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 […]
Start your Paddy’s Day off with a healthy green breakfast! Try these oatmeal banana muffins made with spinach and oats for a healthy green twist on a weekend breakfast classic. These are freezer friendly, so feel free to make them in advance. The recipe can easily be made gluten-free and/or dairy-free as needed.
Ingredients: 2 cups old-fashioned oats ¼ cup ground flaxseed 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp ground cinnamon ½ cup coconut sugar (or brown sugar/granulated sugar) ½ cup almond milk (or regular white milk) 2 cups packed spinach leaves ¼ cup coconut oil (or swap out the oil for plain Greek yogurt) 2 extra-ripe large bananas 2 eggs 1 tsp vanilla
Directions: Preheat oven to 375 degrees F. Grease or line a muffin tin. Put 2 cups of old-fashioned oats into a blender and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl. Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside. Add almond milk to the blender followed by 2 cups of spinach. Blend together until as smooth as possible. Add bananas and coconut oil (or Greek yogurt) and blend until smooth. Add vanilla and eggs and blend until just combined Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)! Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.
This year dietitians are encouraging all Canadians to Unlock the Potential of Food.
A nutritious diet can help prevent illness and may lower the risk of chronic disease. A dietitian can help you unlock the potential of food and develop an eating pattern suited to your individual needs. Visit the #NutritionMonth website for more information:
This weekend we are Springing Forward! Bring some spring back into your diet (even if the weather isn’t exactly cooperating) with a light and tasty Spring Pea Salad. Great as a vegetable side dish, or add cooked chicken or edamame to make it a meal. And don’t forget to change your clocks on Sunday ;)
Spring Pea Salad with Creamy Curry Dressing
4 cups sugar snap peas, trimmed and diagonally sliced 1 tablespoon Madras curry powder 1 ½ tablespoons fresh lime juice ¼ cup canola mayonnaise 3 tablespoons plain 2% Greek yogurt 1 tablespoon fat-free milk ½ teaspoon sugar ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 3/4 cup very thinly vertically sliced red onion 1/3 cup torn fresh mint leaves 1 (10-ounce) package frozen petite green peas, thawed 1 cup very thinly sliced radishes 2 ounces feta cheese, crumbled (about 1/2 cup)
Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside. Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk. Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta.
Warm up on a snow day with a hearty winter salad recipe! This recipe is simple and easy to prepare and is a great option for a meatless meal. Kale is a salad green that won't get soggy, so it's a great make-ahead option for lunches throughout the week.
Winter Salad Bowl with Kale and Chickpeas
2 sweet potatoes olive oil 2 garlic cloves, minced ½ tsp coarse salt 3/4 cup tahini paste 2 Tbsp lemon juice 2-3 Tbsp warm water 2 tsp chopped parsley ¼ cup lemon juice 1 tsp salt ½ tsp fresh pepper 2/3 cup olive oil 4 cups chopped kale, stems removed 1 ½ cups cooked quinoa 1 15 oz can chickpeas, drained 1 cup crumbled feta cheese sesame seeds salt & fresh pepper, to taste
For the roasted sweet potatoes: Preheat oven to 400˚F. Prepare a baking sheet with foil and spray with non-stick cooking oil. Wash the potatoes and cut into small cubes (1/2″-1″). Toss in a bowl with a drizzle of olive oil. Season with salt and fresh pepper. Lay the cubes out on the baking sheet in one layer. Bake for 20-25 minutes flipping the potatoes half way through. For the tahini: Add the minced garlic and coarse salt to a small bowl. Add the tahini paste and lemon and mix until combined. Add water, parsley and mix again. For easier mixing, blend for a few seconds in a small blender. For the lemon dressing: Whisk together lemon juice, 2/3 cup olive oil, and season with salt a pepper. For the bowls: Toss the chickpeas with about 2 tablespoons of lemon dressing in a small bowl. Set aside. In a large bowl, toss & massage the kale with the remaining lemon dressing and fresh pepper. Massaging the kale will break down some of those tough fibers and make the kale a bit softer. Top with the roasted potatoes, quinoa, chickpeas, and crumbled feta. Garnish with sesame seeds and season with salt and fresh pepper. Recipe adapted from: iwillnoteatoysters.com/kale-salad-bowl/... See MoreSee Less
#TastyTuesday Warm up on a cold winter’s day with homemade White Chicken Chili! Great for nursing a cold or flu, too! Double up the recipe and store in individual glass containers in the freezer so you’re prepared when sickness strikes, or when you’re too busy to cook. Makes a great lunch at the office as well.
Creamy White Chicken Chili
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 1 medium onion, chopped 1 ½ teaspoons garlic powder 1 tablespoon vegetable oil 2 cans (15.5 ounces each) great northern beans, rinsed and drained 1 can (14.5 ounces) low-sodium chicken broth 2 cans (4 ounces each) chopped green chilies 1/4 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 cup (8 ounces) sour cream (or swap for 2% plain Greek yogurt) 1/2 cup milk
In a saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and milk. Makes about 7 servings.
I got this wonderful creamy white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. &mdas...
Our team of experts design customized wellness plans by employing validated approaches relevant to the individual and the organization by addressing nutrition, fitness, medical, and health and safety factors. Definition's services, products and programs are supported by research conducted by graduate and post-graduate researchers.