Adapted from Fast Food, Good Food by Dr. Andrew Weil, MD This recipe is quick cooking, batchable and freezable; it's bursting with flavour and anti-inflammatory colourful vegetables. It ticks all my favourite boxes. We have included directions for freezing this curry in big batches, the secret is keeping the broccoli out, adding it just before heating each premade portion. This was a staple on my meal prep menu for lunches the past three months. For you fellow FODMAPers we ha

Considering the low FODMAP diet trials but love garlic? No problem! This garlic infused oil takes 15 minutes to make, providing garlic flavour without those fermentable FODMAPs in garlic and onions. Ingredients: 2-3 cloves garlic, peels removed 1/2 cup extra virgin olive oil Directions: Combine olive oil and garlic cloves in a small pot over a medium to medium-high heat* Bring to a light boil, simmer for 10-20 minutes until garlic is fully cooked and appears golden brown Remo

Grandmothers have been prescribing chicken soup for colds for decades, and it looks like science is slowly catching up to their wisdom. Some studies suggest chicken soup may have anti-inflammatory effects to help quell cold or flu symptoms. While other research shows that the steaming hot fluid part of the soup helps to decongest nasal passages, and keeps the body hydrated which can thin mucus. Whether it’s backed by robust science, or it makes you feel warm and fuzzy because

This pasta sauce takes as much time as adding the extra rosemary, thyme, oregano (and sometimes more flavourings!) needed to make a store bought ready-to-eat sauce flavourful enough to be truly ready to eat. Plus it’s a fraction of the price, especially compared to the gourmet sauces that serve only two meals at an average of $10 per jar. I always use Italian San Marzano canned whole plum tomatoes, but according to a blind taste test of various whole canned tomatoes by Epicu