Weight Management

Strawberry, Mango & Lentil Salad with Balsamic Dressing

The combination of fragrant mango, silky avocado, sweet-tart strawberries and tomatoes, and peppery-savory lentils in a balsamic dressing makes this a multidimensional salad.

Dr. G's Berry Ice Dream

For the first year of my own Diet Evolution, this treat got me through many a night!

Carrot-Pistachio Biscotti

Biscotti (which means “twice cooked” in Italian) are crisp cookies intended for dunking into coffee or tea (and sometimes wine). To make biscotti, a log of cookie dough is baked once, then cut into slices that are baked again to make them crunchy. The carrots and carrot juice add a faint sweetness, a nice golden color, and beta carotene.

Asian Crab Cakes

Tofu replaces some of the crabmeat in these mildly flavored crab cakes. If you'd like spicy food, try adding 1 tablespoon of jalapeno pepper sauce and increase the ginger to 1 tablespoon.

Aegean Macaroni

There are many flavors and ingredients that come to mind when one thinks of the cooking of the countries that rim the Aegean Sea. Herbs such as mint and oregano and the inventive use of spinach, yogurt, and feta cheese are reminiscent of Greece. At the mention of macaroni, there is only one possible association. So what we have here is a delightful Greco-Italian collaboration in a satisfying meatless entree.

Lobster with Dipping Sauces

Lobster-without melted butter-is the ultimate low-fat (and low-cholesterol) splurge. Try one (or all) of the sauces on our website. (The nutritional analysis does not include the dipping sauces.) We’ve added some fresh herbs to the lobster cooking water, but they are not absolutely necessary.

Orange-Mint Carrots

These can be made early in the day and gently reheated at serving time. If the liquid has evaporated before the carrots are tender, add a little water.

Roasted Beets with Their Greens

Anyone who likes beets will love beet greens. They taste vaguely of beets, but have the soft, rich flavors of spinach or Swiss chard.

Pork Curry with Peas & Raisins

Adding the cilantro at the end gives this curry a light, fresh finish. Serve with rice or couscous.

Swiss Chard with Curry Spices

Washed Swiss chard has enough water clinging to its leaves to cook in its own steam.