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This recipe is taken from our 30-Day Plant-Based Transformation program. This is just one of the delicious recipes from our plant-based program and we could not wait for you to try it. SO so so good!! Serves 4  This is an easy, healthy treat you can throw together in a pinch. The hardest part is waiting to eat it after it comes out of the oven! You don’t need fresh fruit to make this – it’s also good with frozen, although it might add 5-10 minutes to your bake time. It’s good with almost any fruit, so experiment with different kinds.  I’ve got a good one for you today! It’s a DELICIOUS, no-cook lunch or dinner recipe. CONFESSION: I stole this idea from chef Guy Fieri. Except I mixed it up a bit to make it:
It’s called the Kitchen Sink Salad because you can put basically anything you want in it. It's a perfect time of year when we are overloaded with vegetables from our garden and fresh from the farmer's market. Feel free to make it your own because you really can’t go wrong. You can add any veggies from your fridge. Some leftover roasted sweet potatoes would be really good. Or sprinkle on some dried cranberries! Yum. To make it vegan, swap some crispy tofu or quinoa for the chicken.  (makes 2-3 large salad servings)
For the dressing: Handful of fresh basil or parsley ½ cup (120 ml) balsamic vinegar Juice of ½ lemon 1 clove garlic, minced 1 tbsp Dijon mustard ½ teaspoon salt Dash of freshly ground pepper ½ cup (120 ml) extra virgin olive oil For the salad: 1 (12 oz) (340 grams) package mixed baby salad greens 1 medium cucumber, peeled, cut in half, and diced 1 large tomato, diced ½ - ¾ cup (85 grams) chopped cooked chicken 1 cup (260 grams) rinsed & drained cannellini beans 12 black olives, pitted and halved (optional) (can swap for avocado!) 2 tbsp pecans or walnuts, chopped 2 tbsp goat cheese Make the dressing: Place all the dressing ingredients except olive oil in a high-speed blender. Pulse until combined. Turn on the blender and slowly drizzle in the olive oil until emulsified. Pour into a container and keep in the fridge until you’re ready to use it. (You’ll have leftovers!) Make the salad: In a large bowl, toss together the salad greens, cucumber, tomato, chicken, beans, and olives. Add the dressing right before you’re ready to eat it. Top with the nuts & goat cheese. Enjoy! 👩🏾🍳 🍲 This is a completely different take on chicken noodle soup – it’s rich, creamy, and exotic. It's one of my Caribbean comfort foods! 💡 TIP 1: Pick up some spiralized veggie noodles at the grocery store to cut down on prep time. This soup is especially good with sweeter vegetables like yellow squash or sweet potato. ✅ TIP 2: Make sure you SHAKE the can of coconut milk for a minute before opening to help incorporate the coconut “meat” into the liquid.  COCONUT CHICKEN ZOODLE SOUP
(makes 4 servings) 1 tbsp coconut oil 2 cloves garlic, minced 1 tablespoon fresh minced ginger 2 stalks lemongrass, tender white inner bulb only, finely minced 1 small yellow onion, minced 2 stalks celery, chopped 2 medium carrots, chopped 1 tsp turmeric ¼ tsp cayenne pepper ½ tsp sea salt, plus more to taste 1 (15-ounce) (425 gram) can full-fat coconut milk, well-shaken 4 cups (950 ml) low sodium chicken or vegetable broth 1 lb (455 gram) boneless, skinless chicken breasts 3-4 cups (300 to 600 grams) of spiralized vegetable noodles 2-3 tbsp lime juice Dash of hot sauce Melt the coconut milk in a large pot over medium-high heat. When it’s hot, add the garlic, ginger, lemongrass, onion, celery, and carrots, and saute for 5-7 minutes until the onion softens and begins to caramelize. Stir in the turmeric, pepper, and salt, mix well to combine and pour the coconut milk, broth, and chicken breast. Cover and bring to a boil. Once boiling, remove the cover, reduce heat, and simmer for about 30 minutes. Remove the chicken breasts with a slotted spoon and place them on a cutting board. Add the spiralized vegetable noodles to the pot to simmer. Using two forks, shred the chicken. Return the chicken to the pot and continue to simmer until the noodles are tender. Add the lime juice and hot sauce, and taste. Adjust seasonings, adding salt, pepper, or more hot sauce as needed. Serve and enjoy! Even if you aren’t a fan of the soft texture of most tofu, you will LOVE this crispy version – especially when it’s topped with flavorful peanut sauce. You can use almond butter instead of peanut butter if you prefer. Also, I’ve kept it vegan by using maple syrup, but honey also works. For a complete one-dish meal, try adding 2 cups of steamed broccoli to this recipe just before adding the sauce to the pan.  CRISPY THAI TOFU
(Serves 4) Tofu
Peanut Sauce
Make the sauce: While it’s drying, prepare the peanut sauce. Mix together all the ingredients except the water, stirring vigorously. Add water a little bit at a time until you get a thick, pourable sauce. Taste and adjust seasonings. Cook the tofu: Heat the oil in a non-stick pan. Brown the tofu on all sides, 2-3 minutes on each side. Don’t sauté – instead, let it crisp thoroughly on each side, flipping it with tongs. When it’s crispy on every side, pour the sauce over it and serve.  Don’t you love it when your goals and taste buds collide in delicious harmony?
Well today, I’ve got a snack recipe for you that is:
With a few simple ingredients, It’s also an easy breakfast – just stir in a ¼ cup of rolled oats. Pumpkin Pie Pudding (serves 1)
Combine all the ingredients - except the walnuts - in a small bowl until combined. Taste and adjust the sweetness. Before eating, top with the toasted walnuts. You can mix up a couple batches and keep it in your fridge for easy grab & go meals or snacks. Enjoy!  I’m always looking for delicious, healthy, and quick lunch recipes! How about you?
I had to share this one because it’s a winner in all three categories. Plus, you can use it as a jumping-off point for including other ingredients. Roasted red peppers, feta cheese, or pepitas would be delicious additions! TIP #1: If you want to boost the protein, just add 1 or 2 more hard-boiled eggs. TIP #2: As written, this isn’t the best make-ahead salad because of the avocado, which can turn color and get extra-mushy if it sits for more than a couple of hours. Either leave out the avocado or add it just before eating! Energizing Protein-Powered Salad (makes 2-4 servings)
In a large bowl, add the vinegar, mustard, garlic, salt, and pepper. Gradually add the oil, whisking until well combined. Add the salad greens, chickpeas, celery, carrot, avocado, and eggs and toss to coat with dressing. All that’s left to do is sit down and devour it. :) Let me know what you think. Enjoy! I’ve got a fantastic lunch recipe for you that’s fast and easy … and it’s loaded with anti-inflammatory ingredients. From the leafy greens to the colorful veggies to the delicious dressing, you’re going to want to add this into your regular rotation. This is also super delicious with salmon instead of tuna. TIP: Try using the leftover dressing as a dipping sauce. SO GOOOOD!  (serves 1)
For the dressing:
Make the dressing: Mix all the ingredients well in a small bowl, using a fork or whisk. Assemble the salad: Toss the greens with the dressing in a bowl, then top with the tuna, beans, and other veggies. Toss lightly and enjoy! I hope you enjoy this recipe as much as I do! It’s one of my go-to’s, especially on warm days.  I’ve got a quick, easy, and elegant recipe for you today ... that’s also super healthy.
It’s loaded with protein thanks to the fish, and the tomatoes contain (among other things) plenty of vitamin C and potassium. You might be tempted to use fresh tomatoes but canned tomatoes actually taste so much better. They are picked at the height of ripeness. Note: You can use almost any white fish in this recipe: haddock, pollock, cod, etc. Mediterranean Broiled Haddock (serves 4)
Preheat your oven to 425ºF/220ºC. In a 9x13 inch (23x33 cm) baking dish, combine the canned tomatoes, vinegar, olives, garlic, honey, a few pinches of salt, and several grinds of pepper. Set aside. Pat the fish dry with a paper towel and season it with Italian seasoning, and lightly sprinkle with salt & pepper. Place the fish in the baking dish and put the dish in the oven. Bake for about 15 mins, until the fish is cooked through (it should flake easily with a fork). If your fish is thick, it might take a little longer. Serve with a salad and a side of veggies. YUM! Try this for dinner this week! So... good! Enjoy! Healthy pancakes for breakfast? Yes, please! Making your own mix at home can save you $$$ plus you can feel good about the ingredients. TIP: You can use any protein powder you want in this mix, but brown rice powder will have a less earthy/”health-food” taste.  PROTEIN PANCAKE MIX INGREDIENTS
TO MAKE THE MIX
TO MAKE THE pancakes (1 serving)
Show your heart some love this month with this breakfast sundae. It’s a SUPER yummy breakfast sundae recipe that’s packed with heart-healthy and delicious ingredients. TIP: This also makes a great snack. Here’s a quick rundown of why this sundae’s ingredients are so good for your heart.  Quinoa: Studies show that eating whole grains is associated with both lower cholesterol and blood pressure … AND a lower risk of heart disease.
Berries: In addition to being filled with fiber, berries are rich in antioxidants that can protect you from the oxidative stress and inflammation that contribute to heart disease. Walnuts: First, walnuts have more omega 3 fatty acids than other nuts. And second, studies show that they can help reduce cholesterol and blood pressure. They also appear to be associated with a lower risk of heart disease. Dates: The two types of fiber in Medjool dates can help lower cholesterol and blood pressure, as well as help control blood sugar levels. Yogurt: This fermented food has been linked with healthy blood pressure and cholesterol levels. Pretty impressive, right? Berry Delicious Breakfast Sundae (Serves 2)
Place the quinoa in a bowl along with the coconut oil, cinnamon, ¼ tsp sea salt, and ½ tsp maple syrup or honey. Roast the quinoa mixture in a medium skillet over medium-low heat for about 8 to 10 minutes, stirring frequently. Add the walnuts about halfway through. These can burn quickly so keep your eye on them -- they should be golden brown. Let cool for about 5 minutes and then assemble your sundaes. Spread half of the yogurt in each serving dish, top with a drizzle of maple syrup or honey, and then add the berries and dates, and sprinkle the quinoa and walnut mixture over the top. Who would think that this recipe can improve heart blood flow, possibly eliminating the risk for heart disease including heart attack and stroke. The nutrient Vitamin K found in these vegetables may be involved in inhibiting the calcification process (narrowing) that occurs in our blood vessels. So eat up! This recipe makes an amazing side dish option.  Ingredients:
3/4 lb. Brussels sprouts, shredded 2 medium carrots, shredded 1 pear, thinly sliced 2 scallions (green onion), thinly sliced 3 oz. prosciutto, chopped 1/2 C pomegranate seeds or 1/3 C dried cherries 3 T extra-virgin olive oil juice of 1/2 orange 2 T maple syrup 1/4 C hazelnuts 2 t Dijon mustard 1 garlic clove, minced Instructions: In a large bowl, toss together Brussels sprouts, carrot, pear, scallion, prosciutto, and pomegranate seeds or dried cherries. Place olive oil, orange juice, maple syrup, hazelnuts, mustard, garlic, and a couple of pinches each of salt and pepper in a blender container and blend until slightly chunky. Toss dressing with slaw. Makes six servings. If you're like me and always looking for healthier meal options for you and your family, I have this perfect stuffing recipe for you this Thanksgiving. This recipe is clean, healthy and packed with nutrients that you and your family will LOVE. It is a great substitute for the nutritionally-lacking white bread recipe. Hope you and your family loves it as much as we do.  Ingredients:
1 ½ cups brown rice, uncooked 2 cups natural apple juice and 1½ cups water 2 tsp olive oil 1 crisp harvest apple cored and dice ½ cup Brussels sprouts, chopped fine 4 cloves garlic, passed through a garlic press 1 carrot, peeled and chopped fine 1 cup celery, diced 1/3 cup uncontaminated oat bran or wheat bran ½ cup dried cranberries 1/3 slivered, raw almonds ½ tsp poultry seasoning ¼ tsp thyme Freshly ground black pepper Preparation: 1. Make rice according to package instructions. Use the combination of 2 cups natural apple juice and 1½ cups water for the liquid. 2. Place olive oil in a large skillet and heat over medium heat. Cook all chopped fruits and vegetables until they are crisp, not soggy. Add cooked brown rice, bran, cranberries, almonds, poultry seasoning, pepper and thyme. Toss well 3. Use as stuffing for poultry. 4. Remaining stuffing can be baked separately in a casserole dish. Enjoy! If you are looking for meal ideas to use up the freshly picked tomatoes from your garden this summer, here is a quick and simple one. This recipe is a very simple to prepare and for that, great for any busy household.  Ingredients:
Directions: 1. Preheat oven to 400 degrees F. Rub chicken breasts with 1 Tbsp. olive oil, and season with salt and pepper. Bake for about 10 minutes. Flip, and cook for another 15 or until the juices run clear. 2. In the meantime, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Place bowl in refrigerator until chicken is ready. Spoon over chicken and enjoy! Let us know how you like it in the comment below. This recipe is one of my old-time summer favorite. It is easy to prepare and very tasty. All ingredients can be found in your summer gardens and/or can be purchased from your community food stand and local stores. Let us know how you like it!  Ingredients:
For the Sauce:
1. Prepare sauce by whisking tahini, lemon juice, maple syrup, and salt in a small mixing bowl. Add water 1 tbsp. at a time, until dressing thickness is to your liking. Taste and adjust flavor as needed. Set aside. 2. Arrange lettuce “boats” on a platter, and begin filling with 1-2 tbsp. of hummus. Top with lots of veggies! 3. Drizzle the dressing over the top, and serve! (Servings 2-4) This recipe looks a lot more complicated than it actually is. It is one of my favorites for a power breakfast, and it comes together quite easily. 🍅It’s even quicker to prepare if you pre-chop your veggies on the weekend. 🥑Have you tried frozen avocado yet? It’s definitely worth checking out. The night before you make this, I recommend taking your avocado out of the freezer, wrap it in cling wrap so it doesn’t brown, and putting it in the refrigerator to thaw. 🥚😋 Starting your day with a dose of protein, veggies, and healthy fat will keep you feeling full and satisfied! Adding a side dish of a half-cup of berries is an optional healthy boost. 🍓 If you prefer the vegan option, you can switch the eggs for sweet potatoes and cheese for non-dairy cheese of your choice. Although I am not vegan, I like to substitute for sweet potatoes and cashew cheese.  Breakfast Burritos
(Makes 2 burritos) Ingredients
Heat the oil in a skillet over medium-high heat. Cook the onions and peppers until soft and slightly caramelized. Add beans and pepper flakes and cook until warmed through 3-4 minutes. While the veggies are cooking, in a medium bowl whisk the eggs and egg whites, and then add the cheese. When the veggies are heated through, transfer to a dish and if necessary, spray the skillet with non-stick spray. Pour in the eggs and scramble, about 3-4 minutes. Remove from heat. To serve, spread each tortilla or lettuce leaf with some salsa, and then layer each with half of the black bean mixture, half the eggs or cooked crushed sweet potatoes, and half the tomato and avocado. Season with hot sauce. Roll up your tortilla or lettuce leaf like a burrito and enjoy! Leave us a comment and let us know how it turned out! Not only is asparagus low in fat and calories, but it can do so much more, like help you beat bloat and lose weight, thanks to its diuretic properties and high fiber content. The veggie is packed with other nutrients, too, including vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium,and protein. Plus, it’s a rich source of antioxidants. Asparagus season is here! Pack on the asparagus!  Ingredients:
Directions: 1. Snap ends off asparagus. Shave 3 spears with a vegetable peeler to create ribbons, set aside. Chop remaining asparagus. 2. In a large pot over medium heat, sauté onion in oil until translucent. Add chopped asparagus and cauliflower and cook for about 3 more minutes. 3. Add stock and bring to a boil, reduce heat and simmer 20-30 minutes until cauliflower is very tender. 4. Puree until smooth. Season with salt and pepper, and serve garnished with shaved raw asparagus and fresh pepper. This month, we've got an AMAZING recipe that is SO GOOD for your gut health (and also your “everything” health!).  If you’re not a tea drinker already, you might become one after reading this.
We keep hearing about how healthy it is to eat a plant-based diet (or at least more of one)! Well one reason is because of special plant compounds called polyphenols, which can have a huge positive impact on your health. The good news is, you don’t have to go full-on vegan to get their benefits. Researchers are still learning more about exactly HOW polyphenols work, but one thing is for sure: they are antioxidants that fight inflammation in your body. You can find polyphenols in everything from wine, grapes and turmeric to coffee, chili peppers and berries! … and, you guessed it, also TEA! Especially black tea. The polyphenols in tea appear to promote the growth of the good bacteria in your gut AND make it harder for bad bacteria (like salmonella) to grow. Plus, black tea contains properties that help repair the lining of your digestive tract. This recipe also contains other gut-friendly ingredients like cloves, turmeric, peppercorns, and ginger. Makes 2 servings 1 cup (235 ml) non-dairy milk (carrageenan-free) 1 cup (235 ml) water 2 whole cloves 1 cardamom pod, crushed 1-2 peppercorns, crushed ½ cinnamon stick ½ tsp turmeric ¼ inch piece fresh ginger, grated 2 tsp coconut sugar 1 tbsp black tea leaves Splash of pure vanilla extract Instructions In a small saucepan over medium heat, combine the milk, water, cloves, cardamom, peppercorns, cinnamon, turmeric, and ginger. Simmer for about 10 minutes. Turn heat to medium low if it gets too hot. Stir in the coconut sugar, tea, and vanilla, and simmer for another 5 minutes. Strain mixture into cups and enjoy! Share a comment below about this recipe. We appreciate it! :) Natatia Gemmell This lentil soup recipe is so easy, comforting and so good for you! It’s a perfect option for lunch, and it tastes even better the next day. Lentils are a great source of plant-based protein … plus this soup packs a whopping 13 grams of fiber into one serving (which will keep you going!). And it’ll keep you feeling full for hours!  Easy Lentil Soup 🥣🍅🥕
(Makes 6 to 8 servings)
Over medium heat, drizzle the olive oil in a Dutch oven or stock pot. When it’s hot, add the onion, carrot and celery and cook for about 8 minutes, until the onions are soft and translucent. Add the garlic cloves and saute for about 1 minute. Next add the lentils, chopped tomatoes, broth and spices, stirring to combine. Bring to a boil and then reduce heat to low, and cook until the lentils are done, about 40 minutes. You can serve as-is, or if you want a smoother consistency, use an immersion blender to puree the soup. Optional: Serve topped with a splash of fresh lemon juice and your choice of fresh herb. Now that the peak of New Year's resolution season has come and gone, many of us have abandoned our grand visions for 2020. Big-picture goals, which are often vague and too ambitious, sometimes fall by the wayside as life inevitably gets in the way. But that's no reason to give up on better health this year. In fact, February – also known as Heart Month – is the perfect time to focus on improving your heart health. The key is structuring that goal in a way that keeps you motivated throughout the year. 
Now, we know what you're thinking: So, you just want me to lose weight, eat right, exercise regularly, quit smoking and keep my blood pressure, cholesterol and blood sugar down? Fat chance! But the truth is, each objective really is attainable through manageable behavioral changes. The first step is to find out where you stand. Go to the AHA's website and complete the simple assessment to find out what areas you already excel in, where you need to make improvements and what information you may want to ask your doctor about. For example, if you don't smoke, you've already achieved one of your seven big-picture goals. Don't know your blood sugar levels? That's something you should probably discuss with your doctor. In addition, the assessment will reveal areas where you can improve your diet, how much exercise you need to add to your day and where you stand in terms of body weight and other variables. Now that you know your long-term goals, it's time to incorporate behaviour changes throughout your day and week to help you progress. Need to get moving? Consider joining us for a gym membership and/or trying some of our fitness classes. Or start with a commitment to walking a 2 km loop in your neighbourhood several days a week. Short on fruits and veggies? Start by adding one piece of fruit to your breakfast each day and eat a salad as part of your dinner three days each week. You can also boost your vegetable content with VegeGreens super food powder, which is availble at the club. Is your blood pressure too high? Talk to your doctor about ways to control it - there are many natural ways to do this. As those new behaviours become habits, you can modify them as needed. Eventually, small behaviour tweaks will become big changes. They'll also provide frequent successes that keep you motivated throughout the year. Every time you join a fitness class or walk that 2 km loop, for instance, you've achieved another goal! Remember, lifestyle change is not an all-or-nothing proposition. It may be quite some time before you meet every aspect of the dietary recommendations, or achieve every one of the 7 steps – if ever. But every improvement counts, as does every pound lost. For instance, losing 50 pounds to get back down to your college weight may not be achievable right now, but losing 10 percent of your body weight could lead to dramatic improvements in your health. Likewise, you may not be able to exercise every day, but every moment of physical activity counts. The successes will accumulate and become their own type of habit. It's all about perspective and acknowledging your achievements along the way. You CAN do it!   This salad requires no cooking and is made with just a few healthy ingredients. This crunchy broccoli salad with lemon tahini (sesame paste) dressing is a simple healthy twist on a classic dish! This simple salad only has 9 ingredients and takes 5 minutes to make! It's plant-based, gluten free, dairy free, paleo, low in carbohydrates, and keto- friendly. It's perfect for weeknight dinners, and meal prep. INGREDIENTS
To make this a full meal, add your favourite protein! You can easily mix in your favourite protein, like:
 This healthy broccoli and lemon winter salad is the perfect nourishing bowl for winter. Roasted broccoli and cauliflower drizzled with a lemon garlic dressing and topped with the winter essentials; pomegranate and toasted almonds.  Winter salads are such a great way to get a nutrition kick and to use up some veggies you probably already have in your crisper drawer. Use what you have available! This is an easy salad that whips up pretty quick, but is loaded with taste and nutrition. YUM!
Ingredients:
Optional Garnishes:
Instructions:
 With all the celebrations and family gatherings this holiday season, are you concerned about maintaining your current weight? If you think about your energy balance (energy in vs. energy out) it is very easy to see how over the holidays you eat a little more and move a little less, which leads to some weight gain.
During the holiday season, the average person gains 5-12 lbs! Fortunately, though, you don’t have to fall victim to excess holiday bulge with these fitness tips... Tip #1 – Write it down Create a plan during the holiday season and write down your goals. For most people, the act of actually sitting down and writing out a plan of action, helps them to stay focused and increases their chances of following through. Make sure your goals are realistic and plan out some daily, weekly, and monthly goals. Make sure your plan contains some of the following tips in it as well. Tip #2 – Get moving and make exercise a priority During the holidays, most people cut out exercise because they say that they “don’t have the time.” Wrong–you do have the time! You don’t have to exercise an hour every day to get the benefits of exercise. If you are pressed for time, try some interval training which can burn more calories than an hour of steady-state cardio and can be done in only 20 minutes. Another way to burn extra calories in a shorter period of time is to perform some strength training workouts. Interval training and strength training both create an exercise-after burn which allows your body to continue burning additional calories even while you rest for up to 36 hours or more. Tip #3 – Drink water This really isn’t anything new, we all know that we need water to stay hydrated, but it’s more than just hydration. Sometimes the lack of adequate amounts of water in our diet can cause us to feel hungry when we are really not. Many people end up packing on extra calories because they think that they are hungry when really all they need is some water. Water helps keep our metabolism running at peak performance and aids in the digestion of foods so, drink up! Tip #4 – Don’t skip meals Holiday season means huge meals and huge appetites. On these days people generally tend to skip breakfast or lunch in anticipation of that big holiday dinner. The problem is that this tends to cause people to overeat and really pack on the pounds. Skipping meals slows the metabolism and aids in fat storage. Make sure to eat a few small meals before your holiday dinner to help minimize overeating and save yourself a 1,000 calories. Tip #5 – Moderation Watching what you eat and losing weight doesn’t mean that you can’t treat yourself every now and then. The problem is that when most people go to treat themselves, they over-do it. Go ahead and grab a small piece of the pie, but remember to think in moderation and avoid going for seconds on dessert. Eating a few small meals and a small salad before your holiday dinner can help you avoid those cravings for sweets and help keep you feeling full. Tip #6 – Minimize alcohol One gram of alcohol contains 7 calories which is nearly double the amount contained in one gram of carbohydrate (4 calories) and is only two calories shy of a gram of fat (9 calories). These 7 calories per gram don’t even include all the calories and sugar you may take it if you mix your alcohol with something else. Drinking alcohol is a quick way to pack on excess calories and weight. If you plan on drinking, just remember moderation. Tip #7 – Get some sleep Lack of sleep has been shown to aid in the accumulation of belly fat which can be very dangerous to your health. Make sure, even though holidays are a busy time of the year, that you are getting enough sleep. Roasted Butternut Squash – three ways! Try this quick and healthy weeknight dinner with roasted butternut squash as the base. Vegan adaptable and gluten-free!  The filling is made while the butternut squash roasts in the oven, which takes about 30 minutes. Not too bad for a weeknight dinner, made entirely from scratch, based on seasonal produce… our favourite kind of meal! Ingredients Roasted Butternut Squash with Persian Lentils
Roasted Butternut Persian Style:
 Perfect for Fall, this one pot pumpkin curry is a home run in the flavour department and comes together quickly. Mix and match with veggies and proteins on hand, and enjoy this hearty meal that's also naturally gluten-free. Try this for your next family gathering or get-together! Thanksgiving is just around the corner :)  Ingredients Saute mixture:
Remaining pumpkin curry ingredients:
VEGETABLES: Mix and match this one pot pumpkin curry with other veggies such as cauliflower, asparagus, kale or collard greens (added when the broccoli is added), regular or sweet potato (added with the red curry paste), spinach or bok choy (wilted in toward the end of cooking). Baked or fried tofu can also be substituted for the chickpeas. Get creative and have fun with it! Enjoy :)  |
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