Recipe Sifter

Strawberry sorbet made with pureed fresh strawberries, cranberry juice, and lemon juice. No ice cream maker needed. Freeze, blend, and refreeze for a smooth, fruity frozen treat.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Ham is simmered with all these delicious vegetables and spices, which makes a delicious stew. Serve it with some roasted hot sweet potatoes. Delicious.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Fat-free garlic bread skips the butter for oil-free Italian dressing blended with fresh garlic and paprika. Crisp, flavor-packed bread that's WW-friendly and ready in 10 minutes.

Fresh pineapple slaw with shredded carrot, julienned green pepper, honey-pineapple vinaigrette, and crumbled blue cheese. A no-mayo tropical slaw that's bright and crunchy.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

These are not only delicious and reminiscent of your favourite carrot cake, they are also good for you! With no added sweeteners and completely gluten and dairy free, these are as tasty as they are good for you and make the perfect Sunday brunch or dessert.

A chocolate cherry upside-down cake made without eggs or butter. Cherry pie filling bakes under a rich cocoa batter, then gets flipped for a stunning glossy cherry top.

Brown rice and black beans simmered with sauteed onion, garlic, green pepper, cumin, and salsa. A hearty, budget-friendly vegetarian one-pan meal packed with fiber and protein.

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.

Citrus-marinated pork chops with smoky chipotle, bright orange juice, and lemon zest. Broiled until caramelized on the edges for a bold weeknight dinner with serious smoke-and-citrus punch.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.