How to Participate

1. Register in advance for the basket category of your choice. Participants may register in more than one category if they wish.

   • Breakfast Basket

   • Snack Basket

   • Lunch/ Dinner Basket
     

     • Each basket includes 2 fruits or vegetables, 1 whole grain, and 1 protein source. All these ingredients must be incorporated into your final recipe.

2. Dish Requirements 

   • Contestants must prepare one dish per basket entered.

   • All ingredients from the selected basket must be used in the final dish.

   • Participants may use additional ingredients of their choice

   • Dishes may be hot or cold, sweet or savory, and any style (bowl, salad, soup, wrap, baked item, etc.)

   • The goal is to show creativity, balance nutrition, and highlight the featured basket ingredients

3. Contestants must provide their written recipe the day they submit their dish and the recipe must include:

   • Dish name

   • Participant name

   • List of ingredients with amounts

   • Any common allergens (peanuts, tree nuts, soy, dairy, gluten, eggs, seafood).

   • Step-by-step instructions

   • A brief note on how the required basket ingredients were used

     • Contestants may submit their recipe in advance to 15WgHealthPromotion@forces.gc.ca as long as no changes are made to the recipe between time of submission and tasting day. 

     4. On tasting day,18 March 2026 from 1200 - 1300hrs, bring your completed recipe and dish for up to 4 judges to try. We will supply cutlery for the tasting. Please bring other necessary items such as serving utensils, knives, scoops etc. Judging will take place in the atrium at the OB Philp Building.

FOOD SAFETY REMINDERS

• Wash hands frequently including before cooking, after handling raw foods, and after touching phones or pets. 
• Wash all fruits and vegetables under running water.
• Use clean cutting boards, knives, and utensils.
• Keep raw meats/seafood/eggs separate from ready‑to‑eat foods.
• Wash cutting boards and knives after contact with raw proteins.
• Use separate plates for raw and cooked foods.
• Cook foods to safe internal temperatures (e.g., poultry 74°C/165°F; ground meats 71°C/160°F).
• Cool foods promptly; don’t leave perishable items out for more than 2 hours.
• Store dishes in sealed containers in the fridge until transport.
• Transport cold foods in a cooler or insulated bag with ice packs.
• Label your sample with your name and basket category.
• Clearly note any common allergens on your recipe card.
• When in doubt, throw it out.