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Rose

Recipe of the Week: Catelli Healthy Harvest Vitality-Boosting Pasta Salad

This recipe is a powerhouse when it comes to vitality-boosting ingredients, including whole grains, edamame beans, berries, orange veggies and Greek yogurt. For more information on vitaility-boosting ingredients and the benefits of whole grains, check out WholeGrainPasta.ca or Catelli.ca. Serves 6. 1 Pkg (375 g)    Catelli® Healthy Harvest® Whole Wheat Rotini 1    large red bell […]

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Recipe of the Week: Hearty Italian Meatball Soup

Still waiting for the Spring thaw to arrive? Cheer up and enjoy the warmth of this delicious and filling soup that’s hearty enough to be a meal. Keep the meatballs small when making.   Meatballs 6 oz lean ground beef (about 1/3 lb) 3 Tbsp seasoned dry breadcrumbs 2 Tbsp barbecue sauce 1 egg 1 […]

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Recipe of the Week: Asian Beef Lettuce Wraps with Peanut Sauce

I love the mu shiu served in Chinese restaurants. Great for a main meal or a starter, you can also change up the meat from ground beef to chicken for a leaner dish. Traditionally, they’re high in calories and fat due to extra oil and the fattier quality of the beef. These homemade ones taste […]

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Personal Gourmet Food Intelligence: Winter Weight Gain

This cold winter forced many of us into hibernation mode which added extra pounds of layering to keep us warm! Losing weight is easy compared to keeping it off. What are the main habits that cause you to gain the weight back every time? The American Jo…

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Recipe of the Week: Oscar Party Appetizers

Enjoying the glitz and glamour of the Oscars from the comfort of your living room this Sunday? Throw your own A-list affair right at home and enjoy the show with some appetizers and bubbly! Choose appetizers that are both delicious and low in fat and c…

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Personal Gourmet Food Intelligence: Best Foods for Winter

During the colder months many of us suffer from Seasonal Affective Disorder (SAD), leaving us in a poor mood and often more vulnerable to viruses.  Certain foods can raise our happy hormone serotonin and build our immune system. Oatmeal – stick to your ribs cereal.  Whole grains keep your serotonin elevated and maintains your blood […]

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Recipe of the Week: Quesadillas with Grilled Chicken, Pesto and Cheese

These make a great appetizer or main meal. I always like to use my own recipe for pesto, since it has a lot fewer calories and less fat than the store-bought type. In late summer, when basil is abundant, I make pesto in large batches and freeze it in s…

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Recipe of the Week: Tex Mex Chilli

This is a great, lighter chili typically served in the Southwest. Using chicken rather than beef reduces the calories and fat. Dusting the chicken with flour maintains the moisture. Aged cheddar is the perfect accompaniment. Add diced avocado to the li…

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Personal Gourmet Food Intelligence: Checking in on New Year’s Resolutions

If your New Year’s resolution of losing weight was successful, now comes the real challenge! *Keeping it off!* You lost weight by restricting food groups, calories, sugar and fat. This always works. BUT who wants to stay on a restrictive diet better known as a “food prison.” The “Catch 22!”  We slowly return to our […]

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Recipe of the Week: Layered Tortilla, Chickpea, Tomato and Cheese Lasagna

This is one of the most beautiful and delicious recipes to serve. Use a variety of colored tortillas to make it even more spectacular. When this dish is cut open to expose the tomato sauce, vegetables and cheese it looks amazing. I often prepare a coup…

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Personal Gourmet Food Intelligence: Kefir

Kefir which is similar to yogurt originated in Russia and Europe and specifically Turkey.  Keif  means “good feeling” in Turkish. It’s making itself more prominent now in our supermarkets and may be more beneficial to your health than yogurt. Kefir and yogurt are both rich in protein, calcium, B vitamins and potassium with a slightly […]

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Personal Gourmet Food Intelligence: Kefir

Kefir which is similar to yogurt originated in Russia and Europe and specifically Turkey.  Keif  means “good feeling” in Turkish. It’s making itself more prominent now in our supermarkets and may be more beneficial to your health than yogurt. Kefir and yogurt are both rich in protein, calcium, B vitamins and potassium with a slightly […]

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Recipe of the Week: Wild and Brown Rice Pilaf with Dried Fruit and Nuts

This rice dish is amazingly versatile. I serve it as a side salad at meals, put it on a buffet table or use it to stuff roasted chicken or turkey. Very little oil is needed because of the flavors in the salad. Serves 8 3/4 cup wild rice 3/4 cup brown r…

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Personal Gourmet Food Intelligence: Juice Cleanse

“New Year = New You”  Most New Year’s resolutions are around weight loss and eating well. Juice cleanses have become more and more popular … would you try one? Juice cleansing is a huge trend today in dieting and healthy living. Motives are to improve your eating habits, cleanse your body from  toxins and  ultimately […]

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Personal Gourmet Food Intelligence: Holiday Meals

Actual holiday meals are filled with fat, salt and sugar.  These are the three most additive foods in our diet and they are hidden everywhere. Here are my tips to lighten up your holiday meal.   Avoid all deep fried foods.  Select baked, roasted, grilled or sautéed.  One tbsp. of oil has 120 calories and […]

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Recipe of the Week: Mediterranean Platter

This is similar to the antipasto platters you enjoy in Italian restaurants, where the vegetables are usually sitting in excess oil, dramatically increasing the fat and calories. Instead I prepare these roasted vegetables with a small amount of olive oi…

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Personal Gourmet Food Intelligence: Top Chef Secrets

So you marvel at Top Chef on TV?  Try these tips to become a genius in your kitchen! When sautéing or caramelizing onions, add a little baking soda which speeds up browning and cuts the cooking time in half! The best soup should be made a day in advance so all the flavor comes together […]

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Personal Gourmet Food Intelligence: Food Synergy

Studies show that the right food combinations can help lower weight and reduce  the risk of heart disease and cancer. It’s called food synergy according to a study done at the University of Minnesota Tomatoes and avocados – tomatoes contain an antioxidant called lycopene.  Fats from an avocado make this cancer fighting antioxidant more available. […]

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Recipes to try When Experiencing Menopause

On Monday I talked about the foods to avoid when experiencing menopause, today we will learn about what to eat to lessen the symptoms along with some recipes! So what are some of the foods that relieve and lessen menopausal symptoms? Calcium rich foods…

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The M Word (Menopause)

As Benjamin Franklin once said,  ”The only things certain in life are death and taxes.”  But then again he was a man!  The other thing he forgot about is that all women will go through menopause! The M Word, all women experience it and yet no one really talks about it. Women can begin experiencing […]

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Recipe of the Week: Mushroom, Spinach and Goat Cheese Phyllo Pie

This is similar to spanikopita but is made in a pie pan. It’s a wonderful main course and works equally well as a side dish. Serve it with a mesclun salad. Serves 6 2 tsp vegetable oil 1 cup finely chopped onion 2 tsp finely chopped garlic 3 cups sliced button mushrooms 1/2 package frozen […]

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Recipe of the Week: Warm Spinach Salad with Asiago Cheese and Oyster Mushrooms

This salad has to be served warm so the cheese softens over the warmed mushrooms. Use any variety of mushroom you like. The key is to cook the mushrooms on a medium-high heat until all the moisture evaporates so the mushrooms aren’t wet. Serves 4 SALAD 3 cups oyster mushrooms, sliced in half 8 cups […]

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Personal Gourmet Food Intelligence: How to Reduce 100 calories in a Day

If you can reduce your food intake by *100 calories* daily you can lose *10 lb in a year* without barely trying! These types of small lifestyle changes that are easy to keep, makes long term weight loss achievable. Now add 15 minutes per day of walking and you’ve lost another 10 lb over the […]

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Recipe of the Week: Pumpkin and Cinnamon Cheesecake

If you want a delicious yet lighter dessert for Thanksgiving or the upcoming holiday season this is the perfect cheesecake to complete your meal.  This can be made a couple of days in advance or frozen for up to 6 weeks. Makes 12 slices     Crust 1 ½ cups graham cracker crumbs 2 tbsp […]

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Recipe of the Week: Mushroom and Spinach Miniature Lasagna Rolls

Instead of making the usual lasagna, in which leftovers often seem to go to waste, I opted for this version. I love the idea of rolling cooked lasagna sheets to make individual servings. This is a great vegetarian dish that has all the nutrients you ne…

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Personal Gourmet Food Intelligence: Go Greek!

So with Greek yogurt taking the stage today what is the real difference between that and low fat yogurt? Calorie wise they are similar with about 150 calories per cup. Greek has about 4.5 gm of fat versus low fat yogurt with only 3 gm. Greek has about  three times the calcium with close to […]

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Recipe of the Week: Creamy Seafood Lasagna

A delightful pasta dish for family gatherings and Friday night dinner parties! This succulent lasagna uses the perfect blend of seafood pasta. With its creamy and elegant sauces this dish is sure to satisfy everyone at the dinner table. Try using whole…

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Personal Gourmet Food Intelligence: Food Synergy

Studies show that the right food combinations can help lower weight and reduce  the risk of heart disease and cancer. It’s called food synergy according to a study done at the University of Minnesota   Tomatoes and avocados – tomatoes contain an antioxidant called lycopene.  Fats from an avocado make this cancer fighting antioxidant more […]

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Recipe of the Week: Frittata with Sautéed Mushrooms and Havarti

To enhance the flavor, use wild mushrooms such as oyster, shiitake or portobello. Button mushrooms work as well, but be sure to sauté on a higher heat so the excess liquid evaporates. Serves 2 1 tsp vegetable oil 1/3 cup finely chopped onion 1/2 tsp chopped garlic 3/4 cup sliced mushrooms 1/4 cup diced red […]

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Personal Gourmet Food Intelligence: How to Prepare Perfect USA Rice Everytime

Find out how to get perfect rice everytime whether you’re using the stovetop, conventional oven, microwave or even a rice cooker! Stovetop Method In a large saucepan, combine 1 cup (250 mL) rice, liquid (see chart below), 1 tsp (5 mL) salt (optional) and 1 tbsp (15 mL) butter or margarine (optional). Heat to boiling, […]

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Recipe of the Week: Shrimp Fried Rice

Fried rice in Asian restaurants is often made with lard or excess oil, adding enormous amounts of calories and fat. In my recipe I use a stock-based sauce that only uses 1 Tbsp of flavored sesame oil. And instead of the traditional green peas, I have used edamame, which are Japanese soybeans.   Serves 6 […]

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Personal Gourmet Food Intelligence: How to Care, Store and Reheat Rice

Every wonder how to store your rice when it’s uncooked? cooked? or when you’re reheating? Read below to find out the perfect method for each! UNCOOKED Milled Rice – If stored properly, all forms of milled rice will keep almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly closed […]

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Personal Gourmet Food Intelligence: USA Rice Forms

Canada’s Food Guide to Healthy Eating recommends 5 to 12 servings of grain products per day. One cup (250 mL) of cooked rice provides two servings of grain products. The Canadian diet should provide 55 per cent of energy as carbohydrates, including cereal, breads, other grain products, fruit and vegetables Below are a list of […]

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Recipe of the Week: Brown Rice, Black Bean and Avocado Pilaf

This pilaf is both sensational and simple, not to mention healthy: brown rice is a low-glycemic food that keeps you full for a long time, and rice and beans make a complete protein when combined. If you cut the avocado ahead of time, sprinkle it with l…

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Recipe of the Week: Barbequed Corn and Roasted Red Pepper Salad

While we’re still grilling you can’t beat barbequed corn on the cob.  This salad is great on it’s own or serve with either grilled beef, chicken or tiger shrimp Serves 4     SALAD 3 fresh cobs of corn – husks removed 1/2 cup diced red onion 1 small red pepper sliced in half – […]

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Recipe of the Week: Miniature Hoisin Garlic Burgers

These burgers are extremely moist and flavorful due to the hoisin sauce. Instead of meat, use ground chicken, veal or pork, or try a combination. Serve these on miniature hamburger buns and add some sautéed onions. If you prefer, make 4 or 5 burgers instead of the minis. Serves 5 1 lb extra-lean ground beef […]

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Personal Gourmet Food Intelligence: Coconut Oil

In the past it was deemed unhealthy to consume coconut oil since it was a saturated fat, known to clog our arteries and raise our cholesterol. Studies today find that coconut oil’s saturated fat called lauric acid can increase the good cholesterol, improves cholesterol ratio levels and helps restore normal thyroid function. The advocates for […]

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Recipe of the Week: Coconut Cheesecake Squares

Coconut and cheesecake go so well together. To toast coconut flakes, just place them in a skillet over medium heat and brown for about 2 minutes, stirring constantly to prevent burning.Serves 16 squares     CRUST 1/2 cup granulated sugar 3 Tbsp unsweetened cocoa powder 2 Tbsp vegetable oil 1 large egg 1/2 tsp vanilla […]

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Recipe of the Week: Chicken Fajitas

Tex mex food is an all-time kids’ favorite. These fajitas are creamy and rich tasting but without the fat of regular fajitas, which are loaded with a lot of cheese, sour cream, guacamole and beef. My version has plenty of vegetables, along with some light cheese and sour cream. Easy to make, and the whole […]

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“Choose It and Lose It” Misconceptions

Over the past year I’ve been promoting my most recent book, “Choose It and Lose It” on national television, radio and print.  In this book I have analyzed the menus of 65 Canadian restaurant chains complete with nutritional information for selected items. My objective is to have the public make more informed and healthier choices.   This […]

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Personal Gourmet Food Intelligence: Turmeric

Turmeric, an orange-colored spice imported from India, is a part of the ginger family and has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years.  It gives foods that bright yellow tinge. The western world is now paying attention to this super star herb. Studies show that that turmeric is […]

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Personal Gourmet Food Intelligence: Marinated Flank Steak with Oyster Mushrooms

Try a variety of mushrooms, such as portobello, cremini or button, in this dish. It’s also delicious without the mushrooms. For the most tender meat, slice it across the grain.Serve alongside steamed rice and bok choy or other green vegetable. This is one of the leanest cuts of beef you can eat. It’s low in […]

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Recipe of the Week: Fresh Corn Salad

This is the salad to make when corn is at its ripest. I always look for small white and yellow kernels on cobs that have been picked that day if possible. You’ll have to go to a local farmers’ market. It’s well worth the trip. If you want to make this salad year round, buy […]

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Recipe of the Week: Shrimp Salad with Charred Corn Guacamole

Sauteed shrimp avocado and charred corn were meant to be eaten together. It’s best to prepare the guacamole as close to serving time as possible so the avocado doesn’t darken. If you can’t, always sprinkle lemon juice over your avocado to delay browning. SALAD 8 oz raw shrimp, peeled and deveined 1/3 cup diced red […]

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Personal Gourmet Food Intelligence: Lemongrass

Lemongrass is a secret weapon in Asian cuisine.  It’s a stronger version of lemon rind and has a more aromatic flavour. Lemongrass should be fragrant when fresh and a lemony green color. Cut off the lower bulb and remove the tough outer leaves, the soft paler stock is what you use. Always smash the lemon […]

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Recipe of the Week: Chicken with Plum Tomatoes and Three Cheeses

I initially created this recipe for white fish; I then tried the delicious topping over a grain. Now I’ve found it works well with chicken. Use a variety of cheeses of your choice, but be sure to include a couple of stronger-tasting ones. Serves 6 1 1/2 lb skinless boneless chicken breasts (about 4 to […]

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Recipe of the Week: Apricot Quinoa Salad

Quinoa, pronounced “keen-wah,” is one of the most nutritious grains you can eat. It’s a complete protein and high in calcium and iron. You can now find it in most supermarkets or bulk food stores. I always freeze the uncooked grain to keep it fresh. Serves 6       SALAD 2 cups vegetable (or […]

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Personal Gourmet Food Intelligence: Gluten Free

Everyone today seems to be on a gluten free diet even if they have never been diagnosed with a gluten allergy. They’re eliminating wheat, barley and rye from their diets and replacing them with corn, quinoa, buckwheat, amaranth and millet. If you’re not allergic to gluten and going to a gluten free diet.  Beware! Many […]

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Recipe of the Week: Frittata with Sautéed Mushrooms and Havarti

To enhance the flavor, use wild mushrooms such as oyster, shiitake or portobello. Button mushrooms work as well, but be sure to sauté on a higher heat so the excess liquid evaporates. Serves 2 1 tsp vegetable oil 1/3 cup finely chopped onion 1/2 tsp chopped garlic 3/4 cup sliced mushrooms 1/4 cup diced red […]

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Personal Gourmet Food Intelligence: Habits that Keep you Overweight

There are habits that can keep you overweight: • Family style serving of large food platters encourage increased portions by as much as 35%. Portion out your meals. • Getting too little or too much sleep can add on the pounds and increase belly fat by 2 ½ times. When you’re tired you lack energy […]

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Personal Gourmet Food Intelligence: Are you a food-aholic?

Are you a food-aholic? A.k.a. addicted to saturated fat, salt and sugar?

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Sunday Night Family Dinners

I have to mention that I have a new book coming out this September 2013. It’s called the BEST of Rose Reisman (or something like that). It will feature over 265 recipes, 30% being all new and the remainder being my favourite menu items revamped with new food trends. I’ve been rigorously testing for the […]

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Recipe of the Week: Coconut Layer Cake with Italian Meringue Icing

I used to avoid coconut desserts entirely but now that light coconut milk is available, I’m always looking for ways to use it. To toast the coconut, brown it in a skillet over high heat for approximately 2 to 3 minutes. Serves 14   1 1/4 cups granulated sugar 2 egg whites 3/4 cup light […]

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Personal Gourmet Food Intelligence: Passover

The Jewish holiday of Passover, is one that revolves around tradition, history, family, food and more food. Not a healthy diet for the 8 days – large portions of fatty meat, oil, eggs, non dairy hydrogenated whipped cream and lots of chicken smaltz, other wise known as fat. Let’s lighten up! * Chopped liver made […]

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Recipe of the Week: Tiger Shrimp with Spinach Pesto and Grilled Corn Salad

Tiger shrimp are quite affordable today compared to what they cost a few years ago. If you can’t find them, you can use smaller shrimp.This spinach pesto is a good example of how you can use different ingredients to make variations on classic basil pesto. If you don’t have fresh corn, sauté 2 cups canned […]

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In Rose’s Words: Healthy Kids Panel – “No Time to Wait”

Over the last year I was asked to sit on an Obesity Task force, by the Honorable health minister, Deb Matthews. The aim of the panel was to decrease obesity in children by 20% over the next five years.  There were 18 experts in various industries. Once a month we spent a full day, for […]

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Rose Reisman

Post image for Rose Reisman

Caterer, Cookbook Author, Nutritional Consultant

Sixty-eight percent of Canadians are obese with one in four children contributing to this statistic. In comes Rose Reisman, health and nutrition expert, with seventeen cookbooks and several healthy ventures to inspire Canadians to change the way they eat. Breaking down food groups, she offers tips and strategies for healthy eating. Starting with her famous ‘Swap it’, Rose Reisman shows how food choices can empower us to make smarter decisions. With reference to her latest cookbook, Rose Reisman Family Favourites, she reveals her love affair with light cuisine. Learn how diets impact your system. Learn how to avoid the ‘food prison’. Learn the three key things to watch for in your food.

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Recipe of the Week: Three-cheese beef lasagna

I love a good old traditional beef lasagna. But often the fat and calories are enormous due to the fat in the meat, the tons of cheese and the béchamel (white cream sauce). I use lean ground beef and drain both the beef and sausage fat. In the cheese layer I depend on more ricotta […]

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Personal Gourmet Food Intelligence: Eggs

What would breakfast be without eggs? Eggs are a great source of protein and contains essential vitamin and minerals, but restaurants can turn them into a landmine of calories and fat. 2 eggs either boiled, poached are the healthiest, and if scrambled …

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Recipe of the Week: Baked Root Vegetables with Maple Syrup and Cinnamon

Baked root vegetables are a real comfort side dish during the colder months. Use other varieties of your favorite vegetables such as turnips or rutabagas. You may need to add a little more maple syrup since these vegetables tend to be less sweet. 1 lb …

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Personal Gourmet Food Intelligence: How to Adjust your Appetite

Losing weight is a tough task. Small changes will go a long way at helping you achieve your goals by keeping your appetite in check. 1.   Go for more volume and less calories: Have meals that consist of high water content foods, such as soups, fruits, veggies in place of low volume (low water content) […]

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Recipe of the Week: Mango Beef Stir-fry

The most delicious mangos are from Indonesia-they’re sweet and tender. Don’t be put off fish sauce by its strong aroma-the flavor is much more mellow once it’s cooked. If you can’t find fish sauce, use either soy sauce or oyster sauce. The steaks I like to use are sirloin, rib-eye, filet or New York strip, […]

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Personal Gourmet Food Intelligence: Chocolate Covered Strawberries

There is nothing more delicious than chocolate covered strawberries.  The chocolate shops and restaurants always coat the fruit perfectly with a silky smooth layer of melted chocolate.  At home you tend to find the chocolate often gets lumpy. Let me give you some great tips: The key is using a good quality of chocolate, never […]

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Recipe of the Week: Multigrain French Toast

Those pancake houses serve the best-tasting French toast, cooked in loads of oil and smothered with butter and maple syrup. Not exactly healthy or lowfat, though. My version of French toast is delicious and healthy. Using an egg substitute saves fat, c…

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Recipe of the Week: Shrimp Fried Rice with Edamame

Fried rice in Asian restaurants is often made with lard or excess oil, adding enormous amounts of calories and fat. In my recipe I use a stock-based sauce that only uses 1 Tbsp of flavored sesame oil. And instead of the traditional green peas, I have u…

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Personal Gourmet Food Intelligence: Grapefruit and Medication

The super food grapefruit,  a great source of vitamin C has come under fire recently. Western university in London Ontario has discovered over 85 medications that if taken with as much as even one grapefruit can cause side effects. Over half of these drugs  can cause severe side effects. A chemical in the fruit interferes […]

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The Reisman family trip – I need a vacation from my vacation!

My most cherished time of year is the Christmas break.  That’s when I kidnap my entire family, four kids, one son in law and my hubbie and we go on our annual adventure.  This year my daughter Natalie and I decided that we would try something different.  We’re not great beach sitters and as much […]

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Personal Gourmet Food Intelligence: Gallstones and Your Diet

Twice as many women than men suffer from gallstones, often due from hormones and one in five will require surgery. Gallstones form in the gallbladder when the bile released into your intestinal tract contains excess cholesterol and it can’t eliminate…

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Recipe of the Week: Milk chocolate fudge cake

I developed this recipe for a contest put on by the Scott paper towels company. It won for the best recipe in the series. This is similar to a devil’s food cake, with half the calories and fat. The use of light mayonnaise gives it a dense and cre…

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Personal Gourmet Food Intelligence: Tortilla Salad Bowls

Tex mex or southwest cooking is all the rage today.  If you like the idea of a tortilla salad with lettuce, tomatoes, avocado, corn and jalapenos, an innovative way to serve it is in a tortilla bowl. Most restaurants fry the entire tortilla that the s…

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