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.
Cilantro (a favourite herb of mine) and lime juice make this bean salad taste delicious! Serve it as a side dish with dinner and take the leftovers for lunch during the week. If you like, toss in some grilled corn.
Gram for gram, black beans have 15% more fibre and 25% fewer calories than chickpeas. Serve this dip with raw vegetables or spread on whole grain crackers.
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
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.
This hearty whole grain muesli is delicious when combined with Greek yogur or kefir and fresh berries.
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 oyu can also serve it as a side dish…
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.)
I love coconut, so macaroons are a favourite of mine. This recipe yields unbelievably light macaroons that literally melt in your mouth.
This satisfying soup is truly 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 protein, fibre, vitamins and minerals. This soup freezes very well.