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Flax seed meal gives an added boost to this yogurt and fruit smoothie.
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Prep these mango, honey, and chia seed oats at night and in the morning your breakfast is ready to eat--or to grab and go and eat at the office.
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Lentils replace the meat in this vegetarian recipe for lentils in sloppy joe sauce; serve on English muffins or rolls for a hearty meal.
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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!
cooking.nytimes.com
This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Whip up this tangy-sweet smoothie in minutes using freshly squeezed red grapefruit juice, strawberries, bananas, yogurt, and honey for a refreshing drink.
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Try it with all your favorite raw vegetables. Tzatziki sauce is also a great way to cool the mouth after a bite of spicy food.
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The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.
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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.