Nut butters are great for making baked goods and sauces. I love the sweet mellow taste of cashews, but if cashew butter is not in your budget, replace it with peanut butter instead.
 

Smoothies can be a no-mess way to get in vital nutrients that you may be lacking in your everyday diet, like vitamin C and calcium. They are superfast to whip up and the creamy texture can help fight cravings for sweets and frozen treats.

Christmas fruitcakes are heavy and dense, but this tender lemon pound cake can be part of your new holiday tradition. It has the candied fruit that makes it festive without using red and green food coloring.

Sesame seeds add a delicate crunch to these spicy treats. I like it when the cookies soften up as they are stored, but my husband is a crisp cookie fan, so I reheat them for a few minutes in a warm oven before serving the second day.

This fruity pops are sweet since they combine two antioxidant rich foods, blueberries and spinach.

Rice pudding is a world famous dessert and almost every culture has their version. I add coconut milk to mine for creaminess, but the core flavor of this pudding is vanilla. Even people who aren’t coconut fans still dig in.

I’m always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well.

Avocado in a milkshake might sound unusual, but in Vietnam it’s a traditional treat that you can order in local restaurants. Enjoy a creamy, rich shake while getting a serving of vegetables to boot!

This was an old stand-by in our family home on icy Pittsburgh winter nights when cold weather kept us indoors. This dessert has the same flavors as apple pie without the guilt of a fattening crust!