1,784 thigh recipes

Forget the store-bought granola bars that are always way too sweet and not necessarily as healthy as you think. Making your own is always the way to go, these granol bars are made with almonds, almond butter, chocolate and oats; absolutely easy to make, and they can be a filling, nutritious and delicious grab-n-go breakfast or a handy snack.

Whole wheat pancakes sweetened naturally with banana, applesauce, and maple syrup. A no-fat, high-fiber breakfast that comes together with one egg and pantry staples.

We can always find different kinds of bars in stores, why not make your own crispy and chewy bars, this is a easy homemade bar, tasty and handy.

Creamy potato soup made the simplest way: boil and mash potatoes right in the cooking water, then stir in butter, half-and-half, garlic, and paprika. A pantry-staple, single-pot weeknight dinner.

If you love butterscotch and oatmeal cookies, these are the best.

Cream of potato soup made with diced potatoes, milk, and a unique flour-and-butter riffle thickening for body. A four-ingredient supper that drinks like comfort in a bowl.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.

Quinoa is getting more and more popular because it's rich in protein and fiber, and it's versatile to cook. This recipe uses both whole wheat flour and quinoa flour to give the pancakes extra protein and fiber, they are delicious as well. Use fruit sauce, jam or fresh fruits as topping, an ideal breakfast to start the day.

When making smoothies, use the whole fruit or vegetable and blend in a good high powered blender (Vitamix and Blendtec are two of the best ones). Fresh fruits and vegetables contain large amounts of soluble and insoluble fibre which will help keep blood sugars stable and keep you full for longer. The combination of ingredients in this smoothie makes it an ideal breakfast as it contains protein, fibre, omega-3 fatty acids and probiotics for healthy digestion.

Homemade granola with rolled oats, wheat germ, honey, and raisins. A simple, low-sugar breakfast batch that beats anything in the cereal aisle.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Curried leek and potato soup, vegan and gluten-free, with sweet sauteed leeks, mild curry, fresh rosemary, and a touch of arame seaweed for umami depth. A silky, blended weeknight soup with a twist.

Marrow and cumin soup blends tender vegetable marrow (or courgettes) with potato into a silky, warmly spiced bowl, finished with a swirl of soured cream. A light, thrifty way to use up a garden glut of summer squash.

Puffed whole grain cereal, creamy almond butter and several kinds of dried fruits, no need baking, crunchy and crispy.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.