Old Strathcona Farmers Market in Edmonton, Alberta. The market started 40 years ago with vendors selling their goods out of the back of their trucks and trunks of their cars.
The vendors serviced over 400,000 customers in 2022. Edmonton’s biggest indoor year round farmers’ market. Fresh from the farm to your family! Meat and Vegetables. They make it, They bake it, They grow it, They sell it! Over 130 vendors selling only the freshest local food and handmade arts and crafts. Open every Saturday, all year ’round! Free customer parking during market hours in our lot across Gateway Boulevard.
Located at 10310-83 Avenue NW In the old ETS bus barn.
Here is the easiest and quickest salad to make on your busiest day. Yes, it’s called a Caprese salad. Here’s how to make it in just 5 minutes:
Ingredients:
1-2 large ripe tomatoes
1 ball of fresh mozzarella cheese
A handful of fresh basil leaves
1-2 tbsp. of olive oil
Salt and pepper to taste
Instructions:
Slice the tomatoes and mozzarella into even, bite-sized pieces.
Arrange the tomato and mozzarella slices on a plate or platter, alternating between the two.
Sprinkle the basil leaves over the top of the tomato and mozzarella slices.
Drizzle the olive oil over the top of the salad.
Season with salt and pepper to taste.
And there you have it, a quick and easy Caprese salad that can be made in just 5 minutes! You can also add a balsamic glaze or reduction for an extra kick of flavor. Enjoy! Brought to you by Food Edmonton and Don Reykdal the chef.
Eat a variety of nutrient-dense foods: Choose a balanced diet that includes a variety of nutrient-dense foods like fruits, vegetables, whole grains, lean proteins, and healthy fats. These foods are packed with essential vitamins, minerals, and fiber that keep you feeling full and satisfied while helping you maintain a healthy weight.
Monitor portion sizes: Eating too much of any food can lead to weight gain, even if it’s healthy. Pay attention to portion sizes, especially when eating high-calorie foods like nuts, cheese, and avocado.
Avoid processed and high-sugar foods: Processed foods and high-sugar foods like candy, soda, and baked goods are often high in calories and low in nutrients. Instead, choose whole, unprocessed foods that are low in added sugars.
Drink plenty of water: Drinking water can help you feel full and stay hydrated. Aim for at least 8-10 cups of water a day and limit sugary drinks like soda and juice.
Eat slowly and mindfully: Eating slowly and mindfully can help you enjoy your food more and recognize when you are full. Try to savor each bite and avoid distractions like TV or smartphones while eating.
Plan and prepare meals in advance: Planning and preparing meals in advance can help you make healthier choices and avoid temptation. Try meal prepping on the weekends, or plan your meals for the week ahead.
Get regular exercise: Regular exercise is essential for weight management and overall health. Aim for at least 150 minutes of moderate-intensity exercise or 75 minutes of vigorous-intensity exercise per week.
Get enough sleep: Lack of sleep can disrupt hormones that regulate hunger and appetite, leading to weight gain. Aim for 7-9 hours of sleep per night to help maintain a healthy weight.
Seek support: It can be challenging to maintain a healthy weight on your own. Seek support from friends, family, or a healthcare professional to help you stay on track and achieve your goals.
Remember, weight management and weight loss is a journey that takes time and effort. Focus on making small, sustainable changes to your diet and lifestyle, and celebrate your progress along the way.PS. I followed this guide and lost 45lbs.
Don Reykdal
Yes, that’s me above. Enjoying a nice summer day by the river. I know you can do it to my friend. Good luck to you on your journey. Just make sure you follow this guide all the way, every day.
Here are 10 healthy meals that can be cooked in 30 minutes or less:
Grilled chicken breast with roasted vegetables: marinate chicken breasts in your favorite herbs and spices, then grill or bake them while roasting your favorite vegetables in the oven. This is a simple and nutritious meal that is packed with flavor and nutrients.
Shrimp stir-fry with brown rice: cook brown rice according to package instructions, while you stir-fry shrimp and mixed vegetables (such as bell peppers, broccoli, and onions) in a wok or skillet. Season with low-sodium soy sauce and serve over the rice.
Vegetable omelette: whisk together eggs with your favorite veggies (such as spinach, mushrooms, and tomatoes) and cook in a non-stick skillet. Serve with whole grain toast and a side of fruit.
Turkey chili: brown lean ground turkey in a pot, then add canned tomatoes, kidney beans, and chili powder. Simmer for 20 minutes and serve with whole grain crackers or tortilla chips.
Salmon and roasted asparagus: marinate salmon fillets in a mixture of olive oil, garlic, and lemon juice, then bake in the oven while roasting asparagus. Serve with a side salad dressed with olive oil and balsamic vinegar.
Quinoa and black bean salad: cook quinoa according to package instructions, then mix with canned black beans, diced tomatoes, red onion, and cilantro. Season with lime juice and olive oil, and serve as a main dish or side.
Grilled vegetable kebabs: thread your favorite vegetables (such as zucchini, mushrooms, and cherry tomatoes) onto skewers and grill until tender. Serve with whole grain couscous or quinoa.
Baked sweet potato with black bean salsa: bake sweet potatoes in the oven, then top with a mixture of canned black beans, diced tomatoes, red onion, and cilantro. Season with lime juice and serve with a side salad.
Whole grain pasta with tomato sauce and grilled chicken: cook whole grain pasta according to package instructions, then toss with your favorite tomato sauce and grilled chicken. Serve with a side of steamed broccoli.
Turkey burger with sweet potato fries: grill or bake turkey burgers, then serve on a whole grain bun with lettuce and tomato. Serve with baked sweet potato fries for a nutritious and satisfying meal.
If you’d like to see a good video that I did this morning. For a live video On Facebook. For century casino dining. Then just click the link above. I would have posted the whole video here, but somehow WordPress will not let me post a Facebook video. I don’t know why.
Do you get lumps in your white sauce? When making the white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up. and you won’t get any lumps in it.
Turn your open barbeque into a gourmet oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have? Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.
Never buy frozen pastry again. Do you hate making short pastries? Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe. Just run the whiz until all the pastry forms into a ball. If it won’t form into a ball you may need just a touch more liquid. The liquid depends on what recipe you use for your pastry.
Do your scones look more like rock cakes? Make your scones in a kitchen whiz. Many people just can’t make scones no matter what. Usually, the problem is too much handling. Using the whiz eliminates this problem.
Also, try and make your scones as though people or the family are sitting at the table waiting. In other words, the less time you take means less handling. The mixture should be quite moist, not dry after you add the milk.
Turn onto a well-floured board and top a few times with the tips of your fingers to draw the extra four in. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want – round or square -whatever.
Scones seem to come out best when cooked in what is variously described as a rising oven. In other words, turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.
I learnt this way of making scones when I was used to crewing on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a small benchtop gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were most impressed and I was most surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones – hers were the ones that came out like bullets.
I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.
I might add that scones became a regular morning tea item
Are your curries chewy? Do you have trouble working out if a casserole or curry is cooked? When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked.
Are you missing the magic ingredient? Have you ever cooked a curry or casserole and the flavour just needs a little something and you can’t quite work out exactly what is needed? Maybe it seems as though the flavours don’t quite go together. It is a small intangible ingredient that is lacking. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.
Whoops, have you ever slipped with the salt pot when cooking? Have you ever added just a touch too much salt to a recipe? Never add sugar to correct this try a squeeze of lemon juice.
I hate washing roasting pans. Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards? Here is a simple easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.
Place the buttered potatoes buttered side down on a sheet of aluminum foil wrap. Fold the foil and seal. Add to a preheated hot oven at 200 degrees centigrade and cook for approx. half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila – lovely crisp roasted potatoes and no mess.
This tasty recipe is brought to you by: FoodEdmonton.com
1 hr 30 min · 222 cals · 8 servs
If you’re a pumpkin pie lover, I know you’re going to love this carrot pie, because it’s so sweet and perfectly spiced and it’ll melt in your mouth. Plus it’s so fun and it’s easy to make. My mother ‘Louise’ use to bake this all the time when I was a young boy and it was one of my favorites.
RECIPE
Ingredients
Pie Crust (pre-baked and cooled 9″) 1 ½ pounds Carrots 2 tablespoons Butter (softened) ½ cup Sugar ½ cup Brown Sugar (packed) 2 Large Eggs 1 ½ teaspoons Cinnamon ½ teaspoon Nutmeg ½ teaspoon Salt ¼ teaspoon Ginger 1 teaspoon Vanilla ¾ cup Half And Half Cream 1 tablespoon Flour
Directions
Peel and chop carrots and place carrots in a large pot, cover with water, and bring to a boil. Reduce heat to medium and simmer until carrots are tender about 25 – 30 minutes.
Puree the carrots and butter until smooth. You can do this in a food processor, blender, or by hand if you enjoy the workout. I’ve done it both ways. When your carrots are smooth, mix in the sugar, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half cream, and flour until well combined. Now pour your mixture into prebaked & cooled 9″ pie crust. Bake at 350° for 50 – 60 minutes or the pie is set and a toothpick inserted in the center comes out clean. Cool on a wire rack or cutting board. Refrigerate for 1-2 hours before serving. Top with whipped cream and enjoy!
Hello And Welcome to food edmonton.com. I’m #datadiggerdon the founder of foodedmonton.com The reason I built this website is to share tasty recipes that I have created over many years. And I would love it if you would share some of your recipes with me. And then I will post them on my website and give you credit.
Please make sure you bookmark food edmonton.com And come on back for more free, tasty recipes. Your friend #DataDiggerDon
This is according to a website that I found today. In my opinion, I didn’t agree with pretty much everything that it stated. And so that’s why I thought I’d make a video And share my comments With you.
