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 delicious stew shows up regularly on my fall and winter menu. I love its tasty blend of savoury and sweet ingredients. Reminds me of the wonderful meals I enjoyed in Morocco.
This salad is a cinch to make and it's truly delicious. With only 330 calories per serving, it serves up 26 grams of protein and 7 grams of fibre making it a satisfying meal.
This is one of my favourite salads. It's a simple dinner, especially if you live in warmer climates, and the leftovers are great for next day's lunch. This salad is loaded with flavour and can be made the day before.
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
This hearty vegetarian chili, packed with fibre- and protein-rich pulses, is super easy to make. Cocoa and cinnamon add a unique, subtle flavour that makes this chili taste delicious.
These tasty ‘chips’ are an easy way to eat more green leafy vegetables. They’re an excellent source of beta-carotene, lutein and vitamins C and K. I suggest making extra – they won’t last long!
This satisfying breakfast is an excellent source of gut-friendly prebiotic fibre and probiotics. Halve the recipe if you want enough for only three breakfasts.
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.
Thanks to psyllium, quinoa and whole wheat flour, these heart-healthy muffins deliver 4 grams of fibre each!