Dairy Farmers of Canada created a unique way to show how yogurt is part of a balanced diet

Fight high blood pressure and ensure you are eating your daily recommended servings with the Get Enough Helper App

I have said it before and I will say it again: my name is Evelyne and I am a dairy junky. Cheese, milk, ice cream, yogurt…I love it all. I will also make a confession: since I live alone I do drink milk right out of the carton, a lot! Don’t judge! So it is my pleasure to help and promote milk and dairy products when I can, especially when it is for a better health and for a good cause.

When Dairy Farmers of Canada attended The Health, Sports & Lifestyle Expo in Vancouver, they created a powerful and captivating performance to highlight the surprising benefits of yogurt, which aids in the prevention of high blood pressure.

The performance, and the film of it, were made to promote the free Get Enough Helper App, which helps people track what they eat based on recommendations from Canada’s Food Guide.

In the video, we see a gymnast stacking and balancing a series of chairs in front of conference attendees. The gymnast then climbs, twists and contorts his body at seemingly impossible angles on top of the chairs, to show how far we each stretch to find balance in our day.

The performance is intensely physical and dangerous – much like high blood pressure – and encourages the audience to use the Get Enough Helper App to help the fight against high blood pressure. Each day someone uses the App, Dairy Farmers of Canada donates $1 on their behalf to the Heart & Stroke Foundation to support the fight against high blood pressure.

The performance is spellbinding, engaging and stunning, and the video shows conference attendees watching in rapt attention while enjoying complimentary yogurt parfaits and savouring the surprising health benefits of yogurt.

Have a look!

This post is sponsored by the Dairy Farmers of Canada

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Dairy Farmers of Canada show milk’s health benefits in a captivating way

If I had to pick one food I love that separates me from the rest of most adults, it would be milk. I know most adults grow out of it but I am obsessed with milk, just like my mom to this day.

She always joked it would be cheaper to have a cow than buy so much milk for me. Hey it is her fault, she always told me it was good for me and for my bones. Turns out milk is also great to help to protect against colorectal cancer, a malignant tumour that starts in cells of the colon or rectum. With my recent acid reflux issues all things related to digestion get my full attention. So I wanted to share you this message from the Dairy Farmers of Canada:

Dairy Farmers of Canada wanted to highlight all the surprising ways milk benefits health – like how it
could help reduce the risk of colorectal cancer.


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Great book gift ideas

Still looking for a few great gift ideas for the chef or foodie in your life? I have a few excellent suggestions for you today. This is a very varied mix of books touching on recipes, travel, health and treasures to be found in the pantry.

I have been enjoying every moment spent leafing through these books, testing their theories, trying out recipe and planning a few future seasoning purchases. I am including the main description of the books and a “my-2-cents” paragraph for each. Enjoy!



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Saint-Valentin for One: Raspberry and Chocolate Pots de Creme

Happy Saint-Valentin’s day to everyone. I love you all my readers.  This year I will celebrate it as a single and I am more than happy about it. As a matter of fact I have 2 outings planned this February 14th with friends. I will be celebrating the love for my friends that are there day in and day out, year after year. I consider them more precious then gold.

Still, I cannot think of any other occasion that is both desperately desired or despised depending on whom you ask, whether single or in a couple. The only way to survive the whole ordeal is by consumming lots and lots of chocolate. And that is a sacrifice I am willing to partake in. Go ahead, twist my arm.

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I receive 3 tabettes of Green & Black’s Organic Chocolate, a fairtrade product. How can I say no to chocolate! I did make one big mistake: I had it delivered at work and I told my colleagues. I had no choice but to share lol. Well only the 2 flavored ones…

We tasted the Milk Chccolate Butterscotch Pieces bar which created with delicious milk chocolate blended with crisp, crunchy toffee. Now I am more of a dark chocolate kind a gal so milk chocolate does not knock my socks off but I do have to say these were quite tasty. And you can definitely taste the toffee. tI was more popular with the male colleagues.

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We also sampled the Orange and Spices Dark Chocolate bar. The taste of orange was quite intense and I enjoyed the touch of spice. Unfortunately the spices are not specified. I did enjoy my dark chocolate in this one and, for some reason, this was the winner with the ladies at work.

The 70% Dark Chocolate I kept for myself as it was perfect for this recipe for pots de creme – minus the cream – created by a local food star, Ricardo.  I added a touch of puree mixed with pain yogurt as a finishing touch. I present you a perfect chocolate sacrifice.


Raspberry and Chocolate Pots de Creme
Recipe Type: Desserts
Author: Ricardo
Prep time:
Cook time:
Total time:
Serves: 6
  • 100 g (3 1/2 oz) dark chocolate, coarsely chopped
  • 250 ml (1 cup) seedless raspberry puree
  • 60 ml (1/4 cup) sugar
  • 2 egg yolks
  1. Place the chocolate in a bowl. Set aside.
  2. In a saucepan, heat the raspberry purée with half the sugar.
  3. In a bowl, combine the egg yolks with the remaining sugar with a whisk. Gradually add the warm raspberry purée, whisking constantly. Pour the mixture back into the saucepan and cook gently for about 1 minute, stirring continuously. Strain through a sieve over the chocolate. Let stand for 1 minute, without stirring.
  4. With a whisk, stir until smooth. Divide among six espresso cups or 4 verrines. Cover and refrigerate for 4 hours or overnight.
For about 250 ml (1 cup) seedless raspberry puree, puree 1 liter (4 cups) thawed frozen raspberries until smooth, then strain the puree through a fine sieve.


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My 10 tips to improve a food blog and Featured Blogger at Food Bloggers of Canada

I received an email that made me blush the other day. I was actually quite honored. I am part of an organization called the Food Bloggers of Canada and every week they chose a Canadian blogger to showcase as the Featured Blogger of the week. This week I am that Featured Blogger. Please take a moment to head of to the FBC and check out the post featuring Cheap Ethnic Eatz. Thank you FBC!

It is always flattering when we get a little bit of recognition for our work, even if we do it purely because it is our passion. This blog is far from perfect but I am proud and have worked hard at it. The first two years this blog sort just gathered internet dust. My topic was too local (short Montreal restaurant reviews) and I did not know how to share more effectively. The last 3 years have been a huge growing experience. I did my research, applied many ideas, put myself more out there, etc. There is always more to learn, ways to improve and keep it fun. Here are my tried and true 10 tips that have helped me take my blog a little bit further.

1. Join a topic related community
The first community I joined was Foodbuzz and my stats skyrocketed instantly because I had a large new audience of peers.

2. Make contact with other bloggers
Leaving comments gets you connected with people who share a mutual interest. This is the #1 networking tool. I have met tons of wonderful people and a few have become friends. The best is meeting up over a meal when the opportunity arises.

3. Review your blog’s goal periodically
My first posts were exclusively short restaurant reviews or anecdotes of the dinner group I ran. My audience was very small. I realized quickly that popular food blogs were focused on recipes. So I took my blog into the kitchen and posted recipes I prepared. I try to keep the majority of my recipes on them: cuisine from around the world. This is also a perfect opportunity to work on a great About page – I just redid mine, comments are very welcomed please!

4. Participate in online group activities
The first group I joined was The Daring Kitchen. The formula varies but the idea is basically the same: a theme, an ingredient or a recipe is suggested and everyone posts at the same time their result. Today I am part of the Secret recipe Club, the 5 Stars Makeover and the Love Bloghop. Join as many groups as you like as long as you can respect the schedule impositions.

5.  A picture is worth a 1,000 words
I once read women are more likely to read a long article whereas men are more likely to just look at the pictures. I think we all do a bit of both but eye candy does go a long way. I could write a whole other post about food photography. Taking a great picture of a dish can be a very intimidating. Learn from food bloggers with a photography knack. Write to them and ask for advice or find photography tutorials. People love to share their knowledge. With practice your skills will improve. Getting a DSLR camera makes a huge impact. Here are some of my favorite food photography resources:

6. Social, social, social networks
Get an account for all of them: Twitter, a Facebook page, Google+, Pinterest, StumbleUpon and Digg are some of the biggest. Once your accounts are set up follow people. Post new blog articles on every social network. It’s viral marketing.

7. Guest blog or write articles
I wrote an article 2 years ago on exotic ice cream recipes for The Daring Kitchen. I took a look at my last referrers today and 10 of them came from that article. Why? Because it is summer and everyone loves ice cream. A pertinent and well written article posted on another related site can get you new readers for years to come. A fun guest post I did was with Foodiva remaking a recipe we loved from the others blog.

8. Read advice blogs or websites about social media and SEO
One of the best reliable sites is Mashable. They can give you great tips and inspire you. I fell on a site that offered a program called 31 Days to Building a Better Blog. You can find it without cost online. I am doing it at my own pace, not in 31 days. This very post is actually one of the daily tasks: write s list post.

9. Praise and say thank you
This can take many forms. Someone leaves you a touching comment…email them directly saying how much you appreciated it. You fell in love with a recipe on a blog, made it and are posting about it…mention and link back t the post you got the recipe from. In this post I have linked directly to a few bloggers and sites I admire. That is a form of praise. Pay it forward!

10. If you are not having fun, stop blogging
Every effort you make will have a positive impact on your blog. But if you are not having fun then what is the point? If you keep comparing yourself to more successful blogs you are just discouraging yourself. I kept this point for last but it is the most important point on this list. Have fun. Blogging should be a passion, not an effort.

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Exotic Dragon Fruit Flan

Funny how a recipe can travel around the world and take different shapes, take the crême caramel for example. Of European origin, crême caramel was found in most European restaurant’s menus during the 20th century. Sometimes a crême caramel is called a flan.

But the word flan comes actually from an Old German word “flado” meaning cake and around most of the world a flan refers to a tart with a crust and a egg custard filling…except in Latin countries and North America. Sometimes a flan is called a crême caramel. Confused? Wait I am not done yet!

Now let’s look at the Pitaya, also called Dragon Fruit. I had always assumed it was an Asian fruit. After all when it arrived in the markets I frequented it was always in Asian markets or in the pile of Asian fruits at the super market and the name Dragon Fruit kind of screams Asia. Well it turns out the Pitaya is actually native to Mexico and the South and Central Americas. It was only later that they started cultivating Pitayas in Asia which is were it was re-baptized Dragon Fruit.

When I was contacted by the wonderful people at Pitaya Plus for a review I was a little confused as to the big focus on Nicaragua and not Asia. Now I now why! The fruit is in fact native to them. This company offers a unique selection of products made from the Pitaya, or as they would say the Superfruit. The company offers juices, smoothies and dried Pitaya. I think these fruit ‘chips’ are really cool and I love the crispness to it. It is leathery like any dried fruit but there is a distinctive crackle when you take a bite. The juice is not a sweet one but it is refreshing as it is also mixed with coconut water and a touch of lemon. One bottle contains 16% of your daily dietary fiber recommendation!

When the dragon fruit made its first appearance in my local markets it was a ridiculous 8.99$ per fruit so I did not go exploring. I think my first taste was of a catered platter at a function I attended. I never bothered to look into this fruit, just admired the exotic look from afar. Now the store sells them for 2.99$ a fruit. And that is a good thing as it turns out Pitayas are very good for you.

Pitayas from Central America are characterized by a red flesh (unlike the white fleshed Asian Pitayas) and are just brimming with nutrients. Each fruit is packed with natural fiber, protein, vitamin C, antioxidants and Omega-3s. Pitaya has also been known to lower and stabilize blood glucose levels for people who suffer from Type-2 diabetes, while also decreasing levels of bad cholesterol. And now for some odd facts: did you know Pitayas are one of only a few fruits that grow from a cactus, and are the only fruits in the world pollinated by bats?

As of today Pitaya Plus offers the only certified organic pitaya on the planet! Pitaya Plus is also a great story of a social mission, social responsibility and empowerment. The company supports the community by hiring and working one on one with local farmers and single mothers which are all hired above minimum wage. The plant factory is solar powered, a renewable energy. The company is clear in specifying they are not a charity, they just want create something long lasting with benefits for everyone involved. Brava!

Dried Pitaya 'chip'

I really wracked my brain when trying to come up with a recipe to test out the juice. I spent a lot of time surfing the net for inspiration. That is when I fell on flans. A Dragon Fruit Flan would definitely be out of the ordinary yet I saw it as a perfect marriage of a Latin fruit and a Latin dessert.


Ξ Dragon Fruit Flan Ξ


1/2 cup water
3/4 cup  sugar
4 eggs
1/2 cup sugar
1 1/3 cup Pitaya Plus Super Juice
1/2 cup  milk


  1. Preheat oven to 350F.
  2. Put water and sugar in a pan over medium heat and bring to a gentle boil. Leave it on the flame until the mixture turns into a nice dark caramel color. Do not stir the pan while boiling. Immediately pour into ramekins.
  3. While the caramel is cooking, whisk eggs and sugar together, than add the juice and milk and mix thoroughly. Pour into ramekins over the caramel.
  4. Place ramekins in a large baking dish and fill with hot water 3/4 of the way up the edge of the ramequins . Bake for 45 minutes in the water bath until the flan is set and a knife comes out clean. Allow it to cool in the fridge for at least 1 hour.
  5. Prior to flipping ramekin, run a knife along the sides of  flan to loosen it. Hold your deep plate tight to the ramekins and  flip.

Note the recipe make either 4 small ramekins or you can make one flan with a souffle dish, about 8 in across, like it did. In that case cooking time will be around 65-75 min approximately.

I always had a fear and a need to make a flan. As silly as it sounds single portion crême caramels turn me off but a cake sized Latin flan I adore. In a way by making this recipe I was facing my flan fears because it is very delicate in texture. And my flip was not exactly perfect as some sides broke off a little. The taste however was out of this world. My caramel was intense and a little overpowering but when I took a bite of the flan without the caramel I enjoyed a very light taste with a very subtle hint of Pitaya. It was a nice change from the usual cake or pie.

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Cinque Terre Memories and a 5 Star Pizza Perfect for a Youth Hostel Kitchen Meal

Quick announcement, my article Reviewing Restaurants – You Be The Critic was published today on the Food Bloggers of Canada site. Please go visit the site after reading this post.

I am sitting here on my couch leafing through the 2 photo albums from my fist backpacking trip though Europe. What a trip it was! It was 1996, I was 22 and I left my mom and dad for my first independent trip where I traveled through 9 countries and 25 cities in 60 days all by myself. It was a whirlwind trip as I did not want to miss a single thing just in case I never got to make it back to Europe. Digital cameras were a new thing back then hence the actual photo albums….I scanned a few pics for you.

This was years before the food blog, the food group or even really realizing my passion for food. But I knew I liked to eat and I was thrilled at the prospect of trying so many new specialties. It was my formative years in ethnic food. Budget was the first priority and before anyone would go spend the day sightseeing we had a few basics that needed to be settled, cheaply: food and shelter. Shelter as usually covered with a Youth Hostel and food took on many forms like sandwiches, pastries, going off the tourist path for a local cheaper joint and the occasional Youth Hostel kitchen.

This was years before the food blog, the food group or even really realizing my passion for food. But I knew I liked to eat and I was thrilled at the prospect of trying so many new specialties. It was my formative years in ethnic food. Budget was the first priority and before anyone would go spend the day sightseeing we had a few basics that needed to be settled, cheaply: food and shelter. Shelter as usually covered with a Youth Hostel and food took on many forms like sandwiches, pastries, going off the tourist path for a local cheaper joint and the occasional Youth Hostel kitchen.

When I was contacted by HostelBookers.com to submit a recipe for the Backpackers Recipe Guide, wow I was flooded by so many memories. This cookbook will be sent out to 20,000 youth hostels worldwide with a selection of cheap, easy and delicious recipes a traveler can cook in a youth hostel kitchen. How exciting it would be to have my recipe in there.

The village of Manarola

I have had my fare share of Youth Hostel meals and they were always fun and communal. There is one meal in particular that really stands out in my catalog of memories. And not just that meal but that destination, that youth hostel and the people I met there! It’s a doozy of a story so sit down and get comfy as I take you back 15 years (yikes), in early October, to a little town called Riomaggiore located in Cinque Terre on the Italian Riviera. Its a long post and story but I swear you will be thoroughly entertained!

The cool guide to travel with at that time was Rick Steves Europe Through the Back Door. Do you remember his show on PBS? His travel show took you through the unknown, the cheap, the secret treasures that you did not find in regular travel guides. It was a great book to find cheap accommodation with sometimes quirky descriptions. And in those days Rick Steves was the only guy talking about Cinque Terre, a rugged stretch of the Italian Riviera composed of 5 villages:  Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore.

Ξ Pesto and Mushroom Pizza Ξ


  • 12 inch pizza crust
  • ½ cup pesto
  • 1 cup sliced mushrooms
  • 5 oz ( 150 gr) firm tofu, cubed
  • 2 cups shredded mozzarella


  1. Preheat the oven to 350 F /180 C.
  2. Place the pizza crust on a lightly oiled baking sheet (or aluminum paper).
  3. Spread the pesto on the crust leaving a clear edge on the crust.
  4. Top with mushrooms, tofu and the cheese.
  5. Bake the pizza for 15 minutes or until the cheese is melted and bubbly. Makes 6 slices.

I served this pizza for a potluck this weekend and it got rave reviews. This is truly one of the most flavorful pizzas I have ever made and it is so easy to make. Because of the tofu and the good amount of mushrooms, a couple of slices constitute a balanced quick meal. You do not need a lot of utensils besides a spoon, a knife and a baking sheet or aluminum paper. But my favorite part of this recipe is that it will satisfy both vegetarians and carnivores in one dish, not a claim many recipes can make. And who does not like Italian Pizza?

HostelBookers Back then there was only one option for cheap lodging and it was listed in the guide book: Mama Rosa’s Hostel in Riomaggiore. The guide said Mama Rosa met every train that arrived to round up the backpackers. The guide also said she ran her modest hostel with her son Sylvio. Although I doubted she would actually be at the train station a fairytale setting did start forming in my head of this private non touristy stop with Mama Rosa, the vineyards and her hot Italian son. That image got shattered real fast.

Oh yes Mama Rosa was at the train station. Try to imagine a 50 year old woman wearing a bright Barbie pink full jump suit with a bad light blond hair dye job waving her hands like all Italian mothers should announcing loudly:(say it with emphasis) MAAAma ROOOSaaaaaa, MAAAma ROOOSaaaaaa! I picked up my jaw off the Cinque Terre terre and followed her to the Hostel. What a dump! Some online reviews call it a slum and a notorious place. But what was I going to do!  I was there, it was cheap and I was in an isolated part of Italy.

Cactus pears, Mama Rosa's kitchen and outdoor bathroom

The set up was rudimentary at best, I remember the roof of my room was a corrugated roof – it rained and it made that unavoidable musical noise you hear in movies. And the outdoor bathroom was perfectly visible to the people living in the houses above that flank of the mountain, as in they could have seen us on the toilet! The common area was the basic kitchen with a long table.

And when you thought you saw the worst of it, Sylvio teh son made his appearance: carrying a bucket of dirty water the imaginary hot Italian son was actually an ugly and toothless middle-aged bachelor in tattered clothes. As stupid and vain as it may sound I was in shock. And I was not alone as I confirmed with all the girls I met there that we had all imagined Sylvio up into an Italian Stallion. NOT!

Thank god when you are traveling like a backpacker you can put all these things aside and go with the flow. Because you know what? This was one of the most memorable and enjoyable stops on my trip in the end. I met quite a few really delightful travelers there – all with a copy of Rick Steves Europe Through the Back Door under their arm.

My first friend was a tall German guy who was also at the train station. It was late afternoon when we got in so not much to do except explore the tiny village. We spotted the vineyard terraces above the village and we decided to go for a stroll through the grapes. Of course to make it to the grapes we had to find out if permission would be granted to climb the old stone stairs leading to the terrace by the 3 typical widowed women, all dressed in black. It was like a militia guards post. A little apprehensive, German guy and I flashed our biggest smiles and said our best Hellos and How are yous in Italian. Well we got the blessing and were allowed to climb up the stairs and stroll in the vineyards. I could not resist and I grabbed a raisin and bit into it. That was the first time I ever ate a raisin right off the vine: it was heaven, sweet, luscious and destined for a great wine.

The next day I joined another small group of travelers who were getting ready to hike the famous walking trail joining the 5 villages. After all that was the point of going to Cinque Terre. I only remember bits and pieces of that hike. I know it took about 5 hours to do including very quick stops and a lunch. I have a very vivid memory of the most quintessential Italian scene I have ever seen in my life: a old man climbing out of his cellar into his house with his feet barefoot and purple from stomping the grapes. I remember the hiking path being so narrow at times it was scary.

Narrow path, Monterosso al Mare beach and a Mediterranean dip

I can still feel the little pricks on my fingers of the cactus pears I picked right of the cactus, a fruit my new friends had never seen. Yes even then I was introducing people to new foods. And my last memory of the actual hike was our destination, the tiny beach of Monterosso al Mare at the end of the day where I was going to swim in the Mediterranean come hell or high water. After all the sun was going down at the end of that cooler October day but I am from Canada and I can handle cold water. And the guy with us agreed to join me. The locals looked at us like we were absolutely crazy.

It was such a great day. We took the train back to Mama Rosa’s where we bought food for a communal dinner. During the hike we found out Pesto was from this part of Italy so we made a simple dish of pasta with a pesto sauce bought by the ladle in a small shop, got extra cheese and a few bottles of wine in tow. For dessert we enjoyed the sliced cactus pears I had picked – still feeling the tiny shards lodged under my skin. That is how I remember Cinque Terre: rugged in every sense of the word but such a beautiful raw experience. And I owe it all to Mama Rosa and her Hostel!


Got a simple recipe up your sleeve? Enter it and thousands of people could be cooking your recipe from a special cookbook that will be in youth hostel kitchens all over the world. To submit a recipe check out how to enter.

Don’t forget to go check out my article Reviewing Restaurants – You Be The Critic on the Food Bloggers of Canada site.

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