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.
Halibut is a favourite of mine for its firm meat and slightly sweet flavour. Plus, it's a lean source of protein and an excellent source of vitamin D, potassium and selenium. Use this recipe for any white fish, though.
My vegetarian clients give this recipe a thumbs-up! Here, tofu replaces the eggs to yield a high-protein breakfast. Top with chopped chives. Consider making a breakfast burrito with this tofu scramble - simply wrap in a whole grain tortilla and top with…
To maximize the flavours, I often marinate the pork overnight in a resealable plastic bag. Feel free to roast the meat in a 375 degree F (190 degree C) oven if you don't want to grill it.
Shrimp is a protein-rich food that's low in calories and saturated fat. This tasty combination of shrimp, fresh ginger, lime juice and cilantro is a must-try. My taste-testers couldn't get enough!
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.
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.
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.