This Movember, Coach JP Siou takes on a 300+ km (MAYBE 600 km?) challenge to raise awareness for men’s health and mental health. Follow his journey of movement, reflection, and healthy masculinity as he shares honest stories, daily updates, and conversations that remind us real strength means showing up and lifting others.
Holidays don’t have to derail your progress. Learn how to enjoy Thanksgiving meals with intention, balance, and zero guilt. From mindful eating habits to simple portion cues, this Fit Foodie Friday guide shows how to celebrate food for joy and connection while still honouring your goals — no restriction required.
Buying local produce in BC isn’t just about tariffs—it’s about fresher, more nutritious food, a stronger local economy, and sustainability. Learn why choosing BC-grown fruits, vegetables, meats, dairy, and seafood supports your health, community, and environment. Discover where to find the best local options and how small changes can make a big impact.
Discover practical tips for better sleep, whether you’re a Night Owl or an Early Bird. From creating healthy routines and optimising your environment to using tools like sleep tracking, supplements, and napping, this guide will help you wake up refreshed and energised every day.
Exploring the role of feasts throughout history, highlighting how they foster connection, reinforce cultural values, and celebrate abundance, this post examines our evolutionary tendency for overconsumption during feasts and offers strategies for enjoying these occasions mindfully without compromising health. By approaching communal meals with intention, we can maintain balance and celebrate without overindulging.
A Movember themed Fit Foodie Friday article for meat and potatoes guys who avoid vegetables, showing how roasting and grilling can turn veg into deeply flavourful sides that boost energy, support long term health, and help you look after yourself and the people you love without feeling like you are on a diet.
In a recent conversation with one of my nutrition coaching clients, he mentioned that it was sometimes frustrating to find a recipe, buy all the ingredients, and then find himself stuck with a bunch of extra raw ingredients left over and not know what to do with them. This is particularly true for singles living alone, or even couples.
A good example is buying a head of cauliflower and only needing a cup or two of florets in a recipe - how can you effectively make use of the rest of it, instead of it just wasting away in the fridge and eventually going in the bin? Sure, you could just make a big batch of the same thing, but few people enjoy eating the same thing for every lunch and dinner all week!
So - challenge accepted, I went with a list of ingredients my client provided and set out to make four different meals with them.
