Connect with us

Food & Drink

Table Beer Launch Prompting Important Tables-Side Conversations



It all began with a Facebook post on February 1st 2018. Shoel Davidson used the #BellLetsTalk platform and campaign in displaying immense amount of vulnerability and courage through a social media post sharing his ongoing challenges surrounding mental health, and sharing the compassion and willingness to help others experiencing the same. It was this post which inspired the beginning of Mind The Bar.

Shoel Davidson, Successful Vancouver-based Restaurateur, and hospitality industry veteran of 20+ years, started as a dishwasher, and worked his way through every aspect of the restaurant scene. “I’ve battled with my mental health throughout my life, including struggling with depression & suicide during my teens, depression & anxiety as an adult, as well as often resorting to alcohol as a coping mechanism to deal with my mental health throughout my hospitality career up until a few years ago.”

In 2017, Davidson recalls a series of events in both his personal and professional life which resulted in heightened depression and anxiety levels – leading him to consider taking an extreme measure – his own life. “It was here that I realized I wasn’t okay and that I needed help.” Davidson continues by saying, “I was (and am) very fortunate to have an amazing circle of loved ones, friends and family around me that supported me in this. However I had a lot of difficulty finding the information, resources, and professional help I needed.”

This moment of realization and self-awareness prompted the start of a journey that led him to be inspired to do something about it, and make a difference towards others sharing similar experiences as himself – especially those working in the industry. Davidson also expresses that at this time he was eager to investigate and find “alternatives towards a more positive lifestyle within the industry that didn’t resort or revolve around the normalized substance abuse that persists within it.” 

“I brought the seed of an idea to my business partner, Christina Cottell, which I’ve opened both Gringo Gastown (6 years ago) and Dixie’s BBQ (3 years ago) with. She was incredibly supportive and urged me on.

This led to my starting a conversation among a select few friends and peers within the hospitality industry, many of whom would later become the founding members of Mind The Bar, about my vision and how change might occur.”

“The enthusiasm and synergy around what we were trying to do was truly special, and we quickly built the initial framework of the Foundation as well as short and long-term goals we hoped to achieve” says Davidson. The goal of Mind The Bar is to operate as an intermediary in connecting people wishing to seek support such as through counselling within the mental health sector.

The intent is to “establish a vetted shortlist of mental health professionals who are interested in working with the Foundation, who offer an affordable sliding scale fee, and [whom] ideally have some background or understanding of the hospitality industry.” Fast forward only a few months after the initial brainstorms and discussions had commenced, and the Mind The Bar Foundation was officially recognized under the BC Societies Act in September 2018. Now registered under the BC Societies Act, the Foundation’s intention is to work with and provide information and assistance to everyone within the hospitality industry throughout British Columbia.

“Mental health is something that affects us all, regardless of where we live, and it is therefore our goal to assist in establishing associated division of the Foundation within each district that will be overseen and governed by local representation. Surrey has a massive and proudly diverse hospitality community that we are already beginning to work with at a grassroots level” Davidson explains.  

Russell Breweries staff, Jimmy Darbyshire and Doug Embury, had known Davidson, and his business partner, Cottell for a few years as they had been an account of the brewery with their Gringo restaurant. The Russell Breweries pair heard about the launch of the Mind The Bar project and saw it as an opportunity to help. “Jimmy & Doug were incredibly supportive of the initiative from the beginning & were very eager to get involved however possible” explained Davidson.

“They (Darbyshire and Embury) approached Christina and I shortly after our launch event about creating a beer specifically for raising funds for Mind The Bar. After speaking with the Board of Directors I told them that if they were going to make an officially collaborative beer it would have to be (a) low-ABV/alcohol, to assist with reducing excessive drinking within the hospitality community, (b) inexpensive, because we wanted it to be affordably available to everyone no matter how limited their budget may be, and (c) very drinkable, because we wanted it to be easily enjoyed by everyone. The boys at Russell took these ‘guidelines’ and their MTB Belgian table beer was the end result.”

When asked why they chose this particular beer for the collaboration, Russell Breweries Darbyshire explains how “the “Table Beer” was very fitting as that is where a lot of conversation happens, at the table.

It drove home the idea that we need to talk about the problems our industry is currently facing.” “I think it speaks for itself that they knocked it out of the park on this one, and the sales tell me I’m not wrong” says Davidson about the low alcohol alternative that is helping bring awareness and raising money.

To learn more about the Mind The Bar initiative, check out their website here. Although the website is currently under construction due to the mass amount of information, resources, and hours required to go-live, you can still find information on certain resources and information on how to get involved. Although an official ‘go-live’ date cannot be confirmed at this time, Davidson confirms that they are working as hard as they can in order to launch a functional ‘Phase I’ stage of the website very soon.

The goal is to have the initial launch assist people in better navigating pertinent resources and information such as requesting assistance in finding mental health professionals, and information on the Foundation itself – how to volunteer or become a member. “The website will be constantly evolving as we gather more information, resources, feedback, and as the Foundation and mental health awareness within the hospitality industry grows” explains Davidson.

What’s most amazing about the evolution of this Foundation in such a short time is that all of the “the recognition and reputation surrounding Mind The Bar has spread solely by word of mouth. Initially, within the immediate Vancouver hospitality community following our launch in June 2018, then gaining international attention after our first place win in the 2018 Tahona Society’s Collective Spirit Competition” recalls Davidson.

In addition, Davidson adds that the amount of popularity and support the Mind The Bar Foundation has received has “a lot to do with the overall and increasing readiness of the hospitality industry, and society in general is to acknowledge the subject of mental health, and the desire to breakdown the stigma surrounding it.”

“When we first began speaking about some of the struggles we expected to encounter introducing Mind The Bar to the Vancouver and BC based hospitality industry, we believed it would take us at least a few years to convince our peers and the greater restaurant community that not only was there an egregious problem with mental health, addiction and workplace harassment within our industry but that it was long overdue to change the mentality and perspective around it.

What we discovered is not only were we wrong about how many were ready to listen and get involved in making a positive change but the amount of praise we received for ‘finally’ doing something about it” says Davidson. Russell Brewery began with two brothers in 1995, back when craft breweries were next to none. As one of the original 10 craft breweries in BC, they put Surrey on the map as being an early leader in the craft brewery scene.

Now, Russell Brewery has not only successfully passed the test of time over two decades, but has continued to grow and prosper amongst the 200+ breweries province-wide! They even underwent a rebrand over the past two years and freshened up and diversified not only their branding, but their beer offerings as well! “We have since traded hands a few times [since launching in 1995], but our mission is still the same – to offer innovative and exciting Craft Beer to this ever-evolving market” says Darbyshire.

“Although presently, Mind The Bar official membership is still limited to its original founding members, we have dozens of individuals who have been volunteering their time and assisting us with numerous facets of the Foundation as we continue to build the initial framework necessary to best utilize the skills and enthusiasm of new membership. Something we will be doing within the immediate next few weeks is the preparation for our upcoming AGM” says Davidson.

Davidson continues, “There’s still a long road ahead but something I’m most excited about it this next chapter when we can finally open the doors to new members.”

As for the Russell Brewery beer collaboration – you may be wondering, will this beer be continuously sold or is it a campaign with a closed-frame of time? Darbyshire says “We would love this to be an ongoing campaign. I think there is lots of opportunity to build on what we have already started.” And with an additional $6,000+ aimed to fundraise through the collaboration prior to year-end, time to buy to support an amazing cause! Partial proceeds from each 4-pack and keg sold will be donated directly to Mind The Bar Canada. For a list of the 300+ locations currently carrying the beer (to consume on tap or to purchase), check out the list here.

To follow Russell Brewing Company, check them out on their affiliated pages:

Facebook | Twitter | Instagram

Robyn is a status-quo disruptor, an old-soul, and has a serious passion towards continuous learning driven by a curiosity for the unknown. A creative and equally analytical thinker with experience in leadership, project management and marketing strategy. When she’s not working you can find her in the kitchen, searching for new music, or meandering local thrift stores, antique stores, or flea markets for a unique find.

Continue Reading

Food & Drink

Cozy Eggnog-Inspired Recipes From Top Chefs Across Canada.



Delicious eggnog recipes for the holidays

With the holidays just around the corner, Egg Farmers of Canada is encouraging Canadians to slow down and make the most of the extra time at home, taking the opportunity to spend quality time with loved ones, carry out seasonal traditions, and prepare delicious recipes with Canada’s favourite fresh, local ingredient: eggs.

To help Canadians create warm moments of joy in their homes this winter, EFC’s chef ambassadors have prepared the following recipes that offer new twists on a seasonal classic.

Check out these fun recipes below!

Spiced Rum Chocolate Caramel Eggnog

By Chef Lynn Crawford
Serves: 8
Prep Time: 10 minutes
Cook Time: 10 minutes

What better way to warm up this winter than with a festive drink in hand! Keep cozy this holiday season with this sweet and spicy spin on this classic holiday cocktail.


2 cups (500 mL) whole milk
½ tsp (2.5 mL) ground cinnamon, plus more for garnish
¼ tsp (1.25 mL) ground nutmeg
1 tsp (5 mL) pure vanilla extract
6 large egg yolks
½ cup (125 mL) granulated sugar
1 cup (250 mL) dark chocolate chips
1 cup (250 mL) heavy cream
½ cup (125 mL) spiced rum (optional)
¼ cup (60 mL) caramel sauce, store-bought or see recipe below
Whipped cream, for serving


Step 1
In a heavy bottom saucepan, whisk together the butter, cream, brown sugar and molasses on medium-high heat.
Step 2
Let the mixture come to a boil and let it bubble for 2-3 minutes, stirring constantly.
Step 3
Remove the mixture from the heat and stir in the vanilla.

Eggnog Panna Cotta with Rum Soaked Raisins and Pecans

By Chef Dale MacKay
Serves: 8
Prep time: 5 minutes
Cook time: 20 minutes
Set time: 4 hours and 30 minutes


6 egg yolks
¾ cup (175 mL) sugar
8 sheet – gelatin (16 g)
2 cups (500 mL) milk
1 cup (250 mL) cream
¼ tsp (1.25 mL) ground nutmeg
⅛ tsp (0.75 mL) ground cinnamon
Pinch of salt
¼ tsp (1.25 mL) vanilla extract


Step 1
Place yolks and sugar into a stand mixer with whisk attachment whipping on high for about 1 minute until yolks are
Step 2
Place a gelatin sheet in cold water to bloom.
Step 3
Place milk, cream, nutmeg, cinnamon, salt and vanilla into a pot and bring to a simmer on low. Add a big spoon of the
hot milk mixture to your egg mixture, to temper them as you don’t want to cook the eggs. Once most of the milk has
been added to the eggs, pour the mixture back into the pot and place it on medium heat. Whisk constantly for a few
minutes until it reaches 160 °F (70 °C). If you don’t have a thermometer, cook until the mixture is slightly thickened.
Next, add your bloomed gelatin and whisk until it’s dissolved.
Step 4
Pour mixture into 8 glass jars or ramekins of your choice. Place in the fridge to set for at least 4 hours.

Raisin and Pecan Garnish


¼ cup (60 mL) rum
⅓ cup (75 mL) raisins
⅓ cup (74 mL) pecan nuts, roughly chopped
1 tbsp (15 mL) sugar
2 tbsp (30 mL) water


Step 1
Place all garnish ingredients into a small pot and bring it to a simmer for about 1 minute.
Step 2
Place in a container with a lid and let it stand for about 30 minutes to let the raisins absorb the rum.
Step 3
Garnish the top of each panna cotta with your raisin and pecan mix and serve chilled.

Eggnog Tiramisu

By ChefCraig Flinn
Serves: 8-10
Prep Time: 15 minutes
Chill time: Minimum of 3 hours

Celebrate this holiday season with a festive twist on a creamy and delicious classic. This eggnog tiramisu not only tastes delicious, butvisually stuns with its intricate layers


10 egg yolks
1 cup (250 mL)
sugar6 tbsp (89 mL)
rum (clear, spiced, or dark is fine)
2 tsp (10 mL) pure vanilla extract
¼ tsp (1.3 mL) freshly grated nutmeg
1 ½ (355 mL) cups 35%
2 cups (1 500 mL tub) of mascarpone cheese (at room temperature)
1 ½ cups (355 mL) espresso or very strong brewed coffee
40 ladyfinger biscuits
4 ounces white chocolate


Step 1
Start by making what the Italians call a zabaglione(or sabayonin France) –a close cousin of eggnog. Place the egg yolks, sugar, rum, vanilla, and nutmeg in a bowl and set it over a pot of gently simmering water, ensuring that the bottom of the bowl does not touch the water.
Begin whisking the egg mixture continuously for several minutes until it begins to thicken and lighten in colour. This should take about 7 or 8 minutes. When complete, set aside to cool slightly.
Step 2
Whisk the cream to stiff peaks using a stand mixer, electric handheld mixer, or simply a whisk.
Step 3
Whisk the mascarpone for about a minute to lighten it. This is much easier when the mascarpone is at room temperature.
Step 4
To assemble the tiramisu, choose a rectangular casserole dish about 9 inchx 14 inch(22.5 cm x 35 cm) and begin by dipping each ladyfinger quickly into the espresso or brewed coffee. Cover the bottom of the dish with the first 20 biscuits.

Fold the zabaglione into the mascarpone cheese first, then gently fold in the whipped cream. Try to keep the mixture as light as possible while not overworking it.
Spread half of this mixture evenly over the ladyfingers, then repeat this and create a second layer with the remaining biscuits and cheese mixture.Using a box grater or Microplanetool, finely grate the white chocolate over the top of the cream.
Step 5
Refrigerate the tiramisu until ready to serve. Allowing it to set for several hours or even overnight is ideal.

Eggnog & Caramel Holiday Pancakes

By Chef Matt Basile
Serves: 4-6
Prep Time: 2 hours
Cook Time: 20-30 minutes

Take the time to make this decadent eggnog and caramel pancake recipe, complete with homemade eggnog and caramel sauce. Perfect for a homey holiday brunch.


2 cups (500 mL) milk
1 cup (250 mL) heavy cream
¼ tsp (1.25 mL) vanilla
¼ tsp (1.25 mL) nutmeg
½ tsp (2.5 mL) cinnamon
6 egg yolks
½ cup (125 mL ) white sugar


Step 1
In a saucepan over medium heat, combine the milk, cream, vanilla, nutmeg and cinnamon. Meanwhile, in a large bowl, combine the white sugar and egg yolks whisking until thick. Once the temperature of the milk/cream mixture reaches a simmering bubble, add large ladles of hot milk to the sugar-yolk mixture, tempering the ingredients while whisking feverishly. Continue to add milk until it has all been combined into the bowl.
Step 2
Return the mixture to the saucepan on a low simmering heat and allow it to reach 160 °F (70°C) and thicken up.
Step 3
Remove from the heat and place in a container, covered with plastic wrap in the fridge until cool. The eggnog should be much thicker once cooled.

Caramel sauce


1 cup (250 mL) brown sugar
6 tbsp (90 mL) butter
½ cup (125 mL) heavy cream


Step 1
Add the sugar to a heavy bottom or non-stick pan and whisk until melted. Once melted, add butter, whisking until it is
fully melted.
Step 2
Remove the melted butter and sugar mixture from the heat immediately and slowly add the cream whisking until
absorbed. If there are any sugar clumps, run the caramel sauce through a sieve or strainer and discard clumps.
Step 3
Let cool to room temperature.

Pancake recipe


2 cups (500 mL) homemade eggnog
2 cups (500 mL) whole milk
5 tbsp (75 mL) melted butter
1 tsp (5 mL) vanilla extract
3 cups (750 mL) all purpose flour
¼ cup (60 mL) white sugar
1 tbsp (15 mL) baking powder
1 ½ tsp (7.5 mL) baking soda
½ tsp (2.5 mL) salt
½ tsp (2.5 mL) cinnamon
12 chocolate hazelnut holiday candies (8 crumbled 4 not crumbled) for topping (optional)
Homemade caramel sauce for topping (optional)


Step 1
In a large bowl, combine all the wet ingredients and whisk until smooth.
Step 2
In another large bowl, combine dry ingredients whisking until fully combined.
Step 3
Add the wet ingredients to the dry ingredients whisking as you pour. Once you have your batter, preheat a flat top pancake griddle or non-stick pan, and cover with cooking spray or melted butter.
Step 4
Use a 4 oz (120 mL) ladle to scoop 4-5 pancakes onto a flat top pancake griddle or do it in smaller batches if you are using the non-stick pan. Allow the pancakes to cook fully on one side before flipping. You should start to see bubbles start to pop through the batter indicating that heat is penetrating through to the middle of the pancake. Flip and finish on the reverse side.
Step 5
Stack the pancakes and top with the crumbled chocolate. Use a spoon to drizzle warm homemade caramel sauce all over all sides of the pancake, then top with the final full chocolate. Serve while warm.

Decadent Maple Eggnog Custards

By Chef Paul Lillakas
Serves: 6
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Chill time: 8 hours

Slow down this holiday season and reward yourself and those you love with a Canadian twist on a traditional custard treat.


10 egg yolks
⅓ cup (75 mL) granulated sugar
1 tsp (5 mL) vanilla extract
¼ tsp (1.25 mL) sea salt
¼ tsp (1.25 mL) nutmeg
¼ tsp (1.25 mL) cinnamon
2 cups (500 mL) whipping cream
6 tbsp (90 mL) maple syrup

Special Equipment

64 oz (120 g) cleaned Mason jars with lids


Step 1
Preheat oven to 300°F (150 °C) and place 6 4oz (120 g) Mason jars into a deep (minimum 4 inches) roasting pan or casserole dish. Set the pan or dish onto a sheet pan for easy handling.
Step 2
In a large bowl, whisk together egg yolks, sugar, vanilla, salt, nutmeg and cinnamon then add whipping cream and whisk to combine. Next, strain the mixture through a fine-mesh sieve.
Step 3
Divide the mixture evenly amongst Mason jars. Top the jars with lids and screw the lids closed until finger-tight (just until you feel resistance from the ring). This will allow air bubbles to escape during cooking.
Step 4
In a large pot over high heat, bring 4L (17 cups) of water to a simmer – just until bubbles begin to form on the bottom of the pot. Then, pour the simmering water over the Mason jars until they are covered completely and carefully place them in the oven to bake for 30 minutes. Turn off the oven after 30 minutes but leave your Mason jars in the oven for 30 minutes more with the door closed.
Then, remove jars from the water and let cool for 1 hour. Place them in the refrigerator and chill for 8 hours or overnight. To serve, remove the lids and top each custard with 1 tbsp (15 mL) of maple syrup.

Continue Reading

Food & Drink

Stanley Park Brewing Launches Holiday Gift Sets For The Beer Lover In Your Life



While this holiday season may not be like any other, that doesn’t mean we can’t safely enjoy our holiday favourites. This year, instead of finding the best brews to take to your next holiday party, Stanley Park Brewing is put together three holiday gift sets for you to send to your friends and family.

There is something for all the beer lovers in your life, from unique stocking fillers to something to impress aficionados – they’ve got you covered this holiday season!


The Beer Tasting Set is ideal for colleagues and teachers, as a great stocking stuffer or as a Secret Santa gift for the beer lover in your life.

The kit includes:

  • A set of Stanley Park Brewing Engraved Wooden Coaster (x2)
  • Option of 1 or 2 Stanley Park PARK BEER Branded Tulip Glasses
  • Option of 2 or 4 PARK BEERS (Brewed and canned at the Stanley Park Brewing Brewpub)
  • The base kit is affordably priced at $25. What was the Secret Santa budget again?


It is the season to Layer Up! This gift pack is ideal for the more practical beer lovers, those always ready for an adventure, or those looking for a fun date night

The kit includes:

  • Stanley Park Brewing Thick Cotton Canvas Boat Tote with Front Pocket
  • Option of 1 or 2 Grey Stanley Park Brewing Toque
  • Option of 1 or 2 Stanley Park Brewing Stainless Steel Cup
  • 6 Pack of Layer Up Winter Wheat Ale
  • Salted Caramel Chocolates from local Vancouver chocolatier Beta 5

The base kit is priced at $65


The ultimate gift set for beer enthusiasts. We’ve put together a unique selection of glassware and PARK BEER for the holidays, along with a cheeseboard set and expert knowledge from Janet Fletcher’s ‘Cheese & Beer’ book.

The kit includes:

  • A copy of ‘Cheese & Beer’ signed by author Janet Fletcher
  • PARK BEER branded glassware set, 4x glasses for various beer styles.
  • A selection of 8 PARK BEER – Brewed & canned at the Stanley Park
  • Brewing Brewpub.
  • Oak cheeseboard with cheese knives.
  • This kit is priced at $135

These packages also include free local delivery with orders over $35 and the option to be shipped via Canada Post (shipping calculated at checkout).

To order yours, please visit:

Continue Reading

Food & Drink

Tips For Planning A Smaller, Socially Distanced Holiday Meal This Season



Strict social gathering measures have left many Canadians looking for ways to reinvent traditional holiday meals for a much smaller crowd this season. Kristy Yee, registered dietitian at Surrey’s Your Independent Grocer shared some tips for us to get creative, while staying safe, with annual holiday meals, including:

Start a new tradition

A smaller crowd means fewer picky eaters, so try cooking something new this year! Scale back from a whole turkey to turkey breasts stuffed with cranberry stuffing or go meatless by incorporating vegan protein such as PC Plant Based Chicken Breasts.

Go miniature with single servings

Reduce food waste by scaling back on larger portions. Instead of cooking a large dessert, try mini individual serving sizes such as no-bake vegan cheesecakes. (Bonus: they are super cute, and kids will love them!)

Consolidate side dishes into one or two casseroles

Try all-in-one side dishes to balance out your meals, this also means less dishes to wash and more time to enjoy with family. Switch up your usual mashed potatoes and try adding pre-biotic and fibrous veggies, such as leeks, to thinly sliced potatoes and cheese.

Reinvent your leftovers

Instead of eating the same leftovers every day, get creative and turn them into new meals. Try making a breakfast skillet with leftover potatoes and veggies.

Travel the world from home

Just because holiday trips were cancelled this year, doesn’t mean you can’t explore the best part of all trips – food! Try incorporating international flavours such as Thai, Indian or Italian.

Continue Reading

Food & Drink

3 Delicious Weight Loss Shakes You Have to Try



Are you keeping up with your new year’s resolutions? How about your weight loss goals?

Foods that help with weight loss used to be so boring. Salads, salads, and more salads… enough with the lettuce, I say! It’s tough to meet your goals when you get bored. To lose weight successfully you need to mix up your routine now and then.

Smoothies and shakes are a delicious and nutritious alternative to the boring healthy staples. And they’re taking the weight loss industry by storm. Weight loss shakes are the perfect way to a change up your oatmeal breakfast, lunch salad, or a healthy snack.

They’re packed with fruit, veggies, and vitamins and they’re quick and easy to make. They even taste good enough to give to your kids. Seriously, kids love these shakes!

Getting your family in on your weight loss goals is a great way to keep up good momentum. Ready to tackle your weight loss goals the yummy way? Read on for 3 awesome and delicious recipes.

3 Must Try Weight Loss Shakes

Mango Surprise!

Are you a mango lover? This is the perfect summer refresher or even the slice of sunshine you need on a gloomy day.

Blend these ingredients until smooth, pour yourself a glass, garnish if desired, and enjoy!

  • 1/4 c. mango cubes
  • 1/4 c. mashed ripe avocado
  • 1/2 c. mango juice
  • 1/4 c. fat-free vanilla yogurt
  • 1 Tbsp. fresh squeezed lime juice
  • 1 Tbsp. sugar
  • 6 ice cubes

Surprise! It’s delicious.

Spinach Flax Protein Shake

This recipe from The Blonde Buckeye is the best way to get a healthy dose of veggies in your day.

Tired of spinach salads? This is the best alternative.

And with a little added fruit and protein powder, this recipe is perfect if you’re just not the spinach type. Don’t forget, spinach is high in fiber, protein, vitamins A, C, E, K, and B6, and much more. It’s a weight loss essential.

  • 1 c. unsweetened almond milk (or any kind)
  • 1 large handful organic baby spinach, washed
  • 1/4 c. frozen mango chunks
  • 1/4 c. frozen pineapple
  • 1/2 of a banana, fresh or frozen
  • 1 Tbsp. flax meal (optional)
  • 1 Tbsp. chia seeds (optional)
  • 1 scoop of vanilla protein powder (optional)

Combine these ingredients until smooth and enjoy!

Chocolate Raspberry Smoothie

Looking for the perfect healthy dessert option? Order up! This will knock your socks off.

I always say: if you’re gonna have dessert you might as well fill it with fiber.

Raspberry is an excellent weight loss tool. They’re low in calories and packed with healthy fiber, making you feel fuller longer.

And the chocolate is just amazing.

You can’t go wrong with this smoothie.

  • 1/2 c. skim or soy milk
  • 6 oz. vanilla yogurt
  • 1/4 c. chocolate chips
  • 1 c. fresh raspberries
  • A handful of ice or an extra 1 c. frozen raspberries

Blend until smooth and enjoy your high-fiber chocolaty dessert!

Wight loss can be hard but it can still be delicious! Use these weight loss shakes to treat yourself once in a while and help keep yourself on track for your goals.


Continue Reading

Food & Drink

Treats Can Be Good for You! 5 Health Benefits of Frozen Yogurt



If there’s one food people can agree on loving, it’s frozen yogurt.

Frozen yogurt (more affectionately known as froyo) is more than just delicious. It’s an easily customizable dessert that comes in a variety of flavors. Some people love it for its taste, but there are more that love it for its health benefits.

There’s no denying that if you’re looking for a healthy dessert that froyo beats out ice cream. But have you ever thought about why?

Once you read this post you’ll know about the variety of health benefits it has to offer.


Tired of drinking milk to get calcium? Treat yourself with some frozen yogurt!

Froyo has an average of 178 milligrams of calcium per half-cup serving, it’s clearly an excellent source of calcium.

Calcium is well known for its positive effects on bones and teeth, but it does much more than keep them strong.

Calcium intake can help reduce the growth of excess cells in the colon, which in turn could help prevent cancer. Diets high in calcium can also aid in weight loss and help prevent obesity.

Low calories

If you’re counting calories it can seem like every day is a struggle to eat within your limits.

If you have a sweet tooth you’re limited to only so many options. Luckily dessert fans can rejoice, frozen yogurt is here to save the day.

Frozen yogurt itself is a very low-calorie food, even when it’s flavored. If you’re careful with your toppings and serving size, you can have a nice low-calorie dessert if you choose to eat frozen yogurt.

Improve digestive health

Do you feel like you’re sensitive to dairy? Do you miss enjoying frozen desserts?

Frozen yogurt could be the dessert option that you’re looking for.

Frozen yogurt is full of probiotics. Probiotics are live bacteria and yeasts that are good for the human body, and froyo is full of the two helpful organisms Lactobacillus bulgaricus and Streptococcus thermophilous.

Those two probiotics can help break down lactose and be easier on the stomachs of people with dairy sensitivities. The helpful bacteria can also help balance the amount of microflora in the gut.

If you look for frozen yogurt that has the live and active culture’s seal, you’ll have a dessert that’s great for digestive health.

Froyo has tons of protein

Cookies, cake, and other desserts may be tasty but they don’t have much nutritional content. Traditional desserts are full of sugars and carbs, but frozen yogurt is full of protein.

Protein filled snacks can help you feel more satisfied. Frozen yogurt can be the perfect snack for people that need to feel full.

There’s a lot of protein in a half cup of frozen yogurt, more than enough to justify this sweet treat every once in awhile.

Low fat

Satisfying snacks that are also low in fat can be hard to come by.

On top of all the health benefits, froyo has to offer, its low-fat content may be the best.

Ice cream can be very fattening, but frozen yogurt has almost half the fat of ice cream. If you want to make sure that you’re keeping your fat content low, you can stick to non-fat flavors.

What health benefits of frozen yogurt do you like the best? Let us know about it in the comments section!

Continue Reading

Latest Events


04nov(nov 4)9:00 am09dec(dec 9)12:00 amTELUS Live Local? Give Local (WIN $500 - Contest Supporting Local Business)(november 4) 9:00 am - (december 9) 12:00 am Location: British Columbia Cost: free

04dec(dec 4)9:00 pm05(dec 5)7:00 amYUnite Outside9:00 pm - 7:00 am (5) Location: Surrey, Langley, Abbotsford, Mission, North Vancouver Cost: Free

11dec7:00 pm8:00 pmFull Fall Lineup - Surrey Civic Theatres Digital Stage7:00 pm - 8:00 pm Surrey Civic Theatres Cost: Free

11dec7:00 pm8:30 pmTom Jackson's The Huron Carole7:00 pm - 8:30 pm Location: Virtual Event Cost: $15.00 –all ages show tickets $25.00 –all ages show with VIP Zoom Reception


Copyright © 2019. All Rights Reserved.

Designed by Binary Souls.