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www.insideHALTON.com | OAKVILLE BEAVER | Thursday, September 11, 2014 | 34 Five tips for quick and healthy school lunches (NC) You're out of bread, can't find a water bottle and the school bus will arrive in four minutes. Is this a familiar scenario in your house? If making your child's lunch seems stressful, here are five tips to ensure their lunchbox is filled with healthy, quick options. Think about balance: Use a lunch container with divided compartments, so you remember to add the four food groups: · Vegetables and Fruit: such as carrots, grapes and watermelon · Grain Products: such as whole grain bread, corn bread and bulgur · Milk and alternatives: such as cheese, milk and yogurt · Meat and alternatives: such as tofu, eggs and chicken Stock convenient items: You can still include whole grains without preparing ingredients from scratch. Use whole grain breads, wraps and crackers to get Canada's Food Guide's recommended Grain Products at lunchtime. Choose foods that list 100 per cent whole grain as the first ingredient. Use the freezer: Stock your freezer with items that can be defrosted for quick lunches: · Quick-to-cook vegetables like peas as great additions to grainbased salads. · Whole grain breads for quick sandwiches and wraps. · Sliced peaches, pineapple or mango for fruit salad or kebabs. · Convenience tip: you can prepare and freeze soy butter and jam sandwiches, which can be slipped into lunch bags as-is ­ they will defrost by lunch! Organize a snack drawer: For easy snacks, pre-fill containers with trail mix made with soy nuts, raisins and whole grain cereals. You can also have a snack drawer in the fridge, filled with ready-to-go Greek yogurt, cheese strings or hummus cups. Have a "go-to" lunch: When supplies Advertorial P R E S E N T E D BY T H E C A N A D I A N C E L I AC A S S O C I AT I O N Reach Your Future Customers at Canada's Gluten-Free Market South-Central Ontario in Support of the Canadian Celiac Association! Sunday October 26, 2014 Royal Botanical Gardens, Burlington Join us at Canada's Gluten-Free Market and get your products in front of hundreds of qualified consumers, looking to be educated on your gluten-free products. We are proud to partner with the CCA to help improve the quality of life for thousands of Canadians who are affected by gluten. · · · Premier Publications & Shows is one of the top consumer show producers in Canada Leading edge marketing through Toronto Star and Metroland Media newspapers Powerful and targeted marketing campaign valued at over $150,000 are low, don't stress. Have a staple lunch in mind ­ one that's made from on-hand ingredients. A great go-to lunch is whole grain crackers, cheese cubes and soy butter, artfully arranged in paper muffin cups in a square container. With some fruit on the side, lunch is ready. To learn more about the goodness of grains, visit www.goodineverygrain.ca or www.healthygrainsinstitute.ca. Slow-cooked dish with a je ne sais quoi 1 pouch (42 g) Club House Slow Cookers Beef Stew Seasoning Mix 2 tsps (10 ml) McCormick Gourmet Smoked Paprika (optional) Method Place stewing beef and vegetables in slow cooker. In bowl, combine water, wine, seasoning mix and smoked paprika (if using). Pour over vegetables and meat. Toss to coat well. Cover. Cook 8 hours on LOW or 4 hours on HIGH. For best results, do not remove cover during cooking. Stir before serving. Exhibit space is limited contact us today! cwong@metroland.com, 905-842-6591 ext 278 CanadasGlutenFreeMarket GlutenFreeMrkt www.canadasglutenfreemarket.com NOW OPEN! Sushi platter Grilled Black Cod 905.849.8989 (Closed Mondays) 143 Church St. (NC) Cheat your way into preparing this savoury and hearty French classic with the help of a slow-cooker. Keep people guessing how many hours you've spent in the GlutenFreeMrkt kitchen, slowly braising your meat so that it is brought to this tender, melt-in-the-mouth perfection. Your guests will be none the wiser. Bon appétit! Beef Bourguignon Servings: 8 Ingredients JAPANESE RESTAURANT 2 lbs (1000 g) lean, boneless stewing beef, cut into 1 inch (2 cm) cubes 1 lb (500 g) mini poEnjoy Chef Mo Aoki's exciting new dishes! tatoes 4 cups (1 L) quartered MUST mushrooms (about 3/4 TRY! lb/350 g) 2 cups (500 ml) sliced onions 1 cup (250 ml) water Sashimi à la carte Braised Pork Belly Ramen 2 cups (500 ml) dry 360 Dundas St. (Closed Wednesdays) 905.257.7747 red wine A DIVISION OF