Shredded wheat muffins/350 recipes

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7,675 SHREDDED WHEAT MUFFINS/350 recipes

Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.

Red Pepper Hummus with Toasted Pita

The Basic I-Hate-To-Cook Muffins

The Basic I-Hate-To-Cook Muffins recipe

Egg White Honey Pancakes

Egg White Honey Pancakes recipe

Cheesy Broccoli Cornbread

Cornbread is always popular at our place.

Roasted Red Pepper and Egg McMuffins for Two

Roasted Red Pepper & Egg McMuffins for Two

Quick, easy and packed with great flavors. It's a delicious all-day-breakfast recipe that fills you up whenever you feel hungry and want something simple and tasty.

Carrot Passion Layer Cake

Carrot Passion Layer Cake recipe

Gluten-Free Rustic Bread

A great gluten-free recipe for a daily staple that has other benefits too. Sorghum is an important grain because it gives an alternative to wheat for those who need a gluten-free diet, it is usually eaten as a whole-grain which keeps the hull and its’ nutrients intact. Sorghum contains selenium and niacin which are thought to help in the prevention of cancer. Flax seeds are especially good for digestion because of its’ mucilage gum content which forms like a gel in the intestinal tract, while cider vinegar is proven to improve insulin sensitivity and to reduce blood sugar levels for those with Type 2 diabetes. For those bread lovers out there, here is a great excuse to have a healthy egg on toast for breakfast, a healthy fish and salad sandwich for lunch and a healthy bean and vegetable soup with a chunk of this tasty rustic bread for dinner. You’ll know which side of your bread is buttered with this recipe!

Aloo Mathar Paratha (Sides)

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.