AdventHealth Whole Health Institute
This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.
These are easy to make and foolproof to bake because the mixture gets cooked through in a short time, leaving each ball with lots of crispy surface and a tender, meaty center.
The ginger and garlic flavors add a level of spice and sweet/savory notes.
This plant-based version with tofu and garbanzo flour is scrumptious!
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
Make an extra batch to freeze so you can grab them for a quick morning meal.
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.
A tasty variation of the old standby, home fries.
This granola has no refined oils and yet is still nice and crispy.
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