Wheat berry/8 recipes

Coconut flakes, peanut butter, chocolate chips, whole wheat flour and olive oil make these delicious yet wholesome cookies.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

These beautiful sandwich cookies are very tasty too, they can be a great gift for holidays. Feel free to use any your favorite fruit jam to replace apricot jam.

Whole-Wheat Banana Scones recipe

A scrumptious pasta salad that's both healthy and easy to make!

Didn't have cottage cheese, so I just omitted it, and used low-fat sour cream only. I also added some sun-dried tomatoes and freshly chopped parsley leaves, mixed with whole wheat spaghetti, and it was super tasty. A quick, easy and delicious week-day supper and is reasonably good for you!

Blackberry Muffins recipe

Roasted fennel and zucchini are loaded with deliciousness. White beans not only give the dish protein boost, but also add some creaminess that's packed with health benefits. An easy and hearty dinner can be served within no time.

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.

Applesauce Cinnamon Muffins recipe

Moist, nutty and fluffy, vegetable oil and honey give the bread a tangy taste, also the whole wheat flour and walnuts add some nutty flavor.

Instead of cooking in the pan, this omelette was baked in the oven. It took no time to make, and very easily scaled down. Sean made a 1-serving sized omelette, baked in a 8-inch skillet, and it turned out great. Tasty and filling!

My grandfather's whole wheat bread with oatmeal and cracked wheat for a bit more wholesome texture.

Fresh basil and rosemary give the bread tons of herby flavor, the whole wheat flour adds extra nutty taste. And you can always substitute rosemary and basil with your favorite herbs, such as thyme, parsley...

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.