Tip +

aSuccess of the day: I bought a trio of whole wheat croissants last week, which were delicious with 6 g of fiber and 7 g of protein but heavy on the saturated fat (hey, they were flaky... how many whole wheat items can claim that?). We used two for sandwiches, but the last one was left hanging out on the counter until I noticed it this morning. Of course, it was dry and crusty. Rather than throw it out, I put it in the food processor and in 10 seconds, I had about a half cup of nice crumbs. I'll use them on fish fillets or chicken breasts later this week and let you know how they turn out.