Chicken noodle soup is already pretty kid-friendly, but some children can be turned off by green or bitter things such as parsley, green onions, or celery. That means you might not want to give them a giant bowl of refined carbohydrates. That’s why this recipe calls for konjac noodles, which are noodles made from a low-calorie, low-carbohydrate, flavourless, and fibrous tuber that picky eaters probably won’t mind (or notice). If your kids don’t happen to mind green, feel free to substitute zucchini noodles and add all the parsley, chives, green onions, and broccoli you like! While you’ll get more nutrients out of making a homemade broth, this recipe calls for store-bought quality broth or homemade broth made in advance to save time and labour—which we know is important when there are ravenous children involved!
Look for konjac noodles at your local health food store or Asian market, where they’re often less expensive and sometimes called shirataki noodles. Not all brands are created equal, though, so look for a package that contains more konjac than soy, brown rice, or tapioca flour. Feel free, of course, to substitute traditional pasta in fun shapes like farfalline, stellette, or alphabet.
If you can’t find konjac, you can use peeled zucchini that you spiralize or grate into noodles instead. Zucchini gives a faint green tinge to the noodles even when peeled, though—even when peeled before spiralizing—so if you’re avoiding green and expect quizzical stares from youngsters, try a mix of zucchini and whole grain pasta broken into pieces of about the same size as the zucchini noodles. If using whole grain pasta, boil it in a separate pot so the broth doesn’t absorb all the starch and become cloudy.
If using zucchini, only grate or spiralize down to the seeds, which are mostly water and will become mushy and dilute your broth. The cores make for a juicy snack for the chef!
In large pot, heat olive oil over medium heat. When hot, add onion, carrots, garlic, and salt, and cook for 5 minutes, until onion is starting to brown. Deglaze with apple cider vinegar and stir for 30 seconds. Add broth, chicken, and black pepper, and bring to boil. Reduce heat to medium and simmer until carrots are soft, about 20 minutes.
Add konjac noodles and simmer for 1 minute (3 to 4 minutes for zucchini, or according to pasta directions). Taste and add salt and pepper, to taste.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.