We’re moving back to Calgary today.
We’re moving back to Calgary today. Hey, hey, we’re moving back to Calgary TODAY!
This isn’t a typical move — we decided to turn it into a road trip. It’s a big transition made more adventurous by choosing to drive across the country.
Montreal to Calgary: nine days, two dogs, a cooler full of RISE Kombucha and a propane cooking stove. This trip is shaping up to be unforgettable.
After AMJ Campbell picks up our belongings later today, Kevin, the dogs and I will head west. No strict itinerary, no expectations — we’ll just enjoy the drive and whatever comes our way.
It’s Friday, so it’s also time for the second installment of “What a Nutrition Educator Eats,” where I share practical meal ideas, quick snacks and healthy choices I use regularly.
The goal of this series is to offer simple, nourishing ideas for busy days and travel. These posts show meals I often choose, not a minute-by-minute food log. They aren’t meant to replace recipe posts or suggest you must obsess over food — there’s much more to life than what’s on your plate.
Let’s get started with some of my favorite go-to meals:
I like to start the day with vegetables. I quickly sauté onions, mushrooms, broccoli and kale in a bit of oil with apple cider vinegar and spices, then add bite-sized chicken pieces. It’s an easy savory breakfast that keeps me full and energized.
I often serve smoothies in a bowl topped with fruit, nuts, seeds or grains. Eating them with a spoon slows me down and makes the meal more satisfying.
Cauliflower salad for breakfast? Absolutely. It’s a great way to enjoy vegetables first thing and makes a refreshing change from traditional morning meals.
One of my favorite marinades for chicken is a simple blend of gluten-free soy sauce and red curry paste. It’s flavorful, quick to prepare and pairs well with roasted or sautéed vegetables.
If you prefer grain-free options, enjoy burgers wrapped in romaine leaves instead of a bun. It’s lighter and keeps the focus on fresh ingredients. When in Montreal, one favorite local spot was a burger joint we enjoyed often.
Barbecued salmon with lemon juice and a bed of arugula is a simple, bright dinner. Pair it with roasted vegetables for a naturally gluten- and dairy-free meal that’s full of flavor.
Coq au vin is one of my favorite stews. Instead of serving it with crusty bread, I like it over a bed of kale and rice, which adds texture and extra nutrients.
Snack plates are ideal when you don’t want to commit to a single dish. My go-to combination: hummus, carrots, fresh fennel, wild rice, romaine, pickles and chicken — a balanced mix of textures and flavors.
For a sweet treat, I pan-fry plantains in coconut oil with a sprinkle of cinnamon, then top them with hemp seeds and fresh blueberries for added protein and freshness.
We ordered gluten- and dairy-free cupcakes from a local bakery for a friend’s birthday. They were so delicious we each had two — a reminder that occasional treats can fit into a healthy lifestyle.
Now it’s your turn —
What’s your favorite way to get your veggies in?
Is there a bakery in your area that serves healthier alternatives?
I’m always curious to hear tips and favorites from others — share what works for you!