This beautiful, fresh, fruity, and nutritious pudding is vegan and gluten-free. It is quick and easy, and oh so tasty. Enjoy it as a healthy breakfast, a filling snack,…
These muffins are nutritious, dense, moist, flavorful, and reminiscent of Red Velvet Cake. Recipe by Dr. Carol Wroblewski on Chef AJ Live ‘100 Pounds Lost Without Bariatric Surgery’, the…
Recipe inspired by Kelsie White, RD, Lifestyle Medical Preheat oven to 250 F Combine the nuts, pumpkin seeds, and oats in a large bowl. Note: Save the dry fruit…
By Shelly Detken, from T. Colin Campbell Center for Nutrition Studies Makes 12 muffins Preheat oven to 350 F In a large bowl combine and whisk together the…
Amended, but Inspired by plantyou on Instagram Makes approximately 10 4 ½”-5” flatbreads using 1/4 cup batter each. Approximately 45 calories, 1.3 g fat, 1 g fiber, 1.8 g…
This yummy slightly sweet cake is full of whole food goodness. It is lovely for dessert, with a cup of tea, or as a healthy mid-day or after school…
By Richa Hingle from Vegan Richa’s Indian Kitchen Makes approximately 12 rotis • Blend or grind the chia seeds and psyllium husk into a coarse meal. Combine them with…
Serves 8 Recipe inspired by Jill Dalton, Plant Based Cooking Made Easy • Preheat oven to 400 F • Blend all ingredients in blender until smooth • Pour mixture…
Recipe from Tami Kramer, Nutmeg Notebook Gluten, egg, oil, and sugar free 12 muffins or 24 cookies. These freeze well. Dense, flavorful and healthy muffins, great for breakfast, snack,…
Recipe adapted from Cathy Fisher, shared at Dr. McDougall.com Serves 6-8 Directions for filling: Preheat oven to 375 degrees Grind the rolled oats into flour with a blender and…