Assuming you can resist the urge to consume too many of these raw little bites, there is nothing to feel guilty about when you enjoy one or two of these chocolate peanut butter cups. Made with whole and healthy ingredients, they are so rich and tasty you would think they must be bad for you. And they are incredibly easy to make too, with no cooking—you'll only need to melt the coconut oil, and mix everything together in a medium bowl before pouring the mixture into a mini muffin tray and then freezing.

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As we move into autumn, many of us start to crave comfort food, and this oven-baked rice dish from Ottolenghi Comfort certainly is just that. This layered creation features rice infused with aromatic spices and lemon, and combines a mulitude of flavors ranging from tart, tangy, spicy to aromatic. Delectable cheese balls made with four different cheeses are layered on top, and the whole mixture is finished with a rich and vibrant chili butter. There are a few steps involved here, but it really comes together in very little time at all because none of the steps are time-intensive and most of the cooking time is hands off with most of the time spend waiting for the rice to bake.

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Many years ago I gave up store-bought breakfast or energy bars once I realized how easy it is to make my own far healthier options in which I control the quality of ingredients. These are my latest favorite breakfast bars, which also serve quite nicely as a snack anytime of day. Packed full of protein with seeds and nut butter, not to mention a wonderful flavor and enjoyable texture from a wide variety of healthy ingredients, you'll likely find yourself making up a batch often, as I do, once you try these. No cooking is required, just a small saucepan to heat the rice syrup or honey and nut butter of your choice. Mix it all together, press into a pan, let set in the refrigerator, then cut and keep on hand in the refrigerator for a tasty bite when the craving hits.

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I've been challenged by loved ones for years to come up with a vegetarian moussaka to replicate or improve the classic Greek experience without the meat. I finally gave into their demands, and everyone could agree that this vegetarian version exceeded their expectations. Although there are many variations on the famous Greek casserole, layers of eggplant and spiced ground meat—usually beef or lamb—and usually a layer of potatoes covered with a creamy béchamel sauce are common. Being a vegetarian, I of course left out the meat and substituted brown lentils instead.

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