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  • Amazing Easter Recipes from Breakfast to Dessert

    Want to step up your game this Easter and serve up dishes that will totally blow your guests away? Check out our suggestions for breakfast, lunch, dinner and dessert! 



    Recipes from the video:

    Poppy Seed Buckwheat Crepes Recipe 

    Fresh Spring Veggie Pasta with Rustic Pancetta and Fresh Cheese Recipe 

    Apricot Pistachio BBQ Grilled Rack of Lamb Recipe 

    Floating Islands Recipe 






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  • You Gotta Eat Here! at Home in Canada's Restaurants

    The most rewarding part of my job is all the great people I get to meet.
    Wait - it's the food.
    And also, all the great people I get to meet.

    I am so lucky to have developed terrific relationships with the restaurant owners we've filmed with over these last three seasons. These folks have become like an extended family to me, which means a lot to me given all the time I'm away from my own. When you come across a good mom-and-pop shop, the family vibe and personal touch really make a difference. The food just tastes better when it's made with love. And some cheese. Also, a little bacon doesn't hurt.

    It's that close family feeling that really makes me fall in love with a restaurant, and there's been no shortage of those experiences for me on You Gotta Eat Here! If you're looking for great food made by even better people, I know plenty of restaurants that are worth a visit. Or five!
    In Vancouver, B.C., during Season One, we visited Neighbours Restaurant on Victoria Drive and almost weren't allowed to leave. When we showed up at this Greek restaurant, the mother couldn't figure out why we would stay in a hotel when they had spare rooms in their house!
    Get the recipe for Neighbour's flakey spanikopita here.

    Whenever we land in Calgary, AB, we have a tradition. First, director Jim Morrison and I drop off our bags at the hotel then immediately hop back in the cab and head straight to Una where we eat all the pizza they have. We eat a lot of pizza. And just like mom would do, chef Steve Smee lets us eat until we're stuffed. He's a great mom. (Does that sound weird?) I feel right at home.

    The relationships I've developed are as unforgettable as the food at these restaurants. In Carstairs, AB, Season Three viewers have already seen us visit Café Radio. The place is run by two brothers, Sheldon and Jason Valleau and their families. Their mom makes all the desserts from scratch and you can't beat the taste of the food or the great people that keep this place running. Oh, and they also make pizza soup. How awesome is that? I'm hoping they'll adopt me.

    Cafe Radio shared their pizza soup recipe with us here.

    Also this season, in Regina, SK, we visit Fresh and Sweet. This restaurant is particularly cool because of the all-women crew who run it. When she's not making delicious brunch, Chef Beata Thompson skates in a roller derby league. Her derby name? Beata Bitchdown. So that's amazing. This woman serves some of the best over-the-top breakfasts around, and will hip check you if you don't finish your bacon and peach pancakes. Just like my mom used to do.
    Fresh and Sweet's banana bread french toast is as delicious as it looks. Get the recipe here.

    Also this year, we visit Quebec City's Casa Calzone. These guys have the best calzones I've ever tasted. Chef Joe Gamper learned the art of the calzone from his dad, who still hides certain recipes from him, including his signature spice blend recipe. All you have to do is try the La Flambé au Cognac and you'll understand why Joe's dad is so protective of the family secrets!
    You gotta try this calzone. Find Chef Joe Gamper's recipe here.

    You can travel across the country in search of the best restaurants, but sometimes all you need to do is look in your own backyard. I had this experience at a cottage near Huntsville, ON. We had spent a week up there and I wanted something other than barbequed burgers. Growing up in an Italian household, I definitely have high standards when it comes to Italian food, and we discovered this restaurant called That Little Place by the Lights that did not disappoint. When we walked in, we were treated to the glorious smell of home made tomato sauce; I knew right then and there that this was the real deal.
    Manny, the owner's son, showed us to our seat. When I asked about the lasagna, he didn't miss a beat. "What part of Italy are you from?" When I told him we're from the South, he looked me up and down and said, "well it won't be as fancy as you're used to, but you'll like it." And he turned and went back to the kitchen. I knew from that moment that I was home. We filmed there during season one and I got to know the family very well: Manny's parents, Annie and Loris, became like my aunt and uncle.

    It's a small spot, so Annie cooks in the basement. When I went downstairs to her modest kitchen, she started ripping into me just like my Zia would. I'll never forget when we wrapped filming at their restaurant and the family insisted we stay for dinner. They put the tables together in one long family-style row and we all felt very at home there. To this day, the whole crew stops by whenever we're in the area.
    Just like Nonna makes! Get Annie's gnocchi with meat sauce recipe here.
    With these family run restaurants, you can feel the passion and personal touch as soon as you walk in the door. And that's the special connection that a great family place has with their customers. You walk in the door hungry and you leave feeling full of love -- and SO MUCH pasta.


    This is an abridged version of a blog post that originally appeared in The Huffington Post Canada. To read John Catucci's full post go here.    

    Find the restaurants from all three seasons on the You Gotta Eat Here! map
    Catch up on delicious full episodes of You Gotta Eat Here!


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  • 3 Ways to Use Leftover Eggs

    leftover egg recipes 

    Lots of fun activities come with Easter. There are the egg hunts we still beg our parents to set up for us, the chocolate-filled baskets we request from our significant others, and the egg-decorating parties we insist our friends attend. But with all the excitement in the air, it can be a little too easy to get carried away. Take the egg-decorating party for example. Do we really expect to paint, stencil, dye and sparkle each one of those three-dozen eggs? Probably not.

    If you find yourself with a few too many leftover eggs from Easter this year, just trust us, it’s a total blessing in disguise. Now’s your chance to try out some amazing egg-centered recipes that we think will become your go-to meals for weeks to come.


    Whether you’re in the mood for something indulgent, healthy or somewhere in between, we’ve gathered three (beware: cheesiness ahead) egg-celent ways to cook with eggs.

     Egg Sandwiches 


    For a delicious, energizing meal after an intense workout, try this Open-Faced Eggs Florentine Recipe

    Opt for an indulgent brunch with this recipe for Eggs Benedict with Peameal Bacon and Scallion Waffles

    Fried Egg Salad 

    Try my Fried Egg Spring Mix Salad recipe for a quick, easy and totally healthy lunch or dinner power meal. 

     Ingredients (serves one) 

    1 cup organic spring mix  

    1-2 large eggs (based on preference) 

    1 tbsp extra virgin olive oil 

    1/2 tbsps lemon juice 

    ½ red bell pepper, sliced 

    1 tsp sesame seeds 

    Coarse black pepper to taste 


    Step One 

    In a small bowl, whisk lemon juice with olive oil, pour over spring mix and red bell pepper and toss until evenly coated.  

    Step Two 

    With a little butter in the pan, fry egg over medium heat until whites are set (about 3 minutes). 

    Step Three 

    Plate coated spring mix and red bell pepper, and top with the fried egg. Sprinkle sesame seeds on top, season with pepper, and serve immediately. 

    renee-headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.  




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  • 10 Awesome Passover Desserts

     Passover Dessert 

    Observing Passover requires a lot of knowledge and willpower when it comes to kosher do's and don'ts. Specific foods are off limits, so flour-filled desserts like classic cookies and cakes are off the table. But don't worryyou can still indulge in many irresistible kosher-for-passover treats!

    Here are the 10 best desserts to serve this holiday:

    1. Anna Olson's Chocolate Truffles 
    2. Gluten-Free Almond Flour Scones with Chocolate Chips 
    3. No-Bake Gluten-Free Pumpkin Pie 
    4. Gluten-Free Choco-Cherry Crunchy Meringue Cookies 
    5. Warm Maple Almond Chiffon Cakes 
    6. Flourless Chocolate Chile Torte 
    7. Peach Frozen Yogurt 
    8. Flourless Mini Chocolate Orange Cakes with Ganache 
    9. Meringue Cups 
    10. Field Berry Sundae 


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  • Live Well With Parkinson's Inc.

    chicken and quinoa 

    Research has shown that for those living with Parkinson's Disease, taking medications used to treat PD (such as l-dopa), in the absence of protein, can more effectively control symptoms of the disease.

    This means that simply by changing how you eat, symptoms can be reduced without increasing pill dosages. This is a major win for Parkinson's patients, as higher doses may increase the risk of side-effects.


    The following low-protein recipes were specifically created with a “protein redistribution diet” in mind. 

    1. Blueberry Pancakes 

    2. Vegetable Medley Stew 

    3. Pina Colada Cupcakes 

    4. Southwestern-Style Chicken and Quinoa 

    The first 3 recipes are low-protein selections that can be eaten at breakfast, lunch or as snacks and will allow l-dopa to maximally treat symptoms. Additionally, all the recipes are delicious, easy to make, and the simple ingredients can be obtained at any grocery store. 

    The 4th recipe, a high-protein dinner, ensures that you continue to eat a balanced diet with the same total daily requirement of protein.


    Live Well With Parkinson’s, Inc. in partnership with the Jeff and Diane Ross Movement Disorders Clinic at the Assistive Technology Clinic and Baycrest Health Sciences, works to integrate healthy lifestyle strategies, including diet and exercise, to optimize function and quality of life in people living with PD and other neurological illnesses. 




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  • Fresh Start: 13 Alternatives to Typical Potato Dishes

     Sweet Potato Gnocchi 

    When you think of potatoes, typically something deep-fried or covered in butter and salt comes to mind. Seeing as it's Fresh Start Month, we decided to come up with traditional potato dish alternatives that pack on the nutritientsnot the pounds!

    So forget about your boring old baked potato and celebrate with these nutritious and delicious recipes!


    1. Lighten up your gnocchi dish by using sweet potato and tofu for the filling. 

     Sweet Potato Gnocci 

    2. Substitute mashed potatoes for light and healthy cauliflower mash. 

    Rosemary Steak and Cauliflower-Mash 

    3. Fry up some celery root instead of diced potatoes (but don't forget the bacon)! 

    Skate Wing with Celery Root Hash, Watercress and Seafood Pan Jus 

    4. Try using root vegetables, like turnips, rutabaga, or jicama as fries. 

    Root Veggie French Fries 

    5. Use baked sweet potatoes, and add complimentary toppings instead of cheese. 

    Twice Baked Sweet Potatoes 

    6. Don't steam your artichokes--scallop them! 

    Scalloped Jerusalem Artichokes 

    7. Plenty of veggies make for tasty chip alternatives... especially kale! 

    Chili Kale Chips 

    8. Spice up the traditional potato pancake, or latkes, with grated sweet potatoes. 

    Sweet Potato Cakes 

    9. Try using beets for a more flavourful and tasty alternative to potato salad. 

    Beet Salad with Honey Horseradish Dressing 

    10. Make the perfect healthy side dish by using vegetables in your gratin. 

    Tian of Provencal Vegetables 

    11. You can still attain a hearty stew using dense root vegetables instead of potatoes. 

    Beef and Roasted Root Vegetable Stew 

    12. Use cauliflower mash for a lighter topping and combine it with learn turkey for a delicious shepherds pie. 

    Turkey and Cauliflower Shepherds Pie 

    13. Any pureed vegetables are great for soups--just make sure to season properly! 

    Pureed Squash, Sweet Potato and Celeriac Soup 




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  • Strawberry Cream Puffs for Easter


    We can all agree that no holiday feast is complete without a great dessert. After indulging in a hearty meal, we’re often in need of a treat that satisfies our sweet tooth, but doesn’t put us over the edge. Well, we have an easy recipe for an Easter dessert your guests are bound to love. Cue the strawberry cream puffs.

    They're light enough that you always have room for one, so these mini bites of heaven are the perfect way to end a great meal (and a day of binge-eating chocolate eggs).

    What could be better on a sunny spring evening than an airy pastry with homemade whipped cream and tangy strawberry jam? And that’s not even the best part: chances are you already have most of the ingredients in your pantry, so they’re totally inexpensive to make.


    What You Need (for pastry): 

    ¼ cup water

    ¼ cup 3.25% homogenized milk 

    ¼ cup unsalted butter

    ½ teaspoon coarse salt

    ½ cup all purpose flour

    2 large eggs

    Icing Sugar

    Strawberry Jam


    What You Need (for vanilla cream): 

    1 ½ cups 35% whipping cream

    2 tablespoons sugar

    ½ teaspoon vanilla extract

     Click through the gallery for steps by clicking 'caption' 






    renee-headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin. 



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  • Zucchini Bread with Pecans from The Hot Plate

     Zucchini Bread 

    Zucchini bread is the perfect high fibre treat because it can be enjoyed for breakfast, as a snack or light dessert. Bake up our recipe that can also be made in a gluten-free variety.

    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour, 10 minutes
    Serves: 12

    1 1/4 cups (300 mL) all-purpose flour
    1 cup (250 mL) whole-wheat flour
    2 tbsp (30 mL) ground flax
    1/2 cup (125 mL) brown sugar
    1 tbsp (15 mL) baking powder
    1 tsp (5 mL) ground cinnamon
    1/2 tsp (2 mL) baking soda
    1/2 tsp (2 mL) salt
    1 cup (250 mL) finely shredded zucchini
    3/4 cup (175 mL) milk
    1/2 cup (125 mL) canola oil
    1 egg
    1/2 cup (125 mL) chopped pecans


    1. Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (2 L) loaf pan; set aside. Stir the all-purpose flour with the whole-wheat flour, ground flax, brown sugar, baking powder, cinnamon, baking soda and salt in a large bowl.
    2. Combine the zucchini, milk, oil and egg in a separate bowl. Stir the wet mixture into the dry mixture until just combined. Gently fold in the pecans. Scrape the batter into the prepared pan.
    3. Bake for 55 to 60 minutes or until a tester comes out clean when inserted into the center. Transfer to a wire rack to cool for 10 minutes. Remove from the pan and cool completely.

     Amanda RivaAmanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.





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  • Fennel and Black Olive Stuffed Leg of Lamb from The Hot Plate

     lamb leg stuffed 

    Fennel and Black Olive Stuffed Leg of Lamb is the perfect dinner option for Easter dinner if you are serving a crowd. Get your butcher to butterfly a leg of lamb or buy a boneless, rolled leg of lamb from the supermarket. Cook up this meaty spring dish for your whole family for a successful Easter dinner.


    Prep Time: 15 minutes

    Cook Time: 1 hour, 10 minutes

    Total Time: 1 hour

    Serves: 6 to 8



    4 lb (1.8 kg) boneless and butterflied leg of lamb

    3 tbsp (45 mL) olive oil, divided

    1 bulb fennel, cored and finely chopped (about 3 1/2 cups)

    1 small onion, finely chopped

    2 cloves garlic, finely chopped

    2 anchovy fillets, finely chopped

    1 tbsp (15 mL) chopped thyme

    1/4 cup (60 mL) white wine

    1/4 cup (60 mL) chicken stock

    1/3 cup (45 mL) black olives, chopped

    1/4 cup (60 mL) chopped dried figs (about 4 to 5 figs)

    1 cup (250 mL) breadcrumbs

    1 tsp (5 mL) each salt and freshly ground pepper

    1 tbsp (15 mL) chopped fennel fronds

    1/4 cup (60 mL) chopped fresh parsley

    1 egg


    1. Preheat the oven to 400°F (200°C).

    2. Heat 2 tbsp (30 mL) olive oil in large skillet over medium heat. Add fennel, onion, garlic, anchovy and chopped thyme, cook for 8 to 10 minutes or until softened. Add wine and cook for 2 minutes or until reduced by half. Add chicken stock, olives and fig. Cook for 5 minutes or until most of the liquid has evaporated. Stir in bread crumbs. Season with 1/4 tsp (1 mL) each salt and pepper. Remove from heat; stir in fennel fronds and parsley. Let cool completely. Stir in egg. (Makes about 4 cups.)

    3. Lay the lamb flat and pat dry with paper towels. Season with 1/4 tsp (1 mL) each the salt and pepper. Pat stuffing evenly over meat. Roll up the lamb tightly and tie with the butcher’s twine.

    4. Rub outside of the lamb with the remaining olive oil and salt and pepper. Roast for 50 minutes or until internal temperature reaches for 145°F (63°C) for medium rare or cook until your preference of doneness. Tent with foil and let rest for 15 minutes before slicing.

    5. Remove string. Slice into thick slices and serve.



    Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 






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  • 10 Healthy Foodie Instagram Accounts

    Instagram is the ultimate tool for inspiration, from fashion and fitness to healthy eating and living. The app is constantly evolving and growing, and has ultimately taken over the photo-sharing world. It's easy to find yourself spending hours on end browsing through this photo-mania.

    So we have tracked down our most beloved and breathtaking Instragram accounts that share good-for-your-belly foods and healthy tips and tricks.

    Click on the image to head to each account. 




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