Arvinda’s Indian Spice Blends Help Me Cook Like Raj’s Mom!

You know an Indian spice blend company is the real deal when their masalas taste like Raj's mom's home cooking!

You know an Indian spice blend company is the real deal when their masalas taste like Raj’s mom’s home cooking!

Raj’s mom, who is from Kerala, India, makes the most delicious Indian dishes (dahls, sambars, curries, etc.). She always cooks with the perfect combination of spices. Indian cuisine involves such intricate blends of complementary spices (also known as masalas) and I am slowly learning about all the different kinds of masalas from her. To Raj’s mom, knowing which spices go well together and in what ratios is second nature (no measuring is necessary). Since my Indian culinary skills are nowhere near her level, I am always on the lookout for ready-made Indian spice blends with flavour profiles that remind me of Raj’s mom’s home cooking. Thanks to the CHFA East trade show this year, I discovered Arvinda’s awesome Indian spice blends, which allow me to cook like Raj’s mom effortlessly! Yes, this line of Indian spice blends tastes that authentic.

Arvinda's Butter Chicken Masala, Tandoori Masala, and Curry Masala are my favourites!

Arvinda’s Butter Chicken Masala, Tandoori Masala, and Curry Masala are my favourites!

This past Thursday on World Vegetarian Day (October 1st), I was craving butter chicken for dinner, but I wanted to satisfy that craving with something vegetarian, healthy, and quick. Thankfully, I had some Arvinda’s Butter Chicken Masala to make myself a deliciously satisfying “Butter Cauli-Kale”. This yummy and hearty vegetarian alternative to butter chicken satisfied my craving and I think Raj’s mom would have approved! This dish was so good that I have already remade it two more times since Thursday! Since it is Vegetarian Awareness Month, I thought I should share this tasty and nutritious vegetarian recipe. It is so quick and easy too thanks to Arvinda’s Butter Chicken Masala.

This vegetarian dish does not look like butter chicken, but it is much more nutritious with the same spice and flavour profile as that of butter chicken!

This vegetarian dish does not look like butter chicken, but it is much more nutritious with the same spice and flavour profile as that of butter chicken! It definitely satisfied my craving for butter chicken!

Butter Cauli-Kale (Vegetarian Alternative to Butter Chicken)

Ingredients:

  • 2 1/2 tablespoons Arvinda’s Butter Chicken Masala
  • 1 teaspoon unrefined virgin coconut oil
  • 1 medium onion, diced
  • 1 tomato, puréed
  • 1/4 cup low-sodium vegetable broth
  • 1 small head cauliflower or 1/2 head large cauliflower, chopped into bite-sized chunks
  • 5 kale leaves, de-stemmed and coarsely chopped
  • 1/2 to 1 teaspoon fine sea salt (or to taste)
  • 1 teaspoon coconut sugar (or to taste)
  • 1 tablespoon 100% all natural and smooth cashew butter (unsweetened and unsalted)
  1. In a frying pan (that is large enough to fit all the vegetables) over medium heat, sauté the diced onion in the coconut oil until soft and translucent.
  2. Add in the puréed tomato and Arvinda’s Butter Chicken Masala. Continue cooking and stirring the mixture until most of the moisture has evaporated and the consistency becomes thick like tomato paste.
  3. Mix in the low-sodium vegetable broth, chopped cauliflower, chopped kale, fine sea salt, and coconut sugar. Reduce heat to low, cover the pan with a lid, and let everything simmer for 10-15 minutes or until the vegetables have cooked to desired tenderness. If you prefer a drier consistency with little to no sauce like I do, let everything simmer without a lid and stir often to ensure nothing sticks to the pan.
  4. Turn off the stove and mix in the cashew butter. Serve and enjoy!
Happy Vegetarian Awareness Month!

Happy Vegetarian Awareness Month!

If you get cravings for Indian food and want to satisfy those cravings with delicious and nutritious food, I highly recommend alway having your favourite Arvinda’s spice blends on hand! I am still slowly learning about Indian cooking from Raj’s mom, but for those times when I am in a hurry, there are always ready-made spice blends in my pantry!

XOXO,

Addy

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The Cheapest Way to Eat Organic!

Raj and I try to eat organic as much as we can all year round and not just during "Organic Week", because organic foods just taste better.

Raj and I try to eat organic as much as we can all year round and not just during “Organic Week”, because organic foods just taste better.

If I had a dollar for every time someone told me that eating organic is too expensive, my phone bill would be covered every month. Since it is “Organic Week” (September 19-27, 2015) here in Canada, I thought I would share my secret on the cheapest way to eat organic. After sharing this secret with Raj, the both of us now eat fresh organic foods more frequently and when we do, the organic foods are always much cheaper than their inorganic counterparts. So what is the secret? Shop in the clearance produce section!

The clearance produce section section at Raj's local Fortinos was full of still beautiful organic fruits and vegetables for over 50% off!

The clearance produce section section at Raj’s local Fortinos was full of still beautiful organic fruits and vegetables for over 50% off!

Sure, shopping in the clearance produce section has drawbacks such as having little to no organic produce at times (unless you live in a big city like I do where there are many large supermarkets nearby with large clearance produce sections), giving up meal planning for improvisational cooking (you never know what you are going to find in the clearance section), and grocery shopping on a daily basis (clearance produce usually lasts no longer than a day). However, if you can accommodate these drawbacks into your lifestyle without any issue, then the advantages will far outweigh the disadvantages. Not only will you save money, but you will also be eating more nutrient-dense produce, reducing your exposure to toxins (i.e. pesticides, herbicides, fertilizers, etc.), supporting sustainable farming, and leading a more eco-friendly lifestyle.

I found two gorgeous heads of organic romaine lettuce for $0.99 (along with several organic eggplants for the same price)!

I found two gorgeous heads of organic romaine lettuce for $0.99 (along with several organic eggplants for the same price)!

In terms of savings, markdowns are typically at least 50% off. For instance, at Raj’s local Fortinos yesterday, we found two beautiful heads of organic romaine lettuce for $0.99 and a bunch of organic eggplant for $0.99 as well. What a bargain!

For under $5, we made plenty of organic vegan taco lettuce wraps to feed four hungry adults! They were absolutely delicious! Great ingredients make great food.

For under $5, we made plenty of organic vegan taco lettuce wraps to feed four hungry adults! They were absolutely delicious! Great ingredients make great food.

So for dinner last night, we stir-fried the organic eggplants with some cooked organic lentils the same way we stir-fried these jackfruit seeds here. Then, we scooped this delicious stir-fry into the organic romaine lettuce leaves and devoured these like tacos! This yummy and organic meal fed four adults and costed less than $5! Who says eating organic has to be expensive? I love shopping in the clearance produce section for organic fruits and vegetables and not knowing what to expect. It allows me to be creative and adventurous in the kitchen, while being healthy, organic, economical, and eco-friendly all at the same time. Try it!

XOXO,

Addy

Sea Fun and Seafood at Frutos Del Mar (in Luxury Bahia Principe Akumal)!

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Being by the sea at a beach near the Mayan ruins of Tulum had me dreaming of all the seafood that was going to be offered for dinner that night at the Frutos Del Mar restaurant.

After Raj and I celebrated our one-year anniversary at Maiko restaurant, it was time for his sister and her husband to celebrate their ten-year wedding anniversary there the following night. While they were enjoying dinner at Maiko, Raj, his parents, and I took their kids (Raj’s niece and nephew) to dinner at Frutos Del Mar. It was great that this was a seafood restaurant, because we all were craving seafood after spending the day by the sea at a beautiful beach near the Mayan ruins of Tulum. Seafood can be a great source of lean protein, omega-3 fatty acids, and minerals. If you are a big fan of seafood and are staying at the Bahia Principe Riviera Maya resort, then you definitely must check out the Frutos Del Mar restaurant. Here is a recap/review of my dining experience there…

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I loved the nautical decor of the restaurant.

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The apéritif was a refreshing and lightly sweet cocktail. I cannot remember what was in it, but it tasted like a light and fruity dessert wine. Also, I loved the star fruit garnish, which reminded me of a starfish.

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The appetizer menu and a portion of the main course menu. For the appetizer, you could choose one of the starters or one of the soups or their seafood buffet. Since I prefer plated service over buffets, I opted for a starter (as did Raj and his parents), while his niece and nephew chose the seafood buffet to start.

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Look at the incredible variety of seafood dishes at the appetizer buffet! Some highlights include various ceviches (scallop/salmon/tuna), slices of seared tuna steak, prawns, crab legs, and a variety of caviar! As wonderful as this seafood buffet was, I was glad I opted for a plated starter for my appetizer instead, because I would have been so overwhelmed with all the choices! I would have tried a bit of everything and spoiled my appetite for the main course. This spread was beyond an appetizer buffet. You could have just ordered this alone and been more than satisfied.

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Raj’s niece and nephew ordered the buffet for their appetizer. I found it so funny that the first item his nephew eagerly reached for was a fruit salad amidst all the succulent seafood options! Ha ha ha. The kids loved all the fresh fruits that were available in Mexico at this time of the year and I cannot blame them.

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“Sea Scallops Carpaccio – with Porcini mushroom duxelle, mustard vinaigrette, Piquillo pepper and tangerine foam.” The scallops were succulent and fresh and I loved the flavourful minced mushrooms underneath. The mustard vinaigrette and tangerine foam did not overpower the delicate flavours of the scallop carpaccio. Instead, the condiments highlighted the flavours of the scallop carpaccio beautifully. I also ordered a glass of semi-dry sparkling white wine to pair with my seafood courses since I ordered very light seafood dishes.

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The other portion of the main course menu and the dessert menu.

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“Whisky Shrimp – with vegetables macédonie and celery cream.” I ordered this dish without the celery cream and I still loved it! The shrimps were large, juicy, and perfectly cooked. I especially loved the crispy beet chips (those red string-like things on my plate). I wanted an entire plate of those beet chips! My only criticism was that the portion was too small for a main course. It was essentially only six pieces of shrimp with two pieces of asparagus. On a positive note, this was the perfect excuse to order dessert and not feel guilty!

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“Impossible Cake – Kahlúa sponge cake and cottage cheese crème caramel.” When you order a very light appetizer and a very light main course, I think you are entitled to order whatever your heart desires on the dessert menu! This dessert was highly recommended by our server, so I ordered it. Although I loved it, it was too heavy and decadent for me. I only managed two bites with the fruit and chocolate garnishes. If you enjoy rich desserts and love coffee and caramel, you would definitely love this dessert!

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I thought I would share and end with this cute picture. After our dinner at Frutos Del Mar, we bumped into Daffy Duck and Donald Duck! They were both super nice. 😉

All in all, the food was great and everyone had a blast that night. The quality of the seafood was exceptional. I highly recommend this restaurant to anyone who loves seafood. I also highly recommend visiting the beaches by the Mayan ruins of Tulum, if you are in the area. The water, sand, and views are spectacular!

XOXO,

Addy

Our One-Year Anniversary Dinner at Maiko Japanese Restaurant (in Luxury Bahia Principe Sian Ka’an)!

Maiko was my favourite restaurant at the Bahia Principe Riviera Maya!

Maiko was my favourite restaurant at the Bahia Principe Riviera Maya!

After a family night dinner at Le Gourmet and a girls’ night dinner at Arlequin, it was time for Raj and I to have a just-“Raddy” dinner together, celebrating our one-year anniversary. Since Japanese cuisine is my favourite kind of cuisine, Raj (the thoughtful boyfriend) made reservations at Maiko, one of the only two Japanese restaurants on the Bahia Principe Riviera Maya resort. Unlike Mikado (the other Japanese restaurant), Maiko is located in the Sian Ka’an area, which is my favourite area on the resort and adult-only. This dinner at Maiko ended up being my absolute favourite dining experience on this trip! It had the best menu selection, the best food, the best apéritif cocktail, and the best service. Raj did a fantastic job at selecting a restaurant for our one-year anniversary dinner. Here is a recap/review of my special dining experience at Maiko

When Raj made the dinner reservation, he informed them that it was our one-year anniversary celebratory dinner. When we arrived, they surprised us with the best window seats in the restaurant and rose petals all over our table! What fabulous service! We were definitely impressed.

When Raj made the dinner reservation, he informed them that it was our one-year anniversary celebratory dinner. When we arrived, they surprised us with the best window seats in the restaurant and rose petals all over our table! What fabulous service! We were definitely impressed.

They also surprised us with a complimentary bottle of sparkling white wine! This Chatonier Brut sparkling white wine from Spain, which was only 10% alcohol, tasted drier than what I normally prefer, but it was not too dry for me. It arrived chilled in an ice bucket and our server popped open the bottle for us. What a nice, festive surprise! Thank you, Maiko!

They also surprised us with a complimentary bottle of sparkling white wine! This Chatonier Brut sparkling white wine from Spain, which was only 10% alcohol, tasted drier than what I normally prefer, but it was not too dry for me. It arrived chilled in an ice bucket and our server popped open the bottle for us. What a nice, festive surprise! Thank you, Maiko!

I was so excited to look at their menu and see what kind of Japanese cuisine would be offered at a Japanese restaurant in Mexico. I was distracted for a bit by all the beautifully scattered rose petals on our table. Ha ha ha.

I was so excited to look at their menu and see what kind of Japanese cuisine would be offered at a Japanese restaurant in Mexico. I was distracted for a bit by all the beautifully scattered rose petals on our table. Ha ha ha.

Before we could open our menu, we were surprised once again with a complimentary apéritif. This cocktail was called "Shanghai" and it was THE BEST cocktail we had on the trip! Unfortunately, no other bar on the resort managed to recreate this cocktail exactly during the remainder of our trip. :( This cocktail tasted like a delightful blend of tropical fruit juices in your mouth. We absolutely loved it!

Before we could open our menu, we were surprised once again with a complimentary apéritif. This cocktail was called “Shanghai” and it was THE BEST cocktail we had on the trip! Unfortunately, no other bar on the resort managed to recreate this cocktail exactly during the remainder of our trip. 😦 This cocktail tasted like a delightful blend of tropical fruit juices in your mouth. We absolutely loved it!

The appetizer menu.

The appetizer menu.

Before any food came out, we were each given this assortment of condiments to accompany all our savoury courses. From left to right: a sweet sesame sauce, soy sauce, and a spicy mayonnaise sauce. The sweet sesame sauce tasted like a lightly sweetened tahini sauce and it was my hands-down favourite of all three condiments! I added some to every course except dessert. The soy sauce was definitely sushi-grade and not the lower quality cooking-grade. The spicy mayonnaise sauce was just a mixture of Sriracha chili sauce and mayonnaise, so it was not anything unique or spectacular.

Before any food came out, we were each given this assortment of condiments to accompany all our savoury courses. From left to right: a sweet sesame sauce, soy sauce, and a spicy mayonnaise sauce. The sweet sesame sauce tasted like a lightly sweetened tahini sauce and it was my hands-down favourite of all three condiments! I added some to every course except dessert. The soy sauce was definitely sushi-grade and not the lower quality cooking-grade. The spicy mayonnaise sauce was just a mixture of Sriracha chili sauce and mayonnaise, so it was not anything unique or spectacular.

After placing our orders from the menu, they surprised us yet again with a complimentary amuse-bouche. I loved this palate teaser! These thin, bite-sized slices of tuna steak were seared to perfection (thin cooked crust on outside, but still completely raw on inside). The outer cooked crust was so flavourful and it tasted like it was seasoned with shichimi tōgarashi (the Japanese seven-flavour chili pepper spice mixture). The tuna was so fresh and not fishy at all. Also, the presentation was beautiful! I am not sure what the three drizzled sauces were, but when you coat the tuna slices in all three sauces and then put it in your mouth, it was such a wonderfully balanced mixture of salty, sweet, and spicy flavours!

After placing our orders from the menu, they surprised us yet again with a complimentary amuse-bouche. I loved this palate teaser! These thin, bite-sized slices of tuna steak were seared to perfection (thin cooked crust on the outside, but still completely raw on the inside). The outer cooked crust was so flavourful and it tasted like it was seasoned with shichimi tōgarashi (the Japanese seven-flavour chili pepper spice mixture). The tuna was so fresh and not fishy at all. Also, the presentation was beautiful! I am not sure what the three drizzled sauces were, but when you coat the tuna slices in all three sauces and then put them in your mouth, it was such a wonderfully balanced mixture of salty, sweet, and spicy flavours!

For the first course, I ordered a vegan version of the "California Sushi". I am not vegan by any means, but that is what I felt like having that night. So instead of having "tempura shrimp, cream cheese, cucumber, and sesame" in my maki roll, they just put fresh cucumber and blanched carrots in my roll and then they topped it off with thin mango slices. As a self-proclaimed "sushi snob", this does not make my top-five-vegan-maki-rolls list, but it was definitely better than what I was expecting for sushi in Mexico. I enjoyed the nice balance of sweet and savoury flavours in this roll, which I had with soy sauce and the sweet sesame sauce, of course.

For the first course, I ordered a vegan version of the “California Sushi”. I am not vegan by any means, but that was what I felt like having that night. So instead of having “tempura shrimp, cream cheese, cucumber, and sesame” in my maki roll, they just put fresh cucumber and blanched carrots in my roll and then they topped it off with thin mango slices. As a self-proclaimed “sushi snob”, this does not make my top-five-vegan-maki-rolls list, but it was definitely better than what I was expecting for sushi in Mexico. I enjoyed the nice balance of sweet and savoury flavours in this roll, which I had with soy sauce and the sweet sesame sauce, of course.

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“Misoshiro Soup – with tofu cheese, seaweed wakame, scallions, and Somen pasta.” The “tofu cheese” was just plain tofu pieces and completely dairy-free. This miso soup was not anything spectacular, but it was good. It was not too salty and contained a good amount of tofu pieces and seaweed. I was glad that there were only a few strands of Somen noodles, because that kept this dish nice and light for an appetizer.

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The menu for the teppanyaki, main course, and dessert. You could order a teppanyaki dish along with your main course before dessert, but Raj and I opted to order just a main course and dessert since we did not want to overindulge.

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“Seafood with Curry – sauce made with eggplant and onion confit.” My main course was absolutely delicious! The coconut-milk-based curry sauce was so creamy and flavourful. Also, there was a generous amount of seafood (mussel, shrimp, scallop, fish, etc.) and it was all so fresh! This seafood curry was served with a small bowl of short-grain white rice and the rice was perfectly cooked. My only criticism is that I wish this dish was spicy, because I like my curries quite spicy! I would reorder this dish as is though. It was just so aromatic and tasty!

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“Halo-halo – tapioca and lychee with coconut cream.” Halo-halo is a Filipino dessert that is mainly shaved ice and evaporated milk topped off with fruits, sweetened boiled beans, jello, and/or other sweets. That was what I was expecting, but instead, this halo-halo was more like a Thai coconut tapioca pudding. This dessert was mainly made of small tapioca pearls that were suspended in thick, sweetened coconut milk. I could not taste any lychee. Although this was not your traditional Filipino halo-halo, I enjoyed this gluten-free dessert, especially with the scoop of coconut ice cream on the side.

I ended up having only a small bite or two of that halo-halo dessert since I wanted to save my sweet-tooth splurge for the Sian Ka'an bar lounge next door. It is all about moderation. At the Sian Ka'an bar lounge, I channeled my inner Carrie Bradshaw and ended my fabulous night with a Cosmopolitan and some dancing. What a fun night!

I ended up having only a small bite or two of that halo-halo dessert since I wanted to save my sweet-tooth splurge for the Sian Ka’an bar lounge next door. It is all about moderation. At the Sian Ka’an bar lounge, I channeled my inner Carrie Bradshaw and ended my fabulous night with a Cosmopolitan and some dancing. What a fun night!

If you are visiting the Bahia Principe Riviera Maya resort and are at least 18 years of age with no kids (or have someone to babysit the kids), I highly recommend having dinner at Maiko and then hitting the Sian Ka’an bar lounge afterwards for post-dinner drinks. This night out was definitely the highlight of the trip for me. Thank you, Maiko (and Sian Ka’an)!

XOXO,

Addy

Girls’ Night at the Luxury Bahia Principe Akumal: Arlequin Restaurant Review

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Excited for a girls’ night dinner at the Arlequin!

For our second dinner dining experience (if you have not seen the first one, go here), the men (Raj, his dad, his brother-in-law, his brother-in-law’s dad, and his nephew) went to La Gran Tortuga-Rodizio restaurant to indulge in a buffet of Brazilian grilled meats. Meanwhile, the ladies (Raj’s mom, his sister, his sister’s mother-in-law, and his niece) and I went to the Arlequin restaurant for fancy French cuisine. I loved this restaurant and this meal was one of my favourites during the trip! All of my courses were very flavourful, well presented, and perfectly portioned. I will recap of one of my favourite dining experiences on this trip, but first, I cannot resist sharing the little bit of monkey fun I had during this trip…

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Some monkey fun before dinner!

After some monkey business, the ladies and I were finally ready to head out for a girls’ night dinner…

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From left to right: Raj’s sister’s mother-in-law, his sister, his mom, and me. On our way to get ready for our girls’ night French dinner!

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From left to right: me, Raj’s mom, his sister, his niece, and his sister’s mother-in-law. Gorgeous ladies!

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The appetizer menu.

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The complimentary apéritif. I did not get a chance to jot down what was in it, but it tasted like a light sparkling dessert wine, which I absolutely loved! The maraschino cherry added a pretty and festive touch.

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The complimentary amuse-bouche. This was a bite-sized rice cracker that was made in-house and topped off with some kind of sauce. Although the presentation was beautiful, the taste and flavours were not very memorable. It was okay.

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“Smoked Salmon Paupiettes – with mushroom duxelle and caviar trio vinaigrette.” Although the smoked salmon was not of great quality (you can even tell by the pale pink colour and lack of marbling), the pile of sautéed minced mushrooms underneath made up for it. The mushrooms were so flavourful and hearty that the smoked salmon could have been omitted from this dish.

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“Lobster Velouté – with shrimp and sea bass quenelle” (before pouring).

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“Lobster Velouté – with shrimp and sea bass quenelle” (after pouring). I LOVED this soup even though there were no actual lobster pieces, the shrimp was mediocre in quality, and the sea bass quenelle was just alright. The creamy and extremely flavourful broth tasted like lobster and prawns and it was perfectly seasoned! I am not ashamed to say that I was literally licking my bowl afterwards.

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The main course menu.

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“Sea Bass Supreme – with sautéed vegetables instead of creamy rice, mushroom confit, and gravy.” While the seafood in the appetizers (the smoked salmon in the salad and the shrimp in the soup) were not great, the sea bass fillet in this main course was spectacular! It was super moist and flaky. Also, the sautéed vegetables were perfectly cooked al dente. Not only was this dish super tasty, but it was also super healthy and paleo-friendly!

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The dessert menu. Macarons are my favourite dessert. Since Arlequin is a French restaurant, when I saw stuffed “macaroons” (cookies of Italian origin made with desiccated coconut) on the menu, I knew that it was a typo and that they were actually referring to “macarons” (the French cookie sandwich). I did not even bother asking if it was a typo and just ordered the “Trilogy of Macaroons stuffed with Mocha and Salted Caramel Ice Cream”.

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“Trilogy of Macaroons stuffed with Mocha and Salted Caramel Ice Cream.” I was right! “Macaroons” was a typo and they were really referring to “macarons”, which are my favourite dessert! I was so thrilled! The macarons tasted heavenly! The meringue cookie parts were perfectly made and the filling was divine. The macarons were so wonderfully made that I did not even touch the ice cream, because I did not want to ruin what was on my palate with anything else.

I enjoyed dinner at the Arlequin more than dinner at Le Gourmet the previous night. My favourite dinner on the trip, however, took place the following night at a Japanese restaurant. Not only was it Raj’s and my one-year anniversary dinner, but that restaurant had the best food and service! I will share that dining experience in the next post, so stay tuned!

XOXO,

Addy

How to Survive Wedding Gluttony!

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With the weather in Toronto getting warmer and with summer right around the corner, more and more weddings are taking place. My family receives about one wedding invite per year. Raj’s family, on the other hand, receives numerous wedding invites every year, especially during the spring and summer. Although all these wedding reception parties will differ in number of guests, catering, decor, time schedule and/or venue, one thing remains constant… There is always an excessive amount of indulgent foods! The first wedding of the year that Raj and I attended this past Saturday at Whistle Bear Golf Club was certainly no exception! Here are some tips I used to keep the eating at a wedding party clean and lean:

1. Have a healthy breakfast and a light lunch beforehand in order to not fill up on hors d’oeuvres and to avoid the fried and unhealthy ones.

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Greasy hors d’oeuvres I avoided (from top left, clockwise): samosas, breaded and deep fried calamari, deep fried risotto balls, beef satay.

 

2. Inform your server well beforehand of any food allergies, intolerances, sensitivities, and/or avoidances you may have. Bring digestive enzymes if you are concerned about cross-contamination. I informed my server that I was lactose intolerant, so all of my courses and beverages were dairy-free. For instance, my salad came without any cheese, my soup was dairy-free, and my coffee was served with almond milk. I also got a healthier fruit sorbet for dessert instead of the cheesecake. Just in case though, I brought and took some digestive enzymes containing lactase before dinner commenced.

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Dairy-free menu options that were offered due to my lactose intolerance (from top left, clockwise): potato and leek soup with crispy potatoes and truffle oil, fruit sorbet with fresh berries, coffee with almond milk, young kale and arugula salad with currants, roasted almonds, and lemon vinaigrette (no parmesan).

 

3. Four your main course, opt for a lean protein with complex carbohydrates and lightly prepared vegetables. I chose the baked chicken breast instead of the prime rib, the roasted potatoes (with the skin on) instead of the potato gratin, and lightly sautéed seasonal vegetables.

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Instead of the roast prime rib entrée with yukon and sweet potato gratin, seasonal vegetables, and red wine jus, I chose the baked chicken breast entrée with skin-on roasted potatoes, seasonal vegetables and truffle jus.

 

4. Nine times out of ten, these weddings will have open bar service. I definitely enjoy this, but I enjoy in moderation. I use the open bar service at wedding receptions as an opportunity to try a variety of drinks without having to drink all of everything. For instance, I ordered four different drinks throughout the night, but I only drank about a quarter glass of each drink.

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I only drank about a quarter or less of each glass. So I got to taste everything I wanted without going overboard!

 

5. After dinner and dancing at wedding receptions, there is almost always a late-night snack table. If you are hungry then, choose the lighter and healthier menu options. It should not be too hard to resist the indulgent foods, if you had a well-balanced, healthy dinner earlier. At this wedding reception in particular, the late-night snack table had an assortment of fresh cookies, sliders, a make-your-own-poutine station, and a variety of fresh fruit. Figuring out which one of these four options was the healthiest was not rocket science.

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I passed on the sliders, the make-your-own-poutine station, and cookies. Instead, I went straight for the fresh fruit at the late-night snack table! Tip: fresh pineapple contains the protease enzyme, bromelain, which helps you to digest protein!

 

If you get invited to a lot of weddings like Raj and his family, I hope these tips help you enjoy and get through wedding season healthfully!

XOXO,

Addy

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What a blast at our first wedding of 2015!