This satisfying breakfast is an excellent source of gut-friendly prebiotic fibre and probiotics. Halve the recipe if you want only enough for three breakfasts.
A meal in a bowl! The combination of wild rice, kidney beans, chickpeas and vegetables results in a delicious low-calorie soup that's packed with nutrition. This soup freezes well.
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.
Black beans and avocados team up to add fibre, folate, potassium and heart-healthy monounsaturated fat to this tasty salad. Make this salad a meal by adding cooked quinoa and/or corn niblets.
Consider doubling this recipe—not only is it a hit at picnics and barbecues, but its flavour gets even better after chilling in the refrigerator for a few days.
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!
Packed with brain-friendly antioxidants, prebiotic carbohydrates and probiotic bacteria, enjoy this smoothie for breakfast or as an energizing midday snack. This simple recipe works well with any type of berry.
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.
I’ve been making this delicious (gluten-free) casserole for years. It’s a huge hit with my clients—even kids like it! I usually serve it with steamed broccoli for a vegetarian meal but you can also serve it as a side dish with fish or…
The combination of raspberries and fresh ginger makes these muffins irresistible! Unlike most store-bought muffins, these have fewer than 150 calories each. Consider making extra—they won’t last long!