Pink Magazine - Vol. 4 September 2015

FREE MAGAZINE Vol. 4 - ISSUE 9 - SEPTEMBER 2015

Aimee Schulhauser

On food, flow and full circles SASKATOON SPOTS That satiate

By jenn smith nelson

LIVING YOUR HEALTHIEST LIFESTYLE

WITH HOLLY BARKER

BACK TO SCHOOL recipes

Fashion by michelle strawford | beauty column by Sara Lindsay | Hair column BY Joy Amistad

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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Features Vol. 4 - Issue 9 - September 2015

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Cover Story Aimee Schulhauser

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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Saskatoon Spots

20

Living Your Healthiest...

By Holly Barker

By Jenn Smith Nelson

In this Issue

Our Team Publisher Compass Advertising Ltd. info@getcompass.ca

Holly Barker Holly.Barker@anytimefitness.com

15 Hair extensions 101 Part II

Hair column by Joy Amistad

Gary Weisbrodt gjconstructs@mac.com Managing Editor & ART DIRECTOR Mustapha Itani moe@getcompass.ca

Editor Jenn Smith Nelson jennsn@myaccess.ca

Graphic Designer & MAGAZINE COORDINATOR Courtney Larson courtney@getcompass.ca

WRITERS Jenn Smith Nelson jennsn@myaccess.ca Cheryl Kirkness cheryl@momsandmunchkins.ca Sara Lindsay info@saralindsay.ca Michelle Strawford strawfords@live.ca

Photographer Cover Story Darrol Hofmeister Sharpshooter Photography (306) 949 9113

Office Manager Leanne Gunderson info@getcompass.ca

Account Executives Don Hahn (306) 536 8478 don@getcompass.ca

16 Autumn 2015 makeup inspiration

Beauty column by Sara Lindsay

17 #styleliveshere

Fashion column by Michelle Strawford

24 back to school Recipes

James Huber (306) 536 1995 james@getcompass.ca Darren Eiswerth (306) 551 3076 Darren@getcompass.ca Bonnie Kehler (306) 535 5154 bonnie@getcompass.ca

Joy Amistad carmeljoyamistad@gmail.com

Copyright 2015: PINK Magazine for Saskatchewan Women is a Compass Advertising Ltd. publication, published monthly and distributed free on stands across Saskatchewan. All rights reserved by Compass Advertising Ltd. Reproduction in any form of any material in PINK Magazine is strictly prohibited without written consent. Any requests for duplication of any content should be sent to Compass Advertising Ltd.. Compass Advertising Ltd. makes every effort to ensure the accuracy of all of the information and ads that we publish. However, mistakes can happen and Compass Advertising Ltd., along with any affiliates, cannot be held responsible for any consequences arising from any errors or omissions other than the cost of the ad.

Compass Advertising Ltd. reserves the right to refuse ads if deemed inappropriate.

28 Design Matters

By Gary Weisbrodt

34 Moms And Munchkins

Cheryl Kirkness

1816 9th Avenue North, Regina, SK. S4R 7T4 Tel: (306) 585 2064 • Toll Free 1 (888) 717 6655 Fax: (306) 585 2080 • Email: pink@getcompass.ca Website: pinkmagazine.ca facebook.com/pinkmagsask twitter.com/pinkmagsask

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015 | 5

Note from our

Editor

Can you believe it’s time to pack lunches again?

Time to get back to the grind.

This issue we are talking all things food. Who’s hungry?

September is here already as quickly as we feared it might be.

For many, it’s met with Photo by Kiriako Iatridis sadness, marking the end of summer but for some, the comfort of routine is met with a sigh of relief.

Routine can also key for keeping diet on track. Check out Holly Barker’s tips this month for staying on the right path to healthy living while traveling.

If you find yourself traveling to the Saskatoon region, my piece on the hot food scene currently brewing in the Riversdale and downtown areas is worth a read. The city is becoming well known on the foodie circuit – learn why and take note of some of Saskatoon’s hottest spots to chow down.

And for those looking for ideas on how to spice up a party and do it with flare, be sure to read Cheryl Kirkness’ column where she discusses carnival inspired fare.

Lastly, I’m really excited about this month’s cover story. We think you will really enjoy learning all about local chef Aimee Schulhauser and how she has risen to the top of Regina’s food chain with her three incredible businesses.

Bon appetit!

Jenn Smith Nelson

SUBSCRIBE TO PINK MAGAZINE Would you like PINK Magazine in your mailbox?

Subscribe now! www.pinkmagazine.ca

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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Aimee Schulhauser

On food, flow and full circles

By Jenn Smith Nelson

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

I jumped at the chance to sit down and talk shop, specifically food, with Aimee Schulhauser, CEO and owner of Schoolhaus Culinary Arts, Tangerine and Evolution Catering and Fine Foods. I had only attended one cooking class at her Regina based school, but I left with newfound skills and an eagerness to learn more about the delightfully endearing and lighthearted woman who made me laugh out loud several times in our few short hours together.

Before I knew it, we were knee deep in conversation sharing our mutual love for 80s music and Hanabi sushi, and equally, our distaste for raisins and orange zest. As anticipated by the end of the interview, I was completely inspired by Aimee’s journey, most especially by her work ethic; passion and ability to capitalize on opportunity by using her trusty gut feel approach.

cement future steps for her career. “Catering is a nice starting point if you want to start your own food business.”

Though she was in a vibrant city with an undeniably growing food scene, it wasn’t where she would settle. One day her husband said, “I don’t want to live here anymore.” Admitting he had the shorter end of the stick as far as work satisfaction went, her partner who was unhappy with his job and tired of commute times, urged Aimee to consider a return to Regina.

After four years in Calgary, in 2004, the couple returned home. The move wasn’t without fear however, as Aimee remembers equating home as a place where she lived as a student and on a student budget. She wondered at first how her career as a chef would fare. But ever so quickly, she refused to let fear deter her instead turning her

I just kept collecting magazines and reading cookbooks and trying out new recipes and it soon got to be where that was all I wanted to do.

“I love food more than the average person,” Aimee leads in, as we trace back to where it all began. This simple statement leads me to believe that she must have had a lifelong obsession with food, inspired by great cooks along the way, learning from multiple mentors. But none of this is really the case and surprisingly, she didn’t grow up behind the apron.

Raised in Cupar, Saskatchewan, Aimee concedes that though she grew up in a household where really good food was being cooked all the time, eating was much more of a utility. It would take a move away from home to Regina, a mere four days after graduation, when Aimee’s real foray into food would begin.

“My love for food started in university and I never looked back,” she explains. While finishing her degree in Geology at the University of Regina, another passion began stirring.

In her nonchalant humorous fashion, Aimee explains that she jumped into cooking out of necessity. “It [dinner] didn’t just appear on the table when I got home, so I started buying magazines, trying out new recipes.”

She was hooked instantly, admitting, “I just kept collecting magazines and reading cookbooks and trying out new recipes and it soon got to be where that was all I wanted to do.”

And again, ever joking Aimee shares that Cooking Lite was her favourite magazine, noting that for her “the Freshman 15 was the Freshman 25.” This double-pronged approach where she could cook and feed herself well, enabled Aimee to make healthier choices.

attention toward looking at the move home as an opportunity.

“I didn’t know it at the time. Of course though, it’s been the best move,” admits Aimee.

It took a while for her to get a game plan together. Starting out small, she catered high-end appetizers out of a church, which rented by the hour, made for a “colossal amount of work.”

To supplement her part-time catering income, she worked in a call centre so not to get sick of the food scene. It was the perfect place for her to realize that her future would be self-made. “My office job made me only want to do food more.” It was motivation enough to kick planning into high gear.

“I did a ton of research,” she says, noting it was her scientific side coming out. Needing the data to support her next move was crucial.

“Anything with such high overhead and high failure rate - its necessary to do your homework, or it’s a given you are going to fail.”

Between compiling demographic studies and market research, attending workshops at Women’s Entrepreneurs and joining Regina Women’s Network, she pounded the pavement networking and recipe testing. “That was my favourite part,” she says with a smile.

Within one year, she was so busy with catering that she was able to quit her call center job and work as a chef full time.

With a newfound desire to focus on food, she decided to finish her degree and then follow her heart. And at 26, as a mature student, she attended cooking school at SAIT in Calgary.

With an economy that was just starting to pick up, the timing was right for starting up in Regina, even more so than Aimee first recognized.

“Starting out here is easier than starting out in a city that is more established,” shares Aimee. “I was able to do more things from my entry level point. Start up costs were reasonable and space was available downtown.”

Leaping into her studies, Aimee knew she was in the right place.

“I wanted to cater,” she says, explaining how her first internship post studies at high-end catering company, the Red Tree Kitchen, helped

The pieces started to fall into place for the ambitious caterer with the opening of Evolution Catering in November 2005. From there began an incredible growth trajectory.

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I always wanted it to be different, not for the sake of being different but for the variety, If you are going to cook everyday, why not make something different?

As the city evolved, so did Aimee’s journey along with her decision making processes. Admitting that she’s always had ambitious notions about the evolution of her career path, she started to do things a bit differently. She learned to let go a bit, allowing herself to go with the flow and accept opportunity it when it presented itself. One of the best examples of this occurred when a customer approached her with a simple question.

“Do you do lunch?” The customer inquired. “Yes we do lunch,” said Amy, committing herself instantly. And with that Evolution began serving lunches from the location’s doorstep. Lined up out the door several days a week, people took to the artisan feel of the place, and loved her freshly made food. This simple start led Aimee into the next chapter in her life as a restaurateur, when she opened Tangerine in June 2010.

“I always wanted it to be different, not for the sake of being different but for the variety,” says Aimee, speaking of Tangerine’s approach, which includes daily menu changes. “If you are going to cook everyday, why not make something different? It keeps me on my toes and my cooks on their toes, and keeps our customers coming back.”

The idea of being open, every changing and progressive continued to work in her favour; a remarkable change from the detail oriented, check list approach she employed in the past. Trusting her gut (along with her customers) soon became Aimee’s strongest asset. And much like the way Tangerine came to fruition, so did her next venture.

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So when a Tangerine customer said, “I’d really love to learn that, you should do classes sometime,” of course Aimee replied with, “Oh yeah we will.” Though she admits to having had the framework in her head beforehand, it really only took the advice of someone saying, “Yes you can,” for Aimee to say “Yes I can.” And with that, Schoolhaus Culinary Arts was born in February 2014.

Nearly ten years since Evolution’s beginning and over the spread of her three businesses, she now employs two cooks, a baker, a catering person and a couple of part-timer, and happily declares, “I’m now executive chef!”

Schoolhaus classes were an immediate hit. “We were selling out in minutes,” says Aimee. With a personality, passion and amazing sense of humour to boot, I can attest after taking part in a Schoolhaus class, Aimee is the ultimate teacher, engaging her class and creating an environment where learning can be fun, and done at any age. “You can start when you are 3 or 43. This place is a safe kitchen; you are welcome to screw up here. It’s ok.”

“My fave thing to do is teach. I love when people get something,” she says. She jokes in her class that simple skills such as learning how to cut properly will change your life -- your cooking life at least. “It’s those little skills that lead to bigger skills and the realization for people to say ‘I got this.’ Its really satisfying when people get it,” says Aimee.

With eight instructors at Schoolhaus and between 30-40 classes being offered a month, Schoolhaus has become everything Aimee dreamed it could be. “I always wanted this place to be a hub. I encourage different approaches to things, cooking styles and techniques.”

The staff she employs bring an authenticity to both the food and cooking processes with many of them coming from different countries, sharing personal recipes.

And juggling three businesses allows Aimee to put her ability to multitask to work constantly. “I always joke that I have adult ADD.” Craving change and trying new things has become an obvious comfort for her. Loving the personal challenge and ability to continually learn and grow, its no wonder she attracts like-minded folks to her kitchen.

Not a conscious decision, but an interesting fact, Aimee has an all female cooking staff. Crediting her kitchen environment as a healthy workspace, she feels she attracts employees by offering a kinder, gentler approach. “There’s no yelling. We have a no swearing policy. We are all very professional.”

She adds, “I think maybe, it’s safer – you already belong – you are with a group you know accepts you as an equal and there’s no proving yourself based on your gender.”

Addressing the gender split that exists within the industry, still by far male dominated, she shares, “Especially the older you get, the more years in the field, the split becomes very apparent.” Quick to note that due to family commitments, the long hours and time sacrifice (especially at night), being a chef doesn’t usually make for an easy home

life. “Older women chefs from my personal experience are few and far between.”

Working 10-14 hours a day to start, after ten years, she’s been able to work less and play a bit more. “I don’t want to burn out, so I consciously try to work 8 hours and take one day off a week.”

And as good a chef Aimee is, she’s a seriously impressive concertgoer.

Most spare time is spent traveling throughout North America to attend concerts. This is where she takes her love of the 80s music to the next level. “Motley Crue – I’m a huge fan and by the end of the year will have seen them 20 times. I love to travel and will use any excuse to hop on an airplane.”

What’s next for Chef Aimee? “We’ll have to see what someone suggests,” she laughs.

With full time people running her day-to-day operations, Aimee the business owner is enjoying the freedom of being able to choose a variety of things to do. “I don’t have to do anything. I choose to do it. I think that’s my definition of success.” This active choice she says, allows for her mind and heart to be open to new opportunities.

One thing was clear about her future; Regina is home now and will likely be for a while. “I love how the city is finding its voice, and its own identity. We have so much to offer here and with the influx of people coming in, it feels lighter, almost more energetic.” She passionately adds, “We don’t aspire to be a Calgary or a bigger city, we are cool with who we are, and I’m proud of us.”

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In a journey that has run parallel with the city, growth wise, Aimee’s innovation and courage to try something new has enabled her to carve her own path. “I wanted to make my own big city here, or my piece of it.” And without a doubt, her businesses stand out amongst the crowd, and not only mimic, but also add fuel to growing vibrancy in the city.

Sensing her next move may lead her to an even more public facing role, such as cooking on TV, Aimee is cultivating her ideas up top. It’s this organic approach that has served her so well. So when the time is right, she’s confident she’ll know. If I’ve learned anything about her, I anticipate she’s already waiting for her gut to say, “Yep, your good girl.”

Then we can all watch her run with it.

Learn more about Aimee’s businesses by visiting them in Regina or online at: Evolution Catering and Fine Foods, 2171 Lorne Street, http://www.ecff.ca Tangerine, 2234 - 14th Avenue, http://tangerineregina.ca

No Secrets to Investment Success

Many people look for the “secrets” to investment success. Is it timing the market just right? Is it finding those hot stocks or getting in on the “ground floor” of the next big thing? Actually, these types of moves have little relevance to the vast majority of investors — even the most successful ones. So let’s take a look at some steps you can take that can be effective in helping you work toward your financial goals.

• It’s time in the market…not market timing. Some investors think they can succeed at “market timing” — buying when the price is low and selling when the price is high.

And this would indeed be a good strategy if they could predict highs and lows. No one can accurately forecast these peaks and valleys, though. So, instead of ducking in and out of the market in a vain attempt to catch the highs and lows, simply stay invested. The more time you spend in the market, the lesser the impact you’re likely to feel from short-term price swings. And if you’re always invested, you’ll always be in a position to benefit from the next market rally.

• It’s “buy and hold” — not “buy and sell.” Even if you aren’t trying to time the market, you may be tempted to buy and sell frequently as you look for new and better opportunities. Yet, this constant buying and selling can be costly. Frequent trading, with all the additions and subtractions from your portfolio, can make it hard for you to follow a consistent, unified investment strategy. You’re better off purchasing quality investments and holding them for the long term, until either your needs change or the investments themselves no longer possess the same attributes they did when you purchased them.

Schoolhaus Culinary Arts, 2171-B Lorne Street, https://schoolhausculinaryarts.ca

• It’s building a strong foundation — not getting in on the “ground floor.” Many people regret not being one of the initial investors of a company that has done spectacularly well. But most new companies don’t achieve anywhere near that level of success. So, instead of looking for the next big thing on the “ground floor,” try to build a strong “foundation” consisting of a mix of quality investments suitable for your risk tolerance, goals and time horizon. This type of investing may not sound glamorous, but a strong foundation is better equipped than a possibly shaky ground floor to withstand the shifting winds of market forces.

WHAT ARE YOU WAITING FOR?

• It’s cool-headed thinking – not chasing “hot stocks” — If you browse the internet PMS 5535 or watch one of the investment shows on cable television, you are bound to read or hear about “hot” stocks. But by the time the news reaches you, these stocks may already be cooling off. Even more importantly, they might not be right for your needs in the first place. Instead of chasing after hot stocks, which, by their nature, carry a strong emotional component (namely, the desire for quick, big gains), try to coolly and dispassionately analyze your situation to determine which investments are really most appropriate for your goals.

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There really aren’t any shortcuts to reaching your desired financial destination. But by taking the slow and steady path, you can work toward getting there.

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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Hair Extensions 101 Part II

By Joy Amistad from Visions Salon and Spa, Saskatoon Before you commit to hair extensions, understanding how to care for them is a must. They are not only costly but also require maintenance.

I know it sounds a bit odd, but think of it this way – would you be happy with extensions that only looked good for a few weeks? Of course not, especially after making a big investment in them! Taking care of hair extensions is an ongoing process, the results of which depend on your patience, effort and knowledge of proper care. Before you decide to shell out a serious amount of cash, read these helpful tips on hair extensions maintenance: 1. Brush, detangle, brush!

Brushing your extensions is regular upkeep. You need to make it part of your daily routine, just like brushing your teeth! A soft bristle brush or Looper brush are the best tools to help detangle your hair and extensions without damage. Start at the bottom as you would with your natural hair, detangling that area first before you move up to work on the top sections. Be gentle with you extensions too, as pulling can cause serious breakage to extensions and natural hair.

5. Be gentle with your bond extensions Speaking about bonds, let me just point out that tiptoeing around this area is highly recommended. All of your careful maintenance of your hair extensions goes down the drain (literally) when bonds or overstressed hair around them start degrading. In order to promote longevity while keeping them looking good, you’ll need to treat them with care not only when blow-drying but while styling as well.

6. Store with care Your clip-ins, wigs or weave extensions need to be stored with love when unused! Clean, condition, dry and detangle them first then place them in a container big enough to accommodate them perfectly.

2. Wash with ease Your clip-ins probably won’t get dirty as often as your natural hair does, but that doesn’t mean you should neglect washing them. In fact, washing clip-in extensions is a crucial step in proper maintenance.

First, make sure you detangle before shampooing, then use a proper sulphate-free shampoo. Be sure to make the time to condition, and lastly, do not rush the process. Hair is most fragile when wet. Make sure to work with them gracefully and not to be too aggressive. This will keep them looking fresh and healthy for longer.

3. Condition and moisturize them Make sure to condition them after you shampoo. Also a nice, nourishing leave-in conditioner will make your life easier while detangling, and keep your extensions looking healthy. Spray it on or work it in and brush out any remaining tangles.

4. Blow-dry carefully Use a low-heat setting to dry bonds and surrounding hair first, then style and dry the rest of your hair as usual. Remember excessive heat to your extension bonds will weaken the bond and may create breakage of the extension.

Joy Amistad is a passionate hairstylist who originated in Vancouver and has continued to develop her talent by further training not only in Vancouver, but as well as Las Vegas, New York, Orlando, Miami and is now residing in Saskatoon. Her extended training has furthered her knowledge in precision cuts, hair colours and up styling. Hair is a fashion industry that is continually changing and growing; she truly values the importance of continually upgrading and enhancing her skills. She doesn’t believe hair dressing is just a job, it’s her passion. Joy is a stylist at Visions Salon and Spa in Saskatoon.

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015 | 15

autumn 2015 makeup inspiration

By Sara Lindsay

I am asked quite often which products I used to achieve certain looks on the models in the photo shoots I’ve done.

For the September beauty column, I thought I would share some of the products I have used in the past to give you some ideas of what you can accomplish with these certain colours and textures.

Everything pictured is available at my store in Regina.

Kevyn Aucoin- Celestial Bronzing Veil in Tropical Days

Kevyn AucoinMatte Lipstick in Timeless

CREDITS Photo- Mark Tiu Hair- Leah Gress Makeup- Sara Lindsay Wardrobe Design- Beryl Wong Accessory Styling- Ryley Koma Model- Jade of Edge Agency

Aveda- Nourish-Mint Aveda Inner Light Smoothing Lip Colour in Tinted Moisture Rare Orchid SPF 15

CREDITS Photo- Mark Tiu Hair/Makeup/Wardrobe Styling- Sara Lindsay Wardrobe/Accessories- Seed Sustainable Style Model- Montana of Edge Agency

Kevyn AucoinEyeshadow Duo in #215

Ellis Faas-Skin Veil Foundation

Kevyn Aucoin- Eye Pencil Primatif in Basoc Black CREDITS Photo- Kiriako Iatridis Original Makeup Design- Pat McGrath Makeup- Sara Lindsay Headwrap- Ryley Koma Model- Hannah of Edge Agency

3420 Hill Avenue in Regina Mon,Fri, Sat 10AM-5:30PM • Tues, Wed, Thurs 10AM-8PM www.saralindsay.ca • info@saralindsay.ca • (306) 347-7829 We offer lash extensions, gel polish manicures & pedicures, hair services, and makeup lessons. Book online on our website or Facebook page.

About the artist...

Originally from Canada, and having spent many years of her career in the United Kingdom, Sara Lindsay is a professional makeup artist, with training from some of London’s top fashion academies. Having had the opportunity to work with some of Britain’s top artists, Sara brings an edge to her hometown of Regina.

Sara’s professional experience includes runway work, editorial spreads, compelling commercial campaigns, weddings and special event clients. London Fashion Week, New York Fashion Week, the Junos, and the CCMA’s are just some of the highlights of her career. Sara was named Canadian Makeup Artist of the Year at The Mirror Awards 2011 and was named a finalist for 2012.

Sara’s successful freelance career, which complimented her time as a regional associate with MAC COSMETICS UK, gave her valuable experience in working closely with clientele to consult and direct their transformation to the extraordinary.

In a consultative style, Sara works to achieve a look that is uniquely your own.

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#StyleliveSHere #falltrendS

By Michelle Strawford Fall – by far is my most favorite time of year. I love the changing colors of the season, the onset of new beginnings, the slight chill in the air - but above all this, I love fall style!

ready for this one yet!

Let me share and help you fill your closet with the biggest trends this season.

Spotted on the runway this season: slouchy, lightweight trench coats and cardigans, perfect for our Saskatchewan weather sure to keep you looking fab and cozy. A long cardigan or trench coat is a must have this season.

Merlo, a deep eggplant burgundy and fall colour, is huge this season. Other must-have colours include aurora red, radiant orchid, cypress (a lovely khaki), bright cobalt and cognac (a perfect shade of brown).

Fall and layering go hand in hand again this season. Nothing looks better than a perfectly layered outfit. Starting with a great boot, jeans, leggings or skirt and ending with a great cardi or boyfriend blazer, scarf and bold jewels. The options are endless.

Skinny and boyfriend destructed jeans are here to stay this season with added textures including leather patches and lace. New this season is the reincarnation of 70’s flares. I’m not sure I’m

Find all you need to complete your fall look at www.bellachic.ca.

Share your favorite fall style on our Instagram feed @Style_Lives_ Here_BellaChic.

With a lifelong passion for fashion Michelle Strawford runs multiple businesses all with a focus on showcasing and bringing style to Saskatchewan. From owning a photography company and producing SK’s top retail events, not to mention owning a women’s fashion company too, Michelle lives and breathes what she loves.

Find out more at: BellaChic.ca | Facebook: /BellaChic.Fashion | Twitter: @BellaChicOnline Fotobella.ca | Facebook: /fotobella.ca WhatWomenWantRegina.ca | Facebook:/WhatWomenWant.ca | Twitter: @WhatWomenWantSK Instagram: @Style_Lives_ Here_BellaChic Contact Michelle at michelle.strawford@sasktel.net | Twitter: @michelleStrawf1

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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Living Your Healthiest Lifestyle Traveling on Track

with Holly Barker

How to travel without sacrificing your healthy lifestyle!

Just getting back from a life changing adventure with my husband, I figured this month I would let you in on my experience of traveling on track, while maintaining my active, fit lifestyle … no excuses.

Are you one of those who think getting all workouts in and eating on plan is impossible while traveling? Think again! During our road trip, we stayed at 13 different hotels and enjoyed adventures every day of the 21 that we were away. We kept our healthy lifestyles consistent and learned a few tricks along the way. I am excited to share these tips with you so you can enjoy traveling and maintaining your healthy lifestyle no matter where your adventures take you!

Does this sound familiar? You live the fit lifestyle and on point with your daily routine. Whatever your daily routine may be, the minute that you leave the city limits and head out for an adventure, you forgo all healthy habits of your daily routine. It doesn’t have to be that way.

Adventures require your best self. Opting for unhealthy choices and making excuses just won’t cut it if you want to live this lifestyle every day.

Here are my fail-safe tips to packing up and heading out, without saying goodbye to your fitness goals or skinny jeans: Travel necessities for the road trip warrior: Convenient and travel friendly foods and accessories that complement a healthy lifestyle: - Oats/Quinoa Flakes: I always ensure that no matter where I am, I start my day with complex carbohydrates for my energy source.

- Cans of tuna/salmon: An amazing source of protein to have on hand!

- Rice Cakes: Although not the ideal carb source, these are tasty snacks that can help you through to your next fuel stop. **I eat mine with my tuna and salsa. NUM! - Coconut Oil: Ok, this food source is proven to be amazing for many things. It is a natural thermogenic, so it helps burn calories while fueling with healthy fats. It also doubles as a moisturizer, lip balm, sunscreen and hair repair!

- Nuts/Nut butter: Healthy nuts are a must to have on hand for long hikes and days out in the sun. Their dense caloric content helps keep you fuelled a long time.

- Tea: This is great to have on hand and helps wind down the busy days. A pre-bed cup of tea 20 |

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

sets you up for a great night of rest…make sure it is herbal!

- Cinnamon: I put this on my oats, my eggs, in my coffee and my protein. It adds a different flavour and sweetens things up. I like everything just a tad bit sweeter!

- Protein Powder: My Quattro protein powder goes with me everywhere. As long as I have a quick protein source, I am set for anything without worrying about sacrificing my lean muscle mass.

- Supplements: I make sure whatever stack I am currently taking, that I continue it throughout my travel. It is important to let your supplements work for you and help you succeed, rather than sporadically starting and stopping them and then expecting the results they would normally deliver when taken properly. Consistency is key.

- Plastic bags and Tupperware containers: These come in handy when you go shopping at local grocery stores or have extras from a lunch out. They save space and allow you to pack protein, nuts, veggies and fruit for your day out without having to interrupt your day for restaurants or drive thru’s.

- FitMark Bag: Use my discount code for 15% off of your bag! (Discount: friends15) Pack a bag that will keep your meals fresh for you for the day. Nothing is worse than preparation gone to waste.

Grocery stops for the road trip warrior: Go fresh and local.

Local produce and fresh options with a variety of colors are awesome to pick up and easily prepped and packed in your ziplocs or Tupperware containers for your day. Along with your fresh fruits and veggies, make sure to pack your nuts, water, and protein options (fresh sashimi, oven roasted chicken, etc.). Confirm you have the necessities on hand. It is too easy to get caught up in your activities and then find yourself low on energy and stopping at the convenient stores for snacks.

hotel gyms if you can, but keep up with your cardio and activities at outdoor parks and pools along the way.

Pull over and go for a sporadic hike/picnic. Visit the community visitor center and get their opinion on the best trails or parks to fit your desires. These activities give you an entirely different perspective of a destination, and an appreciation for the different landscapes your adventure offers.

Have the mindset of ‘when in Rome, do as the Romans do’ – allow your lifestyle to mould to the conveniences the destination offers.

If you are by the ocean, try some water activities. If you are in the mountains, go mountain biking or set out for an epic hike. If you are on the beach, run alongside the waves and play in the sand!

Activity is accessible everywhere, and will enhance your adventure wherever you are that day.

Wherever your adventure takes you, don’t sacrifice your hard work.

Instead, use your newfound knowledge and get your healthy lifestyle working in your favour so you can live adventures you never dreamed possible!

After all, the healthy lifestyle adventurer in you sees that mountain, pulls over, packs up and climbs it!

Xoxo Holly Barker Total Body Fitness Challenge Be one of the firsts to get the FREE Total Body Fitness Challenge app!! Successful workouts everywhere your adventure takes you! www.mhbworld.com/total-body-fitness-challenge/

Workouts for the road trip warrior: Along your travels, find gyms along the way and drop in for workouts. This helps relieve the stress of driving and allows you to re-energize and refresh while trying out new equipment and classes that other clubs offer. Make it a destination and one of your get to’s on your trip.

Instead of taking the week off from your daily training routine, use your new atmosphere to motivate you to try new things you normally wouldn’t. When we are away from the daily pulls that accompany our lives at home, our cortisol levels naturally drop, allowing our bodies to respond to the rest, relaxation and new stimulations.

It should be a time to activate your bodies ability, not a time to slack and regress having work to do to catch up on when you get back home.

Schedule activity stops and allow yourself that hour to bust a move before getting on with your other activities or travel. Make use of the

Mori Point Hike in San Francisco See all photos from our epic adventure on my Facebook page!

Holly is a Saskatchewan born and raised fitness enthusiast. She grew up in Whitewood, Saskatchewan and graduated from the U of S School of Business. She now owns two Anytime Fitness locations with her husband in Regina and is a sponsored athlete, bikini competitor and fitness model. She loves to inspire others to also find the zest in life and live their passions to the fullest!

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015 | 21

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Back to School ReciPeS Party mix

Bagel Sandwich

Fruit Salad

Makes 9 Cups

Makes 1 Sandwich

Makes 2 Servings

1 1/2 cups candy-coated chocolate pieces

1 tablespoon herb and garlic flavored cream cheese

1/4 fresh pineapple, cut into bite-size chunks

3 cups thin pretzel sticks, broken in half 3 cups bite-size Cheddar cheese crackers

1 multigrain bagel, split and toasted

1 orange, peeled and cut into bite-size pieces

1 1/2 cups raisins

2 thin slices Cheddar cheese

1/2 red apple, cut into bite-size pieces

Directions:

2 slices dill pickle

5 seedless red grapes, halved

1. Mix chocolate candies, pretzels, crackers, and raisins together and store the mixture in a tightly covered container.

1/4 cup shredded carrot

5 seedless green grapes, halved

1 leaf lettuce

2 cups strawberry yogurt

Directions:

Directions:

1. Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices, carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half.

Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in a lunch bag with an ice pack.

1. Stir pineapple, orange, apple, red grapes, and green grapes together in a bowl. Pour yogurt over the top and stir to coat completely. serving.

carrot and orange Juice

Makes 16oz 1 pound organic carrots, trimmed and scrubbed 4 organic oranges, peeled Directions: 1. Press carrots and oranges through a juicer and into a large glass.

24 |

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

almond Butter Sandwich

chocolate chiP cookieS

meatloaF with VeggieS

Makes 1 Sandwich

Makes 1 Dozen Cookies

Makes 6 Servings

2 tablespoons almond butter

1/2 cup butter

1 pound lean ground beef

1 tablespoon strawberry jam

1/2 cup white sugar

1/2 bananas, sliced

2 eggs

2 fresh strawberries, sliced

1 teaspoon vanilla extract

3/4 cup regular rolled oats

2 slices whole-grain bread

3 cups almond flour

1/2 cup skim milk

Directions:

1/2 teaspoon baking soda

1. Spread almond butter over one side of one slice of bread. Arrange strawberries and bananas over almond butter. Spread jam over one side of remaining slice of bread. Place over fruit to make a sandwich.

1/4 teaspoon salt

2/3 pound ground turkey 1 egg 3/4 cup finely chopped celery

1/2 cup ketchup 1/2 cup finely chopped onion 1/2 cup finely chopped green bell pepper

1/2 cup semisweet chocolate chips

1 tablespoon dried parsley

Directions:

1 teaspoon dry mustard powder

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. Beat butter and sugar together in a bowl with an electric mixer until smooth and creamy; add eggs and vanilla extract and beat until smooth. Fold almond flour, baking soda, and salt into butter mixture until dough comes together. Stir in chocolate chips and cranberries. Drop dough by the teaspoonful onto prepared baking sheet.

3. Bake in the preheated oven until golden and set, about 12 minutes.

2/3 teaspoon salt 1/2 teaspoon minced garlic 1/2 teaspoon ground black pepper Directions: 1. Preheat oven to 325 degrees F (165 degrees C).

2. Combine ground beef, ground turkey, egg, celery, rolled oats, skim milk, ketchup, onion, green pepper, parsley, dry mustard, salt, minced garlic, and black pepper in a bowl until thoroughly combined; mixture will be moist. Transfer mixture into a 5x9-inch loaf pan.

3. Bake in the preheated oven until an instantread meat thermometer inserted into the center of the meatloaf reads at least 160 degrees F (70 degrees C), about 1 1/2 hours.

Note: If your children don’t like to see vegetables in their meatloaf at all, use your blender and blend the veggies with the milk.

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015 | 25

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015 | 29

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015 | 31

SASKATOON SPOTS that satiate

By Jenn Smith Nelson

Keeping pace with the energy found in its revitalized downtown core and Riversdale area, Saskatoon’s food scene is on fire.

Evolving rapidly, new hot spots are popping up on each corner and filling up the streets, making the choice of where to grab some grub, harder than ever. My recent visit took me to many of the city’s newest and popular hot spots. Here’s a walk through of where I stopped, and tried some of Saskatoon’s most delectable fare.

Breakfast – Thrive Juice Co. is the perfect place to get up and go for your daily dose of nutrition before you even reach for that coffee. Once a Farmer’s market staple, (if you haven’t been to Saskatoon’s market – GO!) Thrive offers up delicious raw and organic cold pressed juices and smoothies chock full of vitamins, antioxidants and all sorts of good things that help your body function properly. The simplicity of their drinks is matched in their modern, yet welcoming space that invites you to stick around while you sip. Keep your eyes open in Regina for the Thrive Juice Co. truck.

Thrive Juice Co • 137 20 St W

Mid morning – Get your caffeine fix with a latte at café and tapas bar, Drift Sidewalk Café and Vista Lounge. Speaking from experience, this is best accomplished while lounging in a hammock and taking in the airy breezes of an open window. Drift is a unique space – from the parklet outside its front doors to the three levels of restaurant, it surprisingly accomplishes a beachlike atmosphere. Catch up with a friend, work away on your laptop or dream of how you want to spend the day outside. The latter is made easy by the shared space with adjacent Escape Sports – a shop that fully equips you to advantage of the outdoors, regardless of season.

Drift Sidewalk Café and Vista Lounge • 339 Avenue A

Lunch – Located in the heart of Riversdale, stop in at Capanna Pizzeria for pizza and a pint of local craft beer. Well known for unusual combinations on their delicious thin crust Italian pizzas, the restaurant sources many of its fresh ingredients from next door at the Riversdale Delicatessen and Market (also worth a stop). Try one of their top selling pizzas, the Piggy with boar bacon, which also features prosciutto, spicy chorizo and arugula.

Capanna Pizzeria • 101 20 St W 32 |

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

Mid afternoon - For a much required midday sugar rush, satisfy your sweet spot at the Little Bird Patisserie & Cafe. You may have trouble choosing between the pastries, tarts, macarons, éclairs and more, but one thing is for sure, you will leave this cheerful space happier than when you walked in.

Little Bird Patisserie & Cafe • 238, 252 Avenue B S

Dinner – In my opinion, no one in the province is doing dinner better than Ayden Kitchen and Bar. The much-coveted restaurant has upped the ante in the city stamping Saskatoon as a culinary destination on the rise. Having tried several options from their homegrown, comfort food inspired menu over multiple visits, I can assure you that there really is no wrong choice when it comes to ordering.

Ayden takes it to the next level by supporting local co-operatives, sourcing local produce and meats, and by kicking it up a notch producing in-house made smoked meats, sausages and mustards. I’m very partial to their Ahi Tuna Cevice and KFC (Korean Fried Chicken), which is accompanied by green onion waffles, cucumber kimchi, kohlrabi, Asian pear slaw and Korean BBQ sauce. I also never leave without trying one of their signature cocktails. Behind the top-notch fare and incredible butcher block inspired atmosphere is a great team that includes Chef Dale MacKay, Season 1 winner of Top Chef Canada, along with CoChef & Butcher Nathan Guggenheimer, GM & Mixologist Christopher Cho and Head Chef Jesse Zuber. Go and see what all the fuss is about. You won’t be disappointed.

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015 | 33

carnival PARTY What’s not to love about a party filled with cotton candy, candy apples, snow cones and more? Carnival parties are such a popular theme and I can see why with all the delicious food and fun games. Here are some carnival party ideas minus the scary clowns ... it’s not Halloween yet!

Carnival Party Invitations: To invite guests to your party, create an invitation that looks like an event ticket or a promotional event poster. Use carnival phrases like “come one, come all” or “step right up.” Make sure guests know to RSVP to the party so you know how much food you should be preparing.

Carnival Party Decorations: If you’re planning on serving carnival classics like cotton candy and popcorn, consider the small vintage cotton candy and popcorn makers. These little appliances look really cute on a party’s buffet table.

If you search Carnival Party on the Internet you’re sure to find plenty of ideas for red and white stripes, circus tents, balloons and marquee signs. Although the classics are great, try adding a few of your favourite colours and prints for a more personalized touch. For example, replace the red and white stripes with pink and gold, or decorate your party in more of a county fair style with wooden boxes, burlap table runners, flower bouquets in mason jars and Kraft paper bags for snacks.

Another cute idea is to have a mini Kissing Booth area filled with Hershey’s kisses or cinnamon Hot Lips candy. Just make sure they don’t melt out in the sun!

For printable party items such as popcorn boxes, cupcake wrappers, mini donut boxes, hot dog baskets and more, check out the Moms & Munchkins Etsy shop https://www.etsy.com/ shop/MomsAndMunchkins.

Carnival Party Food: The options for carnival party foods are endless! When at the carnival, I head straight for the mini donuts, while my husband hunts for the best food truck poutine. If you don’t want to make all the food yourself, check your local listings for food trucks as many of them are available to hire for private events.

For food you can make at home, here are some delicious options: • Cotton Candy • Hot Dogs • Corn Dogs • Fries • Mini Donuts

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015

where guests could win tickets to trade in for party favors.

• Popcorn • Lemonade

Some easy DIY carnival party games include:

• Snow Cones

• Empty pop bottles with plastic bracelets for a ring toss game

• Candy Apples

• Plastic cups and ping pong balls for a ping pong toss game

• Funnel Cakes

• Inflated balloons on a board for a dart game

• Fudge

• A small kids pool filled with water and plastic fish for a fishing game

• Churros • Marshmallow Peanuts • Cupcakes with Cotton Candy or Lemonade Frosting • Soft Pretzels

• Rubber ducks on golf tees with water guns for a target game • Empty cans and a tennis ball for a target game • A large tarp with holes cut in it for a Frisbee throwing game

• Ice Cream

If you aren’t the DIY type, you could rent or hire entertainment instead like:

• Deep Fried Oreos • Onions Rings

• Magician

Carnival Party Games:

• Bounce house

There are so many ideas for carnival games you can make at home yourself. Set up game stations around the party area

• Face painter Carnival Party Favors: If you’re playing carnivalstyle games at your party, the favors can be the prizes the guests win. You can also package up some of your party food as favors like candy apples, cotton candy or small pails filled with mini donuts.

For more decorating ideas, DIY carnival games, carnival recipes and more, visit our Carnival Party board on Pinterest https://www. pinterest.com/momsandmunchkin/carnival-partyideas/.

I hope your next party is filled with special memories, laughter and plenty of cake!

www.momsandmunchkins.ca

by Cheryl Kirkness

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 9, SEPTEMBER 2015 | 35

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4701 WriGHT rOaD $799,900 MLS #539946

(306) 530-3000

108 CamBriDGE avEnUE $279,900 MLS #533080

W TRA EL D CO ES M E

$1 Start 99 ing a ,9 t 00

$125,900-$174,900

W TRA EL D CO ES M E

1 lOT SOlD, 2 lOTS lEfT! HarBOUr lanDinG TOWnHOUSE minErva riDGE, lUmSDEn $274,900 MLS# 540445

1547 laCOn STrEET $449,900 MLS #537603

88-5230 aErODrOmE rOaD $279,900 MLS# 534989

5442 Jim CairnS BlvD $314,900 MLS #544624

2311 mCara STrEET $455,900 MLS #541535

*Please note Paulette robinson is neither a registrant nor representative of Homelife Crawford realty and acts solely as a sales consultant for Windsor Crossing Development Corporation.

(306)525-9801 info@crawfordhomes.ca 533 Victoria Ave.|Regina, Sk.

Crawford Realty