Homemade vegetable stock is a perfect base in soups and sauces. To make it: Throw any vegetables you like into a large pot and add water to cover them by a couple of inches. Add a bay leaf and a sprig of thyme; simmer for an hour, then strain. Stock can be frozen for up to a year.
This recipe is easy: Throw everything into a pot, turn on a burner, and relax.
Make plenty of this hunger-stopper ahead of time so you have it on hand during Power Burn Days. It’s so satisfying that you’ll have a hard time believing it contains only 80 calories per serving.
This fresh, crispy salad will work well with any seasonal vegetables. If you don’t like your vegetables too crisp, you can blanch them all for a couple of minutes before adding the vinaigrette and then refrigerate them.
Using some of the shellfish cooking liquid to make the salad dressing enriches the flavor.
Here is a veggie-filled pie enriched with bits of cheddar cheese and topped with a flaky crust. And it’s pretty enough for a fancy brunch or dinner with friends.
Because lamb has a stronger flavor than other meats, a small amount goes a long way. In this hearty one-dish meal, there are more vegetables than meat, but the flavor of lamb is clearly in every bite.
This is an easy dish to prepare in a slow cooker ahead of time, or you can have it simmer in a heavy-bottomed pot on the stove. The chickpeas add plenty of fibre, and dried apricots add an exotic twist. If you don’t have couscous on hand to serve with this stew, cook rice or potatoes.
Kale is a nutritious green vegetable rich in vitamins A, C and K, as well as calcium and iron. Massaging the kale before you toss it in a salad will help soften it’s texture.
Weight-loss bonus: With about four grams of fat in a two-ounce (60 g) serving, sirloin is one of the leanest red meat options
This salad helps keep me from wasting things in my crisper. And when I crave veggies, it’s the meal I turn to. I’ve added chicken for a hit of protein, but any leftover meat will do, or go for a couple of hard-boiled eggs. I like to top this salad with a low-fat creamy ranch dressing, but try any dressing you like.
The crust of this pizza is lighter tasting, with a distinct beet flavor. Beets are alkaline-forming, so this is a good one to make when your stress is high.
Adapt this recipe to any leftover vegetables in your crisper, the more the merrier! Halved cherry tomatoes are a great substitute if you don’t have sun-dried tomatoes.
Sweet bananas, exotic lychees and creamy Greek yogourt are combined with chicken and spicy seasonings to make a luscious, yet healthy dish. Serve with warm nan bread.
This hearty, colourful and very nutritious main dish is perfect for an easy midweek meal, and can be rustled up quickly from ingredients you have in the pantry. Serve with a green salad.
Succulent chunks of creamy cod, gently cooked in an aromatic, slightly spicy sauce with a colourful mix of vegetables and chickpeas, makes a satisfying, nutrient-rich meal. If you like, serve with French bread.
Chicken and spicy chorizo sausage combine well with vegetables and lentils, which are naturally low in fat and a good source of fibre, to create this hearty and flavourful pan-fry. Serve with a green salad to round out the meal.
A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful dish. Brown rice has a wonderful nutty texture and it is more nutritious than white rice.
The spicy tomato flavour and aroma of this one-pot rice dish make it really appealing. Tender chunks of fish, juicy shrimp and plenty of vegetables all combine to make a well-balanced, complete meal.
As the name suggests, this has a messy appearance, a bolognaise mixture served between whole wheat rolls, but it’s a recipe all the family will love, and the filling can be prepared ahead or frozen. Lean ground chicken is used here as a healthy alternative to ground beef, but you could use either.