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25 | O akville B eaver | T hursday,M arch 24,2022 insidehalton.com PENTECOSTAL Tel: 416-892-8123 Fax: 1-866-281-5983 Bishop M. Brissett (Pastor) Email: mjbrisse@yahoo.ca Jesus is lOrd Oakville PenTecOsTal aPOsTOlic cenTre 454 Rebecca St (St. Paul's United Church) Oakville, ON Sunday Service 12:30 - 3PMWorship Service Sunday Evening: 7:30-9PM (Via Zoom Virtual Platform) *Covid-19 Safety Protocols Strictly followed.* NON-DENOMINATION SEVENTH-DAY ADVENTIST Oakville Seventh-day adventiSt ChurCh tel: 289-830-6717 Mark ewen (Senior Pastor) Carl Cunningham (associate Pastor) dean lashington (lead elder) Twitter: @Oakvillesda Email: oakvillechurchsda@gmail.com Saturday (Sabbath) Worship Service: 10am-1pm Wednesday Evening Service: 6:30pm-7:30pm Thursday Evening Service: 6:30pm-7:30pm Zoom id 867 6764 2331 Password: worship Theme: in Jesus nameWe Press On Website Promotion: www.oakvillesdachurch.org DIRECTORY If you'd like to advertise your place of worship in this feature please email Fiona frudder@starmetrolandmedia.com or call 289-293-0691 Worship Master's Grace ChurCh Are you looking for a place to worship the Lord Jesus Christ? We meet at the Meadowvale Community Center every Sunday at 10:00 am. Master's Grace Church, Auditorium 1 & 2 6655 Glen Erin Drive Mississauga, ON All COVID-19 safety protocols followed. Pastor Joseph Thomas Pastor Mini Thomas mastersgracechurch.com www.instagram.com/mgctoronto 416-951-0884 UNITED 1469 Nottinghill Gate, Oakville 905-825-5292 www.glenabbeyunitedchurch.com GLEN ABBEY UNITED CHURCH REV. TED VANCE SUNDAY MARCH 27th COME AND SAFELY WORSHIP IN PERSON Mary Anderson leading worship It's your choice: WORSHIP LIVE AT 10AM! FULL VACCINATION PROOF REQ'D, OR VIEW ON-LINE SERVICE ON YOUTUBE Click on www.glenabbeyunitedchurch.com To help your Church survive the pandemic, please send e-transfers to: donations@glenabbeyunitedchurch.com Thank you and God Bless you! back to the nutrition ba- sics, with some simple tips to start eating healthy. COOK AT HOME MORE One of the easiest ways to make more informed healthy food choices is by preparing your meals at home. Often, takeout meals include added sug- ars and salts which we aren't aware of. By cook- ing for yourself, you are in control of the ingredients you are putting in your body. Nutrition can be a daunting word, and unfor- tunately there are many misconceptions on what a healthy, nutritious diet re- ally looks like. The good news is you don't need to make drastic life changes to make healthier food choices -- just a few small changes can make a big difference! This Nutrition Month (March), I am encourag- ing Milton residents to go Nutritious meals don't mean boring If you are worried that eating healthy home- cooked meals means con- stantly eating the same boring salad over and over, think again! In fact, a huge part of eating nutri- tious healthy meals is making sure you eat a va- riety of whole foods. EAT A VARIETY OF FOODS Follow the 'plate model' by Canada's Food Guide, which encourages half of plate of fruits and vegeta- bles, a quarter of protein- rich foods (with a focus on plant-based proteins such as nuts, seeds, and tofu), and the remaining quar- ter being whole grain foods. Read labels Nutrition facts panel on each food can be helpful in informing your food choices. The first thing you should refer to on it is the serving size. While the serving size can differ be- tween items and is not rep- resentative of what you're eating, it's good to keep in mind as to what nutrition content that you will be consuming in general. You can also look to percent- age daily values (% DV) column within the panel. Five per cent DV or less is a little, whereas 15 per cent DV is a lot. Karolina Otto is an in-store registered dieti- tian working at the Milton and Oakville Real Cana- dian Superstore. She of- fers a variety of person- alized individual and group nutrition services. To book a virtual or in- store appointment, go to www.bookadietitian.ca. SMALL STEPS TOWARD HEALTHY DIET OPINION FOLLOWING THE BASICS IS ALWAYS A GOOD STARTING POINT, WRITES KAROLINA OTTO FIELD GREENS WITH POTATOES, EGGS AND MUSHROOMS Ingredients • 4 room temperature eggs • 2 tbsp of olive oil • 1 cup of halved golden little gems yellow mini potatoes • 1 pkg of shiitake mushrooms, stems discarded, and caps cut in quarters • 1/2 tsp of salt • 1/4 tsp of freshly ground black pepper • 2 tsp of Dijon mustard • 2 tsp of white wine vinegar • 1/4 cups of olive oil • 1 tub of field greens salad mix • 1/2 cup of thinly sliced red onion • 1/4 cup of chopped fresh parsley Instructions 1. Bring small pot of water to a rolling boil. Gently add eggs, reduce heat to medium and boil for 6 minutes. Drain. Cover with cold water and let stand for 2 minutes. Remove eggs from water; set aside. 2. In large non-stick frying pan, heat 2 tbsp oil over medium heat. Add potatoes; cover and cook for 7 to 8 minutes, stirring occasionally, or until browned and cooked through. Add mushrooms; cover and cook for 5 to 6 minutes or until mushrooms release juices and start to brown. Season mixture with 1/4 tsp of the salt and 1/8 tsp of the pepper. 3. In small bowl, whisk together mustard and vinegar. Whisk in 1/4 cup olive oil, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. 4. In large bowl, toss together field greens, red onion, potato-mushroom mixture, and vinaigrette. Transfer to serving platter. Carefully peel eggs; cut in half lengthwise and arrange on top of salad. Serve sprinkled with parsley. KAROLINA OTTO Column