This easy to make, protein- and fibre-rich soup is a crowd pleaser. Serve it with a side salad and whole grain corn tortillas for a satisfying plant-based meal.
My clients love this recipe. The ginger gives this granola extra zing. To reduce added sugars, subsitute unsweetened dried cherries for the dried cranberries.
This version of tacos de pescado is made with avocado, cherry tomatoes, cilantro and mint. Feel free to add whatever vegetables you have on hand (I love shredded cabbage).
This simple, flavourful salad is bursting with antioxidants. Use mangos that are slightly firm so they hold their shape when you mix the salad. You can also serve this salad as a salsa paired with grilled fish or chicken.
Swiss chard is an incredibly versatile vegetable - it can be sautéed or steamed, or added to soups, stir fries and smoothies. This is one of my favourite ways to enjoy locally grown Swiss Chard in the summertime.
Rainbow trout is an excellent source of omega-3 fatty acids that help keep your heart, brain and eyes healthy. This dish is as delicious as it is simple to make.
This is one of my favourite salads to make when hosting a barbecue. It's loaded with flavour and can be made the day before.
My taste testers loved this delicious antioxidant-packed smoothie! One serving contains more than twice the recommended daily intake of vitamin C!
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.
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.