Search Results (1,634 found)
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Pumpkin spice muffins are studded with pecans and vegan carob chips.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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This basic mango bread uses milk powder instead of eggs. Pureed mango, superfine sugar and yogurt are other ingredients that make this a unique treat.
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This is a very nutritious whole wheat bread with flax oil and seeds, lecithin, gluten and whey. Honey lends sweet overtones to this bread machine loaf.
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
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Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.
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This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Guacamole, beans, and homemade salsa combine to make a light, flavorful alternative to traditional tacos.
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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These homemade whole wheat crackers are very easy to make from scratch and can be customized with any additional seasonings you like.
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.
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Berries provide the filling for these simple crepes using whole wheat flour, egg whites, and skim milk.