If you’ve been to just about any trendy café recently, you’ve probably seen avocado toast on the menu. The green, healthy meal has become a symbol of the “millennial” generation and their close-knit relationship with healthy foods and “hipster” eateries. However, there is so much more to love about avocado toast than just its trendy reputation.

Avocados are packed full of nutrients, including vitamins A, C, E, and K. They also contain healthy fats that help you feel full for longer and prevent you from reaching for that snack drawer mid-morning. Not only are avocados good for the body, but they are also great for the taste buds. I can’t get enough of their soft, buttery texture and fresh, subtle flavor.

There are several variations of avocado toast. Options range from the incredibly simple (yet still delicious) to the fancy and exotic. Whenever I’m making avocado toast, I like to play around with the ingredients I have in my fridge and pantry. The beauty of avocado toast is that it can taste different every time.

Here are the keys to making the perfect avocado toast every time.

The Basics

The two critical ingredients to avocado toast are shock horror, perfectly ripe avocados, and a good-quality bread. While you can make avocado toast with your standard, white, sliced loaf, it does lend itself better to a chunky, whole-grain kind. The avocado topping can be quite thick and heavy, especially if you’ve added some extra items. Having a sturdy slice of bread helps prevent the avocado from falling off and covering your fingers with green mush.

Choosing a hearty, whole-grain bread also makes this dish much healthier for you, which is always a bonus.

Prepare the avocado in a separate bowl to avoid squashing or scraping the toast. Depending on your preferences, you can choose to mash the avocados or simply chop them into small chunks. Regardless, you want it to be smooth and lump-free, so it’s essential to use ripe avocados.

Salt and pepper are a staple in pretty much every savory dish, and avocado toast is no exception. For the simplest of avocado toast recipes, simply add a touch of salt and pepper in the mashing or chopping stage.

Extra Toppings

This is the fun part! Here are some typical toppings to include on your avocado toast:

• Garlic
• Chilli pepper flakes
• Lime or lemon juice
• Leafy greens
• Poached or fried egg
• Seeds, like sunflower or pumpkin
• Fresh herbs
• Spices
• Veggies like tomatoes or cucumber

For a Mexican feel: Combine your avocados with a pinch of garlic, some jalapeños, chopped tomatoes, a squeeze of lime juice and fresh coriander.

For a super healthy version: Top your avocado with an egg and some microgreens, which are high in flavor and are often more nutritious than more mature green vegetables. Most microgreens are rich in potassium, iron, zinc, magnesium, and copper.

For a gourmet dish: Impress your guests or simply treat yourself to a fancy brunch by adding some smoked salmon and crème Fraiche on top of the avocados. Alternatively, you could try a vegan, sweet-and-salty approach and add some sliced pears, chopped nuts, and honey.

Your imagination is the limit! Avocado toast is a fantastic, healthy meal, and you can customize it to your tastes and dietary requirements.

Read more:

• Vegan Foods to Boost Your Energy
• Five Healthy Vegan Breakfast Ideas To Kick-Start Your Day
• Five Different Ways To Use Tofu In Your Cooking

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Your weekly grocery shop is an excellent place to start being more eco-friendly. It may not be possible to go completely zero waste, but there are several ways to seriously reduce the amount of plastic and single-use items you bring back home to your kitchen.

Here are some simple switches and easy alternatives to help you reduce your waste footprint.

Buy loose produce rather than packaged

Next time you’re in the produce aisle at the supermarket, opt for fruit and vegetables that are loose rather than in plastic packaging. Not only will this reduce the amount of plastic, but it will also ensure that you only buy the amount that you actually need. It may be a more expensive per piece to do this, but overall it might actually save you money, as you won’t end up with three excess bell peppers every week.

Buy things in bulk

Buying in bulk doesn’t mean buying the 10-kilogram bag of rice or the family-sized box of granola. It means buying unpackaged products like lentils, flour, and other staple pantry items. Buy yourself some reusable mesh or cotton bags, or simply re-purpose any bags you already have, and head to the bulk aisle or a bulk-buying store to fill up. Bulk Barn is a great option that has a wide array of products available to buy in bulk, from flour and pasta to lentils, granola, soup mixes, and even candy.

Make your own snacks

Little pick-me-ups and snacks are notoriously hard to buy without plastic packaging. Thankfully, they’re also incredibly easy to DIY at home. There are plenty of healthy, natural snacks that you can whip up in a matter of minutes using ingredients you can buy in bulk, without any packaging. Try combining cashews and dates for a delicious snack bar or making some high-energy blueberry and oat balls.

Bring your own bags

One of the easiest ways to be less wasteful in your grocery shop is to bring your own bags. Plastic bags are infamous for their harmful environmental impact, especially on wildlife, and yet they are so easy to replace. Investing in a few kinds of cotton or other reusable packing bags is a very worthwhile decision.

Use your leftovers

Going zero waste doesn’t just mean reducing plastic and single-use items. It also means producing less edible waste. Get creative with the parts of vegetables that you might normally throw away. Use broccoli stalks in pasta and stews, use beet greens in salads, and the leafy part of leeks in stir-fries or vegetarian gravy.

Compost the leftovers you can’t eat

Once you’ve gotten as much as possible out of your fruit and veggies, make sure to compost the rest. This will not only seriously reduce the amount of trash you produce each week, but it will also create amazing compost for yourself or others to use.

Choose products in tins or glass jars rather than plastic

It won’t always be possible to buy everything without packaging. However, not all packaging is equal. Tins and glass jars can be recycled much more easily than plastic, and so they make a more environmentally-friendly choice.

Buy only what you need

This is more of a “big picture” thing, but a big part of reducing waste is in planning meals ahead and only buying what you will need. Fresh produce doesn’t stay fresh for long, so only buy what you are confident you can use in time and freeze anything else before it goes bad. You can always make a quick run to the grocery store to pick up more, but planning ahead will help you reduce unnecessary food waste.

Read more: 

• 7 Wonderful Ways to Live a More Sustainable Lifestyle 

The post How to Reduce Waste in Your Grocery Shopping appeared first on Food Health & Parenting Tips.

Oat milk, however, is a shining example of non-dairy milk that is quick, cheap, and easy to whip up in your own kitchen. Plus, it is much more sustainable than some of its nut-based counterparts like almond milk, as it requires a lot less water to produce.

Another eco-friendly advantage to oat milk is that its ingredients do not have to be shipped from far-away tropical countries or fragile ecosystems like coconut or soy milk. Instead, they can be locally sourced from small farmers, meaning that everyone’s a winner.

Many prefer oat milk to other non-dairy alternatives because of IT. IS. SO. CREAMY. And it has a delicious taste that is not overpowering but also not so subtle that it gets lost among other stronger flavors.

Making your own oat milk at home is as simple as it gets. I love any kitchen hack that will save me money and/or time, and this recipe ticks both those boxes. It’s also helped me out of a couple of panicked breakfast moments, after opening the fridge to find there was no milk for my cup of tea. (As a Brit, the idea of drinking an English breakfast tea without milk of some kind is mildly repulsive to me.)

Thankfully, within a matter of minutes, calm and serenity were restored as I blitzed together some oat milk and happily sipped my morning caffeine fix.

Oat milk is not only good for your wallet and the planet, but it’s also great for your health. Oats are among the most nutritious of all grains. They are a good source of carbs and fiber and contain more protein and fat than most grains. Oats are rich in a certain group of antioxidants that may help lower blood pressure levels too.

Only two ingredients are needed to make your own oat milk. The trick to getting a perfect consistency is to drain the oats after soaking them. This will help prevent the milk from becoming gloopy or gluey.

Once you’ve made the milk, transfer it to a reusable jar or container and store it in the fridge. It should keep for up to five days. The best part about making this yourself is that you can make as much or as little as you want, depending on how much milk your house gets through.

Another tip with oat milk is to ensure you do not over blend or heat it, otherwise, it may turn gloopy. You can also play around with this recipe and add a few extras if you fancy, like vanilla extract or cocoa powder for chocolate milk.

Ingredients:

• 1 cup oats
• 3 cups of water
• 1 pitted date or 1 tablespoon natural sweetener like honey or maple syrup
• A pinch of salt

Method:

1. Soak the oats in some water for 15 minutes. Drain well and rinse the oats.
2. Add the oats, water, salt, and sweetener to a high-speed blender. Blend for about a minute or until well mixed. Be careful not to overdo the blending, as this can affect the texture.
3. Check the sweetness and adjust to your preferences if necessary. Next, strain the milk into a container through a nut milk bag, fine towel or another thin piece of cloth to remove any residue or lumps. This may require straining twice if you want really smooth milk.
4. Transfer to your reusable jar or bottle and store in the fridge.

Read more:

• How To Incorporate Plant-Based Protein Into Your Diet
• Five Different Ways To Use Tofu In Your Cooking

The post Make Your Own Oat Milk In Five Minutes appeared first on Food Health & Parenting Tips.

Eating a healthy breakfast is a sure-fire way to set yourself up for a productive day. It provides us with essential nutrients to keep our energy levels high throughout the day and prevent us from reaching for the snack draw mid-morning.

READ MORE: Sweet Potato Obsessions: A Simple Healthy Recipe

But not all breakfasts are equal. Grabbing a sugary doughnut or slice of white bread and jam isn’t going to fuel our bodies and minds particularly well. Thankfully for us plant-based eaters, some of the healthiest and most nutritious breakfast foods come straight from Mother Earth.

Here are five healthy, vegan breakfast foods that will boost you through the morning and fill your belly with goodness.

1. Oats

Oats are basically the king of breakfast. They are quick to prepare and can be used in a wide variety of breakfast meals. Oats are a great healthy choice because they are rich in antioxidants, vitamins and minerals, are a good source of carbs and fibre, help improve blood sugar control and fill you up for a long time.

For a nutrition-packed breakfast, try preparing some overnight oats with almond milk, raw honey, bananas and seeds. Or simply add oats into some homemade granola with nuts, raisins and various seeds for a tasty bowl of goodness.

2. Chia Seeds

These tiny seeds are becoming increasingly popular nowadays thanks to their incredible array of health benefits. They’re loaded with antioxidants, fibre, calcium, protein, omega-3 fatty acids and a lot of other fancy nutrients that most of us can’t even pronounce.

Chia seeds are perfect for adding to granola, smoothies, breakfast bowls and salads, making them an ideal breakfast choice. Combine them with some coconut milk (another super healthy vegan breakfast food) and fruit the night before for an instant breakfast boost.

3. Blueberry Smoothie

Blueberries are some of the most nutrient-dense berries. They contain huge amounts of vitamin C, vitamin K, fibre and manganese, and they make the perfect smoothie ingredient. They also boost your heart health and brain function.

Fresh berries can be expensive, but a bag of frozen blueberries is great to have on hand for a quick morning smoothie. Customize your smoothie however you want. I love to add coconut milk, avocado, maple syrup and chia seeds to mine. Pour it into a mason jar or sealable container and you have the perfect breakfast-on-the-go too.

4. Loaded Toast

The smell of freshly pinged toast is one of my favourite smells. It makes an easy and quick breakfast, and if you pick a whole-grain loaf, it’s also very healthy. Whole-grain bread is the healthiest because it has been minimally refined.

Cliché, as it may now be, avocado toast, is a great and healthy way to start the day. Pile on some micro greens and sesame seeds and you have a delicious, healthy, vegan breakfast.

5. Nuts

Nuts are a great item to have stocked in your pantry for a healthy addition to your breakfast bowl. And they come in so many forms. Enjoy them raw atop your bowl of granola, as a nut butter in a smoothie or on toast, or as a non-dairy milk substitute.

Try some almond milk in a smoothie or bowl of cereal, some chopped walnuts in your granola, or some natural peanut butter on whole-grain toast. Your body and your brain will thank you.

These five healthy, vegan breakfast items are easy to incorporate into even the busiest of morning routines. Most of these ingredients can be combined for a truly superfood breakfast experience. You’ll never want to skip breakfast again!

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Protein is a key part of our diet, and it is essential for a healthy body overall. It helps to build muscles, tendons, organs, enzymes, hormones, and has many other important functions. Protein also helps us preserve a lean, fat-burning physique.

For vegans and vegetarians, sometimes it can seem difficult to incorporate enough protein into our diet. After all, I know I’m not alone in mentally equating the word “protein” with “meat.” Most meat-eaters have no trouble maintaining a protein-rich diet.
An easy way for vegans to include protein into the diet is by adding vegan protein powder. Learn more about affordable protein powders.

In fact, the average American woman consumes about 68 grams a day, according to Health.com, which is significantly higher than the recommended dietary allowance of 46 grams for the average sedentary woman.

It’s important to get protein from a variety of sources. Luckily, there are several delicious plant-based foods that are rich in protein and other nutrients. Here are six vegan food groups that pack a powerful protein punch.

Pulses

Pulses are not only cheap to buy and easy to cook, but they are full of protein, fibre, and vitamins and minerals, such as iron, zinc, folate, and magnesium. Some research even suggests that pulses may have anti-cancer effects thanks to the phytochemicals, saponins, and tannins they possess.

Some great examples are lentils (18 grams of protein per 1 cup), chickpeas (16 grams per 1 cup), dry peas (16 grams per 1 cup), and black beans (12 grams per 1 cup).

Seeds

When I hear “seeds,” I immediately think of flapjacks, granola, and natural, homemade snacks. Forget about a juicy steak, I’d rather get my protein from a chia seed pudding or a pumpkin seed granola bar any day.

As with pulses, seeds also contain fibre, vitamins, minerals, and antioxidants, making them a healthy staple for your pantry.

Hemp seeds contain 31.6 grams of protein per 100 grams. Other delicious protein-rich seeds include sunflower (21 grams per 100 grams), pumpkin (19 grams per 100 grams), and chia (16.5 grams per 100 grams).

Nuts

Another great snack food that will increase your protein intake is nuts. They’re easy to incorporate into just about any meal – breakfast, lunch, dinner, and even for grazing throughout the day. (As if I needed another reason to love peanut butter and jam on toast in the mornings.)

On top of protein, nuts also contain unsaturated fatty acids and other nutrients. Grab a handful of peanuts (26 grams of protein per 100 grams), almonds (21 grams per 100 grams), cashews (18 grams per 100 grams), or walnuts (15 grams per 100 grams) and you’ll be good to go.

Soy

Soy is such a versatile food. It’s often seen as the vegetarian’s equivalent to meat, and while there are many other plant-based meat alternatives, soy is definitely a key player in this area.

Some delicious soy-based foods are seitan (75 grams of protein per 100 grams), tempeh (19 grams per 100 grams), edamame (11 grams per 100 grams), and tofu (18 grams per 100 grams).

Vegetables

Protein might not be the first thing you think about with vegetables. After all, veggies are packed with nutrients, vitamins, and countless other healthy things that make our bodies happy. And fortunately, protein is one of the many benefits of a hearty portion of fruit and vegetables.

Peas are one of the best sources, providing 8 grams of protein per 1 cup. Spinach is also a great option (5 grams per 1 cup), as are asparagus (2.9 grams per 1 cup) and broccoli (2.6 grams per 1 cup).

Grains

Ancient grains and healthy salads may make for a great Instagrammable lunch, but more than that, they also make for a protein-packed diet. Whip them up into a summery salad or use as a healthier alternative to white rice for an extra nutritious boost.

Have fun experimenting with spelt (15 grams of protein per 100 grams), wild rice (15 grams per 100 grams), buckwheat (13.25 grams for 100 grams), and quinoa (4.4 grams per 100 grams).

Read more:

• Easy to Make Vegan Apple Oat Bites
• Clean Green Breakfast Smoothie

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I loved wandering the vibrant markets in Barcelona and sampling the fresh, local produce. It seemed as though there were green grocers and market stands on almost every corner. Barcelona is a vegetarian’s heaven – everywhere you look there are bright red tomatoes, perfectly ripe avocados, and vegetables of practically every colour under the sun.

Food is an integral part of Spanish culture. It brings people together for meals around the table, and family recipes are passed down from generation to generation. There’s even a word (sobremesa) to describe everything that happens at the dinner table – the talking, laughing, and togetherness.

The Spanish also have an unusual food-related quirk in that they tend to eat their main meal at around 10pm. While it may not be the best for digestion, it’s certainly effective at building an appetite. I have to say, this was the one side of Spanish food culture that I struggled to fully embrace.

Perhaps the most well-known aspect of Spanish food, however, is tapas, where lots of small portions of different dishes are served together rather than in one main dinner plate.

For indecisive people like me, this setup is pretty perfect. When I was living in Spain, I didn’t have to pore over the menu and agonize over my choice – I could just pick my top few options and indulge all my temptations.

And indulge I did. I tried my best to sample as many different tapas as possible. Patatas bravas, croquetas, pan con tomate, and several others for which, to this day, I’m not sure I could even remember the Spanish name, let alone the English translation.

One particular dish that stands out in my mind is berenjenas con miel – eggplants with honey. The beauty of this eggplant dish is in its simplicity. As with so many things in life, less is more when it comes to this easy and delicious eggplant tapa.

With just a few simple pantry ingredients, you can whip up this Spanish eggplant tapa and dream of sunny summer days by the beach. You could even make a night of it and invite your friends over for a Mediterranean-themed evening featuring a whole variety of tapas.

I’ve listed non-dairy milk in the ingredients to make this side dish truly plant-based. However, if your prefer, feel free to substitute this for normal dairy milk.

Ingredients (for a small side serving for 2-3 people)

• 1 large eggplant
• Small bowl of non-dairy milk (about 100ml)
• A few heaping tablespoons of plain flour, on a small plate
• 2 tablespoons olive oil
• Honey (for drizzling)

Method

1. Slice the eggplant into thin rounds, about 2cm thick.
2. Heat the olive oil in a large frying pan on a medium heat until hot.
3. Meanwhile, dip the eggplant slices into the bowl of milk so that both sides are covered.
4. Transfer the slices onto the plate of flour and lightly cover both sides with it.
5. Place the eggplant slices in the frying pan, making sure that all the slices are completely touching the bottom of the pan. You may need to do this in stages, as the eggplant will likely not all fit in the pan at once. Fry for a couple of minutes on each side, until the slices are crispy and cooked through.
6. Transfer to a plate lined with kitchen paper to help absorb the excess oil. Continue this process until all the slices have been cooked.
7. To finish, drizzle a generous helping of honey over the slices (on both sides, I dare you). Serve hot as a side dish or simply as a tasty snack.

For other plant-based tapas that you can make from scratch, try the famous Catelonian pan con tomate or the classic patatas bravas.

Read more:

• All Hail Kale! Healthier Chips
• Better than Popcorn, Easy Roasted Chickpeas
• Brussels Sprout Chips

The post Transport Yourself To Sunny Spain With This Fried Eggplant Side Dish appeared first on Food Health & Parenting Tips.

Spring has always been my favourite season, even more so now that I live in the snow-covered, frozen land of Canada. There’s nothing quite like watching the ground turn from white to brown to vibrant green in just a matter of weeks.

It truly is a season of change in so many ways. Even the weather is unpredictable – some days you venture out without even a jacket, only to find yourself caught in a spontaneous rain shower a couple of hours later. Other days you are forced to rock the “wind-swept” look as the blustery and overcast weather overpowers your unsuspecting hairdo.

Food-wise, it is a time of abundance, as new vegetables come into season and practically beg to be turned into soups, salads and savoury treats. Soup is a staple meal in my house. Not only is it quick, cheap and easy to make, it’s also a great way to make the most of in-season vegetables and produce that may be past its best.

Once you have the soup-making basics down, the possibilities are endless. Spring soups provide so much variety, and with a few herbs, vegetables, stock cubes and a hand blender, culinary wonders abound. Here are five of the best vegetables to use for spring soups.

Onions

I’m not sure I could live (or at least cook) without onions. They form a base for so many dishes and add a rich flavour to a variety of meals, soups included. While you may not be keen on having onions as the focal taste in your soups, they are in peak season in spring and add great depth to many other vegetable-based spring soups.

Asparagus

Nothing says “spring” quite like asparagus. This hearty and healthy vegetable can be pretty pricey during the rest of the year. Happily, during spring-time the prices tend to drop as this delicious vegetable becomes more readily available. Try a vegan creamy asparagus soup by substituting milk for a non-dairy alternative, and add a squeeze of lemon juice for extra tang.

Peas

For a light lunch or a healthy appetizer, you can’t go wrong with a classic pea and mint soup. The earthiness of the peas and the sweetness of the mint are the perfect combination for those mixed-weather spring days. Your wallet will be just as happy with this soup as your taste buds too.

Mushrooms

There’s no denying that mushrooms can be a divisive issue. Some people love them and throw them into pastas, risottos, casseroles and just about everything else. Other people, my husband included, avoid mushrooms like the plague, citing their slimy texture as their worst offense. But texture aside, mushrooms provide a deep, rich, delicious flavour that lends itself perfectly to soups. They are in season in spring, and even the most slimy-texture-averse diners have to admit that a creamy mushroom soup is hard to beat.

Carrots

This vibrant vegetable is a year-round staple in most people’s pantries, but it is at its best during spring-time. Sweet, colourful and full of nutrients, it is a great addition to a spring soup recipe. I often tend to buy carrots in large bags that I struggle to finish in my weekly meals. A carrot and coriander soup is the perfect way to minimize waste and use up any leftovers. Alternatively, why not throw some carrots, peppers, onions and other unused veg in a roasting dish and turn them into a warming roasted vegetable soup?

These are just five of the many vegetables that are at their prime during spring. Others include broccoli, turnips, celery, lettuce, radishes and greens like kale and spinach. Have fun experimenting with this spring harvest in the kitchen and creating both light and zesty and deep and earthy spring soups.

Read more:

• When Breakfast Became a Meditation Practice
• Roasted Butternut Squash Soup
• Merlot “French Onion” Soup

The post Five Essential Vegetables For Spring Soups appeared first on Food Health & Parenting Tips.

I hardly ate tofu growing up, and the few occasions I had dabbled in it were really nothing to write home about. To me, tofu was mostly just slimy, tasteless, and boring – something that vegans and vegetarians ate out of a sense of necessity and obligation rather than genuine enjoyment.

However, after living on a plant-based diet for quite some time, I came to realize that the problem with tofu wasn’t the food itself, but how I was cooking it. Tofu is not only a great source of plant-based protein, it’s also an incredibly versatile and delicious base for meat-free cooking.

There are so many different ways to incorporate tofu into your diet. Here are just five different ways that tofu can become the shining centerpiece of your dinner table.

1. Summer BBQ Tofu Skewers

Hosting a meat-free backyard summer barbecue can often be a daunting task. While there are plenty of plant-based options, such as meat-free sausages, grilled corn, and barbecued veggies, tofu stands out as the most versatile option of them all.

You’ll need to use firm tofu for this, and the key is to marinade the tofu cubes for a few hours first. Unlike most meats, which only require a little seasoning with salt and pepper, tofu needs a bit more attention to really pack a powerful punch.

Try a marinade of soy sauce, minced ginger, salt and pepper, and a little brown sugar for a truly delicious and summery feel. Once marinated, pair with your favorite summer veggies and assemble the skewers as you see fit.

2. Tofu Thai Green Curry

This Thai green curry by Cookie and Kate is a simple yet delicious and impressive meal. Don’t be put off by the seemingly long list of ingredients – most of these are items that are probably already in your pantry. Tofu is the perfect addition to this classic East Asian dish, and even the most prolific meat eaters will be won over by its powerful flavor and creamy texture.

3. Tofu Fajitas

I can’t count the number of times I’ve seen a restaurant offer a vegetarian take on a classic dish like fajitas, only to be served a plate of something that closely resembles the original meat version, just without the meat. (So basically, just a helping of mixed veggies in a soft wrap that can barely pass as a fajita.)

But once again, tofu comes to the rescue! Vegan fajitas don’t have to just consist of lettuce, peppers, and salsa – they can be a zesty, spicy, and filling meal in their own right. Have fun playing around with some paprika, cumin, lime juice, chili powder, oregano, and salt and pepper to create your own fajita seasoning for some plant-based tofu fajitas.

4. Tofu Stir Fry

Growing up, stir fries were a staple weeknight meal. Cheap, quick, and easy, they make the perfect dish for busy parents or cash-strapped students. This honey ginger tofu and veggie stir fry from Pinch of Yum is not only simple and easy, it’s also full of flavor and is sure to impress.

And as with most plant-based meals, you can doctor it up however you want with your preferred veggies of choice.

5. Tofu Miso Soup By Minimalist Baker

Last on our list, but by no means least, we have this delicious tofu miso soup by Minimalist Baker. This healthy and aromatic dish can be whipped up in 15 minutes and is the perfect dish to warm you on a cold winter evening or sooth your aching body when you’re sick.

As with several of the meals listed above, tofu is the natural choice for this Asian-inspired soup. It adds texture, flavour, and substance. What’s not to love?

These five delicious dishes are just a few of the ways you can embrace this versatile vegan staple. Which recipe will you try first? Or maybe you have your own take on this protein-packed ingredient. After all, the possibilities are endless.

Read more:

• Waldorf Salad with Icewine Vinaigrette
• Roasted Chestnut & Milk Chocolate Soup

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