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What if you could make cornbread in the micowave in only a minute? What if the cornbread was vegan, low carb, paleo, and only 120 calories? Guess what? You can!
This smells and tastes like cheesy buttery goodness — but it’s vegan!
If you don't have nutritional yeast on-hand, like I do (or you simply don't like the yellow flakes), feel free to replace it with finely shredded Parmesan cheese; and in a pinch, Dijon mustard can also replace the Deli mustard. The texture and taste will be almost identical.
Crunchy, creamy, tangy and dreamy. The perfect update to the traditional wedge salad.
Large flakes of unsweetened coconut are the perfect canvas to infuse the smoky-sweet flavor associated with bacon. Coconut has natural fat and the flakes absorb seasoning well. After a low-heat bake, the flakes are crunchy, savory, salty, smoky, and just a touch sweet. Try them on your next sandwich...
This is a version of the stuffing (or 'dressing' as we called it) that we ate every year at Christmas. Stuff inside any of your favorite winter squash for a magnificent holiday dish!
Filled to the brim with low-fat, protein packed cottage cheese, these eggs are anything but devilish!
The most amazing whole wheat dinner roll you've ever had!
This recipe comes from the book "Gut and Psychology Syndrome". It truly is a "nice way to cook cabbage". I will add a comment or two of my own in the ingredients and directions.
The contrast of the warm pumpkin-infused quinoa with cool, crisp apples and toasty walnuts will immediately have you thinking falling leaves and fall-time bonfires!
During a winter spent in Mexico my father-in-law perfected his guacamole skills. He got so good at making it that he had native Mexicans asking him for his recipe. You’re definitely in for a treat! Guacamole is perhaps the best food ever! Avocados contain healthy fats and loads of nutrients, as well...