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Parmesan Crusted Chicken

BT Calgary | posted Wednesday, May 7th, 2014




1/2 cup (125 mL) Hellmann’s Real Mayonnaise
1/4 cup (60 mL) grated Parmesan cheese
4 boneless skinless chicken breasts
(575 g or 1 1/4 lbs)
1/8 tsp cayenne pepper
4 tsp fine bread crumbs or Italian seasoned bread crumbs




  1. Preheat oven to 425°F (220°C).
  2. Combine Hellmann’s Real Mayonnaise with Parmesan in a small bowl.
  3. Place chicken on baking sheet, smooth side up, and lightly sprinkle with cayenne pepper.
  4. Evenly top chicken with mayonnaise mixture, then sprinkle with bread crumbs.
  5. Note – Fine bread crumbs look terrific, but if you want a darker golden-brown colour use Italian seasoned bread crumbs.
  6. Bake 20 minutes or until chicken is thoroughly cooked.

Serves 4


Courtesy Expert Meal Planner Sandi Richard. For more recipe ideas visit Hellmanns.ca

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Monster Superfood Breakfast

BT Calgary | posted Tuesday, May 6th, 2014

“When the sweet tooth strikes, pair carbohydrates with healthy protein and good fat. This slows down the absorption of sugar into the bloodstream and helps prevent the highs and lows of the blood sugar rollercoaster. This tasty mixture has extraordinary anti-inflammatory power.”


1 cup unsweetened applesauce
1 tsp spirulina or chlorella powder
2 tbsp hemp seeds
1/2 tsp cinnamon
1/2 tsp ground ginger
1 tbsp pumpkin seeds
1 tbsp vegan protein powder (hemp, pea, flax or pumpkin)

Optional Superfood Boosters:

1/2 tsp maca powder
1/4 tsp turmeric
2 tsp lemon-flavoured fish oil
1 tbsp lecithin granules (make sure they are GMO free)
1 tsp bee pollen
1/4 tsp acidophilus powder


1. Combine all ingredients and desired boosters in a bowl and mix well.
Makes 1 serving.

Courtesy Nutritionist Julie Daniluk

Chef Corbin’s Ginger and 5-Spice Grilled Flank Steak

BT Calgary | posted Tuesday, Apr 29th, 2014

Chef Corbin’s Ginger and 5-Spice Grilled Flank Steak with snap pea and bell pepper stir-fry
Yield- 6 portions

Steak Marinade


  • ¼ cup reduced sodium soy sauce 2 ½ tbsp. grated ginger root
  • 2 cloves garlic minced ½ tsp 5-spice powder
  • 2- small bird’s eye chilis – seeded and sliced thin
  • 1 tsp. honey 3 tbsp. fresh orange juice
  • 1 tbsp. sesame oil
  • 1 LB whole flank steak
  • 1 tsp. canola oil


  1. With a small paring knife, lightly score the flank steak on both sides.
  2. Place the scored whole flank steak and marinade ingredients into a large sealable plastic bag and seal it tightly. Gently turn the bag to combine the marinade ingredients with the raw steak.
  3. Place the marinated steak into the refrigerator and marinate up to 4 hours.
  4. Preheat your indoor or outdoor grill to high heat. Lightly oil the clean grill surface with the canola oil.
  5. Place the whole marinated flank steak onto the pre-heated grill. Grill the steak on each side for approximately 4 minutes, be sure to rotate the steak once at at 90-degrees to have even grill marks on the steak.
  6. Once the steak is grilled, remove it from the grill and allow it to rest for a minimum of 5-7 minutes. While your steak is resting, prepare the stir-fry.

Snap Pea and Pepper Stir-Fry


  • 1 tbsp. canola oil
  • 1 clove garlic minced
  • 2 cups julienne snap peas
  • 1 whole red pepper cut julienne
  • 1 whole red pepper cut julienne
  • 1 whole yellow or orange pepper cut julienne
  • ¼ cup 1-inch pieces of green onion
  • ¼ cup chopped fresh cilantro
  • pinch of salt and pepper to taste


  1. Pre-heat a large skillet or wok over high heat. Place the canola oil and garlic into the hot pan and cook for a few seconds.
  2. Add the cut peas, peppers and green onions and toss gently- continue to cook over high heat for 3-4 minutes.
  3. Add the chopped fresh cilantro and season with salt and pepper.
  4. Remove the stir-fry from the heat.
  5. With a sharp knife, cut the steak into thin slices. To ensure tender slices, cut the steak against the grain.
  6. Serve the sliced beef with your snap pea and pepper stir-fry.

Courtesy Chef Corbin Tomaszeski

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Craft: Smoked Pork Chops

BT Calgary | posted Monday, Apr 28th, 2014

Grilled and Smoked Pork chops with warm Asparagus Salad, Brown Ale Hollandaise and toasted pecans


  • 4 Smoked Pork Chops – approximately 8-10 oz each
  • 5 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons Brown Ale
  • 3/4 cup clarified butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb asparagus
  • ¼ toasted pecans
  • ¼ cup grated aged gouda


  1. Grill the pork chops over high heat and then set them to the side in a warm spot to rest.
  2. Vigorously whisk the egg yolks, brown ale and lemon juice together in a stainless steel bowl.
  3. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
  4. Whisk the egg mixture for 30 second intervals on and off of the heat until the mixture is thickened and doubled in volume.
  5. Remove the egg mixture from the heat and slowly whisk in the clarified butter.
  6. Whisk in salt and pepper. Cover and place in a warm spot until ready to use for the asparagus.
  7. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  8. Grill the asparagus over high heat for 45 seconds to 1 minute depending on thickness.
  9. Once grilled lay the asparagus onto a platter.
  10. Drizzle the hollandaise sauce over top of the asparagus.
  11. Then sprinkle the grated gouda and toasted pecans over top.
  12. Serve while warm.

Courtesy Craft Beer Market Restaurant + Bar

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Raspberry Rhubarb Cobbler

BT Calgary | posted Tuesday, Apr 8th, 2014

Makes 6 servings.


  • 3 cups (750 mL) sliced fresh or frozen rhubarb, thawed
  • 1 cup (250 mL) granulated sugar, divided
  • 2 tbsp (30 mL) cornstarch
  • 1 tbsp (15 mL) water
  • 1 cup (250 mL) fresh or frozen raspberries
  • 1 cup (250 mL) whole barley flour
  • 1 ½ tsp (7 mL) baking powder
  • ¼ tsp (1 mL) salt
  • ¼ cup (50 mL) butter
  • ¼ cup (50 mL) milk
  • 1 egg, slightly beaten


  1. In a saucepan, combine rhubarb, sugar (reserving 2 tbsp (25 mL)), cornstarch and water. Bring to a boil over medium heat, then cook while stirring for 1 minute. Stir in raspberries. Pour into a round 9 inch (1.5 L) baking dish.
  2. In a small bowl, combine whole barley flour, reserved 2 tbsp (25 mL) granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another small bowl, combine milk and egg and add to flour mixture, stirring just until dry ingredients are moistened. Spoon over hot rhubarb mixture. Bake at 400⁰F (200⁰C) for 20 to 25 minutes. Serve warm.

Nutrition Information (per serving):

Calories: 311
Protein: 2 g
Carbohydrate: 55 g
Fibre: 5 g
Sugars: 36 g
Fat: 12 g
Saturated Fat: 5 g
Trans Fat: 0.3 g
Cholesterol: 53 mg
Sodium: 275 mg
Potassium: 235 mg


Courtesy GoBarley

CWD Ahi “Kachumber” Ceviche

BT Calgary | posted Wednesday, Mar 26th, 2014

A refreshing & spicy tomato cucumber relish with ahi tuna, lime, mint and cilantro, served with masala. pappad
Serves 4


  1. 8 oz ahi tuna (small dice)
  2. ½ cucumber (deseeded, peeled & diced)
  3. 4 cherry tomatoes (deseeded & diced)
  4. 1 lime (just juice)
  5. ½ shallot (minced)
  6. 1 thai chili (minced)
  7. 15x cilantro leaves (finely chopped)
  8. 8x mint leaves (finely chopped)
  9. 1 TB extra virgin olive oil
  10. ½ tsp red pepper powder (plus extra for garnish)
  11. 1 tsp chaat masala (plus extra for garnish)
  12. sea salt (to taste)
  13. sugar (to taste)
  14. 8x papadums


1. Fry papadums until inflated and crisp, garnish with sprinkled chaat & red
pepper powder. Set aside.

2. Add tomato, cucumber, shallot, thai chili, cilantro, mint, lime juice, olive oil,
chaat masala, red pepper powder to a small mixing bowl. Mix together.

3. Add diced ahi tuna and gently mix until tuna is fully dressed.

4. Season with sea salt & sugar to taste.

5. Divide each portion into small bowls using a baking ring, lightly pack each to
hold shape.

6. Garnish with little olive oil & sprinkle extra chaat masala & red pepper powder
round the plate. Serve with crispy papadums. Enjoy.

Courtesy Chef Eden Hrabec from Crazyweed Kitchen http://crazyweed.ca/index.html

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Seasonal Fruit Parfait

BT Calgary | posted Tuesday, Mar 25th, 2014

This makes a delicious, healthy breakfast, lunch or snack. It’s ideal for a
quick, high energy meal whether at home or on the road. Just choose your
favourite toppings!


  1. 500 ml organic plain yogurt, full fat variety (use coconut yogurt for dairy free)
  2. Optional toppings: (1-2 tbsp of each)
  3. dried cranberries, chopped
  4. raisins
  5. dates, chopped
  6. rolled oats, whole
  7. hemp seeds (use sunflower or pumpkin seeds for variety)
  8. cinnamon
  9. honey or maple syrup
  10. pomegranate


  • Serve each family member ½ cup of yogurt. Have each person add their favorite toppings and mix them into the yogurt.
  • Be sure everyone chooses at least:
    – 1 Tbsp Fruit (for fibre and complex carbohydrates)
    – 1 Tbsp Nuts or seeds (for protein and healthy fats)
    –  1 or 2 Tbsp oats (for carbs and fibre)

Tip: If eating on the go, take the toppings in a separate container and add when you
are ready to eat.
Seasonal Tip: Use fresh fruits in the summer and fall, dried fruit in the winter.

Courtesy of www.bundlesofenergy.com

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Spicy Rhubarb Ceviche

BT Calgary | posted Monday, Mar 24th, 2014

serves up to 4 as a small appetizer


  1. 8 oz of different seafood such as BC spot prawns, ling cod, and weathervane scallops
  2. 1 lb. fresh rhubarb – juiced
  3. 4 limes – juiced
  4. 1 Serrano pepper
  5. Maldon sea salt – to taste
  6. 4 oz fresh heart of palm – cut into thin rings
  7. 2 oz celery – diced small
  8. 3 oz peeled seeded cucumber – diced small
  9. Cilantro to garnish


  • Mix the rhubarb juice, lime juice, and Serrano pepper together and taste the liquid for the desired sourness and heat.
  • Mix the seafood in with the juices and let it sit refrigerated for at least 10 minutes.
  • Arrange the seafood neatly in a serving dish with all of the vegetables mixed in or separate it out onto 4 small plates, reserving the liquid.
  • Pour the liquid back over the seafood and season with Maldon sea salt to finish the dish.


Courtesy of Catch and the Oyster Bar.

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