This is a flavorful variation of pesto from Registered Dietitian Sherene Sieben that works great as a marinade for shrimp, fish, chicken or as a topping for pasta, pizza and more! Kale Walnut Pesto Makes 8 servings What you need: 1/2 cup olive oil 3 garlic cloves, minced 1 cup fresh basil 1 cup curly…
READ MOREPost sponsored by the Peanut Bureau Quick, healthy and completely customizable, this quinoa bowl is a delicious vegetarian option. With crunchy flavours and a tangy Asian-inspired dressing, this one-bowl delight offers a tasty protein boost. Plus, leftovers are delicious the next day! More great recipes can be found at www.peanutbureau.ca.
READ MORERoasting brings out the natural sweetness of foods and you will love this simple and delicious way to enjoy your veggies! These green beans are also great leftover and tossed into a leafy green, pasta or quinoa based salad for lunch or supper the next day. Makes 4 servings
READ MORELean Canadian Beef makes supper salads like this recipe so substantial that they satisfy even your meat-and-potatoes kind of guy. Recipe courtesy of Canadian Beef – www.makeitbeef.ca Makes 5 servings
READ MOREThis recipe is perfect for a patio party – it serves many and the beef roast cooks unattended on the barbecue while you enjoy yourself. Recipe courtesy of Canadian Beef – www.makeitbeef.ca Makes 10-12 servings Prep: 15 min. Marinate: 12 hr. Cook: 1 hr.
READ MOREAdd chickpeas, beans, or diced firm tofu to make this a balanced vegetarian dish! Makes 6 servings
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"Working with my dietitian has been life changing! She helped me break free from dieting, transform my beliefs about food, and embrace self-acceptance. I highly recommend Health Stand Nutrition—100 stars!"
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Testimonials displayed here have been condensed for length