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Judge Halts Retailer’s Bid for Former Hudson’s Bay Space at Yorkdale

Judge blocks department store from moving into former HBC space at Yorkdale mall. A proposed plan to open a new retailer in the former Hudson’s Bay space at Yorkdale Shopping Centre has been stopped by an Ontario judge. The decision blocks a deal that would have transferred the large anchor location to a discount-focused department store operator. The court found that the arrangement did not meet the standards required for such a major tenancy change, supporting Yorkdale’s position that the retailer was not an appropriate fit for the mall’s upscale environment. The ruling ends months of dispute over the future of the vacant three-level space and underscores the challenges malls face as they try to repurpose former department store footprints. Yorkdale, known for its luxury brands and high-end positioning, is now expected to pursue alternatives that better align with its long‑term strategy.
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Wholesome Bites: Nutritious and Delicious Kids' Lunches and Snacks

    Wholesome Bites: Nourishing and Nutritious Lunches for Kids


Here are two more recipes to add to your collection of healthy and nutritious kids' lunches and snacks:

1. Banana Oatmeal Muffins:

Ingredients:

  • 2 ripe bananas, mashed
  • 1 cup rolled oats
  • 1/2 cup Greek yogurt
  • 1/4 cup honey or maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Optional add-ins: chocolate chips, chopped nuts, dried fruit

Instructions:

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a bowl, combine mashed bananas, Greek yogurt, honey or maple syrup, egg, and vanilla extract.
  • In another bowl, mix rolled oats, baking soda, baking powder, and salt.
  • Combine the wet and dry ingredients and mix until just combined.
  • If desired, fold in chocolate chips, chopped nuts, or dried fruit.
  • Spoon the batter into the muffin cups, filling each about 3/4 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool before serving.

2. Crunchy Veggie and Cheese Muffin Cups:

Ingredients:

  • Whole wheat English muffins, split and toasted
  • Low-fat cream cheese or hummus
  • Sliced bell peppers (assorted colors)
  • Sliced cucumbers
  • Cherry tomatoes, halved
  • Baby carrots, halved
  • Shredded cheese (cheddar or mozzarella)
  • Fresh herbs for garnish (such as parsley or chives)

Instructions:

  • Spread a thin layer of low-fat cream cheese or hummus on each toasted English muffin half.
  • Arrange the sliced bell peppers, cucumbers, cherry tomato halves, and baby carrot halves on top of the cream cheese or hummus.
  • Sprinkle a little shredded cheese over the veggies.
  • Place the muffin halves on a baking sheet and broil in the oven for a few minutes until the cheese is melted and bubbly.
  • Garnish with fresh herbs before serving.

3. Apple "Cookies" with Nut Butter and Toppings:

Ingredients:

  • Apples, sliced into rounds (about 1/2 inch thick)
  • Nut butter (peanut butter, almond butter, or sunflower seed butter)
  • Toppings: Raisins, sliced strawberries, mini chocolate chips, shredded coconut, chopped nuts, granola, etc.
Instructions:

  • Lay the apple slices on a clean surface.
  • Spread a thin layer of nut butter on each apple slice.
  • Add your choice of toppings over the nut butter. Get creative and mix and match toppings for variety.
  • Press two apple slices together with the nut butter and toppings in the middle to create "apple cookies."
  • These apple "cookies" with nut butter and toppings make for a fun and interactive snack that's both nutritious and enjoyable for kids. The different textures and flavors will keep them engaged and satisfied.

These crunchy veggie and cheese muffin cups are not only visually appealing but also provide a satisfying and nutritious snack option for kids.






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