I've been making this spicy shrimp dish for years. It's from Chicago chef and cookbook author, Rick Bayless. Serve it with brown rice (to soak up the tasty sauce!) and a green salad.
Feel free to use other greens in place of spinach, such as bok choy or Swiss chard. If you don't have black sesame seeds, white sesame seeds work just as well.
I've made this chicken recipe for years and still love it. If you like, add chopped garlic to the marinade. And don't be particular about measurements. I've given you a guide, but feel free to add more (or less) lemon juice, mustard or…
This classic North Indian vegetarian dish is cooked in a delicious broth of tomatoes, onions and traditional Indian spices. Serve it with naan bread or steamed brown rice.
This recipe is a favourite among my private practice clients. It’s got so much flavour for so few calories. Serve it with steamed brown basmati rice and sautéed snow peas and red pepper strips.
This colourful, tasty stir-fry takes than 20 minutes to prepare, making it perfect for weeknights when you’re short on time. If you don’t have time to cook brown rice, serve this with whole wheat couscous or soba noodles instead.
Serve these flavourful turkey burgers on whole wheat buns with salsa, guacamole (or sliced avocado), lettuce and sliced red onion.
This lighter version of Caesar Salad (345 calories per serving!) uses low-fat yogurt and skips the raw egg yolks. If you don’t have anchovy fillets, substitute 1 tsp (5 ml) anchovy paste instead.
This delicious and easy recipe comes from The Buddhist Chef. It recommends quickly frying the falafel patties before baking, but you can skip this step if you like. They brown nicely in the oven.
This meal is light and fresh, with vegetables and flaky fish poached in a perfumed broth. It comes from Epicurious. I've adapted it slightly by using low-sodium both and sodium-reduced soy sauce. You can also use soba noodles instead of udon noodles.…