This easy to make, protein- and fibre-rich soup is a family pleaser. Serve it with a side salad and whole grain corn tortillas for a satisfying plant-based meal.
Sweet, salty and spicy - these walnuts are a special treat for the holidays.
Roasting cauliflower gives it a delicious nutty flavour and crispy texture. I add plenty of freshly ground black pepper to give the cauliflower extra spice. (If you don't like garlic feel free to omit it from the recipe.)
Thanks to psyllium, quinoa and whole-wheat flour, these heart-healthy muffins deliver 4 grams of fibre each!
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.
My taste testers loved this delicious antioxidant-packed smoothie! One serving contains more than twice the recommended daily intake of vitamin C!
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.
If you're looking for ways to get the kids (or adults!) in your family to eat broccoli, look no further! Roasting broccoli gives it a delicious nutty flavour and crispy texture. This recipe is a cinch to make.
This Asian-inspired salmon recipe is a favourite in my house. It also works well if you bake this salmon in a 400° F (200° C) oven for 15 to 20 minutes, or until salmon flakes with a fork.
My clients love this recipe. The ginger gives this granola extra zing. To reduce added sugars, subsitute unsweetened dried cherries for the dried cranberries.