New recipes

Eat the Right Fling

Eat the Right Fling

1. Pizza bagel. Because, since it’s on a bagel, it’s breakfast food. Slice a bagel up, toast it halfway, lather it with tomato sauce and cheese, and toast again until the cheese melts. So. Freaking. Easy. The carbs from the bagel will keep you full, and the cheese will help to absorb any alcohol you’re drinking. The sauce is just a delicious edition (and it’s made of tomato, so I guess it’s sort of healthy?).

Photo by Connie Fan

2. Almond butter, honey and banana sandwich. This actually is sort of healthy! Almonds are supposedly helpful in preventing hangovers, so make sure to eat one of these sandwiches before you go out for the day. The banana will wake up your metabolism while the bread will do the most important job. It will help keep you full and will make your stomach work so you don’t get sick from partying before its even 12pm.

3. Cheese omelette. I bet you’re excited to see this one! Yes, eggs are actually a great thing to eat before you drink. They help to break down some of the congeners found in alcohol and will help prevent a nasty 6pm hangover. Order one from Greek Lady or Allegro’s if you’re cooking-challenged, and enjoy with toast and some home fries.

4. Milk. Milk is great before you drink! It coats your stomach and helps neutralize all of the acid in alcohol. Pour yourself a tall glass before you go out (or make yourself a white russian to kill two birds with one stone). This goes without saying, but if you are lactose-intolerant like I am, you’ll definitely want to ignore this one–it will only bring you pain and sadness.

5. Oatmeal. Another super-healthy option that will keep you full and help you drink slower. If you’re in a hurry to start your day drinking, instant oatmeal takes about 1-1.5 minutes to heat up in a microwave. You can also get some quickly at a dining hall, Metro, HubBub or Capo Giro. The Umpqua oats are delicious (available at Williams and HubBub), but Quaker Oats are a way cheaper option that taste just as good (try the brown sugar or raisins & spice flavors).

Last, but not least, hydration is key. Make sure you down at least a full glass of water in the morning and continue to drink non-alcoholic fluids throughout the day. I know it will decrease the amount of time you have before “breaking the seal,” but I promise it will make you feel so much better later!

I hope to see you out after 3pm!

View the original post, Eat the Right Fling, on Spoon University.

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Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads

For just a few weeks every spring, fiddleheads — bright green coils of ostrich fern that have been harvested before they unfurl — show up in markets across the country.

There are many who take their arrival as one of the first signs of spring, along with asparagus and fava beans, and ramps (wild leeks), which are easier to find (and even forage) if you're out east.

Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference — they need to be cooked before you eat them.

There have been cases of gastrointestinal distress associated with raw and lightly cooked fiddleheads, so Health Canada suggests that after cleaning them (and pulling off any brown papery bits), you boil or steam them for 12-15 minutes, even before sautéing, roasting or pickling them. (However, there are many skilled fiddlehead foragers who argue that the suggested cooking time is far too long if you want a tender-crisp fiddlehead.)

If you want to freeze fiddleheads, boil them for a few minutes, plunge into cold water to stop them from cooking, and freeze.

Fiddleheads can be a stand-in anywhere you might use asparagus — they can be sautéed, stir-fried or added to pasta or salads (after cooking and cooling).

They can be roasted and even grilled, though you may want to use a cast iron skillet if there's a risk they'll slip through the grill. You can pickle them or add them to risotto, frittatas or fried rice, or a quiche or veggie gratin. And in New Brunswick, where fiddleheads are abundant and commonly foraged along the banks of rivers and streams during the last weeks of May, they're often turned into soup or chowder.


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