They’re delicious – really. And high in protein and fiber.
Sugar-free often doesn’t mean low-carb. A diabetes coach provides tips for reducing sugar intake without resorting to sugar-free foods.
A diabetes coach shows the difference between these two when it comes to the sweet carrot.
An amateur baker with celiac disease gives some helpful tips to make your gluten-free baking experience easier.
This coffee cake uses only half of a cake mix so you can enjoy it a second time around. Store the unused cake mix in a tightly covered container at room temperature for up to four months.
Pancakes are always good, but now they can be healthy, too.
Don’t fear the quinoa. Nutritionally, it packs a lot of goodness in a low-carb dish.
Looking for an easy way to use the leftover canned pumpkin from the Pumpkin Bread? This spread is delicious not only on the Pumpkin Bread, but also on waffles, pancakes and toast.
Pumpkin is a great source of fiber, vitamins C and E and potassium, and the cancer-fighting antioxidants beta-carotene and lutein. For more pumpkin goodness, add a bit of Pumpkin Butter.
Turn simple scrambled eggs into a country-fresh breakfast by serving them over toast spread with a savory soft cheese. Add tomato slices or fresh berries to complete this morning meal.
By soaking the oats the night before, you’ll shave off at least 20 minutes from the cooking time so you can enjoy this hot comfort food in just minutes.
This shake sneaks calcium and protein into your diet and provides antioxidant vitamins C and E. It’s a perfect complement to a slice of whole-wheat toast or a whole-wheat English muffin.
Jazz up frozen waffles or pancakes with this easy-to-make fruit topping. It’s also delicious on frozen yogurt for an indulgent, simple dessert.
For a quick, portable breakfast, keep these bran muffins on hand in the freezer. In the morning, heat a muffin in the microwave, grab a banana and yogurt or milk, and you’re ready to go.
Made with egg whites instead of oil and sugar-free maple-flavored syrup instead of sugar, this granola makes a great breakfast or a crunchy topping for frozen yogurt or baked fruit.
Serve these savory biscuits warm with sugar-free orange marmalade, or with a few slices of shaved deli turkey, chicken breast or extra-lean ham tucked inside.