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.
Lemon, Blueberry and Millet Muffins
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
Chipotle Chili
Chipotle chili powder gives chili a rich, smoky flavour. Save some of this chili for leftovers - it's even tastier the next day.
Coconut Almond Macaroons
I love coconut, so macaroons are a favourite of mine. This recipe yields unbelievably light macaroons that literally melt in your mouth.
Leslie's Overnight Bircher Muesli
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.
Hearty Minestrone Soup
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.
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.
Black Bean and Avocado Salad with Toasted Cumin Dressing
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.
Spicy Black Bean and Pepper Salad with Citrus Dressing
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.
Kale Chips with Sea Salt
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!