This creamy, high fibre dip is a crowd pleaser – serve it with raw vegetables or whole-grain crackers. It’s also a delicious spread on burgers and sandwiches.
I don't think you can have too many quick recipes for salmon. This one teams up soy sauce, maple syrup, mustard and ginger for a flavourful meal.
The secret to making this soup is puréeing it to the right consistency; the cooked lentils will give it a rich, creamy texture. Adjust cayenne pepper to taste.
Tacos de pescado (a.k.a fish tacos) originated in Baja California and typically consist of corn tortillas, grilled or fried fish, lettuce or cabbage and fresh salsa. This version is made with avocado, cherry tomatoes, cilantro and mint. Feel free to add…
Swiss chard is an incredibly versatile vegetable - it can be sautéed or steamed, or added to soups, stir fries and casseroles. This is one of my favourite ways to enjoy Swiss Chard.
This hearty, fibre-rich breakfast calls for berries and pecans, but feel free to use anything your heart desires for fruit and nuts. And save some for a mid day snack!
This tasty, creamy soup is a staple lunch for me in the fall and winter. I love the combination of ginger, orange and carrots. It's also a delicious low-calorie starter to any meal.
This salad is simple to make and loaded with flavour, fibre, folate and magnesium. It tastes even better when made a day or two in advance. Prepare it on the weekend and enjoy it as a vegetarian lunch during the week.
Don't be fooled by their red hue - when cooked, red lentils turn pale yellow. And unlike many other pulses, red lentils are very quick to cook.
It's hard to believe these tasty muffins have only 150 calories each! Pure pumpkin purée has about one-third of the calories of pumpkin pie filling, without added sugar and fat.