662 friend recipes

Make your own marshmallows, then cut out shapes into snow flakes; elegant looking with delicious flavour will definitely impress your family and friends at your Christmas party!

Low-fat blueberry bran muffins kept moist with applesauce instead of oil, packed with wheat bran and whole wheat for fiber, and dotted with juicy blueberries. A wholesome, freezer-friendly breakfast.

Whole wheat blueberry muffins blend pastry flour, wheat germ, and brown sugar with juicy berries. Vegan-friendly with applesauce, soy milk, and egg substitute. A hearty breakfast bake.

Easy vegetarian bean burritos: refried beans, seasoned taco filling, cheese, and taco sauce rolled in flour tortillas and warmed in minutes. A fast, freezer-friendly lunch or weeknight dinner.

Skinny chocolate cupcakes: deep, fudgy cocoa cupcakes made with pureed prunes instead of butter. Weight Watchers-friendly, lightning fast, and surprisingly rich. No one will guess the secret.

5-ingredient gluten-free banana orange muffins made with rice flour and orange juice concentrate. No added sugar, no eggs, no dairy. Great for kids' lunchboxes and allergen-friendly diets.

Strawberry oatmeal muffins built with instant oats, cake flour, fresh diced strawberries, and egg whites for a low-fat, breakfast-friendly muffin sweetened with brown sugar and warmed with cinnamon.

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

Banana rolled oat waffles blended right in the pitcher: ripe banana, rolled oats, water and vanilla. Vegan, gluten-friendly, no flour, no dairy, no eggs. Six ingredients in 15 minutes.

Homemade chickpea hummus made with whole sesame seeds (in place of tahini) blended with lemon juice, garlic, cumin, cayenne and olive oil. A pantry-friendly Middle Eastern dip ready in 15 minutes.

A garden vegetable spaghetti sauce loaded with peppers, zucchini, and summer squash, slow-simmered with garlic and a big handful of herbs. A meatless, freezer-friendly marinara for using up the garden.

Bisquick pumpkin muffins skip the oil entirely, using canned pumpkin and molasses for moisture and richness alongside warm spices and plump raisins. A pantry-friendly fall muffin made in one bowl with zero added fat.

A savory pie crust studded with chopped kalamata olives, made with whole wheat pastry flour, olive oil, and no butter. Vegan-friendly, flaky, and built for quiches, tarts, and savory galettes.

Orange yeast waffles bloom active dry yeast in warm orange juice for citrus-perfumed breakfast waffles. Vegan-friendly with soy milk, cake flour, and pure orange oil for extra zing.

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.