TAG | vegetables
Canadians are crazy for produce! Or so claims StatsCan, indicating in their latest study that that on average, we consumed a record amount of fresh fruits and vegetables last year. Canadians also ate a lot less meat, with research saying that our consumption declined to 23.4 kilograms per person in 2009 – compared to a high of nearly 32 kilograms in 1981.
Read the full story – what do you think? Have you ditched the beef and eat more fruits and vegetables?
Blast off! The space shuttle Discovery took off this morning around 6:20AM from NASA’s Kennedy Space Center, located in Florida. The team is going to spend 13 days in space, on their mission to the International Space Station.
That’s great and all, but let’s get to the good stuff: the food they ate! While on the WriteStuff blog, we found found this gem, detailing what the crew ate as their last ‘Earth meal’:
Commander Alan Poindexter feasted on a turkey and swiss sandwich on wheat bread with lettuce and tomato, a small pear romaine salad and potato chips. Pilot James Dutton chose an identical meal, save a change in cheese – Dutton went with provolone cheese.
Mission specialist one Rick Mastracchio ate a BLT on wheat bread with a small tossed salad, creamy Italian dressing and potato chips. Mission specialist two Dorothy Metcalf-Lindenburger decided on a large pear romaine salad, while mission specialist three Stephanie Wilson ate trout with lemon wedges and steamed carrots. Mission specialist Naoko Yamazaki had turkey with lettuce and tomato on wheat bread, a small pear romaine salad and potato chips. Last but not least, mission specialist five Clay Anderson had roast beef with lettuce and tomato on wheat bread and a side of potato chips.
During their 13-day mission, the STS-131 crew has a meticulously planned menu of foods balanced not only for taste but physical performance in space as well. Astronauts participating in EVAs take extra snacks such as Clif Bars to provide energy for the physically-demanding task[s].
But “space food” isn’t just about dehydrated strawberries and Neopolitan ice cream. They don’t eat space dots in space either. Some of the crew’s food choices this mission include chicken fajitas, BBQ beef brisket, chocolate pudding cake, seafood gumbo, tomato basil soup and cherry blueberry cobbler.
Hi everyone! Tried out this recipe last night – it’s fantastic. Check it out, let me know what you think.
- 1 lb. (500 g) boneless, skinless chicken (or turkey) breast, cut into thin strips
- 1 tbsp. olive oil
- 3 cups sliced vegetables (carrots, celery; tomato; sweet red, orange or green bell peppers)
- 1 large onion
- 2-3 cloves garlic, finely chopped or thinly sliced
- 1 tbsp. grated fresh ginger (optional)
- 1/2 cup chicken stock
- 2 tsp. teriyaki sauce
- 2 tsp. cornstarch
- Freshly ground black pepper
Heat oil in large pan or wok over medium-high heat; stir-fry chicken (or turkey) until the pink colour disappears. Add half the garlic and half the optional ginger root to the pan, along with black pepper as desired. Remove from pan, then add vegetables one at a time in order of hardness. Some may need longer cooking times for example, carrots, peppers, celery, then onions. Add tomatoes last, along with remaining garlic and ginger.
Return chicken or turkey to pan and toss with vegetables. Combine chicken stock, teriyaki sauce and cornstarch in bowl; mix and pour over stir-fry mixture.
Cook until heated through and sauce reaches desired thickness.
Serves: 4
Calories per serving: 220
Carbohydrates: 10 g
Protein: 30 g
Fat: 6 g
