Red Lentil Soup
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.
Strawberry Rhubarb Muffins
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.
Pumpkin Spice Muffins with Carrots & Blueberries
It's hard to believe these tasty muffins have only 150 calories each! Pumpkin purée has about one-third of the calories of pumpkin pie filling, without added sugar and fat.
Chipotle Chili
Chipotle chili powder gives this plant-based chili a rich, smoky flavour. Save some of this chili for leftovers - it's even tastier the next day.
Roasted Ratatouille
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.
Moroccan Chickpea Stew
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.
Avocado, Mango and Shrimp Salad
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.
Mediterranean Pasta Salad
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.
Lemon, Blueberry and Millet Muffins
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
Three Bean Garden Chili
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.