Leslie's Featured Recipes

Looking for healthful recipes that taste great too? Here you'll find an assortment of popular recipes that come from the pages of Leslie's best-selling books. Each recipe is low in saturated fat and sodium and packed with beneficial nutrients. Even better, these recipes are easy to prepare and are sure to please your family's taste buds.

Leslie's Featured Recipes

Showing Results 1-10 (55 Total)

Strawberry Rhubarb Muffins

If have a patch of rhubarb in your backyard, this recipe a great way to use up the famously tart vegetable. If you're buying rhubarb, clean and chop what you don't use and freeze to to make these muffins year-round.

Chipotle Chili

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.

Roasted Ratatouille

This roasted vegetable dish is delicious and makes plenty of leftovers for quick weekday lunches and dinners. At only 107 calories per serving, it delivers plenty of fibre and antioxidants. From Bonnie Stern's More Heartsmart Cooking.

Moroccan Chickpea Stew

This delicious stew shows up regularly on my fall and winter menu. I love its tasty blend of savoury and sweet ingredients. Reminds me of the wonderful meals I enjoyed in Morocco.

Avocado, Mango and Shrimp Salad

This salad is a cinch to make and it's truly delicious. With only 330 calories per serving, it serves up 26 grams of protein and 7 grams of fibre making it a satisfying meal.

Mediterranean Pasta Salad

This is one of my favourite salads. It's a simple dinner, especially if you live in warmer climates, and the leftovers are great for next day's lunch. This salad is loaded with flavour and can be made the day before.

Three Bean Garden Chili

This hearty vegetarian chili, packed with fibre- and protein-rich pulses, is super easy to make. Cocoa and cinnamon add a unique, subtle flavour that makes this chili taste delicious.

Kale Chips with Sea Salt

These tasty ‘chips’ are an easy way to eat more green leafy vegetables. They’re an excellent source of beta-carotene, lutein and vitamins C and K. I suggest making extra – they won’t last long!