SASKATOON – The national 2015 Tracking Nutrition Trends survey revealed significantly few Canadians made a change to improve their eating habits in the past year. It showed a 35 per cent drop between 2013 and 2015 in the number of people who say they made a change.
To reverse this trend, Dieticians of Canada wants Canadians to take a 100 meal journey by pledging to make a small change to their eating habits and to stick with it, one meal at a time.
Registered dietician Theo Phillips says the biggest challenge many Canadians face is the way they frame their eating habits.
“Change can be overwhelming. By taking the pledge online they can announce their healthier eating habits to the world and they can also be more accountable,” said Phillips.
“The website is trying to give people some really great, simple recipe ideas because when it comes to food choice, quality counts. One of the things we can do to enable ourselves to choose more quality foods is to eat at home more.”
Phillips also says the emphasis should be on made-from-scratch recipes, which don’t necessarily need to be complicated.
“It’s as simple as something like peach parfaits, and a small change that people can make that have those lasting health benefits.”
People who sign up for the 100 meal journey will received reminders about eating healthy, accessible recipes and member resources.
Spice Roasted Peach and Yogurt Parfaits
Fruit and yogurt get special treatment in this dessert. Fragrant spices and a touch of sugar, along with roasting the peaches, add intense flavour and the spiced, glazed seeds add crunch. Layered with vanilla-perfumed thick and creamy yogurt and you’ve got a parfait fit for company, yet easy enough for every day.
|3 tbsp||packed brown sugar||45 ml|
|1/2 tsp||ground cinnamon||2 ml|
|1/4 tsp||ground ginger||1 ml|
|Pinch ground allspice|
|3||large peaches, cut into 1/2-inch (1 cm) wedges|
|1/2 cups||unsalted sunflower and/or pumpkin seeds||125 ml|
|2 cups||plain Greek yogurt||500 ml|
|1 tsp||vanilla extract||5 ml|
The peaches can be roasted up to 8 hours ahead. Let cool, then cover and store at room temperature until assembling the parfaits. The seeds can be toasted up to 3 days ahead; once cooled, store in a cookie tin at room temperature. The parfaits are best assembled just before serving.
Substitute 3 large black or red plums for the peaches; they may require about 5 minutes longer baking time depending on the firmness of the fruit.
Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.
In a small bowl, combine sugar, cinnamon, ginger and allspice.
Place peaches in an 8-inch (20 cm) square glass baking dish; sprinkle with half of the sugar mixture and toss gently to coat. Spread in a single layer. Roast for about 15 to 20 minutes or until peaches are tender and lightly browned. Let cool slightly, or to room temperature.
Meanwhile, in a small skillet, toast sunflower seeds and/or pumpkin seeds over medium heat, stirring constantly, for about 3 minutes or until starting to turn golden; add remaining sugar mixture cook, stirring, for about 2 minutes or until toasted and glazed. Spread out onto parchment paper and let cool.
To assemble, in a bowl, combine yogurt and vanilla. Divide half of the yogurt equally among 6 dessert dishes and top with half of the roasted peaches, then half of the glazed seeds; repeat layers.