Bamboo Chopsticks

On Friday, I dropped my son off at school and tried heading to Good Earth but there was no parking anywhere to be had.  Headed into downtown Kelowna to hit up Starbucks, same thing.  So, I ended up heading into Westbank to the Blenz where it is normally pretty dead, loads of parking and best of all, it’s free!

Mid-week I had started to get the sniffles and a bit of a sore throat.  As I was passing the road to our house and heading into Westbank, I started getting excited realizing that it would also be a great time to go for some Chicken Breast Soup at Bamboo Chopsticks!

After I had gotten seated in the restaurant, I remembered grabbing my dSLR and went out to the car in hopes of getting much better photos then I normally do with only my cell phone camera when I am there:

LunchBamboo Chopsticks, WestbankBeveragesBamboo Chopsticks, Westbank

Bamboo Chopsticks, a set on Flickr.

If you ever head to Bamboo Chopsticks in Westbank because you heard of it from my blog, be sure to tell Linda that daddyjake sent you  ;o)

Harvest Time Means Winter Food Preparations!

I have been so preoccupied the past few months that I totally forgot one (of the many) reasons I started this blog:  I was wanting to try other healthier, whole foods based on what my body was telling me I needed to consume, takes photos, create new recipes and blog about the process.  What a great time to get into it!  It is harvest time and Fall and Winter vegetables are some of my favourites!  This is also a great way for me to combine a few of my hobbies into a single project:  cooking, health and wellness, preserving, photography and blogging!

Before I started blogging on a regular basis over the Summer, we picked up a sprouting kit for a donation at the SFU Farmers Market.  The kit we got is using the jar method but after being told that it was better to get one that has the 3 (or more) levels for sprouting, I have been on the hunt for one.  You can sprout more then one type of seed at a time and because there are three levels, you can spread out your sprouting every few days.  This ensures so you always have all three sprouted and would not have to wait a few days for new sprouts.

One of my favourite lunches to have when I had lost my 65lbs, was toasted veggie sammiches with FF cream cheese, sprouts and veggies.  There was also my Yummy Tuna Sammich that I need to figure out a substitute for because Uprising Breads is in Vancouver.  I will have to re-calculate but it was a 2 or 3 point sandwich that I lived off of at one point.  When I was really hungry and was exercising a lot, I would also either make a container of the Campbell’s Gardennay or home made soup which are between 1 and 3 points per 500ml serving.  I have butternut and acorn squash at home that I will be cooking up and either canning or freezing for the Winter.

With there being so many problems associated with eating meat, I have been trying to find other ways of getting other healthy protein in our diets such as quinoa, pois chiche and other foods that are high in iron and protein.  There was a bunch of really great looking recipes in the September 2012 issue of Alive magazine that I would like to try out.  I am an avid reader of the Alive magazine which has me heading to a couple of local stores at least once a month (great marketing) and I always feel as though I have to buy something in there when I take a free magazine.

Am I the only that feels like I’m stealing if I mainly head to a store to pickup a free magazine but feel that even if they don’t have anything I want to buy at that time, that I still should buy something?

Yummy Tuna Sammich

This is a sandwich I practically lived off of when I lost my 65lbs so many, many moons ago.  I need to review and revise the recipe a bit and re-calculate the WW points – it was about 3 points on their old program (2002/2003).  I would often have this with a lower point vegetable soup.

Yummy Tuna Sammich Ingredients:

  • 1 tbsp of ultra low fat mayo
  • 1 tbsp of fat free cream cheese
  • 1 can of flaked light tuna in water
  • 1 tbsp chopped green onion
  • 1 tbsp chopped cranberries
  • 1 tbsp chopped pecans
  • 1 tbsp chopped fresh parsley
  • 1 tsp sunflower seeds
  • salt and pepper to taste
  • roasted garlic
  • 2 pieces of Sourdough Light Rye
  • sprouts
  • veggies

How to make a Yummy Tuna Sammich:

  1. Drain and flake the tuna in a medium sized bowl.
  2. Add the mayo, green onion, cranberries, pecans, fresh parsley, salt and pepper and mix up to a creamy texture.
  3. Toast the two slices of sourdough rye bread.
  4. Spread the roasted garlic on one slice of toast and the cream cheese on the other.
  5. Add the tuna mixture, fixins and enjoy!


To make this a lower point sandwich, omit the sunflower seeds, pecans and cranberries – these I started adding afterwards and were not part of the original 3 point sandwich I woudl make when I was losing weight.

Usually adding more fresh vegetables to a recipe does not add many calories and helps to fill you up and adds a nutritious punch.