PB&J may ride high on nostalgia, but it’s hardly a well-balanced meal. Here, the Thai-inspired peanut dressing stands in for peanut butter, raspberries add sweetness in the spirit of jam, and granola is a crunchy garnish in lieu of toast.
Thigh highs The best thing about using chicken thighs to lend this salad plenty of satiating protein is that you can relax a bit when you’re grilling them. Even if you overcook the meat a bit, it won’t dry out to the same extent that breast meat would.
In small bowl, whisk together peanut butter, rice vinegar, honey, chili sauce, lime zest, salt, ginger, and 1 Tbsp (15 mL) water until smooth. If needed, add more water, 1 tsp (5 mL) at a time, until pourable consistency is reached. Taste and add more chili sauce if desired.
Preheat grill to medium. Season chicken thighs lightly with salt and pepper. Place on greased grill and close lid. Cook thighs on each side for 5 minutes, or until cooked through and internal temperature taken with instant-read thermometer has reached 165 F (75 C). Slice chicken when cool enough to handle.
Divide salad greens, mint, carrots, chicken, and raspberries among serving plates. Drizzle peanut butter dressing over top and garnish with granola.
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.