This tasty, creamy soup is a staple lunch for me in the fall and winter. I love the combination of ginger, orange and carrots. It's also a delicious low-calorie starter to any meal.
Swiss chard is an incredibly versatile vegetable - it can be sautéed or steamed, or added to soups, stir fries and casseroles. This is one of my favourite ways to enjoy Swiss Chard.
This hearty, fibre-rich breakfast calls for berries and pecans, but feel free to use anything your heart desires for fruit and nuts. And save some for a mid day snack!
This salad is simple to make and loaded with flavour, fibre, folate and magnesium. It tastes even better when made a day or two in advance. Prepare it on the weekend and enjoy it as a vegetarian lunch during the week.
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.
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.
This easy to prepare, 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.
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.
This plant-based, low-calorie soup is a cinch to make - it's ready in less than 25 minutes! I suggest doubling the recipe because it won't last long. My taste-testers liked it so much they wanted seconds and thirds.
Skinless chicken breast doesn't have to be boring. This recipe combines lean chicken breast with antioxidant-rich tomatoes and heart-healthy avocado for Mediterranean-inspired meal.