I’ve had this great habit for years and if saving time while eating terrific food is something you strive for, you might want to join me.

On weekends, I hard-cook at least half a dozen eggs for the busy week ahead. Shell on, they keep for a week in the fridge. That saves time and makes it easier to eat right.

7 ways to enjoy tasty, hard-cooked eggs  Read more...

1. Awesome hunger-cubing snack. A hard-cooked egg in the afternoon keeps me satisfied until dinner and that means less nibbling while cooking. Seriously, I’ve been known to eat almost a dinner while cooking dinner (sound familiar or is that just me?!).

Faced with thousands of options at the grocery store, it may not be a surprise that 2/3 of Canadian shoppers report they struggle to make healthier choices when shopping.* In response, Dietitians of Canada has made the focus of this year’s nutrition month, you guessed it, shopping.

Luckily, when it comes to the egg case you can only make good choices. There may be different options to suit different preferences, but rest  assured, they are highly nutritious providing an excellent source of affordable protein along with 13 other essential nutrients.

Here are 5 ways Dietitians of Canada help to make grocery shopping easier and they are all FREE:  Read more...

Looking for something fun to do with the kids over March break? We are once again running our popular online egg decorating contest, The Eggs Factor.

By visiting www.eggsfactor.ca and designing an egg between March 6^th and April 2^nd, entrants have the opportunity to win 1 of 12 iPad minis. For each contest entry, we will donate a dozen eggs* to Breakfast Clubs of Canada.  Read more...

Protein-rich eggs for breakfast curbs hunger helping us to stay on-task in the morning. OK you knew that one but how about this? Eggs are also one of the best sources of choline. That’s a B-vitamin used to make a brain chemical needed for memory. While we still have lots to learn about choline, one thing is clear, when you deprive cells of choline, they die.

You’d think with  a resume like that, we’d all know about choline, but my sense is that’s not the case.  I’d like to give choline the spotlight it deserves.  Read more...

Our body’s break down the protein in food and basically reformulate it to make skin, muscle, bone, hormones, enzymes and more.

Emerging science suggests that we have been underestimating how much protein we need. Given that, I’d say it’s important to make sure that you are getting the current recommended amounts and not less. Here’s how.

The simple route is to follow Canada’s Food Guide.

For adults over 19 years of age, the more technical route is to calculate your protein needs based on your body weight. Here’s how:

Step 1:  Weight in pounds ÷ 2.2 = weight in kg  Read more...

Do your kids happily gobble up fatty fish (salmon, trout, sardines, mackerel or herring) twice a week? If so, chances are they likely have their healthy omega-3 fats covered.

News though from the Canadian Nutrition Society Conference on Dietary Fatty Acids this January, confirms that most kids still fall short on getting enough DHA. That’s the type of omega-3 fat researchers have found is critical for optimal brain and eye development.  I say, “optimal” because there is no evidence DHA will make our kids smarter beyond their natural potential.  Read more...