Blueberries

Dates and walnuts take the place of gluten, sugar and butter in these no-bake high-protein vegan bars.

“I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake, and muffin recipes. One of my favorite results was this blueberry muffin recipe.”

This gluten-free breakfast treat, created by Food editor Mary Margaret Chappell, will help you start your day out right.

If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.

Professional pet sitter and “obsessive baker” Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year.

Thick and glossy, thanks to the addition of chia seeds, this is the kind of jam you’ll want to eat with everything. It will keep for a week in the refrigerator.

Curry powder is usually a mix of spices such as coriander, turmeric, fenugreek, and ground chili. It’s a wonderful complement to the sweetness of blueberries.

These pastries are quick to make—perfect for a weekend breakfast.

Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.

The dough for this crowd-pleasing tart is easy to work with on hot days—a more butter-rich base would tear or stick.

The night before you start a cleanse, prepare two beets: Wrap each beet in foil, and roast in a 400°F oven 1 hour, or until tender. Remove from oven. As soon as beets are cool enough to handle, remove foil, slip off and discard skin, and slice beets in half. Stash beets in the refrigerator for smoothies throughout the cleanse (you’ll have enough beets for three breakfasts and one snack smoothie).

Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.

This grown-up ginger ale gets its spicy kick from sliced fresh ginger. The syrup will keep in the fridge up to a week.