legumes

Simple Chickpea Flour Flatbread – 3 Ingredients

Chickpea flour flatbread changed my world. How could something so easy be so delicious? It helps elevate a simple curry into something special and is a great replacement for store-bought wheat-based bread. The best part – it is only 3 ingredients! I’ve included some top tips for variations and my favourite meals to pair it with.

If you haven’t gotten your hands on some chickpea flour, also known as besan, now is the time. My favourite way to use it is to make flatbreads – I find the slightly nutty and bean-y flavour lends itself nicely to savoury dishes. It is packed full of protein and fibre, making it a great lower carb alternative to rice or traditional wheat-based flatbreads.
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Ginger French Lentil Stew Recipe with Couscous

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This recipe for a french lentil stew is as unique as it is delicious. The simple combination of french lentils with ginger, lightly spiced with coriander and cayenne and served on top of fluffy couscous makes for a delicious and high protein plant-based meal that is SO easy to make.

Lentils are a regular in our household. Most of the time it is this Easy Vegetarian Bean Soup or this Greek Red Lentil Soup with Lemon. This is my go-to recipe when I need something inexpensive and easy to make. The savouriness of the lentils cooked in broth, mixed with the spiced ginger, coriander and cayenne, and served with a hit of lemon juice and a sprinkle of parsley makes for one delicious meal.
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Easy Vegetarian Bean Soup – Budget Friendly

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This easy vegetarian bean soup costs less than $1 per serving and is so simple to make! I love using seasonal vegetables and enjoying this soup all throughout the year. Try starchy potato and parsnips in the colder months, and zucchini and mushroom in the warmer months. I have also included some of my top tips on how to prepare beans to maximize their nutrition!

Beans and lentils are a Dietitian’s best friend. Not only are they a great source of plant-based protein, iron and zinc, they are also inexpensive and incredibly versatile. I also love sharing how sustainable this protein source is (see my post How To Cook Lentils + 5 Reasons Why We Should Eat Lentils). If you haven’t cooked much with beans and other legumes before this Easy Vegetarian Bean Soup is a simple introduction to cooking with legumes.
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No Bake 100 Calorie Peanut Butter Energy Balls

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These one bowl peanut butter energy balls are a low-calorie snack filled with protein, fibre and healthy fats making them the perfect little afternoon snack. I love making a big batch of them and freezing them for a quick snack-on-the-go!

Sounds too good to be true, doesn’t it. Peanut butter… no bake… less than 100 calories. We live in a world of convenience, and all too often when looking for a quick fix we reach for the sugar-packed granola bars or trans-fat laden potato chip. What if I told you that a healthy and tasty treat may only require 15 minutes of your time? Put ingredients into a bowl and roll into balls, easy right? And in return, you will get 3 weeks worth of these healthy and convenient no-bake 100 calorie peanut butter energy balls.
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Easy Curry Lentil Soup with Kale

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A simple mid-week meal that can be easily adapted for the seasons, or for whatever produce is lurking in your fridge crisper. Lentils offer the balance of low glycemic index carbohydrate with a good amount of protein to help sustain you.

These smokey August days have got me thinking about the end of summer, and nothing symbolises the end of summer more than a steaming bowl of hearty soup. Lentil soup, for me, is the silver lining to the end of the long days and warm weather and as the days get shorter the compromise of warming lentil soup makes the transition into autumn that much easier. This easy curry lentil soup is my go-to soup, and really can be adapted for any season. For a summer soup, use up your zucchini, kale and carrots and come winter think about substituting the zucchini for butternut squash, yam or sweet potato.

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Healthy Oil-Free Sun-Dried Tomato Hummus

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A simple dip or sandwich spread, this healthy oil-free sun-dried tomato hummus is super simple to make and tastes great on just about anything. Chickpeas are a great source of plant-based protein and when combined with sundried tomatoes, cilantro and lemon juice they create a delicious alternative to our conventional hummus.

Traditional hummus is rich with flavours, coming from the fresh olive oil and the perfect balance of garlic and tahini. Hummus is one of my go-to snacks and it is great for having on hand for picnics, beach days or camping. I eat so much of it I try to mix it up with some oil-free versions, which are more of a spread than a hummus. This Healthy Oil-Sundried Tomato Hummus is so simple to make, it doesn’t even need a recipe. I have included a basic recipe below, as well as some of my favourite flavour variations.
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Vegan Buddha Bowl with Lentils and a Miso Tahini Dressing

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This Vegan Buddha Bowl with Lentils and a Miso Tahini Dressing is the perfect mid-week meal. An easy throw-together meal that uses whatever leftover vegetables you have on hand, topped with brown lentils and my favourite homemade dressing.

Who said that cold-season vegetables have to be boring. Salads have taken the sideline and roasted vegetable dishes are taking main-stage during these colder months. I love the combination of roasted vegetables with plant-based protein, smothered in a creamy homemade dressing for a simple mid-week meal. This Vegan Buddha Bowl with Lentils and a Miso Tahini Dressing is a great versatile dish and an easy way to use up any leftover produce in your fridge.
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legumes

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