Ceramic Pot… If you follow me on Instagram, you already know this is one of my favourites. Ceramic pots are great for making soups, stews, and cooking things like beans, chickpeas, – things that you like to simmer over a longer period of time. What are some of the reasons that make ceramic a good choice?

*Environmentally friendly, unlike Teflon or PTFE cookware which is made of materials that come from fossil fuels.

*Energy efficient – they heat up easily and retain the heat so you can conserve your stove’s energy and keep your food warm for long time.

Check out my recipe below for my vegan chilli which was made in my ceramic pot.


Stainless Steel Pots & Pans… Stainless steel is non-reactive. That means no unwanted chemicals are being leached into your food. While aluminum is an excellent conductor of heat, it may leach into the cooking water, and more so when cooking acidic foods like tomato sauces.

What is wrong with aluminum?
Cooking acidic foods in aluminum can alter the foods flavour, leaving a metallic taste
While the amount of aluminum leached into your food is minimal, we must consider the cumulative affect from all sources like antacids, deodorants, etc. Some studies have shown that people exposed to high levels of aluminum may develop Alzheimer’s disease. Other studies show a possible link to other bone and brain diseases.

So may as well limit your exposure and choose stainless steel!


Good Knives… There are three crucial knives all kitchens must have; a chef’s knife, a paring knife, and a serrated knife. All other knives are an extra designed to make your life easier in the kitchen. Keeping your knives sharp is key to efficient use.

Do you need an expensive knife? Not really, what is important is how it feels in your hand. Does it feel well balanced and allow you to quickly, safely, and easily chop your vegetables? While an expensive knife may stay sharp longer, remember you can always sharpen it as needed. So purchase a knife based on your budget, but most importantly on how it feels to use.


Wooden & Stainless Steel Utensils… OMG! I am in love with my new olive wood utensils. I found them in Volterra, Tuscany and just could not resist. Stainless steel utensils are also one of my favourites because they are so easy to clean and super durable, you should have them for a lifetime.


But once again, it is about choosing safe materials. Plastic utensils are very popular, and relatively inexpensive, but at what cost to your food, your wellness, the planet? Toxic chemicals from the plastic will leach into your food, therefore ingested, and studies have shown they are endocrine disruptors and the cause of some cancers.


We have cut back on plastic bags, plastic bottles, straws and many other single use plastic products, but it is time to try to eliminate all plastic. We must remember that plastic is not biodegradable and therefore will be around for a long time. It’s production involves the use and disposal of many toxic chemicals.


What action can you take? As you are ready to replace your kitchen utensils, please consider choosing wood or stainless steel.


Cast Iron Pan… Love my cast iron pan for so many reasons.
It is a great conductor of heat.
It is great for browning and frying since it holds and distributes the heat evenly.
A well-seasoned cast iron skillet is naturally non-stick, so that means no unwanted chemicals leaching into your food.
It will leach iron into your food, but I think that is a good thing!
One pan will last you a lifetime.
You can use it on the stove and in the oven.


Vegan Chilli – a healthy recipe to keep you warm this winter!



2 cloves garlic (minced)
1 small white onion (diced)
2 medium potato sweet potato (diced)
2 cup cooked pinto beans
2 medium stalks celery (diced)
1 cup chopped zucchini
1 can (15oz) whole tomato, canned
4 cup water, filtered
1 sprig rosemary, fresh (or 1 tsp dried)
1/2 tsp cayenne pepper (or to taste)
1/2 tsp cumin
1/2 tsp sea salt, fine (or to taste)
2 tbsp extra virgin olive oil



  1. In a large pot, warm the EVOO with the rosemary and garlic
  2. Add chopped celery and onion until softened
  3. Add zucchini & sweet potato, stirring until softened
  4. Add beans and tomatoes, combine well and let simmer for about 2-3 minutes
  5. Add the water, turn the heat to high and bring to a boil
  6. Reduce heat to a simmer and season with salt, cayenne and cumin
  7. Allow mixture to simmer and reduce, for about 20 minutes
  8. Taste for seasonings and add if needed. Please note that my seasonings are suggestions but you can add whatever you like. Other great options are allspice, curry, black pepper, turmeric, etc.

For more recipes, check me out at Meal Garden, a wonderful meal planning and recipe resource! https://www.mealgarden.com/expert/simplyhealthyliving/



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