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Multigrain chia seed waffles made with oats and whole wheat flour are a hearty way to start the day.
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If only it were healthy enough to eat every day.
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This nutritious wheat bread from your bread machine is packed with sesame, flax and poppy seeds. Toasting enhances the nutty flavor.
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This unlikely combination of Cheddar cheese, apple, and bacon makes for a fantastic grilled cheese sandwich.
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Featuring rhubarb and a lightly sweetened oat topping, these rhubarb crisp muffins are a fantastic breakfast treat.
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Behold the best mashup ever, the croissant taco! These crispy golden pastry shells have fine masa harina in a buttery croissant dough, resulting in flaky layers with a chewy interior.
cooking.nytimes.com
They are the antithesis of the cakey blueberry muffins you find in coffee shops The berry quotient is generous here If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
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Whole wheat angel hair pasta and chopped kale receive the puttanesca treatment of capers, anchovies, and caramelized onions.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bran muffins, lightly sweetened with apples and brown sugar. I like to snack on these muffins, they're good, and they're healthy too.
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Make your muffins a little healthier by using whole wheat flour, unsweetened applesauce, and sliced strawberries in the batter.
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Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.