These delicious packages are wrapped in crisp phyllo with a creamy egg, vegetable and cheese filling. They are easy to make and are perfect served with a salad for brunch, lunch or dinner. You can even pop them in the freezer to have on hand to enjoy anytime or pack them for meals on the go.

Join Emily Richards, PHEc as she shows us how to make these tasty Phyllo Egg Strudels.  Each serving has 15g protein, 125 mg calcium, 20 mg magnesium, 59 µg Vitamin K and 0.5 µg vitamin D.

In partnership with Get Cracking.

This is a great recipe that uses pantry staples for a quick and delicious meal. Join Emily Richards, PHEc for a cooking demo where she will show us how to prepare Salmon and Chickpea Patties – one of our most popular recipes using canned salmon with the bones and chickpeas which can be served with a side of sautéed spinach, in bun with your favourite toppings or with a salad.  Each serving has 12 g protein and 150 mg calcium.

In Partnership with Thinkbeef.ca

This quick and easy to prepare Stovetop Beef Curry comes together in no time at all. Made with tender beef, chickpeas and spinach in a savory creamy curry, full of fragrant spices – it will quickly become one of your go-to meals with 40g protein and 250mg calcium per serving.

In Partnership with Danone and Oikos

March is Nutrition Month with the focus on the importance of making informed food choices.

Greek yogurt is so versatile, you can use it in everyday cooking including in pasta dishes like this one. Oikos High Protein Greek Yogurt has calcium and protein to complement the rich roasted flavour of tomatoes and garlic with a bright green kale pesto. A perfect meal to make and enjoy anytime with 450 mg of calcium and 31g of protein per serving.