Make dinner a DIY taco bar so all your time goes into prepping, not serving! Omega-3 rich salmon cooks up quickly. And since the oven is already on, make use of the heat to roast tomatoes for salsa (no chopping!). Use rocket or baby spinach instead of shredded iceberg lettuce to fill tacos—more nutrients and less prep!
Preheat oven to 450 F (230 C).
Brush salmon with 1 tsp (5 ml) oil, then sprinkle with cumin and cayenne (if using). Place on parchment paper-lined baking sheet and set aside.
In bowl, toss tomatoes with remaining oil, garlic and jalapeno. Spread out on baking sheet beside fish. Roast until fish is cooked through and tomatoes start to soften, about 6 to 10 minutes.
Wrap tortillas in parchment paper, then heat in oven for last few minutes of cooking.
Place avocado, cheese and rocket or spinach in small bowls; these are the taco toppers.
Remove fish and place on plate to cool slightly. Turn tomatoes and any juice from baking sheet into bowl. Stir in beans and coriander (if using). Using fork, flake salmon into bite-sized pieces. Place warm tortillas on plates, then divide salmon over top. Serve as a DIY taco bar with warm salsa and taco toppers.
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.