684 whole wheat recipes

Very easy to put together, tastes delicious and it's packed with goodness as well. Perfect for a quick lunch or a no-fuss dinner.

Chocolate chip pumpkin cookies turn out cakey-soft with bittersweet chips melting into a spiced pumpkin batter. The whole batch comes together in one bowl with no chilling required.

Deliciously moist banana nut muffins are great for breakfast. Easy to make, and freeze well. For a even healthier version, use half whole wheat flour to replace half all-purpose flour.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

These tortilla mini pizzas are very easy to make, it can be a quick and easy snack or appetizer ready in a flash.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

This quick and easy dish tastes refreshingly delicious, and it's also packed with nutrients. Use whole wheat pasta to add extra goodness, or use gluten-free pasta if you are on a gluten-free diet.

Marinate the portobello in the mixture of olive oil, lemon juice, garlic, salt and pepper, really makes the mushroom tender and juicy after grilling, also very flavorful. A delicious burger, top with any your favorite condiment and other vegetables.

These little nests filled with colorful chocolate "eggs" are perfect for spring baking treats or your Easter party.

Control your salt, why buy corn chips from the store. These baked pita chips are quick and very easy to make and they turn out golden and crispy. No salt if you want and saves money too!

Sauteed mushrooms are placed on toast, then topped with cheese that's melting away by the heat from the tasty warm mushrooms. A quick, easy, and tasty breakfast, no wonder it's one of the British home cooks' favorite.

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine.

Delicious and moist. This banana marble chocolate cake is an ideal dessert with a cup of coffe or tea to finish up your meal.

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.