It’s the time of year that friends, neighbors, and co-workers bring treats and goodies either to us at home or to our workplaces. The ooey, the gooey, the decadently delicious cookies, cakes, breads, and candies shine during the holidays.

And I admit, I’m really tempted to bake up a batch of this or that and take these yummies to our friends and neighbors. But knowing what I know about sugar and the damage it does to the body, I just can’t bring myself to go the ooey-gooey sweet-treat route.

So here’s the plan: I’m learning to make HEALTHY, but truly delicious gifts. This year, and all years to follow, the gifts coming from my kitchen will support, rather than detract from others’ health. And I’m betting whoever you give to will find your gift of a non-sugary treat a welcome breath of fresh air, considering most folks will be gifting the ooey and the gooey things.

It seems I’m not the only one out there with this train of thought. The Internet is loaded with healthy ideas for gifts from the kitchen. For instance, a favorite site, Eating Well (www.eatingwell.com), gave me some terrific suggestions. See if these don’t appeal to you, too:

Maple Nut Granola. Such a super idea. You can make a huge batch of this healthy cereal, pour it into some pretty but useful glass containers, and finish it off with a pretty ribbon that holds the recipe. You’re giving your love and a healthy treat at the same time! And notice how easy this recipe is; it’s created to your taste. Add more or less of any of the listed ingredients. Feel free to add in anything else you like that isn’t mentioned. It’s hard to mess up granola!

MAPLE NUT GRANOLA

5 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut (or chips or flakes)

1 cup sliced almonds

3/4 cup coarsely chopped pecans

1/4 cup light brown sugar

1/2 cup unsalted pumpkin seeds

1/2 cup unsalted sunflower seeds

1/3 cup pure maple syrup

1/2 cup water

1/4 cup extra virgin olive oil

3/4 cup dried cranberries

1 cup raisins

Preheat oven to 275°F. Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.

Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.

Make Ahead Tip: Store in an airtight container for up to 2 weeks.

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And how about Bean and Barley Soup Mix for family and friends? For each batch of this Southwest-flavored soup mix, layer 1/3 cup dried black beans, ½ cup pearl barley, 1/3 cup dried kidney beans, and 1/3 cup dried great northern beans in a 2-cup jar or bag. The original recipe suggests layering the flavorings, 1 tablespoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon dried oregano amongst the layers of beans and barley.

The instructions for preparing the soup are easy, and this is what you’d print and attach to your container of soup mix: Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium heat. Add 1 diced large onion, 1 diced celery stalk and 1 diced carrot; cook, stirring occasionally, until softened, about 5 minutes. Add 9 cups water, 4 cups broth and the soup mix. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with 3/4 teaspoon salt, or to taste.

Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

You can make this ahead because it will store in an airtight container for up to 1 month.

And one more idea: Tuscan Spice Rub. Aromatic with fennel, basil, garlic, rosemary and oregano, this rub is perfect on boneless, skinless chicken thighs, salmon steaks, or lamb chops.

This is simply 1 tablespoon fennel seeds, 2 tablespoons dried oregano, 2 tablespoons dried rosemary, 3 tablespoons coarse salt, 3 tablespoons garlic powder, and 6 tablespoons dried basil. Just grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Then combine the fennel with basil, garlic powder, salt, rosemary, and oregano in a small bowl. Mix well and package with a label for suggested uses. And if you want to make it ahead, it’ll store in an airtight container at room temperature for up to 6 months.