Keeping fall staples in the kitchen will help create easy meal ideas like this stew. Perfect for a chilly fall evening or to pack for lunch the next day.
1 Tbsp canola oil (15 mL)
1 onion, thinly sliced
6 cloves garlic, thinly sliced
2 stalks celery, thinly sliced
2 sweet potatoes (about 1 3/4 lb/800 g), peeled and chopped
1 Tbsp chopped fresh thyme leaves (15 mL)
¼ tsp pepper (1 mL)
2 cups sodium reduced vegetable broth (500 mL)
2 bay leaves
1 can (19 oz/540 mL) no salt added white kidney beans, drained and rinsed
1 -142 g package baby spinach, coarsely chopped
Change up the beans in this stew for other favourites like black beans, red kidney or mixed bean medley.
Serving Size: 1 1/3 cup (325 mL), Calories: 220, Total Fat: 2.5 g, Saturated Fat: 0.2 g, Cholesterol: 0 mg, Sodium: 300 mg, Carbohydrates: 43 g, Fiber: 12 g, Sugars: 9 g, Protein: 9 g, Potassium: 950 mg
No summer backyard BBQ is complete without a cheesy baked potato, and these ones are a crowd-pleaser! Topped with creamy vegan cheese and tangy BBQ black beans, these will be gobbled up in seconds!
This smoothie is the perfect way to wake up in the morning. It’s filled with nutritious ingredients that are sure to kick start your day on a delicious note.