What We’re Lovin’ for February

What We're Lovin with Canola Eat Well | www.canolaeatwell.com

What Jenn’s Lovin’

Cross Country Skiing

Cross Country Skiing | www.canolaeatwell.comA friend of mine always says “There is no bad weather, just bad gear”. After hearing this statement a couple of years ago I have entirely shifted my perspective on winter. I’ve slowly been investing in quality winter clothing, footwear and sporting equipment. Wearing the right gear for right temperatures makes such a huge difference.

This season I decided to purchase cross country skis. I have slid on into a new sport and it has re-energized me to get outside, get active and learn something new. With the right gear, you can head out in the middle of winter for a ski when it’s +2°C and you can also head out when it’s -30°C.

What Raeanne’s Lovin’

Warm Winter Vacations

Shrimp Tacos | www.canolaeatwell.comUntil recent years I didn’t understand the joy of a hot holiday in winter.

I love recipes that evoke the memory or feeling of a region, and here’s a couple that remind me of some warm destinations when the weather’s cold outside:  Shrimp Tacos and Tropical Salad with Macadamia Nuts

What Ellen’s Lovin’


Orchid | www.canolaeatwell.comI am lovin’ orchids.  They could be compared to people in some ways.  Orchids come in all different shapes, sizes, styles and from different parts of the world.  There are over 700 or so genera, more than 25,000 orchid species and more than 100,000 hybrids.  That’s a lot of choice.

They make the perfect gift because you can tailor the uniqueness of an orchid to the person.  I picked for my mom a Nia Rose ‘Sweet Sixteen’ orchid which produces an intoxicating smell.  Unique and special just like her.

If you want to learn more about them, check out http://canadianorchidcongress.ca/.  If you are in Toronto,  check out the Orchid Show and Sale or if you are in Manitoba maybe you want to check out a class.

What Simone’s Lovin’

East Meets West Dinner

Growing up in Alberta, every small rural town had a Chinese restaurant, and that’s where we first experienced culturally different foods – Chow Mein, dry ribs, lemon chicken and fried rice. Years later, when Alberta was invited to showcase the province at the mall at the Smithsonian Folk Festival in Washington, several of the Chinese chefs were invited to come and share their families’ stories. How was it living in small town Alberta? How did the communities treat them? And what did they encourage their children to become as they grew up?

Fast forward a few more years, and I am asked to sponsor Vancouver’s Chinese Restaurant Chefs Awards. The cuisine uses a lot of canola oil I agreed on behalf of Canada’s 43,000 canola growers. That is when my education in why Vancouver is being recognized as the city with the ‘best’ Chinese food outside of China, began. Check out the ‘new’ faces of Canadian Chinese food at www.ChinesRestaurantAwards.com

Eat well…Jenn, Raeanne, Ellen & Simone