What We’re Eating for Lunch

A sampling of the naturopathic lunch fare floating around the staff room this week. 🙂



  • Vegetarian Curry Stir-Fry: PC’s Tikka Marsala sauce and all kinds of vegetables and chick-peas. Served with a quinoa and wild rice combo that can be bought at Costco. (gluten-free, dairy-free, vegan)


  • Turkey chili:  1 lb ground turkey browned with 1 onion and garlic. Add 2 cans diced tomatoes, 1 can black beans, 1 can mixed beans and 1-2 tbsp chili powder. Cook on low in crock-pot overnight. Served with ½ avocado diced and handful of chopped parsley. (gluten-free, dairy-free)


  • A visit to the local Café Chartreuse here in Collingwood for the 3-salad combo: Roasted Brussels sprouts, navy bean and artichoke salad and grilled veggies. A truly great place for a homemade, healthy lunch!



New Cervical Screening Guidelines: What Should You Do?

A panel of Canadian specialists has looked at the data and determined new screening guidelines for cervical cancer.

The new recommendations include:

  • No routine screening for women under age 25, including sexually active women, as opposed to starting at age 18 especially in sexually active women.
  • A strong recommendation for screening women aged 30 to 69 every three years as opposed to every year.
  • Ending screening for women aged 70 and over who’ve had three successive negative Pap test results.

Is It Enough?

A Pap test is never a fun way to spend your time, and for the majority of women, the guidelines above are probably a safe bet. But what about the small minority of individuals where it isn’t?

If you read comments on this CBC article, you’ll see feedback from many women who would have been missed had they been following the new guidelines.

Does that mean the guidelines are wrong? No. In a publicly funded health care system there is only so much money to go around. As a result, decisions get made based on greatest impact to an entire population, not on greatest impact for the individual.  The result, though, is that people fall through the cracks.

No right answer here, but the good news is at you do have choice. You can read more about how and why we began our Collingwood Well-Woman Visit Days here. Next one is January 28, 2013.

What We’re Eating For Lunch

One of the most common questions we get from our patients who need to go on gluten-free, dairy-free, or other restricted diets, is “What do you eat for lunch?

This is particularly common for those on gluten-free diets. As a culture, we eat a lot gluten. Sandwiches, wraps and pitas are built on wheat. Most restaurant and fast-food choices contain gluten in abundance.

When I look around the lunch room at StoneTree Clinic, though, gluten is almost never in evidence.  Most of our meals are not only gluten-free, they are dairy-free, egg-free, yeast-free and sugar-free as well–meals that give us energy, help us maintain a normal body weight, keep our skin looking great, and get rid of those pesky mid-afternoon cravings.

To be clear, though, we didn’t always eat this way. We’ve had a lot of support and practice over the years. We’ve had to learn to see and prepare food differently.

To help you do the same, we’re going to start sharing what were eating for lunch to give you ideas, strategies and tools to help you make change.

We hope you enjoy it!

Yours in good Health,
Tara, Shelby and Kendra

(Gluten free, diary free, egg free, yeast free – vegan)

  • Brussells Sprouts and Navy Bean Salad – 4 cups roasted Brussels sprouts (with olive oil and salt) – 400F for 20 minutes, 1 cup cooked navy beans (could use one can).  Combine both with diced sun-dried tomatoes, 1 can of artichokes diced and topped with balsamic glaze.
  • Eaten over 2 handfuls of mixed greens.

(gluten, dairy, egg, yeast, sugar free – vegan)

  • Tofu & veggie curry – you can find the recipe (and many more!) on Shelby’s extensive recipe page here.
  • Chopped raw veg – red pepper, celery and carrot.

(gluten, dairy, egg, yeast free – vegan)

  • Green Smoothie – vegan protein powder with kale, carrot, celery, apple, berries, chia seeds, hemp hearts, raw cacao.
  • Baked Beans