For 4 people

INGREDIENTS

• 150 ml (2/3 cup) olive oil (ideally Greek)
• 60 ml (1/4 cup) lemon juice
• 25 ml (5 tsp.) honey
• 75 ml (1/3 cup) Oikos plain yogurt
• 4 Yukon Gold potatoes, sliced in 8 lengthwise
• 4 suprêmes of poultry (skin on)
• Salt and pepper to taste

PREPARATION

1. In a medium bowl, mix the olive oil, lemon juice, honey and yogurt. Season to taste. Set aside.
2. Turn on the deep fryer to 200°F (95°C) and blanch the fries for about 5 minutes. Remove the fries from the oil and turn the temperature up to 375°F (190°C). Before serving, put the fries back in the deep fryer for a few minutes until cooked and golden. Add salt and pepper.
3. Season the poultry with salt and place skin-side down on the barbecue heated to medium (at this temperature, the skin won’t burn). When the suprêmes have grill marks, finish cooking on the top part of the barbecue, or in the oven (350°F [180°C]). Let sit for at least five minutes.
4. To serve, place a hot suprême on fries and drizzle generously with lemon vinaigrette.

Greek Yogurt Marinated, Whole Roasted Chicken with Olive Oil, Garlic and Smoked Paprika

Serves 4-6

Ingredients

• 1 whole organic roasting chicken
• ½ medium-sized Vidalia onion, cut in half
• 1 small handful fresh thyme
• 4 slices of lemon
• 500 g tub plain Oikos Greek Yogurt
• ¼ cup (60 ml) extra-virgin Greek olive oil
• 2 gloves organic garlic, minced on a fine rasp
• 1 tbsp. (15 ml) dried oregano
• 2 tsp. (10 ml) wood smoked paprika
• 1 tsp. (5 ml) Sriracha hot sauce
• The zest of ½ a ripe lemon
• The juice of 1 ripe lemon
• 2 tsp. (10 ml) kosher salt
• 1 tsp. (5 ml) freshly cracked black pepper
• Kosher salt and freshly cracked black pepper

Method

1. Clean and trim the poultry if necessary and pat dry with a paper towel.
2. Season the cavity with salt and pepper and stuff with the onion, thyme and lemon. Place the chicken into a ceramic vessel.
3. In a medium-sized mixing bowl combine Oikos Greek yogurt, olive oil, garlic, oregano, smoked paprika, Sriracha sauce, lemon zest and juice, salt and pepper. Whisk to combine.
4. Pour over the chicken and work over the entire surface by hand. Place the dish into the fridge and allow it to marinate for 4 hours. Next, remove the chicken and discard the remaining marinade.
5. Season the entire chicken with salt and pepper to taste. Place the chicken into a preheated oven set to 425°F (220°C)
6. Roast for 10 minutes and then turn the heat down to 350°F (180°C).
7. Continue roasting the chicken for 1-1 ¼ hours until a thermometer inserted into the thigh reads 155°F (68°C).
8. Remove the chicken and allow it to rest for 15 minutes before eating. Serve alongside simple potato dishes with a simple green salad.

Makes about 25 servings

Ingredients

• 1 pd (500 g) peeled and deveined shrimp, cooked and cooled

• 2 tbsp (30 ml) non-fat sour cream

• 3 tbsp (45 ml) low-fat mayonnaise

• 2 tsp (10 ml) lemon juice

• 2 tbsp (30 ml) fresh chopped dill

• 2 tbsp (30 ml) finely diced red onion

• 2 tbsp (30 ml) finely diced red pepper

• ½ tsp (2 ml) salt

• pepper to taste

• 5 pieces dark rye bread

Method

1. Roughly chop the shrimp and set aside.
2. In a medium bowl combine the sour cream, mayonnaise and lemon juice.
3. Now add the dill, red onion and red pepper. Mix well.
4. Add the salt and fresh ground pepper to taste.
5. Add the shrimp to the dressing and toss.
6. Let sit for about 30 minutes in the fridge to allow the flavors to meld. Then adjust seasoning (including lemon juice) again.
7.  Toast rye bread lightly and slice into 25 bite size rectangles. Top with shrimp salad.

But planning meals also ensures having nutritious food on hand and allows our body to have good sources of energy throughout the day. By planning your meals each week, you’ll also take more pleasure in cooking and savouring your meals, because they won’t be last-minute, painful tasks. Your efforts will be rewarded!

To give you a little help to start your day off well, here is a list of five winning foods to be incorporated into your well-balanced breakfast.

• Fresh fruit: A must for any well-balanced breakfast! They add colour, freshness and vitamins to your plate.

• Greek yogurt: Twice the protein than regular yogurt, thick and creamy texture, delicious taste. What more could you ask for? Combine with fruits or add to your waffles and pancakes to wow your taste buds.

• Cereals rich in fibre: They help you feel full after breakfast and also help in maintaining good digestive health. Goes well with milk or yogurt.

• Milk: A combination of protein, calcium, and vitamin D for healthy bones. You can have it with cereal, as a side to whole wheat toast, or in a café-au-lait.

• Eggs: Eggs contain a good amount of exceptional quality protein that helps you keep your energy up after a meal. So versatile, they can be eaten poached, boiled, or as an omelette.

Here’s to a great start of the day!

“The first thing is sleep,” she says. “I try and make sure that everyone has enough sleep so they have the energy to tackle all the things in the day.”

Ali’s three kids—two girls and a boy ages 11, 8 and 6—have a full roster of extracurriculars in summer and winter, as well as a brand new skating rink, thanks to dad in the backyard. As a transported American she had to get used to Canadian winters .

“I hate coats, mittens, hats, driving in the winter—everything. But we are outside all the time anyways. My kids love it.” She has realized that layering is the key for kids—as they tend to overheat quickly with all the playing they do outside.

“One of the reasons we bought our house is because we back on to a wooded area,” she says. “My kids love screens—gaming, TV, movies—so we balance that by making the outside as fun as possible. And it works, they spend hours on the trampoline or just running around.”

When they return home after an afternoon exploring, the kids know there will always have a healthy meal waiting for them. Both the Martells are well-known experts in the kitchen. Ali’s husband Gav writes three food blogs and has designated Ali as the baker.

“I love to cook, but my husband’s love of the kitchen has overpowered mine. I think the kids get a kick out of their dad cooking their meals.”

Ali says that her kids are good eaters, thanks to an “early intervention of vegetables” they love all colours and types of food.

With all the cooking, playing and blogging the Martell house is a chaotic one, admits Ali. But it works for her. “I am a Triple-A type personality. When I watch TV, I am also helping a kid memorize lines from a play and I’m working on a blog post. Some people need quiet to work, I need total chaos, it makes me more relaxed.”

The biggest change in the Martell household recently is that Ali left her full-time job outside of the house so she could become editor of the Yummymummyclub.ca and work from home. Ali is thrilled with the move. “I can work at home in my pajamas and be on call for my kids and it is just the best thing in the world,” she says.

How Ali can inspire your routine

• Know what works for you: If you need quiet organization or busy chaos—identify what works for you to be able to relax and you will sleep better too.
• Don’t be afraid to make a change: Whether it is a small thing like including more colours in your meals, or a big one like a job change; sometimes a new start is just what you need.
• Be a Role Model: Even if tobogganing or swimming isn’t your thing, being outside and exercising with your kids is good for everybody’s natural defenses.