If you've made healthy eating a resolution for 2016, you may be finding out that it takes a lot of time and energy.
But, the United Nations have declared 2016 the year of the pulses, or grain legumes. Karen Pinchin, a food columnist, knows exactly how to cook lentils, chickpeas, peas and beans in a hurry.
"I've been trying to eat more whole grains … I need meals that will fill me up that is healthy that I can make in big batches at the beginning of the week."
"Grains were kind of my go-to and I was sick of quinoa and bulgur."
According to Pinchin, Canada is perfect for producing lentils. New Brunswick has a great climate for producing lentils and peas.
"It's a great product that grows locally and is relatively affordable, relative to meat and they're more sustainable in terms of their water consumption," she said.
Some are easily turned away from cooking lentils and beans because they can become soft and off colour. So how can you cook with these pulses while keeping them delicious?
"I used them in a spectacular coconut and red lentil soup. I made the chili and the soup … both took about two, two and a half hours simultaneously."
Pinchin also touched on overnight oats. which she called a "sensation" in the food world.
The breakfast is a mixture of oats, almond or coconut milk, seeds, grains and chia.
"It's so filling so good and so healthy for you," she said.