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.
Sweet, salty and spicy - these walnuts have it all! Although this recipe makes an addictive cocktail snack year round, it's also 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.)
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).