This is a classic salmon roll with avocado and cucumber but feel free to fill it with your favourite veggies. Pickled carrots would be great!
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If you haven’t invested in a spiralizer yet, I highly suggest you get on it! It encourages me to eat healthier by making it easy to substitute regular noodles for vegetable noodles. If you don’t have one you can still make this recipe- you will just have to cube the yams instead (or spend the extra time cutting them into very thin strips).
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Turn the leftovers into sandwiches- trust me!
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This gnocchi is made from ricotta cheese instead of the familiar potato gnocchi that most people are used to. Using ricotta cheese yields a lighter, less dense gnocchi than it’s potato counterpart. I used a gnocchi board to get the classic looking ridges but you can always skip this step and simply cut the gnocchi into small cubes.
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Cold weather calls for chili. This simple and healthy, vegan weeknight meal makes great leftovers for lunch.
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These are easy, healthy and make for great leftovers. What else could you ask for? If being vegan is not your thing feel free to add some spicy chorizo to the filling and melt some cheese on top. My mouth is watering.
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I find the biggest struggle with maintaining a plant-based diet is missing my daily cheese intake. I’ve tried some store bought substitutes (like Daiya) but they just don’t cut it. I amped up some cashew cheese with a ton of basil and it turned out pretty delicious.
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Considering how expensive a rack of lamb is, save this recipe for someone you really really like ;)
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This one is a crowd pleaser and very good option for a dinner party since it not an overly expensive cut of meat. Prepare it the night before and grill it up for an easy hassle-free meal!
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It’s summer so that means it’s time to grill. Serve these up with a side of rice and a green salad.
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Making lasagna is a labour of love. It’s time consuming but the end result is well worth it. Plus this feeds a small crowd! This recipe will yield extra meat sauce, which you will be able to freeze and serve over pasta for a quick weeknight meal whenever you are running low on time. I tried to sneak in some extra vegetables in this recipe to make up for the overload of cheese… as if it makes a difference.
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These are crispy, sweet, spicy and creamy. Taco’ bout delicious! How can you go wrong? Make these gluten free by substituting corn tortillas, GF flour and GF breadcrumbs. They can also easily be made dairy free by cutting out the Greek yogurt and doubling the mayonnaise.
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I’m taking classic mac and cheese up a notch by adding crispy bacon and some broccoli florets. This is such a good make ahead meal. You can easily double this recipe (highly recommend it) and have one for dinner and a separate casserole for the freezer.
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This is a classic comfort food turned extra healthy. I baked these on Portobello mushrooms for an extra serving of vegetables. I used purple yams (but you could use regular yams) on top instead of the usual mashed potato topping, and omitted the dairy altogether. These are hearty and a great meal for a cold fall evening and are also gluten free.
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These are an ode to my Polish heritage. These are awesomely healthy and make great leftovers. I suggest to serve these with some steamed vegetables or a green salad.
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This is a great weeknight meal that can be on the table in 15 minutes! It packs some serious flavour and heat. I recommend to eat this over some rice or to get a nice crusty loaf of bread to soak up the extra sauce. Simple, healthy and delicious!
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Here’s another healthy recipe to add to your rotation. This reminds me of a Vietnamese noodle bowl but with more freshness from the extra vegetables. Omit the beef to make it vegetarian or substitute prawns, chicken or tofu.
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This is one of my weeknight go-to meals. It’s super simple, relatively healthy and makes great leftovers for lunch. I like to serve this with rice and roasted broccoli, drizzling the extra sauce from the salmon over top of both.
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I made this recipe with the Super Bowl in mind. What screams Super Bowl more than chilli? Throw some cheese and tater tots on top and I’m in heaven.
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Harissa is an ingredient that I have seen popping up more and more lately. For those of you who like spice, this is a great addition to your hot sauce collection. It’s actually a paste that originated in Tunisia, and is made with hot chilis and other assorted spices and herbs. It’s used a lot as a marinade for meat and fish, and here I’ve stirred it into a traditional marinara sauce.
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