Easy Baked Salmon with Green Beans Print 9 LikeDislike By Ida Nyborg I love when cooking is easy and takes no time. And leaves nearly no dishes! Oven baked salmon has become my go-to meal when I’m too lazy for kitchen creativity. Where others throw a frozen pizza in the oven, I throw some fish filets in there. I don’t need tons of sides, either – some green beans with salt and olive oil is enough. If you eat butter, that’s even better with the fish. This is the new fast food, people!
Creamy Pasta with Asparagus and Arugula (Dairy + Gluten Free!)By Hannah AylwardDid we hear dairy-free, gluten-free, creamy, protein-packed pasta? Yes, that’s right. Packed with veggies and protein, this pasta is the ultimate combination of everything you could need. This recipe features ingredients with huge health benefit...
Wild Rice Trail Mix SaladBy Katie CavutoThere are so many wonderful grains out there- but we sometimes forget about rice. Cooking up a batch of grains (like rice) ahead of time for the week is a great way prep meals. I felt inspired by the nutty flavors of trail mix and added some of my fa...
Moroccan Spiced Tuna SteaksBy Holly ChandlerThis recipe is packed full of flavour from the spices, but still healthy and low in fat. I love tuna steaks, but I know they're not the cheapest cut of fish, so you could easily replace the steaks with a salmon or thick cod filet. I love to serve ...
Mushroom, Arugula and Quinoa BowlBy Amanda Bontempo, MS, RD, CDNThis is a great alternative to fried rice, and it contains a star ingredient: mushrooms! Mushrooms are available year round but wild varieties are especially abundant in Autumn. All mushrooms contain numerous cancer fighting compounds including beta-...
Banana, Almond Milk, Green SmoothieBy Vince LiaSmoothies can be a great option for those of us with a sensitive gut because blending the fruits and veggies fully breaks down the cell walls, making it easier for the body to digest and absorb the nutrients. This smoothie contains ingredients that c...
Roasted Baby EggplantBy Katie GoldsmithI was never a big fan of eggplant. I don’t like the meaty texture of most dishes, or the slippery consistency of over-blended American baba ganoush. Then I came across Japanese eggplant, baby eggplant, ‘Orient Express’ eggplant…who knew?! My ...
