What's for dinner?

Ingredients for 2 people

• 3 tbsp (42 g)Olive oil
• 3 clove (9 g)Garlic, minced
• 7 oz (199 g)Shrimp
• 2 medium (392 g)Zucchini, spiralized
• 12 (204 g)Cherry tomatoes, halved
• 4 oz (113 g)Mozzarella cheese, whole milk
• 10 leaves (5 g)Basil, chopped

Method

1. Heat olive oil over medium heat in a medium skillet.
2. Add garlic and cook for one minute.
3. Add shrimp and cook for 2 to 3 minutes per side.
4. Add the zucchini noodles and cherry tomatoes. Cook for 1 to 2 minutes. Just before removing from the heat, mix in basil and cheese.
5. Serve warm.

Ingredients for 2 people

• 10 oz (284 g)Salmon, boneless, raw
• 2 tbsp (26 g)Clarified butter (ghee)
• 3 clove (9 g)Garlic, minced
• ½ small (15 g)Lemon juice
• 1 dash (0.4 g)Salt
• 1 dash (0.1 g)Black pepper
• 2 cup (142 g)Broccoli, florets, steamed

Method

1. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
2. In a medium skillet over medium heat, warm the ghee until melted.
3. Add garlic and salmon to the pan.
4. Cook the salmon for about 4 to 5 minutes per side, flipping once.
5. Serve with steamed broccoli and brown rice.

Ingredients for 2 people

• 16 oz (448 g)Ground turkey
• 1 cup (60 g)Parsley, chopped
• 3 clove (9 g)Garlic, minced
• 1 gOnion, minced
• 1 tbsp (14 g)Lemon juice
• 1 tsp (6 g)Salt
• ½ tsp (1.1 g)Black pepper
• 1 tbsp (14 g)Avocado oil
• 2 tbsp (30 g)Tzatziki sauce
• 2 (260 g)Sweet potato, baked

Method

1. In a large bowl, mix together ground turkey, parsley, garlic, onion, lemon juice, salt and pepper until well blended.
2. Heat avocado oil in a large skillet over medium heat.
3. Form circular patties with the turkey mixture, which makes 6 to 8 patties, and place on the skillet.
4. Cook for about 5 minutes on each side, or until fully cooked through.
5. Serve with tzatziki sauce and a baked sweet potato, or a salad.

Ingredients for 2 people

• 100 gChicken breast, thinly sliced
• 3 medium (183 g)Carrots, chopped
• 3 cup (170 g)Shredded red cabbage
• 1 gOnion, sliced
• 1 tbsp (14 g)Avocado oil
• ¼ cup (60 g)Beef bone broth
• ½ tsp (0.7 g)Thyme, dried
• 1 tbsp (1.7 g)Rosemary, fresh, chopped
• 2 clove (6 g)Garlic, minced
• 1 dash (0.4 g)Salt, to taste
• 1 dash (0.1 g)Black pepper, to taste

Method

1. Preheat the oven to 400°F (205°C).
2. In a medium bowl, mix together avocado oil, bone broth, thyme, rosemary, garlic, salt and pepper.
3. In a large bowl, mix together carrots, onion and cabbage. Pour half the bone broth mixture over the vegetables and toss to coat.
4. Use the remaining bone broth mixture to coat the chicken breasts.
5. Spread the vegetables and chicken on an oven safe sheet pan. Pour any remaining bone broth mixture over the vegetables and chicken.
6. Bake for 15 minutes. Turn the chicken, mix the vegetables, and change the oven heat to broil.
7. Broil for 2 to 3 minutes for crispier chicken.

Ingredients for 2 people

• 8 oz (224 g)Skinless chicken breast
• 2 tbsp (28 g)Olive oil
• ½ small (15 g)Lemon juice
• 3 clove (9 g)Garlic, minced
• 1 tbsp (15 g)Balsamic vinegar
• 1 tbsp (1.8 g)Oregano, ground
• ½ tbsp (2.2 g)Thyme, dried
• ½ tbsp (1.1 g)Basil, dried
• 1 dash (0.4 g)Salt
• 1 dash (0.1 g)Black pepper
• 1 medium (114 g)Red bell pepper, sliced
• 1 medium (114 g)Orange bell pepper, sliced
• 3 medium (183 g)Carrots, sliced
• 1 small (70 g)Onion, sliced
• ½ cup (63 g)Brown rice, dry

Method

1. Preheat the oven to 375°F (190°C).
2. Mix together olive oil, garlic, balsamic vinegar, lemon juice, oregano, thyme, basil, salt and pepper.
3. Layer bell peppers, carrots and onions in a glass baking dish. Use half of the olive oil mixture to coat the vegetables.
4. Lightly pound the chicken breast, then place on top of the vegetables. Coat the chicken with the remaining olive oil mixture.
5. Bake for 20 to 30 minutes, until the internal temperature of the chicken reaches 165°F.
6. While the chicken is baking, cook the brown rice as directed on the package.
7. Serve warm and enjoy.

Ingredients for 2 people

• 2 medium (392 g)Zucchini
• 12 oz (340 g)Ground beef, 95% lean
• ½ tbsp (0.9 g)Oregano, ground
• ¼ tsp (0.4 g)Thyme, dried
• ½ tsp (3 g)Sea salt
• ¼ tsp (0.5 g)Black pepper
• ½ medium (55 g)Onion, chopped
• 2 clove (6 g)Garlic, minced
• 2 tbsp (28 g)Kalamata olives, chopped
• 6 piece (12 g)Sun-dried tomatoes, chopped
• 2 oz (57 g)Goat cheese, soft, crumbled
• ⅓ cup (41 g)Brown rice, dry

Method

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini lengthwise in half. Scrape out the seeds and flesh to create a hollow boat for the beef mixture.
3. In a skillet over medium heat, cook the ground beef until cooked through, crumbling it as it cooks.
4. Remove from the heat and drain the excess liquid.
5. Mix in oregano, thyme, salt, pepper, onion, garlic, kalamata olives and sun-dried tomatoes.
6. Fill the zucchini boats with the beef mixture and bake for 20 to 30 minutes.
7. In the meantime, cook the rice according to the package.
8. Once the boats are cooked, top with goat cheese and serve warm with brown rice.

Ingredients for 2 people

• ½ cup (85 g)Quinoa, dry
• ¾ (102 g)Avocado, sliced
• 2 cup (176 g)Brussels sprouts, trimmed and halved
• 1½ cup (200 g)Sweet potato, peeled and chopped
• 1 serving (28 g)Pistachios
• 1 cup (20 g)Arugula
• 1 tbsp (14 g)Avocado oil
• 1 tbsp (1.8 g)Oregano, ground
• 1 dash (0.4 g)Salt, to taste
• 1 dash (0.1 g)Black pepper, to taste
• 2 tbsp (28 g)Olive oil
• 2 tbsp (28 g)Lemon juice
• 1 tsp (5.5 g)Dijon mustard

Method

1. Preheat the oven to 400°F (205°C).
2. Spread the sweet potato and Brussels sprouts in a single layer in a glass baking dish. Coat with avocado oil, 2 tbsp water, oregano, salt and pepper to taste.
3. Bake for 30 to 40 minutes, until soft and slightly crispy on the outside.
4. While the vegetables bake, cook the quinoa as instructed on the package.
5. For the dressing, mix together olive oil, lemon juice, Dijon mustard, salt and pepper to taste.
6. In two medium bowls, add quinoa, avocado, Brussels sprouts, sweet potatoes, pistachios and arugula. Pour the dressing over everything.

Ingredients for 2 people

• 1 medium (958 g)Spaghetti squash
• 2 tbsp (30 g)Sun-dried tomatoes, chopped
• 1 cup (30 g)Baby spinach
• 2 tbsp (30 g)Feta cheese
• 1 tbsp (14 g)Olive oil
• 1 tbsp (14 g)Lemon juice
• 1 tbsp (14 g)Pesto sauce
• 1 dash (0.4 g)Salt, to taste
• 1 dash (0.1 g)Black pepper, to taste
• 8 (128 g)Scallops

Method

1. Preheat the oven to 400°F (205°C).
2. Cut the spaghetti squash lengthwise in half. Remove the seeds with a spoon, scraping away the softer insides.
3. Add 1/4 cup water to a large glass baking dish.
4. Place the spaghetti squash in the baking dish with the open side down, skin facing up. Bake for 40 minutes, then allow 5 to 10 minutes to cool.
5. While the squash is cooling, heat olive oil in a medium skillet. After drying the scallops with a paper towel, add the scallops, lemon juice, salt and pepper to the skillet.
6. Cook the scallops for 2 minutes on one side, then flip and cook for 1 to 2 minutes longer. Remove from the heat.
7. When the squash has cooled some but is still warm, use a fork to scrape the strands and fluff the inside.
8. Mix spinach, sun-dried tomatoes, pesto and feta into the squash. Top with scallops and serve.

Ingredients for 2 people

• 3 tbsp (42 g)Olive oil
• 1 tbsp (14 g)Red wine vinegar
• 1 tsp (5.5 g)Dijon mustard
• 2 clove (6 g)Garlic, minced
• ½ tsp (0.3 g)Oregano, ground
• ½ small (15 g)Lemon juice
• ½ tsp (3 g)Salt
• ½ tsp (1.1 g)Black pepper
• 8 oz (224 g)Skinless chicken breast, cut into cubes
• 1 medium (114 g)Red bell pepper, cut into squares
• 1 medium (119 g)Green bell pepper, cut into squares
• 2 small (296 g)Red onion, cut into squares
• 2 tbsp (30 g)Tzatziki sauce

Method

1. In a medium bowl, mix together olive oil, vinegar, mustard, garlic, oregano, lemon juice, salt and pepper.
2. Add the chicken and mix to dress it. Cover and marinate in the refrigerator for at least one hour, or overnight.
3. When ready to cook, heat the grill to medium heat.
4. Thread the skewers, alternating between chicken, bell peppers and onion.
5. Cook over medium heat on the grill for 5 to 7 minutes per side, or until the chicken reaches an internal temperature of 165°F.
6. Note: the chicken needs a minimum of one hour marinating. You will need grilling skewers, and wooden ones should soak in water for 10 minutes before threading.

The best salads are those that are full of flavour and are satisfying - this one fits that bill.

Ingredients, as written for 4

• 2 boneless chicken breasts or protein of choice
• 1 cup cooked quinoa
• 2 cups chopped lettuce
• 1 cup white beans, drained and rinsed
• 1 cup protein of choice
• ½ cup shredded carrots
• ½ cup goat’s cheese, crumbled
• ¼ cup toasted pine nuts
• Handful of dried cranberries
• ¼ cup apple cider vinegar
• 1 tbsp honey mustard
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

Method

1. Preheat oven to 375°F
2. Coat the chicken with dijon mustard and bake for 20-30 minutes
3. Slice chicken into 1 inch slices
4. Place all salad ingredients into a large bowl
5. Dress, toss, and enjoy

Open it on svliving.com →

My simply delicious pesto caprese salad can be made as a drool-worthy sandwich. Always use the freshest bread and tomatoes in season.

Ingredients, as written for 2

• Sourdough bread
• Basil pesto
• Red ripe tomato, sliced
• Bufala mozzarella
• Extra virgin olive oil
• Aged balsamic vinegar
• Salt and pepper

Method

1. Slice and toast the sourdough bread
2. Layer pesto, tomato, cheese
3. Drizzle olive oil and vinegar
4. Season lightly with salt and pepper

Open it on svliving.com →

The anti-diet recipe that adapts to what you actually have in your fridge and what your body wants today.The Formula This isn't about perfect measurements or specific ingredients. It's about creating a satisfying meal th

Ingredients, as written for 1

• 1 cup cooked grains
• Protein of choice (palm sized)
• Handful vegetables
• ¼ cup Fat
• Seasoning
• Splash dressing

Method

1. Start with base in your bowl
2. Add protein
3. Pile on vegetables
4. Top with fat
5. Season and dress
6. Toss and enjoy

Open it on svliving.com →

Turning plain leftovers into a creative new dish is one of my favourite activities! You can make individual sandwiches for lunch, or cut into segments and serve as an appetizer party platter.

Ingredients, as written for 2

• Crusty bread of choice
• Pesto sauce
• Brie cheese
• Sautéed onions
• Baby arugula
• ¼ ribeye or sirloin steak, grilled* - Aged balsamic vinegar

Method

1. Toast the bread, and serve open-faced or not
2. Spread pesto
3. Place heated steak slices on the bread and immediately layer brie
4. Add onions, arugula, and balsamic vinegar

Open it on svliving.com →

Sometimes the internet gets it right—and this viral recipe is proof! It’s a family dish that’s tasty, fast, and fun to make. meal the whole family will look forward to.

Ingredients, as written for 4

• 1 lb ground beef, lean or medium
• Flat tortillas
• Cheese slices, cheddar, havarti, or swiss
• Dill pickle slices
• Pickled onion or onion slices
• Shredded lettuce
• Ketchup and mustard

Method

1. Spread a handful of beef in a thin layer on one side of the tortilla
2. Heat frying pan to high
3. Place the tortilla meat-side down
4. Fry for about 3-4 minutes until the meat turns brown
5. Flip and place cheese over the meat
6. Cook for a couple of minutes, until the cheese melts
7. Remove from heat, add toppings, fold, and eat!

Open it on svliving.com →

One of my favourite Chinese food dishes is this lettuce wrap and it tastes even better than takeout, and it’s definitely healthier. Get ready for a guilt-free party in your mouth!

Ingredients, as written for 4

• 1 small head of iceberg, boston or butter lettuce
• 1 lb ground chicken
• 1 tbsp sesame oil
• ¼ cup diced onion
• 1 clove garlic, crushed
• ½ tsp ground ginger
• ¼ cup diced carrot
• ¼ cup diced celery
• ¼ cup diced bell pepper
• 2 tbsp soy sauce (or gluten-free tamari)
• 3 tbsp hoisin sauce, used separately
• ½ cup cashew nuts

Method

1. Separate the lettuce into bowl-shaped leaves
2. Heat oil a large skillet on medium heat
3. Sauté onions until clear, then add garlic
4. Stir fry chicken for 4-5 minutes, until browned
5. Add all vegetables and cook for 2 minutes
6. Add soy sauce and hoisin and mix well
7. Spread about a tbsp of hoisin into each lettuce leaf, then fill with about ¼ cup of chicken mixture
8. Fold the lettuce wrap and enjoy!

Open it on svliving.com →

Ingredients, as written for 4

• 1/2 prepared chicken, diced
• 1 sweet potato or 1 butternut squash, diced
• 1/4 cup roasted almonds, crushed
• 1 cup kale, shredded
• 1 cup, cooked wild rice or brown rice
• 1 large apple, diced
• 1/3 cup crumbled goat’s cheese
• 1/3 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 1 tbsp grainy mustard
• Flaky salt and pepper to taste

Method

1. Preheat oven to 375 F
2. Toss potato or squash in 1 tbsp olive oil and bake 45 minutes
3. Add all the ingredients into a large salad bowl
4. Toss with dressing and enjoy

Open it on svliving.com →

Ingredients, as written for 1

• ½ cup mango fruit, frozen
• ½ cup papaya, frozen
• ½ banana, frozen
• ½ cup greek yogurt
• ½ cup orange juice
• ½ cup almond milk
• Shredded Coconut
• Sliced fresh tropical fruits

Method

1. Place all ingredients in a blender and run until smooth

Open it on svliving.com →

This is a great brunch dish - easy to make yet elevated

Ingredients, as written for 4

• 4 large croissants (day-old works great)
• 4 large eggs
• ½ cup shredded cheese (cheddar, gruyère, or mozzarella)
• ¼ cup cooked bacon (optional)
• ¼ cup chopped baby spinach
• 1 tbsp chives or green onions, finely chopped
• Salt & pepper, to taste
• Butter or oil for greasing

Method

1. Preheat oven to 350°F (175°C)
2. Lightly grease a muffin tin
3. Using a sharp knife, cut the top off the croissant (or cut in half)
4. Place each croissant (pointy side down) into a muffin tin
5. Gently press down the inside to create space for the filling.
6. In a bowl, whisk together eggs, salt, and pepper.
7. Stir in cheese, greens, and your choice of meat.
8. Spoon the egg mixture into each croissant cavity. Be generous but careful not to overflow.
9. Bake for 18–22 minutes, until eggs are set and slightly golden on top.

Open it on svliving.com →

Looking for a tasty way to boost your iron intake this winter? My Green Goddess Pasta is made with hearty spinach and iron-rich white beans, but the addition of parmesan, garlic, and basil give it a fresh flavour that’ll

Ingredients, as written for 6

• 3 oz fresh baby spinach
• 1/4 cup water
• 1 can white beans
• juice from 1/2 lemon
• 1/4 cup nutritional yeast
• 1 handful fresh basil
• 4 cloves garlic
• 1/4 cup olive oil
• 1 tsp salt or more to taste
• 1/4 cup parmesan cheese

Method

1. In a medium sized skillet on medium high heat, add water and spinach, cover to steam
2. When the spinach wilts, remove pan from heat
3. In a blender, add spinach and water, beans, lemon, nutritional yeast, basil, garlic, oil, salt and parmesan cheese
4. Blend until it reaches a sauce consistency
5. Pour over cooked pasta of your choice

Open it on svliving.com →

Quick & fresh, using pre-cooked chicken for a zero-fuss meal!

Ingredients, as written for 4

• 1 ½ cups shredded rotisserie chicken
• 8 small tortillas
• 1 cup shredded cabbage (or coleslaw mix)
• ½ cup plain Greek yogurt
• 1 tbsp lime juice
• ½ tsp cumin
• ½ tsp chili powder
• ½ sliced mango
• 1 avocado, sliced
• Hot sauce (optional)

Method

1. Toss shredded chicken with cumin, chili powder and lime juice
2. In a small bowl, mix cabbage with yogurt for a creamy slaw
3. Warm tortillas and assemble, chicken, slaw, avocado, mango and hot sauce

Open it on svliving.com →

Ingredients, as written for 3

• 4 chicken breasts or thighs (boneless or bone-in)
• 3 tbsp olive oil
• Zest + juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt & freshly ground black pepper
• ½–¾ cup freshly grated Parmesan
• Broccoli florets: 1½ cups
• Brussels sprouts: 1½ cups, trimmed and halved
• Carrots: 1 cup, sliced on the bias
• Zucchini or yellow squash: 1 cup, sliced
• Red onion: 1 medium, cut into wedges (about 1 cup)
• Bell pepper: 1 cup, sliced
• Cauliflower florets: 1½ cups

Method

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Toss the vegetables with 1½ tablespoons of olive oil, a pinch of salt, and pepper. Spread them evenly on the sheet pan.
3. If using firmer vegetables like Brussels sprouts, carrots, or cauliflower, roast them for 10 minutes first.
4. In a bowl, combine the remaining olive oil, lemon zest, lemon juice, garlic, Italian seasoning, salt, and pepper. Add the chicken and coat well.
5. Remove the pan from the oven (if pre-roasting vegetables) and nestle the chicken among the vegetables. Add quicker-cooking vegetables at this point, if using.
6. Sprinkle Parmesan generously over the chicken and lightly over the vegetables.
7. Return the pan to the oven and roast for 35–45 minutes, stirring vegetables once halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. For extra colour and crisp edges, broil for 2–3 minutes at the end.
9. Remove from the oven and finish with a squeeze of fresh lemon and herbs, if using.

Open it on svliving.com →

Light and flavourful soup - just as good cooled as it is hot!

Ingredients, as written for 6

• 1 tbsp olive oil or ghee
• 1 small leek or a few green onions, sliced
• 3 cups sugar snap peas or snow peas, trimmed
• 2 cups vegetable or chicken broth
• 1 small handful fresh mint leaves
• 1 small handful parsley (optional)
• Zest of ½ lemon
• Sea salt + cracked pepper - to taste

Method

1. Heat the oil in a pot over medium heat. Sauté the leek or green onions until soft, about 3–4 minutes.
2. Add the sugar snap peas and broth. Simmer gently for 4–5 minutes, just until the peas are tender and vibrant.
3. Remove from heat. Stir in mint, parsley (if using), and lemon zest.
4. Blend until smooth with an immersion blender or in batches. Taste and season with salt and pepper.
5. Serve warm with a swirl of coconut milk or a small spoonful of yogurt, if desired.

Open it on svliving.com →

If you love the taste of pizza, but are looking for a high protein, low carb alternative, this dish is for you! I

Ingredients, as written for 4

• ½ bell pepper, sliced
• 10 mushrooms, sliced
• ¼ sweet onion, sliced
• ¼ cup pepperoni slices
• 1 cup cottage cheese
• 1 ¼ cup marinara sauce
• ½ cup mozzarella cheese, shredded
• ¼ cup parmesan cheese, shredded
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried basil

Method

1. Preheat oven to 400 C
2. In an oven safe baking dish, combine cottage cheese and tomato sauce
3. Mix in peppers, mushrooms, half the sliced pepperoni and herbs
4. Top with shredded cheese and add pepperoni and a few sliced veggies for garnish
5. Place in oven for 20-30 minutes until everything is melted
6. Remove from oven and serve directly from dish, or pair with pasta or cooked rice

Open it on svliving.com →

A quick and healthy way to use up chicken and veggies for a delicious balanced dish!

Ingredients, as written for 4

• 1 cup shredded rotisserie chicken
• 2 cups cooked rice (preferably day-old)
• 1 cup frozen peas & carrots
• ¼ cup frozen edamame, shelled
• 2 eggs, scrambled
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 green onion, chopped
• 1 tsp garlic, minced
• 1 tsp fresh ginger, minced

Method

1. Heat a large pan with a little oil, then scramble the eggs and set aside
2. Add garlic, ginger and veggies to the pan, stir-fry for 3 minutes
3. Add rice, chicken, soy sauce and sesame oil, stir-frying for 3-5 minutes
4. Stir in scrambled eggs and green onions. Done!

Open it on svliving.com →

This isn't your typical day-after-Thanksgiving plate. This power bowl gives you sustained energy without the heavy, sleepy feeling of reheated dinner. The secret? Fresh textures, a bright vinaigrette, and the perfect pro

Ingredients, as written for 2

• 2 cups cooked quinoa or brown rice (or 1 cup each)
• 2 cups shredded leftover turkey (white and dark meat both work)
• 2 cups Brussels sprouts, halved
• 2 cups mixed greens (arugula, spinach, or spring mix)
• 1/2 cup pomegranate seeds (or dried cranberries)
• 1/4 cup toasted pecans or walnuts, roughly chopped
• 1/4 cup crumbled feta or goat cheese (optional)
• 1/4 cup leftover cranberry sauce
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste
• 2-3 tablespoons water (to thin)

Method

1. Warm the turkey ( splash broth or water in pan over medium high heat few minutes
2. Roast brussels sprouts - 1 tbsp. olive oil. 425 oven for 12-15 minutes
3. Make Cranberry Vinaigrette - whisk all ingredients
4. Assemble the bowl - Base (quinoa or rice), greens, turkey, sprouts, top with pomegranate, nuts and cheese (if using)
5. Drizzle with vinagrette and toss

Open it on svliving.com →

This quinoa bowl is light, fresh and easy to make! It's packed with flavour and can be a side dish or nourishing meal.

Ingredients, as written for 4

• 1 cup cooked quinoa (or brown rice)
• 1 cup cherry tomatoes, halved
• 1 zucchini, chopped
• ½ red onion, sliced
• ½ cup chickpeas
• ½ avocado, sliced
• ¼ cup fresh parsley or basil, chopped
• 2 tbsp toasted sunflower seeds (or pumpkin seeds)
• 2 tbsp tahini
• 1 tbsp olive oil
• Juice of ½ lemon
• 1 tsp maple syrup
• 1 garlic clove, minced
• 2-3 tbsp water (to thin)
• Salt and pepper to taste

Method

1. Preheat oven to 400 F
2. Toss zucchini, tomatoes, red onion, and chickpeas with olive oil, salt & pepper
3. Roast for 20 minutes
4. Cook 1 cup quinoa in 2 cups water or broth. Fluff with a fork & let cool slightly
5. Whisk tahini, olive oil, lemon juice, maple syrup, garlic, salt & pepper.
6. Add water to thin
7. Layer quinoa, roasted veggies, avocado, seeds & herbs
8. Drizzle with dressing & enjoy

Open it on svliving.com →

Ingredients, as written for 4

• 2 skinless boneless chicken breasts (or any type or protein that you prefer
• 1 cup quinoa or brown rice
• 1 cup corn niblets
• 1 cup black beans, drained & rinsed
• ½ cup shredded cabbage
• ½ cup diced tomatoes
• ½ cup diced bell peppers
• ½ cup broccoli florets, steamed
• ¼ cup pumpkin seeds
• ½ cup diced cheddar cheese
• 3 tbsp olive oil
• 1 tbsp orange juice
• 1 tbsp lemon/lime juice
• 1 tbsp honey
• 1 tsp dijon mustard
• 1 garlic clove, crushed
• 1 tbsp apple cider vinegar

Method

1. Preheat oven to 375 F
2. Season chicken and bake for 20 minutes (until internal temperature reaches 165 F)
3. Cook quinoa according to package instructions
4. Dice chicken when it’s done
5. Assemble all ingredients together in a large bowl or platter
6. Sprinkle pumpkin seeds and dressing

Open it on svliving.com →

Light, fresh, and zesty—this salad is full of spring flavours & textures. Great on its own or with grilled salmon, chicken, or chickpeas.

Ingredients, as written for 4

• 1 cup short-grain brown rice, cooked and cooled
• 1 cup sugar snap peas, sliced on a diagonal
• 1/2 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup almonds, sliced & toasted
• Crumbled feta or goat cheese
• Zest + juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt + pepper to taste

Method

1. Cook rice according to package instructions
2. In a large bowl, combine brown rice, snap peas, cucumber, herbs, and almonds.
3. Drizzle with the dressing and toss gently.
4. In a small bowl, whisk together lemon zest + juice, olive oil, Dijon mustard, salt, and pepper.
5. Serve chilled or at room temperature
6. Top with cheese and protein of choice, if using.

Open it on svliving.com →

It’s time to banish dry chicken sandwiches for a sweet-savoury restaurant-worthy combination. You can prepare the chicken specifically for the sandwich, or slice last night’s chicken dinner for next-day lunch.

Ingredients, as written for 1

• Crusty bread of choice
• 1 chicken breast
• Tomato slices
• Lettuce
• 2 tbsp dijon mustard
• 2 tbsp goat’s cheese
• Apple slices
• ½ cup baby arugula
• Raw honey
• Avocado slices

Method

1. Preheat oven to 375°F
2. Spread dijon mustard on chicken then bake for 25-30 minutes
3. Slice into thin pieces
4. Lightly toast bread. Spread dijon on one slice and goat’s cheese on the other
5. Assemble the rest of the ingredients in the sandwich, drizzling a bit of honey on the chicken

Open it on svliving.com →

This easy recipe elevates ‘boring’ chicken to a fun, flavourful favourite. It works especially well in summer when strawberries are in season, but will brighten up mealtime year-round.

Ingredients, as written for 4

• 8 chicken thighs (skin on, bone in)
• ¼ cup balsamic vinegar
• ⅓ cup olive oil
• 2 tbsp dijon mustard
• 1-2 garlic cloves, crushed
• Sprinkle of thyme
• 1 cup strawberries, diced
• ¼ cup feta cheese
• ¼ cup fresh basil, chopped
• 1 tbsp aged balsamic vinegar or glaze
• 1 tbsp honey + extra for drizzle

Method

1. Preheat oven to 400°F
2. In a small bowl, mix together the vinegar, oil, mustard, and garlic and pour over the chicken pieces
3. On a parchment-lined baking sheet, place chicken pieces and bake for 30 minutes (until 165° F internal temperature)
4. In a small bowl, combine the strawberries, feta, honey, basil, and vinegar
5. Display the chicken on a serving tray and top with the strawberry mixture
6. Drizzle with honey

Open it on svliving.com →

Love this salad, whether you use crispy rice or regular cooked rice, its a winner!

Ingredients, as written for 6

• 1 cup cooked rice
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 cup mango, diced
• 1 cup avocado, diced
• 1 cup cucumber, diced
• 1 red bell pepper, sliced/diced
• 2 cups cabbage, shredded
• 1 large carrot, diced
• 1/2 cup sesame oil
• 1/3 cup red wine vinegar
• 1 inch knob ginger, grated
• 1 small clove garlic, crushed
• 1 tbsp dijon mustard
• 1 tbsp raw honey

Method

1. Preheat your oven to 350°F (175°C)
2. Spread rice on a baking sheet and toss with oil and soy sauce
3. Bake for 30 minutes, mixing every 10 for even cooking and prevent burning
4. In a large bowl mix together all the salad ingredients. - reserve a bit of rice for topper
5. Whisk together dressing ingredients and toss salad
6. Top with nuts and onion and reserved crispy rice

Open it on svliving.com →

If cozy was a recipe, THIS recipe would be it. With protein-packed crispy chickpeas, and fiber-rich cauliflower, this salad has all the flavour, crunch, and nutrients you need for a satisfying dinner at home.

Ingredients, as written for 6

• 1 cauliflower cut into florets
• 1 can chickpeas, drained & rinsed
• arugula
• pomegranate seeds
• 1/3 cup goat cheese
• olive oil
• sea salt
• 1/3 cup tahini
• 1/3 cup water
• 1 lemon, juiced
• 1 tsp sea salt (or more to taste)
• 1/4 cup red wine vinegar

Method

1. Preheat your oven to 350°F (175°C), convection
2. On 2 parchment lined baking sheets, spread cauliflower and chickpeas separately, tossed with olive oil and sprinkle with salt
3. Bake for 30 minutes
4. In a large salad bowl, mix arugula, pomegranate, roasted cauliflower and chickpeas
5. Top with pomegranate seeds and goat cheese
6. Dress and toss

Open it on svliving.com →

Homemade BBQ sauce is easy to make and will keep in the fridge for up to 2 weeks. Making your own is not only cost effective but you can also adjust the recipe to your personal taste.

Ingredients, as written for 4

• 1 chicken (skin on), cut in 8
• 1 cup ketchup
• ½ cup brown sugar
• ½ cup apple cider vinegar
• 2 tsp dijon mustard
• 2 tsp worcestershire sauce
• 2 tsp sriracha sauce
• 1 clove garlic, crushed
• 1 tsp onion powder
• Salt and pepper

Method

1. blank
2. Whisk the ingredients in a small pot, over medium-low heat, and simmer uncovered for 10 minutes
3. To prevent splattering, lean the pot lid over the pot, but don’t cover it
4. Remove from heat and allow to cool
5. blank
6. Pat the chicken pieces dry and season with salt and pepper
7. Preheat the grill to 400°- 450°F
8. Place chicken fat-side down on the grill or a grill mat ( to prevent sticking) for 4-5 minutes
9. Flip and grill for another 4-5 minutes
10. Using a BBQ brush, baste with sauce, flip, and cook for 1-2 minutes
11. Repeat on the other side
12. With a meat thermometer, check that the chicken is just under 160°F and the juices run clear
13. Remove from grill and allow to rest for 5 minutes

Open it on svliving.com →

Full of vitamins, minerals and complex carbohydrates, sweet potatoes have earned the title of ‘nutritional powerhouse’! Mexican-inspired with beans, corn and onion, this recipe makes a meal that is satisfying as a main

Ingredients, as written for 2

• 1 sweet potato (or yam)
• ¼ cup black beans, drained
• ¼ cup corn niblets
• ¼ cup purple cabbage, shredded
• 5 sun-dried tomatoes, soaked and chopped
• 1 tbsp sweet onion, diced
• 1 lime, juiced
• 1 tbsp olive oil
• Crumbled feta cheese (or goat’s cheese)

Method

1. Preheat oven or toaster oven to 375°F
2. Slice the sweet potato in half lengthwise, place face-down on a tray, and bake for 45 minutes
3. In a small mixing bowl, combine the beans, corn, cabbage, tomato, and onion
4. Dress with lime juice and olive oil
5. When the potato is soft, remove from the oven and spoon the salad mixture over each half
6. Top with sprinkled feta or goat’s cheese

Open it on svliving.com →

Summer may try to claim the all mighty tomato, but this delicious roasted tomato soup proves that fall is its season to shine.

Ingredients, as written for 4

• 1 cup grape tomatoes
• 4-6 red tomatoes, quartered
• 1 sweet onion, roughly chopped
• 1 head of garlic, halved
• 1/2 cup goat’s cheese
• 2 tbsp fresh basil, chopped
• 1/4 cup olive oil
• 1 tbsp sea salt
• Fresh ground pepper

Method

1. Preheat oven to 375° F
2. On a parchment lined baking sheet, lay out all ingredients
3. Roast for 30 minutes
4. Remove from oven
5. Squeeze soft garlic into blender and transfer rest of roasted veggies to blender
6. Blend until smooth
7. Transfer to soup bowl and top with extra goat’s cheese or plain yogurt

Open it on svliving.com →

Mushrooms are high in potassium, which lowers blood pressure and reduces the risk of cardiovascular disease. But you won’t even be thinking about that while eating this dish, because the flavours are so rich and comforti

Ingredients, as written for 4

• 2 tbsp olive oil
• 4 chicken thighs, bone in, skin on
• 1 tsp salt and pepper
• 1/2 videlia onion, diced
• 2 cloves garlic, minced
• 1 cup diced mushrooms
• 1 cup long grain or basmati rice
• 2 cups broth (chicken, bone or vegetable)
• 1 tsp dried marjoram
• 1 tsp fresh thyme (or dried)
• 1 cup tightly packed baby spinach
• 1/2 cup coconut milk

Method

1. In a large skillet, over medium high heat, heat oil
2. Generously salt and pepper chicken piecesBrown chicken pieces, about 2 minutes per side, remove from heat and set aside
3. In same pan, sautée onion for 2 minutes
4. Add garlic, mixing for a minute
5. Stir in mushrooms, cooking until they begin to sweat
6. Mix in rice, stirring until all combinedMix in broth
7. Return chicken to pan, season with spices, salt and pepper
8. Cover pan and reduce heat to medium low to simmer for 15 minutes
9. Pour in coconut milk and spinach
10. Cook for another 10 minutes
11. Serve when chicken reaches 165 degrees

Open it on svliving.com →

This Wild Rice and Apple Harvest Bowl with warm chicken, celery, dried cranberries, pecans, and a honey vinaigrette is the perfect gluten-free fall recipe. Packed with protein, fiber, and seasonal flavors, it makes a nou

Ingredients, as written for 4

• 2 cups cooked wild rice blend (wild + brown rice)
• 2 medium chicken breasts (or thighs), seasoned with salt + pepper
• 1 crisp apple, diced (Honeycrisp or Gala)
• 2 stalks celery, thinly sliced
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• 2 cups arugula
• 3 Tbsp extra virgin olive oil
• 1½ Tbsp apple cider vinegar
• 1 Tbsp honey (or date syrup for vegan option)
• 1 tsp Dijon mustard
• Salt + black pepper, to taste

Method

1. Cook the rice: Prepare wild rice blend according to package directions. Let cool slightly so the greens don’t wilt.
2. Toast the pecans: Heat a dry skillet over medium heat and toast pecans until fragrant, about 3 minutes.
3. Make the vinaigrette: Whisk together olive oil, apple cider vinegar, honey, Dijon, salt, and pepper until smooth.
4. Assemble the bowls: Divide warm rice among 4 bowls. Top with apple, celery, cranberries, pecans, and greens. Drizzle with vinaigrette.
5. Serve: Garnish with extra cranberries and pecans if desired.

Open it on svliving.com →

If fall were a soup, this would be it! The perfect mix of seasonal sweet butternut squash and tangy carrots blend together into a heavenly flavour that warms the body and soul.

Ingredients, as written for 4

• 2 tbsp olive oil
• 1 sweet onion, roughly chopped
• 1 butternut squash, cubed
• 4 larg carrots, chopped
• 1 large apple, cored and chopped
• 2 celery stalks
• 4 cups stock of choice
• 1 tbsp sea salt
• Fresh ground pepper
• 1 tbsp maple syrup or brown sugar (optional)

Method

1. In a large pot over medium-high heat, heat oil
2. Add onion and cook until they begin to soften
3. Add squash, carrots, apple and celery, mixing for a few minutes until they begin to soften
4. Pour in stock and bring to a boil
5. Reduce heat to medium and simmer until everything softens (about 30-40 minutes)
6. Once soft, blend with a stick blender or transfer to blender until smooth
7. Season with salt, pepper and syrup to reach preferred flavour
8. Transfer to bowls and serve

Open it on svliving.com →

There’s few dishes cuter than these protein-packed Jack-o-lantern peppers. They’re especially fun for kids leading up to Halloween (but don’t be surprised if they ask for them long after October too!).

Ingredients, as written for 4

• 4 orange bell peppers
• 2 1/2 tbsp olive oil (used separately)
• 1 cooking onion, diced
• 1 clove garlic, crushed
• 1 lb ground beef/turkey/chicken
• 1 can baked beans
• 1/4 cup tomato paste
• 1 can diced tomatoes
• 1 cup cooked rice/quinoa
• 1 cup cheddar/mozzarella/parmesan cheese, shredded

Method

1. Preheat oven to 400° F
2. Slice top off peppers, scoop out inside and carve face with a small knife
3. Brush inside of peppers with oil and bake for 10 minutes. Remove from oven and set aside
4. In a large saucepan over medium-high heat 2 tbsp oil
5. Sauté onion until translucent, then add garlic. Continue cooking for 1 minute
6. Add ground meat, stirring until browned
7. Add tomatoes, paste, and beans
8. Reduce heat to medium, and cook until the sauce thickens (about 15 min)
9. Stir in rice or quinoa
10. Stuff each pepper with mixture, top with cheese
11. Bake until cheese bubbles (about 10 minutes)
12. Remove from oven, replace top of pepper and serve

Open it on svliving.com →

Protein-rich butter beans and sausage form the hearty base of this one-skillet meal. With nourishing bone broth and flavourful coconut milk, plus spinach, and a medley of herbs, it's the perfect healthy dish to batch coo

Ingredients, as written for 6

• 2 tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, crushed
• 4 sausages, sliced or removed from casing
• 1 can diced tomatoes
• 1/4 cup tomato paste
• 1 can butter beans
• 1 tsp each thyme, oregano
• 1 cup bone broth
• 1/4 cup coconut milk
• 1 packed cup raw spinach
• 1/4 cup fresh parsley, chopped
• 1/3 cup shredded cheddar

Method

1. In a large skillet over high heat, sautée onion until translucent
2. Add garlic, mix for another minute
3. Place sausage in pan and cook until begins to brown
4. Stir in tomatoes, paste, beans and broth
5. Season with salt, pepper, thyme and oregano
6. Reduce heat to medium and cook until liquid reduces (about 15 min)
7. Stir in coconut milk and spinach
8. Cook until spinach wilts
9. Lightly season with salt and pepper to taste
10. When the sauce reaches desired thickness, garnish with parsley and cheese
11. Serve with fresh crusty bread

Open it on svliving.com →

Nothing heals the body + soul quite like a bowl of steaming soup packed with warming spices, protein, even Ayurvedic healing properties!

Ingredients, as written for 6

• 1 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 sweet onioin, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric powder
• 1/2 tsp paprika
• 1 cup coconut milk
• 4 cups broth or water
• 1 carrot diced
• 1 handful kale, chopped
• Juice of 1/2 lemon
• 1 tsp sea salt and pepper (to taste)

Method

1. Heat oil In a large pot over medium heat.
2. Add onion, garlic, and ginger, sauté until softened
3. Stir in turmeric and paprika. Cook for 1 minute
4. Add lentils, carrot, coconut milk and broth.
5. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, until lentils are soft
6. Stir in kale, cook for 2-3 minutes until wiltedAdd lemon juice and season with salt and pepper to taste
7. Serve hot, garnish with parmesan cheese or a dollop of plain yogurt if desired

Open it on svliving.com →

If the way to a person’s heart is through their stomach, this might be the sweetest way to say “I love you!” Made with a healthy and delicious sweet potato crust, and topped with ruby red pomegranate seeds that burst wit

Ingredients, as written for 4

• 1 cup pureed sweet potato
• 1 1/2 cup almond flour
• 1/2 cup oat or rice flour
• 1 tsp. garlic powder
• 1 tsp. salt
• 3/4 cup basil pesto
• 1 cup arugula
• 1/4 cup goat’s cheese
• 1/4 cup pomegranate seeds
• Drizzle balsamic glaze

Method

1. Preheat oven to 350 C
2. In a bowl mix sweet potato puree, flour, garlic and salt
3. Transfer to a parchment paper lined baking sheet and flatten into a heart shape or circle
4. Bake for 30-40 minutes until the edges start to crisp (time may vary based on thickness of dough)
5. Remove from oven and top with pesto, arugula, pomegranate seeds
6. Finish with drizzle of balsamic glaze

Open it on svliving.com →

These are an easy make-ahead meal in a jar! They are packed with nutrients and flavour and are super portable.

Ingredients, as written for 6

• 1 cup quinoa, cooked
• ½ cup olive oil
• ¼ cup red wine vinegar
• ¼ cup plain yogurt
• 1 garlic clove, crushed
• 1 tbsp raw honey
• 1 tbsp chives, diced
• ½ cup pomegranate seeds
• 1 head romaine lettuce, washed and broken into bite sized pieces
• ½ cup shredded parmesan cheese or cheddar
• 1 cup black beans, cooked
• 1 cup cherry tomatoes, halved or quartered

Method

1. In a small mixing bowl, whisk together oil, vinegar, yogurt, garlic, chives and honey
2. Spoon equal amounts into each clean mason jar
3. Divide cooked quinoa on top of the dressing
4. Layer each additional ingredient in each jar - pack well
5. Cover and refrigerate until ready to eat
6. Turn upside down onto a plate or bowl, toss and enjoy

Open it on svliving.com →

This Marry Me Soup with chicken and gnocchi is a rich, creamy, and flavourful dish that’s sure to win hearts! This comforting soup features tender chicken, pillowy gnocchi, and a luscious parmesan-infused broth.

Ingredients, as written for 6

• 3 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 stalk celery, diced
• 1/4 cup sun dried tomatoes, chopped
• 2 chicken thighs or 1 breast, boneless & skinless, cut in cubes
• 2 tbsp arrowroot starch (or flour)
• 1/4 cup tomato paste
• 2 cups chicken broth
• 2 cups water
• 1 tbsp parsley, oregano
• pinch chili flakes, to taste
• salt and pepper to taste
• 1/3 cup coconut milk
• 1 cup spinach
• 1 cup gnocchi or pasta of choice
• 1/2 cup parmesan cheese, shredded

Method

1. In a large soup pot, heat oil
2. Sauté onion until becomes translucent
3. Add garlic, mixing for a minute
4. Add celery, sun dried tomatoes and chicken pieces, arrowroot and tomato paste
5. Cook until chicken begins to brown
6. Pour in broth and water
7. Season with spices, salt and pepper
8. Cover and cook for 30 minutes
9. Pour in coconut milk, spinach and gnocchi
10. Cook for another 10 minutes
11. Mix parmesan cheese

Open it on svliving.com →

One of three ways to use one rotisserie chicken! Using the carcass for homemade broth, you're maximizing every part of the chicken!

Ingredients, as written for 4

• Rotisserie chicken bones
• 1 cup shredded chicken
• 6 cups water
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic
• 1 tbsp tomato paste (optional)
• 1 cup cooked rice (or quinoa for extra protein)
• 1 tsp dried parsley
• 1 tsp salt & ½ tsp pepper

Method

1. Simmer chicken bones in water for at least 30 minutes
2. Add veggies and simmer for another 30 minutes
3. Strain out bones from the broth (but leave the veggies)
4. Add seasoning, and cook for another 10-15 minutes
5. Add shredded chicken and rice
6. Simmer for another 5 minutes, enjoy!

Open it on svliving.com →

Ingredients, as written for 6

• 2 tbsp olive oil
• 1 cooking onion, diced
• 2 stalks celery, chopped
• ½ fennel chopped
• 3 carrots, chopped
• 3 cloves garlic, crushed
• 1 cup spinach, chopped (or baby spinach)
• 1 14oz can red kidney beans, rinsed and drained
• 1 14oz can cannellini beans, rinsed and drained
• 1 28oz Italian style crushed tomatoes
• 2 tbsp tomato paste
• 6 cups broth
• 1 cup dried macaroni noodles
• 1 tbsp hot sauce
• Salt and pepper to taste

Method

1. In a large pot heat oil on high heat
2. Add all the chopped vegetables and garlic and sautée for 10 minutes
3. Add tomatoes, tomato paste, beans, broth, and pasta
4. Bring to a boil, then reduce heat and simmer for about 40 minutes
5. Add spinach, mixing until it wilts
6. Season with salt, pepper and hot sauce to taste

Open it on svliving.com →

I love this Goulash Soup! It’s my go-to during chilly winter months when I’m craving something warm and hearty to nourish and energize me. With a mix of vegetables, potatoes, beef, and herbs, it’s truly a whole meal in o

Ingredients, as written for 6

• 1-2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 lbs ground beef or 2 lbs cubed chuck roast (1/2 inch cubes)
• 1 medium green pepper, diced
• 2 large carrots
• 1 large rib celery, chopped
• 12 oz potatoes, cut 1 inch cubes
• 4 cups bone broth
• 4 cups water
• 1 cup crushed tomatoes
• 1 tbsp red wine vinegar
• 1/8 cup fresh flat leaf parsley, chopped

Method

1. Heat oil in large Dutch oven or heavy soup pot over medium high heat
2. Working in batches, brown beef adding oil as needed - set aside
3. Refresh oil and add onions and celery, cook until softened
4. Add garlic, and tomato, stirring for a couple of minutes
5. Return beef to the pot, stir to coat
6. Add broth and water. Bring to a boil, then reduce heat to medium-low. Simmer with lid slightly ajar for 30 minutes
7. Add carrots, peppers and potatoes, bring back to a simmer for 25-30 minutes until potatoes pierce easily
8. Add vinegar, stir well
9. Let soup ‘rest’ for 15 minutes, add parsley and season with salt and pepper to taste

Open it on svliving.com →