Homemade Chinese food can be so healthy if you cut back on the cooking oil. This dish is light and lovely, perfect to serve on top of some tender udon noodles or fluffy brown rice. I also recommend serving it on a bed of sautéed or grilled green onions.

Meatloaf isn’t pretty to look at, but it’s funny how many people just love it all the same. When I was a kid, I actually preferred the leftovers. It made the best sandwiches and always seemed more moist and flavorful after a night in the fridge

These are one of my all-time favorite cookies! My Granny baked a huge batch of these for my wedding reception. Luckily, I managed to eat at least one before the guests gobbled them down and the whole tray was emptied!

My roommate in college, Christina, used to beg me to make Texas Sheet Cake. Granny used to make it for us on the Fourth of July but my healthier version is delish year-round!

If fresh cherries are out of your budget or out of season, the frozen version will work just as well! Cherries are a good source of antioxidants and they plump nicely when baked in muffins.

Spinach is extremely nutritious and versatile. I incorporate it into dishes whenever I want to increase nutrition by adding vegetables. No-boil lasagna is a time saver but it makes this lasagna dry. If you decide to use it, soak it in hot water for 10-15 minutes first.

Peanut butter and banana go great together. With that in mind, I created this banana bread that uses protein-rich peanut butter in place of butter or margarine

Ever tasted a Chinese Gooseberry? If you enjoy kiwis you have! Whatever you call ‘em, these hairy monsters are packing major vitamin C! A potent antioxidant, vitamin C helps to protect the skin against wind and sun damage and can be an ally in the fight against skin cancer. Perfect for your travel cup this summer

German’s are famous for their gingerbread and this cake is my moist version using the same spices that make the cookies so flavorful. Serve this at your next winter celebration with mulled hot spiced tea.

Allow the mixture to marinate 30 minutes before serving, but not longer as the grapefruit will “overcook” the fish. You will notice that the salmon will become more opaque as it marinates. I like to serve it in individual parfait glasses for an elegant presentation and garnish with the remaining tablespoon of cilantro and bits of zest. This dish pairs well with a chilled glass of Sauvignon Blanc from New Zealand.