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 […]
A winter stew for our endless winter. Hopefully, this will provide a little comfort during the storm later this week!
Slow Cooker Winter Squash and Lentil Stew 1 15 oz. can chickpeas (no salt added) 2½ pounds butternut squash, peeled, seeded and cut into 1-inch cubes 2 large carrots, peeled and cut into ½-inch pieces 1 large onion, chopped 1 cup red lentils 4 cups low-sodium vegetable broth 4 tablespoons tomato paste 1 tablespoon minced peeled fresh ginger 1½ teaspoons ground cumin 1 tsp. paprika 3 cloves garlic, minced 1 teaspoon salt ¼ teaspoon freshly ground pepper ¼ cup lime juice ½ cup chopped roasted unsalted peanuts ¼ cup packed fresh cilantro leaves, chopped
1. Combine the chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in a 6-quart slow cooker. 2. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6½ hours. 3. Stir in lime juice. 4. Serve sprinkled with peanuts and cilantro.
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#tastytuesday St. Patrick’s Day style! Try this breakfast to add a little green (and health) to your day!
St. Patrick’s Day Green Smoothie Pancakes
4 large eggs 2 cups baby spinach ¼ cup skim milk, almond milk, or coconut milk) ¼ cup coconut flour ⅓ cup tapioca flour ½ cup almond flour 1 tbsp. honey (or maple syrup) 1 tsp. white wine vinegar 1 tsp. vanilla ½ tsp. baking soda ¼ tsp. salt Butter or olive oil (to grease frying pan)
1. Place all of the liquid ingredients, including the eggs in a high powered blender. Then add all the remaining ingredients except the spinach.
2. Blend on medium for 30 seconds until well combined.
3.Use a spatula to scrape down the sides of the blender. Add the spinach and blend on high until the spinach leaves are completely blended and the batter is smooth. Set aside.
4. Heat a skillet or griddle on medium-high heat and coat lightly with butter or oil.
5. Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. Cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
6.Top with fresh fruit and a dollop of vanilla yogurt.