Quick

This is my favorite frosting. It’s a real buttercream, rich and creamy, but not too sweet. It’s great on any cake or cupcake.

This is my cleaned-up version of those legendary rice crispy squares. The difference is that these are full of whole grain goodness and nutrients from the nuts and fruit. Try these out on your kids for a guaranteed hit. You can find nut butter at any health food store.

I created this cookie recipe as a way to sneak some veggies into my daughter Sofia’s diet when she went through the “I’m not eating any vegetables” stage. She loved them then and still adores them, zucchini and all. These moist, soft cookies are low-fat, high fiber, and a perfect not-too-sweet treat. They also freeze well.

These irresistible cookies are so versatile. For something special, fill them with peanut butter and juice-sweetened jam to make a cookie sandwich. Dip half the sandwich in chocolate ganache and place on waxed paper–lined baking sheets to firm up the chocolate. There’s only one word for this—outrageous.

This tea bread gets its nutty flavor and texture from wild rice. The nuts and cranberries inside make an appealing visual presentation. Spread a little nonfat Greek-style yogurt on top, instead of cream cheese, for a delicious low-fat breakfast.

These muffins are loaded with good-for-you veggies, fruits, and seeds—and they’re vegan, too. The silken tofu replaces the dairy and eggs, and adds moistness and protein for a tasty breakfast or afternoon snack.

I keep a batch of these low-fat muffins in my freezer at all times. They stand in as cupcakes when my daughter, Sofia, asks, “What’s for dessert?” For a quick and easy low-fat frosting, spread a little Greek-style yogurt over the top, drizzle with agave nectar, and add a sprinkle of cinnamon. Perfect!

This recipe is a little like karaoke: not exactly the original, but still a a lot of fun, and without all the production. One of my fondest kitchen memories is making the dessert or sweet topping that the French call sabayon and the Italians call zabaglione. A combination of whisked egg yolks, marsala wine, and sugar, it’s a high-wire act that has to go right from the heat to the plate. Get it right, and it’s a froth of pure delight. Put it under the flame for a few seconds too long, and you’re toast. This immensely more healthful version, which features mango and coconut, provides a similarly flavorful lightness, minus the need for perfectly timed kitchen pyrotechnics. It’s great alone, or serve it drizzled over berries or rice pudding.

In baseball, the utility man is the one who can do everything. He keeps four different gloves on hand in case he’s called on to play catcher, first base, the infield, or the outfield. I suppose he also does the team’s laundry between games of a doubleheader. I think of capers as my utility guys, capable of blending into many dishes from eggs to polenta. Capers, which are actually flower buds, are usually pickled. They may be tiny, but they pack a flavorful punch. Here, they’re blended with chopped olives and lemon zest to create a mouth-popping relish.

Drizzles and dollops are very helpful for people who are dealing with impaired taste buds as a result of treatment. Drizzles are a bit like Roman candles; they light up the palette. They’re lighter than dollops, but don’t be fooled; the parsley in this drizzle is like a whiff of pure oxygen. It’s that energizing.

This dazzling emerald green sauce is incredibly versatile.

Avocado sure knows how to tango with mango. As a taste and texture combo, it’s one of the most refreshing two-steps I’ve come across. Mangoes are sweet, but not overly so. Avocados are creamy, but with some heft. Together, they make for a fantastic salsa that’s especially great for people dealing with a metallic taste in the mouth due to treatment. With the added perkiness of the red bell pepper, cilantro, and lime, this salsa whirls around the dance floor of your palate.

A foodie friend of mine was in the hospital for leukemia treatments when his caregiver called me. Our buddy wasn’t having a great day, and it didn’t help that his doctors were saying he couldn’t have his favorite pick-me-up food, fruit. Now this is a guy who can eat a quart of strawberries at a sitting. In a sense the docs were right; raw fruit can contain bacteria, a problem for people with low white blood cell counts, which show they’re prone to infection. But I had a solution. I told his caregiver, “He can have fruit; you just have to cut it up and heat it thoroughly to kill off the germs.” The docs had no objections, the caregiver came in with a beautiful medley of stewed seasonal fruit, and my friend was thrilled. So if you’re concerned about raw fruits, this is the recipe for you. The heat, along with a little bit of lemon juice and a pinch of sea salt, breaks down the fruit’s fiber, making it soft but not mushy. I used apricots and cherries here, but any fruit in season will do.

Blueberries contain lots of pectin, which helps soothe the stomach, and one of their active compounds can help prevent cancer cells from getting nourishment.

Putting avocado and cream in the same title is almost redundant; avocados by their very nature have one of the creamiest textures in the fruit kingdom, as any guacamole lover can attest. Avocado has fantastic proportions of healthy fats, vitamins, and minerals, especially potassium. In fact, avocados contain more potassium than bananas, making them ideal for combating the potassium loss that can occur because of dehydration. Whether on a cracker or over a dish, this creamy dollop guarantees you both fantastic taste and superb nutrition.

Like the Cilantro Lime Vinaigrette, this recipe works wonderfully with salads or as a quick way to dress up fish or meat. The lemon kick makes this a great partner for My Family’s Favorite Chicken (page 111).

You know that old Sesame Street song that goes, “One of these things is not like the others …”? Put a cashew next to butter and margarine, and you’ll probably think, “Hey, I know which one of these doesn’t belong.” Think again. I’ve pleased many a client who swears by butter but wants to go dairy free by substituting nut creams, in this case pulverized cashews. Not only is the taste fulfilling and delightful, nuts are far better for you than any store-bought buttery spread made from corn oil.

Vinaigrettes, at least the way we design them, have a double purpose. They’re a wonderful addition to kick up greens and put their taste over the top. But I also like them as marinades for fish and meats. There’s nothing like a dish that’s marinated until the meat is so tender that it practically slides off the bone and into your mouth. In Middle-Eastern cuisine, some dishes are marinated for days. Okay, so few us are that patient—and in truth it’s really not necessary. Even just a little cuddle time between a dish and these vinaigrettes/marinades is enough to make any meal succulent. I like the Cilantro Lime Vinaigrette as a marinade for fish and chicken recipes.

When I was in high school, my idea of a great time was sitting on the floor with my best friend Jill and devouring a huge bag of pistachios while we discussed which cute boys we had crushes on. By the time we were done, we were knee-deep in shells and soul-deep in feminine solidarity. Little did I know we were also improving our health. Turns out those pistachios are their own wellness center, rich in potassium (for cell fluid balance and nerve function), magnesium (for enzymes that help catalyze the body’s energy), thiamine (for appetite stimulation), and vitamin B6 (for protein absorption).

This is my riff on green goddess dressing. I’ve omitted the buttermilk, but you won’t miss it a bit, as the luscious avocado blends with the brown rice vinegar to create a mellow dressing that’s ideal tossed with crunchy salads—a mix of tastes and textures that’s like giving your palate an invigorating massage.