I can’t imagine a better way to get my leafy greens than tucked into a bed of pasta with warm, melting cheese. For a gluten-free version, use brown rice pasta and rice flour to thicken the sauce, and swap the bread crumb topping for more cheese.
1 lb (454 g)...
Kale chips are a revelation. Turns out roasting is the ideal cooking method for tougher kale leaves, which usually need a little more cooking time than spinach or chard. Tossing with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and...
These are substantial, not too sweet, have an amazingly tender texture, and keep longer than other low fat cookies. Puréed, you don’t even know the beans are there!
2 cups (500 mL) oats (quick or old-fashioned, not instant)
1 cup (250 mL) all-purpose or whole-wheat flour
1 tsp (5 mL) baking powder
If you can’t pass off broccoli as tasty ‘trees’ or douse it in enough cheese sauce to make your kids like it, try roasting it. Roasting rids it of any cabbagey bitterness, making it sweeter, nuttier, and with delicious crispy edges. Eat it straight up, sprinkled with a little...
1 small bunch of parsley (curly or Italian), chopped (discard stems)
1/4 cup (60 mL) olive oil
19 oz (540 mL) can chick peas, drained
Juice of 1 lemon
1 garlic clove (or 1 head roasted garlic)
2-3 tsp (10-15 mL) sesame oil
In the bowl of a food processor, pulse the parsley and...
Canola or olive oil, for cooking
1 bag baby spinach, washed
2 garlic cloves, crushed
1 19 oz. (598 mL) can diced tomatoes, undrained, or any kind of tomato sauce
Salt, to taste
Heat a drizzle of oil in a heavy skillet set over medium-high heat; tear the spinach into the pan and...
SARAH noticed that her daughter Anne was leaving to go to the bathroom frequently during dinner. This act might have seemed like little more than a urinary tract infection were it not coupled with the performance that encompassed mealtime. “She was making a show of eating, but not much...