Anna Varriano - Perfect Resonance

03/14/2026

I’m enjoying a Matcha tea latte made with organic, full fat goat’s milk after a lovely hike in the newly fallen snow.

I don’t typically drink milk, but when I make a matcha latte, I want a delicious and creamy ‘foam’ and I love using organic, whole fat goat's milk for that!

Did you know that goat milk offers several advantages over cows milk? Here are a few:

1 - Goat milk is generally easier to digest than cow's milk because the fat globules in goat milk are smaller and more uniform (very similar to human breast milk!).

2 - Goat milk contains only A2 casein and lacks the inflammatory A1 casein of regular cow’s milk. This means that some people who are intolerant to dairy are OK drinking goat milk.

3 - Compared to cow's milk, goat milk enhances the absorption of several key minerals, including iron, calcium, magnesium, and phosphorus - that's a lot of bone-building support!

4 - Goat milk is naturally richer in prebiotic carbohydrates (oligosacchardes) than cow’s milk. These prebiotics foster the growth of beneficial bacteria in the gut. Gut health = overall health.

5 - Unlike cow’s milk which requires mechanical homogenization to prevent the cream from separating, goat milk is naturally homogenized. Mechanical homogenization can break down fat globule walls releasing a substance that can cause oxidative stress in the body.

🐐🥛 💕

03/11/2026

Thought I would totally wing a banana bread recipe this morning. I didn’t measure anything as I was trying to use up a bunch of ‘almost empty’ containers of various ingredients. I wish I had measured everything as it turned out great!

More-or-less, I used:

3 mashed and very over-ripe bananas that were in the freezer

1/2 cup each of sprouted buckwheat flour and gluten-free flour

1/4 cup almond flour

1/4 cup each of olive oil and plain full fat yogurt

2 TBSP local raw honey (as an alternative to sugar)

4 TBSP each of chia seeds and unsweetened shredded coconut

1 TBSP cinnamon

1 tsp each of vanilla extract, baking soda, and baking powder

About 1/2 cup each of dark chocolate chips and chopped up pecans

I beat the egg, oil, yogurt, and bananas in a large bowl then mixed in everything else. Then I poured the batter into an 11x7 inch baking dish which I lined with parchment paper, decorated with pecan halves, and baked in a preheated 350F oven for about 30 min (until inserted toothpick came out clean).

Baking doesn’t always turn out when you wing it, so this was a pleasant surprise!

02/19/2026

https://perfectresonance.com/why-you-shouldnt-spill-the-tea/

Green tea has long been associated with a long list of health benefits, which are primarily thanks to its high concentration of a health-boosting substance called epigallocatechin gallate, or EGCG. EGCG has received a lot of attention and extensive research for decades, and it is clear that it is a....

02/12/2026

Soup for breakfast? Sure!

I’m having left over veggie and rice noodle soup for breakfast. I whisked an egg and mixed it into the hot soup once I took the pot off the heat. The base is chicken broth so this bowl of soup = healthy carbs, protein, fat, and health-boosting nutrients. It’s delish!

Have you ever had soup for breakfast?

02/04/2026

If you like the combo of PB and strawberry jam, then try this snack! Fresh strawberries topped with some nut & seed butter. Yum! Nice little bites that deliver some healthy complex carbs/fibre, fat, and protein - and satisfy cravings for something sweet!

01/31/2026

Today’s breakfast was a buckwheat pancake topped with some nut & seed butter, organic/plain/grass-fed/whole fat sheep yogurt, organic strawberries, and cinnamon. No syrup needed thanks to the sweet strawberries.

I love buckwheat. It’s nothing like wheat. It’s got a lovely nutty taste, is gluten-free, rich in fibre, and loaded with health-boosting minerals.

Buckwheat has been shown to support numerous aspects of our health, including gut health, cardiovascular health, and blood sugar balance.

Buckwheat is the seed of a flowering plant in the same family as rhubarb. It is a great source of plant-based protein, containing all nine essential amino acids.

I always have sprouted buckwheat flour and buckwheat grouts in my pantry (often from Bulk Barn). I make porridge with the groats and use the flour in baking and cooking. Note that it’s not a direct 1-to-1 substitution for regular flour … you’ll have to do some Googling and experimenting depending on your recipe.

Here’s a link to my buckwheat pancake recipe:

https://perfectresonance.com/delicious-gluten-free-buckwheat-pancakes/

01/30/2026

I was at Metro this morning and there was a great sale on PRIMO brand canned beans.

Beans are a convenient, affordable source of plant-based protein, loaded with fiber, vitamins (like folate, B vitamins), and minerals (iron, potassium, magnesium), promoting heart health, blood sugar control, and better digestion while aiding weight management by increasing fullness.

Canned beans offer similar nutrition to dried beans but with the added convenience of being ready to use. Check the sodium content, and note that thoroughly rinsing them can reduce it. Look for low or no sodium options.

Canned beans are so versatile! I’ll be adding a can of white kidney beans to a cauliflower soup I’m making (a puréed soup). The beans will add protein, creaminess, and flavour! Yum!

01/29/2026

Tonight’s dinner: red lentil penne with homemade pesto (made lots when our garden had an abundance of basil and froze it in muffin tins). Topped with baby plum tomatoes, a drizzle of EVOO, and some grated parmigiano reggiano. Delish!

01/29/2026

Sometimes I just wing cooking something based on what needs to get used up in the kitchen. That’s how this morning‘s breakfast got created.

There was an egg carton in the fridge with only one egg left in it, a banana that had gotten a bit too ripe to eat as is, about a quarter cup of almond flour left in the pantry, and a couple of tablespoons of ricotta and yogurt close to their BB dates in the fridge. I beat the egg until it was nice and fluffy then mashed up the banana into it until the mixture was nice and smooth and then added the almond flour and mixed well. As luck would have it, it was perfect pancake batter consistency. I melted a bit of butter in a pan and made pancakes. Topped them with ricotta, organic full fat plain yogurt, and raspberries. No syrup needed as the bananas and raspberries added all the sweetness I needed. I also generously sprinkled everything with cinnamon… After I took this photo and forgot to take another one. Cinnamon helps our body to regulate blood sugar. A pretty decent blend of healthy protein, fat, and carbs.

Just a sidenote, if the consistency of the batter proved itself to be unsuitable to produce these lovely pancakes (as in falling apart when I tried to flip them), I just would have cooked it like scrambled eggs! Why not?

01/27/2026

There was just a segment re: this project on the news. Let's hope it leads to lasting change in all hospitals. Let food be thy medicine - so important - especially in this context. Thank you Beckta and The Ottawa Hospital - L'Hôpital d'Ottawa

What if hospital food could actually help patients heal? At The Ottawa Hospital, we’re reimagining what patient meals can be — and why they matter.In this do...

01/25/2026

I often start my day with matcha tea.

I love everything about matcha tea powder - the aroma, the flavour, the ritual of preparing it in - and drinking it from - my ‘chawan’, and its mighty health benefits.

Matcha tea powder offers significant health benefits, primarily through its high concentration of powerful antioxidants, particularly epigallocatechin gallate (EGCG), which fights oxidative stress and reduces inflammation.

EGCG also supports brain function, cardiovascular health, immune function, weight management, and healthy glucose levels.

Not a fan of matcha? The good news is EGCG is available in supplement form, but buyer beware that not all brands are created equally! You can order Biotics Research Canada’s clinical quality ‘EGCG-200mg’ for delivery through this link:

https://bioticscanada.com/profiles-add/?aff_id=2450

Take control of what you can!

01/20/2026

This cold weather has me craving soup! Lentil soup is one of my favorites and I’m just starting to sauté the veggies to make a double batch as it freezes beautifully. The vegetable medley is so pretty and it smells amazing! Check out my lentil soup recipe by clicking on the link below. For other soup recipes, just type ‘soup’ in the search bar on my website.

https://perfectresonance.com/?s=Lentil+soup