Food

You can also use quinoa, kamut, or wheat flakes for this porridge. Reheat leftovers in a saucepan with a small amount of additional water or milk.

This rustic cereal is packed with fibre to prevent mid-morning cravings and heart-healthy fats from flax and hazelnuts. Reheat leftovers in a small saucepan with some additional water or milk.

Red (or black) quinoa has a firmer texture than its beige counterpart, making it a better choice for this cereal. With tropical flair that provides a healthy balance of carbohydrate, protein, and fat, this recipe will get your day started right. You can also try it topped with diced mango. Extra cooked quinoa can be stored in the refrigerator for up to five days.

Dip your spoon into this hot bowl of antioxidants, healthy fats, and fantastic fibre.

This is a wonderfully versatile spice blend to have on hand when you’re looking to add an exotic touch to your next meal. Sweet, savoury, and spicy all at once, it means “head of the shop,” implying that it is a store’s best spice blend.

This dip delivers a treat for the senses. It’s both creamy and crunchy, with show-stopping colour. Don’t throw away the beet greens—they contain a larger amount of nutrients than the beetroot.

A favourite of the Queen of Sheba, the pistachio is believed by some to be an aphrodisiac, making these the perfect treats to share with your Valentine.

Poppy seeds add crunch and a healthy punch of minerals including manganese, calcium, magnesium, phosphorus, copper, iron, zinc, and potassium.

Quinoa is not only high in protein, but also a complete protein that includes all nine essential amino acids. The pomegranate arils are a powerhouse source of antioxidants, fibre, and vitamins C and K.

All bell peppers are an excellent source of vitamins A, C, and K, but red bell peppers are chock full of them.

This is one of those dishes you’ve got to try in order to believe. Chocolate adds new flavour notes to this entrée salad. The vinaigrette will solidify upon sitting, which can be rectified by whisking in some additional olive oil. Also consider adding toasted pecan halves.

Tostadas are crispy tortillas layered with a range of ingredients. In this case, the cocoa-spiked ground meat and lively vegetables make for a powerful one-two punch and the refried beans add a healthy dose of fibre. If desired, you can also top with salsa or a dollop of sour cream.

Pu-erh is an earthy aged tea from China’s Yunnan Province. Its richness pairs particularly well with chocolate. You can find it at most tea shops or you can use Lapsang souchong, Earl Grey, or Darjeeling black tea instead. Making these in muffin cups helps with portion control.

Here’s a good excuse to snuggle up on the couch with a loved one for a movie night.

Snack time just got a whole lot more interesting. You can swap out prunes for dried mission figs if you please.

This chili is a full-bodied vegetarian version that satisfies even the most devoted meat lover. The heat factor is medium-hot and can be adjusted, if desired.

This unusual twist for a chili pairs classic ingredients in a new way and takes care of turkey leftovers. Heat factor is medium and can be adjusted, if desired.

A different take on a mole sauce! Chocolate will deepen the flavour of the tomatoes and create a glossy darker sauce that pleases both the eyes and the taste buds.

Traditionally, a green chili is served with pork, but in this recipe, portobello mushrooms provide the meatiness and an additional layer of flavour.

3 Tbsp (45 mL) unsalted butter
1/4 cup (60 mL) honey
3 Tbsp (45 mL) dessert mead
4 pears, pitted and halved
1/4 cup (60 mL) sliced almonds

1 Tbsp (15 mL) extra-virgin olive oil
2 leeks, cleaned well, cut in half, and chopped
3 shallots, thinly sliced
2 garlic cloves, minced
1/2 lb (225 g) wild mushrooms such as chanterelles, sliced
1/4 cup (60 mL) dry mead
1 bunch chard, stems removed, chopped
Pinch of salt

1 Tbsp (15 mL) butter
1 large red onion, chopped
2 celery stalks, finely chopped
2 Granny Smith apples, peeled, cored, and diced
1 large tomato, skin removed and chopped
3 1/2 cups (850 mL) low-sodium chicken broth
1/2 tsp (2 mL) dried leaf tarragon
1/4 tsp (1 mL) ground pepper
1/4 cup (60 mL) dry traditional mead
1/4 cup (60 mL) low-fat sour cream
2 Tbsp (30 mL) parsley, chopped

2 Tbsp (30 mL) extra-virgin olive oil
12 small free-range chicken thighs, skin removed
1 onion, chopped
4 garlic cloves, finely chopped
2 cups (500 mL) brown mushrooms, quartered
1 red pepper, chopped
1 small zucchini, chopped
1 Tbsp (15 mL) dried oregano
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
1/4 cup (60 mL) dry mead
3 cups (750 mL) tomatoes, skin removed, chopped
12 small black olives, pitted and chopped

Similar to pumpkin purée, mashed butternut squash adds earthy sweetness to these flapjacks that are gussied up with two forms of almond and a simple strawberry topping. Lazy Sunday mornings never tasted so good. 3/4 cup (180 mL) whole wheat pastry flour 1/2 cup (125 mL) almond flour 1 tsp (5 mL) baking powder 1 tsp (5 mL) cinnamon 1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) salt 2 cups (500 mL) frozen butternut squash cubes, thawed 1 large free-range egg, lightly beaten 3/4 cup (180 mL) plus additional 2 Tbsp (30 mL) unsweetened almond milk 1/3 cup (80 mL) walnut pieces 2 cups (500 mL) frozen sliced strawberries, thawed 1/4 cup (60 mL) pure maple syrup Heat large nonstick skillet over medium heat. In large bowl combine flours, baking powder, cinnamon, cloves, and salt. Mash butternut squash and add to flour mixture along with egg, 3/4 cup (180 mL) almond milk, and walnuts; mix well. Add additional 2 Tbsp (30 mL) milk if needed to reach desired consistency. Using 1/4 cup (60 mL) measuring cup, drop batter onto hot skillet and cook 2 to 3 minutes, or until bubbles appear on top. Flip and cook an additional 2 minutes. Repeat with remaining batter. Combine strawberries and maple syrup in blender and pulse together a few times to combine. Serve pancakes topped with strawberry sauce. Serves 4. Each serving contains: 385 calories; 11 g protein; 16 g total fat (1 g sat. fat, 0 g trans fat); 56 g carbohydrates; 9 g fibre; 224 mg sodium source: "Frozen Fruits & Vegetables", alive #351, January 2012