SUMMERSIDE – It was a memorable trip for Amani Taleb and Addison MacAusland.
Last month, the Summerside girls learned they won the YTV contest Kid Food Nation in conjunction with the Boys and Girls Club of Canada, encouraging youth to create their own healthy recipes for snacks and meals.
Last weekend, Amani, Addison and their families travelled to Ottawa to participate in a gala dinner with the federal Minsiter of Health, Ginette Pettipas Taylor.
“I got to sit next to her at the dinner. She was really nice,” said Addison.
Amani said her favourite part was the gala dinner.
“It was really big… and really fun,” she said beaming.
“Seeing the certificate with my name on it, I was really proud of myself. It was all really cool to experience.”
Addison’s favourite part was spending time with her family in Ottawa.
“We got to spend a lot of time together. We also went to Parc Omega and Kids Kingdom. It was all a lot of fun.”
Amani says the gala has inspired her to try new foods.
“I want to start making more recipes that I can use for my lunch and suppers. It’s made me want to eat healthier.”
PEI Lobster Salad
By Amani Taleb
Prep time: 10 min Serves: 4
1 lb (500 g) cooked lobster meat (canned or fresh)
2 cups (500 mL) kale salad blend or mixed greens
Half an English cucumber, chopped
2 mushrooms, chopped (optional)
1 plum tomato, chopped
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) fresh lemon juice
1 small clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) crumbled feta cheese (optional)
1. In a large bowl, combine the lobster, kale, cucumber, mushrooms, if using and tomato.
2. In a small bowl, whisk together oil, lemon juice, garlic, salt and pepper. Pour over lobster mixture and toss well to coat. Sprinkle with feta, if using to serve.
By Addison MacAusland
Prep: 10 min Cook: 15 min Serves: 9
2 1/2 cups (625 mL) old-fashioned rolled oats
1/3 cup (75 mL) liquid honey
1/4 cup (60 mL) butter
1/4 cup (60 mL) packed brown sugar
1 1/4 tsp (6 mL) vanilla extract
1 cup (250 mL) mini marshmallows
1/2 cup (125 mL) dried banana chips, chopped
1/3 cup (75 mL) dried cranberries or raisins
1. Preheat the oven to 350°F (180°C).
2. Spread oats onto a baking sheet and toast for 10 minutes.
3. Meanwhile, in a pot, combine honey, butter, sugar, vanilla and salt. Warm, stirring, over medium heat until butter is melted and mixture is hot. Stir in oats, marshmallows, banana chips and cranberries until well combined.
4. Transfer to a greased 8 inch (1.5 L) baking pan and press in. Cover and refrigerate for at least 6 hours or overnight. Cut into squares to serve.