In this free live cooking class with Emily Richards, Professional Home Economist, she demonstrates how to make the featured recipe – Chicken Cassoulet with 36g of protein and 175mg of calcium per serving.

This is a fabulous meal on a cool fall or winter evening to share with family and friends. Using boneless chicken thighs makes it easy to serve up. Make sure to have your favourite white wine to serve alongside. This is a great meal for a gathering or to cook once and eat twice or three times!

Due to the current COVID situation, more whole birds are available to consumers and knowing that you have options is important when making food decisions when making grocery purchases. Most people buy a whole chicken to roast whole, but portioning out a whole chicken is economical and convenient – you just need the right tools, tips, and some practice!

This cooking demo webinar showcases meal ideas using chicken, an excellent source of protein as well as canola oil, a dietary fat. Fats and oils, in moderation like canola oil help the absorption of fat-soluble vitamins like vitamin D. Watch and learn with Emily Richards, Professional Home Economist on how to cut up a whole chicken and then use the pieces in the featured recipe Chicken and Squash Stroganoff which has 34 g of protein and 150 mg calcium per serving.

In this free live cooking class with Emily Richards, Professional Home Economist demonstrates how to make the featured recipe – General Tao Pork and Noodles – a meal with 34g of protein and 150 mg of calcium per serving.

With a slight kick of heat this gluten free stir fry of rice noodles and pork is flavourful and full of colour with the addition of vegetables. Making your own stir fry sauce helps to control the flavour and heat. Omit the sriracha sauce for a milder version.

Emily demonstrates how to make the featured recipe – Feta and Kale Stuffed Mushrooms – a vegetarian meal with 12g of protein and 225 mg of calcium per serving.

Enjoy these stuffed mushrooms as an appetizer or serve them up as a delicious side or vegetarian main course. For the avid grillers, cook them on your outdoor grill for a smoky addition of flavour.

If you live within the city of Winnipeg, Manitoba register for a virtual cooking class where you will receive a 1-hour interactive instructive cook-along for you to learn new recipes featuring calcium and protein – bone building nutrients.

The first virtual class was on Wednesday October 28 and featured the recipe Stuffed Meatballs with Creamy Polenta. Each serving has 42g protein and calcium 450 mg.

Polenta is ground cornmeal and is creamy and delicious. It is traditionally used throughout Italy and comes together quickly in a variety of dishes. Serving stuffed meatballs over the polenta makes this dish extra special and is a change from the ordinary, spaghetti and meatballs.

Make no bones about it – you need protein in addition to calcium and vitamin D for strong and healthy bones.

Bone is made up of calcium, other minerals and protein, a nutrient that is necessary for building and repairing body tissues, including bones. Protein is an important nutrient for bone health and in the prevention of osteoporosis. It gives bone its strength and flexibility and is also the big component of muscles, which are, of course, crucial for mobility and in preventing falls.

Join Osteoporosis Canada for a cooking webinar showcasing meal ideas using beef, an excellent source of protein. In this Cooking Demo with Emily Richards, you will learn how to make Beef Pineapple Noodles.

You will also hear as Emily answers many of your cooking questions.

During this challenging time, more of us are home and are cooking more meals than ever. But not everyone has the time – or likes spending their time in the kitchen which can be a barrier to individuals getting the nutrients they need for good health, including bone health.

Whether you are cooking for just one or two or a few more – cooking once so you can eat twice is a great strategy to simplify meal prep and save time in the kitchen. Recipes like Dairy Farmers of Manitoba’s Taco Rice Skillet make enough for two or even three meals. Made with Canadian dairy, each serving contains 28 g protein and 368 mg calcium which you need to keep bones strong and healthy.

In this Cooking Demo with Registered Dietitian Nita Sharda you will learn:

– To prepare a recipe that can be made once and used for two or more meals
– Strategies on saving time in the kitchen
– Tips on switching ingredients to suit your taste and budget
– Information on calcium and protein

You will also hear as Nita answers many of your cooking and nutrition questions.