Healthy Recipes


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These quick and easy recipes are not only delicious but they also follow the recommendations of Canada’s Food Guide. 

 Chicken Fajitas


Chicken Fajitas



  • 2 Tbsp. vegetable oil
  • 4 chicken breasts, skinless, boneless
  • 3 bell peppers, red, yellow, green, sliced
  • 1 medium onion, sliced


  • 1 tsp cumin powder
  • 3 tsp chili powder
  • 2 tsp paprika
  • ¼ tsp cayenne, optional
  • 1 tsp garlic powder, or minced garlic
  • Salt and pepper to taste

To serve

  • 6 whole wheat tortillas
  • Lime, wedges
  • Fresh cilantro, chopped – optional
  • Sour cream – optional


  1. In a mixing bowl, add all fajita seasoning ingredients and mix well
  2. On a work surface, cut chicken breasts, onions and peppers into less than ½ inch strips
  3. Plan a pan over high heat and add 1 Tbsp. vegetable oil
  4. When the pan is hot, add chicken and half of the fajita seasoning. Avoid chicken from overlapping. Stirring occasionally, until the chicken is cooked through, about 5-6 minutes. Once cooked, remove the chicken strips to a plate and cover them in foil to keep warm.
  5. In the same skillet, add another tablespoon of oil. As soon as the oil is hot, add the bell pepper and onion slices. Add the rest of the fajita seasoning and sauté until crisp-tender. Add the chicken back to the skillet and stir to combine. Then remove from the heat and drizzle with fresh lime juice.
  6. Heat the tortillas up in the microwave
  7. Spoon the chicken, peppers and onions into the hot tortillas. Squeeze lime juice and garnish with optional cilantro and sour cream.

Recipe adapted from:

 Thai Salad with Peanut Dressing


Thai Salad


  • 2 Cups cabbage, shredded
  • ½ Cup carrots, julienned  
  • ½ Cup broccoli florets
  • ½ Cup chickpeas, drained and rinsed
  • 50 g Rice noodles
  • Green onion to sprinkled on top
  • Tortilla strips sprinkled on top

Peanut Sauce

  • ½ Cup creamy peanut butter
  • 2-3 Tbsp. soy sauce
  • ¼ tsp red pepper chili flakes
  • ¼ Cup water to thin
  • 1 Tbsp. Maple syrup


  1. Bring a pot of water to a boil and cook rice noodles according to package directions
  2. Bring a second pot of water to a boil and steam broccoli for ~5 minutes until tender
  3. Combine peanut sauce ingredients
  4. Shred cabbage and carrots if not already pre-shredded
  5. Assemble salad; layer the rice noodles, shredded cabbage and carrots, broccoli, chickpeas, and top with peanut sauce, tortilla strips and green onion.

Recipe adapted from:

These pantry-friendly recipes call for either shelf stable ingredients or frozen foods. This may be helpful for those who are not able to get to the grocery store often, or those who prefer to shop less often.



 Meal Ideas

One pot chili pasta

One pot teriyaki chicken and rice

Rosemary garlic white bean soup

Tomato herb rice with white beans and spinach

Lentil and vegetable soup

Tuna noodle casserole

Carrot potato pancakes

Mujadarrah (Lentils, onions and rice)

Chickpea and carrot salad

Curried vegetable lentil stew

Vegetable curry

Egg and veggie scramble

Carrot ginger lentil soup

Broccoli quinoa cheddar bake

Chickpea and vegetable salad

Braised lentils

Tofu vegetable soup

Vegetarian chili

Black bean quesadillas

Vegetable fried rice

 Baked Goods and Snacks

Baked cinnamon pears with oat topping

Apple oatmeal crisp

Almond coconut granola

Banana muffins

Oatmeal raisin cookies

Rhubarb and apricot bread pudding

No nut granola squares

Crispy chickpeas

Zesty bean dip

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