medicine specializing in European Biological Medicine effectively treating digestive issues, hormonal balancing, autoimmune disease and cancer.

Our approach is not about suppressing symptoms. Symptoms are seen as an expression of something going on

“Our goal is to work closely with clients to help to get their whole body performing at optimal capacity.”

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Defining Your Personal Style Use Pinterest. This useful tool provides tons of inspiration on how to create a look you are obsessed with.

For myself, my look is fairly simple and I stick to key, basic pieces in my wardrobe - neutral colors that can be dressed up and/or worn on a casual Sunday.

Pinterest can give you ideas on how to create a look with items already in your closet. Take a look at your pins; you’ll likely spot some trends.

Maybe you’re posting a lot of black and white looks, a particular skirt length, cut of denim or even several shots of a particular person. We all have a style we are drawn to more often than others so use Pinterest to find those people and looks that represent a style you love and use it to help inspire your own.

Pinterest can give you ideas on how to create a look with items already in your closet.

Choose a few staple pieces in your wardrobe from clothing to accessories to beauty items. I have my leather jacket, boyfriend jeans, a favorite pair of skinny jeans, black & white t-shirts, leather pants and a chambray long sleeve that are in frequent rotation. I can mix and match these pieces wearing them over and over again getting a slightly differ24 |

ent look each time. And don’t forget about accessories. You don’t need a ton, just some pieces that you adore and that reflect your personality.

I have pieces I wear daily that are simple but add a little bling to my outfits. I also have a couple of go-to lipsticks, a neutral one for daytime and an evening lipstick that I feel fabulous and confident in!

If you have an outfit on and you don’t feel like yourself in it then don’t wear it!! Being comfortable and confident is key. People notice.

It’s portrayed in the way you walk, how you carry yourself, and in the way you interact with others. So make sure you feel like you when you walk out that door.

Show off your assets. Knowing what cuts and pieces flatter your figure is always in style. Trends can be fun

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but sometimes they don’t look flattering on everyone. Knowing what looks best on you makes shopping a breeze; you’ll gravitate towards specific styles because you already know they’ll look good. Finding a good tailor is also an asset in this department, they’ll tweak pieces so they showcase your body in the best way possible.

Being comfortable and confident is key.

People notice.

Personal style isn’t just about clothing, it encompasses health and beauty too. It doesn’t mean it needs to be complicated; again, your beauty routine should make you feel confident. For example, I love having a sun kissed glow

so bronzer is a must in my make-up bag and having manicured nails really makes me feel like I have my sh*t together so I prioritize setting aside time to do them. I also love how rejuvenated I feel after spending time outside, sometimes it’s a run, other times it’s just a walk around the block that I need to feel refreshed and energized!

Oil & Grain was born out of our love for all things fashion and fitness in addition to the shared mentality that you can look stylish no matter what you’ve got going on in your busy life. You know those days when you waltz out the door feeling like you’ve really nailed your outfit? We live for that feeling! We believe that defining your personal style allows you to uncover what particular look truly makes you feel like the best version of yourself.

Read on for our tips on how to uncover your own fabulous style! xo L & J

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On The Go in SAIT was inspired by an idea where there was a notion of not having health foods. “Even sandwiches weren’t something I aspired to want to have. So this project has been on for about a year and half where we went around and went to the market we looked at our spaces, university’s, hospitals, we asked over 1000 people “what do you want?” and with that we came up with on the go: parfaits, wraps, sandwhiches and salads.” says Parminder Mann. They saw a void in the school and filled it.

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created by their corporate chefs who all work in the culinary innovation kitchen in Ontario. Each recipe goes through 20 tastings before it passes the test. “If it meets the macro needs then we go out and we will make the line extension. But when we came out with our original 56 line, we did the cutting, the tasting, which liked it, why they liked it.” says Parminder Mann.

The drive to bring something like on the go to SAIT stemmed from a need for health food, they felt that there was a gap in terms of what’s health and what is good for you. “There was a need for really good and healthy ‘grab n go food’, and that’s why we did what we did.” says Parminder Mann.

In terms of deciding the nutritional content of the menu, they turned to the market to decide the amount of macros, proteins, carbs and fat per dish “We look at what the market is telling us, and it’s really to be minimalistic.

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We don’t add a lot of salt and dressing, we like to keep the food natural. We keep our dressings, salt and pepper separate. “ says Parminder Mann.

As for cross contamination and the decision to label something “gluten friendly”, they caution that their premade salads, and fresh cut fruits are the safer options as they are made without gluten. All production of On the Go 2.0 products are separated in their own kitchen, in their own space which is cleaned down in between prep and packaging however they do advise “We do our best to keep it free from cross contamination. The products we get and the products we use, we aren’t 100 percent sure of what they do in the plant in which they are produced so we cannot say its 100 percent gluten free, we can guarantee anything. “ says Parminder Mann.

If you want to connect more with On the Go 2.0, they can share with twitter and instagram

@onthego

As well the on the go team does their best to change with the seasons, sourcing what is locally in season “We have our staples that we keep all year, and then we have our spring, summer and winter rotations, and if its strawberry season we will have more strawberry infused products.” says Parminder Mann.

As well they noted that all of their products are local “our produce supplier is Bamford and Sysco, so we order out supplies through our distributors. Our suppliers try to purchase things that are more local in the region.” says Parminder Mann. The reaction

has been exceptional, the people and students are drawn to it, “they love the colors, the choice and the variety to it, the feedback has been very positive overall” says Parminder Mann. With their best sellers being the more healthy and colourful options on the menu including: the chickpea salads and the mango Thai salad, “those are very popular just color wise and its layered nicely so people buy with their eyes. Things that are high in protein are flying off the shelves.

We try to keep those in stock more than others.” says Parminder Mann.

of year, to give students the best access to the healthy options with the spring/summer hours being 7a.m. to 4 p.m., and then once school is back in the hours extend back to 6a.m. to 6 p.m..

It is very important to them that they wish to add “Students are the focus of this; they are the ones demanding more healthy choices. With some more indulgent options for the desserts but still have mostly health options.” says Parminder Mann.

It is the demand of the students that drive the business forward for which the group is grateful for.

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A N I A BA SAK PRESIDENT & CEO OF FASHION CALGARY

with fringe and tassels by adding the unique handbag or small clutch and ankle boots with major fringe accents!

SUMMER STYLING B Y A NI A BASACK

For many of us Spring and Summer are to two the most fun seasons – especially when it comes to fashion and beauty – as it should be definitely a time for experimenting with colours, textures, patterns and cuts. The fabrics are usually lighter and all that sunshine puts you in a great mood that makes you want to try things – sometimes for the first time! If you want to discover what is trendy this season – one of he first thing I should say would be beautiful patterns and florals – those you’ve seen in the 70’s!

Not sure about the colours – well – if you are open to experiment – this is your season – as 80’s is back! Try to add a pop of colour to any simple outfit with a neon bag or statement jewellery – or just go for the sunny look in the season’s brightest tops and dresses!

One of my favourite trends this year is definitely fringe! Boho chic meets western in the season’s most-wanted accessory trend – you can have fun 28 |

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“One of my favourite trends this year is definitely fringe!”

Speaking of accessories – here is another musthave this season – the hottest hands-free bag is the ultra versatile cross-body. This easy and effortless essential will add an uniqueness to any outfit – and what’s most important – it can be worn from day to night!

Couple of the must-haves this Spring and Summer are for sure: crop tops-so a cut above the rest; and cut-outs – one of the season’s hottest fashion trend.

Don’t be shy and show a little bit of skin by choosing funky top that can be paired with plain trousers, jeans or pencil skirt-for more polished look.

That being said – the cut-outs, as another trend, in the right areas can make a woman feel feminine and sexy and it is definitely one of the best way to showcase our confidence. So let’s put boredom on a side and have fun with fashion this season!

ANIA BASAK O N E OF THE MOST INFLUENTIA L WO MEN IN FA S H ION & BEAUTY INDUSTRY IN TH E P RO VI N C E O F A LBERTA

Ania Basak is one of the most influential women in fashion & beauty industry in the province of Alberta - coming just over 6 years ago straight from Europe - now proudly Canadian, She is President & CEO of Fashion Calgary – one of the Top10 online media promoting fashion/beauty/art & dsign/ lifestyle in Western Canada; Makeup Artist, Image Consultant & Personal Shopping Assistant. She has been a Beauty Ambassador for Giorgio Armani, a Beauty Advisor for Yves Saint Laurent, and most recent - Education/Training Coordinator & PR/Media Representative for Guerlain Paris Canada in Alberta.

Ania received her training from Maestro Image Academy in Poland held by the International Champion of Makeup & Style – Olaf Tabaczynski; becoming certified Makeup Artist that allowed her to accept in 2013 the position of Regional Makeup Artist for Christian Dior in Alberta.

From academic perspective, Ania Basak is a music

graduate (used to teach piano in Calgary for over 3 years ) with MBA at Law & Administration Department from the University in Poland. She has been recipient of numerous scholarships presented by the Prime Minister of Poland.

“Most influential women in fashion & beauty industry in the province of Alberta” Moreover, she is co-founder of Fashion Calgary Portrait Campaign (together with her husband, photographer – Rafal Wegiel) started in 2012, when Calgary has been chosen as the cultural capital of Canada; with the aim of featuring TOP 30 Ambassadors who are shaping the cultural scene within the city of Calgary, our province and our country (including Premier of Alberta, W.Brett Willson and many more).

After successful campaign in its first year, in 2013 she linked the campaign with Calgary Philharmonic Orchestra - raising funds for their non-profit organization - Musical Camps for Kids and help create awareness around that.

Guest speaker for Business Professional Women Calgary Chapter, where she was invited to share her story & empower women; the only one Canadian media representing both Canada & Europe at New Jersey Fashion Week and later at Fashion&Beauty Week in NJ. Believing in giving back - proudly volunteer at YMCA for over 6 years and Bikram Hot Yoga., for the last 3 years.

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W he n K o r b i n ( m y s o n) w as about 4 y e a r s o l d he w as dia gno se d wi t h aut i s m, I am a reha b t h e r a p i st and w hi l e I am t radi t i o n a l spe e c h the rap y I s t a r t e d l o o k i ng i nt o hi s f ood a n d di e t , a n d ho me op a t hic t h i n g s a n d vi tami ns and s ta r t e d do i n g a l o t o f res ea rc h . A n d I d e c i de d af te r m uch re se a rc h I am go i ng to p ull hi m o ff da i r y and s e e w ha t h a p p e n s.

f i e l ds and he was shocked.

I t w as all in the g ut, it was al l i n t he food. Now he is 11 ye ars old and is doing grade 1 0 math and science, he ’s got a g reat g roup of f ri e nds and he’s center def e ns e i n football and g oing f o r hi s g reen belt in kar ate.

H e ’s got a little bit of a s t ut t e r. W hen he was diagno s e d with autism, being So t he f i r st n i g h t I pul l e d s o me w here on the speco ff, he sl e p t t h ro ugh the t rum e v er y body told me n ight a n d h e w a s 4 ye ars “he w ont be the most soo ld a n d h e h a d ne ve r s l e pt c i al pe r son, and y ou hav e t hroug h t h e n i g h t, no t i n t o s tart thinking about f our y e a r s. w he n you g et older, and he w i l l probably liv e with y ou I w oke u p a t 6 i n t he mo rnf o r t he rest of his life.” i ng w i t h a p a n i c t hat s o meAnd t o just see what he t hing w a s wro n g w i th hi m. i s no w in just sev en shor t And t h e n i t c o n t i nue d, I beye ars , and to think of what g a n no t i c i n g t h i n gs t hat he I w as t old is amazing . It’s w a s list e n i n g t o w hat I w as no thi ng like it was, and sa y ing a n d so r t of a f o g w as re ve al i n g the sy mptoms of lift ed , a n d t h e n c ame o ur auti s m I think it has to do f irs t sp e e c h t h e r apy s e s s i o ns al l w i t h healing y our g ut w hich I h a d a l w ays dre ade d and no ne to do with changb eca us e n o t h i n g w as c l i c k i ng i ng hi s per sonality or perand he wa sn ’t e ve n tal k i ng s o nal i t y tr aits. He’s v er y at four. A n d su r p ri s i ngl y he gi f t e d and he’s v er y smar t w a s a sp o n g e , h e j us t aband he ’s v er y healthy. sorbe d e ve r yt h i n g, t hi ngs st a rt ed c o n n e c t i ng. I t w as What is some advice you could lik e ni g h t a n d day, and my give to other mothers dealing h us ba n d w o r k e d i n t he o i l with the same kind of thing 30 |

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GLUTEN FREE

Where did this all start?

with their child, as far as maybe they are a bit hesitant to try something different from what their doctor says?

I think you have to do your own research, just like every person out there, and every person on the spectrum is different, we all have different jeans, and things wrong with us and different with us and I think you have to find what works for you. There were a lot of things I tried with Korbin and didn’t see any benefits from, and we would stop but always kept going and going and eventually you’ll kind of find your own way and everything will fit, and once it does you will start to see improvement. But what worked for Korbin may not work for everybody else.

When did you attempt to make your first gluten free perogie?

First it was after the first thanksgiving and Korbin had a temper tantrum, because he couldn’t have his perogies and we are a ukranian family. And I honestly never thought of it and I love perogies and always have. Perogies are our potatoes so I kind of thought he was freaking out because he wanted some, and everyone had them but him and I thought to myself “I am the worst mother ever” (laughs) and then I kind of thought that night as silly as it sounds, how horrible would it be for someone with celiac disease and food sensitivities that they could never have a perogie, so I started looking all over and I found one in New Jersey but it had egg in it, and dairy and it looked more like a ravioli than your traditional perogie, so my mom and I got a whole bunch of flour together, different ingredients and we tried and tried and finally, my baba who is Stella, my mom told me a trick that she used to use and we finally got it together.

The logo design, what inspired that?

Just my Babas, its kind of a Baba with a babushka on.

How long have you been in business for?

We are going into our fourth year and we started with a plain potato, and asthmatics and pepper, and some people couldn’t handle garlic and onion so that’s become a best seller. And then we have a vegan cheese, with daiya cheese. And chives and bacon and cheddar and for those we use regular cheese.

The ravioli comes in a spinach and cream cheese, a sun dried tomato and cheese and a regular cheese blend and a dairy free version and it is made with daiya cheese.

What does it look like, making 7000 perogies a day? Walk me through that: Sheldon’s Potatoes is a potato farm that is about five minutes outside of Lacombe, we started buying 50 lb. boxes of potatoes from them and now we order our potatoes the night before and we have people who peel them in the morning and we pick up our 200 lbs. of potatoes fresh every morning and we start boiling them and while we are boiling them we make the dough and by the time the potatoes are done everything else is ready to go. So we had to very soon buy a buy a machine, and what would happen is that they are engineered precisely and it wasn’t working and we got a engineer to fit our dough.

How many pots of potatoes are you boiling?

Weirdest toppings you’ve ever seen?

Ketchup.

Recipe?

White rice flour, sweet rice flour and potato starch, ,dairy free, gluten free, corn free, soy free, sugar free, egg free, nut free and non gmo.

What intrigued you to get involved Enough for 200 lbs. every morning, five in the breakfast or the brand? days a week.

Well you, I mean healthy living and Do you have a vision beyond Canada? it’s hard to find good products that are gluten free, and dairy free and locally sourced, and clean with no We haven’t even touched the market added preservatives. You’re from yet, we just have slow and steady the area, and to be able to go to growth and I don’t really think that’s authentic and it was never about that. a stampede breakfast it makes a difference. I think its great that It will grow as long as we don’t want people have those options. to make perogies anymore.

You have other products, not just perogies so tell us a bit about those: We also make ravioli and pizza pops, and those are things I couldn’t find that were in Korbins mains foods.

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As I sit here in the warm spring sunshine it has occurred to me that there will be numerous clients of mine going on vacation this summer and unfortunately so will their goals and their progress! How sad to work so hard and consistently all year only to have it sabotaged by a summer vacation! It’s time to understand how to make vacation time work for health and fitness not against it.

Here are some ways to make your summer fun and fitness work hand in hand:

Change your thinking!

Vacation time is not go crazy time! Although the occasional blowout can be good for the spirit, blow off some steam then use your vacation to get calm, creative, clear and rested.

Have a plan!

There is no better time to practice the balanced life you desire than when you are away from the grind of day everyday life! Create beforehand how you will live during your time off. How will you eat? How will you train? How will you rest or rejuvenate? Avoid swapping one busy for another and work your plan. If you are unclear about how to create this ask a professional and create accountability preferably someone on vacation with you.

Take naps!

Sleep cannot be overrated especially during vacation. It is an excellent chance to erase the sleep debt most of us carry from our busy lives. It will help restore our precious hormonal balance providing all manner of health benefits. To maintain healthy circadian rhythm and get to bed no later than a half hour later then normal and limit Naptime to no longer than 30 minutes. But do you throw away the alarm clock, waking up without the alarm insures you are truly rested.

Train hard!

Shorten the duration and frequency of workouts during vacation. Vacation time is for repair and growth, limit the amount of stimulus and allow for more recuperation! Generally for vacations under two weeks in length look to maintain or slightly improve fitness and body composition. Vacations of longer than two weeks can be amazing situations for growth if executed properly! You work hard for your beach body you might as well keep it!

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Enjoy active rest Vacations are an awesome time to engage in new activities. Time in nature and whole body activities (biking,hiking ,paddling & swimming ect.) engage mind body and spirit! We have already addressed the intensity of training, this is lower intensity closer to relaxation making it more recuperative and it makes nap time more delicious!

Create time to get quiet Part of the vacation recharge is to take time for yourself by yourself to just be still and shut out the noise of the world. Listen to the feedback your mind and body provide, allow your creativity to bloom, put pen to paper if you can. Dream, create, plan! What can you hear outside of the noise? What can you see coming out of the fog? Reset or reaffirm your course!

Enjoy good food, don’t be the victim of your nutrition!

If there is one area that gets sabotaged more than any other it’s food and drink during vacation. I enjoy a summer beverage as much as anyone however excess in this area can lead to tight pants later and quickly! Especially during vacation be a connoisseur not just a consumer.

Remember you can’t out train bad diet!

Eat well and live well!

You’re on vacation!

Summer is an amazing season, an opportunity to create amazing stories and memories with those you care about. It is also a time to gain clarity and direction and rest. Avoid needing a vacation from your vacation , come back fitter not fatter! Cheers to summer fun!

Ron is a personal fitness coach, medical exercise specialist and Neuro Kinetic Therapist with over 15 years’ experience in the Fitness industry.

He has supported a wide variety of clients, young and old, ranging from professional and Olympic-level athletes to post-rehab clients (including hip and knee replacements).

Ron believes health and fitness is a lifestyle. It’s not just something you do it’s a part of who you are.

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WINE PAIRINGS Paleo Burgers

Spicy Yam Fries

Summertime and warming weather means bringing out the simple and delicious staples. Eating a paleo burger means you have many choices of meat and fresh, tasty toppings to load the patty with.

A few red options to consider would be a Cabernet Sauvignon, a Zinfandel or a Syrah because they’ve got the tannins, structure and big complementary tastes that make a spot on match.

When pairing a wine with yam on its own, there are many great choices as it’s such a versatile vegetable. In this case, we’re also taking into consideration the spice component. Avoid the heavy oak and try fruity, aromatic and off-dry style whites; these wines tend to balance heat and spicy flavors in a dish. Off-dry Rieslings, Gewurtztraminers and Vouvrays are delicious choices to serve with this tasty side.

For those who prefer reds, go for a lower tannic wine such as the fruit-forward, smooth and food friendly tastes of Pinot Noir, Beaujolais and Tempranillo. You’re going to get the best of many worlds pairing this dish with any of these wines!

If you’re feeling a white wine instead, try an oaked Chardonnay.

The nice buttery, wood flavours are full enough to take on the richness of beef and other rich red meats. Who says only beer and burgers go well together!

Rad Rainbow Salad Fresh ingredients, fresh wine! Think refreshment, crispness, and juiciness when choosing a wine for this salad .The idea of taking a lovely, spritzy dry rose and pairing it with this salad is heavenly. Or perhaps this is the day you try (or retry) a Torrontes from Argentina? I don’t think it’d be too hard to imagine either a New Zealand Sauvignon Blanc beside the salad fork...

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Stuffed Bison Peppers Here we have a ‘go big or go home’ approach when pairing this ultra satisfying main or side with a wine. Both bison and peppers go very well with your Big Reds. Super Tuscans, Malbecs and Cabernet Sauvignons are going to hold up to and compliment the rich, earthy and vegetal flavours you’ll find in this creation. Another red you can pull from the cellar for this is a Cabernet Franc. The herbaceous qualities of this wine would bridge perfectly to the pepper in this dish and can be an overall food friendly wine, especially those ones from its native France.

Chocolate Avocado Pudding So much goodness in one dish! Avocado on its own can be paired with crisp whites but add in chocolate and we have a whole new scenario! This healthful and sinfully delicious treat deserves the very best. Banyuls, a Grenache-based fortified wine, is like a dessert after the dessert. If it’s less of a dessert wine that you’re craving, avoid the light and acidic wines which will disappear after chocolate hits your tongue and go for the fruity and intense reds like a Zinfandel.

Whichever you choose, savour it. It’s going to be the highlight of your day ;) Savannah Durkee - Dedicated GFYYC Volunteer & CCA Board Member A suburban mom who keeps things interesting by teaching her daughter anything and everything is possible... and by incorporating wine into life wherever she spies an opportunity. She have an ever-growing appreciation for food and its relationship to her health and happiness, and is happy to be living gluten free.

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Ollia Macarons and Tea is a beautiful quaint macaron and tea shop down on 16 avenue south-west that has been in business for just over 6 months. We got the chance to sit down with Lindsay, one of the owners of Ollia to chat macarons and tea.

So why macarons?

Backpacking in Peru and from that moment we knew we wanted to do something together, my husband Dav and I always loved going and finding places and sharing them and having a nice moment and life led us to different countries, different places and work, school and six years later we rejoined and started a new relationship.

He met two guys that were starting a macaron shop so we started working with them and learned how to make them from some really great French pastry chefs. Its one cookie but its limitless, you can do anything with them. You’re only limited by your imagination.

We wanted to bring this somewhere new, and we went to Calgary and while there were some shops doing macarons, no one was specializing in them. We saw Calgary as this open, up and coming city for new entrepreneurs.

Adding the tea factor in, what inspired that?

The name, what inspired the name?

Ollia is an old family name from Dav’s family in France. It also shares the roots with our son’s name so to us, it’s a bit of the past, present and future.

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We knew we wanted to have some sort of beverage and some talented people in Calgary have done coffee so we didn’t want to do that. We thought that tea was this up and coming market in Canada.

We thought it was a nice compliment to macarons, you think of high tea. We decided to go with our own line of teas so we could really control our own ingredients and control the blends to keep it organic.

There are no artificial flavors, colors or sweeteners. Tea can be very overwhelming when you go into places and there are so many. We wanted to start with a very simple line. If you want a very good green, or black or herbal we have that. We do hot teas or tea lattes, and in the summer we will have iced teas. We sweeten them with a little bit of local, raw honey.

And now we are going into wholesales with our teas very soon, and we will have them available online to order www.byoollia.com

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All of the shells you’ve talked about for the macaron, is almond flour so the gluten free part is pretty easy?

Yes, it is. But we also take extra care that all the ingredients that going into the macarons are gluten free as well. And we watch for gluten as an allergen as well.

We are going to start adding other pastries that will be flour based but it is so important to us to avoid cross contamination. We will have dedicated macaroon baking days and the equipment gets sanitized as well as everything being sealed well.

You’ve started doing dairy-free fillings, so its coconut based?

Yes, we have a couple. We have the curd, the matcha, lemon lime and coconut.

Then the flavor comes from the guava curd and a lime puree. We are working on a chocolate dairy-free, coconut cream ganache with coconut cream and dark chocolate.

What inspires your flavors?

The flavor creation, we have the tradi-

tional macaroon: salted caramel, pistachio, chocolate, and then from there we work with things that we really like. We got these really great organic rose petals that we put in our tea so we thought hey we could make a rose macaron. Or it’s really important for us to support local farmers so our lavender-honey macaroon was born out of that. Some of it is born out of interest and intrigue for pairings.

All of our botanicals are organic and we don’t have any extracts, our eggs our free range eggs from a local farm outside of Calgary. So we do a really good job supporting

local ingredients and farmers.

People can get their macaroons here but you have opened a second location?

Yes, June 10th we opened at Holt Renfrew. You can also get our macarons at Bite, and we are talking with more and more distributors.

Will there be any stampede inspired macarons?

There will be, so you will have to stay tuned for that.

What is the key to the perfect macarons?

Macarons are the more finicky pastry to make, it’s a basic recipe, it’s a merengue recipe but with that there are a few things that could go wrong. When making macarons the weather, the altitude, the humidity, your ratio of eggs and how humid your eggs and it is an art and a science. We started doing baking classes and private classes as well. Those can always be found on our website for current classes.

Do you have any macaron and tea pairing recommendations?

Our “Madame Grey” is a strong earl grey that pairs really well with our chocolate flavors. And the jasmine really compliments the savory macarons.

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Stephanie is the founder of VeegMama, a lifestyle brand sharing new approaches to healthy living, and the host of YouTube’s The Good Life With VeegMama. Her Amazon best-selling eBook, VeegMama’s Guide To Going Vegan, is available on Amazon.

Visit her at veegmama.com

Popsicles are a favorite treat in my house. They are very easy to make on your own, mixing in your child’s favorite fruits and flavors. These three recipes make great summer snacks, packed with protein and super foods like chia seeds and almond butter. My kids love how fun they are to eat and I love how they are eating something healthy!

Berry Popicles 1 cup frozen berries (any variety, such as raspberries, blueberries, and strawberries) 1 tablespoon maple syrup 2 tablespoons chia seeds 1 cup unsweetened almond milk Blend ingredients and pour into popsicle molds. Freeze until firm.

Makes about 5 pops.

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Tropical Fruit Bars 1 cup coconut water ¼ cup frozen mango ¼ cup frozen pineapple 2 kiwis, thinly sliced

Blend the coconut water and frozen fruit together. Place two slices of kiwi in each mold. Fill with the fruit blend. Freeze until firm. Makes 4 bars.

Almond Butter Banana Protein Pops 1 banana 1 scoop vegan protein powder (such as Vega or GNC PUREDGE) 1 cup unsweetened almond milk ¼ cup almond butter Blend all ingredients until smooth. Pour into molds and freeze until firm.

Makes about 6 pops.

Stephanie Dreyer, is the founder of VeegMama, a lifestyle blog sharing new approaches to healthy living and eating. She encourages her readers to live their best life every day through food, wellness, and personal fulfillment. Stephanie was most recently featured on KCAL 9 in Los Angeles and Chickpea Magazine. Her new ebook, VeegMama’s Guide To Going Vegan http://veegmama.com/veegmamas-guide-to-going-vegan/

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MAPLE BACON MUFFINS Instructions

Ingredients

1. Combine all dry ingredients, including cooked bacon into a bowl

2 cups Almond flour 2 tsp Aluminum free baking powder

2. Add eggs, maple syrup, olive oil, organic vanilla extract, and bacon grease, to the dry ingredients, stir well to combine.

Pinch of Sea salt 3 Organic eggs 1 tsp Xanthan gum

3. Put a little coconut on a piece of parchment paper and grease the muffin tins

1/2 cup Maple syrup 1/2 cup of Olive oil

4. Bake at 375 degree Fahrenheit

1 tsp Organic Vanilla extract 1 package of Organic bacon, cooked and cut into small pieces 2 tbs Bacon grease

5. For mini muffins, bake for 17-18 minutes 6. For regular sized muffins baked for 18-20 minutes 7. Cool on a wire wrack and enjoy!

BLUEBERRY PEANUT BUTTER MUFFINS Instructions

Ingredients 2 cups Almond flour 2 tsp Aluminum free baking powder Pinch of Sea salt 3 Organic eggs 1 tsp Xanthan gum 1/2 cup Maple syrup 1/2 cup of Olive oil 1/2 cup Blueberries 1/2 cup Peanut Butter 1 tsp Organic Vanilla extract

1. Add all dry ingredients into a mixing bowl 2. Add eggs, oil, maple syrup and peanut butter, stir to combine, mixing well 3. Put a little coconut oil on a piece of parchment paper to grease the muffins tins 4. Bake at 375 degrees Fahrenheit 5. For mini muffins, bake for 16-17 minutes 6. For regular sized muffins, bake for 1719 minutes 7. Allow to cool completely on a wire rack and enjoy!

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DAIRY-FREE FROZEN TREATS WWW.SCREAMINBROTHERS.COM Fifth Edition -

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Summer Fresh Salads One of the best things about summer is the ripe, fresh and local produce available at your local Farmers Market. It’s the time of year you get to wander through the market and find a rainbow of colours from juicy plump strawberries to luscious sweet garden tomatoes.

If a salad is your go-to healthy meal, you may be tired of the same old bowl of greens. Incorpoarting a range of fresh fruit or vegetables into your salads are a great way to change up your routine. Drop into your local farmers market and pick up some summer product to whip up a healthy and satisfying salad. Add in some grains, lentils or grilled chicken for a protein boast and you have a complete meal. These salads are both simple and healthy sides to any grilled protein.

Watermelon, Blueberry, Mint & Feta Salad Ingredients: 2 cups cubed watermelon ¾ cup fresh blueberries ¼ cup crumbled Feta 1-2 tbsp fresh mint, chopped Kosher salt Extra virgin olive oil

Instructions: Add watermelon, blueberries, feta and mint into a bowl. Toss lightly. Drizzle with olive oil and sprinkle with salt.

Cucumber Salad Ingredients

Instructions

1 long English Cucumber, sliced thin 1/3 cup cilantro, chopped 2 green onions, sliced thin ½ red onion, sliced thin 2-3 tbsp oil 1 tbsp fresh lemon juice 1 tbsp white wine vinegar Salt and pepper

Slice cucumbers and place in a bowl. Add cilantro and onions, toss lightly.

Whisk together oil, lemon juice, white wine vinegar and a pinch of salt & pepper.

Pour over salad and toss to combine.

Serve immediately.

Wanda Baker is the author of food & life blog bakersbeans.ca, mom to 2 kids, and wife to Rob. Following a career in marketing and events, Wanda started blogging in 2006 as a way to share adventures and recipes. Her love of food started as a young child baking in the kitchen with her mom.

From here she progressed to watching Julia Childs on Saturday mornings before eventually graduating high school and moving to Vancouver where she was surrounded by a food culture unlike anything she’d encountered before.

When she’s not blogging, Wanda is recipe testing, planning city wide food events, freelancing as a social media manager, sewing monster patches onto ripped jeans, sneaking chocolate, and dreaming up new recipes to make.

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Lounge Poolside with in-house popsicle creations at Raw Bar by Dunan Ly

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Wheat Free Mom

Carrie Adair

Carrie grew up with food allergies on a farm in rural Alberta with a family that baked fast and loose with butter and cream. Her family served dessert at every meal – literally.

She first began mucking around with recipes in the kitchen to accommodate her children’s various allergies, as well as manage her husband’s diabetes.

Her own diagnosis of Celiacs disease launched her into the world of blogging with a passion to help others navigate living gluten-free without having to give up the foods they loved. She looks forward to continuing to share her love of good food and family.

Salmon With Green Rice Salad and Watermelon Strawberry Salsa This recipe makes 2 servings.

Green Rice Salad 1 1/2 cups cooked and cooled Lotus Foods Organic Jade Pearl Rice (can substitute another rice if preferred but the Jade rice is a source of chlorophyll) 1/4 cup chopped toasted pecans 1/4 cup dried cranberries 1/2 cup baby kale or spinach, finely chopped 3 dried apricots, finely chopped 1/4 cup celery, finely chopped 1 Tbsp raspberry wine vinegar 1/2 tsp dijon mustard In a medium bowl combine the rice, pecans, cranberries, apricots, 2 Tbsp olive oil

celery and kale. In a small bowl whisk the olive oil, vinegar and mustard together. Pour dressing over rice mixture and stir.

This salad can be made the day ahead and kept in the refrigerator until ready to use.

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Watermelon Strawberry Salsa Ingredients 1 cup watermelon, chopped into small cubes 1/4 pineapple, chopped 1/2 cup strawberries, chopped into small pieces 1 tsp jalape単o, finely chopped 2 Tbsp cilantro, finely chopped juice from 1 lime Add all ingredients to a small bowl and stir

Barbecue Salmon Ingredients

2 310 kg pieces of fresh salmon filets lemon juice salt and pepper

Preheat barbecue to medium heat.

Place salmon filets on a large sheet of aluminum foil. Squeeze lemon juice on each filet and sprinkle both with salt and pepper.

Wrap the salmon filets up in the foil.

Place foil package in barbecue and cook for 1215 minutes.

Remove from barbecue.

To plate dish for 2 servings Scoop 1 1/2 cups of green rice salad onto each plate. Top each rice salad with the barbecued salmon filet. Spoon a couple spoonfuls of the salsa onto each salmon filet.

Serve and Enjoy!!

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Thank you to our gracious sponsors for the 2015 Amber Approved Stampede Breakfast

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Stay tuned for the fall edition of Amber Approved magazine coming September 2015 including lots of pumpkin!

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CREATIVITY EXPERIENCE THE DIFFERENT SIDES OF CHEF DUNCAN LY, GOLD MEDALIST, AWARD WINNING CHEF

HOTEL ARTS | KENSINGTON RIVERSIDE INN