Low-sugar/2 recipes

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

Paleo friendly savory soup

Favorite Napa Kimchee recipe

This classic Korean dish can be found at almost any Korean restaurant, it's easy to make, and it's flavorful. Assorted mushrooms, Asian chives or green onions and freshly seasonal asparagus create this absolutely delicious dish.

Touched by Angels, light as a feather melt in your mouth biscuits.

This delicious and nutritious quinoa salad can be served as a side dish, or it can be a tasty yet wholesome meal all by itself.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Toasty garlic bread is a quick-to-make addition to a meal.

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

This scrumptious dish made of cracked wheat and tomatoes can be served by itself or with any type of meat.

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

This was FANTASTIC!! I am not a huge fan of eggplant, but I recently tried baba ganoush at a restaurant. I really, really liked it so I had to find a recipe to try at home. This was a huge success. Very easy recipe to make and very, very tasty!!

They are buttery, flakey and soft in the inside, but still crispy on the outside. Chocolate chips give the extra yumminess in every bite.

These muffins are a little different, they are very tasty and tender. I make sure my rhubarb is chopped rather fine for this recipe and I measure, then thaw the rhubarb before using let drain but do not press out the liquid, I use the blueberries frozen or fresh.

Sweet, crispy and tasty!