Google / Social Description

These peach and saffron pastries taste their best still warm from the oven, and can be paired with a pitcher of cream for dessert.

Introduction

These are absolutely a treat. The recipe is neither traditional nor canonical, but an invention of mine inspired by the buttery apple pastries at our local café that are a particular favorite with every member of our family. They really do taste their best when freshly baked and still warm from the oven, and since they call for admittedly (very) little forethought and some time, I reserve making them for weekends, when mornings tend to get off to a slower start. I think they do just as well as dessert, too, served with a pitcher of cream on the side to drizzle over. The pinch of saffron is entirely optional, though to my mind peach and saffron is a match made in heaven.

Google / Social Description

Try this recipe for roasted leeks with romesco sauce from Ricardo Larrivee's cookbook, Vegetables First.

Google / Social Description

Loosely inspired by paneer pakoras, these baked tofu triangles are great as a protein-rich snack or sandwich filling.

Introduction

Full disclosure: tofu is not my family’s favourite food! Therefore, every time I discover a method of cooking tofu that they wholeheartedly love, I am over the moon. This is one of them. Loosely inspired by one of my old faves, paneer pakoras, these baked tofu triangles are great as a protein-rich snack or a protein-rich sandwich filling. Protein is critical in a plant-based anti-inflammatory diet both to keep blood sugars balanced and to support immune system function. When you are new to plant-based eating, it can be so easy to default to starchy meals and snacks. These will help! Both the baked tofu and the chutney will come together in less than an hour. It is worth making a double batch of the tofu to snack on all week! Any leftover chutney is lovely on grain bowls or sandwiches. Try it on Real Deal Gluten-Free Bread (page 267) layered with Spiced Carrot Dip (Page 193).

Google / Social Description

High in fibre and healthy fats, these tacos are insanely flavourful and quick to prepare.

Introduction

Every once in a while, you happen on a seemingly simple arrangement of ingredients that turns into a mind-blowing meal. High in fibre and healthy fats, these tacos are insanely flavourful and quick to prepare. They come together in 15 minutes if you have already made the pickled onions and lentils or in 40 minutes if you want to do it all on the fly. Trust me, you want to make the pickled onions! These onions, with their prebiotic fibres and anti-inflammatory sulphur-based compounds, become almost delicate in flavour and very addictive. You will never have a reason to skip taco Tuesday again.

Google / Social Description

This is not your typical chicken and potato bake. Nigella Lawson's recipe with Indian spices and lime zest is full of flavour.

Introduction

I am not one for peeling potatoes if I can get away without, but here you want the cubes of potato to drink in the spiced lime and chicken juices as they cook, becoming soft and almost soused.

You need eat nothing more with this than a good bitter-leaved salad. I’m always keen on an escarole, but a ruby mound of radicchio and a small bowl of Bollywood-pink, quick-pickled onions are just clamoring to be put on the table alongside. Simply squeeze the juice of 2–3 limes over 1 small red onion, peeled and cut into thin half-moons. Cover and let it steep while you prepare and cook the chicken. Lift the onions out of the marinade to serve. 

And should you have any chicken left over, you can make one of my favorite sandwiches. Just mix together a tablespoonful of mayo, a pinch of salt, and a teaspoon each of mango chutney and garam masala, then shred and stir in the meat from one chicken thigh and clamp between two slices of bread. 
 

Google / Social Description

These super-moist, individual, baked oatmeal cups are a healthy grab-and-go option to keep kids fueled all morning.

Introduction

Necessity was absolutely the mother of this invention. When we signed up for our school’s cross-country team, it meant our morning routine got even more compacted on practice days. I say “we” because Julian would only agree to join if I ran with him, so go ahead and picture me running the track with a pack of six-year-olds. So I started thinking about how our healthy and hearty standby of porridge could be quicker if it were grab-and-go. The result is these super-moist, individual, baked oatmeal cups. The nice thing is you can keep everyone’s tastes in mind with the toppings and really mix them up.

Google / Social Description

Make this zucchini bread with carrot and raisins the next time you're looking for a healthy snack idea for the kids.

Introduction

I’m fairly organized when it comes to having healthy food around for breakfast, lunch and dinner. But I confess: snacks are in my blind spot. That’s right, my kids are the ones looking longingly at your kids’ snacks at the park. Sorry. I’m trying! I like to bake something like this zucchini bread, which reminds me of my childhood on the west coast, where zucchini grows unstoppably, like a weed. And—bonus!—this recipe can supply snacks for at least four trips to the park.

Google / Social Description

This simple morning meal can be topped with frozen fruit to keep things interesting regardless of what’s in season.

Introduction

Imagine if cardio, strength training, and Pilates had a baby—it would definitely be the SLT workout created by Amanda Freeman, who founded this super-smart fifty-minute class in 2011 and has since turned it into a national fitness chain. So, yes, her days are packed. Amanda preps these oats before she goes to sleep so she can maximize time with her kids in the morning before heading to work. “Breakfast is my favorite meal of the day, but it’s the busiest time of day, too,” she says. This simple morning meal can be topped with frozen fruit to keep things interesting regardless of what’s in season.