It's the time of year to enjoy fresh in-season berries and this smoothie recipe serves up plenty of protein, fibre, antioxidants, vitamin C and calcium. Frozen berries work equally well. For a priobiotic boost, use kefir instead of yogurt.
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. It's a guaranteed crowd pleaser among my cottage guests.
A tasty - and nutritious - alternative to beef burgers. The recipe calls for canned salmon but I'll also use leftover grilled or baked salmon if I have it on hand. Don’t forget the horseradish – it pairs well with these burgers!
This simple, flavourful salad is bursting with antioxidants. Use mangos that are slightly firm so they hold their shape when you mix the salad. This recipe also makes a delicious salsa that pairs well with grilled fish and chicken.
Portabello mushrooms have a meaty texture and rich flavour, making them a tasty vegetarian alternative to a steak or a beef burger. I also like to add sliced grilled portabellos to a platter of mixed grilled vegetables. So easy and so delicious.
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.
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.
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.