Food

This recipe is sure to convert even the most tenacious carnivore. While there are lots of environmental reasons to rotate more plant-based proteins into your diet, this recipe is not about sacrifice. Try grilling it up yourself and see!

Making a great loaf of gluten-free bread can feel like an endless game of trial and error. As much as it would be great to simply substitute your favourite gluten-free flour for bread flour, it just doesn’t work that way! It takes a lot of patience, a willingness to try a million variations of flour, and a bit of practice. The problem is that gluten-free breads are missing one major ingredient: gluten! Gluten is the magic that helps baked goods rise, stretch, and have a nice chewy texture. Without it, breads tend to be dense and crumbly.

A refreshing and satisfying summer salad. Using quinoa in place of the traditional bulgur (cracked wheat) grain is an excellent way to make a high protein, high-fibre version out of this classic Middle Eastern dish.