Ingredients:

• 2 ½ cups of frozen bananas – peeled and sliced (when melted, 2 cups)
• 1 ¼ cup gluten-free flour
• 1 cup gluten-free rolled oats
• 1/3 cup extra virgin olive oil
• 2 tbsp hemp hearts
• 2 tbsp pure maple syrup
• 1 tsp sea salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground ginger  

Instructions:

• Preheat your oven to 375˚F and grab a baking tray. Line the tray with a sheet of parchment paper, then set it to the side.
• In a large bowl, combine the flour, oats, hemp hearts, sea salt, baking soda, cinnamon, nutmeg, and ginger. Using a whisk, wooden spoon, or any spoon, mix the ingredients well!
• Time to thaw your frozen fruit. If the bananas are not already sliced, take a knife and cut them into smaller pieces, this will make it easier to blend them into the dry ingredients. Place the icy bananas in a bowl and put them in the microwave for 1-2 minutes (you want them to come out rather hot). When the bananas are warm and gooey, pour them in with the dry mix along with the olive oil and maple syrup.
• Blend all ingredients well so there is no dry dough in the bowl.
• Using a tablespoon, make small balls of dough and place them on the baking tray. Flatten them slightly, so they look like thick circles. You should be able to fit about 15 on the tray at once. This recipe will make enough dough for 20 or more depending on the size of your oat bites (As the first batch bakes, I like to prep the balls for my second batch so no time is wasted).
• Bake the oat bites for 30-40 minutes. Check them periodically to ensure they don’t burn. You want to pull out a perfect tray of puffy dark golden desserts.

Once they’ve had a chance to cool, enjoy them with a cup of tea or almond milk – they’re best when you eat them fresh and warm. Bon Appetite. 

Read more: 

• How to Pick a Plant-Based Milk 
• Crazy for Cocoa Smoothies
• Vegan Takeouts: Chai Pudding

The post Simple Vegan Banana Oat Bites appeared first on Food Health & Parenting Tips.

Oatmeal may seem like the healthier option, but believe it or not, cocoa powder is packed with health benefits of its own. Rich in antioxidants, this decadent sweet may help to reduce blood pressure, improve blood flow, and even boost your mood. So what are you waiting for? Not only is chocolate delicious, but it’s also a healthy choice. Grab your blender and let’s begin.

Ingredients:

• 1 cup unsweetened almond milk
• 1 frozen banana, sliced
• 2 pitted dated, chopped
• 1 tbsp cocoa powder
• ½ scoop vegan chocolate protein powder
• ½ tsp cinnamon

To Top:

• 1 tsp hemp seeds
• 1 tsp chia seeds
• 1 tsp crushed walnuts
• ½ tsp shredded coconut

Instructions: 

Baby let’s blend.

Toss the almond milk, banana slices, chopped dates, cocoa powder, protein powder, and cinnamon in your blender. Press on and blend away!

When the ingredients are well blended, you can pour your smoothie into a glass and top it off with hemp and chia seeds, as well as walnuts and shredded coconut if desired.

Read more: 

• Simple Vegan Banana Oat Bites
• Decadent Dark Chocolate Vegan Muffins
• Meatless Monday Recipe: Chocolate Mousse

The post Crazy for Cocoa Smoothies appeared first on Food Health & Parenting Tips.

The show may be a month away, but we have a special sneak peek treat… a taste of the technology and flavours you will find at the RC Show. Grab your napkin and pick up a fork, let’s dig in!

Enter the RC Media Show…

Seeing the Future

Do my eyes deceive me? Is it a hunger induced illusion, or is that a glowing cheeseburger hovering midair?

Holograms are here and they are delicious! A digital apparition greets us as we venture into the future… what else awaits our hungry eyes?

Meat, Move Over!

A server welcomes us with a smile and a snowy white tray packed with a platoon of sliced sausages. We take a bite and savour the rich smoky flavour of the meat. “This is delicious, what is it? Lamb, pork?” “Plants!” he responds. Our eyes pop, and our stomachs can barely believe the news. The taste and appearance are so convincingly pork it doesn’t seem possible. But it is. Beyond Meat has created the, Beyond Sausage, Original Bratwurst, a 100% plant-based sausage derived entirely from healthy veggies, and it is delicious! Without doubt, meat-lovers and vegans alike will soon be celebrating this satisfying snack.

Waste Not, Want Not

Another bite of the Beyond Meat Sausage and we’re on the hunt again. Our feet wander to the bar, landing in front of the sign “Waste Based Cocktails.” Curiosity takes over. Waste based… as in scraps, trash, garbage? We’re both excited and a little anxious to try this creation. The bartenders catch a whiff of our angst and begin to explain the concept, “When it comes to food, we talk about the value of using everything, but we don’t have the same mindset for drinks. People don’t usually think about bars and waste, but there is a lot getting thrown out that can be reused, and it’s so much better for the environment and the bar economically speaking.” Avocado pits, lemon and black currant are just some of the reused ingredients, and with a little creativity the results are both beautiful and tasty.

Robot Take-Over

I turn to the left, and what do I see? A child-sized robot, ready to serve me.

This cheerful machine stands at the ready, with a red pixel grin, and a tray of wild blueberry power balls, made with coconut oil, dates and blueberry flour. Silent and sweet, is this robot server the future of food service?

Root to Shoot Sushi

A raw wooden serving board with rolls of sushi is our next stop. This isn’t your average California Roll. This sushi is sustainable, fresh and for the most part, made of plants.

Ricky and Olivia talk about the ingredients as they prepare and plate these pretty pieces of sushi.

The grilled and marinated Jerusalem artichoke, (aka, sunchoke, the root of a sunflower) has a nice smoky flavour, replacing fish in this roll. Sunflower seed furikake (sunflower seeds mixed with seaweed), also provides a taste of the sea for this spin on sushi. Cold pressed sunflower aioli, miso, and cured trout roe are part of the show as well. Together they create an addictive new way to enjoy sushi (and believe me, one piece is simply not enough).

Hold the Alcohol

Beside the sushi, we find a creative collection of cute critters decorating the bottles of Seedlip; the world’s first distilled non-alcoholic spirits. Eager for a taste, I take a sip of a vibrant red Grove Collins, made with Seedlip Grove 42, blood orange cordial, baking spices and fizz. Smooth, zesty and full of flavour, the alcohol is not missed one bit.

A Salad Manifesto

Chef Charlotte Langley takes the stage, and we are quickly pulled in to helping create her unusual salad manifesto. Carrots, radishes, apples and baby lettuces are all used – every inch! Peels and all. And you know what, it was delicious. Topped with a carrot vinaigrette and carrot salt, this sustainable salad will soon find its way onto my dinner table as well.

Simple & Seasonal

Chef Brad Long is an advocate for eating in season, and his blanched & buttered greens have us all bewitched and on board. Buying food locally grown and in season is the sustainable choice. The food is fresher, tastier and leaves a much smaller carbon footprint. And when Chef Long is the one making it, the vegetables shine.

Sustainable Canadian seafood, sustainable wine making, kitchen must-haves, snack solutions, and so much more will be on display at this year’s upcoming RC Show. To register and secure a spot, you can visit rcshow.com.

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The post A Sneak Peek at the 2019 Restaurants Canada Show appeared first on Food Health & Parenting Tips.

Scents of cinnamon and blueberries seep into the air. My fork breaks into the crown of crumble, captures a cloud of oats and berries, and floats into my mouth. Are you ready for a bite? Preheat your oven, and let’s bake.

Ingredients

Base

1 ¾ cup whole wheat flour (or gluten free)

½  cup of rolled oats

¼ cup extra virgin coconut oil (melted)

¼ cup pure maple syrup

1 tsp baking powder 

1 tbsp chia seeds

1 tsp pure vanilla extract

1 tsp salt

Filling

4 cups of blueberries (frozen, thawed)

1 tbsp ground flaxseed

2 tsp pure maple syrup

½ tsp cinnamon

a pinch of nutmeg

Top

1 cup rolled oats

¼ cup chopped almonds

¼ cup chopped walnuts

2 tbsp flaxseed

2 tbsp pure maple syrup

2 tbsp extra virgin coconut oil

½  tsp cinnamon

1 tsp nutmeg

a pinch of salt

Directions

Preheat the oven to 350˚F.

Now, let’s start at the bottom and build our way up.

The Base

In a small bowl, combine the chia seeds with three tablespoons of water. Stir and let sit for 5-10 minutes (when it thickens, this will serve as our ‘egg’ binding ingredient).

As you wait for the chia seeds, grab a medium glass pan and line it with parchment paper.

In a large bowl, throw in the flour, oats, salt and baking powder. Mix well.

Then, add the coconut oil, maple syrup and vanilla extract to the chia seeds and stir. Toss this mixture into the large bowl of dry ingredients and mix until the wet and dry have full blended.

Once the ingredients have been mixed thoroughly, press them into the base of the pan.

The Filling

In a large bowl, combine the thawed berries, flaxseed, cinnamon, maple syrup and nutmeg. Stir, then pour over the base ingredients in the pan (covering every inch).

The Top

In a medium bowl, combine the oats, almonds, walnuts, flaxseed, syrup, melted coconut, cinnamon, nutmeg and salt.

Use a spoon – or better yet your hands – to work the mixture into clumps of crumble.

Sprinkle the crumble topping over the blueberry filling, then place the pan in the oven.

Bake for 45 minutes, keeping your eye on the oven. When the crumble is golden brown, remove the dessert and let it cool.

Bon Appetite.

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The post Vegan Blueberry Oat Crumble appeared first on Food Health & Parenting Tips.

To celebrate this sweet day, check out this recipe, Hot! Hot! Hot Chocolate Recipe! for a truly divine cup of cocoa, and browse through these eight unusual facts behind the history of Hot Chocolate.

Did You Know…

1) Hot Chocolate was invented by the Mayans and originally made with crushed cocoa beans, water and chili peppers.

2) Montezuma II, a legendary Aztec leader, gathered cacao beans from those he conquered and is said to have drank hot chocolate daily as a display of his power.

3) Hot Chocolate was a luxury item for European nobility in the 17^th century, because at the time, cocoa beans grew only in South America (making them a very expensive treat!)

4) During the American Revolutionary War (aka, American War of Independence) from 1775-1783, medics gave Hot Chocolate to the wounded and sick – soldiers were even given small portions of chocolate in their rations.

5) Norwegian Explorer Roald Amundsen, took Hot Chocolate with him (and his team) on an expedition to the South Pole.

6) Hot Chocolate vs. Hot Cocoa. Yes, there is a difference. Hot Chocolate is made with real chocolate, while Hot Cocoa is made from powdered cocoa.

7) The antioxidants in Hot Chocolate are great for your heart and may reduce the risk of heart disease, and the flavonoids can help improve blood flow (just aim for organic and pass on the sugar).

8) The Guinness World Record for the largest cup of Hot Chocolate is … (drum roll please) an astonishing 880 gallons!

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The post Rejoice! Rejoice! For National Hot Chocolate Day appeared first on Food Health & Parenting Tips.

Still looking for ways to celebrate the big game? Toronto is full of pubs, sports bars and restaurants ready to embrace this football phenomenon. And if you’re a sports fan, then you’re going to want to get in on the action.

The Citizen

552 King Street West (entrance on Brant Street)

Warm and cozy with rustic flare; the exposed wood beams and red brick walls give Citizen a historic atmosphere. Dim lighting and dark couches make it a comfortable space. But don’t confuse comfort with casual. The food is upscale and served with style. There are many appetizers and snacks perfect for sharing. My personal favourites include the gluten-free vegan General TSO Cauliflower and Beet & Avocado Tacos (but fear not meat-lovers, will of course find wings and burgers on the menu too).

On Super Bowl Sunday, The Citizen opens at 5:00pm and will screen the game their TV’s and projectors. Special game-time menus will be out.

(And FYI, at The Citizen, there is a dress code to adhere to).

Batch

75 Victoria Street  

High ceilings, bright décor and big windows. Batch fits perfectly into the historic urban setting of our city. Their craft beers are numerous and fresh; some are even brewed onsite. The Cream Ale is light and fruity (and my usual choice with dinner), but the Canadian Brown Ale has a certain kind of sweetness you can’t help but enjoy.

Reservations for Batch will be necessary on Super Bowl Sunday, but you may get more than just a meal.

If you want to have some fun before the game begins, you can partake in Batch’s Beer Pong Tournament. Winners will receive prizes – and bragging rights of course.

But you’ll need tickets for this events and the spots are limited. It runs from from 2:00pm until 11:00pm, so jump to it.

Wayne Gretzky’s Toronto  

99 Blue Jays Way

The space may not scream football, but it’s still a great place to sit with friends and enjoy the game. You aren’t likely to miss a moment of the event (given the place holds around 50 TV’s). And there certainly is plenty to share. When I go to Gretzky’s, The Greatest Guacamole Ever, Buffalo Cauliflower and Classic Nachos are a must (though my carnivorous friends would tell you they prefer the wings and ribs).

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The post Where to DINE for the Super Bowl LIII appeared first on Food Health & Parenting Tips.

Eating healthy is not always easy. Often we associate nutritious meals with bland and boring flavours but that is not always the case. What if you could eat delicious meals with flavours from across the globe, and still be eating healthy?

Well you can.

New research finds the healthiest and unhealthiest diets from the far-flung corners of the world.

The results may surprise and delight you.

Consider This:

• Hong Kong Sweet-and-Sour Chicken and Rice comes out on top for breakfast with low salt and saturated fat, and high Vitamin C

• The England-born dinner classic, chicken tikka masala, fares poorly, ranking 64th on the list out of 102 meals, while the country itself is 29^th out of 34

Thanks to a new study from Hayes & Jarvis, it’s easy to find the countries with well-rounded cuisines.

The study identifies how close the nutrients in a meal are to the recommended proportions per calorie, and is built from popular breakfasts, lunches, dinners and claimed national dishes.

From India to Brazil

The healthiest countries included:

1. India

Masala dosas may be on the bulkier side of the lunch menu, but calorie for calorie, they’re comparatively healthy. The saturated fats are lower than you might expect; the fibre count is very high, and micronutrients like Vitamins C and A are well balanced.

2. China 

In line with recommended carb limits and remarkably low sugars for the number of calories per meal, steamed buns, kung pao chicken and beef chow mein help keep cholesterol quite low.

3. Sri Lanka

This country’s famed vegetable, fish, and chicken curries all make for a lighter diet with no fatty red meat and plenty of nutrients, including the best balance of calcium across all national diets.

4. Australia

The Australian micronutrient profile is robust and salt is low. Thanks to their zucchini fritters, and avocado & vegemite toast, vegetable options are high. Pair that with a chicken parmigiana for an evening meal, and you are set.

5. Oman 

Much of Oman’s dietary advantage comes from its micronutrients, with vitamins, iron, and calcium all rather close to recommended levels. Admittedly, it’s not quite as healthy as the rest in the top five. But dishes like kabsa, the “upside-down” pot of meat and vegetables maqluba, and the porridge-like harees are worth a little indulging.

6. USA

Often renowned for big portions and even bigger calorie counts, believe it or not, American cuisine isn’t quite so bad as you might have imagined. The US actually boasts some comparatively balanced meals. Take the iconic and simple hamburger; it actually proves high in iron and protein, (but a little high in saturated fats). Pancakes with maple syrup are healthier when whole wheat, and made with less sugar. Even clam chowder is packed with micronutrients like Vitamin C, Calcium, and Iron.

The country with the lowest ranking in healthy cuisine proved to be Brazil. While it didn’t offer the unhealthiest meal (which went instead to the meat-heavy chorizo, pork, and beef meal from Argentina), the high sugars of local granola bars and saturated fats in moqueca de camarao (shrimp stew) pulled the country down.

While it’s not as bad as Brazil, England didn’t fare so well either. Coming in at 29^th out of the 34 countries, the combination of a Full English Sunday roast, and a chicken tikka masala gives the country a rather weak offering on fibre– especially in comparison with a high-fibre Indian diet.

The English diet is also a bit fatty, especially in saturates, but this could be improved by swapping to a Sri Lankan meal plan. Even the average iconic US meal isn’t too high in fats.

Despite the high saturated fat, however, chicken tikka is actually England’s healthiest dish. But that isn’t saying much. Out of a list of 102 healthiest dishes worldwide, this popular UK dinner is only the 64^th on the record.

It keeps sugar reasonably low, but fibre and micronutrients like iron and potassium are low as well, while cholesterol is towards the higher end of the scale. So if you’re looking to top up on the micros and drop your cholesterol, you might be better off going for a Chinese dish. Consider beef chow mein, it has many of the nutrients the tikka is lacking.

Just don’t go for the Full English. It is an even worse option. It contains 26g more fat than the recommended amount for the serving size. Worst of all, it has more cholesterol per serving than any other dish in the study. So you might be wise to swap out the classic breakfast for a Sri Lankan option of slow cooker vegetable curry or Australian zucchini fritters. Both happen to be completely cholesterol free.

Thinking of an English Pork Roast for your Sunday meal? Think again. It turns out a pork roast is England’s least healthy option. It’s overloaded with protein, which, is good for a fitness routine, but can be bad for your health if you overdo it. It’s also high in both saturated and unsaturated fat, so you’re better off changing your Sunday meal to a practically fat-free dish of harees from Oman.

“Food can be one of the best parts of travelling abroad. Trying new things and tasting authentic flavours is all part of the holiday experience. However, for travellers who want to stay healthy and stick to certain diets whilst away, it can be difficult to identify which local cuisines are best. This tool can’t cover every meal in the world, but offers a fantastic overview into what different cultures cook and the type of delicacies that can be found around the world. We hope the tool helps influence future travel plans and inspires travellers to try new holiday destinations and local cuisines whilst away.”

– Lesley Rollo, Managing Director at Hayes & Jarvis

For more meals around the world, and to see the full country list, have a look at the complete graphic on Hayes & Jarvis.

Story courtesy of Hayes & Jarvis.

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The post Eating International is the Healthier Choice appeared first on Food Health & Parenting Tips.

On average, the game can run from 3 to 4 hours… so you’re going to need snacks.

Chips and dips are Super Bowl classics. And what could be better than a fresh, smooth, creamy bowl of guacamole.

The world is obsessed with this superfood dip. We simply can’t get enough of it, especially on Super Bowl Sunday.

Fun Fact: throughout the course of Super Bowl Sunday, Americans will eat approximately 8 MILLION pounds of guacamole!

So let’s get started.

Ingredients

3 Avocados (ripe and soft)

½ onion

½ cup cherry tomatoes, sliced in half or chopped

1 tbsp fresh cilantro, chopped

1 tbsp lime juice

½ tsp extra virgin olive oil

1 tsp garlic powder

½ tsp sea salt

Directions

Slice and pit the avocados and scoop out the green fruit with a spoon.

In a large bowl, mash the avocados with a fork to your liking (some prefer a chunky guacamole, others like smooth and creamy).

Next add the salt, garlic powder, lime juice and olive oil. Mix and mash the ingredients well.

Grab the chopped onion, cherry tomatoes and cilantro and mix them in.

(Don’t forget to taste the dip! Adjust and add seasonings to your liking) 

The longer guacamole is exposed to air, the less appetizing it becomes… the avocados will start to brown, so once this dish is done, cover it tightly with plastic wrap and stick it in the fridge or eat right away!

Bon Appetite and enjoy the game!

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The post Super Bowl Snacks: The Perfect Guacamole appeared first on Food Health & Parenting Tips.

The Shangri-La Hotel in Toronto is welcoming the Year of the Pig with grandeur and grace. The celebrations begin February 1^st and end the day of Chinese New Year, February 5^th.

Throughout the month of February, guests can enjoy the Shangri-La’s annual Chinese New Year-inspired Afternoon Tea.

This elegant affair includes elevated traditional dishes such as crystal shrimp dumplings, siu mai, and crispy fried tofu, just to name a few.

Masterfully crafted too pretty to eat, pastries will also be on the menu. Again, traditional flavours will mingle with exquisite modern style, to present desserts of exceptional standing. Luxurious lychee moon cakes, warm sesame and ginger balls and matcha green tea scones will decorate dessert trays and delight the senses.

It promises to be a truly delicious experience.

Guests of Afternoon Tea, will also have the chance to experience a special, magical treat.

As part of Lunar New Year activities, a magnificent 14-foot handmade silk wishing tree will adorn the hotel lobby.

Guests from tea will receive a special tag on which they can write a wish for the coming year. This wish is tied on the tree, and may be granted in the New Year.

Lion Dance and Special Live Music Performances

To pay homage to its Asian heritage, the Shangri-La Hotel will host a dazzling array of celebrations on February 5^th for the Chinese New Year. At 3:30 pm, Wushu Project Toronto will perform a traditional Lion Dance and eye-dotting ceremony.

This beautiful time-honoured dance showcasing great skill, talent and acrobatics will be performed to the beat of drums and the clash of cymbals. This auspicious display will drive evil spirits away and help bestow prosperity and good fortune for the Year of the Pig.

In addition to the festivities, acclaimed piano virtuoso, Lisa Tahara, and violinist, Brenna Hardy-Kavanagh, will take the Lobby Lounge stage for a special Chinese New Year performance during afternoon tea.

“Celebrating our Asian heritage, and being able to share the experience and tradition that accompanies the Lion Dance is very special for us,” said Ron Pellerine, General Manager of Shangri-La Hotel, Toronto. “Whether, guests are taking time with family and friends to enjoy our afternoon tea or the day-of celebrations, we take this opportunity to wish everyone prosperity and good fortune in the coming year.”

For Afternoon Tea reservation information, follow the link below.

http://www.shangri-la.com/toronto/shangrila/dining/bars-lounges/lobby-lounges/

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The post Shangri-la Hotel: Afternoon Tea, a Wishing Tree and Traditional Lion Dance to Celebrate the Lunar New Year appeared first on Food Health & Parenting Tips.

But there are still a few things you need to know as you move from drumsticks to carrot sticks.

Here they are, the questions you’re likely to have when you go plant based.

What Do Vegans Eat?

We eat A LOT! People ask this question all too often. So let’s clarify. Vegans eat… fruit, vegetables, nuts, rice, noodles, waffles, pizza, pie, cake and a million other foods. You could fill three pages and still have more to say. Today, there are dozens of meat and dairy substitutes, so ‘traditional’ meals can easily be replicated into a non-dairy and meat variant (think shepherd’s pie and lasagna). We vegans eat just about everything you carnivores do. Donuts, check. Mac and Cheese, yep. We even make meatless ‘chicken’ wings. You aren’t sacrificing much here. Going plant based does not deprive you of your favourite food. Flavours change but taste remains.

Where Do You Find Protein in Plants?

Believe it or not, some of the best protein sources on the planet are plant based. Tofu, tempeh, lentils, beans, hempseeds, chia seeds, nuts, green peas, edamame, quinoa and oatmeal are just some of the options.

True, meat still adds more protein in one serving. But when you eat plant based proteins, you are also consuming a rainbow of vitamins and minerals from that plant.

And don’t turn your back on fruits and vegetables. They all contain traces of protein. The veggies with the highest levels of protein include sweet potatoes, asparagus, spinach and artichokes.

Where in the World is Iron?

Iron is essential to the body and has BIG effects on your energy levels. The good news is, plant based iron, unlike animal based iron, is easier for the body to absorb. So despite what you may think, vegans and vegetarians tend to have high levers of iron in their bodies.

To keep your iron levels up, try adding a few of these foods to the dinner menu: beans, lentils, peas, tofu, tempeh, hempseeds, flax seeds, pumpkin seeds, pine nuts, swiss chard, kale, spinach, collard greens, potatoes, tomato paste, olives, oats, quinoa, dark chocolate, almond/soy milk.

Is Living Vegan More Expense?

It can be, but the same goes for a non-vegan diet. It depends on the products you buy and your lifestyle. If you continually choose to eat out, and purchase mock meats, mock fish, and specialty vegan desserts and ‘cheeses’, you might not like your monthly statement. But vegetables and beans (a vegan’s primary food source), tend to be inexpensive and are often more economical than meat. Just think about the protein in your meal; a piece of steak is going to cost you far more than a can of chick peas ever will.

Can Athletes Go Plant-Based?

Oh yes! In fact, there are many professional athletes that eat only vegetables. Football players Joe Namath and Ricky Williams; Basketball player, James Jones; Track star Carl Lewis; Boxer Mike Tyson; Tennis Player Venus Williams to name a few. Many other athletes, although not entirely plant-based, are making a major change and incorporating veggies in nearly all of their meals. Sport stars claim, eating clean vegan meals gives them more energy, helps their bodies recover faster, and seems to improve their athletic abilities.

Is it Difficult to Find Vegan Options?

10 years ago, the answer would have been yes. Today, we live in a world where even Steakhouses offer vegan options on their menus. As the number of vegans and vegetarians in North America (and around the world) grows, so do does the demand for plant-based food. Toronto has a plethora of plant-based bakeries and restaurants; believe me you will not go hungry.

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The post A Very Veggie New Year: Part 2 appeared first on Food Health & Parenting Tips.