Google / Social Description

These flavourful veggie burgers with smoky spices and chickpeas from Love and Lemons Every Day, tastes like real ingredients.

Introduction

Years ago, when I first became vegetarian, I didn’t know what to eat. I’d always buy those prepackaged veggie burgers that tasted like cardboard and smother them with enough toppings to hide the taste. These days there are so many veggie burger options, including those science-lab ones that bleed, but I prefer my patties to taste like their actual real ingredients. These burgers are flavored with smoky spices like cumin and paprika, their “meat” is a combination of chickpeas and brown rice, and they get a wonderful texture from the walnuts. These hold together best on the grill when there’s an egg in the mixture to bind them. You can skip the egg if you bake them in the oven and carefully flip them.

Google / Social Description

Try these Greek burgers with creamy tzatziki from Vegetables First by Ricardo Larrivee, for a refreshing vegetable forward meal.

Google / Social Description

Quick and easy to prepare, this satiating dish from No Crumbs Left works great for weeknight eating or for satisfying a craving.

Introduction

This is great for weeknight eating whether I’m doing Whole30 or just want something delicious. Quick and easy to prepare, it’s such a satiating dish. For me, pepperoncini create Whole30 magic. Whether using them in a sauce or adding them to a stir-fry, they give that extra oomph and raise your dish up a level. Here the combination of salty and spicy is elevated by the pepperoncini to create a Whole30 sauce that is an absolute pleaser. 
 

Google / Social Description

Inspired by saag paneer, this recipe from Modern Lunch by Allison Day will fill your belly with good-quality protein and greens.

Introduction

This is the recipe I want to eat every day, inspired by saag paneer, a rich, addictive Indian dish made with any number of greens— usually spinach—lashed with cream, smudged with spices, and dotted with paneer, a fresh milk cheese. I’ve taken the idea, choosing eggs over paneer and cashew “cream” (you could use 1 cup canned coconut milk) for cream, making this a shakshuka-saag hybrid that fills your home with a heady aroma, and your belly with good-quality protein and greens.

Google / Social Description

Breakfast, lunch, or dinner, this quiche from Rosie Daykin's Let Me Feed You is perfect for any meal.

Introduction

You know that friend you have who gets along with everyone? She’s just so easygoing and pleasant, and nobody has an unkind word to say about her. She’s available to have breakfast, lunch, or dinner with you depending on your mood. She’s so darn accommodating that it’s almost annoying, but you can’t imagine your life without her. Okay . . . now imagine she’s a quiche.

 

Google / Social Description

Throw together a quick dinner salad with leftover lentils and fresh strawberries, using this recipe from Peace, Love and Fibre.

Introduction

I get my inspiration for new recipes after eating in a restaurant, watching a cooking show, surfing YouTube or Pinterest, or from real moments in time. Case in point: this recipe was inspired when my assistant, Katie, was over helping me prep for one of my Cityline segments and both of us were hungry, bordering on hangry. I had some leftover cooked lentils in my fridge, so I threw together a quick dinner salad with some other ingredients I had kicking around, followed up with a splash of oil and vinegar, and voilà, a recipe was born.

Google / Social Description

This fresh and beautiful asparagus tart is not only simple to make, but can be the perfect brunch item, appetizer or light meal.

Google / Social Description

This rainbow sprinkles cake from Let Me Feed You by Rosie Daykin will set the whole world on fire. Okay, maybe just Instagram.

Introduction

There is something about sprinkles that just sets the world on fire. Okay, maybe not the whole world, but definitely Instagram.