10,000 oat bran recipes

Roasting gives the brussels sprouts deliciously smoky taste, maple syrup adds welcome caramelization, and the toasted hazelnuts brings warm nuttiness. Even if you are not a fan of these cute small cabbages, you will change your mind after this dish.

A scrumptious pastry that is filled with a mixture of spinach and feta cheese.

This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.

Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.

A classic vinegar and oil dressing from Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969

Pressure-cooked chickpea chili swaps beef for nutty garbanzos, building heat from toasted cumin seeds, chili powder, and a generous handful of fresh cilantro. A meatless one-pot weeknight chili.

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.

Three-ingredient pesto hummus made with chickpeas, fresh basil, and lemon juice. Bright green Mediterranean dip or sandwich spread that comes together in 10 minutes.

This recipe starts out as peanut-butter fudge, but with the addition of powdered cocoa, can apparently been engineered to be chocolate.

Double fudge brownies loaded with both melted unsweetened chocolate and a full bag of chocolate chips, with sour cream added for an extra moist, fudge-like crumb. Bakes into 24 dense squares with serious chocolate intensity.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!

A star anise beef and rice noodle soup in the style of Vietnamese pho: a long-simmered oxtail and shank broth scented with charred ginger, star anise, and cinnamon, over rice noodles, beef, and fresh herbs.

Blueberry apple scones made with applesauce instead of butter and whole wheat flour for a lighter, lower-fat take on a classic. Fresh blueberries, no yolks, no cream needed.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.