Wimpy’s Diner is part of a chain of restaurants mostly found in the suburbs or exurbia. I’ve never come across one in downtown Toronto. The one that is being reviewed sits in that large strip mall at the northwest corner of Sheppard Ave. West and Bathurst.The restaurant is always hopping with patrons. For anyone who craves some good grub at 3am in the morning, this will be the place for you, because it’s opened 24 hours.The servers are always vivacious and have the joie de vivre. They always smile and always punctuate their pleasant greetings with a smattering of conversation, if you, yourself, are of the sociable ilk.The kitchen is exposed allowing you to marvel at the wonder of the cooks and sous chefs, who can whip up cuisine in a matter of minutes. Wimpy’s décor reminds one of Alice’s restaurant from the titular eighties comedy. But, rest assured, you won’t find a surly cook or Flo to tell him to “kiss my grits!”No, this Wimpy’s is always bursting with life! CP24 is on all day long on three overhead flat screen TVs. And that’s a good thing in case you’ve had a busy day and missed the news. The restaurant has many pictures celebrating iconic American celebrities from the days of yore, like Elvis, screen goddess Marilyn Monroe, and the quintessential American “rebel without a cause,” James Dean.Wimpy’s has a very eclectic menu. It offers an all-day breakfast menu, which would please those who are into hashbrowns, toast, and eggs. Sunny side up, anyone? If you have more of an affinity for Greek inspired food they offer three variations of souvlaki. Trust me, their Greek salads are, unequivocally, heavenly.Of course, there are pastas for those with an Italian bent. I would highly recommend the chicken parmigiana. The servings are so huge you can take home a care package for lunch the following day.For the health nuts, and those, who are more into seafood, there is wonderful haddock served with your choice of potatoes or fries (their mashed potatoes are out of this world!), and either a garden salad, or my favourite, Greek salad topped with olives, feta cheese, and Italian dressing.For more Canadian-inspired fare, you may want to opt for the club house sandwich with coleslaw, which was the choice of my dining companion. I did manage to taste a sampling of the coleslaw, and it was absolutely delish! Jamie Oliver, if you’re reading this, you don’t know what you’re missing!I’ve always found the wait staff very congenial at Wimpy’s. They always check in on you while you’re dining and can accommodate all requests. There is always music from the eighties streaming while you savour your meal. The miniature juke boxes by every booth are inoperable but add a nice aesthetic touch.For those wishing to place an order for pick-up, your wish can be granted. Make your next meal be one at Wimpy’s! Sorry, they don’t take reservations. First come, first served.
On the Go? Grab Some Fresh Fruits and Vegetables during your Commute
If you regularly commute through Downsview Station you may have recently noticed a food market with plenty of fresh fruits and vegetables on Tuesdays and Thursdays. The Grab Some Good TTC pop-up food market is an initiative by Toronto Public Health, the TTC, and FoodShare Toronto to make healthy and affordable food more accessible throughout the city.The produce sold at the pop-up market comes directly from the Ontario Food Terminal (which is the main food distribution centre for Toronto,) and from local farms who supply seasonal produce. This guarantees low-cost high-quality fresh produce that is never sitting on a shelf.The pop-up market has a variety of affordable and fresh produce including: oranges, cantaloupe, watermelons strawberries, blackberries, carrots, kiwis, peaches, pineapples, lettuce, kale, spinach, cilantro, bell peppers, eggplant, garlic, mushrooms, avocados, cauliflower, cilantro, garlic, ginger, and other produce. For commuters that needed a meal on the go there were fresh salads and fruit cups available.Barbara Emanuel, Manager of Healthy Living at Toronto Public Health explained that, “prices are as low as possible to enable access to fresh produce,” which encourages commuters to make healthier food choices without breaking their food budget.In addition to providing healthy food alternatives at affordable prices, FoodShare employs community members like Rickysha Jean-Baptiste, a lifetime resident of the Downsview neighbourhood, who works at the pop-up market. Rickysha began working with FoodShare Toronto after completing a placement through the University of Guelph-Humber, where she studies. Her passion for the Grab Some Good market is visible through the friendly customer service she provides to commuters. According to Rickysha, her and her colleagues usually serve over 100 customers in their 4 hours of operation, and consistently receive positive feedback from commuters who would love to see an earlier start time for the pop-up market.The Grab Some Good pop-up market is a pilot project that started in May 2016, and will hopefully become a permanent fixture at Downsview Station. You can purchase affordable, fresh, diverse, and healthy produce at Downsview Station on Tuesdays and Thursdays from 3:00 P.M. to 7:00 P.M.
Healthy Back to School Lunches
Children need a constant supply of energy, vitamins and minerals throughout their day to grow, play and learn. Providing healthy lunches and snacks that are appealing to younger tastes is a challenge for most parents. Parents want to send convenient, affordable, nutritious food that their kids will eat. By offering a variety of foods, a child’s growing body will get all the nutrients that they need while exciting their tastes buds.Children should eat balanced meals and snacks to provide lasting energy throughout the day. Snacks help children stay energized and prevent overeating at meals. Without enough energy from food, they may feel too tired and find it difficult to concentrate in class. To keep a child nourished and ready to learn, a snack should include a mix and match of 2 out of the 4 food groups and a balanced lunch should include at least 3 out of the 4 food groups as recommended by Eating Well with Canada’s Food Guide.For example, a snack and lunch for a child between 9 to 13 years of age needs a total of 2-3 servings of vegetables and fruits, 2-3 servings of grain products, 1-2 servings of milk and alternatives and 1 serving from the meat and alternative group for their school day .To prepare a healthy lunch and snack that your child will look forward to eating, think like a kid. Use your imagination and the food guide for creative ideas. Packing a lunch and a snack needs some pre-planning. Involve your child in the planning and preparation. Not only will you spend quality time together, your child will learn about balanced eating and will be more likely to eat food they made themselves. Tasty Bagged Lunch Ideas Add interest and variety by trying the following ideas:
- Salmon or tuna whole wheat wrap with cucumber slices, cherry tomatoes, white or flavoured milk and a plum
- Quartered chicken quesadilla made with sliced yellow and orange peppers, mushrooms & cheese with a side of grapes
- Mini-muffin eggs with spinach & onion on a whole wheat English muffin, green and red pepper slices & peach halves
- Grilled Turkey, apple & cheddar sandwich, carrots with dip & milk pudding
- Nut butter sandwich with banana and/or strawberry slices and steamed soybeans (edamame)
- Homemade sesame chicken fingers with plum sauce, sweet potato fries, vegetable sticks, milk pudding & melon slices
- Mini meatloaf muffins, thermos noodle vegetable soup, & pear quarters
- Bagel pizza with celery and carrots stick with a hummus dip, yogurt & mango slices
- Homemade mini burgers with couscous salad & orange wedges
- Turkey kebob skewers, whole wheat pita triangles with a tzaziki dip & raspberries
Nutritious Snack IdeasTry these easy ready-to-eat snacks your kids will love. Here are a few ideas to get you started:
- Yogurt with high fiber cereal and blueberries
- Apple slices and low-fat cheese cubes
- Sliced bell pepper sticks and baby carrots with cottage cheese, hummus or guacamole dip
- Banana bread with cheese strings or milk and kiwi
Restaurant Review by Michael Persaud Le Montmartre, 911 Sheppard Ave. West, Downsview, ON, M3H 2T7, phone: 416-630-3804
Restaurant Review by Michael PersaudLe Montmartre, 911 Sheppard Ave. West, Downsview, ON, M3H 2T7, phone: 416-630-3804Website: www.lemontmartrestaurant.comLe Montmartre, named after one of the most appealing districts in France, is a very fine-dining restaurant on Sheppard Ave. West. The building itself is a very resplendent colour of yellow. If you are taking public transit just exit the bus at Wilson Heights. It’s juxtaposed to the Petro Canada gas station. If your mode of transportation is via car, there is ample parking in the rear of the restaurant.Don’t be surprised when you hear the sweet, dulcet Parisian accents of the wait staff. It will transport your mind and consciousness across the pond to France or the 18th arrondissement. Bring your appetite because Le Montmartre’s menu will make you salivate. It’s mouth-wateringly good!For an appetizer I would highly I suggest the Caesar salad or lobster bisque. If you’ve not been to a French restaurant, you may recognize “lobster bisque” from one of Seinfeld’s iconic episodes made famous by Elaine. If you’re more adventurous you may wish to opt for the escargot, or in more everyday parlance, snails.Le Montmartre has a great selection of wines. To compliment your entrees you may wish to opt for a nice merlot, some red, or a special favourite of mine is the choice of chardonnay. The vino may even add a bit of spice to your dinner conversation. Libations at a meal are a must!The patrons at Le Montmartre are very eclectic. You may see Asians, Indians, and various other ethnicities within your vicinity while enjoying your meal. There are some seniors who also like to have a quiet meal while engaging in tete-a-tete. The French music over the P.A. system gives the restaurant great ambience. It really adds some character to the very European décor.One of my favourite dishes is the rack of lamb. It’s always cooked to perfection. It’s never stuck to the bone but slides off easily with your knife. Savour it. My dining companion has indulged in Sole Almondine which is basically filet of sole with wine sauce and roasted almonds. Truly heavenly!To accent your meal a good choice would be any of their sorbets, or for the dessert aficionado, there are always profiteroles. My dining companion, since she has a sweet tooth usually opts for the profiteroles. I usually derive great pleasure from watching her consume it.While dining you are never rushed, but have time to savour your meal. And when its French cuisine it must be savoured like the food gods meant it to be.If you arrive early for dinner there is no need to make a reservation, but if you plan to arrive during the prime dining hours, reservations are highly suggested.I have patronized Le Montmartre about ten times over a seven year period. Each time is well worth the visit. It is the best French restaurant in Downsview!Don’t forget to bring your appetite. Bon appetit!
Take it Outside
Being outdoors can be a magical event.Research has shown that too little time spent outside, or, “nature deficit disorder”, can lead to depression and anxiety. Getting outdoors can reduce stress, lower blood pressure and improve immune function. Want more reasons on the benefits of green spaces? Incorporating elements of nature into your day can give your brain a boost, resulting in increased productivity and focus. Also, natural environments have been shown to be one of the most restorative for creative thinking.What better way to unplug and step outside, whether it is a half hour at lunch or for an entire afternoon, than a picnic in the park. Fresh air makes everything taste better – both spur-of-the moment sandwiches on the grass and well planned moveable feasts.It seems only fitting to think portability and casual charm when considering food ideas. These tips and strategies will make for the perfect picnic.Grab-and-go finger foods such as sugar snap peas, carrot sticks, cherry tomatoes, crackers, firm cheese, apples, grapes are easy to pack and transport.Stock a tote bag or backpack with the essentials: bread, a knife, cutting board and fillings of your choice for a build-your-own sandwich or wrap. Fill inexpensive, reusable glass jars with salsa, pickled vegetables or chutney that can be served over salad greens or grilled chicken.The refreshing goodness of watermelon is so versatile that you can use it as a starter, a side or have it for dessert.More food in jars! Layer salad ingredients and you are ready to go. Place the dressing on the bottom, follow with hearty ingredients like beans, broccoli, cucumber, avocado and pasta and top with lighter ingredients like lettuce.Skip the soda, and opt for water, iced tea, or ginger lemonade instead.Foods such as rice, eggs, cheese, poultry and red meat can spoil and harbour bacteria when not stored at the proper temperature. Keep everything cold with refreezable ice packs or fill a couple of bags with ice cubes and place into a cooler. If you pack raw poultry or red meat to cook at the picnic, keep it packaged separately to avoid cross contamination.If you intend to cook at the picnic site, barbeque grills are available for public use in some designated areas. Any gathering over 25 people, or a gathering that requires a designated picnic site, requires a permit. Gatherings are only able to use a portable barbeque where authorized by permit or where posted to allow their use. Also, only charcoal or briquettes are permitted to be used in permanently fixed barbeques. You can contact 416 392 8188 for further information.Plan for clean-up at the beginning. Pack extra resealable plastic bags, aluminum foil and plastic wrap for leftovers. Moist towelettes are handy to wash up after eating. Bring plastic bags to dispose of any garbage.Once you have decided on the food, just add sunshine and a shady tree at one of the many parks in Downsview!
If you like coffee, sandwiches and homemade dessert, Cafe by Kwin is the place to be!
Café by Kwin first opened in July 2015. This friendly neighbourhood café was created by J. Kwin and is a family business involving both parents and their three children as well as an aunt. The children work after school or on weekends and enjoy working while balancing their school and social schedules.The family works well together and they share bonding moments too. Working with family is, according to them, “a real pleasure.” The business schedule can be adapted to each individuals schedule making it easy to manage.Cafe by Kwin’s priority is to stick to good quality, healthy and fresh product at affordable prices –and they are great at making you feel comfortable. They provide great customer relationships and delicious food –can’t go wrong!It all started because J. Kwin is a coffee lover and a cooking devotee, so he came up with the idea of a cafe where he could work with his family. He did a lot of research and invented his own recipes to make good, healthy, fresh and homemade food. He also decorated and designed the café’s layout. The room is spacious which provides different areas that fit several groups of people and they even have outdoor seating!Their menu includes a variety of sandwiches, coffees, salads, cheesecakes (from The Cheesecake Factory), Belgium waffles, ice cream, and much more. Tu Anh Nguyen (J. Kwin’s wife) is fond of drinks, so J. Kwin also created a variety of drink recipes. I personally recommend the strawberry banana smoothie, which is very fruity and refreshing.Café by Kwin is a great place to meet with friends, to study or have a meeting. They provide a great atmosphere and friendly, respectful service along with good quality food. It is located at 1 De Boers Drive, 400 meters from the Downsview subway station.So, do not hesitate anymore, and come enjoy a delicious coffee with a slice of homemade cheesecake sooner than later!For more information visit: www.cafebykwin.comEmail: mail@cafebykwin.comPhone: 647-352-5558Facebook: Cafe by KwinInstagram: @cafebykwin
Feeding the Think Tank
With great power comes great responsibility. Your brain has a level of responsibility that is unmatched by any other organ. It keeps physical processes regulated, many without your awareness. It regulates your temperature and blood pressure within a tight range, and it controls thirst, hunger and breathing. This means your brain requires a constant supply of fuel – and that fuel comes from food. Put simply, your brain is sensitive to what you eat, and the way it works reflects changes in your diet.Studies comparing traditional diets, like the Mediterranean diet and the traditional Japanese diet, to the standard Western diet have shown that the risk of depression is 25% to 35% lower in those who eat a traditional diet. Scientists account for this difference because traditional diets are high in monounsaturated fat, high in fibre and packed with protective phytochemicals. They are primarily plant-based with a focus on vegetables, fruit, whole grains and cereals, legumes, fish and seafood; and contain only modest amounts of lean meats and dairy. They are low in highly processed and refined foods and sugars, which are common in the Western dietary pattern.The Mediterranean diet has also shown to reduce the risk of developing degenerative brain conditions. Dr. Carol Greenwood, a senior scientist at the Rotman Research Institute at Baycrest Health Sciences, has spent the last 20 years researching the connection between diet and dementia. Results of long-term studies indicate that people following that type (Mediterranean-style) of diet, whether in Europe or North America, lower their risk of developing dementia by as much as 36%, and experience a greater preservation of cognitive function. Dr. Greenwood states that the Mediterranean diet is a pattern of eating. The emphasis should be on consuming a cross-section of “classes” of foods and not specific, individual foods. Here is the run-down:
- Seasonal, culturally diverse vegetables and fruit. Include berries, leafy greens, cruciferous vegetables such as broccoli, bok choy, kale, cabbage. Go for vegetables and fruit you prefer and enjoy;
- Minimally processed whole grains and cereals. Options as brown rice, oats, bulgur, barley, polenta, couscous, millet, 100% whole grain bread and pasta;
- Oily fish. Include salmon, sardines, trout, herring twice a week;
- Plant-based protein from legumes such as lentils, beans and chickpeas;
- Nuts, seeds and oils like almonds, walnuts, pecans, pumpkin seeds and extra virgin olive oil.
And, with the United Nations declaring 2016 the International Year of the Pulses, pulses being dry legumes, celebrate by including them in your meals more often.Pass the chickpeas please.
Nanalyn Jerk: Authentic Caribbean food in Downsview
Are you a foodie? Do you love to tantalize your palate with some of the most piquant tastes known to humankind? Your search is over! Nanalyn Jerk, in the heart of Downsview, might just be your answer. Nestled in a small strip mall just north of Sheppard Avenue West, on Wilson Heights, it is one of the newest and most welcomed restaurants to the neighbourhood.I have patronized the restaurant more than 30 times since its inception into the neighbourhood. I once spoke with a pregnant Asian woman who purchased the same take-out dinner as I did -she was salivating that finally we had an authentic Caribbean restaurant in the neighbourhood.If you’ve been on the foodie scene, or are an avid restaurant-goer in the city, you are probably know that The Real Jerk is one of the best in the city. Albert’s, on St. Clair Ave. West also has its adherents.Whenever you enter the restaurant – which is also a sit-down establishment for those wishing to dine in – your ears will be greeted by some reggae. It adds a nice touch when you’re ordering your entrees, whether from the menu, or from the counter.Some of the dine-in options offered include jerk/ BBQ/fried/ curried/ and stewed chicken -all mouth-wateringly delicious. If you’re more of the adventurous type there is jerk pork, oxtail, curried goat, and escovitch fish (one I will have to put on my hit list as that has escaped my order preference). For a more traditional choice they serve, callaloo and saltfish. Ackee, curried chicken, curried goat roti are great tasting as well. If you’ve never tried a roti in all your life you are missing something that is manna from heaven.Before Nanalyn Jerk entered the Downsview scene three other restaurants occupied its current location. One was a falafel house, the second was an Italian resto, followed by a diner. All did not fair well. It appears Nanalyn is a winner since it has been around for almost two years now.It is LCBO licensed and lunch seems to be their busiest -when the 9 to 5-ers and students from William Lyon Mackenzie queue up to place their orders.I would recommend the fried plantains. You may also wish to indulge in their steamed snapper fish and cow foot. I usually purchase their curried or stew chicken with rice and peas augmented with cole slaw. It is always served with a smile.Nanalyn Jerk caters for events, as well, should you be so inclined. This restaurant is an oasis in Downsview. If you’re driving, there is parking out front.It’s about time Downsview got a taste of Jamaica!
Eating by the (Biological) Clock
At every stage, food and nutrition are the cornerstone to good health. And women, in particular, have special nutritional needs throughout life. Knowing which nutrients matter most can help you choose the best foods.Pregnancy and Motherhood
- Folic Acid: This form of B vitamin helps make and maintain new cells and reduces the risk of birth defects that affect the spinal cord. Many foods are now fortified with folic acid. Sources include certain cereals, pasta and bread; and natural food sources of folate are found in legumes, leafy green vegetables and citrus fruit.
- Iron: Is important in many basic body functions, such as taking oxygen to cells. Vitamin C-rich foods, such as leafy green vegetables, help with iron absorption from non-animal foods. Food sources with high-to-moderate amounts of iron include red meat, chicken and fish, fortified cereals, fortified instant cooked cereals, legumes and some leafy green vegetables such as spinach.
- Calcium: The most abundant mineral in the body is required for muscle function, nerve transmission and hormonal secretion. The remaining 99% is stored in the bones and teeth where it supports their structure and function. It is important to consume adequate amounts of calcium daily before, during and after pregnancy. Dairy sources of calcium-rich foods include low-fat milk, yogurt and cheese. Non-dairy sources include collard greens and calcium-fortified cereals, soy beverage and tofu.
- Omega-3s: These essential fatty acids, EPA and DHA, are an integral part of cell membranes throughout the body. They provide the starting point for making hormones and for brain and nerve cell development. Even women who do not plan to have children should ensure to get plenty of omega-3s. These healthy oils have also been shown to reduce the risk of heart disease. The best food sources are found in salmon, trout, herring, walnuts, flaxseeds, canola oil and soybean oil.
Menopause and Beyond
- Calcium: Although some bone loss is inevitable with age, women can slow the process by getting enough calcium.
- B12: The body's ability to absorb this crucial vitamin also declines with age. This vitamin is essential for producing red blood cells and for maintaining healthy nerve function. A diet abundant in most fish and seafood, red meat, low-fat milk, yogurt and cheese and foods fortified with B12 can supply adequate amounts for most older women.
- Vitamin D: This unique vitamin functions as a steroid hormone in the body. The skin produces vitamin D when it is exposed to ultraviolet rays from the sun. Its major role is to maintain normal blood levels of calcium and phosphorus. It promotes calcium absorption in the intestines, immune function and the reduction of inflammation. Common food sources include low-fat milk, yogurt, fortified soy, rice or almond-beverage, eggs, pork, salmon, trout and sardines.
- Fluids: As thirst signals often become impaired with age, fluid also needs increase with age.Fluids should not replace food at mealtimes, however, they should be consumed at and between meals.
Want to put this information into action? Black Creek Community Health Centre offers two programs where you can learn about healthy eating and receive practical tips and support from a Registered Dietitian. For more details check out our Upcoming Events section (page 6)Among previous workshop participants, this is what they had to say: "I have learned many things that will improve my everyday life such ascooking a variety of vege & fruits, eating healthier, cooking nutritiousfood that isn't expensive." "This program helped me to be more open to try new vege & fruits." For more details, call 416 249 8000 ext. 2258 and check out our events section. Upcoming Events info: Let’s Cook Lunch2202 Jane StreetMay 10 – June 28, 1:00 – 3:00 p.m. Mindful Eating2202 Jane StreetMay 18 – June 8, 2:00 – 4:00 p.m.
Recipe of the Month: Seafood Pasta
IngredientsTomato Sauce1 can of chopped plum tomatoes3 cloves of garlic1 white onion2 tbsp of oregano1 tbsp of olive oil1 bunch of basilSalt and pepper to taste2 garlic cloves2 tbsp of shallots1 tbsp of chilli flakes100 mL of vegatable oil100 mL of white winePastaAny dry pasta of your choice (preferably spaghetinni or linguine)Seafood5 pieces of cleaned shrimp8 cleaned mussels
DirectionsTomato Sauce1. Finely chop your garlic and sauté it in a medium size pot2. Once it is cooked add in your diced white onion.3. Continue to sauté and then add the can of tomatoes with olive oil, oregano and basil.4. Stir regularly and bring sauce to a boil.5. Season it with salt and pepper and continue to cook it until most of the liquid is reduced.Seafood6. In a medium pan sauté more garlic in vegetable oil, just as above.7. Then add finely chopped shallots and continue to sauté8. If you would like your pasta to have some heat (spicy) I recommend adding in chilli flakes at this point.9. While the pan is still hot add your shrimp.10. Achieve a nice sear on both sides of the shrimp without burning it11. Then add your mussels and toss them in the pan so all of the flavours are incorporated.12. After about 2 minutes deglaze your pan with white wine, cooking off the alcohol.13. At this point add in your previously made tomato sauce and bring to a boil.14. Season with salt and pepper15. Your pasta sauce will be ready when the mussels begin to open upPasta16. In a medium pot boil water (salt the water to the point where you can taste it).17. Follow the instructions on the box of dry pasta and cook it off until it is soft.18. Be sure to stir your pasta while it boils or else it will stick19. Strain your pasta and add it to your sauce.20. Toss all of your ingredients together and serve