I love Soy Vey Veri Veri Teriyaki sauce, but I blow through a bottle pretty quick. It works as a sauce, seasoning, and marinade and I love the nutty sesame seed flavor. I decided to try to come up with my own version of the Soy Vey and this is the closest I could get.
Teriyaki Sauce
1 cup soy sauce, I use Tamari soy sauce, I like the flavor better
1/2 cup sesame seeds
1/2 cup sugar, I used a non-bleached, organic sugar, but you could also use honey or brown sugar
1/4 cup sesame oil, you could use another oil, but this gives …read more

When you’re planning your backyard barbecue, you have to think about the marinade. The marinade can make or break your main dish. Not only that, did you know just two tablespoons of traditional BBQ sauce can add 50 calories?
I just heard this recently, but marinating your meat before you cook it can reduce the cancer causing carcinogens released by grilling. Marinating meat before cooking it also keeps it juicer. Cooking your meat on the grill tends to suck the juice out of meats, so knowing how to marinade is an important skill.
Instead of using oil-based marinades, try lemon juice, pineapple …read more

Salads don’t have to be boring – there’s no reason at all you should stick with plain old lettuce and carrots to create a light meal. Here are two delicious recipes perfect for making the most of fresh seafood and other healthy ‘good for you’ ingredients. Developed by Chef Owen Tilley. Executive Chef and Director of Culinary, at Nova Scotia’s High Liner Foods, each recipe incorporates seafood into the salad for a fresh taste that will fill you up and of course…tastes fantastic.
Seared Scallop and Quinoa Salad
Ingredients
12 large sea scallops
3 cups cooked Quinoa
½ garlic clove, minced
1 medium cucumber, peeled, diced
1 …read more