You Are Going to Love This Red Lentil Soup! This is a fabulous vegetarian slow-cooker meal courtesy of Canadian Lentils. This red lentil soup recipe is simple to prepare and perfect for a healthy weekday meal or leftover lunch. Makes 6 Servings What you need: 1 large sweet potato, peeled and diced 1-19 oz (540…
READ MOREHealthy Plant-Based Breakfast Recipe By: Kristen Sunstrum, Dietetics Student at McGill University: Instagram: @sunsandseeds) A great way to change up your breakfast routine – oatmeal in pancake form! This vegan breakfast makes a great filling and nutritious alternative to normal flour pancakes that will leave you full of energy way past lunchtime. Add any kinds…
READ MOREReviewing 10 of our favorite Dietitian healthy food recipes this year Since our Registered Dietitian team shares healthy food recipes every week on our nutrition and balanced living blog and in our weekly newsletter we had MANY recipes to choose from! Here is a list of some of our all time favorites to help you…
READ MOREPlant-based appetizer recipe This plant-based appetizer for black bean dip works great as a make-ahead appetizer or as a dip for snacks or lunch for work. Makes 8 servings What you need: 1 can (15 oz) low-sodium black beans, drained and rinsed 1/2 cup mayonnaise 1/2 cup sour cream 1 can (4 oz) green chilies,…
READ MOREDelicious Meatless Monday Plant Based Recipe Spaghetti squash looks like spaghetti but tastes like squash. In this recipe it serves as both! Serve this as a side dish or instead as a main entree with a tossed green salad or Caesar salad. Makes 4 Servings What you need: 1 spaghetti squash Prepared tomato sauce Parmesan…
READ MOREFreezer-Friendly Meal Idea This hearty black bean soup recipe is a great weeknight meal and the leftovers work great for freezer-friendly lunch meals. Makes 8 servings What you need: 1 tbsp. oil 1 large onion, diced 1 cup ham, diced (optional) 1-19 oz (540 ml) can black beans, drained and rinsed 1-19 oz (540 ml)…
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Testimonials displayed here have been condensed for length