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• 1 1/2 tablespoons extra-virgin olive oil
• 2 cups (280 grams) diced onion (1 medium/large)
• 2 large garlic cloves, minced
• 2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1 (15-ounce/398 mL) can diced tomatoes, with juices
• 1 (15-ounce/398 mL) can full-fat coconut milk*
• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
• 3 1/2 cups (875 mL) low-sodium vegetable broth
• 1/2 teaspoon fine sea salt, or to taste
• Freshly ground black pepper, to taste
• Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
• 1 (5-ounce/140-gram) package baby spinach
• 2 teaspoons fresh lime juice, or more to taste

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
2. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
3. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
4. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
5. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

OATS & PUMPKIN BREAKFAST COOKIES

• 2 cups old-fashioned oats
• 1 cup pumpkin puree (not the pumpkin pie filling)
• ¼ cup honey (use maple syrup for vegan or other sweetener of your choice)
• ¼ cup + 1 tablespoon peanut butter (or use any other nut butter of your choice)
• ½ cup flax seeds (use other seeds of your choice)
• 2 teaspoon pumpkin pie spice
• pinch of salt

1. Pre heat the oven to 350F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine all of the above ingredients and mix them well.
4. Take about ¼ cup of the mixture and form them into a cookie and place them on a parchment paper.
5. Bake for 10 – 12 minutes and allow it to cool in the oven for additional 10-15 minutes.
6. Remove from the oven and enjoy.

Peanut Butter Cup Chia Seed Pudding

Did you know you can replace flour with ground flax? It not only eliminates the need for flour, but also eggs and oil too. Flax also makes for a delicious way to eat more fibre each day since it has a nutty, grainy texture even though it is a seed. Plus, it’s a great source of omega-3 fatty acids and potassium. Just be sure you choose ground flax since whole flax can’t be absorbed by the body, and always store your flax in the fridge since the natural oils found in it can go rancid more quickly than regular nuts and seeds.

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