Luvo’s Fresh Blog
Lifestyle, Health, Nutrition & Inspiration from Luvo
Luvo Hacks: Tandoori Spiced Chicken
Posted by Oli Maughan |
We’ve seen you get creative with our entrées, plump up our pilafs, beef up our breakfasts and add some flare to our flatbreads. It’s time to transform our newest Indian-inspired entrée. Check out three easy ways to put delicious spins on our tasty Tandoori Spiced Chicken with Mango, Brown Rice & Cauliflower:
Cool Things in Canada That Aren’t Igloos
Posted by Jessica G. |
Canada is cool! And not just in the temperature sense (it actually gets pretty hot in some places). Not only are Luvo headquarters located in beautiful Vancouver, British Columbia, Canada, but our good-for-you snacks, breakfasts and entrees (which you’ve been enjoying south of the border for a while) are now available here too! Super cool.
Combating Post-Happy Hour Cravings
Posted by Sophia Worgan |
Did somebody say TGIF? Or maybe its TGITH/TGIW/TGIT- even TGIM, I’m not here to judge how you see fit to relax after a hectic day! In my opinion, most days SHOULD end with an hour of happiness! … Read more »
Beeting Around The Bush: How to Make Beet Ketchup
Posted by Hana May |
We all know ketchup is a requirement with summertime food. It’s impossible to imagine favorites like fresh ground burgers and crispy fries without ketchup—even if you’re opting for a turkey patty and sweet potato version. But regular ol’ ketchup is often loaded with high-fructose corn syrup and it’s a … Read more »
Guilt-free Poutine
Posted by Jessica G. |
Poutine (pronounced “poo-tin” with a French-Canadian accent) is one of Canada’s most beloved dishes. Invented in Quebec in the 1950s, this pants-tightening snack consists of French fries topped with cheese curds and gravy. The fries are usually the thicker variety, crispy on the outside and soft on the inside. The peppery gravy (poultry-based is preferred) and cheese curds are added just … Read more »
Eating Wild Edible Plants
Posted by Ryan Abbott |
The idea of eating locally grown food has spread far and wide. The standard for many restaurants is to source as much of their menu as possible from farmers within a few hundred kilometres. But only eating items grown neatly in rows at a farm still leaves a lot of edible items uneaten—the wild ones. There are … Read more »
Melon 6 Ways
Posted by Jessica G. |
I made the totally amazing excellent discovery the other day (and probably many of you did as well if you’re on Pinterest) that watermelon pizza is a thing. I don’t mean replacing the pineapple on your Hawaiian pizza with watermelon, but using watermelon wedges in place of the pizza pie and adding toppings like fresh fruit, dried fruit, nuts… Read more »