This creamy breakfast polenta with balsamic stewed strawberries, chia seeds and flaked almonds makes a wonderful and satiating breakfast. It’s loaded with dietary fiber, protein, iron, and B complex from the cornmeal, a healthy dose of vitamin C from the strawberries, omega 3 fatty acids from the chia seeds, and many other vitamins and minerals overall. It’s vegan, refined sugar free, naturally gluten free and made with non GMO organic cornmeal.
This creamy tomato and cannellini bean soup was inspired by the flavours of Tuscany. It’s satisfying enough to make a meal, yet light enough for a late weeknight dinner.
Spaghetti are tossed with lightly sauteed agretti, sundried tomatoes and garlic with a splash of lemon juice, fresh ground black pepper and chili flakes to add a kick. It’s comes together in under 20 minutes, it’s light enough for a weeknight meal, it’s fresh, tart and loaded with nutrients from agretti and the choice of quinoa and brown rice pasta. The sauteed agretti with sundried tomatoes and garlic also makes a great side dish on it’s own without the pasta.
This lightened up three layer lasagna is filled with artichokes, leeks and a creamy and flavourful vegan bechamel that has been infused with the seductive aroma of saffron.
This tangy pesto is packed with the nutritious goodness of dark leafy green Tuscan Kale and loaded with vitamins and minerals and delivers a good dose of chlorophyll. Tossed with Orecchiette pasta and topped with a vegan Walnut parm it makes a great meal for any occasion.
Broccoli is a fantastic way to add a healthy dose of vitamins and minerals to your pasta dish. Chose whole grain pasta such as whole wheat, multigrain, spelt, kamut or gluten free options like brown rice and quinoa to add extra fiber and protein to the dish.
Aromatic and peppery Arugula and sweet raw cashews come together in this raw vegan pesto, perfect for hot or cold pasta, grain salads or as a tasty sandwich spread. Thanks to the wonderful healing properties of arugula, this pesto is a good source of iron, vitamin K and folate.
Celebrate summer with stewed nectarines, blueberries, raspberries and blackberries atop this light and fluffy vegan and refined sugar-free polenta cake.
Farro makes a great alternative to pasta or rice in this wholesome summer salad. It’s naturally low fat and is a good source of protein, fiber, and vitamin B complex among other things. Here it is mixed with carrots, zucchini, sundried tomatoes, shallots and edamame beans and topped with my go to Lemon Basil Dressing.
This green bean pesto pizza is light, tasty and easy to digest. The low fat pesto is made with green beans, fresh basil and sauteed onions and only one teaspoon of oil, making it a healthier alternative to traditional pesto. Grilled zucchini, caramelized red onions and a savoury almond topping round out this delicious creation, perfect for pizza, any night of the week.