Enchiladas come from Mexico and date back to at least the Mayan culture. They consist of corn tortillas wrapped around a filling, covered with sauce, and baked.
This recipe uses millet, an often-overlooked gluten-free whole grain you can find in most grocery and health food stores.
Full of flavor, fiber, and easily customizable with the veggies you have on hand, it is sure to be a favorite addition to any Asian meal!
This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
The cranberries and almonds in this recipe combine for the perfect fruity crunch. The flax seeds are not only fiber-rich, but also loaded with omega-3s, a heart-healthy fatty acid.
These crepes are sweet and yummy all by themselves, but are a special treat with the added banana slices and thickened blueberry sauce.
The Basic Whole Wheat Bread recipe is so versatile that it can also be adjusted just slightly and used to produce this French-style loaf with a delightful crunchy yet chewy crust.
These tasty herb crackers are delicious with a bowl of soup, a green salad, or just for a snack. High in protein and free of refined oils, they can easily be made gluten-free by replacing the pastry...
Tofu is a great substitute for the egg that you find in regular fried rice, giving the dish a familiar texture.
This pilaf can stand alone with its protein, grains, and vegetables—a lovely entrée. It makes a special meal for entertaining when served with the No-Meat Balls.