This satisfying breakfast is an excellent source of gut-friendly prebiotic fibre and probiotics. Halve the recipe if you want only enough for three breakfasts.
A meal in a bowl! The combination of wild rice, kidney beans, chickpeas and vegetables results in a delicious low-calorie soup that's packed with nutrition. This soup freezes well.
This delicious stew shows up regularly on my fall menu. I love its tasty blend of savoury and sweet ingredients. Reminds me of the wonderful meals I enjoyed in Morocco.
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!