I like to cook and all, but some nights I just want to make something that’s healthy, uncomplicated and quick. While many cookbooks claim to do this, a lot of times they require you to bust out about 20+ ingredients or rely on processed foods to make dinner easier to whip up. Heck, half of the annoyance of cooking is getting ingredients out and prepped, and these days I rarely buy anything that comes in a box unless it’s a whole grain. Well, Robin Miller of Food Network celeb chef fame heard my plea and created a new cookbook: Robin Takes 5.

Also a nutritionist, Miller’s new healthy cookbook features 500 delicious and simple recipes that require five ingredients or less (not including olive oil, salt and pepper, of course). Each recipe is also low in sodium and has 500 calories or less. While I wish the cookbook had just a few more color photos (I’m a sucker for pretty photos, I’ll admit), you can’t beat the recipes. Divided into chapters on soups, pizzas, pastas, poultry, beef and pork, seafood, side dishes and desserts, it has so many good ol’ standbys (hello, healthy fried chicken recipe we’re about to share with you) and more foodie flavors like Ham Wraps with Manchego and Figs or Prosciutto Panini with Baby Spinach and Fontina. Not to mention that each recipe clearly lists out its nutritionals, so you know just what goodies you’re putting in your belly!

Read on for Robin’s healthy fried chicken recipe from Robin Takes 5! ‘Cause everyone needs a little fried chicken every now and again…

The team at SparkPeople has done it again! Following their first book The Spark, which we loved, the free weight-loss site now has a cookbook to add to its list of accomplishments. And a tasty one at that! The SparkPeople Cookbook: Love Your Food, Lose the Weight, is full of tips, tricks, success stories and—of course—recipes!

Written by Chef Meg Galvin, who is one of only 20 female World Master Chefs in the world, a marathoner, mother of teen boys, and the healthy chef at SparkPeople, the book is an education in healthy eating and cooking. With the help of our gal-pal Stepfanie Romine, editor at SparkRecipes, it’s also an inspirational read that’ll teach you that, yes, you can have all good things in moderation. From comfort foods like Creamy Broccoli and Cheese Soup to more foodie finds like Grapefruit-Pear Salad with Fennel, there’s a little something for everyone.

To give you a taste of what’s in the book (and because, honestly, we have an obsession with healthy pizza), read on for a Pizza Margherita recipe straight from The SparkPeople Cookbook!

Recently a friend (thanks, Andrea!) gave me the cookbook Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients. I enjoy cooking, and in the last few months, I’ve really fallen in love with preparing fresh, nutritious clean meals (I credit Trader Joe’s for much of it). Nothing overly complicated. Nothing stressful. Just good ingredients put together in a way that is healthy, delicious and—for lack of sounding totally corny—beautiful. Goodbye processed foods, and hello fresh tomatoes from the garden. See you later, boring iceberg salads. Hola, hearty shredded kale. And this book pretty much took my current love affair with fresh food and launched it to the next level.

Power Foods is part nutrition book, part cookbook. From the editors of Whole Living magazine, it lists 150 “power foods,” along with why they’re healthy, how to store them and how to prepare them. Most of these power foods you already know about—asparagus, Swiss chard, almonds, quinoa, broccoli—but it’s a good reminder, and the tips are beyond the gee-whiz-I’ve-read-that-a-million-times variety. Not to mention that each page has a beautiful color photo. Yeah, you shouldn’t judge a cookbook by its art, but it certainly doesn’t hurt when you have those nomtastic tomatoes staring at you on the cover.

Then you get into the best part…the recipes. I’ve had the Power Foods cookbook for about a month now, and have tried three recipes that have all been awesome. The photo on the cover of the tomatoes? Yep, made that.

Tomatoes are so a power food.

Simply sliced tomatoes, fresh herbs, and a spread made from blending tofu, oil and spices, on top of good whole-wheat bread, the Open Faced Tomato Sandwiches with Herbs and Creamy Tofu Spread on page 122 is perhaps the most perfect (yes, most perfect) summer snack EVER, especially if you have a garden.

I also tried the Chicken Breasts with Fennel, Carrots and Couscous—also delicious and simple to make. And, seriously, who knew that dried apricots could be so tasty? What really took the Power Foods cake for me though was the Kale Slaw with Peanut Dressing on page 310. It’s straight-up veggie heaven. If the fact that I’ve already made it three times in a month isn’t enough to convince you of its awesomeness, consider that it’s a fabulous way to eat kale raw without even realizing you’re eating kale (the peanut dressing is simply amazing). See?

Oh, how I love thee, delicious kale salad.

If you’re looking for a way to jazz up your meals to be a little healthier and a lot more beautiful, I highly recommend Power Foods. While I can’t vouch for every recipe in the book, the three I’ve tried have been stellar enough to put it on my cookbook shelf for keeps, yo.

What’s your favorite healthy eating cookbook? Favorite healthy power foods? Do tell! —Jenn

I had a thing for Rachael Ray back in the day. When she first came on the Food Network she was fun, entertaining and very personable. She seemed, and still seems today, like someone you could sit down and have a fabulous meal with. Episode after episode, she’d show me how to make restaurant-quality “healthful” dishes in 30 minutes or less. After watching her cooking show for about a year, I purchased one of her cookbooks and made a few of the recipes. To quote dear Rach, they were “yum-o!”

Then I became curious. Exactly how many calories were in that seemingly healthy Rachael Ray recipe for Indian Tofu and Spinach over Almond Rice (Rachael Ray: 365: No Repeats, page 156) that I’d made five or six times? After doing the math, I calculated that there were, in fact, more than 1,000 calories in each serving.

Holy flippin’ tofu spinach! Betrayed, I closed my cookbook.

Until now. After some time away from RR (which has been pretty darn tricky with her magazine and talk show everywhere), I’ve decided to give her another go. And, I’ve found that you can easily adapt any recipe that Rach can throw at you—no matter how fried, EVOOed or cheesy it is.

5 Tips to Make Any Rachael Ray Recipe Healthy

1. Don’t follow the serving size. Most of RR’s recipes claim that they serve four, but the portions are beyond enormous, so feel free to cut the recipes in half or be prepared to feed an army. At one point, I made her salsa stoup (Rachael Ray: 365: No Repeats, page 22), and after four days of eating it for lunch and dinner, I still had some left. I still don’t want to eat that damn soup again.

I’ve always loved the name of the Carrots ‘N’ Cake blog. First, because carrots are delicious. Second, because cake is delicious. And certainly, carrot cake is delicious. The word play is enough to make a writer like me giddy. And the message that a healthy eating plan should involve both vegetables and yumtastic desserts? Fully FBG approved. A few months ago I also got the chance to get to know Carrots ‘N’ Cake blogger Tina Haupert while doing an event for Thomas’ Bagel Thins in NYC. And she’s just like she is on her blog—down-to-earth, funny and totally fabulous to have a cocktail with. So when word came that Tina was writing a Carrots ‘N’ Cake book, we knew we’d have to read it! And read we did.

This book is like bundling the Carrots ‘N’ Cake blog into a cute little package that you can take to and fro. A mix of personal stories, advice about eating right and working out, along with actual exercise routines and Tina’s own recipes, it’s a book that you dog-ear every few pages because there’s either a tip or a recipe that you JUST HAVE TO TRY. (For me, that’s her pyramid running workout on the treadie and Cherry-Coconut Baked Apples.)

At times the format of the book is somewhat confusing in that she switches between personal anecdotes, which are told in almost like present-time fiction-like style, and a more objective tone that gives advice directly to the reader, but it’s also kind of cool because it keeps the book true to what it’s based on—a blog. Tina’s honesty in discussing her past challenges with binge eating and somewhat obsessive calorie counting lends more meat and candor to the book, making it feel part memoir and part self-help. Many of the tips you’ve probably heard before, but they’re presented in a new and interesting way.

Want to read the Carrots ‘N’ Cake book yourself? Leave a comment with why you want to win it, and we’ll select one random U.S. reader to win in about a week. The winner will be contacted by email. Now we’re off to have some carrots. And cake. And carrot cake! —Jenn

Grilling. Cooking out. Barbecuing. I honestly don’t care what you call it, so long as you invite me (and don’t ask me to man the grill—I’ve dropped too many goodies between the grates to feel comfortable flipping burgers).

Since I’m a pescetarian (I eat seafood but otherwise stick to a vegetarian diet), I don’t eat a lot of the standard items you find cooking over an open flame, like burgers, chicken breasts and hot dogs. And while I’m all for heating up a frozen veggie burger, especially if you dress it up with some green chillies and melted cheese on top, there are tons of really interesting, totally delicious, and surprisingly simple vegetarian recipes for the grill, and you’ll find more than you could possibly need in Cookouts Veggie Style! by Jolinda Hackett.

Vegging It Out on the Grill

As I sat down and began to read (What? You don’t sit and read cookbooks? You are missing out, y’all), I noticed that Hackett, who’s been a vegetarian for nearly 20 years and a vegan for almost 10, really wrote this with both veggies and meat-eaters in mind. She suggests that meat-eaters cooking for vegetarians be considerate about vegetarian entrees touching a meat dish or sharing a utensil to flip them, which is something I guarantee your veg-guests will appreciate. In the same vein, she recommends that if you’re a veg with strong feelings about your meat-free foods staying far away from the rest of the food on the grill, offer to bring your own portable or disposable grill, or at least come prepared with tinfoil you can put over the grill to keep your tempeh from mixing with the bits of charred meat.

The book has chapters dedicated to appetizers, grilled salads, barbecue classics with a meatless twist, sandwiches and burgers, as well as specific chapters on tofu, seitan and tempeh on the grill. Recipes range from things I never would’ve thought to put on the grill (like the Camembert and Mango Quesadillas, which were basically made of delicious) to more expected items you’d have no problem feeding your meat-eating buddies, like Portobello Patties with Pesto Mayonnaise. Additionally, there are pizzas, desserts, fruits and all kinds of other tasty treats. You don’t have to be a vegetarian to dig this book—you just have to like food.

One thing I want to point out, however, is that it’s important to remember that just because something is vegetarian, that doesn’t mean it’s necessarily diet-friendly. Ahem, see the Camembert and Mango Quesadillas above. But out of the 225 recipes included, there are tons of health-conscious options that are sure to leave you saying, “What cheeseburger?”

What are your favorite light or vegetarian meals for the grill? —Kristen

Yesterday I mentioned that a cookbook inspired me to take a look at my healthy lifestyle—both where I’ve been and where I’m going. And today, as promised, I want to tell ya’ll about the read that got my noggin’ (and my belly) excited: The Part-Time Vegan: 201 Yummy Recipes That Put the Fun in Flexitarian.

While it is a cookbook, in many ways it’s also a guide to learning more about and experimenting with a vegan diet, which, like I said yesterday, I’ve been doing somewhat accidentally as of late. But—and here’s the really cool and FBG-approved part—the whole point of this book isn’t about not eating meat or dairy ever again. Instead, it’s all about the tasty foods you can eat that don’t include animal products (a small yet totally significant difference!). In fact, the entire concept of the book isn’t about actually going vegan; rather it’s about trying a vegan diet just a few times a week. Hence the title. (All good things in moderation!)

With a fun tone that’s encouraging and never preachy, you get the basics on veganism and an awesome primer on the different (and sometimes unusual) ingredients that make up the basis of the 201 easy vegan recipes offered in the book. Among other healthy foodie ingredients, you learn about cacao nibs, agave nectar and tempeh, including where the heck to buy them and why they’re worth trying (again, in a very friendly tone that is pretty much the opposite of this vegan cookbook).

All of the recipes are divided up by type, including snacks, soups, salads, grains, tofu, etc., and there are 11 handy-dandy dinner plans that include multiple recipes that all pair perfectly for a vegan feast. There’s also a nice comprehensive index for easy browsing by ingredient, and each recipe is tagged for its benefits such as quick, high fiber and high protein. With a large mix of dishes that just about anyone will like (red beans and rice, oatmeal-raisin cookies and tomato soup), there are also a number of more adventurous and foodie dishes such as Barley Pilaf with Edamame and Roasted Red Pepper, Simmered Coconut Curried Tofu, and Pumpkin Maple Pie. And let me personally vouch for the Balsamic Vinaigrette recipe, which has become a salad standby at FBG HQ.

The only negative thing I have to say about this vegan cookbook is that none of the recipes have specific nutritional information, nor does it tell you how long each recipe takes to make (I love it when recipes tell you how long it takes to prep and cook). But really, for a cookbook that is this fun and makes trying vegan dishes not quite so intimidating? We give this healthy vegan cookbook the FBG Stamp of Tasty! —Jenn

As promised, today I am thrilled to share with you one of my new favorite recipes—and a meal that’s now a regular in my weekly dinner rotation! I mentioned yesterday when reviewing the cookbook Indian Superfood how this dish is both awesome and easy to make, and now you get a chance to make it, too. The below text is straight out of the cookbook—British spelling included—and the recipe is set up to serve as many as you wish (sounds odd, but you’ll see how it works below). Enjoy! —Jenn

Tandoori-Spiced Salmon Fillet with Sweet Potato and Green Pea Masala Mash Recipe

Wildfire is one word that comes to mind when I think of this recipe. Ever since I first created it, it has spread through my friends and beyond, even into Pakistan, setting everyone alight with ecstasy. It meant that, Asian mums who wouldn’t eat salmon, finding the omega-3 rich fish overwhelming in taste, could finally indulge themselves. Consequently, they also found it to be awesomely easy in preparation, almost too easy considering the great-tasting end product—and that’s the “secret” success story behind this recipe.

I guess my friends have never really given me a fair chance to put across to them the health benefits, so here goes. Research has shown that by eating at least one portion of salmon per week, we can decrease the likelihood of a heart attack, and sweet potato lowers insulin resistance in individuals who suffer from diabetes. You can make the salmon with or without the masala mash. I quite often have it with just a salad. With the masala mash, it’s a darn fine successor to Friday night fish and chips—and easier on the waistline too.

Ingredients for the Mash

Per person you will need:
10.5 oz sweet potatoes, peeled and cut into large bite-size pieces
1 tbsp olive oil
1/2 tsp cumin seeds
1/3 tsp turmeric
1/3 tsp each chili powder and salt (both optional)
a handful of green peas (fresh or frozen)

Ingredients for the Salmon

Per person you will need:
1 tbsp tandoori masala powder*
1 tbsp cold water
5 ½ oz salmon fillet, skinned
2 tbsp low-salt steak seasoning
1 tbsp olive oil
green salad and lemon wedges, to serve

*Chef’s tip: Tandoori masala powder can be found at Indian grocery stores. If unavailable, substitute it with half a tablespoon of ground coriander, mixed with half a tablespoon of ground cumin.

Directions
1. Before you start, turn the oven on to heat at its maximum temperature setting with a baking tray placed inside.

2. Make the mash. Fill a deep saucepan with water and bring to the boil. Add the sweet potato pieces to the pan, return to boil, cover and cook for about 15 minutes or until the sweet potatoes are tender. Drain well and set aside. (To minimize the loss of nutrients, the sweet potatoes may be steamed or cooked in the microwave, instead of boiling.)

3. Pour the olive oil into a separate deep saucepan, add the cumin seeds and cook over a low-medium heat until the seeds begin to pop—this will take no longer than 2 to 3 minutes. Add the turmeric and cook for 20 seconds, stirring all the time. Add the chili powder and salt, if using, and cook for a further 20 seconds, mixing well.

4. Remove the pan from the heat. Add the cooked sweet potatoes to the spice mixture and mash well. Mix through the green peas, then cover, set aside and keep warm.

5. Prepare and cook the salmon. Mix the tandoori masala powder with the cold water and coat the salmon with this mixture. Sprinkle the steak seasoning on each side of the salmon (use more or less steak seasoning, to suit your taste).

6. Pour the olive oil into a frying pan and heat over a medium heat. When the oil is hot, place the salmon fillet into the frying pan and cook for 1 to 2 minutes on each side or until you have a golden crust both sides. Transfer the salmon to the hot baking tray. Bake at the top of the hot oven for 5 minutes.

7. Serve the salmon fillet and sweet potato mash immediately with a green salad and lemon wedges.

See? Easy and delicious! —Jenn

Some of the above text is an excerpt from the book Indian Superfood: Superfoods + Super Spices = Indian Superfood by Gurpareet Bains. Reprinted by permission of the publisher. Copyright © 2010.

It’s no secret that I like to cook. It’s also no secret that I’m not afraid to cook out of my comfort zone (bblackened plantains, anyone?). While I feel like I’ve successfully mastered multiple cuisines—Italian, Mexican, even Thai dishes and sushi!—I’ve only attempted making Indian food once, and usually I’ve found that it’s way better to go out for it than to try to recreate it at home. That was until I found the book Indian Superfood: Superfoods + Super Spices = Indian Superfood.

Curry! Tandoori! Tamarind! Gram Masala! Coconut! They have all become mine. Even in my little kitchen in the middle of the freakin’ country. This cookbook is seriously a crash-course in healthy Indian cooking. With nutrition facts on what vitamins, minerals and superfoods are in each dish (think foods with antibacterial, antifungal and anti-inflammatory properties), I promise it’ll teach you something new about spices and the amazing abilities of certain foods. In fact, I can almost guarantee that it’ll make you look at foods in a new way: A way to help your body heal and work at its best.

A couple of caveats about the book. First, most grocery stores won’t have the ingredients (particularly the spices) you need for most of the dishes, so you’ll have to hit up an international market or Indian grocery, which may not be the most convenient. I was able to find an Indian grocery store, and while it took us darn near an hour to find what we were looking for, it was like going on an educational vacation. Not to mention that buying spices in bulk at these specialty stores is WAY CHEAPER. Like, you-get-10-times-as-much-for-the-same-price cheaper. Second, downside of the book: It’s a book from the U.K., so all measurements and ingredients are listed in the metric system. There’s a handy conversion chart in the front of the book, but flipping back and forth when making a grocery list or in the middle of cooking is annoying to say the least (and left my copy a little worse for the wear after only making a few recipes).

Despite those hiccups, the food is more than delicious enough to make up for it. Most of the recipes I made were easy to prepare and came out with enough wow-factor that I wanted to invite company over to brag about my new Indian-cooking skills like Tom Hanks brags about making fire in Castaway. (I have made curry!) I tried Chicken with Cabbage (sounds weird, but super tasty), Mango and Ginger Lassi Smoothies (perfect end to a meal!), and—my absolute favorite—Tandoori-Spiced Salmon Fillet with Sweet Potato and Green Pea Masala Mash (more on that tomorrow when we share the full recipe!). I just love how all the dishes in this book feature clean, natural ingredients and rely on just a little healthy fat and a whole lot of spice to kick up the flavor. Truly superfood!

Have you tried cooking Indian? How did it go? Tell us about it in the comments! —Jenn