Recipe Finder
While cheesecake normally provides an avalanche of calories from cheese and cream, this healthier citrusy version obtains many of its fat calories from nuts and creamy nutrient-dense avocado. Plus, it’s no-bake! Consider sprinkling some coconut flakes on top. Placing a sheet of parchment paper over the cheesecake will also help keep it from browning too much during storage.
It doesn’t get any simpler than this. Perfect served on a bed of wilted greens with a spoonful of quinoa or rice on the side.
This recipe is based on a traditional coq au vin recipe. Delicious when simmered to perfection, it’s been adapted to use a crisp dry Riesling rather than a typical Burgundy wine.
There’s a saying, “For fish to taste good it has to swim twice, first in water and then in wine.” Nothing rings more true. Our delicious cioppino is a lean fish stew to which you can add whatever seafood you prefer. From crab to prawns to chunks of fish, the variety is unlimited.
A traditional Italian ragu is commonly made with red meat and treated with white wine. We break from tradition to make an amazing turkey ragu simmered with red wine. Delicious spooned over wedges of baked squash, rice, or quinoa.
Sauce1/2 cup (125 mL) sparkling white wine1/4 cup (60 mL) coconut sugar3 large free-range egg yolks1/2 tsp (2 mL) vanilla or almond extract 1/4 cup (60 mL) crème fraîche or plain yogurt
4 firm pears such as Anjou1 Tbsp (15 mL) unsalted butter, at room temperature2 Tbsp (30 mL) liquid honey 1/2 tsp (2 mL) cinnamon Freshly grated nutmeg3/4 cup (180 mL) sweet white wine such as Muscat or Viognier1/4 cup (60 mL) crème fraîche
Pizza is only as good as its crust. Start with this no-fail recipe for dough that produces a wonderfully thin and crispy crust. If available, use organic bread flour—it has higher protein content than all-purpose flour, which contributes to better fermentation, structure, and elasticity of your pizza dough.
Similar to a large flatbread but crispier, this surprisingly easy gluten-free crust will surely appeal to those avoiding wheat. Best of all, it uses two power flours.
Here’s proof that pizza doesn’t need cheese to be great! Chickpeas, eggplant, curry-infused yogurt, and garam masala—an aromatic blend of spices including cumin, pepper, and cinnamon—give this pizza quintessential Indian flavour.
Oh, Canada! Maple syrup and apple give this pizza definite homegrown appeal. But it’s the caramelized onions that really put it over the top. Creamy and slightly pungent camembert cheese is often overlooked for pizzas, but you could also use brie, goat, or shredded aged cheddar on this pie.
A rich tomato sauce, fresh mozzarella, briny olives, and a whisper of basil team up to create a Mediterranean-inspired pizza worthy of a resounding Mamma Mia!
With the flavours of tomato, beans, and avocado, this pizza tastes like an open-faced quesadilla. The mole sauce adds fiery richness that elevates each slice.
Each bite of this pizza is packed with fresh Asian flavour. For a vegetarian pie, you can leave off the shrimp or place it on half of the pizza if only some eaters are averse to seafood.
This tasty vegan meal takes only minutes to prepare, but its unique flavour combinations and exotic appeal will have your family thinking you’ve fussed for hours.
The sweet, mild flavour of bananas is a natural complement to hot, spicy curries. Once you try the combination, you will never want a banana-less curry again. Although dates work well in this recipe, raisins or other dried fruits (such as organic apricots) make a suitable substitution.
The rich, tropical taste of macadamia nuts adds more than deliciousness to this fish dish. Macadamia nuts are a great source of heart-healthy monounsaturated fats, making this dinnertime concoction one ticker-friendly meal.
This nutrient-dense salad delivers great taste that is sure to please banana lovers’ palates. Although it may seem unconventional to feature bananas in a savoury salad, the interplay of sweet and tangy will make your taste buds sing. Pecans add a crunchy texture and heart-helping fats to the mix.
Make a big batch of this on a Sunday afternoon and then reheat portions throughout the week. Using a slow cooker lets you cook hands free, so you aren’t spending all your spare time in the kitchen. Plus, it fills the house with an aroma similar to apple pie! Steel-cut oats are a good source of fibre and will help keep you feeling fuller longer.
Think of these as Italian-style tacos: eggy herbed frittatas wrapped in soft corn tortillas and topped with your favourite taco toppings. This is a great way to mix protein with a variety of veggies.
These muffins are not sweet, but the flavour is reminiscent of pumpkin pie with hints of ginger, clove, and cinnamon. While they’re loaded with fibre and rich in vitamins (pumpkin is a good source of antioxidants), up the protein ante by pairing with a piece of aged cheddar.
A good shot of protein is a great way to rev up our metabolism in the morning. Mixing protein with fibre and fat also keeps us satiated, which helps ward off unhealthy snack attacks. Instead of traditional toast with peanut butter and jam, try this refreshing smoothie version.
Because pancakes are time-consuming to make, they’re often enjoyed as a weekend treat. These freeze well, so double the batch for easy leftovers. Pop in the toaster to reheat during the week and boost protein and calcium intake by serving with a dollop of Greek yogurt and granola.
Here’s a dish with a serious “wow” factor, as the pasta obtains a striking red courtesy of the beet pesto. The natural sweetness and vibrant hue of beets breathes new life into pesto. You can also add some crumbled goat cheese to the garnish. If possible, try to use freshly made pasta.
