489 bleeding recipes

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Oatmeal pancakes blend rolled oats into flour for high-fiber, low-fat breakfast pancakes with egg whites and skim milk. Nutty, hearty, and ready in 25 minutes.

Spiced molasses cookies perfect for decorating gingerbread men. Aromatic blend of ginger, cloves, cinnamon, and nutmeg in rollable dough that holds intricate shapes.

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.

Light whole wheat bread machine loaf blends whole wheat with all-purpose flour for a softer, lighter sandwich bread that still has wholesome wheat flavor. Just load and press start.

At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.

Kahlua smoothie blended with vanilla ice cream, coffee liqueur, and creme de cacao. The boozy after-dinner milkshake that drinks like dessert and a nightcap rolled into one.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

Breakfast fruit sherbet blends ripe honeydew, kiwi, buttermilk, sugar, and lime juice into a no-churn frozen treat. Light, tangy, naturally low-fat alternative to morning yogurt.

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Pineapple buttermilk smoothie blends frozen tropical fruit with tangy buttermilk for a frothy 5-minute breakfast or post-workout drink. High in fibre, low in calories, no banana required.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Smooth broccoli cauliflower soup blends two cruciferous veggies into a silky, low-fat puree thickened with skim milk and finished with Swiss cheese. Light, creamy, and ready in 30 minutes.

Three-ingredient raspberry sherbet made with frozen raspberries, buttermilk, and sugar. No ice cream maker needed. Just blend, freeze, and scoop. Tangy, fruit-forward, and lighter than ice cream.