This past February, during a panel discussion at the International Association of Drilling Contractors Health, Safety, Environment and Training Conference Exhibition in Houston, Texas, the topic of worker safety on offshore rigs was addressed. Lead researcher for Definitions Health and Wellness, Dr. Farrell Cahill, sat on the panel as a recognized leader in the field of obesity, diabetes and exercise physiology in Canada.
Definitions is excited to announce the award of the Physical Employment Standards Testing for ExxonMobil operations in Newfoundland. This contract consists of the testing of physical fitness of offshore workers in various self rescue and fire team simulations. The testing protocol was develop by Dr. Farrell Cahill from Definitions as well as our colleagues at Memorial […]
Enjoy a tasty breakfast on the run with this easy Chocolate Overnight Oatmeal Smoothie. The banana adds plenty of sweetness without needing added sugar. If chocolate is not your thing in the morning, this also makes a great dessert option for a warm summer night!
Chocolate Overnight Oatmeal Smoothie
1/2 cup (40 g) rolled oats 1 Tbsp (7 g) chia seeds 1 Tbsp (16 g) natural almond butter (or peanut butter) 2 Tbsp (10 g) unsweetened cocoa powder 1 cup (240 ml) unsweetened vanilla almond milk or regular white milk ½ banana (best if frozen) 1/2 tsp vanilla extract
The night before, add all ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight. The next morning, blend until a smooth and creamy consistency is reached, adding more milk if smoothie is too thick. Transfer back to a bowl or glass and enjoy!
Take advantage of the warm weather and get a tasty nutritional boost with these easy-to-make fruity yogurt pops! With the bulk of the sugar content coming from nutrient-packed fruit, these are a step up from your typical frozen ice treats – plus they taste way better!
Fruity Yogurt Pops
2 small ripe bananas, peeled and sliced 1½ cups frozen strawberries or 1 cup frozen blueberries 2 cups non-fat plain yogurt 2 tbsp. honey
Combine bananas and remaining ingredients in food processor or blender; process until smooth. Divide mixture evenly among 6 plastic molds or small paper cups. Freeze pops 10 minutes; insert popsicle stick or small plastic spoon into center of each. Freeze pops at least 3 hours or until frozen solid. Run each mold under warm water. Gently pull each pop from mold or peel paper away. Serve immediately.
Want to save time in the morning AND squeeze in a serving of veggies to start the day? Try Zucchini Bread Overnight Oats for a simple, healthy, and delicious morning breakfast that you can grab and go! Heat up the oats in the microwave before eating if you prefer your oats warm.
Zucchini Bread Overnight Oats
1.5 cup oats (quick or traditional) 1.5 cup unsweetened almond milk, regular milk, or any kind of milk substitute 2 tbsp ground flax seeds 2 tbsp maple syrup or honey 1/2 tsp cinnamon 2 cups grated zucchini 4 tbsp hemp seeds (such as Hemp Hearts) 2 bananas, sliced
In a large bowl combine the oats, milk, ground flax seeds, maple syrup/honey, cinnamon, zucchini and hemp seeds. Stir well to mix and then store covered in the fridge overnight. Add a large spoonful or two of oats into jars (250mL or 500mL). Add a layer of sliced banana, and another layer of oats. Top with more sliced banana, a sprinkle of hemp seeds and cinnamon. Enjoy! Makes 4 servings.
If we had a dating profile, it would say: "Enjoys Sunday morning meal prep, long romantic walks to the fridge, and finding a way to sneak veggies into literally everything." Do you think we could be soulmates? If so, you're going have heart-eyes for this recipe. Not only is it
It’s officially summer, but the weather is still calling for a warm and cozy meal! This one-pot meal is easy to cook, easy to clean up afterwards, and makes enough for leftovers. Serve with a mixed green salad and you’re done!
One Pot Cheesy Mexican Lentils, Black Beans and Rice
1/2 of a yellow onion, diced 1 clove of garlic minced 1/2 cup uncooked long grain brown rice 1 cup canned lentils, rinsed and drained 2-3 cups low sodium vegetable stock 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground chipotle powder (optional) 15 ounce can black beans, rinsed and drained 1/2 cup fire roasted tomatoes, drained 4 ounce can diced green chiles 1 small zucchini, shredded 1/2 cup defrosted frozen corn (or use canned) 1 cup red enchilada sauce 3/4 cup shredded cheese (sharp cheddar) Cilantro for garnish (optional) Salt and pepper, to taste Plain Greek yogurt (optional, for topping)
Heat a large pot or saucepan over medium high heat and drizzle with olive oil. Add the onion and garlic. Sauté for a couple minutes then add in the brown rice. Add in the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 30-40 minutes, until rice is tender. If there is any excess liquid, drain it. Season the rice with salt, pepper, chili powder, cumin and chipotle powder. Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together. Heat the mixture until the cheese is melted. Top individual bowls with a sprinkle of cheese and a large dollop of plain Greek yogurt.
Make lunch prep a breeze with this quick and nutritious chicken salad recipe. Use plain Greek yogurt in place of mayo to save on calories and add a protein boost. If you’re not a fan of dill, replace with a teaspoon or two of Dijon mustard for a different flavour kick. Keep pre-made chicken salad in the refrigerator for 3-4 days.
Healthy Chicken Salad
2 cups cooked chicken breast (shredded or diced) 3/4 to 1 cup grapes, halved 1/3 cup diced celery (about 1 large celery stalk) 1/4 cup diced red onion 1/4 cup chopped walnuts Juice of one lemon 1/3 cup mayo or plain Greek yogurt 1/4 tsp salt 1/2 tsp black pepper 2 tbsp fresh dill (or 1/2 tsp dry)
Add all ingredients to a large bowl and stir to combine. Serve immediately on whole grain bread or wrap, on lettuce wraps, or divide into 4-5 meal prep containers with veggies and crackers, bread or pita breads.
This chicken salad is so light, flavorful, and easy to make. It has sweet grapes, yummy dill, chopped walnuts, and is lightened up with some lemon juice. This is my absolute favorite lunch ever. The flavor of this chicken salad is just out of this world. The delicious grapes, nuts, red onion, celery...
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