Healthy recipe collection

Quick, easy and tasty! Serve it with naan bread, or steamed rice. Kale and chickpeas add varieties of nutrients, and the combination of the spices give lots of flavors as well. An excellent recipe to use up your kale!

This tasty yet refreshing spinach salad is a classic Korean side dish that you can pretty much find in every Korean restaurant. It's quick, easy to make at home, it goes well with most of the BBQ, any meat dish, or just simply serve it with some steamed rice.

Sweet butternut squash soup with apples, carrots, brown sugar, and a hint of cinnamon, finished with skim milk for a low-fat creamy texture. The cozy fall soup that tastes like autumn in a bowl.

Quinoa is getting more and more popular because it's rich in protein and fiber, and it's versatile to cook. This recipe uses both whole wheat flour and quinoa flour to give the pancakes extra protein and fiber, they are delicious as well. Use fruit sauce, jam or fresh fruits as topping, an ideal breakfast to start the day.

Almost whole wheat bread combines whole-wheat flour, bread flour, gluten flour, and instant potato flakes for a soft, fiber-rich bread machine sandwich loaf. The two-thirds whole-grain hybrid that actually rises.

Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.

Baba ghanoush blends roasted eggplant with garlic, cumin, and lime juice into a smoky Middle Eastern dip. Vegan, five-ingredient, and ready in 30 minutes. No tahini in this lighter version.

Quick, easy and delicious. No need to run to the store. This homemade version tastes so much better, and it's good for you.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Classic Middle Eastern hummus blended from chickpeas, tahini, lemon juice, and garlic. Topped with paprika-tinted olive oil and parsley for a smooth, creamy dip ready in 30 minutes.

Classic Middle Eastern hummus blended from cooked chickpeas, tahini, lemon juice, four cloves of garlic, and a generous drizzle of olive oil. The pita-and-falafel sidekick that holds its own as a meal.

Authentic hummus me tahini: chickpeas pushed through a sieve and whipped with tahini, lemon, olive oil, and garlic. Traditional Greek-Mediterranean method.

Classic Middle Eastern hummus blended from chickpeas, tahini, garlic, and fresh lemon juice. Smooth, creamy, and ready in 10 minutes for pita, vegetables, or anything that needs a smear.

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Mom's spiced carrot soup purees tender carrots into a silky bowl warmed with cumin, coriander, cinnamon, and a whisper of cayenne. Healthy, low-fat, and on the table in 30 minutes.