This vegan version of a classic Bolognese will stick to your ribs and warm your soul on those crisp winter nights. With ingredients like lentils, walnuts, and cinnamon, you’ll swoon for this mouthwatering update on the Italian classic. Serve with brown rice, kamut, or spelt pasta for added nutritional oomph!

A delicious muffin to enjoy with a cup of coffee in the morning, or as an afternoon snack when you need a quick pick-me-up! Chock full of healing oats, packed with protein, and loaded with pumpkin-y vitamins, this is a perfect food for fall.

Spring is on our doorstep, but while the winter chill lingers, you can’t do better than this Indian classic to warm you from the inside out. Mulligatawny is a fragrant, melt-in-your-mouth version of chicken soup. It’s easy to swap for a vegetarian version by replacing the butter or ghee with coconut oil, and the chicken with tofu. The spices are what make Mulligatawny shine.

I try to never skip breakfast. Having a protein-filled wrap makes it that much easier to walk out the door in the morning. This vegetarian version of the breakfast burrito skips the eggs and replaces them with tofu. With the addition of yummy seasoning and a dash of Sriracha spice, you’ll never go back to the old-fashioned egg scramble!

This version of chocolate chip cookies is Gluten Free and High in Protein.. Even better, they’re oh-so chewy and gooey! All the taste of a traditional cookie, none of the guilt! Betcha can’t eat just one…

This easy recipe is packed with protein, carbs and healthy fats. It’s super versatile: it can be made ahead, used as a side dish or main course for dinner, or for an all-star lunch that will carry you though the day with energy to burn. Enjoy!

Kick off grilling season with a dish that’s equally at home in the oven or on the BBQ. This fresh take on Asian Sesame salmon is so mouthwatering you may find it a starring dish in many of your mealtimes this summer!

These muffins are a healthy kickstart to your day - and so delicious, nobody will notice they’re jam-packed with goodness!

I first experienced a version of this recipe in Tulum, Mexico. It was my favourite meal of the holiday: the colours are so vibrant, and the flavour such an explosion of sweet, sour, and spicy. Even better: they’re dead easy to make at home.

This has been one of my go-to favourites since university, when my mother gave me my first cookbook as I was headed out the door. This chili remains a classic: no fuss, no frills, just super simple and delicious. It’s still a crowd pleaser after all these years.