Portabello mushrooms have a meaty texture and rich flavour, making them a tasty vegetarian alternative to a steak or a beef burger. I also like to add sliced grilled portabellos to a platter of mixed grilled vegetables. So easy and so delicious.
Rainbow trout is an excellent source of omega-3 fatty acids that help keep your heart, brain and eyes healthy. This dish is as delicious as it is simple to make.
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.
These flavourful snaper fillets are low in fat and sodium.
These spicy tofu bites make a great high-protein snack that even kids will enjoy!
Shepherd’s pie is the ultimate comfort food, especially during our long, dark Canadian winters. This version swaps regular potatoes with sweet potatoes, so it’s packed with beta carotene. Any kind of ground meat can be used in place of the…
Who says lasagna has to be high in fat and calories? This incredibly healthy – and great tasting – version replaces beef with lean turkey, calls for low-fat cheese and includes spinach, eggplant, zucchini and red pepper.
The tofu in this recipe needs marinating for only one hour, but it’s even more flavourful when marinated overnight. Enjoy these tofu cutlets on their own, in a burrito or as a sandwich filling.
Kebabs are the perfect grilled meat in the summerime. This recipe calls for lean steak, but you can also use pork tenderloin or chicken breast if you prefer. Feel free to add onion, green pepper and cherry tomatoes to the kebabs too.
Another Asian-inspired salmon recipe that my family loves. When in season, I always buy wild salmon.