Dinner   

This dahl gives great leftovers and provides complete proteins even though it is a vegetarian meal because of the combo of potatoes, lentils and chickpeas.

Serves: 6-8  -  Prep time: 20 minutes  -  Cook time: 30 minutes

1 Tbsp. olive oil

2 cups dried red lentils 

1 Tbsp. minced ginger

1 Tbsp. minced garlic

1 medium yellow onion

3-4 cups cauliflower (you can use frozen or fresh)

1 green chili, or 1/2-1 tsp chili flakes (depending on your preference)

2 cups diced sweet potatoes

1 can chickpeas (rinsed well and drained)

1 can coconut milk (look at the ingredient's list when you buy it, make sure it doesn't say "sulphites"

1 can diced tomatoes

3-4 cups vegetable broth

Spices

1 Tbsp. curry powder

1 tsp cumin

1 tsp ground mustard seed

1/2 tsp turmeric

salt and pepper to season

1. Add all ingredients to a large soup pot, bring to a boil, stir and simmer until sweet potatoes are soft, about 30 minutes. Top with lime and cilantro.

Perfect dinner for the summer when you don't want to heat your house up by using the range.

Serves: 4  -   Prep time: 10-20 minutes  -   Cook time: 10 minutes

Patties

1 Ib extra lean, grass fed beef

1/4 cup oat meal or breadcrumbs

1/4 cup salsa

1/2 tsp cumin

1/2 tsp coriander

1/2 pepper

1. Mix all patty ingredients and form into patties.

2. Fry on the stove or grill on the BBQ

Salad

1 head kale washed, stemmed and finely chopped

~ 1 cup shredded Parmesan cheese or Grana Padana cheese

1 tsp freshly ground pepper 

Dressing 

juice of 1 lemon

2-3 Tbsps. olive or avocado oil 

4-6 cloves of garlic minced

While the patties are cooking:

1. Add all salad ingredients and combine.

2. Mix salad dressing in separate bowl, blend together

3. Pour dressing over salad and mix well.

Serve salad and patty together and enjoy.

Optional additions:

1/4 -1/2 cup raw quinoa, cooked and cooled

handful of dried cranberries or currants

handful of pumpkin seeds

A warm salad is a great way to work veggies and leafy greens into your diet in the cooler seasons.

Serves: 2  -  Prep time: 30 minutes  -  Cook time: 20-25 minutes

Salmon

2 Ib salmon

1 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

½ Tbsp. olive oil

Dressing 

2 Tbsp. olive or avocado oil

2 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

2-3 cloves of garlic minced

pepper

Salad

4-6 kale leaves

1 large or 2 small yellow onions sliced

1 cup of mushrooms slices

2 apples halved and sliced

8 walnuts chopped

½ cup uncooked quinoa (optional)

1. Preheat oven to 400 degrees F. Rinse the salmon, pat dry and place on a baking sheet with tinfoil or reusable cooking sheet. Prepare the salmon sauce and spoon onto salmon, coating completely. Top with pepper. Place in the oven once preheated for 20-30 minutes. Middle of the salmon should flake nicely but still be a nice pink colour.

2. Prepare onions, mushrooms and apples and place in a frying pan with 1 Tbsp. olive oil, on low heat. Cook slowly, we want to avoid frying. Stir occasionally.

3. Cook quinoa in a sauce pan with 1 cup of water. Cook until water is absorbed. About 10 minutes.

4. Remove stems, and wash kale. Chop finely and place in a bowl.

5. Mix together the kale, quinoa and salad dressing. Top with the onion, mushrooms and apples once soft, and finish off with the salmon on top with some freshly ground pepper.