This granola can make a satisfying snack on it’s own or your can use it to top yogurt or oatmeal. This recipe uses agave nectar, a popular alternative to sugar or honey. However, you should still count the carbs in agave like any other carbohydrate and keep portions small.
You can substitute canned pumpkin in this recipe for pumpkin pancakes and instead of cinnamon use pumpkin pie spice.
During the fall months, you’ll see pumpkin-flavored treats from coffee to doughnuts. Treat yourself to a healthy and delicious pumpkin dish! This oatmeal is perfect on a fall morning.
Once these hot pockets are baked, they can be frozen in airtight freezer bags for an easy dinner at a later date.
Serve this vegetarian dish with sliced tomato and fresh mozzarella salad.
This tasty salad uses a light tomato-based dressing and is packed with greens and other nutrient-rich veggies. Buy as many of these vegetables as you can precut from your grocer’s salad bar to save on prep time.
Make any breakfast a special occasion with our light blueberry pancakes with hot blueberry topping!
This frittata is a great way to get more veggies into your day and can be enjoyed for brunch or dinner. By using a combination of egg whites and whole eggs, you cut back on some of the saturated fat and cholesterol.
Avocado is full of healthy, monounsaturated fat that is good for your cholesterol and will not raise your blood sugar. This is a veggie sandwich, but if you really need your meat you could add turkey or chicken.
Fruit is full of antioxidants, vitamins and fiber. If you want to take this on a road trip - pack fruit in small, individual plastic containers and keep in a cooler.
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