Victoria BC Dietitian (Nutritionist) Kristen Yarker, MSc, RD Shares A Simple, Delicious Recipe for Buckwheat Noodle Salad. A Satisfying Salad Bowl.Read More
This is a delicious way to include lentils in your diet. I mean, who doesn't like pizza?!
Note that if you have picky kids, don't call this pizza. Because while the crust is delicious, it does taste different than regular pizza crust. So, use a different term than "pizza". Such as "flatbreads". This way picky kiddos won't expect pizza and they'll be open to this new dish that's called "flatbread".
Also, note that you need to soak the lentils the night before you plan to make this dish.
Lentil Crust Flatbread (Pizza) - Crust Ingredients
2 cups of soaked red lentils (24hr then pureed)
1/2 cup water
1-3 garlic cloves (as per your taste preference)
1 TBSP dried basil
1 TBSP dried oregano
1/2 tsp sea salt
1/2 tsp baking powder
1 TBSP olive oil
Lentil Crust Flatbread (Pizza) - Toppings
1 can of tomato puree/sauce
1/2 cup of shredded white mozzarella cheese or feta
Vegetables/protein of your choice
Lentil Crust Flatbread (Pizza) - Directions
- Preheat oven to 400 degrees.
- Rinse and drain lentils and transfer into the food processor.
- Add 3 garlic cloves, dried basil, dried oregano, sea salt, baking powder and ½ cup of water for consistency.
- Puree all the ingredients until smooth.
- Heat a heavy-bottom frying pan over medium heat. Use ~1 tbsp of olive oil to grease the pre-heated pan and pour in the batter. Smooth the batter out with a spoon, it will look like a mini pancake. Make sure the batter is THIN.
- Repeat this step (should make about 8 mini crusts)
- Cook 2-3 minutes on each side. Then, transfer your flatbreads to a baking tray covered with parchment paper.
- Add your tomato sauce, cheese and toppings.
- Bake in the oven for 15 minutes until cheese is bubbling and brown.
Get more recipes on my recipe page HERE.
Photo and recipe credit: Amazing student Hanna Kim (Thanks Hanna!)
Mint chocolate is one of my all-time favourite flavours. The beauty of this recipe is that you can satisfy that mint-chocolate craving without any of the added sugar. I know because that's exactly the situation that created this recipe. I was aiming for a smoothie but the result was more of a mousse in texture. A rich, creamy, decadent, intensely minty chocolatey mousse. YUM! Sometimes the best inventions are discovered by accident.
1 big serving or 2 smaller servings.
Mint Chocolate Whip Ingredients
- 3 dates (pits removed)
- 2 tbsp cacao nibs
- 1.5 tbsp cocoa powder
- 2 tbsp ground flaxseeds
- ⅓ cup of coconut milk (with the fat)
- ½ cup milk or plant-based milk alternative of your choice
- 2 drops of peppermint oil
- ⅛ of an avocado (very ripe)
Mint Chocolate Whip Directions
- Blend thoroughly and enjoy immediately!
Looking for more healthy recipes featuring mint? Check out this recipe for pistachio-mint smoothies.
These versatile root veggies are one of my favourites! A classic storage, root veggie, you can find local ones throughout the winter. Beets have been making headlines lately because they may help boost exercise performance. Many kids like them because of their naturally sweet taste. However, people often wonder what the heck to do with them. So I’m sharing a couple of my favourite ways to use beets.
Grated – Raw Beets
Beets don’t even need to be cooked. Simply wash them, peel off the outer skin, and grate them into a salad.
It doesn’t get any easier than that!
When I’m turning on the oven to cook something, I often pop a few beets in at the same time – either for a warm side-dish today, or for chilled as a salad in the future.
- Wash beets and cut off any long tails or furry top bits.
- Cut a piece of tin foil large enough to wrap the beet in. Lay it on the counter, shiny side up. Pour a dollop of olive oil in the centre.
- Roll the beet around in the oil to coat it. Wrap the tin foil tightly around the beet.
- Repeat for each beet.
- Place wrapped beets on a cookie tray or in a baking dish.
- Roast until tender, how long this takes depends on the size of the beets and the heat of your oven – at 350 degrees F it may take as long as 2 hours; at 425 degrees F it may take as short as 45 min.
Beet and Bean Borscht
From: Pulses: Cooking with Beans, Peas, Lentils and Chickpeas
This is a fantastic, hearty and tasty, full meal in one pot, vegetarian borscht (perfect for Meatless Mondays). While the recipe takes a little longer to cook, it makes a lot of soup. And, this soup tastes great re-heated. Freeze leftovers (without the yogurt or sour cream topping) in small batches.
Makes 6 Litres
- 3 tablespoons canola oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 carrots, diced
- 3 celery stalks
- 3 cups green cabbage, shredded (a Cuisinart or food processor makes shredding quick work)
- 3 cups beets, peeled and chopped
- 10 cups vegetable stock (home-made or lower sodium)
- 4 cups beans such as navy beans or white kidney beans (canned or cooked from dry)
- ½ cup canned or fresh tomatoes
- 2 tablespoons lemon juice
- 1 teaspoon fresh cracked pepper
- 1 bunch fresh dill (or parsley)
- plain yogurt or sour cream
- In a big soup pot, sauté onion and garlic in oil until softened.
- Add carrots, celery and cabbage and sauté for about 3 minutes.
- Add beets and stock and cook for about 1 hour or until beets are slightly tender.
- Add beans, tomatoes, lemon juice, pepper and dill. Warm thoroughly.
- Serve topped with a dollop of yogurt or sour cream.
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