Almost everyone I know loves banana bread. This low-fat version is great for breakfast or to pack in your lunch for a healthy afternoon treat. Use oat flour instead of all purpose white flour to make it heart healthy!

Kids love sweet corn baked in a small dish, just the right size for them! Yogurt and eggs add lots of protein too. Do you have extra summer time corn? Swap out one of the cans of creamed corn and add 2 cups of fresh corn kernels cut from the cob before baking.

Every family has a favorite fudge recipe. This fudge still has that chocolately, rich smoothness but is much lower in saturated fat and a snap to make, no candy thermometer necessary.

Make these cupcakes for your loved ones to help protect their heart. The oat flour helps to control cholesterol and beets have antioxidants to protect arteries. Give them a sweet treat that you can feel good about.

This healthy version of orange sherbet reminds me of the “push-up” pops I used to have as a kid that were filled with creamy sherbet, refreshingly cool during the hot summer months.

The hamburger is an American food icon. Easy to eat, a pleasure when cooked on the grill, substitute America’s favorite food with this lean, mean, protein machine, the turkey burger!

Sweet and naturally creamy, this mash is a great substitute for regular mashed potatoes. I love to serve it along side fish, so you’re cashing in on vitamin E as well as tons of vitamin A from the mash.

I sampled this recipe when I was staying at Mrs. Bhanjara’s Guest House located in Amritsar, India. It’s a healthy winter dessert and a great way to enjoy unripe fruit during the winter months. My recipe calls for cinnamon leaves, sometimes referred to as “Indian bay leaves”.

I know this recipe sounds like a double wammy, but I slimmed it down significantly – swapping out the butter for low-fat margarine and using low-fat potato chips. I love these sweet and salty treats!

This is one of the most unique family recipes I have. I’ve never seen or tasted it anywhere except for in my Granny’s kitchen. My granny had a small grape arbor, covered with concord grapes and fuzzy yellow bumble bees that were attracted to the honeyed scent. Every September she would pick the grapes to make jams, juice, and pies. When I serve it, people think it’s blueberry pie but are really surprised by the intoxicating grapey first bite!