These crepes are sweet and yummy all by themselves, but are a special treat with the added banana slices and thickened blueberry sauce.
So simple it almost takes longer to describe than make.
Quinoa has become such a salad and side dish staple that we forget the role of this ancient whole grain as a morning meal.
A tasty variation of the old standby, home fries.
An infinitely changeable recipe, depending purely on what kind of apple is used in the dense whole wheat batter.
The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.
A Crusty Whole Wheat Baguette makes the best French toast, but day-old or “stale” bread of any kind will work.
These crepes can be used for sweet or savory dishes. They are a little labor-intensive but worth the effort.
This fruit sauce is thickened and sweetened with dried pineapple pieces, which are a delicious complement to the strawberries. It’s a treat over pancakes, waffles, vegan ice cream, frozen banana...
The combination of earthy turmeric — a spice with great nutritional benefit — and soy sauce heightens the savory nature of tofu and is reminiscent of meat.
