Black beans and avocados team up to add fibre, folate, potassium and heart-healthy monounsaturated fat to this tasty salad. Make this salad a meal by adding cooked quinoa and/or corn niblets.
Consider doubling this recipe—not only is it a hit at picnics and barbecues, but its flavour gets even better after chilling in the refrigerator for a few days.
These yummy ‘chips’ are a far healthier alternative to potato chips and they’re an easy way to eat more green leafy vegetables. They’re an excellent source of beta-carotene, lutein aand vitamins C and K. I suggest making extra…
Packed with brain-friendly antioxidants, prebiotic carbohydrates and probiotic bacteria, this smoothie is a filling breakfast or an energizing midday snack. This simple recipe works well with any type of berry.
This hearty vegetarian chili, that's super easy to make, is packed with fibre- and protein-rich pulses. Cocoa and cinnamon add a unique, subtle flavour that makes this chili taste delicious.
I’ve been making this (gluten free) casserole for years and still love it. It’s also a huge hit with my clients—even kids like it! I usually serve it with steamed broccoli for a vegetarian meal but you can also serve it as a side dish…
The combination of raspberries and fresh ginger makes these muffins irresistible! Unlike most store-bought muffins, these have fewer than 150 calories each. Consider making extra—they won’t last long!
Made with sweet potatoes and carrots, this tasty soup is packed with beta-carotene, a powerful antioxidant thought to help fight disease.
This delicious salmon, packed with brain- and heart-healthy omega-3 fatty acids, is a favourite at home. Use a good quality pepper mill to coarsely grind the fresh pepper for this recipe—it makes a big difference.
Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's higher in protein.