BRINGING NUTRITION BACK
For newcomers, the focus isn’t on recreating fa- miliar dishes but on learning how to use ingredients commonly found in Canadian grocery stores. “They’re already experts in their own traditional cooking,” she says. “What they’re looking for is how to incorporate available ingredients into what they’re making at home.” She also leads parent-child cooking classes, cre- ating space for families to connect while building essential life skills together. These sessions often lead to valuable, lasting changes. “One mom told me her daughter, who was a ‘se- lective’ eater, started trying new foods after coming to the classes,” Janine recalls. “Now she makes one of the recipes, these simple cucumber boats, every time they have guests over.” For LaForte, those small wins are what it’s all about. LaForte is also addressing a gap many young adults face: learning how to feed themselves during their post-secondary years. Through an affordable meals campaign at the University of Manitoba, now ex- panding to other campuses, she works directly with students to tackle common barriers like time, budget and limited cooking skills. It’s a group that’s often overlooked,” she says. “They’re so eager to learn and really appreciative for the support.” The program includes hands-on cooking class- es, workshops and interactive campus events, all designed to make nutritious eating more accessible and achievable. LaForte’s work reflects Peak’s commitment to local, accessible produce. After collaborating on recipes for a previous Savour issue, it became clear there was a shared focus on highlighting ingredients grown close to home. “I’ve always been a big supporter of eating locally,” she says. “It’s important to highlight ingredients that are affordable and grown locally and to help people learn how to use them in a simple everyday way.” When developing recipes, her focus is always on practicality. “You want people to look at a recipe and think, ‘I could make that tonight,’” she explains. “Even better if they already have the ingredients at home.” For those looking to follow along or learn more, LaForte shares recipes, tips and updates through her Instagram, @reallifenutritionrd, as well as through her website, reallifenutrition.ca, where you can access free resources and sign up for her biweekly newslet- ter. She’s also available on LinkedIn, where she shares insights and connects with the community.
Kale Smoothie RECIPE COURTESY OF SERENA GRAY-WITHERS, PEAK OF THE MARKET LTD.
INGREDIENTS: 1
cup milk or alternative
1 1 1
medium ripe banana (fresh or frozen) large kale leaf (stem removed)
cup frozen mango 1/3 cup plain (or vanilla) Greek yogurt 1 tbsp honey (optional) Ice (optional) INSTRUCTIONS: 1. Combine all ingredients in a high-speed blender. 2. Blend until smooth and creamy. 3. Add a handful of ice to make it extra cold and thick.
SAVOUR MANITOBA | SUMMER 2026 | 19
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