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Banana, pineapple, and coconut milk are blended together creating a hearty pina colada smoothie for an on-the-go breakfast.
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Sunflower seeds and pumpkin seeds add crunch to these bite-size peanut butter balls that are a satisfying sweet snack between meals.
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Imagine a luscious, rich pecan pie. Now imagine that pie with shredded coconut and golden raisins, and you 've conjured up this sweet, gooey gardenia pie. It 's absolutely irresistible when served with whipped cream or rum raisin ice cream.
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A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.
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Paprika-seasoned chicken cooked with sweet potatoes and cauliflower 'rice' is a filling, paleo-friendly meal you can prepare for quick weeknight meals.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.
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A perfect little French raspberry tart with homemade almond shell, creamy mascarpone filling, and fresh raspberries sprinkled with pistachio nuts makes a great finish to a great meal. You'll put down your spoon and say, Ooh-la-la!
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This baked apple and kale casserole is a delightful vegetarian side dish that can also be served as a dip.
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A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
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Give your hamburgers a Greek-inspired twist by adding goat cheese, feta cheese, and oregano to your ground beef or ground lamb. Serve with a tangy yogurt sauce.
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This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!