In The News

Over the years, Shana has been asked to offer valuable insight towards the latest hot topics in nutrition and health.
Read some of her articles here:

dark bread pasta and grains
Long-lost culinary delight

There I was, ravenous after a strenuous, yet satisfying yoga class and perusing the hot table at my local Whole Foods when I came across — what I could have sworn whispered my name — pizza.

Originally posted November 13, 2019 on The Stouffville Review

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healthy food bring preparked and packed for lunch
The Lunchbox

School is right around the corner, and the task of lunchbox creations may already be a daunting thought for some.

Originally posted August 9, 2019 on The Stouffville Review

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table with fresh protein foods and drinks
Protein power

Like so many commonly used words in our vocabulary, protein sits at the top for one of the most widely used and perhaps most misunderstood.

Originally posted June 12, 2019 on The Stouffville Review

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scientist injecting fruit
Additions and omissions in food- why does it matter?

Have you noticed lately that your standard cold beverage order at the coffee shop window or your child’s favourite candy may have taken on a different hue.

Originally posted May 13, 2019 on The Stouffville Review

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plastic containers packed with healthy snacks
Pack It To Snack It

When you are grocery shopping it’s hard not to focus on the funky packages of coconut chips, dairy free chocolate chips, organic cereals and high-priced sulphite free dried fruits which are everywhere. The sushi station has likely introduced a quinoa option as a rice replacement, and refrigerator sections are gloriously featuring handy packaged mini guacamole and hummus varieties.

Originally posted April 8, 2019 on The Stouffville Review

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healthy food on table ready for cooking
Undiet Yourself

After December consumption in epic proportions, whilst January bills have rolled in and been paid for, February may have challenged you to maintain your new year goals.

Originally posted January 13, 2019 on The Stouffville Review

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cooking shredded carrot in skillet
Home cooking provides lasting memories

Give one a fish and feed them for a day, teach one to fish and feed them for a lifetime. It’s a world-renowned saying, translated into thousands of languages, all to convey a very simple message.

Originally posted April 8, 2019 on The Stouffville Review

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staff meeting
Healthy staff often leads to a healthy profit

Today, companies across North America are adopting the notion that health and wellness within the workplace is not only a feature of attraction for its staff, but a win-win for both the employer and employee.

Originally posted August 15, 2018 on The Stouffville Review

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