Nutrients per serving: 854 calories, 20 g protein, 53 g fat (9.6 g saturated fat), 78 g carbohydrates, 3.8 g fibre, 2,115 mg sodium.
Whether cooking for six or six hundred in his role as Ocean Wise Executive Chef at the Vancouver Aquarium, Chef Ned Bell‘s cooking philosophy is globally inspired and locally created. Since founding Chefs for Oceans in early 2014, Ned has biked 8,700 km across Canada and hosted dozens of events featuring some of the best chefs in the country to raise awareness for sustainable seafood and healthy lakes, oceans and rivers. Ned is also a member of the Loblaw Food Council, and his most recent work involved collaborating and contributing to the Loblaw 2017 Canadian Food Trends.