food (5)


Do to the social requirements of Facebook paying the government money every time an article is posted on their site and their decision not to do that, since they have banned all news, it's kinda put the end to many recipes for my Facebook page Kitchen Moments, so this will be the work around and file central till the regime changes or the policy changes. 

will start with this one


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Thanksgiving Snacks

well, I came across this in my mail this Thanksgiving morning and would like to try it. 

Yes is what I thought 

Timothy, do you ever find yourself craving comfort foods?

Well, if you’re anything like me, the answer is a resounding YES!

Especially around this time of year, as the days start to get shorter and the nights become chillier.

There’s just one problem, though: Many of our “fall favorites” are full of health sabotagers like lectins, sugar, and dairy.

All of which can leave you feeling gassy, bloated, and sluggish. And of course, they’re major waistline expanders.

But in my opinion, you shouldn’t have to deny yourself of the foods you know and love.

The good news is, all it takes is a little twist here and there to turn unhealthy comfort foods into HEALTHY ones.

So today, I want to share something with you. It’s a dish Penny and I make all the time.

It doesn’t have any lectins, dairy or excess sugar… so you’re not left with the uncomfortable “side effects” of a traditional comfort food.

Best of all, it’ll have your taste buds jumping for joy.

I’ll share the health benefits with you in just a minute. But my mouth is already watering — so why don’t I just give you the recipe right now.

It’s a little something I like to call:

Dr. Gundry’s Cheesy Roast Broccoli

Ingredients (Serves 4)
  • 4 cups broccoli florets (or 1 head broccoli, chopped)
  • ¼ cup extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • ¼ tsp garlic powder
  • ¼ tsp ground black pepper
  • ½ tsp iodized sea salt
  • Zest of 1 lemon
  • ¼ cup grated parmesan cheese or nutritional yeast
  1. Preheat oven to 400.
  2. Toss broccoli and HALF the olive oil together, and spread into a single layer on a sheet tray. Bake for 5-10 minutes, until broccoli is tender, and beginning to brown around the edges.
  3. Meanwhile, combine remaining oil with garlic, garlic powder, pepper, salt, lemon zest, and cheese/yeast.
  4. When broccoli is tender, remove from oven and drizzle with the garlic mixture. Stir, to flip broccoli pieces and combine well.
  5. Return to oven for an additional 2-3 minutes, until garlic is tender and cheese (if using) is melted.
  6. Serve hot or room temperature.

Now, this dish has a few incredible ALL-STARS when it comes to your health...

The first is broccoli.

Broccoli is filled with all sorts of vitamins and minerals. The standout is vitamin C. This powerful antioxidant can be a BIG boost to your immune system — which everyone needs around this time of year.

It’s also a known prebiotic fiber. So, it nourishes your “good” gut bugs. And as they start to crowd out the bad bacteria, you’ll quickly begin to notice fewer cravings, smoother digestion, and more energy.

Next up is, the “fat fighter.”

But you may know it better as garlic. Turns out, garlic contains a compound called allicin.

And the beautiful thing about allicin is it’s thermogenic. That means it raises your body temperature, which kick starts your metabolism to help you burn more calories.

Now that’s what I call a comfort food!

So, give this delicious dish a try tonight. I guarantee you’ll love it.

Looking out for you,

Steven Gundry, MD
Steven Gundry, MD

P.S. The holiday season is fast approaching. And with it comes a laundry list of foods that may taste great... but are also MAJOR “gut bombs.” That’s why it’s crucial to give your gut some added protection. One of the best ways to do that is with a daily dose of prebiotics. This special class of fiber builds your army of “good” bacteria so you can stay free from bloating, weight gain, and digestive troubles. I discovered a SUPER easy, 30-second trick to do all of that for you. (Best of all, it doesn’t require any cooking.)


had as a delicious breakfast this morning in Manitoba, great conversation with a young couple , spoke with them about Nature’s Energy Water , they think the time for that kind of beverage is upon us.  They were able to do a google search for me , Omega stewardardship Linked me up. 




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Mushroom adventures


Decided to learn a bit more about growing mushrooms. So invested in a couple mushroom kits. 

Have had them for a couple weeks and figured I better do something with them. 

The Oyster Mushroom wasn’t waiting for me, and thus the shrooms are starting to develop, so cool. 

Anyway, it wasn’t that hard to get them ready, cut some holes in the bags, and away we go. Now don’t laugh, I was actually out looking for pieces of wood to plant my kits in. Note to self, read instructions first. That was already taken care of , thus the word “kit” . Digging a little deeper, one can purchase the serum and that will require the logs I was searching for, so not all a waste. 

The link above is actually worth a read, inspirational , background on the business that I purchased the kits from. They are out of Quebec and have resurrected a old mushroom farm. Looks like some innovative ideas percolating there. So glad I purchased there, great story.

Learning about what we eat and grow is a good investment in our health, and mental space, helps one appreciate things more, and with time, helps one become more frugal with our resources. There is a certain satisfaction about growing your own food. 

Invested in some books as well about finding and utilizing  the wild mushrooms that we see on our journeys. My favourite mushroom growing up turns out is called Meadow or Horse Mushroom. I know where to find them and when. The challenge is getting there. Next time, I plan to gather and then resettle some closer to home.  

This fall we were blessed with Puff Balls, we had fun with harvesting and eating them. 

Chaga , our fungus from the birch tree, with its healing properties is a daily addition to our hydration adventures. 

Looking forward to our next meal served with our own delectable King Oyster Mushrooms and Shiitake mushrooms, both I have never eaten before. The adventure continues , “Be The Adventure” 

Also got a message from our shipper that the button mushrooms should arrive on Monday. 

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Seaganism and The Year of the Carnivore

well, I learned a new word today, seaganism ,  reading the vegetables report in my Ontario Farmer, Postmedia had a few projections, facts and figures on the business of eating 

35% of Canadians spend about 35% if their food budget on eating out 

12,157 a year spent on food for average Canadian family with a rise of 411 projected 


Prime rib is down 13% from January 

vegetables are up 4% this year and with food growing conditions from El Niño and rain deposits in the wrong area, expect food shortages in prime growing areas , so higher projected food costs for 2019

carnifors and seafood lovers rejoice, meat costs are going down, so good quality protein will cost less 

So, maximize your nutritional and economic value, seek out good Canadian grown, locally produced, ethically raised produce. Plant a garden, learn about your food. Eat out less, purchase less convenience food , Be The Adventure 



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