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Moms take control on our 'Mommy Weight Loss' series

Experts Brent Bishop, Michele Caron and Julie Daniluk tell us how moms Sarah, Miranda and Lila took control of their lives.

Lemonade Marinated Fennel

  • 1 large fennel bulb
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • a pinch of sea salt
  • 1/3 cup water  
Wash, trim, and quarter the fennel, then slice it into long 1 cm slices. Mix lemon juice with salt and maple and water. Marinate fennel in this mixture for 30 minutes to a full day.  

Baby Tomato, Frugal, Basil Salad:


2 cups grape tomatoes, washed (cherry tomatoes can be substituted)
1 cup fresh basil leaves, chopped
1/2 cup frugal cheese, cubed
1/4 cup pitted black olives, drained (optional) 

¼ cup pesto
1 lemon, juiced
a pinch  of sea salt  


Wash grape tomatoes and basil leaves. Cube cheese, combine with dressing in a bowl and top with olives to garnish.

Red Pepper Lentil Salad

This hearty new spin on an old classic makes a great, fast meal and packs well for lunch the next day. Expect steady, long-lasting energy from this vitamin- and mineral-charged dish.  

Salad Ingredients:
1 cup red pepper, julienned (matchstick-size pieces)
19 oz (540 mL) can green lentils, rinsed and drained
1/4 cup hemp seeds
1/2 cup fresh parsley or cilantro, chopped  

Dressing Ingredients:
1/3 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon dijon mustard
2 teaspoons dried oregano to taste            
sea salt  

1. Mix all dressing ingredients in a separate bowl.
2. Place all salad ingredients in a bowl and top with dressing. Mix well and taste to adjust seasoning.
3. The flavour improves as the salad marinates, so consider making it ahead. Can be refrigerated for up to three days.   

Ginger Nori wraps 

This dish is just like sushi-without all the white rice. The two different kinds of ginger act as an amazing way to pack tons of flavour into chicken without sugary sauces or piles of sodium. If you want to make these ahead, cook up the chicken, chop ingredients and then assemble the rolls at the last minute, as nori loses its crispness quickly. The avocado in this recipe is rich in vitamin B6, a critical nutrient for happy hormones. 

1/2 cup (125 mL) fresh ginger, chopped 
1.5 cups (375 mL) filtered water 
1 large boneless, skinless chicken breast, sliced lengthwise into two cm strips 
2 tbsp (25 mL) lemon juice 
Celtic sea salt, to taste 
6 sheets nori (roasted seaweed) 
2 oz (55 g) pickled ginger 
1 zucchini, grated 
1/2 large orange or red bell pepper, thinly sliced 


Note: If you are tight for time you can use breast meat from a roast chicken instead of step 1 and 2. 

1. In a saucepan, bring ginger, water, chicken, juice and salt to a boil. Reduce heat and simmer gently for about 15 minutes, or until cooked. Turn chicken once during this time. Let cool in cooking liquid. 

2. When cool, remove chicken and some ginger from liquid. 

3. Make rolls: Place one nori sheet on a flat surface. Put two slices of chicken end to end on nori about 1-inch (2.5 cm) from bottom of sheet. Top with about 1 tablespoon (15 mL) drained pickled ginger, two thin wedges of avocado, and bell pepper slices (to your individual taste). Roll tightly, then seal by brushing end of sheet with cold water. Enjoy as a hand roll. Makes 6 wraps. 

For more recipes check out www.juliedaniluk.com

Thursday, May 12, 2011