Tag Archives: healthy

Commuter Challenge

Next week (June 5-11) is Commuter Challenge, you guys! People/businesses/cities will challenge each other to commute green. That includes cycling, walking, carpooling and telecommuting. I seem to recall someone canoeing to work during last year’s challenge.

This year in honour of Commuter Challenge I will be cycling to work with my town bike instead of my 21-speed mountain bike.  It’ll be an interesting 6.5kms.

 Happy trails (literally)






Vietnamese subs

Asian-themed sub shops are all the rage nowadays. Vietnamese subs are the perfect crazy blend of Asian and French cuisine. My favourite spot, Kihn Do on International Avenue, sells a delicious veggie sub for $3.50.

I attempted to make Vietnamese subs (sometimes called Thai subs here in Canada). I bought all the ingredients at Hong Kong Supermarket on International Avenue. All I can say is yummers.

To make 4-5 subs
Sub-sized French baguettes
Bunch cilantro, roughly chopped
½ English cucumber, cut into matchstick-sized pieces
2 cloves garlic, minced
2-3 carrots, peeled and cut into matchstick-sized pieces
1 parsnip, peeled and cut into matchstick-sized pieces
1 lime
Salt and Pepper
1-2 Portabello Mushroom (for the vegetarians)
1-2 Boneless skiness chicken breast (for the meat eaters)
1-2 tbsp soy sauce
1-2 tbsp sesame oil
1 tbsp fish sauce
1 cup rice vinegar
1-2 tbsp canola oil
1 tsp white sugar
  • Lightly brush mushrooms and chicken with canola oil. Sprinkle with salt and pepper. Bake at 350 for 30 minutes. Slice mushrooms and chicken into bite-sized (long) chucks. Set aside, separately.
  • Flash boil carrots and parsnip for about 30 seconds. Remove from heat, strain, and put into bowl of rice vinegar. Allow to marinate as you prepare the subs. Strain after marination.
  • Mix sugar, lime juice, soy sauce, fish sauce and sesame oil in bowl. Add minced garlic. This is the sub sauce.
  • Assemble subs. Heat whole in oven on 400 for 5-10 minutes.

Exotic sauces and oils from Hong Kong Supermarket

Vietnamese sub veggie toppings

Sub-specific French baguettes

A first for me: flash boiling the parsnip and carrots followed by a plunge in rice vinegar

The all-important sub sauce was surprisingly creamy.

The vegetarian "meat" portabello mushrooms

Ăn ngon miệng! (Bon appetit!)

Happy trails!


To celebrate the adding of an “unnecessary organizing” category to this site, I share here my alphabetized cookbook. It’s a 2-inch binder contains two dividers for each letter. Yes, I mean two, because the double letters are stapled together to create not … Continue reading

Make your own baby wipes

Wouldn’t it be awesome if you could make your own baby wipes? Well, great news: you can!

Yup, my buddy Megamulliny Girl gave me these easy do-it-yourself instructions on how to whip up some baby wipes.

  • 1 roll of paper towels
  • 2 tsp of baby oil
  • 2 tsp baby wash or shampoo
  • 2 cups of boiled water, cooled
  • Old diaper wipe container (or any airtight container will do)

Here are the instructions almost word-for-word.

Each roll of paper towels will make two boxes of wipes. You also have two options for the style of diaper wipes to make. You can either cut the roll of paper towels in half; leaving them in a roll, or you can tear apart the towels and fold them to fit into the box.

After you place your towels into the empty box, mix the remaining ingredients in a large measuring cup. Slowly pour the liquid over the towels, making sure to cover them evenly. If you have chosen the folded method, place half of the towels in the box and pour in half of the liquid. Then add remaining towels and remaining liquid on top of them.

If you have chosen the rolled method, be sure to remove the cardboard from the middle before adding the liquid. After the towels have set for a short while, they will absorb the liquid more evenly and will keep fresh for several weeks.

Most parents will already have the elements for homemade baby wipes in their home.

I love that you can control the amount of product in the wipes.

Happy trails!

Drinking water fountain: the next generation

I saw this for the first time today: a public drinking water fountain specifically to refill your water bottle. Drinking water fountains went out of style for a while. People were worried about germs and preferred the convenience of bottled water.

Tap water so good for you and so good for the environment…this is a great idea!

Chug-a-lug and happy trails!

French toast pour bébé

Little Tiger is 10 months old so he can only eat the yokes of the egg. It works out wonderfully because I save the white for egg white omelets. He loves baby French toast, which is basically regular French toast babyfied.

Baby French toast (Pain doré pour bébé)

1 egg yoke (use this awesome trick to separate the white from the yoke.)
2-3 tbsp of water, baby formula or homogenized milk
A couple of pinches of cinnamon
1 slice of whole wheat bread, crusts removed, quartered

Combine egg, milk, cinnamon. Whisk. Dip bread pieces. Cook in non-stick frying pan (without oil or butter), or bake in oven on 350° for 15 minutes. (The book What to expect the first year, one of my bibles, tells moms to “Forgo the frying. Fried food shouldn’t be a part of anyone’s diet”).

I break the quarters into pieces for easy chewing.

Pan fry in non-stick pan without any butter

Is French toast (or Pain doré) considered an ethnic dish? I am French Canadian.

Traînées heureuses

Awesome trick: separating egg whites and yokes

I saw this trick for separating egg whites and yokes on CBC’s Steven and Chris.

Use a funnel!

I tried it this afternoon while making baby French toast (pain doré pour bébé).  The white oozes through the funnel while the yoke remains atop. It works perfectly, no fuss no muss.

Now get crackin’!