Chipotle chili powder gives this plant-based chili a rich, smoky flavour. Save some of this chili for leftovers - it's even tastier the next day.
Originally published in Bon Appétit, I stumbled across this recipe on the Epicurious website. It's a real winner. So delicious and light. Poaching the fish results in buttery, flaky cod fillets.
This is one of my staple (and delicious!) grilled chicken recipes, courtesy of Melissa Clark from The New York Times. Follow her for her fabulous recipes that never fail to deliver that "wow" factor.
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…
Serve these flavourful turkey burgers on whole wheat buns with salsa, guacamole (or sliced avocado), lettuce and sliced red onion.
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.
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.