Chipotle chili powder gives chili a rich, smoky flavour. Save some of this chili for leftovers - it's even tastier the next day.
This cold weather favourite is packed with fibre and protein, making it a satisfying meal. I like to toss in chopped kale or baby spinch near the end of cooking to get my greens.
Serve this rich, fragrant curry with steamed rice or a piece of naan bread. You can substitute just about any protein-rich food for the chickpeas, including lentils or tofu.
This delicious salmon, packed with brain- and heart-healthy omega-3 fatty acids, is a favourite at home. Use a good quality pepper mill to coarsely grind the fresh pepper for this recipe—it makes a big difference.
High in vitamin C and iron, leeks belong to the allium family of vegetables, which is thought to play a role in cancer and heart disease prevention.
My vegetarian dinner guests love this dish and so do I! Feel free to use other greens in place of the spinach, such as bok choy or Swiss chard. If you don’t have black sesame seeds, regular white sesame seeds work just as well.
Pale yellow quinoa is the most widely available variety of this whole grain, though some natural food stores carry a dark reddish-brown variety. Both are prepared the same way. If you want a more colourful dish, use equal parts yellow and red quinoa.
The Heart and Stroke Foundation of Canada recommends that adults consume fish, especially fatty fish such as salmon, at least twice a week. Salmon is not only packed with heart-healthy omega-3 fatty acids, it also leads the pack when it comes to vitamin D.
Falafels are often deep-fried which gives them a crunchy texture, but also extra calories. This recipe uses a little oil for pan-frying, which results in a crispy texture with less added fat.
This high-fibre vegetarian dish is packed with flavor and nutrients. It’s an excellent source of vitamin C, folate, calcium, magnesium, potassium and beta carotene!