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This dish celebrates the nutty taste and versatility of the chickpea by adding Middle Eastern flavors for a hearty vegetarian meal.
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
Cooked until the savory flavors of cranberry, orange and sweet apricot marmalade are soaked into every chewy little grain.
Made from whole wheat semolina, Cream of Wheat was once THE breakfast dish, more popular than oatmeal or packaged cereals.
Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.
This granola has no refined oils and yet is still nice and crispy.
The dough for these rolls can be mixed by hand, or use a bread machine on the dough cycle; we give instructions for both.
Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.
Most cornbread recipes contain oil and eggs, but the natural fat in coconut milk can replace those items.
Cut the banana into small wheels and freeze for an hour before blending for a richer, thicker smoothie with a texture almost like ice cream.