Chana Masala (Curried Chickpeas)

Serves 5

Bring the Indian restaurant home, with this traditional Chana Masala. It’s filled with both flavour and nutrients. Chickpeas are a great source of protein, fibre and folate. It has soluble fibre which may help lower cholesterol, and insoluble fibre that helps to keep you regular. They’re also gluten free and can be part of a healthy vegetarian, vegan or non-vegetarian diet. Try it and let us know how you liked it!

Ingredients:

  • 1 tbsp canola oil
  • ½ onion, diced
  • 2 tsp ginger garlic paste
  • 1 tsp mango (amchur) powder (optional)
  • 1tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp salt
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • ½ cup pureed tomatoes or 3 tbsp (45ml) of tomato paste
  • 2 (19oz/540ml) cans (4 cups) of cooked chickpeas (drained & rinsed) or 2 cups dried chickpeas, boiled
  • Cilantro to garnish (optional)

Instructions:

  1. In a large pot, heat canola oil on medium heat and sauté onions till soft. Then add ginger garlic paste and sauté for another 1-2 minutes.
  2. Add spices, mix and add 1 tbsp water. Sauté for 5 minutes, while repeatedly adding 1 tbsp of water and mixing every minute (this creates a great flavour).
  3. Add tomato puree/paste and sauté for a minute covered. Stir in chickpeas, and cover for another 2 minutes. Add ½ cup of water and cover for another 4 minutes.
  4. With your spoon, mash some chickpeas to thicken the sauce to your liking. Garnish with cilantro and serve!

💡Tip* If using canned chickpeas, rinse with cold water- this makes them digest easily and can help lower gas produced.

💡Tip* If using dried chickpeas, soak them overnight and they’ll be ready within 30 minutes of boiling.

Nutritional information (per 3/4cup serving):
263 cal / 12.5g protein / 40.9g carbohydrate / 11g fibre / 6.6 g healthy fats

Photo credit: Food Heaven

Oatmeal Pancakes

Makes 12 (3-inch) pancakes. Serves 4

Oatmeal pancakes can be a great way to get fibre and keep yourself feeling full all day long (especially with added protein powder). Topping it with fruit not only adds extra fibre, but also vitamins, antioxidants and a natural sweet taste that compliments the pancakes well.

Tip* In a rush in the morning? Make pancakes ahead of time- stack them with parchment paper and freeze for 2 weeks. Warm in microwave.

Ingredients

• 1 ¼ cups all-purpose flour
• ½ cup oats (quick or old fashioned)
• 2 tsp baking powder
• ¼ tsp salt (optional)
• 1 ¼ cup low-fat milk (2% or less)
• 1 egg, beaten
• 1 tbsp vegetable oil (optional)
• Protein powder (with around 20g of protein, optional)
• 1 cup sliced fruit (berries/banana), fresh/frozen

Instructions:

  1. In a large bowl combine dry ingredients, and in a separate medium bowl combine milk, egg and oil (optional).
  2. Add liquid ingredients to dry ingredients. Mix until incorporated.
  3. Heat skillet (medium-high) and grease lightly with cooking spray.
  4. Pour ¼ cup (50ml) batter in the middle of the skillet. Flip the pancake when bubbles appear, and edges are cooked (1-2mins). Cook other side till golden brown (~1min).
  5. Top with sliced fruit and enjoy!

Nutrition Information (per 3 pancakes):
314 cal / 14g protein / 50g carbohydrate / 3g fibre / 7g healthy fats

Perfect Pasta Salad with Chickpeas

When I have guests come over or I’m feeling hungry and I need a quick salad to prep, I always choose this one. It’s filled with veggies giving it fibre, vibrancy, and vitamins, and the chickpeas add some protein. Try it yourself and let us know how you liked it.

Ingredients

  • 2 ½ cups whole wheat pasta shells
  • ½ tsp salt
  • ½ tsp pepper
  • 1 ½ tsp plain low-fat yogurt
  • 1 tbsp mustard
  • 1 ½ (375ml) cup canned chickpeas (drained & rinsed)
  • 1 English cucumber, diced
  • ½ zucchini, diced (optional)
  • 1-2 bell peppers (red/yellow/orange), diced
  • ½ cup corn kernels (frozen or drained, rinsed canned corn)

Instructions:

  1. In a large pot, boil water and cook pasta for ~8 minutes or until al dente. Drain and rinse under cold water.
  2. In a large bowl combine yogurt, mustard, salt and pepper. Add pasta, diced vegetables and corn.
  3. Mix and toss to coat dressing over salad. Enjoy and share!

Nutrition Information (per serving):
165 cal / 7g protein / 33g carbohydrate / 5g fibre / 2g healthy fats

Photo credit: veganhuggs

Honey Garlic Salmon

When I come home from a long day and want to make something quick, yet healthy, fresh and tasty – I make honey garlic salmon! With ingredients that can be found in our fridge and cupboards, and a short cooking time, dinner will be ready in minutes! High in protein, healthy omega fats, and a good source of vitamin D!

Ingredients:

  • 2 tsp (10ml) honey
  • 1 tbsp (15ml) low sodium soy sauce 
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp dried thyme leaves
  • 1 tsp (10ml) lemon juice
  • 2 tsp (10ml) canola oil
  • 2 garlic cloves, minced
  • ½ lemon, sliced
  • 4 salmon fillets (4-5 oz or 150g each) 

Instructions:

  1. Preheat oven to 350°F (180°C). Season salmon fillets with a mixture of honey, soy sauce, lemon juice, pepper, paprika and thyme. Let fillets marinate for 15 minutes in the fridge, covered.  
  2. Heat oil in a pan over medium heat, and saute garlic for 1 minute. Add salmon fillets, along with the marinade into the pan. Cook each side for 4 minutes, while periodically basting the top of the fillets with the marinade. 
  3. Place fillets in a baking sheet,and  broil the salmon in the oven for another 5-6 minutes or until cooked.
  4. Serve with sliced lemons, and drizzle with any extra marinade.

*Tip*  Great with a side of steamed greens and a whole grain such as bulgur, quinoa or wild rice. 

Nutrition Information (per serving):

256kcal / 25g protein / 3.8g carbohydrate / 12g healthy fat

Photo Credit: Cafe Delites

Spicy Red Lentil & Spinach Soup

The cold weather is here and it’s here to stay, so what better way to warm yourself up than with a hearty soup! This red lentil and spinach soup is not only tasty but healthy with loads of nutrients such as iron, fibre, folate, protein, vitamin A and more. Fibre from the spinach, and protein from the lentils will keep you full, while the spices will give you a burst of flavour in your mouth! Super easy to make as well! 

Ingredients:

  • 1 onion, diced
  • ½ tsp salt
  • ¼ tsp turmeric 
  • ½ tsp red chili powder
  • ½ inch ginger, chopped (or ½ tsp ginger paste)
  • 1 garlic clove, chopped (or ½ tsp garlic paste) 
  • 2 cups (60g) fresh or frozen spinach 
  • 1 cup ( 200g) red lentils, rinsed 
  • 2 cups (500ml) water or vegetable broth (adjust for thickness)

Follow 3 Easy Steps:

  1. Place diced onion, frozen or fresh spinach and lentils into a large pot. 
  2. Add water or vegetable broth. Then add all the spices, along with ginger and garlic. 
  3. Cook on medium heat for 30 minutes or until cooked. For a pressure cooker, cook for 15 minutes.

Enjoy!

Nutrition Information (per serving):

126kcal / 9g protein / 22g carbohydrate / 0g fat 

Photo Credit: iFoodreal