Cantine Kat’s origin:
Having a passion for healthy eating and cooking; since a very young age, raising three boys and taking care of my mother had inspired Cantine Kat’s launch. I was chubby as a child, being subjected to constant cheek grapping from my relatives and comments from my dad that I had had enough pastries at the moment; I decided he was right and went on a lifetime quest to be in shape and eat well. With a lot of will power and determination I maintain a normal body weight and I exercise daily; however, I learned ways of doing this. In this blog I will be sharing ways on how to lose the unwanted weight we store and how to keep it off; while maintaining a normal life and not starving yourself or quick fix dieting. Most importantly when I committed myself to taking care of my mother in her later years I helped her lose ninety pounds in two years, without starving her. This was accomplished with her eating a pescatarian diet, without sacrificing taste or texture and taking a walk everyday. Also, she ate meals from Cantine Kat.
After reading Dr. Sanjay Gupta’s book “Keep Sharp”, Watching Netflix’s “What the Health” and “We are what we eat” I was determined to start cooking Mediterranean, vegetarian and pescatarian meals for my mom and I. Two years later, my mom lost 90 pounds and she walks and does light exercises everyday. Her health has improved. She no longer has cholesterol issues, no more pain from inflammation and she can move around easily. Also, biologically she has gained years on her chronological age.
I have yet to convince my whole family to follow my lead on eating the way we do; with the exception of my son Karl who was the one that encouraged me to watch the Netflix documentaries. I have to be honest when he first told me he was becoming pescatarian I was shocked and I thought he was going through something. Change is difficult, so I became worried for him; yet after seeing the documentaries I took the plunge. Thank you Karl for helMy eldest, Chad doesn’t mind fluctuating to other meals; but my youngest, Daniel is still a meat eater. When they were younger I had to prep the meals (not plant based) very early in the morning, before going to work because I would not have been home early enough. At the time none of us were vegetarian but I always made sure they would have a balanced meal when they got home, thanks to microwaves and slow cookers. There had to be a different type of meal everyday to make it exciting when they got home from school. That is how prepping meals like Cantine Kat was practiced. Especially later, when Daniel was playing hockey and living elsewhere in town. I would prepare meals ahead of time and package them for him to just heat and eat.
With Cantine Kat, I hope to encourage healthy eating, sustainability and help beating disease.
