Our Whole Wheat Carrot Muffins are full of heart-healthy ingredients — along with whole wheat flour, walnuts, and canola oil, we add one cup of grated carrots for extra moisture. These little powerhouses are great for a quick breakfast on-the-go or an afternoon snack with a cup of hot tea. They’re low in sugar but […]
This blackberry orange quick bread is so good it can almost double as a dessert. As the name suggests, quick breads come together quickly, and take about an hour or so to bake. Many recipes suggest storing them overnight before slicing, however, I’ve never made one that’s lasted through the night, so I can’t attest […]
Made with extra virgin olive oil, this quick bread not only tastes delicious, but it has the added health benefits associated with olive oil. The blueberries and zucchini have their own list of vitamins and antioxidants as well. It’s easy to make and tastes even better the next day, assuming that there’s any left the next day.
Our garlic bread is topped with a mixture of garlic, olive oil, butter, and a sprinkling of coarse sea salt. We use both olive oil and butter in this recipe to reduce some of the saturated fat. It has a crispy outside with a soft, buttery inside that melts in your mouth. While it’s perfect […]
Here are a few great topping ideas for our flatbread recipe. Whether you’re making a specialty sandwich or just need a quick lunch or dinner, keeping a stack of these homemade flatbreads in the freezer can make a hectic mealtime a little less stressful. Try grilled or rotisserie chicken, avocados, bacon, lettuce, and tomato, or whatever leftovers […]
This is my husband’s flatbread recipe, and it’s such a versatile bread that we always try to keep some in the freezer just to have on hand. It’s made with freshly ground flaxseed along with white whole-wheat flour for a blend that’s both healthy and full of flavor. These flatbreads are soft and fold easily, […]
Cornbread has been a staple in households for generations and regional adaptations have helped families make it their own. My mother’s cornbread was always more cake-like in texture, with a higher ratio of flour to cornmeal. It’s delicious on its own, but it adapts well to other flavor variations. I like to make a Southwest […]
