A new twist on an old favourite, this veggie chili packs a double-whammy protein punch (beans & quinoa ) and is really filling as a result. One of my family’s favourites, you could also easily cook this stovetop if you prefer!
1 c rinsed & drained quinoa 4 c water
1 large red onion, diced
4 cloves garlic, crushed
1 sweet bell pepper, diced
4 c peeled & cubed butternut squash (cut 1/2” cubes, you’ll need about 1 small squash or 1/2 a large squash)
2-398 mL cans black beans, rinsed and drained, or 3 c cooked
1-28 oz can crushed tomatoes
1.5-2 tbsp of chili powder (use 2 if you like it a little spicy)
1 tbsp smoked paprika
2 tsp cumin
1 tsp oregano
1 tsp cinnamon
2 tsp sea salt
1/2 tsp pepper
juice & zest of one lime
In a slow cooker, add quinoa, water, onion, garlic, bell pepper, squash, beans, crushed tomatoes, chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and pepper and cook on high for 4-6 hours or low...
This healthy stew is so darn pretty. And rich in flavour. And it’s a crockpot recipe. What more can you ask for?
Serve it over brown basmati or jasmine rice, or with a big hunk of crusty bread.
1- 400 ml can of coconut milk
1- 796 ml can diced tomatoes (and their juice)
1 c water
1/2 c dry red lentils, picked over and rinsed
1 medium sweet potato peeled and cubed into 1/2” cubes (about 2 c cubed)
1 red, orange or yellow bell pepper, chopped
2 tbsp green curry paste (international food aisle of grocery store)
2 tbsp fresh grated ginger (or 2 tsp powdered ginger)
3 cloves crushed garlic
1/2 tsp turmeric
1/2 tsp smoked paprika
3/4 tsp sea salt
1 bay leaf
454g white fish fillets (I use haddock), cut into 3/4” pieces
1 c packed spinach, then chopped
1/2 c packed fresh cilantro, chopped finely*
Add coconut milk, tomatoes, water, lentils, sweet potato, bell pepper, curry paste, ginger, garlic, turmeric, smoked...
These are easy, tasty, protein-packed veggie burgers. Pre-cook your quinoa to save time and you’ll whip these up in less than a half-hour. Freeze your leftovers for a quick lunch or dinner option. Delicious topped with hummus or curry mayo.
3/4 c slow-cook rolled oats, divided
1 can 14 oz/398 mL) or 1.5 cups cooked black beans, rinsed and drained
2 tbsp low-sodium soy or tamari sauce
1 tbsp tahini
2 cloves garlic, crushed
2 tsp ground cumin
3/4 tsp chili powder
1/4 tsp cinnamon
1/4 tsp sea salt
1.5 c cooked quinoa
1 c mashed cooked sweet potato
2 green onions, chopped (white and green parts)
1/2 c packed fresh cilantro, chopped
1-2 tsp olive or coconut oil
Grind 1/2 c of the oats to a coarse flour in a food processor, transfer to a bowl and set aside.
Combine beans, egg, soy sauce, tahini, garlic, cumin, chili, cinnamon, and salt in a food processor or blender and pulse until just combined into a chunky mixture. (You should...
This is a super-simple, healthy dinner that cooks while you are out living your busy life, and mild-tasting, crowd-pleasing comfort food: What more could you ask for?
1-1b of skinless, boneless chicken breasts (about 2 large) or thighs 4 medium potatoes, peeled and cubed
4 carrots, peeled and sliced
3 ribs of celery, sliced
1 yellow onion, chopped
2 cloves of garlic, crushed
1 tsp sea salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
4 c. low-sodium chicken broth
1 cup unsweetened almond milk, divided
3 tbsp arrowroot powder*
*you can substitute cornstarch if you don't have arrowroot powder
Add the chicken, potatoes, carrots, celery, onion, garlic, salt, pepper, seasoning, and chicken broth to crockpot, and stir to combine. Set cooker to 4-6 hours on high setting or 8-10 hours on low setting.
Once cook time is complete (at least a half-hour before eating), remove the breasts or thighs & shred with a fork, then return meat to crockpot (You may not need to do...