Canada is a big part of my life.

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.