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A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day.
This homemade baking mix incorporates whole-wheat flour and costs about the same per serving as the national brand.
This recipe showcases the freshest, ripest summer tomatoes you can find. The only cooking involved (aside from preparing your pasta) is warming a bit of olive oil, which infuses the herbs and takes the raw edge off the tomato.
Better than store-bought, these granola bars include healthy almonds, whole grain, natural sweeteners and a touch of fruit.
A delightful combination of fall flavors.
A cold-weather version of the summer favorite, Panzanella (typically made with day-old bread, tomato, cucumber and a light oil-and-vinegar dressing). This winter version features butternut squash, spinach, raisin bread and an apple cider vinaigrette.
A hearty salad made with wheat berries, this is a fantastic pot-luck contribution. You'll find wheat berries in the bulk food section of Whole Foods; substitute pearled barley or farro (an Italian grain similar in texture) if you'd like.
This recipe combines farro, an Italian grain similar to wheat, with roasted butternut squash and red onion.
This salad was inspired by a wonderful meal at a French bistro; it's fresh, bright and perfectly suited to wintertime.
A healthier alternative to the bacon-laden warm spinach salad, this is a nice side dish for cool weather.