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These are fudgy and delicious. You can make these vegan by substituting the each egg with 1 Tbsp. Ground Flax Seed and 3 Tbsp. Water

You can double or quadruple this chili recipe (just make sure that you have a big enough pot!). It freezes beautifully so that you can have a ready-to-go meal in the freezer when you run out of time to prepare something. By design it is lean and lowfat!

Makes 1.25 Cups of really rich, raw, tasty, pudding!

This is a great winter-spring vinaigrette you can enjoy when citrus is abundant and at its peak! The garlic and mustard emulsify the dressing. You can serve this with just about any green salad. It also makes a great marinade.

Jared used to surprise me with his terrific version of granola at my house in Richmond, Vermont. With the addition of fruit and almond milk, it is a great healthy meal.

Oat Porridge is one of my breakfast staples. I get a lot out of the simple pleasures of life, and blending this with blueberries gives it a brilliant purple color which makes me laugh in the wee hours of the morning because purple is my favorite color (“look honey, purple food”!)

Even in the winter, we have tons of fruit around the house, In addition to apples, pears, citrus fruit and pineapple, we always have at least a bunch or two of bananas, which we not-so-secretly hope we don't eat before they start to brown so we can use them for flavorful smoothies, pancakes and quick breads. We prefer to use vegan chocolate chips or carob chips, which can be found in specialty and health food stores or online. Tossing the chocolate chips in a little bit of flour prevents them from sinking to the bottom of the muffins. You can also bake this as a loaf. Lower oven to 325 degrees and bake for 50 minutes