One of the hardest parts of traveling to remote countries is that it is not always easy to find some of the foods you enjoy the most back home. That in itself presents a great opportunity for exploring new foods, but let’s face it: sometimes it’s nice to have some tried and true comfort food. Homemade Salsa A good example of that for me is mexican food. It’s probably my favourite cuisine, and it was pretty rare that we didn’t have tacos at least weekly in my household growing up. Unfortunately in many parts of the world I’ve been in, finding mexican salsa can be a real pain. Even if ...

Many people have heard the phrase low-carb before – basically a low-carb food implies food with a minimal amount of carbohydrates in it. I would say that any particular low-carb meal should probably have less than 10 grams of digestible carbs in it if it is be classified as a low-carb meal. The motivation for doing so is to limit the amount of insulin that gets produced after the meal. Since insulin directly influences the accumulation of fat, a low-carb diet/meal minimizes the amount of fat that can be stored after a meal, and often leads to more stable blood sugar. A slow-carb meal on the ...

The last time I was down in the Caribbean, I took a real shine to eating guacamole. Truthfully, I had always sort of stayed away from it because I thought I wouldn’t like the avocados in it. But really good guacamole is addictive, and I was eating it like it was going out of style in the Caribbean. In fact, I was putting it on hamburgers, hot dogs, chips — you name it. I’ve made about ten batches of guacamole in the last year, each time refining it a bit. It’s actually getting to be pretty good, as evidenced by the number of people who want me to keep making it. So, I thought I’d do ...