No-bake energy bites are the perfect healthy snack: easy to make, customize-able based on your pantry ingredients, and they store incredibly well in the freezer. Use this recipe as a guide but feel free to make substitutions based on your tastes. You can easily double – or quadruple this recipe, and kids can help. Perfect for last minute potlucks, people with food sensitivities and to throw together when you’re short on time and energy.

Prep Time: 10 minutes                                           
Chill Time: 30 minutes
Cook Time: nada                         
 
Yield: 20-25 balls
             
Ingredients:

• 1 cup (dry) oatmeal
• 2/3  cup toasted or regular coconut flakes (unsweetened)
• ½ cup nut butter (peanut butter, Nut & Seed butter etc.)
• ½ cup ground flax seeds
• ½ cup dried cranberries
• 1/3 cup honey
• 1 Tbsp. chia seeds
• 1 tsp. vanilla extract

Directions:

1. Mix all ingredients together in a large bowl until thoroughly mixed. If the mixture seems a little dry, add more nut butter or honey. If too gloopy, add more seeds or dry ingredients.
2. Cover and place bowl in refrigerator for at least 30 minutes (this makes rolling easier!).
3. Roll into small balls, any size, and store in air tight container in the refrigerator (up to 1 week) or in the freezer (they won’t last that long before you eat them all).

Other ideas:

• Substitute chocolate chips, pumpkin seeds, sunflower seeds or slivered almonds
• Use almond extract OR peppermint extract in place of vanilla and add cocoa for a chocolate bite
• Protein powder can easily be added into the mixture for a post-workout snack
• Change up your nut or seed butter
• Change up your sweetener – maple syrup works nicely
• Omit oats and use ground flax/chia/almonds if grain-free or following a Paleo diet

What can help ward off a cold, lower blood pressure, reduce cholesterol, improve blood glucose and help you lose weight… and is also deliciously addictive?

Garlic and Olive Oil. The basis of a Mediterranean diet.

When combined, these two pantry staples make a luxurious, flavorful condiment that is pretty wicked.

As long as I can remember, my father grew the BEST garlic. Every year my mother would peel baskets full of fresh heads of garlic and freeze them for easy use while cooking for the rest of the year. She would often fill a mason jar with the fresh peeled cloves and olive oil so that I wouldn’t have to buy sub-par, bland garlic.

When I was at Naturopathic College, I fell in love with shawarma. Roasted meat, pickled veggies… and the heavenly sauces. Nothing better at the end of a long day. It always seemed so complicated to make so I never really tried until a few years ago. My first trial? The addictive white garlicky sauce call toum… or as I call it “Crack Sauce”. It is seriously my favorite sauce to put on almost anything.

This is by far the easiest and most authentic recipe I’ve tried and it’s packed with heart-healthy olive oil and garlic.

You need:

• Immersion blender
• 3-5 large local garlic cloves (or 6-8 if using grocery store bought), peeled and chopped
• 1 Tsp of salt
• 1 egg white
• 1 Tbsp of water
• 1 Tbsp of lemon juice
• 1 cup (250 mL) of light tasting olive oil (it will be lighter in color and flavour than extra virgin olive oil)

 
Here’s what you do:

1. Place chopped garlic and salt in clean wide mouth mason jar or canister. Blend together with stick blender until chopped.
2. Remove blender, add remaining ingredients and let settle for a minute.
3. Put the immersion blender back in the canister or jar, right to the bottom and turn on. The mixture should quickly emulsify (blend together in a thick white mass). When mostly emulsified, slowly start lifting the blender until all the mixture is combined. The result will be a light, fluffy white sauce that almost forms large curds.
   

This sauce works beautifully with roasted meat and veggies or fish. Store in a sealed contained in the fridge for up to two weeks.

​Eat liberally during the cold months to help keep your immune system strong.

Want to really reduce your risk of getting sick? Sign up for my natural Cold & Flu Prevention program.

Have YOU ever tried Lebanese Garlic sauce? Comment below!

In health,

Dr. Keila Roesner BHSc ND
​
References

1. Ried K. Garlic Lowers Blood Pressure in Hypertensive Individuals, Regulates Serum Cholesterol, and Stimulates Immunity: An Updated Meta-analysis and Review. J Nutr. 2016 Feb;146(2):389S-396S. doi: 10.3945/jn.114.202192.
2. Razquin C, Martinez JA, Martinez-Gonzalez MA, Mitjavila MT, Estruch R, Marti A. A 3 years follow-up of a Mediterranean diet rich in virgin olive oil is associated with high plasma antioxidant capacity and reduced body weight gain. Eur J Clin Nutr. 2009 Dec;63(12):1387-93. doi: 10.1038/ejcn.2009.106. 

I got home at 6:30pm, after a long day of work. Angry. 
Hungry angry. 
Hangry. 

Even my cat was avoiding me. 

I went straight to the peanut butter jar, dug out the chocolate chips and went to town with my favorite sugar + fat snack. There was no way I could wait to make dinner. I needed a fix.

It's hard to be graceful eating peanut butter out of the jar. 

I'm human, I fully admit it. My eating habits had a long way to go when I first started University, starry-eyed and bound for medical school. Over the first two years, I gained 15 lbs, started losing handfuls of hair, got easily overwhelmed and developed terrible sleeping habits. It was a rough go.

By the time I started my Naturopathic medical training at the Canadian College of Naturopathic Medicine I had started making some very significant changes to diet. The biggest changes were cutting out processed crap (like the yellow powdered chicken broth that was previously a staple in my cooking), limiting wheat and increasing fat in my diet.

Two years ago, however, I really hit the nail on the head. A colleague of mine, Dr. Erica Robinson, had been a big proponent of the Paleolithic Diet for quite sometime and it got me thinking. 

The Paleo Diet

The Paleolithic Diet is based whole foods - lot of vegetables, a modest amount of fruit, lots of healthy fats and high quality protein - and is meant to simulate the way our ancient human ancestors during the Paleolithic era might have ate. At the same time, this style of eating limits ALL grains, beans and legumes, dairy, sugars, processed foods and alcohol. 

I know, it does sound drastic at first. Why would you do this to yourself??? 

We, as a species, have evolved over several hundred thousand years eating a certain way - foraging lots of greens, fruits, edible tubers, nuts and seeds, and when we could find it, meat including the higher fat organ meats. We moved a lot more, slept when the sun went down and had a heck of a lot more downtime to rest and play than we do today. It wasn't until the Neolithic era when agriculture really caught on that we started to settle down and dramatically increased the amount of grains and legumes in our diet. We stayed in one place, had a steady diet of grains, legumes and beans in addition to what those ancient ancestors ate. We had food security. 

Yes, that did happen thousands of years ago, however even that amount of time is only a small blip compared to the many years of eating in the hunter-gatherer style. 

The argument is that we are genetically evolved to be eating in this ancient, Paleolithic style, and our genetics are still playing a losing game of catch-up to our agriculture loving ancestor's grain and bean-based diet. 

Our DNA has no hope in hell to catch up with our modern diet full of genetically engineered wheat, corn, soy, processed fats, sodium, alcohol, antibiotic-laden dairy and other "food products". 

The Standard American Diet (SAD, for short) is forcing us to fight a bloody, uphill battle against our genetics... and it is one that we can't win. Numerous scientific studies have detailed that the SAD diet full of convenience but absolutely lacking nourishment are direct contributors to heart disease, diabetes, strokes, obesity and cancers amoung MANY other concerns. Yep, these are our biggest killers and we keep getting sicker, fatter, tired, depressed and miserable.

So what did this peanut butter-loving Naturopath (to be) do? 

I read a LOT of books, including these:
The Primal Blueprint: Reprogram Your Genes for Effortless Weight Loss, Vibrant Health, and Boundless Energy by Mark Sisson
Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat by Nell Stephenson
The Paleo Solution: The Original Human Diet by Robb Wolf
Practical Paleo by Diane Sanfilippo
Make It Paleo: Over 200 Grain Free Recipes for Any Occasion - Bill Staley and Hayley Mason
Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan

Dr. Loren Cordain's work

and these blogs:
Mark's Daily Apple
NomNomPaleo
Paleo OMG
The Clothes Make the Girl

I got rid of the grains, the sugar, beans, cut out dairy and threw out anything my great-great-great (x50) grandmother would not recognize as food.

I increased the amount of produce I ate, set a limit of max 2 servings of fruit, dramatically increased the healthy fats, had high quality protein with each meal and got to work cooking. I seriously upped the quality of nutrition in my already "healthy" diet. I began to walk everywhere, made yoga a part of my day and allowed myself time to relax.

I lost the 15 pounds of stress fat I put on through university and med school. I completely cured my insomnia. My acne cleared. My periods got more regular. I stopped losing handfuls of hair. I got used to saying "No thank you" to well-meaning friends and relatives offering me foods that made me feel ill. I felt truly empowered, knowing that I choose to take my health in my hands every day, that there are answers and that feeling ill did not have to be a given. 

And I was a heck of a lot more pleasant to be around.

Are you interested? 

Book your free health consultation with me to start living the healthy life you know you deserve.

Our body does the best it can and can only run off the fuel we give it. While most of us try to eat healthily the majority of the time, sometimes the "good" foods we are regularly recommended can make us feel ill. If we are taking in foods that don't agree with us, regardless of which Food Guide or expert recommends them, our body will mount a reaction in order to tell us that we shouldn't eat it. If we continue to consume these foods, the body turns up the dial until we have to listen.

One reason it can be so difficult to identify a food reaction is that we may react hours, days or even weeks after ingesting the food in question. If you tend to eat a highly varied diet or eat the same foods over and over, pin-pointing that one meal can be a challenge, particularly if you started to feel crummy a few days later.

The gut is the gateway to the rest of the body. If a food reacts in our gut, it impacts not only our digestive function, but the rest of our body as well. In particular, the immune system, neurological and reproductive systems get involved.

Symptoms of a food sensitivity can include:

• Digestive disturbances: gas, bloating, diarrhea, constipation, blood in the stool, heartburn/reflux, difficulty swallowing, ulcers, Irritable Bowel Syndrome
• Headaches: migraine, cluster and/or tension
• Neurological: numbness, tingling sensations
• Mood: anxiety, depression, mood swings, autism, ADHD
• Fatigue, low energy, no motivation, insomnia
• Skin issues: acne, eczema, psoriasis, swelling
• Joint pain
• Muscle aches
• Weight gain
• Hair loss
• Hormonal: fertility issues, PMS, menstrual cramps, low sex drive

Your symptoms may evolve over time as well. 

For example, I notice with myself that when I eat gluten I start to feel very sleepy and have an immediate-onset brain fog. If I continue to ignore my body and eat more - I am the first to admit I am very human and not immune to a fresh slice of bread from time to time - I get some pretty intense stomach cramps and constipation. Since I so seldom eat it, I notice this right away. When I was in university on a tight student's budget, I tended to a lot of pasta (it was cheap, quick and filling) I suffered from debilitating sleep attacks plus all those digestive symptoms, weight gain around the middle and acne. Eventually I realized from trial and error that it was worth spending a few extra bucks, saving the gluten/starch binges for a very occasional treat in order to be more productive, focused, energetic and healthy.

As you can see, it certainly goes beyond the digestive system!

If you're asking yourself this, you've come to the right place! 

Working with your family doctor or allergist, standard allergy testing is often recommended to test for IgE-type reactions. Treatment then involves taking an antihistamine (Reactine, Benedryl etc.), epinephrine (eg. carrying an Epi-pen) and/or complete avoidance.

However, by now you will realize that IgE reactions are just a small part of the picture. 

Here is how I treat food reactions:

1. Review. The first step is examining your eating habits. I have all of my patients complete a diet and lifestyle diary for several days to get a baseline for their diet and habits relating to how they feel. In our visit, we discuss these and make recommendations based on what I see (inevitably, it is someone's birthday during that time and I hear "I don't usually eat like this!!!"). 
2. Identify. If it is appropriate, I may recommend cutting out some foods entirely for a few weeks to see if their symptoms improve.
3. Test. Alternately, we can run a Food Sensitivity Panel testing for food allergies (IgE) and/or food sensitivities (IgG). This is a great way of determining which foods you are reacting to right now and how much of a reaction your body is mounting. 
4. Heal the Gut. Once the offending foods are identified, we begin a process of eliminating them in order to allow the gut to heal and give your body a break. There are several supplements that I regularly use that help your body to heal as well.
5. Reintroduction. This is the exciting part, where we reintroduce the foods one by one in order to see how your body uniquely responds. Sometimes there is a very clear reaction (migraine headaches, worsening of skin or mood symptoms for example). Other times, it can be difficult to tell (hair loss in particular is tricky because it can takes months to see a difference).
6. Reinforcement. With a tailored supplement protocol, good stress management and a diet specific for you, you may not react to the same foods in time.

If you or someone you know is suspects that a food reaction might be contributing to feeling unwell, I would like to offer you a complimentary 15 minute consultation with me to discuss your concerns. 

Right now, it seems like spring is just a far off promise. The cardinal in our yard is singing his little heart out, but I'm still looking at my winter boots.

After spending so much time indoors, with recycled indoor air and way less sunlight all winter long I go searching for things to remind me that there is still hope for spring.

Can you tell that I'm getting a little squirrel-y? 

Enter Canada Blooms 2014. Canada's largest annual horticultural and floral exhibition always lifts my spirits. Being married to landscape construction-turned-horticultural wizard, we always make the show a priority. I just love the earthy smells, the colors of fresh hyacinths and tulips, the giddy energy in the air and the incredible walk-through displays. My favorite part however is picking seeds!

In general, we try to aim for plants that are not super high-maintenance, and are drought, mildew and heat resistant with good yields. Last year we had a beautiful crop of Red Russian Kale from Urban Harvest. A Canadian company known for carrying a large selection of heirloom fruit, vegetable, herb and flower varieties, all of their seeds are also 100% organic certified. As much as I like to support my local greenhouses, I love knowing that I am helping to encourage organic producers to carry older, unique varieties rather than the standard few varieties you typically see in commercial seedlings. From a political point of view, small companies and individuals growing and saving unique cultivars decrease the absolute dependence on government and large-scale seed companies for supplying most (if not all) seeds for home and commercial food production. I always liked to go against the grain.

This year, we are trying our hand at Red Hot Rocket peppers, Lipstick sweet peppers, Tiny Tim cherry tomatoes, Eva Purple Ball tomatoes, Black Beauty zucchini, spaghetti squash, Pumpkin Winter Luxury Pie, Cippolini Yellow onions, Buttercrunch lettuce and a 5 Mustard Green Mix (including 
Mizuna, Arugula, Tatsoi, Red Mustard). We will also be giving our favorite kale a large reprise - it's just so good in salads, stir fries and smoothies!

If you are interested in growing your own garden and are looking for some inspiration, check out this awesome video - Roger Doiron - A Subversive Plot: How to Grow a Revolution in Your Own Backyard. I watch it every spring to get fired up about my own small revolution.

Happy dreaming!

There was a running joke in our family growing up: Don't mess with a German Sheppard while it's eating. By German Sheppard, we meant me. 

I don't mean to say that I was particularly clumsy with my utensils - on the contrary, my mother was very adamant about us knowing exactly which fork to use, how to use chopsticks, a la Emily Post.  Nor that I was the perfect family pet. 

The joke was that I am very serious with my food. I wake up excited about all of the delicious things that I want to eat in the day, my husband and I are addicts of Gordon Ramsay's Ultimate Cookery Course, and I am happiest puttering around the kitchen making food for my family. 

Also, that one might be taking their life into their hands by coming between me and my plate. 

My father actually called me "Spike" as a kid, and my uncle DID teach me to growl as a toddler... just capitalizing on my hungry dog status.  I digress.

In Chinese Medicine, there is the concept of "Digestive Fire" which is essential for us to be able to process the foods we take into our body, extract the nutrients and in turn be nourished. In me the Digestive Fire was quite strong. In fact, I would diagnose myself as having Stomach Fire, which can show up as extreme hunger, canker sores, lots of burping, and unquenchable thirst. Add to that a family propensity for hypoglycemia and not enough vegetables, and we had a recipe for a kennel full of hangry (hungry + angry, fyi) puppies at our house. 

That is, until I adopted a more Primal or WAPF way of eating. I used to go from craving starch, and carbs, and salt, and sugar... and did you just say cupcake???? ALL THE TIME to only having minimal food cravings and feeling more satisfied.  My secret? 

Chew the fat. 

Yes, you can discuss your day at the dinner table. What I really mean is that by increasing healthy fats in my diet I no longer am in danger of causing bodily harm to my loved ones in public because someone just wanted a bite (probably of my steak). Fats act to slow the digestion and absorption of sugar into your blood stream which means that you will feel more stable, energetic and full longer.  

Sugar is essentially a drug - we crave it because it gives us a high, and when the effect wears off, we feel a low. We get miserable, hungry, tired and generally unpleasant. And we are craving another fix.  I see a lot of people that get that 3pm slump where they could use a nap, or coffee and chocolate because they feel so tired! The first place to start, therefore, is with breakfast and lunch.  If you are consuming a lot of sugars in isolation with little protein and fats (think the classic TV commercial breakfast of a bowl of cereal, skim milk, a banana and orange juice) you will be experiencing this guaranteed. The same goes for my smoothie-loving friends out there that just have frozen fruit and OJ blended up with nothing else for breakfast.  Junkies, all of you! 

I can't judge, however, because I was there.  Since re-evaluating my food patterns this is no longer a problem.  My favorite go-to fat and protein snacks are almond/cashew/sunflower butter, nuts, coconut oil, avocados, bacon (make sure it is good quality), salmon, kippered herring, sardines, olive oil and of course... meat. 

Since then my Digestive Fire has gone from a burning inferno to gently simmering.  

Stay tuned for more Optimizing Your Digestion Tips!

Yours in health,

Dr. Roesner

p.s. Check out these awesome Cereal commercials!