10,000 low low recipes

Packed with goodness and yumminess. This banana bread is perfect for breakfast, brunch or a healthy snack.

A delicious light snack that is perfect for the kids lunches or as a treat after dinner.

Avocado tacos pile creamy mashed avocado seasoned with onion and garlic onto warm corn tortillas, finished with fresh cilantro and a hit of jalapeno hot sauce. A fast, fiber-rich vegan taco in about 20 minutes.

Light egg white honey pancakes with whole wheat flour and skim milk. Cholesterol-free breakfast topped with optional bright orange-mandarin sauce.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Asian guacamole reimagines the dip with diced avocado, pickled ginger, rice vinegar, wasabi, and toasted sesame seeds. Served with crispy baked potsticker chips for a Pacific Rim appetizer.

Toss your favorite salad with this delicious dressing that's very quick and easy to make. Put it in an air-tight jar, and store in the refrigerator for up to weeks.

An easy to make, simple recipe. Sweet and delicious.

Leek potato and matzo gratin baked with mushrooms, red pepper, and soy milk for a dairy-free Passover casserole. Golden on top, creamy inside, ready in about an hour.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

Lemon curd coconut macaroons with bright citrus centers spooned into chewy meringue cookies. Five ingredients, no flour, naturally gluten-free.

Whole Wheat Oatmeal Chocolate Chip Cookies - the Best recipe

Oatmeal raspberry bar cookies with a buttery brown sugar oat crust and crumble top sandwiching seedless raspberry jam. A simple 7-ingredient bar cookie that's easy to batch bake.

Pennsylvania Dutch rhubarb orange jam with fresh rhubarb, orange zest, and orange juice for citrus brightness. Four ingredients, no commercial pectin, traditional Lebanon County recipe.

Vegan vegetable pasta dough kneads semolina flour with pureed carrots, beets, spinach, or tomato juice for natural color. No eggs needed, made by hand, food processor, or bread machine.

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.