867 healthy recipes

Grilled flank steak brushed with a homemade chili-honey barbecue sauce made from tomato sauce, vinegar, and garlic. Slice thin across the grain to serve.

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Dietetic melt-away mints: sugar-free chocolate mint squares made from milkcote coating, shortening, and peppermint extract. Dipped in more chocolate for a crisp shell.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Sugar-free fresh strawberry spread made with ripe berries, lemon juice, and unflavored gelatin. Low-calorie, no pectin needed, and ready in 15 minutes. Tastes like real fruit, not jam.

Corn and tomato saute browns sweet fresh corn and shallots, then folds in raw tomatoes and tarragon off the heat so they stay fresh and juicy. A light, 5-ingredient summer side in 20 minutes.

This is a very simple recipe for roast chicken. Serve with roast vegetables and/or salad. If you opt for grains, choose whole grains such as brown rice instead of white, or mix brown and white rice together to increase the fiber content.

When you eat some meat, this recipe can be accompanied the meanwhile! Goes very great!

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

Roasted salmon rubbed with olive oil, baked skin-on at high heat, and finished with fresh chives and optional tarragon. Clean, simple, and ready in 30 minutes with only four ingredients.

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Baked halibut with tomatoes, mushrooms, onions, green pepper, and white wine. A low-calorie, veggie-loaded fish dinner that bakes in one dish with bright, savory flavor.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.